How to properly cook delicious pilaf. Delicious pilaf. How to cook delicious pilaf in a slow cooker

Pilaf has been the most popular dish in the East for a long time. Mentions of it are found even in ancient chronicles. However, in our everyday life, pilaf is often prepared by housewives. To prepare a delicious dish, you need to know all the subtleties. In our article we want to talk about how to make delicious pilaf.

A little history...

Back in the 16th century, French cooks thought about how to make pilaf, based on the descriptions of travelers who returned from Arab countries. But all attempts to prepare a tasty dish were unsuccessful, because for some reason instead of crumbly pilaf it turned out to be a sticky porridge. Only in the 19th century did European chefs receive the correct recipe for the dish. A lot of time has passed, and now in each country pilaf is prepared with its own characteristics.

Over the centuries, many recipes have appeared, each of which gives recommendations on how to make delicious pilaf. Any outstanding chef has his own cooking secrets that are known only to him. However, there are general cooking rules that must be followed to obtain a good result. We may not be able to create a real oriental masterpiece, but we will get closer to the ideal.

What do you need to know about cooking?

How to make pilaf correctly? Asian chefs claim that real pilaf should be cooked only in a cast iron cauldron and over an open fire. In addition, the dish requires fat tail fat and lamb. And only a man should cook pilaf. But this does not mean at all that you cannot prepare a delicious dish at home. Modern recipes are so numerous and varied that you can create your own culinary masterpiece.

Which products to choose?

When talking about how to make pilaf at home, you need to decide what products to take. The classic dish is made from lamb. It's best to go for ribs, brisket or tail. In Asia and the East, poultry and beef are also used. Of course, for a delicious dish you need to use only fresh ingredients. Frozen meat does not produce flavorful food. In order for the meat to be juicy, it must be chopped coarsely.

Very often housewives wonder how to make pilaf crumbly. To do this, you should take only long-grain varieties that contain a small amount of starch. For example, Tajik and Uzbek varieties are suitable - oshpar, alanga, devzira, kenja. Italian, Arabic and Mexican rice, which is used for paella, is also suitable. Durum rice varieties have a special density, so they do not become soft during heat treatment, absorb moisture well and remain crumbly. But Vietnamese, Indian and Thai varieties are not very good for pilaf. But, if you don’t have any other cereal, you can soak it for several hours and rinse it with water. This must be done in order to remove excess gluten. Some recipes even recommend using pearl barley, wheat and other grains.

A classic Uzbek dish is prepared with animal fat. But our housewives prefer to cook pilaf based on vegetable oil. It is better to take unrefined varieties, since refined oil can kill the smell of the dish.

Additional components

How to make pilaf delicious and aromatic? To do this you need to use spices. The basic composition is barberry, cumin and hot pepper. But this does not mean that other spices cannot be used.

Cumin gives the dish an oriental aroma, and dried barberries add nutty notes. Suneli hops, coriander, thyme, saffron, and garlic can be used as additional components.

In the Caucasus and India, pilaf is made without carrots. But in Asia it is the main ingredient. Moreover, it is recommended to cut the vegetable very coarsely. The onion is cut into rings; it is recommended to add the whole head of garlic. In addition, some recipes use dried apricots, figs, apricots, raisins and prunes. Fruits perfectly complement the taste of pilaf. They are placed after frying vegetables and meat.

The right dish must be cooked in an aluminum or cast iron cauldron. How to make pilaf without such utensils? Unfortunately, modern dishes are not very suitable for such a dish. Therefore, it is still worth using a cauldron in which the food is heated evenly.

In the East, zirvak is used to prepare pilaf, which is a mixture of fried vegetables and meat in oil combined with broth and spices. Cooking zirvak is a real art, since it determines what the dish will be like.

How to prepare zirvak?

In order to prepare zirvak, you need to put carrots, onions and meat in a cauldron, and then fry the ingredients until golden brown. In addition, you can add spices and dried fruits. Then pour the broth into the bowl and simmer the food over low heat. Shortly before the ingredients are ready, add salt and a head of garlic, as well as rice. Mix all the ingredients and add broth so that it covers the food. Reduce the dish over low heat.

You can serve fresh vegetables and salads with pilaf, which refresh the taste of pilaf with fatty meat.

Flavorful pork dish

How to make pork pilaf? Of course, this is not exactly the right meat for the dish, but it is more familiar to us.

Ingredients:

1. Pork - 830 g.
2. Carrots - 0.3 kg.
3. Rice - 700 g.
4. A couple of bulbs.
5. Salt.
6. Seasonings - dried tomatoes, paprika, turmeric, barberry, cumin.

Practical part

How to make pork pilaf? The dish is prepared quite simply. First you need to prepare the rice. It must be washed several times, and then filled with water and left for a while. The meat must be cut into large pieces. Pour oil into the cauldron and lower a piece of onion into it; as soon as it turns golden, this means that the fat has warmed up and it’s time to add meat. While the pork is frying, the remaining onions and carrots can be chopped. While we are working on vegetables, we need to periodically stir the meat.

Next, add the onion to the cauldron and fry until it acquires a slightly golden hue. After this you can add carrots. We continue to fry all the ingredients and add spices. Pour in broth or water until the liquid covers the vegetables.

Add salt, keeping in mind that we will also be adding rice. In fact, our zirvak is almost ready. Now cover the cauldron, reduce the heat and cook for another twenty minutes. Rice is added only after the zirvak is ready; in addition, broth or water is added so that the liquid covers all the products. Cover the dish with a lid and cook the pilaf over low heat for about forty minutes. The cooking time is given very arbitrarily, since it depends on many factors, including the amount of liquid and food.

How to make chicken pilaf?

Chicken pilaf is very tasty. It is not as fatty as lamb and pork, so it is not as high in calories. How to make chicken pilaf? In general, the preparation is not too different from the classic version.

Grocery list:

1. A glass of rice.
2. A few carrots and the same number of onions.
3. Chicken wings - 6 pcs.
4. Head of garlic.
5. Vegetable oil.
6. Spices - saffron, hot pepper, paprika, cumin.
7. A teaspoon of barberry.

Pilaf can be prepared from any part of the chicken. As an option, you can use wings. Cut them into pieces and wash them thoroughly. Heat the oil in a deep cauldron, drop the chicken into it and fry over low heat until golden brown. The process will take approximately twenty minutes. After this, you can add spices and cook for another five minutes. Gradually add onions and carrots, continuing to fry. At the same time, all ingredients must be mixed so that they do not burn and are heated evenly.

Now it’s time to put in the head of garlic and barberry. After fifteen minutes, you can add rice, which must first be washed. Next, add broth or water. There should be twice as much liquid as rice. The contents of the cauldron should boil, after which we cover the container with a lid and reduce the heat. Cook the dish over low heat for twenty minutes. The lid can then be removed to allow the liquid to gradually evaporate. At the very end, mix the pilaf and turn off the heat. Cover the cauldron with a lid and let the dish brew for another ten minutes. The result is a crumbly and aromatic pilaf. Bon appetit!

Pilaf in a pan

How to make pilaf in a pan? We have already mentioned that to prepare a real tasty dish you need to have the right utensils - a cauldron. What to do if you want to make pilaf, but there is no suitable container? In this case, you will have to cook the dish in a very ordinary saucepan. Of course, the pilaf will not turn out the way they are used to seeing it in the East, but it will still be very tasty. Unfortunately, not every housewife has a cauldron in her arsenal, which means it is necessary to get out of the situation with the help of existing utensils.

How to make pilaf (recipes are given in the article)? To prepare, take the following set of products:

1. A kilogram of any meat. It can be lamb, chicken, pork or beef.
2. Approximately 430 g rice.
3. An invariable attribute is a whole head of garlic.
4. Salt with a suitable set of seasonings.
5. One of the main components is barberry. A pinch of berries is enough.
6. Onions and carrots - one each.
7. Vegetable oil.

So, having all the necessary products at hand, let's start cooking. First, cut the meat. As we already mentioned, you can use any available meat. As a rule, our housewives most often use chicken and pork in everyday life. Not everyone likes lamb. Especially if there are children in the family, then we are not talking about fatty meats at all. And not every kid will eat lamb. The meat must be cut into medium-sized pieces. While the pork is frying in a frying pan in vegetable oil, you can start chopping vegetables. Onions can be chopped into half rings and carrots into small cubes. When the meat in the frying pan releases juice, which will gradually fry, you can add the onion. At this stage, you can add salt and pepper to the food. Fry all the ingredients. Next we put them in the pan. Since we do without a cauldron, it is better to take thick-walled dishes so that the pilaf does not burn.

Now you need to prepare the rice. It must be soaked in advance and rinsed several times, draining the dirty water. This is done in order to get rid of excess gluten.

Place the washed rice in a pan on top of the meat and vegetables. Next, pour all the ingredients with broth. If this is not available, you can use plain water. The liquid in the dish should be two fingers above the level of the food. Next, prepare the dish with the lid closed. The required ingredients are a whole head of garlic, barberry and other spices. When the liquid has completely evaporated, you can turn off the heat and let the dish brew. When serving, you can decorate the pilaf with herbs, which harmonize perfectly with the dish.

Crumbly pilaf

The main question that invariably worries housewives is: “How to make pilaf crumbly?” Obtaining such an effect depends on many factors. We have already said that it is advisable to use a cauldron and the right varieties of rice for cooking. If you buy ordinary cereal, it will turn out to be simple rice porridge, not crumbly pilaf. However, you can give some tips on how to make pilaf crumbly:

1. Products must be added sequentially. First, fry the meat, and then gradually add onions and carrots.
2. In a cauldron, the products are poured with broth, but the components are not mixed. You just need to spread them out in an even layer. And stick a whole head of garlic on top.
3. Pilaf is prepared in a container with a closed lid. It is very important that the dish is not boiled in liquid, but steamed.
4. After the pilaf is ready, you turn off the heat. But then you need to give the pilaf the opportunity to brew under a closed lid.

Uzbek pilaf

How to make Uzbek pilaf? The basic recipe for real Uzbek pilaf involves the use of such products as: lamb, fat tail fat, carrots, cumin, garlic, barberry, devzir rice. However, in Tashkent, Fergana, Bukhara and other regions, the dish is prepared differently. Every place has its own peculiarities of preparing pilaf. Culinary traditions have evolved over centuries and are carefully preserved by local residents.

How to make homemade pilaf? To prepare it you will need:

1. A kilogram of fresh lamb.
2. Four onions and a kilogram of sweet carrots.
3. Vegetable oil.
4. 420 g long grain rice.
5. Coriander - at least a teaspoon.
6. A tablespoon of cumin and dried barberry.
7. Red dried pepper.
8. A couple of heads of garlic.
9. Salt.

You can start cooking by preparing the rice, which needs to be soaked and washed several times. Peel the head of garlic and leave it whole, chop the onion into half rings, and chop the carrots into strips.

We put a cauldron on the fire, pour oil into it (ideally it should be fat tail fat) and heat it up very much. Next, fry one of the onions in it, unpeeled, until it turns black. After that, we remove it, and put onion half rings in a container and fry them until golden brown. Then add large pieces of lamb, which we fry until crusty. Next, add the carrots and continue cooking, remembering to stir the ingredients. After this, pour water into the cauldron so that it covers all the products and rises one centimeter above them. In addition, add dried red pepper (hot) and simmer the food under a closed lid over very low heat for a whole hour.

In the meantime, you can prepare the spices. Coriander and cumin need to be mixed and ground in a mortar. After this, we add all the spices to the meat and then prepare the dish with them.

We wash the rice again and place it in the cauldron on top of the vegetables and meat. Increase the heat and pour boiling water so that its level is three centimeters higher than all the ingredients. Once the liquid is absorbed, you can add the heads of garlic to the rice. Next, reduce the heat, cover the cauldron with a lid and simmer the dish until cooked. After cooking, the pilaf should be left to steep under a closed lid, so it will turn out more tasty and crumbly.

Kazan or saucepan?

How to make pilaf - in a cauldron or pan? The answer is simple: the dish tastes better if cooked in a cauldron.

By the way, the most famous ancient cauldron is located in the mausoleum built in honor of Ahmed Yassawi. The container is made of an alloy containing seven metals: tin, lead, zinc, iron, red copper, gold and silver. The cauldron is decorated with beautiful floral patterns, Arabic script and lotus-shaped handles. But what is most striking about it is its size. It’s hard to imagine, but the cauldron has a diameter of 2.45 meters and reaches a height of two meters. The weight of such a vessel is two tons. It is clear that no one cooked pilaf in such a container. If you believe the legend, the cauldron was filled with water for ablutions during some rituals.

However, it should be noted that in the East, exactly the same dishes are used to prepare pilaf, albeit of a more modest size. As a rule, these are cast iron cauldrons with a hemispherical shape. The right cookware tapers at the bottom and has a wide top. This container retains heat longer and is ideal for cooking. Unfortunately, in simple pans the meat often burns and the rice turns into shapeless mush.

In general, it is believed that the best utensil for pilaf is a cast iron cauldron. Moreover, older specimens are valued because over the years of use, the pores become clogged with fats, and therefore the food never burns. Cast iron, like a metal, has excellent thermal conductivity, so the dish does not steam or fry, but simmers. Cast iron cookware is very good, its only drawback is its decent weight. In general, in the East they use large cauldrons that are hung outside over a fire, because it is believed that the best dish should be prepared in the fresh air. In addition, the right cookware should have a lid that fits perfectly. At the last stage of cooking, it is very important that steam does not escape from the cookware.

Very often we have aluminum cauldrons in our kitchens. They are much lighter, but that's where their advantages end. Cooking food in them is different, since they do not simmer as much as in their cast iron counterparts. In addition, pilaf cannot be left in such a container after cooking. Aluminum tends to oxidize, which means food can develop an unpleasant odor. The ancient cooks of the East knew a lot about cookware, and therefore used the best cast-iron cauldrons for cooking.

We hope that the tips and recipes we provide will help you prepare the most delicious dish.

Since time immemorial, Uzbekistan has been famous for its hospitality and very diverse cuisine. Uzbek pilaf is a masterpiece of local cuisine and a calling card of the country. In addition, this particular dish most accurately reflects the flavor of Uzbekistan and its national characteristics. Uzbek pilaf has no analogues in any national cuisine of other countries. In the 15th century, pilaf was considered an honorable dish. It was served during wedding celebrations and major holidays.

To prepare pilaf according to the original recipe, you need seven ingredients. The taste of the pilaf ultimately depends on the method of preparation and the quality of the fire. It should be noted that pilaf and rice porridge with various spices and meat are completely different concepts. In the process of preparing pilaf, you need to take into account all the features of the recipe in order to get a dish that in appearance and taste will be as close as possible to Uzbek pilaf.

Uzbek beef pilaf step by step recipe with photos

This recipe will reveal all the secrets and nuances of cooking traditional Uzbek pilaf with beef in a cauldron. Guided by the description, you can learn all the intricacies of cooking and discover for yourself the unique taste of this delicious dish.

A few simple tips will help you prepare a delicious Uzbek beef dish:

1. The beef chosen for pilaf must be fresh. The back, neck or loin of the shoulder blade are perfect.

2. Ripe carrots should be moderately juicy. If you cut it into strips, it will give the dish a more pronounced color and refined taste than grating it.

3. The pilaf will turn out more crumbly if you rinse the rice thoroughly. To do this, you need to rinse it with cold water until it becomes clear.

4. Do not mix rice with vegetables and spices. It should be smoothed evenly.

Products for cooking:

• beef - 500 grams;
• long grain rice (parboiled) - 400 grams;
• carrots - 300 - 350 grams;
• onions - 250 grams;
• barberry - 1 teaspoon;
• zira - 1 teaspoon;
• turmeric - 1/2 teaspoon;
• vegetable oil;
• garlic, salt, pepper to taste

1.Prepare the products for cooking. Wash and peel the onions and carrots thoroughly. It is better to cut the onion into half rings.

2. To make the beef more juicy, it should be cut into larger pieces.

3. Be sure to chop the carrots into strips. It is very important not to use a grater when preparing pilaf!

4. Place the cauldron on the stove and pour in the oil, which must be heated until white smoke appears. Pour the onion into hot oil and fry it until light golden brown.

5. Add beef to the fried onion and fry it for 20 minutes until golden brown.

6. Add chopped carrots, neatly cut into strips, salt and pepper. Fry for 10 minutes, stirring occasionally. Add the remaining seasonings: cumin, barberry and turmeric.

7. Pour boiling water over the finished frying. The water should completely cover the vegetables and meat. Close the cauldron with a lid and simmer over medium heat for half an hour. During this time period, the beef becomes tender, and the zirvak (vegetable side dish) is saturated with taste and aroma.

8. Add thoroughly washed rice to the zirvak in the cauldron. The rice should be covered by two centimeters with the broth. If it is not covered, then you need to add boiling water. Under no circumstances should you stir the rice at this stage! The top of the dish should be lightly salted.

9. Cook until all the upper liquid is absorbed into the rice.

10. After the broth has been absorbed, use the back of a spoon to make indentations in the rice. Place a whole (unpeeled) head of well-washed garlic into the resulting hole. Cover the cauldron and continue cooking over low heat for 25 minutes. After time has passed, we check for readiness. The rice should be soft and there should be no zirvak residue at the bottom.

11. Remove the garlic and mix the finished dish thoroughly. You can serve this pilaf with a variety of fresh vegetables, as well as sauerkraut.

Bon appetit!

How to cook pork pilaf so that the rice is crumbly

It seems that there is nothing difficult in preparing a delicious pilaf with meat, since the recipe is easy, and the necessary products are available to anyone! However, to make this dish truly impeccable, it is necessary not only to put a piece of your soul and heart into it, but also to scrupulously study the methods of its proper preparation. This wonderful pilaf recipe that I’m going to tell you about will definitely charm you and irrevocably win your love.

Ingredients:

• pork pulp - 600-700 gr.;
• rice - 600 gr.;
• sunflower oil - 150 ml;
• onions - two pcs.;
• carrots - two pcs.;
• turmeric - one pinch;
• zira - one pinch;
• paprika - one pinch;
• pepper - one pinch;
• barberry - one pinch;
• salt - one pinch;
• dried tomatoes - one pinch.

Cooking steps:

1. Before you start the cooking process, you need to rinse the rice thoroughly and then leave it in cool water for a short time. Washed and dried meat must be cut into small cubes.

2. Place your cauldron on the stove and pour in sunflower oil. When calculating oil, it is necessary to take into account the fat content of pork. If the meat is fatty, then, accordingly, much less oil will be needed. Pour it into a cauldron and heat it well.

How can you tell if the oil is hot enough but not burning? You need to put a small clove of garlic or an onion ring in it. The oil is considered normally heated when a golden brown crust has formed on them.

3. Take out the onion and put the chopped pork in the cauldron.

4. While the meat is frying, let's prepare the vegetables.

5. Thoroughly wash and peel the carrots and onions.

6. Chop the onion into small pieces. Chop the carrots into neat strips or grate them.

7. You can add chopped vegetables to the slightly browned meat.

8. First of all, add the onion and fry it until a nice golden color.

9. Then add the carrots and fry them for a little more time with the meat.

10. After 10 minutes, add water. Meat and vegetables should be completely covered with liquid. Add spices, salt and pepper. Mix thoroughly. This preparation (zirak) for our pilaf should be left on the stove for about 20 minutes. This is necessary to ensure that the pork becomes tender and soft.

11. Add rice to the cauldron, after pouring out the water in which it was soaked, and carefully level it.

12. If there is not enough water, you can add it. There is no need to stir the rice. To enhance the aroma of the dish, you can add a well-washed garlic head to the rice.

13. Cook pilaf over moderate heat until all the liquid is absorbed into it.

14. Then turn off the heat and leave the rice covered for 20 minutes. The finished pilaf can be served on the table, to the delight of the household.

We enjoy a hearty and tasty lunch! Eat for your health!

Chicken pilaf recipe step by step with photos

Do you like chicken and rice? Then this dish is perfect for you! The combination of lightness, classic and at the same time fantastic taste will win your heart and make you fall in love with chicken pilaf forever! A minimum amount of ingredients, a little time spent, a minimum of effort, imagination, and now you and your friends are enjoying a superbly prepared dish. You just need to choose the right rice, fresh chicken, vegetables and standard seasonings for pilaf - saffron, barberry and cumin.
To prepare we will need:

• chicken meat - 200-300 g;
• Carrots – 1 piece;
• Onion – 1 piece;
• 1 head of garlic;
• 1 tbsp. rice;
• vegetable oil – 60g;
• water – 2 glasses;
• salt - a third of a teaspoon.

Product preparation and the cooking process includes the following steps:

Properly selected rice is the key to delicious pilaf. The best varieties for this are jasmine and basmati. Rice must be washed with water. To make it crumbly, you need to thoroughly wash off the dust and starch powder, which are the main reason for rice sticking together. It must be washed with warm water at least three times. And if the water is cool, then five or six times until the water is clear. Then the washed rice must be soaked in warm, slightly salted water.

1. The meat is washed and cut into small pieces 2-3 cm in size.

2. Peel the onion, wash and dry thoroughly with a paper towel. Since the onion is placed in hot oil, excess liquid can cause it to ignite.

3. Carrots must be washed twice: before and after peeling and chopped.

4. Pour oil into a frying pan with a thick bottom and heat it. Maximum heating of the oil is the key to tasty and aromatic pilaf. Its strong heating also helps to improve the taste characteristics. You can add a whole onion while heating the oil, which will act as a sorbent and help eliminate harmful substances from the oil.

5. Place the chopped chicken in hot oil and fry until nicely golden brown.

6. Add carrots to the meat, fry over low heat and add onions and garlic. Sauté, stirring continuously until golden yellow.

7. Transfer the zirak into a cauldron and put it on the fire. Pour rice into a cauldron in a thin layer. Add salt and spices to taste.

8. Fill with water and carefully level

9. Cover the cauldron with a lid and simmer over low heat for another 25-35 minutes. When the water is completely absorbed into the rice, stir it and make a hole in the center.

10. Cover the cauldron with a lid and continue cooking the pilaf over low heat for another 35-45 minutes. After this time, remove from heat and, if desired, let it brew or serve immediately.

How to properly serve pilaf to the table?

If pilaf is served on a platter, then first remove the meat from the pan, transfer the pilaf to the platter, and place the chicken on top. The dish can be decorated with pomegranate seeds. You can serve fresh vegetables or salads with chicken pilaf.
Bon appetit!

Housewives often wonder, look for recipes on how to cook pilaf at home, experiment, practice so that it is tasty, crumbly, and takes little time to cook. In our age of diversity and availability of food products and household appliances, you can prepare pilaf from the cuisine of any nationality or invent your own signature recipe for this dish.

How to cook pilaf correctly

To prepare delicious pilaf, you need to choose the right type of rice, meat, and dishes. For example, Asian chefs claim that the best pilaf is the one made from lamb, with fat tail fat, over an open fire, in a cast iron cauldron, and should be cooked exclusively by a man. However, this does not mean that you cannot make delicious pilaf from other ingredients at home. Today there are many recipes that prove this.

What is needed for pilaf

Classic real pilaf is made from lamb. Brisket, ribs, shoulder, or back of lamb are often used. However, other types of meat can also be used as a meat component: pork, beef and even poultry, as is done in the East and Central Asia. This is a food with high nutritional value, so the type of meat directly affects the overall calorie content.

Uzbek pilaf, according to the classic recipe, is prepared with animal fat, for example, melted lamb fat, and rarely with unrefined vegetable oils. The strong smell and taste of vegetable oil can drown out the taste of other ingredients. Often a mixture of animal and vegetable fat is used for frying, which increases the digestibility of products.

The key to the recipe is the spices. This is a kind of creative process, the combination of spices and herbs completely determines the flavor. However, there is a basic set, which consists of barberry, hot pepper in a pod or ground. To make the dish aromatic, cumin, suneli hops, garlic, thyme, and coriander are often added. Saffron is sometimes added to these spices, which gives it a characteristic golden color.

In addition to meat and cereals, the composition includes vegetables and sometimes dried fruits. Traditionally, coarsely chopped carrots are added to the dish. In the Caucasus and India, this vegetable is not used at all. They also add onions and a whole head of garlic, previously peeled. The addition of dried fruits enhances the taste; in some recipes you can find dried apricots, prunes, raisins, and figs. They are added after frying meat and vegetables. Cereals should be mentioned separately.

How to cook crumbly pilaf

To make the pilaf tasty and crumbly, it is better to use long-grain varieties of cereal with a low starch content. Tajik and Uzbek varieties are ideal - alanga, oshpar, devzira, kenja. You can also use Arabic, Italian and Mexican rice to make paella. All these varieties are hard and practically do not lose their shape during prolonged heat treatment.

Other varieties are softer and may stick together when cooked. If you decide to use one of the soft varieties of rice cereal, then you need to remove as much starch from it as possible, this will make the pilaf crumbly. To do this, you need to rinse it, soak it in cold water, changing the water periodically. To diversify the taste, instead of rice you can use pearl barley, wheat, corn and even peas.

Utensils for preparing pilaf

It is impossible to make the right pilaf in the “wrong” container. Traditionally it is prepared in a cast iron pan or aluminum cauldron with a thick bottom. How to cook the right pilaf without the right utensils? In extreme cases, the cauldron can be replaced with a duckling or a pan with a thick bottom. Such dishes do not allow the grain to burn; it simmers slowly and cooks evenly, unlike enamel products, French fryers, and woks.

Pilaf recipes

The ideal pilaf recipe will depend on the taste preferences of each person or family in general. At first, you can safely experiment with types of meat, vegetables, dried fruits, spices, herbs, and cooking utensils. Cookbooks with detailed descriptions of recipes and photographs, as well as corresponding websites, which also often provide an extensive catalog of photos and cooking options, can help with this. Over time, through trial and error, you will find the best recipe in your opinion or create your own culinary masterpiece.

Uzbek pilaf

• Cooking time: 2 hours 30 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 210 kcal per 100 g.
• Cuisine: Uzbek.

Pilaf is considered a traditional dish of Uzbek cuisine. To create Uzbek or Samarkand pilaf, lamb is used. Eastern people are famous for their hospitality, and table decoration is key. This dish is perfect for a feast. The composition includes a large amount of vegetable oil, so it has great nutritional value. You can decorate the dish with spices (barberry, garlic), then your pilaf will not differ from the photos on the Internet.

Ingredients:

• rice – 1 kg;
• lamb – 1 kg;
• carrots – 1 kg;
• sunflower oil – 300 ml;
• onions – 4 pcs.;
• dry hot pepper – 2 pcs.;
• garlic – 2 pcs.;
• dried barberry - 1 tbsp. l.;
• zira – 1 tbsp. l.;
• coriander (seeds) – 1 tsp;
• salt - to taste.

Cooking method:

1. Rinse the rice in several waters and wash the lamb thoroughly.
2. Peel the onions and carrots. Cut one onion into thin half rings, and carrots into finger-thick slices. Peel the garlic from the top husk without dividing it into cloves.
3. Heat the cauldron, then pour in the oil. When the oil is hot, place the peeled whole onion in the cauldron and fry it until it turns black, then take it out - you won’t need it anymore.
4. Then prepare the zirvak (base). To do this, fry the onion, then add meat to it, fry until a characteristic crust appears.
5. Add the carrots, fry without stirring for three minutes, then stir everything, cook for another 10 minutes.
6. Grind the cumin and coriander using your fingers or a mortar and pestle, add to the zirvak, then season with barberry, add salt to taste.
7. Reduce heat and cook until carrots are soft.
8. Pour in a 2 cm layer of boiling water, add hot pepper, reduce the heat and simmer the zirvak for an hour.
9. Drain the water from the cereal, place it in an even layer on the zirvak, then pour in boiling water through a slotted spoon so that it covers the rice.
10. After the water is absorbed, plant garlic heads in the rice and cook until the rice is completely cooked.
11. Turn off the stove, cover with a flat plate and a lid on top, let it sit for about 30 minutes.

Azerbaijani pilaf

• Cooking time: 1 hour 20 minutes + 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 280 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Azerbaijani.
• Difficulty of preparation: difficult.

The recipe and technology are significantly different from preparing Uzbek pilaf. Cereals for this dish are prepared separately from vegetables and spices, in a separate bowl. The base can be very diverse, for example, lamb, poultry, game, fish, eggs, vegetables, fruits and even milk. Dried fruits, fruits, and fresh herbs are often added to the recipe: mint, thyme, tarragon.

Ingredients:

• lamb – 700 g;
• long grain rice – 700 g;
• butter – 200 g;
• dried apricots – 150 g;
• raisins (seedless) – 100 g;
• dried prunes – 100 g;
• chestnuts – 100 g;
• onions – 2 pcs.;
• chicken egg – 1 pc.;
• turmeric – 1 tsp;
• salt - to taste.

Cooking method:

1. Soak the rice in cool water, add a little salt, and leave for about 2 hours.
2. Cut the lamb into pieces weighing approximately 50 g. Boil in salted water, skim off the resulting foam during cooking.
3. Rinse the dried fruits under running water, then pour boiling water for about 10 minutes. Make a cross-shaped cut on each chestnut. Blanch for 5 minutes. Drain in a colander and remove the skin under running cool water. Place the peeled chestnuts in fresh water and cook for 7 minutes. over low heat.
4. Peel the onions and cut into strips.
5. Heat a frying pan and melt half of the available butter. Add the onion and sauté until golden brown. Drain the dried fruits, add them to the pan, then add the meat. Simmer for 15 minutes, stirring occasionally. If the liquid evaporates quickly, add boiling water if necessary.
6. Drain the water from the container with rice, boil in fresh, lightly salted water, do not overcook. Drain in a colander.
7. In a separate container, mix 5 tbsp. l. boiled long rice with a chicken egg, add a little turmeric.
8. Melt the butter (leave a small piece of about 5 g), salt and turmeric in a separate bowl using a microwave or water bath.
9. Grease a cauldron or thick-bottomed pan with the remaining butter and place the egg-rice mixture on the bottom. Then lay out a layer of rice cereal, soak each layer with melted butter and spices.
10. Create a small press using a plate, cover with a lid and simmer over low heat.

Tajik

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 230 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Tajik.

The difference between Tajik pilaf lies in its special variety - devzira. This is one of the simple recipes for preparing a spicy dish. Of the spices, only cumin (cumin) is used. Pilav of Tajik cuisine is traditionally prepared from lamb, mainly from the loin of lamb. This simple but very satisfying dish will provide a good boost of energy throughout the day.

Ingredients:

• devzira rice – 600 g;
• lamb (fillet) – 600 g;
• carrots – 600 g;
• onions – 2 pcs.;
• garlic – 2 pcs.;
• zira – 1 tsp;
• vegetable oil, salt - to taste.

Cooking method:

1. Peel the vegetables, cut the onion into rings, carrots into large strips.
2. Soak the cereal in cold water for half an hour. Wash the lamb and cut into arbitrary pieces.
3. Crack the cooking container, pour in the vegetable oil and fry the onion, then add the meat to the onion. When the meat is golden on all sides, add the carrots and fry until done.
4. Pour half a liter of boiled water into the roast, season well with salt, stick in the garlic and bring to a boil.
5. Remove the garlic and pour in the pre-strained rice. Spread evenly and make sure the liquid lightly covers it. Simmer over medium heat for 10-15 minutes.
6. After 10-15 minutes, stick the garlic in again and season with cumin. Cover the pan with a lid and simmer for another 20 minutes. over low heat.

From lamb

• Cooking time: 2 hours.
• Number of servings: 20 persons.
• Calorie content of the dish: 145 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Caucasian.
• Difficulty of preparation: easy.

Simple lamb pilaf without the addition of specific spices, vegetables and dried fruits is quick to prepare, without losing its taste and high nutritional value. Lamb is a fatty meat, so when preparing a dish you need to control the amount of other sources of fat, otherwise one serving can exceed the daily requirement of this nutrient for the average person.

Ingredients:

• stewed lamb – 1 kg;
• rice – 400 g;
• water – 2 l;
• carrots – 3 pcs.;
• garlic – 2 pcs.;
• onions – 3 pcs.;
• sunflower oil – 100 ml;
• ground red pepper, salt to taste.

Cooking method:

1. Heat a cauldron, pour in sunflower oil, fry the lamb over high heat.
2. Peel the vegetables, cut the onion into half rings, carrots into strips or cubes.
3. Add the onion to the meat, fry for 10 minutes, then add the carrots and simmer for 25 minutes. over medium heat, stirring occasionally.
4. Salt the contents of the cauldron, add ground red pepper and push the peeled heads of garlic into the center.
5. Rinse the grain and distribute evenly on top of the roast.
6. Fill the dish with hot water until the level is about 1 cm above the grounds.
7. Cover with a lid and simmer over low heat for 15-20 minutes.

Chicken

• Number of servings: 12 persons.
• Calorie content of the dish: 165 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

In the wake of proper nutrition and a healthy lifestyle, chicken fillet has become one of the most popular dietary products. You can reduce the calorie content and even out the balance of BZHU with the help of the “correct” cereal and chicken meat. An easy chicken pilaf recipe will provide you and your family with a healthy and nutritious dish that can be safely eaten for both lunch and dinner.

Ingredients:

• chicken (fillet) – 700 g;
• steamed rice – 450 g;
• carrots – 200 g;
• sunflower oil – 150 ml;
• water – 1 l;
• onion – 1 pc.;
• garlic – 2 pcs.;
• ground red pepper, salt to taste.

Cooking method:

1. Crack the cauldron, pour in all the sunflower oil and heat well.
2. Throw the chicken pieces into the cauldron in portions, fry evenly on all sides, then remove the cooked pieces and add the raw ones.
3. Fry the onion in the meat oil, then add carrots and chicken to it, fry over medium heat, stirring constantly.
4. Fill the mixture with hot water so that the level is about 1 cm higher than the grounds, add peeled garlic cloves and ground pepper, boil for 10 minutes.
5. Add a spoonful of salt and add the washed cereal.
6. Pour boiling water over the entire mixture and mix thoroughly, cover the cauldron with a lid and cook until the cereal is ready (about half an hour).

How to cook fruit pilaf

• Number of servings: 4 persons.
• Purpose: for breakfast, for lunch.
• Cuisine: Tatar.
• Difficulty of preparation: easy.

The recipe for fruit pilaf comes from Tatar cuisine. In the classic version, in addition to dried fruits, white sugar (sweet spices) and wheat flour are added, but the taste of the dish will not lose at all without these components. Sweet fruit pilaf is suitable for children who do not really like cereals as a healthy dessert. Adults are not recommended to eat this dish for dinner - sweet foods are best consumed in the first half of the day. The dish is prepared in a slow cooker or a saucepan with a thick bottom.

Ingredients:

• rice – 200 g;
• water – 200 ml;
• raisins – 100 g;
• prunes – 70 g;
• dried apricots – 70 g;
• figs – 70 g;
• carrots – 1 pc.;
• vegetable oil – 2 tbsp. l.;
• turmeric – 0.5 tsp.

Cooking method:

1. Peel the vegetable. Cut the carrots into cubes or any other convenient way.
2. Pour vegetable oil into the bottom of the bowl, add chopped carrots and raisins.
3. Chop prunes, dried apricots and figs, place on top of raisins and sprinkle with turmeric.
4. Fill with water with a small amount of dissolved salt.
5. Turn on the multicooker in the “Pilaf” mode for 30-60 minutes. The speed of cooking the dish will depend on the type of cereal.

From pork

• Cooking time: 1.5-2 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 205 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Uzbek.
• Difficulty of preparation: medium.

Pork is often used in Uzbek cuisine. This is a type of fatty meat, so the nutritional value of a dish with the addition of pork is higher than other varieties. The recipe includes a standard set of vegetables and spices, but their combination with pork gives a completely different taste to the dish. It is better to eat pilaf with pork at lunchtime, and for dinner, limit yourself to a light salad.

Ingredients:

• rice – 200 g;
• pork – 200 g;
• onion – 200 g;
• carrots – 200 g;
• vegetable oil – 40 ml;
• garlic – 1 clove;
• salt, ground black pepper - to taste.

Cooking method:

1. Pour vegetable oil into a cooking container and chop well.
2. Cut the meat into portions and fry evenly on all sides until cooked.
3. Cut the onion into half rings and place on top of the meat.
4. You can cut the carrots in any convenient way or grate them on a coarse grater.
5. Add carrots to the roast and simmer until done.
6. Pour in the washed grain, fill the mixture with warm water. The level is two fingers above the thicket.
7. Season with salt and black pepper to taste.
8. In 10-15 minutes. Before the rice is ready, stick in a clove of garlic for flavor.
9. When the water has evaporated, turn off the pilaf, cover the pan with a lid and let the dish cook.

How to cook pilaf without meat

• Cooking time: 30-60 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 63 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Many people wonder how you can cook pilaf without meat? Such recipes can be classified as vegetarian dishes; they are prepared during the period of fasting and by people who adhere to a low-calorie diet. Low-fat pilaf can be given to children. Vegetables that are not typical for pilaf are added to the rice grain, for example, tomatoes, sweet peppers, etc., so the prefix “without meat” hides simple rice with vegetables. The time it takes to prepare the pilaf depends on the utensils and the type of rice.

Ingredients:

• rice – 400 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• garlic – 3 cloves;
• vegetable oil – 20 ml;
• water – 2 l;
• salt, pepper - to taste.

Cooking method:

1. Peel the vegetables, finely chop the onion, chop or grate the carrots.
2. Heat the oil in a deep frying pan and sauté the vegetables.
3. When the vegetables have significantly reduced in volume, add the cereal and lightly fry.
4. Fill the mixture with water, add salt, garlic, and a mixture of peppers to taste.
5. Simmer covered until the cereal is ready.

How to cook pilaf with long grain rice

• Cooking time: 60 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 150 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

During cooking, the cereal should not lose its shape. There are special varieties for this, for example, long-grain parboiled rice. The grain is distinguished by its oblong shape and transparency. You can cook pilaf with poultry, pork or lamb. This variety goes well with a variety of vegetables and spices. Long grain rice does not require any special preparatory processes.

Ingredients:

• long grain rice – 200 g;
• chicken (fillet) – 200 g;
• water (broth) – 1 l;
• vegetable oil – 40 ml;
• carrots – 1 pc.;
• onion – 1 pc.;
• garlic – 1 clove;
• spices for pilaf, salt to taste.

Cooking method:

1. Peel the vegetables, rinse the cereal, and drain in a colander.
2. Heat a cauldron and pour vegetable oil into it.
3. Next, you need to cut the vegetables and chicken into portions.
4. First fry the meat, remove it, then sauté the vegetables.
5. Return the chicken to the prepared vegetables, add rice, add water or broth and let the mixture boil.
6. Reduce heat, cover the cauldron with a lid and simmer until done.

Video

You can try real pilaf and appreciate its taste only in the East. This dish requires real skill and even creativity. But having the necessary set of products on hand, it’s quite possible to prepare pilaf at home. It is worth considering some special nuances.

Selection and quantity of products for pilaf

For pilaf you will need the following products:

• 1 kg of meat. It is advisable to take young lamb, but pork, chicken or turkey are quite suitable.
• 1 kg rice. Rice needs to be long and with the least amount of starch. When stewed, such rice will be crumbly and will not turn into porridge.
• 1 kg of onions, but not salad varieties.
• 1 kg of brightly colored carrots.
• 500 ml vegetable oil. The best option is cottonseed or rapeseed oil. If you don't have it, sunflower will do, but it's odorless.
• Additives to taste (barberry, cumin, garlic, lemon, quince, dried apricots).
• Salt and ground pepper.

Dishes for pilaf

For pilaf, buy a special copper or aluminum round pan with a heavy lid and thick walls. Additionally, prepare a clean kitchen towel, which you will have to place under the lid so that it absorbs excess moisture. Take a towel of a size so that its hanging ends can be tied around the handle of the lid.

Stages of preparing real pilaf

Prepare pilaf this way:

• Wash the rice in six to seven waters and place it in a sieve one last time to drain all the water.
• Cut the meat into medium-sized pieces. Before doing this, be sure to rinse it with water and dry it with paper or linen napkins.
• Peel the onion and cut it into half rings.
• Remove the skin from the carrots and chop it into long, rather wide strips. Do not grate carrots under any circumstances, because when simmering they will turn into mush.
• Melt the butter in a saucepan and while it is heating up, fry one small onion without the husk. Add it whole and as soon as the onion turns dark in color, remove it and throw it away. The onion will add a pleasant aroma to the oil and will indicate when the oil is well heated.
• Place the meat in very hot oil and let it brown. If necessary, stir it a couple of times.
• Add the onion to the fried meat and wait until it turns golden.
• Add carrots to the meat and onions and let them brown too.
• Pour enough boiling water into the cauldron so that there is 2 fingers above the contents.
• Add salt, pepper and additives to the pan: barberry or cumin. Use the latter dry and grind a little in a mortar before doing this. Taste the broth for salt – it should be sufficiently salted.
• Cover the pan with a lid and turn the heat to medium. Simmer the so-called “zirvak” (meat with vegetables, spices and hot water) for 40 minutes to 1.5 hours. The time depends on the quality of the meat: simmer softer meat less, larger tough meat longer.
• Place all the rice on top of the meat and vegetables and smooth it out with a spatula. Form a very small mound in the middle, into which stick a head of garlic, a few cloves of quince, dried apricots or a small whole lemon.
• Pour the rice with so much hot water that it covers the very top of the future pilaf by 2 cm. Pour the water along the wall of the pan - this way the liquid will not damage the integrity of the formed mound.
• Bring the pilaf to a boil and only then cover it with a lid. Place a towel under the lid and tie the hanging ends at the top.
• Simmer the pilaf over very low heat for 40 minutes. When cooking, do not stir the dish under any circumstances.

How to serve pilaf

Serve the pilaf hot, 15-20 minutes after you turn off the stove. During this time, it will finally reach, and the rice will become very crumbly. Place the pilaf on a wide flat dish. First, use a spatula to remove all the rice and place it in a mound. Place pieces of meat on top of the rice. Also don’t forget about garlic, quince, dried apricots and lemon - they can be placed next to the rice. Fresh vegetables, cut into large pieces, will be an excellent addition to pilaf. You can also offer your guests onions pickled in vinegar. It needs to be cut into thin rings and kept in the marinade for 1 hour (0.5 cups of boiled water, 0.5 cups of vinegar, 1 tablespoon of sugar, 1 teaspoon of salt).

In the East, you will definitely be offered hot, strong tea with pilaf. Try this option too - you and your guests will surely love this combination. Tea neutralizes the fatty, rich taste of pilaf and you can eat a huge amount of it.

In this article we will tell you how to prepare delicious pilaf. The recipes will appeal to lovers of classic dishes, seafood and chicken. We will use different meats and add vegetables. Each dish will ultimately turn out aromatic, satisfying and incredibly tasty! How to cook delicious pilaf? See further content.

Uzbek pilaf

This is a classic recipe and very easy to prepare. If you follow the instructions, the pilaf will turn out rich, crumbly, and not reminiscent of porridge. Let's take for preparation:

• half a kilo of lamb;
• two glasses of rice (any kind, but long grain is preferable);
• five medium-sized carrots;
• four onions;
• a glass of vegetable oil or fat;
• seasonings for pilaf and salt (if the seasoning is not already salty), or two pods of hot pepper, ground red and black pepper, five cloves of garlic.

Cooking Uzbek pilaf

Pour butter or melt fat into a kettle. Fry lamb cut into small pieces in it until a crust appears. Cut the carrots into strips, and the onion into half rings, add them to the meat, and fry a little. Add salt and seasoning, or a lot of ground pepper, whole cloves of garlic, whole capsicum. Fill with water to cover the meat. Let it simmer for half an hour.

Rice must be washed under running water, sent to the meat, and filled with water so that it just covers all the ingredients.

After the water has boiled away, pierce the dish to the bottom in several places, pour two tablespoons of water into these holes, cover with a lid, reduce the heat to low and simmer for half an hour.

Now you know how to cook delicious pilaf at home. The finished dish can be sprinkled with raw onions, herbs or steamed raisins.

How to cook delicious pilaf in a slow cooker

Everyone knows that the real pilaf is the one cooked in a cauldron. Only thanks to this utensil the dish turns out perfect. But modern housewives are accustomed to using a multicooker, and a real cauldron is rarely seen in an ordinary apartment. We suggest learning how to use a multicooker to prepare pilaf! So, how to cook delicious homemade pilaf? First, let's find in the kitchen the products that are needed for cooking, these are:

• half a kilo of meat (ideally lamb, but if not, or you don’t like it, take pork);
• half a kilo of round rice;
• one hundred grams of onion;
• half a kilo of carrots;
• three quarters of a glass of vegetable oil or 200 grams of lard;
• head of garlic;
• cumin, a mixture of peppers and salt.

How to cook pilaf in a slow cooker

Rinse the rice well, then add water and leave to soak.

Cut the lard into centimeter cubes, meat into two centimeters. Grate the carrots coarsely or cut into strips. Onion - in half rings, finely, depending on who you like.

Place the lard in a frying pan and simmer over low heat, removing the cracklings. If using oil, heat it very high. Fry the onion until golden, then add the meat. When it turns brown, add the carrots, stirring, and fry. Salt, add cumin and pepper.

Coarsely chop half the garlic, put it in a multicooker pan, and place the meat in it. Fill with water so that it covers the food two centimeters above. Select the "quenching" mode.

At the end of the regime, try the broth; it should be a little salty. if not, add salt and spices. Drain the liquid from the rice and add to the meat. Without stirring, add water, again to cover two centimeters higher. Set the “rice” mode (can be “pilaf” or “fast”, depending on the multicooker model).

When ready, add the rest of the chopped garlic and a little cumin to the pilaf, stir, let it brew for 15 minutes.

Chicken pilaf

How to cook delicious chicken pilaf? This is quite possible, and the taste is in no way inferior to a dish made from lamb or other fatty meat. Chicken pilaf is lighter and less harmful, since the meat is considered dietary. The ingredients we need are:

• half a kilo of chicken fillet;
• 200 grams of carrots, the same amount of onions;
• two glasses of rice;
• three cloves of garlic;
• four glasses of water;
• seasoning for pilaf and salt (if the seasoning is not already salted).

The meat needs to be cut into small pieces, the onion - finely or in half rings, the carrots - into strips, or grated on a coarse grater.

Heat vegetable oil in a cauldron, fry the meat first, then add onions and carrots, add salt, season, add two glasses of water and simmer for 20 minutes.

We wash the rice, add it to the meat and vegetables, add two glasses of water, after boiling, bring the heat to a minimum, cover with a lid and simmer until done.

Beef pilaf

Let's make a slightly unusual pilaf, diversify it with vegetables and tomato paste! Ready to experiment? Then go ahead!

• half a kilo of beef pulp;
• large carrot;
• medium bulb;
• ripe, large tomato;
• bell pepper;
• two tablespoons of tomato paste;
• two glasses of rice;
• favorite seasonings and salt.

Cooking instructions

The meat should be cut into small cubes, remove the films, rinse, and dry with a paper towel. Place the meat in a cauldron with oil until it is cooked through. Add chopped onions and carrots, fry until soft.

Cut the tomato into cubes, pepper into strips, for meat with vegetables. We simmer just a little, the juice should not melt out. Salt, season, add tomato paste, mix. When the pasta begins to fry, pour two glasses of water and simmer for forty minutes.

We wash the rice, place it on the meat with vegetables, and fill it with water so that it covers by two centimeters. After boiling, cover with a lid, reduce the heat and leave to cook until all the water has boiled away.

We told you how to cook delicious beef pilaf. Let's try other ingredients!

Pilaf with trout or salmon

Products for cooking:

• 200 grams of trout (salmon) bellies;
• a glass of steamed rice;
• large onion;
• two carrots;
• two glasses of water;
• a quarter of a lemon;
• a pair of bay leaves;
• salt and pepper;
• any greens.

You need to grate the carrots and chop the onion as you like. We wash the rice, you can take round or long grain, but steamed rice is best. Rinse the bellies and blot them with a paper towel, cut them into pieces.

Fry the carrots and onions, when golden brown, add the rice and place the belly pieces on top of it. Salt, season, pour two glasses of water.

Ten minutes before readiness, add the bay leaf and cover again.

When ready, sprinkle with herbs and sprinkle with lemon juice.

Squid pilaf

This dish is quite suitable for fasting days, when you are allowed to eat seafood. Also, this recipe will appeal to everyone who cares about their health, because squid does not harm the body like fatty meat. How to cook delicious pilaf with this ingredient? Let's get a look.

• half a kilo of squid:
• one and a half glasses of rice;
• carrots and onions;
• a third of a glass of vegetable oil;
• salt and seasonings.

Pour boiling water over the squid and leave. Boil the rice for ten minutes until half cooked.

Chop the onion and carrots into strips and fry. Cut the squid and add it to the vegetables. Add heat and fry for five minutes.

Drain the water from the rice, rinse it, add it to the frying pan with the rest of the ingredients, add water so that it only lightly covers the food. Add salt and season. Remove from heat when the water has evaporated.

Beef liver pilaf

Knowing how to cook delicious pilaf with various ingredients, you can always diversify family dinners. We invite you to learn how to cook this delicious dish with liver.

• half a kilo of liver;
• two glasses of rice;
• two hundred grams of lard;
• large onion and carrot;
• salt and seasonings.

The liver needs to be cut into cubes, the films removed, and rinsed well.

In a frying pan or cauldron, fry the onions and carrots, add the liver, bring it to a blush. Salt, season, add water and simmer for five minutes.

We wash the rice and place it on top of the liver, add water so that it covers all the ingredients, add salt if necessary and cover with a lid. You need to cook until the rice swells and the water evaporates.