Eastern cuisine has brought us many great finds. And among them is aromatic pilaf with meat, spices and a rich, multifaceted taste. But few people manage to cook it perfectly the first time. So don’t be afraid to experiment, and we’ve already collected 12 of the best pork pilaf recipes for you!
Classic pork pilaf in a cauldron
The most flavorful pork pilaf is made in an old cast iron cauldron!
You will need:
1.5 kg of tenderloin, 2 cups of rice, 150 ml of vegetable oil, 5 onions, 5 carrots, 2 heads of garlic, 1 tbsp.
dried barberry, 1 tbsp. salt, 0.5 tsp. cumin, spices. Preparation:
Cut the pork into medium-sized pieces, the onion into half rings, and the carrots into cubes. Rinse the rice, soak in water, and during this time heat the oil in a cauldron. Add pork to the oil and fry until the meat juices have evaporated. Add the onion, after 5 minutes - the carrots, and after another 5 minutes - all the spices. Stir, simmer a little, add whole heads of garlic and cover with rice. Pour 1 cm of boiling water over the rice, close the lid, turn off the heat and simmer the pilaf for about half an hour without stirring.
Step-by-step preparation of pilaf in a slow cooker
- You need to select and prepare the meat. We choose a fatty piece of pork - the neck, since rice loves fat. We wash the piece of meat under running water and cut it into cubes, then put it in the multicooker bowl.
- Peel the carrots, wash them and cut them into cubes. Add to meat.
- Take the onion, peel it and cut it into half rings, and then cut the other halves in half. And also add to the bowl with the meat and carrots.
- Add spices. I use “Spices for Pilaf” seasoning, but you can add whatever you like, but be sure to add cumin and barberry. Salt to taste so as not to oversalt.
- I took polished rice, it needs to be washed and soaked in water for half an hour. The liquid will remove starch from the rice and the pilaf will turn out crumbly and not like rice porridge. Add to the meat and vegetables in the multicooker bowl.
- Add vegetable oil and water. The water should cover the rice by 1 cm. The final touch is to add a head of garlic to the slow cooker. If you have young garlic, then you do not need to completely peel it from the shells, but just divide it into cloves and rinse them thoroughly under water.
- Close the multicooker lid tightly. Set the valve to the “High pressure” position, press the “Stew / pilaf” button. Cooking time
– 20 minutes. - After the time has passed, we release steam by opening a special valve.
- Place the pilaf on a large dish, pour the meat on top and place a head of garlic. You can serve aromatic and crumbly pilaf to the table!
Everyone knows this dish of oriental cuisine, even outside the CIS countries: hearty, spicy, aromatic and very tasty. This is exactly how pilaf can be described. Nowadays it is usually attributed to Uzbek cuisine, but some sources claim that even earlier it appeared among the people of Georgia. The recipe for delicious pilaf is always based on pork and a lot of garlic and spices. In the modern world, housewives do not need to have large and thick cast-iron cauldrons, because technology has provided us with such inventions as multicookers, steamers and rice cookers. Try to make pilaf, which is indistinguishable from the classic one, in a modern multicooker quickly and without hassle.
Pork pilaf in a frying pan
If you don't have a cauldron, we found a great recipe for cooking pilaf in a frying pan!
You will need:
600 g pork, a glass of rice, 70 ml vegetable oil, 2 onions, 2 carrots, a head of garlic, 1 tbsp.
dried barberry, 1 tbsp. salt, 0.5 tsp. cumin, spices. Preparation:
Cut the meat and vegetables, separate the garlic into cloves and soak the washed rice. Heat the oil in a frying pan and fry the meat over maximum heat until golden brown. Add the onion, and after 5 minutes the carrots and continue to fry.
Add spices, garlic and a little water, stir, reduce heat and simmer for 7 minutes. Spread the rice in an even layer and add water 0.5 cm above. The pilaf will be ready in about 20 minutes over low heat.
Pilaf with pork in a slow cooker - 5 recipes with photos step by step
Pilaf is always delicious! The slow cooker was probably created just for him. It turns out rich and crumbly, perfectly retains its beneficial and taste qualities. There are a lot of options for preparing pilaf. But the basis is always the same - meat and rice. And then there are spices, vegetables, herbs, herbs and so on. For pilaf you can use all types of rice, as well as absolutely any meat. It can be pork, lamb, rabbit, chicken, beef, etc. Here everyone is guided by their own taste preferences.
Pork pilaf in a slow cooker
If you already have a slow cooker, there is no need to waste time on bulky kitchen utensils - find the right recipe!
You will need:
500 g pork, 2 cups long grain rice, 200 g onions, 200 g carrots, 8 tbsp.
vegetable oil, head of garlic, 1.5 tsp. salt, 2 cups water, 1.5 tbsp. seasonings for pilaf. Preparation:
Cut the pork into large pieces, the carrots into strips, and the onion into cubes. Pour oil into the bowl, select the frying mode, add the meat and close the bowl. After 5 minutes, add spices, stir and close again for 15 minutes.
Add onions to the meat, after 5 minutes - carrots, and after another 5 minutes - washed rice. Turn off the multicooker, pour in 2 cups of water, stick a head of garlic in the center and, if desired, sprinkle with turmeric for color. Close the lid, select the “Pilaf” mode and leave the multicooker for about an hour.
Pilaf with pork and mushrooms in a slow cooker
Cooking time:
80 minutes.
Number of servings: 4 Kitchen appliances: multicooker.
- rice – 300 grams;
- pork – 400 grams;
- water – 600 ml;
- mushrooms – 250 grams;
- onion – 100 grams;
- carrots – 100 grams;
- salt;
- cumin – ½ teaspoon;
- paprika – ½ teaspoon;
- turmeric – 1 teaspoon.
Cooking process:
- Cut the pork into 3-4 cm cubes.
- Cut the mushrooms into thin slices.
- We cut the carrots into strips and the onions into cubes.
- Wash the rice in several waters.
- Place pork, onions, mushrooms, and carrots in a slow cooker.
- Add salt, turmeric, paprika, cumin.
- Add rice and water.
- Turn on the “Stew” option (60 minutes).
Uzbek pork pilaf
Although traditionally the recipe for Uzbek pilaf includes lamb, pork is also great!
You will need:
600 g pork, 600 g devzira rice, 600 g carrots, 100 g onions, 200 ml vegetable oil, 2 heads of garlic, salt, cumin.
Preparation:
Soak the washed rice in cold water for 40 minutes, and in the meantime, cut the meat into cubes, the onion into squares, and the carrots into strips. Fry the onion in hot oil until golden brown, add the meat and fry until golden brown, turning once. Add carrots and fry the mixture for another 7 minutes, place a head of garlic in the middle and pour in half a liter of water. When the water boils, add the garlic, add salt and spread the rice in an even layer. Add more water so that it lightly covers it, and when it evaporates, return the garlic to the middle, sprinkle with spices and close the lid. Simmer the pilaf over low heat for another 25 minutes.
Pilaf with dried apricots in a slow cooker
Pilaf with dried apricots and meat is a classic recipe of Uzbek cuisine. And photos of step-by-step preparation of such a dish are available on the Internet.
Ingredients:
- meat (pork) - 500 g (proteins - 73; carbohydrates - 0; fats - 165; kcal - 1777)
- rice - 300 g (proteins - 22.5; carbohydrates - 168.3; fats - 7.8; kcal - 833.4)
- carrots - 100 g (proteins - 1.3; carbohydrates - 7; fats - 0.1; kcal - 34.1)
- onion - 100 g (proteins - 1.7; carbohydrates - 9.5; fats - 0; kcal - 44.8)
- dried apricots - 100 g (proteins - 5.2; carbohydrates - 65.9; kcal - 284.4)
- salt, spices to taste
- vegetable oil - 100 gr
Before cooking, dried apricots must be soaked in cold water, preferably overnight.
But the rice needs to be poured with boiling water literally before cooking. Process the meat, wash and dry with a paper towel. Cooking method:
- Cut the pork into small pieces. Fry in a multicooker on the “Fry” mode for 10 minutes, adding vegetable oil.
- Cut the carrots and onions into small cubes and add to the meat.
- Combine with meat and simmer for 15 minutes.
- Add salt and spices. Mix well. Ready-made seasoning for pilaf is ideal.
- Dried apricots are cut into small pieces. And goes to the prepared meat and vegetables.
- Add rice, well washed in cold water
- Pour hot water so that the rice is covered by a couple of centimeters.
Set the “Pilaf” or “Porridge” mode depending on the multicooker model. Cook until the end of the cycle.
When the food is ready, the multicooker will beep. But it’s worth letting the finished pilaf simmer for some time. In total, this dish with dried apricots and pork takes a little more than 40 minutes to prepare, but the result will captivate you from the first spoon. Even an ordinary photo of such a dish causes appetite. The energy value of such a dish is relatively low: 100 grams of the finished dish contains only 3872 calories.
Pork pilaf with pumpkin and quince
This recipe makes a very unusual and beautiful pork pilaf for a festive feast!
You will need:
1 kg of pork, 1 kg of rice, 1 kg of carrots, 1 kg of pumpkin, 2 quinces, 1 onion, 250 ml of oil, cumin, salt.
Preparation:
Soak the rice for half an hour, thinly slice the onion and carrots. Cut the quince into quarters and remove the core, and peel the pumpkin and cut into cubes. Fry the pumpkin in hot oil, add it and set it aside.
Place the meat in the same container, after 10 minutes - the onion, and after another 5 - the carrots and cook until they soften. Add spices, pour a liter of water, salt and add quince. Bring the liquid to a boil and simmer for 25 minutes. Take out the quince, put pumpkin in its place, boil it the same way and take it out. Rinse the rice, place it in the boiling mixture and add water to 0.5 cm above. Simmer everything together for 20 minutes, place the pumpkin and quince on top and simmer over low heat for the same amount of time.
Ingredients for lean pork pilaf
To prepare pilaf, use lean meat. Take the following ingredients for pork pilaf in the Redmond multicooker:
- long grain rice - 150 grams;
- carrots - 2 pieces;
- onion - 1 head;
- lean pork - 500 grams;
- sunflower oil - 50 ml;
- salt - 10 grams;
- pepper - 4 grams;
- garlic - 1 head;
- water - 220 ml;
- seasoning for pilaf - 10 grams.
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Pork pilaf with mushrooms and pine nuts
To add a touch of piquancy to pork pilaf, add pine nuts to the recipe!
You will need:
800 g pork, 2 cups rice, 4 cups vegetable broth, 200 g mushrooms, 1 onion, olive oil, chopped herbs, spices, pine nuts.
Preparation:
Fry the nuts over medium heat and put them in a plate, and then fry the meat in the same oil. Add finely chopped onions and mushrooms to the pork, add nuts and spices with herbs, mix. Place washed rice on top in an even layer, pour vegetable broth 1.5 cm above and simmer over low heat under the lid until cooked.
Pork pilaf with pomegranate
Everything is clear with vegetables in recipes for pilaf with pork, but what about pomegranate?
You will need:
1 kg of pork, 400 g of rice, 1.5 cups of oil, 3 onions, 1 pomegranate, salt and spices.
Preparation:
Cut the pork into small pieces and fry a little. Add roughly chopped onion to it, simmer for 15 minutes and add pomegranate seeds. Pour in the washed rice, pour 0.5-1 cm of water or broth on top and simmer the dish over low heat until cooked.
Pilaf in a slow cooker recipe with pork photo
Pilaf is a dish that attracts with its aroma, a favorite delicacy of people of all ages and segments of the population. Not all housewives are able to cook crumbly pilaf. A multicooker is an excellent solution for preparing real pilaf. This dish is undoubtedly suitable for lunch and for a holiday on the table.
Ingredients:
- 1 cup rice
- pork 500 gr.
- onion turnip 2 pcs
- water 2.5 tbsp
- garlic 4 cloves
- carrot 1 piece
- seasoning, pepper, salt to taste
- sunflower oil
Preparation:
1.Prepare the products.
Cut the pork into small square pieces.
Peel the onion and cut into half rings. do not chop the garlic
Cut carrots into cubes
2.Prepare the multicooker. Set to “Fry” mode for 15 minutes and let the multicooker warm up.
3. Add oil and fry the meat.
Add salt and spices. Leave the lid on and fry the meat until golden brown.
4.Add chopped onions and carrots to the pork and fry for another 5-10 minutes.
5.Next, place the rice on top of the sautéed vegetables and meat.
Pour water and add seasoning, insert garlic cloves
Mix everything and close the multicooker.
6.On the multicooker, set the “Pilaf” program, set the time to 1 hour if there is no built-in time, and press the “Start” button. 7.At the end of the program, place the finished pilaf on plates and decorate with green onions, parsley and dill.
Pork sabza pilaf
The unusual technology of preparing pilaf according to this recipe pays off in full with an amazing result!
You will need:
650 g pork, 550 g basmati rice, 160 g ghee, 60 g onion, 160 g leek, 120 g spinach, 40 g cilantro, 100 g parsley, 2 g saffron, 1 Azerbaijani lavash, lemon juice, spices.
Preparation:
Rinse the rice, soak for an hour in warm water and prepare a saffron infusion with 120 ml of boiling water. Cook the rice until half cooked, drain in a colander, and during this time cut the pork into medium-sized pieces. Place pita bread at the bottom of the cauldron, rice in it, and pour ghee and saffron infusion over it.
Cook the rice for 2 hours over low heat, and in the meantime, fry the pork until almost done, add finely chopped onion, herbs and simmer for half an hour. Sprinkle lemon juice over the meat and serve it with rice on the side.
Chaikhansky pork pilaf
Thanks to the broth and special rice, laser pilaf according to this recipe turns out exactly like in your favorite teahouse!
You will need:
1.2 kg pork, 1 kg laser rice, 160 ml butter, 100 ml pork broth, 300 g onions, 1 kg carrots, 100 g chili pepper, salt, cumin, garlic.
Preparation:
Cut the meat into cubes, the onion into half rings, and a couple of cloves of garlic into thin slices. Heat the oil and fry the onion until golden brown, add the meat with chopped garlic and continue frying until the juice evaporates. Add half the carrots, and when they become softer, add the rest.
Stir, pour in a glass of water, boil, add spices, chili and a head of garlic. Simmer over low heat for 25 minutes, and during this time soak the rice in warm water. Remove the chili from the container, distribute the rice evenly, cover and simmer for a couple of minutes. Slowly and evenly stir the rice with vegetables and meat three times at intervals. Pour in the broth and simmer until done.
Preparing lean pork pilaf
Follow these cooking steps:
- Rinse the meat well and cut into cubes. If the meat was in the freezer, wait until the product becomes soft. It is not recommended to defrost meat in warm water.
- Peel the carrots, wash and cut into large strips. An easier way to do this: Cut the carrots lengthwise and then cut each half crosswise. Cut the resulting pieces into plates about a centimeter thick. Place the plates together and cut into strips.
- Peel the onion. Cut into half rings or large cubes.
- Pour vegetable oil into the multicooker bowl. Turn on the “Frying” mode. There is no need to set the cooking time - it will be set automatically. Wait until the multicooker reaches the temperature required for frying. Place the meat in the multicooker and close the lid of the device.
- After five minutes, open the lid and salt the meat. Stir the contents of the multibowl. At this point, you need to keep an eye on the pork - it should not get too fried. Stir the meat if necessary.
- After 15 minutes, place the onion in the multicooker bowl and mix everything. Fry the ingredients with the lid closed for 5 minutes. Stir foods periodically.
- Then place the carrots in the multicooker bowl. Mix everything and fry for another 5 minutes.
- While the meat and vegetables are roasting, make the rice. Sort through the grains, remove all debris and dark rice. Rinse the rice in cold water.
- Turn off the multicooker and open the lid of the device. Stir the contents of the multicooker bowl again, add rice. Don't mix!
- Gently smooth the rice over the surface with a wooden spatula or spoon.
- Pour one glass of water (220 ml) on top. Take your time. Water should not wash away the cereal.
- Add salt, pepper and pilaf seasoning.
- It remains to put the garlic in the multicooker bowl. Wash it, peel it and chop it finely. Young garlic does not need to be peeled, it just needs to be washed in cold water and chopped.
- Place the garlic pieces in the rice so that the vegetable slices are at the same distance from each other.
- Now you can close the lid and set the “Pilaf” mode.
- There is no need to stir the contents. There is no need to set the cooking time for pilaf with pork in the Redmond multicooker.
- Turn off the multicooker when the signal sounds. Open the lid of the device and stir the contents of the multibowl with a wooden spatula.
- Now you can enjoy aromatic and appetizing pilaf. If you did everything correctly, the rice will turn out crumbly and the meat will be juicy. If desired, decorate the finished dish with herbs.
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Bulgur and pork pilaf
A recipe for those who can’t eat rice or just want something original!
You will need:
700 g pork, 1 kg bulgur, 300 g onions, 300 g carrots, 350 ml butter, 50 g barberries, a head of garlic, salt and pepper.
Preparation:
Cut the meat into medium pieces, the onion into half rings, and the carrots into large strips. Fry everything together in hot oil for about 15 minutes. Pour in the bulgur, add spices and barberries, add water 1:1, put a head of garlic in the center and simmer until the cereal is ready.
Japanese style pork pilaf
Pilaf can hardly be called an authentic Japanese dish, but this recipe is still very interesting!
You will need:
400 g pork, 300 g ham, a glass of rice, 1 sweet pepper, 3 eggs, 100 ml soy sauce, 2 onions, 2 cucumbers, hot pepper.
Preparation:
Pour the washed rice with cold water for 2 hours, change the water, put it on the stove and boil until half cooked. Break the eggs into a bowl, add 2 tbsp. soy sauce and beat until fluffy. Fry thin pancakes from the egg mixture, cool and cut into strips.
Cut the onion into half rings, the pepper into strips, and the pork into thin strips. Fry the meat and vegetables in different frying pans until cooked, and during this time cut the cucumbers and ham into strips. Combine all ingredients beautifully, season and add hot pepper.
Sweet pork pilaf
An unusual recipe in the Indian style for those who are tired of simple pork pilaf!
You will need:
500 g of pork, 2 cups of rice, 60 g of dried apricots and prunes, 100 ml of vegetable oil, sugar, cardamom, cinnamon, cloves, and other spices.
Preparation:
Heat half the vegetable oil and fry the pork in it in small pieces until half cooked. In another frying pan in the second half of the oil, fry the rice until golden. Add all the spices and dried fruits to the rice and fry for another 7 minutes, stirring.
Place the rice over the meat, add water 2 cm higher, boil and cook over high heat until the water is equal to the level of the rice. Reduce the heat to low and simmer the pilaf until the rice is cooked.
