- 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 curative andrecommended by healers with general malaise, exhaustion of the body, anemia, after a long-term fast, severe disease, tuberculosis, etc. In addition, pilaf is highly digestible. How correctly to cook pilaf? There is not one plov recipe - every nationality has its own, for example, there are pilafs like Uzbek, and Tajik, Tatar, Armenian, Greek and even Japanese. Different recipes describe how to cook pilaf from various types of meat, steamed, in the oven or with the replacement of carrots, for example, on turnips, beets or radishes.
Uzbek pilaf
Recipes pilaf with chicken set. It can be cooked with changes, for example, an unusual taste will have a pilaf with chicken and vegetables, with chicken hearts or pilaf with prunes. Pilaf, the recipe of which is described below, can be considered the most common, and it should be noted 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
Cooking method: In order to properly cook pilaf, you need a large capacity: suitable as a pan, and a cauldron or brazier. Next, you should clean all the products, cut the onions into half rings, cut the carrots into thin straws or rub on a large grater. Chicken fillet cut into small cubes. Prune in water for 15-20 minutes. Prepare dirvak - a special sauce for pilau. To do this, chicken fillet, onions and carrots fry separately from each other in vegetable oil. Fillets to fry to taste, with a crust or without, on a large or moderate fire, respectively. Put the meat on the bottom of the pan (cauldron). Fry the onion until golden brown, put on meat. Do not mix! Then fry the carrots to a uniform orange shade, put on the onion. After that, the zirvak in a saucepan pour boiling water so that the water slightly covers the carrot layer, simmer on low heat for 15-20 minutes until the meat is ready. At the end of quenching add spices and salt to taste. By the way, it is considered that the longer the zirvak is extinguished on a low heat, the better the taste of pilau. Rinse the rice several times, gently fall asleep in the pan over the zirvak. Lightly crush rice with a spoon. After this, carefully insert the boiling water so that the water covers the rice by about 1.5-2 centimeters. When the water is flooded, add fire. Cook Uzbek pilaf with chicken without lid on moderate heat until water is completely absorbed by rice. After this, reduce the fire, put in the pilaf peeled cloves of garlic (whole) and prunes. Then the saucepan (cauldron) is tightly closed with a lid. Make the smallest fire, withstand the pilaf with prunes under the lid for 10-15 minutes. After this, turn off the fire and do not open the lid for another 10 minutes. Serve pilaf in many ways. For a family holiday, it is enough to recline the cooked pilaf for a large dish without mixing it. Thus, rice will be below, and vegetables and chicken - from above. With an everyday meal, mix Uzbek Uzbek pilaf in a saucepan (cauldron) and immediately put it in portions into plates. Serve pilaf with chicken and prunes on the table hot. Bon Appetit! The dish has a low calorie content, so even those who are dieting can safely consume it, of course, in moderation (chicken meat is generally recommended for all kinds of diets). So it's worth taking this recipe for a note!
Tajik pilaf
Lamb is used in classical Tajikpilava. You can use this recipe to cook plov from duck, goose, turkey or other game. The components of pilaf also depend on the purpose of the dish: whether Tajik pilaf cooks on weekdays or a holiday, in summer or in winter, for a wedding or a wake. Ingredients:
- 1 kg of mutton
- 500 g of rice
- 5 pieces. carrots
- 2 pcs. onions
- 1 pot of Tajik peas nuhat
- vegetable oil
- salt
Cooking method: To cook pilaf from lamb, you must first rinse and clean all products. Meat cut into pieces, onions - semirings, carrots - straws. Fry mutton in a brazier, remove. In the same hot oil, lightly fry the carrots, add the onions, continue frying until golden, add the Tajik peas, mix everything and add the fried meat. Pour boiling water and simmer on low heat until the meat is soft. Then add the rice and water so that it covers the rice by 2 centimeters from the top. Cook the pilaf on a small fire under the lid for 15 minutes so that rice absorbs water. Open the lid and allow the remaining water to boil. Pilaf from lamb is ready. As you can see, the recipe is quite simple. Call everyone to the table! 
Armenian pilaf
Armenian pilaf differs from Uzbek in that meat or gravy are fed to rice separately. According to this recipe you can cook pilaf from 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
Cooking method: Before preparing the Armenian pilaf, wash the rice and soak it in slightly salted water for 2-3 hours. Bring salted water in a saucepan to a boil, fill it with soaked rice and cook until half cooked. Rice tossed on a sieve, poured with warm water, letting water drain. While the rice is boiled, cook the dough. For this, mix one raw egg with sour cream and gradually add flour until a steep dough is obtained. Dough rolled and cut into small cubes. Prepare copper cauldron, in extreme cases, aluminum. At the bottom put the cubes of dough, pour a little melted butter, put rice on top and pour the remaining oil. Cover the lid in a towel and cover tightly with cauldron. The towel is necessary to absorb the condensate that forms. Leave on low heat for 40-45 minutes. When the pilaf is ready, add the saffron, lay it on a plate for pilaf and spread the golden cubes of dough on top of the surface. Separately cook meat and gravy. Beef cut into small pieces, pour water and stew until cooked. Cut the onions into half rings and fry in melted butter. Chestnuts cut and cook until soft, then cool and peel. Add the roasted onions, chestnuts and pomegranate seeds to the stew. Continue to simmer for 10-12 minutes. Serve on a separate dish. Dried apricots, raisins and white plums, cleaned and rinsed in hot water. Put them in a saucepan, add 100 g melted butter, sugar to taste, pour a small amount of water. Stew until done. Serve on a separate dish. Serve pilaf, beef stew and gravy from fruit on separate plates. Wish consumers a pleasant appetite!
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
Cooking method: There are many recipes for how to cook pilaf with chestnuts, but the best is the pilaf of Azerbaijani cuisine. To do this, you need to clean the rice and rinse it thoroughly. Boil 1.5 liters of water, add salt, pour rice and cook for about 7 minutes, stirring and removing the foam, until half-ready. Then pour the rice into a colander, rinse under cold water. At this time, prepare the dough. Flour sift through a sieve, add an egg, 1 tablespoon of water, 25 g of melted butter, salt. Knead the elastic dough. For cooking pilaf with chestnuts it is best to use cauldron or a wide thick-walled pan. The board (table) is sprinkled with flour, rolled dough into a thin layer, lay out the bottom and walls of the cauldron. Melt 150 g of butter. Put 3/4 of the whole boiled rice into the dough, smooth the surface, pour half the melted butter. Then pour the rest of the rice and pour the second half of the oil. Kazan close the lid, cook over low heat for 30 minutes. Ready rice put in a warm place. On each chestnut, make a cruciform cut from the top, boil in boiling water for five minutes, then discard it in a colander and peel it under cold water. Boil fresh water and boil the chestnuts in it on low heat for 7 minutes. Vegetables cleaned. Onion cut into half rings, pumpkin - cubes the size of a chestnut. Squeeze juice out of pomegranates. Wash lamb, cut into slices. Melt 2 tablespoons in a frying pan. spoons of butter, put the meat and fry over high heat for about five minutes. Then take the meat in a separate pan with a thick bottom, add the onion, pour the pomegranate juice. Pour 150 ml of boiling water, cover and cook over low heat for 30 minutes. Melt in a frying pan 2 tbsp. spoon the butter, 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. A pinch of saffron to dissolve in 1 tablespoon of boiled water, add 1 tablespoon of butter. Rice to lay out of the cauldron, removing the dough, divided into two parts. In one half of rice pour saffron, mix. Before serving pilaf with chestnuts lay on a large dish as follows: a strip of white rice, next - saffron rice, side - lamb with vegetables. Bon Appetit! 
Tatar pilaf
Tatar pilaf is also called as pilaf with barberry or pilaf with zira. When choosing meat for pilaf, preference is given to lamb, but you can 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
Cooking method: To cook a real pilaf of Tatar cuisine, you will need several condiments such as zira, turmeric, dogwood. To do this, you need to wash the rice, cut the onions with rings, and the carrots with straw. Cut the meat in large enough pieces (along the ribs). In the cauldron pour the olive oil to 1.5-2 centimeters, warm, then put onions, fry, take off on a plate. In the remaining oil in the kettle, fry the carrots. Also take out on a plate. The last stage is roasting meat on the same oil. Add salt to the meat, add the zir, lightly pour with water and simmer under the closed lid for 15 minutes. Then put a layer of roasted onion into the meat, put a layer of carrot on the onion, sprinkle with spices. Do not mix! Place the washed rice on top. Salt, pour out the remains of spices and stick cleaned garlic heads (you do not need to divide the denticles). Pour all the water on a 1.5-2 centimeter above the rice. Leave the pilaf under the lid on low heat for 20-25 minutes. Collect a hump from the Tatar pilaf. Remove fire, leave the pilaf with ribs to reach the heat of the cooling cast iron for 15 minutes. 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
Cooking method: Munch the mutton finely (to the state of minced meat). Rice to sort, rinse and soak in water for four hours. Then boil the rice in salted water for fifteen minutes, recline into a colander. Lentils washed, cooked in salted water until softened. Peel onion, cut into thin rings, fry in vegetable oil until golden. Add meat, pepper, salt and fry for 10 minutes. Pour the meat with onions with 250 ml of hot water and simmer over moderate heat until the water evaporates. Dates and raisins to wash. Put the butter in the cauldron and warm it. Fill half of boiled rice, then meat, lentils, dates, raisins, and on top - the second half of rice. Saffron dissolve in 150 milliliters of hot water and pour the pilaf in a cauldron, cover and cook over low heat for about 20-25 minutes. Ready pilaf with lentils and gently mix and serve. Bon Appetit!
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
Cooking method: Beef be washed, cut into small cubes, lightly fried in olive oil. Onion and champignons finely chopped, grate carrot, pepper cut into strips. Then shift the meat to one half of the frying pan, and the second to pour out the chopped vegetables and mushrooms. Stir all and simmer under the lid on moderate heat for about five minutes. At this time, cook the rice in the pan until half cooked. Eggs beat up, add to the frying pan to meat and vegetables, cover with rice, pour with soy sauce and put the finely chopped garlic. Cover with a lid and simmer until tender. Serve the dish with Japanese pilaf hot, sprinkle with fresh herbs for decoration. We are sure you will like this recipe!
Greek pilaf
Pilaf with seafood will taste gourmets,for example, fish pilaf, pilaf with squid, pilaf from mussels, with shrimps and other seafood. The most popular plov recipe with seafood is a pilaf with shrimps, the recipe of which you are now reading. He refers to the 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
Cooking method: For plov with prawns it is necessary to prepare in advance a broth, preferably, meat. Bring it to a boil. Vegetables cleaned. Onions, peppers and garlic finely chopped, grate the carrots on a large grater. In a large saucepan, heat olive oil and butter, put onions, carrots, peppers and garlic. Stew on low heat for 3-5 minutes. Cover the rice, mix it so that it is soaked with oil. Pour broth, add saffron. After the broth boils, put the bay leaf, peeled shrimp, pepper and salt. Stew the pilaf under the lid on a low heat for 10-12 minutes, then remove and let stand for five minutes. Remove the lid, cover with a towel and let stand for another five to seven minutes. Wash greens, dry, finely chop and sprinkle pilaf with shrimps before serving. Done, invite 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
Cooking method: Peel onions and carrots, cut into cubes, fry in a heated frying pan in vegetable oil. Add the peeled mussels. Fry, stirring, on moderate heat for 5-7 minutes. Pour the washed rice into the pan, smooth and lightly fry for about a minute. Pour the water into the pan, put the spices, add salt, close the lid tightly. Bring the pilaf on low heat to a boil, simmer until rice is ready for about 15-20 minutes. Pilaf with mussels is ready! Bon Appetit! 
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
Cooking method: To cook this pilaf, you need fresh fish, better from the family of carp, for example, kutum. Cut fish, gut, rinse in water, cut into pieces, salt, pepper and fry in a frying pan in warmed vegetable oil. Finely chop the onion, passer. In the fish, add the browned onions, washed grapes of sultana and barberry, saffron and let it sit on low heat until it is ready. Boil rice in the usual way. In the middle of the pilaf place fried with fruit kutum, close the lid and leave the pilaf with the fish to stand for 5-10 minutes. When serving on a table on a plate lay a plov a slide, put fish with fruit on top, pour with melted butter. Very tasty and not less useful pilaf will please everyone!
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
Cooking method: Prepare the basis of pilaf with mushrooms and meat. To do this, cut the pork into cubes, chop the onions, fry everything in vegetable oil. Cabbage finely chopped, chopped pepper and cut into rings. Plov requires fresh mushrooms, for example, champignons. They must be thoroughly cleaned, washed and cut in half. To the meat add the chopped vegetables, pepper, salt, lightly fry, stirring constantly. Then pour the meat broth and simmer for about thirty minutes, without covering the lid. Separately boil the rice to half-cooked, recline on a sieve, rinse, drain excess water. Add rice to meat and vegetables, simmer the pilaf with mushrooms on low heat until the broth is completely evaporated and the rice is ready. Serve pilaf with mushrooms and hot meat with spices and sauces. Bon Appetit!
Pilaf baked in a pumpkin
There is nothing easier than to prepare a "lazy" pilafin an oven or a double boiler. For baking in the oven, a plov recipe with pumpkin is suitable. The dish with such a "lazy" plov looks original and has a gentle, 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
Cooking method: For this pilaf you need a medium-sized pumpkin. First of all, the pumpkin needs to be washed, cut from the top of the cap to remove seeds and fibers, rub inside the salt. Cut out the cap does not throw out! Meat cut into cubes, fry in vegetable oil until light blush, add finely chopped onions and grated carrots. All fry lightly, pepper and salt. Rice boil in salted water until half cooked. At the bottom of the pumpkin lay the beef fried with vegetables. On top, gently lay the rice, smoothen and put the butter, inside the rice, press the cloves of garlic. Sprinkle with saffron or other spices to pilau to taste. Cover with a lid of pumpkin and bake pilaf in an oven, heated to 195 ° C, about 60 minutes. Ready-made pilaf with pumpkin looks very festive and bright. You can surprise your household!
Pilaf in a double steamer
For people on diet,a pilaf cooked in a double boiler is perfect. You can use this recipe for both meat pilaf and plov 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
Cooking method: For pilaf, rabbit meat is needed and finely chopped onions, carrots are grated on a large grater, all fry for five to seven minutes in a small amount of butter. Rinse rice, pour into a container in a double boiler, add roasted meat and pour water, sprinkle with turmeric, spices for pilaf, salt. Pilaf in a double boiler cook for 55-60 minutes under a closed lid. Finished pilaf of rabbit sprinkled with finely chopped greens. Bon Appetit! 
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
Cooking method: To cook pilaf in a sleeve, it is best to choose recipes with poultry meat, for example, pilaf from a duck or pilaf from a turkey or goose. Cut the meat into pieces, fry until blush. Finely chop the onions, grate the carrots on a large grater, add the vegetables to the meat and fry until half cooked. Rinse rice, add to meat with onions and carrots. All salt, sprinkle with spices. On the one hand, the sleeve for baking is covered with wire. Lay the prepared mass for plov in the sleeve, level and gently fill with water. Close the sleeve with the pilaf on the second side, bake in the oven at 180-200 ° C for 30-40 minutes. You do not even have to call your household to the table: they will assemble themselves in the kitchen, unable to resist the aroma coming from the oven!
Pilaf Vegetable
Vegetable pilaf, the recipe of which is described below, is also called plov 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
Cooking method: To cook a vegetable pilaf according to this recipe, you need a saucepan with a thick bottom. Rice to sort, rinse, put on moderate fire, salt and constantly stir until the moisture evaporates completely. By the way, rice should increase in volume. After this, pour boiling water and cook over a small fire under a closed lid until the rice is ready. Stirring is not necessary. While the rice is boiled, wash vegetables, grind and fry in vegetable oil. Add the roast in the boiled rice, stir and leave everything to stew under the lid for about five minutes. In the finished vegetable pilaw add chopped fresh herbs and chopped garlic, let it brew. Bon Appetit!
Pilaf with pineapple
A variety in the daily kitchen will bring dishes such as pilaf with pineapple or pomegranate. 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
Cooking method: Rice to sort, rinse and boil in salted water. Ready rice to throw in a colander to water the glass. Leave to cool. At this time, vegetables are washed and cleaned. Carrots grate, onions, peppers and zucchini - cut into cubes. Shredded vegetables lightly fry in vegetable oil. Drain the liquid from canned pineapple. In the frying pan to the vegetables add the pieces of pineapple, stir and simmer for 3-5 minutes. Chicken fillet washed, dried with a paper towel, cut into small pieces, sprinkled with turmeric, pepper and salt. Fry the pieces in vegetable oil. After that, grease the baking dish with vegetable oil, put the products into it in the following order: boiled rice, stewed vegetables, chicken fillet pieces. Cover the form. Bake in an oven heated to 180 ° C for thirty minutes. Before serving, cook the ready pilaf with pineapple gently. By the way, if this recipe is cooked without pineapples, then you will get no less delicious pilaf with vegetables and chicken. Bon Appetit!
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
Cooking method: Cut the meat into small pieces, fry in vegetable oil. Peel onion, finely chop and add to meat. Fry for another 7-10 minutes. From the pomegranate squeeze the juice, pour the meat, add salt and cook until ready. Separately boil the rice in salted water until cooked. Before serving pilaf on the table, put the rice on the dish in a dish, put the meat on top. Garnish with greenery. Pilaf with a pomegranate is ready! Start the meal!
Sweet pilaf
No table in the East can be imagined withoutsweet pilaf. How to prepare a sweet pilaf without meat, written a lot of recipes. 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
Cooking method: Prepare pilaf without onions, or sweet pilaf, is simple! To do this, rice to sort, rinse and soak in warm water for about thirty minutes. Raisins and dried apricots, too, soak. Prepare dried fruits. To do this, heat the frying pan, grease it with butter and lightly fry raisin raisins and dried apricots on a moderate fire. Boil the rice in salted water, observing a 2: 1 ratio, that is, two parts of water to one part of the rice. What is noteworthy, water should also be added and add vanillin. It is best to put sugar at the end of cooking - to avoid burning. Cook, stirring constantly. When the semi-preparedness of rice is reached, add the fried dried fruits. Tomato on low heat until rice is ready. Sweet pilaf can be served on the table both hot and cold. You can serve as a dessert if you pour milk yogurt, and also add chopped fresh fruit. You can 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
Cooking method: Rice to sort, rinse and soak in water. Vegetables cleaned. Cut cabbage, grate carrots on a large grater, chop the onions finely. Cut the meat into small pieces. Kazan to heat, pour in vegetable oil, warm and put meat, lightly fry. Add the onions, stir, fry again, then add the carrots, close the lid tightly and simmer for 10 minutes. Add cabbage and continue to simmer under the lid on low heat for another 15-20 minutes. In pilaf with cabbage put the spices, ketchup and tomato paste, simmer on low heat for another 10 minutes. For stew with vegetables lay a flat layer of rice. Pour water two fingers above the level of rice, salt, put a bay leaf. On moderate fire pilaf with tomato paste bring to a boil, then cook until the liquid boils completely over low heat. Fire switch off, leave for 15 minutes under the closed lid. Pilaf with cabbage and tomato paste is ready. Serve hot on the table, decorated with chopped greens. We are sure that all the eaters will really like this version of pilau!
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
Cooking method: Vegetables peeled, chop the onions finely, grate the carrots. Meat of a goose or other bird cut into small pieces. Rice to sort, rinse and soak in warm water. In the heated oil fry onions, carrots and poultry meat, add spices, salt. Pour rice, distribute it evenly, carefully pour water 2-3 cm above the rice level. Cook over large heat until water is absorbed into the rice, then reduce the heat, cover the pilaf with a goose or turkey lid and cook until ready. Pilaf from the goose is decorated with chopped fresh herbs. Serve hot on the table. Bon Appetit!
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
Cooking method: Rice to sort, rinse and boil until cooked in meat broth. Liver scalded with boiling water, remove the film and cut into cubes, fry in vegetable oil. Peel onion, finely chop, saute on oil. In the onion pour the wine, add crushed tomatoes, chopped garlic, bay leaf, fried liver, bring to a boil. Put the pilaf on the plates: rice, on top of the liver and vegetable fry, pour on the sauce. Before serving on a table, pilaf with a liver should be decorated with fresh herbs. You can invite 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
Preparation: Chicken hearts rinse. Vegetables cleaned. Chop the onions, cut the carrots into strips. It is better to cook pilaf in a cauldron. To start warming the vegetable oil, put the vegetables and fry until golden brown. Add hearts, mix, pepper, salt. Stew for 5-7 minutes. At this time, pick and rinse the rice. Put the rice in a smooth layer in the cauldron and, without stirring, pour everything with hot chicken broth, add seasoning, barberry. Leave it under the lid for 5 minutes. When the broth soaks into the rice, put the cloves of garlic, bring it to the ready. Finished pilaf with chicken hearts put on plates, 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
Cooking method: Squid clean, cut into slices. Onions and carrots crumble with straws, fry in oil. Rice to sort, rinse and boil until half cooked, then drain the water. In the baking dish put the rice, add squid, vegetables, pepper, salt, pour in water, mix and cook in the oven until the rice is ready. To decorate pilaf with squid, use the physalis and chopped fresh herbs. It will be 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
Cooking method: To cook this pilaf, you need several varieties of sausage: smoked, boiled, bacon. Vegetables peeled, chopped onion, carrots rubbed on a large grater. In a saucepan with a thick bottom, heat oil, put onions in it, simmer for 3 minutes. Add the carrots, stir, simmer for another 5 minutes. Sausage and bacon cut into cubes, put to vegetables in a saucepan, stir, simmer for another 5 minutes. In the pot, pour the water, bring to a boil, add salt, add spices to taste. Peel the cloves of garlic, put them in a saucepan, spread evenly. Rice to sort out and rinse under cold water, put in a saucepan and vegetables, evenly distributed over the surface, but do not interfere! Cover with a lid, cook the pilaf for about 30 minutes until the water is completely evaporated. Finished pilaf with sausage mix, serve hot. Prepare to impose an additive!
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
Cooking method: To cook pilaf with eggs, first of all you need to twist the meat into minced meat along with the peeled garlic head. Pepper, salt, drive one raw egg, mix. Boil 5 pieces of eggs, peel off the shell, cut each egg in half. Pour out tortillas of tortillas, put half of the boiled egg in the center of each of them, make a cutlet. In a frying pan, heat oil or fat, roll each cutlet in flour and fry until half cooked. Vegetables peeled, chop the onions finely, grate the carrots. In the brazier fry the onions and carrots until golden brown, pour a small amount of water and bring to a boil. Put the patties in the brazier with eggs, put the peeled garlic head in the middle. Rice to sort, rinse and evenly distribute cutlets in the brazier from above, pour everything over with water, 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 to stand under the lid for 30 minutes. Serve on a table with fresh herbs. Also, this pilaf can be cooked and without onions. And with a bow, and without it, pilaf will be eaten without a trace, so it tastes good! We advise you to read:
