- onion (P - piez) is rich in phytoncides - substances,killing many kinds of bacteria. The most famous are such types of onions as leeks, onions, shnitt, shallots and batoons. Most often for cooking pilov use onions or leeks.
- carrots (A - aez) contains fiber, sugar, nitrogenous substances, various vitamins and minerals.
- meat (L - Lahm) is rich in protein, vitamins andmicroelements. For pilaf, chicken meat can be used, and there may also be pilaf from beef, lamb, pork, turkey and other types of meat, or without meat at all.
- fat (O - olio) is used animal (lard or butter) and vegetable (sunflower, olive, corn, cotton, etc.)
- Salt (B - ble) is indispensable for the human body. By the way, surplus salt in the body leads to a violation of salt metabolism, and also deposited in the joints of a person.
- water (О - about) is necessary for the life of the organism as a whole. In the process of cooking, it is best to use filtered water.
- rice (Sh - shal) receive after the collapse of the shawls. Rice is rich in starch, as well as many vitamins and minerals. The following types of rice are best known: scaly, polished (white) rice, steamed, boiled rice and a lamb (rice peeled rice).
Since ancient times, pilaf has been considered a healing remedy andrecommended by doctors for general malaise, exhaustion, anemia, after prolonged fasting, suffering from a serious illness, tuberculosis, etc. In addition, pilaf is highly digestible. How to cook pilaf correctly? There is more than one pilaf recipe - each nationality has its own, for example, there is Uzbek pilaf, Tajik pilaf, Tatar pilaf, Armenian pilaf, Greek pilaf and even Japanese pilaf. Various recipes describe how to cook pilaf from different types of meat, steamed, in the oven or with a replacement for carrots, for example, turnips, beets or radishes.
Uzbek pilaf
There are many recipes for pilaf with chicken.It can be cooked with changes, for example, pilaf with chicken and vegetables, with chicken hearts or pilaf with prunes will have an unusual taste. The pilaf, the recipe of which is described below, can be considered the most common, and it is worth noting that this recipe can be considered dietary - this dish contains only 265 calories per 100 grams. Ingredients:
- 400 grams of rice
- 300 g chicken fillet
- 10 pieces. prunes
- 2-3 pcs. carrots
- 1-2 pcs. onions
- 1-2 cloves of garlic
- spice
- vegetable oil
Method of preparation:To cook pilaf properly, you need a large container: a saucepan, a cauldron or a roasting pan will do. Next, peel all the ingredients, cut the onion into half rings, cut the carrots into thin strips or grate them on a coarse grater. Cut the chicken fillet into small cubes. Soak the prunes in water for 15-20 minutes. Prepare zirvak - a special gravy for pilaf. To do this, fry the chicken fillet, onion and carrot separately from each other in vegetable oil. Fry the fillet to taste, with or without a crust, over high or moderate heat, respectively. Place the meat on the bottom of the saucepan (cauldron). Fry the onion until golden brown, put on the meat. Do not stir! Next, fry the carrots until an even orange hue, put on the onion. After this, pour boiling water over the zirvak in a saucepan so that the water slightly covers the carrot layer, simmer over low heat for 15-20 minutes until the meat is ready. At the end of stewing, add spices and salt to taste. By the way, it is believed that the longer you simmer the zirvak over low heat, the better the taste of the pilaf will be. Rinse the rice several times, carefully pour it into the saucepan on top of the zirvak. Lightly press the rice with a spoon. After this, carefully add boiling water so that the water covers the rice by about 1.5-2 centimeters. When the water is poured, increase the heat. Cook the Uzbek pilaf with chicken without a lid over moderate heat until the rice has completely absorbed the water. After this, reduce the heat, put peeled garlic cloves (whole) and prunes into the pilaf. Then close the saucepan (cauldron) tightly with a lid. Make the smallest fire, keep the pilaf with prunes under the lid for 10-15 minutes. After that, turn off the heat and do not open the lid for another 10 minutes. You can serve the pilaf in different ways. For a family celebration, it is enough to throw the cooked pilaf onto a large plate without stirring it. This way, the rice will be at the bottom, and the vegetables and chicken will be on top. For everyday meals, stir the Uzbek pilaf in a saucepan (cauldron) and immediately put it in portions on plates. Serve the pilaf with chicken and prunes hot. Enjoy! The dish has a low calorie content, so even those who are on a diet can safely eat it, of course, in moderation (chicken meat is generally recommended for all types of diets). So it is worth taking note of this recipe!
Tajik pilaf
Lamb is used in classic Tajikpilaf. This recipe can be used to make pilaf from duck, goose, turkey or other game. The ingredients of pilaf also depend on the purpose of the dish: whether Tajik pilaf is prepared on weekdays or a holiday, in summer or winter, for a wedding or a funeral. Ingredients:
- 1 kg of mutton
- 500 g of rice
- 5 pieces. carrots
- 2 pcs. onions
- 1 pot of Tajik peas nuhat
- vegetable oil
- salt
Method of preparation:To prepare lamb pilaf, first of all, you need to wash and clean all the products. Cut the meat into pieces, the onion into half rings, the carrots into strips. Fry the lamb in a roasting pan, remove. Lightly fry the carrots in the same hot oil, add the onion, continue frying until golden brown, add the Tajik peas, mix everything and add the fried meat. Pour boiling water and simmer over low heat until the meat becomes soft. Then add rice and water so that it covers the rice by 2 centimeters from the top. Cook the pilaf over low heat under a lid for about 15 minutes so that the rice absorbs the water. Open the lid and let the remaining water boil away. The lamb pilaf is ready. As you can see, the recipe is not at all complicated. Call everyone to the table!
Armenian pilaf
Armenian pilaf differs from Uzbek pilaf in that the meat or gravy is served separately with rice. This recipe can be used to make pilaf with pork, ribs or poultry. Ingredients:
- 2.2 liters of water
- 1 kg of beef (lamb, pork or other meat)
- 3 tbsp. rice of long
- 300 g of chestnuts
- 300 g dried apricots
- 300 g raisins
- 300 g of albuhara (white plum)
- 250 g melted butter
- 3-4 pcs. onions
- 3 tbsp. tablespoons of sour cream
- flour
- saffron
- Pomegranate seeds
- Pepper, sugar, salt - to taste
Method of preparation:Before cooking Armenian pilaf, rinse the rice and soak it in lightly salted water for 2-3 hours. Bring salted water to a boil in a saucepan, pour in the soaked rice and cook until half-cooked. Throw the rice in a sieve, pour warm water over it, and let the water drain. While the rice is cooking, prepare the dough. To do this, mix one raw egg with sour cream and gradually add flour until you get a stiff dough. Roll out the dough and cut into small cubes. Prepare a copper cauldron, or an aluminum one at a pinch. Put the dough cubes on the bottom, pour a little melted butter over them, put the rice on top and pour the remaining butter over them. Wrap the lid in a towel and cover the cauldron tightly. The towel is needed to absorb the resulting condensation. Leave on low heat for 40-45 minutes. When the pilaf is ready, add saffron, put it on a pilaf dish and spread golden cubes of dough on top. Prepare the meat and gravy separately. Cut the beef into small pieces, add water and simmer until done. Cut the onion into half rings and fry in melted butter. Cut the chestnuts and cook until soft, then cool and peel. Add the fried onion, chestnuts and pomegranate seeds to the stewed meat. Continue simmering for 10-12 minutes. Serve on a separate dish. Sort out the dried apricots, raisins and white plums and rinse in hot water. Put them in a saucepan, add 100 g of melted butter, sugar to taste, pour in a small amount of water. Simmer until done. Serve on a separate dish. Serve the pilaf, stewed beef and fruit gravy on separate plates. Wish the eaters a bon appetit!
Pilaf with chestnuts in Azerbaijani style
Ingredients:
- 1 kg of mutton
- 1.65 l + 2 tbsp. spoons of water
- 500 g of pumpkin
- 500 g chestnuts peeled
- 2 tbsp. rice of long grain
- 1/2 tbsp. flour
- 6 pcs. onions
- 2 pcs. grenade
- 1 PC. egg
- 175 g + 5 tbsp. spoons of butter
- saffron
- pepper, salt - to taste
Method of preparation:There are many recipes for making pilaf with chestnuts, but the best is considered to be the pilaf of Azerbaijani cuisine. To do this, sort out the rice and rinse it thoroughly. Boil 1.5 liters of water, add salt, pour in the rice and cook for about 7 minutes, stirring and skimming off the foam, until half cooked. Then throw the rice in a colander, rinse under cold water. At this time, prepare the dough. Sift the flour through a sieve, add an egg, 1 tablespoon of water, 25 g of melted butter, and salt. Knead the elastic dough. To prepare pilaf with chestnuts, it is best to use a cauldron or a wide, thick-walled saucepan. Sprinkle the board (table) with flour, roll out the dough into a thin layer, lay it on the bottom and walls of the cauldron. Melt 150 g of butter. Place 3/4 of the boiled rice on top of the dough in a cauldron, smooth the surface, pour half of the melted butter over it. Then pour in the rest of the rice and pour in the other half of the butter. Cover the cauldron with a lid and cook over low heat for 30 minutes. Place the finished rice in a warm place. Make a cross-shaped cut on top of each chestnut, cook in boiling water for five minutes, then discard in a colander and peel under cold water. Boil new water and cook the chestnuts in it over low heat for 7 minutes. Peel the vegetables. Cut the onion into half rings, the pumpkin into cubes the size of a chestnut. Squeeze the juice out of the pomegranates. Wash the lamb and cut into pieces. Melt 2 tablespoons of butter in a frying pan, add the meat and fry over high heat for about five minutes. Then remove the meat to a separate saucepan with a thick bottom, add the onion, pour over the pomegranate juice. Pour in 150 ml of boiling water, cover and cook on low heat for 30 minutes. Melt 2 tablespoons of butter in a frying pan, fry the pumpkin for five minutes, then add the chestnuts, fry for another three minutes. Transfer the vegetables to the meat in a saucepan, pepper, salt, stir and simmer for ten minutes. Dissolve a pinch of saffron in 1 tablespoon of boiled water, add 1 tablespoon of butter. Remove the rice from the cauldron, remove the dough, divide into two parts. Pour saffron into one half of the rice, stir. Before serving, place the pilaf with chestnuts on a large plate as follows: a strip of white rice, saffron rice next to it, lamb with vegetables on the side. Enjoy!
Tatar pilaf
Tatar pilaf is also called pilaf with barberry or pilaf with cumin. When choosing meat for pilaf, preference is given to lamb, but you can also choose ribs or pork. Ingredients:
- 1 kg of rice
- 1 kg of meat or ribs (better - lamb)
- 1 kg onion
- 1 kg of carrots
- 3 heads of garlic
- spices for pilaf
- zira
- turmeric powder
- cornelian (he is also barberry)
- olive oil
- salt
Method of preparation:To prepare a real Tatar pilaf, you will need several spices, such as cumin, turmeric, dogwood. To do this, rinse the rice, cut the onion into rings, and the carrots into strips. Cut the meat into fairly large pieces (along the ribs). Pour 1.5-2 centimeters of olive oil into the cauldron, heat it up, then add the onion, fry, and remove to a plate. Fry the carrots in the remaining oil in the cauldron. Also remove to a plate. The last step is to fry the meat in the same oil. Salt the meat, add cumin, pour a little water over it and simmer under a closed lid for 15 minutes. Then put a layer of fried onions on top of the meat in the cauldron, a layer of carrots on top of the onions, and sprinkle with spices. Do not stir! Put the washed rice on top. Salt, pour out the remaining spices and stick in the peeled heads of garlic (no need to separate into cloves). Pour water over everything to a level of 1.5-2 cm above the rice. Leave the pilaf under the lid on low heat for 20-25 minutes. Use a slotted spoon to collect the mound of Tatar pilaf. Remove the heat, leave the pilaf with ribs to rest in the heat of the cooling cast iron for 15 minutes. The pilaf is ready, you can start eating!
Iranian pilaf
Ingredients:
- 400 grams of lamb
- 400 g of lentils
- 400 ml of water (hot)
- 2 tbsp. rice of long grain
- 120 g of dates without pits
- 120 g raisins
- 2 pcs. onions
- 1/2 tsp of saffron
- vegetable oil
- ground black pepper, salt - to taste
Method of preparation:Finely chop the lamb (until it becomes minced). Sort out the rice, rinse it and soak it in water for four hours. Then boil the rice in salted water for fifteen minutes, drain it in a colander. Rinse the lentils and cook them in salted water until soft. Peel the onion, cut it into thin rings and fry it in vegetable oil until golden brown. Add the meat, pepper, salt and fry for 10 minutes. Pour 250 ml of hot water over the meat and onion and simmer over moderate heat until the water evaporates. Wash the dates and raisins. Put the oil in a cauldron and heat it up. Add half of the boiled rice, then the meat, lentils, dates, raisins and the other half of the rice on top. Dissolve the saffron in 150 ml of hot water and pour it over the pilaf in the cauldron, cover and cook over low heat for about 20-25 minutes. Mix the finished pilaf with lentils carefully and serve. Enjoy your meal!
Pilaf in Japanese
Ingredients:
- 300 g of beef
- 200 g champignons
- 1 tbsp. rice of long
- 2-3 pcs. eggs
- 1 PC. onions
- 1 PC. carrots
- 1 PC. Bulgarian pepper
- 2-3 cloves of garlic
- olive oil
- soy sauce
Method of preparation:Wash the beef, cut into small cubes, lightly fry in olive oil. Finely chop the onion and mushrooms, grate the carrots, cut the pepper into strips. Then move the meat to one half of the frying pan, and pour the chopped vegetables and mushrooms into the other. Mix everything and simmer under the lid over moderate heat for about five minutes. At this time, cook the rice in a saucepan until half cooked. Beat the eggs, add to the frying pan with the meat and vegetables, pour in the rice, pour in soy sauce and add finely chopped garlic. Cover and simmer over low heat until done. Serve the dish hot with Japanese pilaf, sprinkle with fresh herbs for decoration. We are sure you will like this recipe!
Greek pilaf
Pilaf with seafood will be to your tastegourmets, for example, fish pilaf, pilaf with squid, pilaf with mussels, with shrimp and other seafood. The most popular recipe for pilaf with seafood is pilaf with shrimp, the recipe of which you are reading now. It belongs to Greek cuisine. Ingredients:
- 700 ml of broth (fish or vegetable)
- 500 g of shrimp (peeled)
- 220 grams of long rice
- 1 PC. onions
- 1 PC. carrots
- 1 pepper Bulgarian
- 2 tbsp. tablespoons olive oil
- 2-3 tbsp. tablespoons butter
- 1-2 cloves of garlic
- 1/2 tsp of saffron
- 3 bay leaves
- fresh herbs (dill, parsley)
- pepper, salt - to taste
Method of preparation:For pilaf with shrimps, you need to prepare broth in advance, preferably meat. Bring it to a boil. Peel the vegetables. Finely chop the onion, pepper and garlic, grate the carrots on a coarse grater. Heat olive oil and butter in a large saucepan, put in the onion, carrot, pepper and garlic. Simmer over low heat for 3-5 minutes. Pour in the rice, stir so that it is soaked in oil. Pour in the broth, add saffron. After the broth boils, add the bay leaf, peeled shrimps, pepper and salt. Simmer the pilaf under a lid over low heat for 10-12 minutes, then remove and let it sit for five minutes. Remove the lid, cover with a towel and let it sit for another five to seven minutes. Rinse the greens, dry, finely chop and sprinkle on the pilaf with shrimps before serving. Done, call everyone to the table!
Pilaf with mussels
Ingredients:
- 400 g of peeled mussels
- 600-750 ml of water
- 1 tbsp. rice of long grain
- 1 PC. onions
- 1 PC. carrots
- turmeric, ground pepper (black and red)
- vegetable oil
- salt
Method of preparation:Peel the onion and carrot, cut into cubes, fry in a preheated frying pan in vegetable oil. Add the cleaned mussels. Fry, stirring, over moderate heat for 5-7 minutes. Pour the washed rice into the frying pan, smooth it out and lightly fry for about a minute. Pour water into the frying pan, add spices, salt, and cover tightly with a lid. Bring the pilaf to a boil over low heat, simmer until the rice is fully cooked for about 15-20 minutes. The pilaf with mussels is ready! Enjoy!
Pilaf with fish
Ingredients:
- 200 g of fresh kutum (or other fish)
- 150 grams of rice
- 50 g of melted butter
- 25 grams of grapeseed
- 20 g of barberry (dogwood)
- 1 PC. onions
- vegetable oil
- saffron, pepper, salt - to taste
Method of preparation:To prepare such pilaf, you will need fresh fish, preferably from the carp family, for example, kutum. Cut the fish, gut it, rinse it in water, cut it into pieces, add salt, pepper and fry it in a frying pan in heated vegetable oil. Finely chop the onion and sauté it. Add the sautéed onion, washed sultanas and barberries, saffron to the fish and simmer over low heat until done. Boil the rice in the usual way. Place the kutum fried with fruit in the middle of the pilaf, cover it with a lid and leave the pilaf with fish to stand for 5-10 minutes. When serving, put the pilaf on a plate in a pile, put the fish and fruit on top, pour melted butter over it. Everyone will like this delicious and no less healthy pilaf!
Pilaf in Peruvian
Ingredients:
- 1 liter of broth (meat)
- 500 g white cabbage
- 400 g of pork
- 200 g of champignons fresh
- 2 tbsp. rice
- 1 PC. onions
- 1-2 pcs. sweet pepper
- 1 clove of garlic
- 2 tbsp. tablespoons vegetable oil
- 1 tsp red pepper powder
- pepper, salt - to taste
Method of preparation:Prepare the base of the pilaf with mushrooms and meat. To do this, cut the pork into cubes, finely chop the onion, fry everything in vegetable oil. Finely chop the cabbage, peel and cut the pepper into rings. Fresh mushrooms are needed for pilaf, for example, champignons. They must be thoroughly cleaned, washed and cut in half. Add chopped vegetables to the meat, pepper, salt, lightly fry, stirring constantly. Then pour in the meat broth and simmer for about thirty minutes, without covering. Separately boil the rice until half cooked, put it in a sieve, rinse, let the excess water drain. Add rice to the meat and vegetables, simmer the pilaf with mushrooms over low heat until the broth has completely evaporated and the rice is ready. Serve the pilaf with mushrooms and meat hot with hot spices and sauces. Enjoy your meal!
Pilaf baked in a pumpkin
There is nothing easier than cooking"Lazy" pilaf in the oven or steamer. The recipe for pilaf with pumpkin is suitable for baking in the oven. A dish with such "lazy" pilaf looks original and has a delicate, unique taste! Ingredients:
- 1 PC. pumpkin round
- 1 kg of beef
- 1/2 tbsp. rice
- 1 PC. onions
- 2 carrots
- 4 tbsp. tablespoons vegetable oil
- 1 tbsp. a spoonful of butter
- 2 cloves of garlic
- saffron or spices for pilaf
- pepper, salt - to taste
Method of preparation:For this pilaf, you need a medium-sized pumpkin. First of all, wash the pumpkin, cut out the lid on top to remove the seeds and fibers, and rub the inside with salt. Do not throw away the cut lid! Cut the meat into cubes, fry in vegetable oil until lightly browned, add finely chopped onion and grated carrot. Lightly fry everything, pepper and salt. Boil the rice in salted water until half cooked. Put the beef fried with vegetables on the bottom of the pumpkin. Carefully put the rice on top, smooth it out and put butter, press the garlic cloves into the rice. Sprinkle with saffron or other pilaf spices to taste. Cover with a pumpkin lid and bake the pilaf in the oven, preheated to 195 ° C, for about 60 minutes. The finished pilaf with pumpkin looks very festive and bright. You will be able to surprise your household!
Pilaf in a double steamer
For people on a diet,pilaf cooked in a steamer is perfect. You can use this recipe for both meat pilaf and pilaf with tomatoes, cabbage and other vegetables. Ingredients:
- 500 grams of rabbit meat
- 200 g of rice
- 150 ml of water
- 1 PC. onions
- 1 PC. medium-sized carrots
- 1/2 tsp turmeric
- vegetable oil
- spices for pilaf
- salt
Method of preparation:For pilaf, you will need rabbit meat and onion, finely chop into pieces, grate carrots on a coarse grater, fry everything for five to seven minutes in a small amount of oil. Rinse the rice, pour it into a container in a steamer, add the fried meat and pour in water, sprinkle with turmeric, spices for pilaf, and salt. Cook the pilaf in a steamer for 55-60 minutes under a closed lid. Sprinkle the finished rabbit pilaf with finely chopped herbs. Enjoy your meal!
Pilaf in the sleeve
Ingredients:
- 750 ml of water
- 200 g of poultry meat
- 1/2 tbsp. rice
- 1 PC. onions
- 1 PC. carrots
- spices for pilaf
- pepper, salt - to taste
Method of preparation:To cook pilaf in a sleeve, it is best to choose recipes with poultry, for example, duck pilaf or turkey or goose pilaf. Cut the meat into pieces and fry until golden brown. Finely chop the onion, grate the carrots on a coarse grater, add the vegetables to the meat and fry until half cooked. Rinse the rice, add to the meat with onions and carrots. Salt everything, sprinkle with spices. Close the baking sleeve with wire on one side. Put the prepared pilaf mixture into the sleeve, smooth it out and carefully pour in water. Close the sleeve with pilaf on the other side, bake in the oven at 180-200 ° C for 30-40 minutes. You won't even have to call your household to the table: they will gather in the kitchen themselves, unable to resist the aroma coming from the oven!
Pilaf Vegetable
Vegetable pilaf, the recipe for which is described below, is also called pilaf with tomatoes and pilaf without meat. Ingredients:
- 850 ml of water (boiling water)
- 2 tbsp. rice
- 2 pcs. carrots
- 2 pcs. tomato
- 1 PC. onions
- 1 PC. sweet pepper
- 1-2 cloves of garlic
- fresh greens
- vegetable oil
- salt - to taste
Method of preparation:To cook vegetable pilaf according to this recipe, you will need a saucepan with a thick bottom. Sort out the rice, rinse, put on moderate heat, add salt and stir constantly until the moisture has completely evaporated. By the way, the rice should increase in volume. After that, pour in boiling water and cook on low heat under a closed lid until the rice is fully cooked. Stirring is not necessary. While the rice is cooking, wash the vegetables, chop and fry in vegetable oil. Add the frying to the boiled rice, stir and leave everything to simmer under the lid for about five minutes. Add chopped fresh herbs and crushed garlic to the finished vegetable pilaf and let it brew. Enjoy!
Pilaf with pineapple
Such dishes as pilaf with pineapple or pomegranate will add variety to everyday cuisine. Ingredients:
- 400 g chicken fillet
- 400 grams of rice
- 100 g of pineapple canned (slices)
- 1 PC. onions
- 1 PC. carrots
- 1 PC. Bulgarian pepper
- 1 PC. zucchini
- vegetable oil
- 1/4 tsp turmeric
- black ground pepper, salt - to taste
Method of preparation:Sort the rice, rinse and boil in salted water. Throw the cooked rice in a colander to drain the water. Leave to cool. Meanwhile, wash and peel the vegetables. Grate the carrots, cut the onion, pepper and zucchini into cubes. Lightly fry the chopped vegetables in vegetable oil. Drain the liquid from the canned pineapples. Add the pineapple pieces to the frying pan with the vegetables, stir and simmer over moderate heat for 3-5 minutes. Wash the chicken fillet, dry it with a paper towel, cut it into small pieces, sprinkle with turmeric, pepper and salt. Fry the fillet pieces in vegetable oil. Then grease the baking dish with vegetable oil, put the products in it in the following order: boiled rice, stewed vegetables, chicken fillet pieces. Cover the dish with a lid. Bake in the oven, preheated to 180°C, for thirty minutes. Before serving, carefully stir the finished pilaf with pineapples. By the way, if you cook this recipe without pineapples, you will get no less delicious pilaf with vegetables and chicken. Enjoy your meal!
Pilaf with pomegranate
Ingredients:
- 1 liter of water
- 450 g mutton
- 2 tbsp. rice
- 1 PC. grenade
- 1 PC. onions
- fresh greens
- vegetable oil
- salt - to taste
Method of preparation:Cut the meat into small pieces and fry in vegetable oil. Peel the onion, chop finely and add to the meat. Fry for another 7-10 minutes. Squeeze the juice from the pomegranate, pour it over the meat, add salt and simmer until done. Boil the rice separately in salted water until done. Before serving the pilaf, put the rice in a mound on a plate and put the meat on top. Garnish with herbs. The pilaf with pomegranate is ready! Start your meal!
Sweet pilaf
No Eastern table can be imagined withoutsweet pilaf. There are many recipes written on how to cook sweet pilaf without meat. The most common option is pilaf with raisins and dried apricots. Ingredients:
- 400 grams of long grain rice
- 100 g raisins
- 100 g dried apricots
- 100 g of butter
- 2 tbsp. spoons of sugar
- 1 teaspoon of salt
- vanillin
Method of preparation:Cooking pilaf without onions, or sweet pilaf, is as easy as pie! To do this, sort out the rice, rinse it and soak it in warm water for about thirty minutes. Soak the raisins and dried apricots too. Prepare the dried fruits. To do this, heat a frying pan, grease it with butter and lightly fry the soaked raisins and dried apricots over moderate heat. Boil the rice in salted water, observing the proportion of 2:1, that is, two parts water to one part rice. What is noteworthy, the water should also be sweetened and vanilla should be added. It is best to add sugar at the end of cooking - to avoid burning. Cook, stirring constantly. When the rice is half cooked, add the fried dried fruits. Simmer over low heat until the rice is fully cooked. Sweet pilaf can be served both hot and cold. You can serve it as a dessert if you pour milk yogurt over it and add chopped fresh fruit. You can also come up with your own version of the dish!
Pilaf with cabbage and tomato paste
Ingredients:
- 600 g of pork
- 1/3 cabbage head
- 1 tbsp. rice
- 2/3 tbsp. water
- 1 PC. carrots
- 1 PC. onions
- 1 tbsp. ketchup
- 2 tbsp. spoons of tomato paste
- fresh greens
- ground black pepper, salt, bay leaves
Method of preparation:Sort the rice, rinse and soak in water. Peel the vegetables. Chop the cabbage, grate the carrots on a coarse grater, chop the onion finely. Cut the meat into small pieces. Heat the cauldron, pour in the vegetable oil, warm it up and add the meat, lightly fry. Add the onion, stir, fry again, then add the carrots, cover tightly with a lid and simmer over low heat for 10 minutes. Add the cabbage and continue simmering under the lid over low heat for another 15-20 minutes. Add spices, ketchup and tomato paste to the pilaf with cabbage, simmer over low heat for another 10 minutes. Put rice in an even layer on the stewed meat with vegetables. Pour in water two fingers above the rice level, add salt, add bay leaf. Bring the pilaf with tomato paste to a boil over moderate heat, then cook until the liquid has completely evaporated over low heat. Turn off the heat, leave for 15 minutes under a closed lid. The pilaf with cabbage and tomato paste is ready. Serve hot, garnished with chopped greens. We are sure that all eaters will really like this version of pilaf!
Pilaf from the goose
Ingredients:
- 1 kg of goose meat (turkey, duck)
- 250 grams of rice
- 2-3 pcs. carrots
- 2-3 pcs. onions
- fresh greens
- vegetable oil
- spices, pepper, salt - to taste
Method of preparation:Peel the vegetables, finely chop the onion, grate the carrot. Cut the goose or other poultry into small pieces. Sort the rice, rinse and soak in warm water. Fry the onion, carrot and poultry in heated oil, add spices and salt. Pour in the rice, distribute it evenly, carefully pour in water 2-3 centimeters above the rice level. Cook over high heat until the rice absorbs the water, then reduce the heat, cover the goose or turkey pilaf with a lid and simmer until done. Garnish the goose pilaf with chopped fresh herbs. Serve hot. Enjoy!
Pilaf with liver
Ingredients:
- 750 ml of meat broth
- 150 ml of white wine
- 300 grams of lamb liver
- 2 tbsp. rice
- 2 tomatoes
- 1 PC. onions
- 3 tbsp. tablespoons butter
- 2-3 cloves of garlic
- 1-2 pcs. bay leaves
- fresh greens
- vegetable oil
- pepper black ground, salt - to taste
Method of preparation:Sort the rice, rinse and boil until done in meat broth. Scald the liver with boiling water, remove the film and cut into cubes, fry in vegetable oil. Peel the onion, chop finely, sauté in oil. Pour wine into the onion, add chopped tomatoes, chopped garlic, bay leaf, fried liver, bring to a boil. Put the pilaf on plates: rice, fried liver and vegetables on top, pour sauce. Before serving, garnish the pilaf with liver with fresh herbs. You can call everyone to the table!
Pilaf with chicken hearts
Ingredients:
- 1 kg of chicken hearts
- 1 liter of chicken broth
- 2 tbsp. rice
- 4 things. carrots
- 4 things. onions
- 150 ml of vegetable oil
- 2-3 cloves of garlic
- fresh greens
- barberry
- seasonings for pilaf, pepper, salt - to taste
Method of preparation: Wash chicken hearts.Peel the vegetables. Chop the onion, cut the carrots into strips. It is better to cook the pilaf in a cauldron. First, heat the vegetable oil, put the vegetables and fry until golden brown. Add the hearts, stir, pepper, and salt. Simmer for 5-7 minutes. During this time, sort out and rinse the rice. Put the rice in an even layer in the cauldron and, without stirring, pour hot chicken broth over everything, add seasonings and barberry. Leave under the lid for 5 minutes. When the broth is absorbed into the rice, add the garlic cloves and cook until done. Put the finished pilaf with chicken hearts on plates and sprinkle with fresh herbs. It looks very appetizing!
Pilaf with squid
Ingredients:
- 400 g squid
- 250 ml of water
- 150 grams of rice
- 1 PC. onions
- 1 PC. carrots
- 7 pcs. berries of Physalis
- 1 tbsp. vegetable oil spoon
- fresh greens
- pepper black ground, salt - to taste
Method of preparation:Clean the squid and cut into pieces. Chop the onion and carrot into strips and fry in oil. Sort out the rice, rinse and boil until half-cooked, then drain the water. Put the rice in a baking dish, add the squid, vegetables, pepper, salt, pour in the water, stir and simmer in the oven until the rice is done. Use physalis berries and chopped fresh herbs to decorate the pilaf with squid. It will turn out very exotic!
Pilaf with sausage
Ingredients:
- 750 ml of water
- 100 g smoked sausage
- 100 g cooked sausage
- 100 g of bacon
- 1 tbsp. rice of long grain
- 2 pcs. onions
- 2 pcs. carrots
- 4 cloves of garlic
- 3 tbsp. tablespoons olive oil
- Spices, salt - to taste
Method of preparation:To prepare this pilaf, you will need several types of sausage: semi-smoked, boiled, bacon. Peel the vegetables, chop the onion, grate the carrots on a coarse grater. Heat oil in a saucepan with a thick bottom, put the onion in it, simmer for 3 minutes. Add carrots, stir, simmer for another 5 minutes. Cut the sausage and bacon into cubes, put them in the pan with the vegetables, stir, simmer for another 5 minutes. Pour water into the pan, bring to a boil, salt, add spices to taste. Peel the garlic cloves, put them in the pan, distributing them evenly. Sort out the rice and rinse under cold water, put it in the pan on the sausage and vegetables, distributing it evenly over the surface, but do not stir! Cover with a lid, cook the pilaf for about 30 minutes until the water has completely evaporated. Stir the finished pilaf with sausage, serve hot. Get ready to serve more!
Pilaf with eggs
Ingredients:
- 400 grams of meat (any to taste)
- 6 tbsp. water
- 3 tbsp. rice
- 6 pcs. eggs
- 3-4 pcs. carrots
- 3-4 pcs. onions
- 2 heads of garlic
- 5-7 tbsp. spoons of melted butter or fat
- 3 tbsp. spoons of flour
- fresh greens
- spices for pilaf, pepper red ground, salt, pepper - to taste
Method of preparation:To prepare pilaf with eggs, first of all, you need to grind the meat into mince together with a peeled head of garlic. Pepper, salt, beat in one raw egg, mix. Boil 5 eggs, peel, cut each egg in half. Form patties from the mince, put half a boiled egg in the center of each, make a cutlet. Heat oil or fat in a frying pan, roll each cutlet in flour and fry until half cooked. Peel the vegetables, finely chop the onion, grate the carrots. Fry the onion and carrots in a roasting pan until golden brown, pour in a small amount of water and bring to a boil. Place the cutlets with eggs in the roasting pan, put the peeled head of garlic in the middle. Sort the rice, rinse and distribute evenly on top of the cutlets in a roasting pan, pour water over everything, pepper, salt, add spices. You can cook on low heat or in the oven. As a rule, the cooking time is 40-50 minutes. After the pilaf with egg is cooked, leave it to stand under the lid for about 30 minutes. Serve with fresh herbs. This pilaf can also be cooked without onions. With or without onions, the pilaf will be eaten without a trace, it is so delicious! We recommend reading:
