Pilaf recipe with pork is crumbly. Pilaf recipe with crumbly pork with photos step by step

Wash and cut the meat (the larger the meat, the juicier).

Cut the carrots into strips (!), rather than grate them, and cut the onion into half rings lengthwise.

To warm vegetable oil to the smoke. It should be really hot, splashing at the slightest contact with a foreign substance. Holding the lid in your left hand, carefully add the meat in portions, protecting yourself from splashes each time.

Cover with a lid and simmer until the oil becomes transparent (without reducing the heat).

Afterwards, add vegetables.

As soon as the vegetables are a little simmered, add seasoning (I always buy it only from the market, and also barberry separately). At this time, you should already have rice washed in several waters (this is one of the main secrets of cooking pilaf). Add rice to vegetables and meat without stirring.

Add boiling water 1.5 fingers above the rice. And, attention, turn on the biggest fire (this is the second secret).

As soon as all the water has boiled away and the rice is dry, put whole garlic inside, peeled only from the top shaggy husk.

Now put the fire on the lowest setting, piercing it with a wooden stick from time to time and adding a little water to the bottom so that the pilaf does not burn. Simmer for 30 minutes until the rice is ready. Delicious pork pilaf is ready!

Lyrical digression: where we lived, people eat pilaf with their hands. When we moved out of the military apartment, and then a few months later returned on business to the new owners, we found the following picture: there was no furniture in the house. There is a carpet in the middle of the hall, all the inhabitants of the house are sitting on it, and in the center there is a nail (or rather pilaf)). They poured it onto oilcloth and ate it with their hands. It’s very colorful, I’ll tell you, but I haven’t decided to repeat it at home yet. :) They drink a lot of green tea with pilaf - after all, pilaf is very fatty. We eat pilaf differently, but always with pleasure, because it is very tasty. Try my recipe for delicious pilaf!

Lamb is a traditional meat for preparing classic Uzbek pilaf. But the spread of recipes around the world has made adjustments even to standard dishes. Delicious crumbly pilaf pork is an equally popular and sought-after dish. After all, this meat is easier and faster to prepare, and taste qualities in no way inferior to lambs.

How to cook crumbly pork pilaf

Pilaf is a dish for which step-by-step recipes with photos will not provide any significant clues. The only thing that can be assessed from them is the intensity of frying of the components and the size of the chopped vegetables and meat.


When preparing, you need to take into account several nuances:

• zirvak – meat frying for a dish, cooked in a large amount of oil. As a base, you can use fillet or ribs with thin bones obtained from young pork. Small layers of lard are also suitable;
• carrots for real pilaf are not grated, but cut into cubes or long strips (straws);
  
  
• the sequence of actions at the frying stage may differ: to prevent the onion from burning, some cooks place it on top of the meat, but before the carrots, others add it before the meat;
• to prepare delicious crumbly pork pilaf, you need to choose proper rice. There are varieties that are labeled “for pilaf”: devzira, steamed types. But it’s best to experiment with several varieties, because producers in different regions of the country differ;
  
  
  
• the dish needs to be prepared sunflower oil or lard, if you come across pieces with a large layer. The fat is first rendered;
• barberry gives sourness to pilaf, but it is not necessary to use it, despite the fact that the seasoning is found in almost all traditional recipes.
  
  

Now you can start preparing delicious pilaf with pork.

Quick and tasty pork pilaf in a cauldron over a live fire

To cook crumbly pilaf in a cauldron over a live fire, you need to use only high-quality firewood or coal.

No plastic or rubber elements should get into the fire.

To complete the recipe, you need to take the exact amount of components, or increase them in accordance with the proportions.

Ingredients:

• 1 kg of pork pulp without bones and excess fat;
• 1 kg of long grain rice, or a special variety for crumbly pilaf;
• 1 kg carrots;
• 4 large onions;
• 200 ml odorless vegetable oil;
• 2 heads of garlic;
• cumin (cumin) – 1-2 tsp. depending on the accompanying seasonings.

Optionally you can take hot peppers(in pods) to taste, salt, black pepper, seasoning for pilaf, barberry and herbs.

Remember that there should not be too much spices.

1. The meat is cut into large pieces as soon as the rice is washed to white water and left to soak for 30-40 minutes.
2. Meanwhile, heat the cauldron over high heat, add a glass of oil.
   
   
3. As soon as smoke appears, add onion, cut into half rings.
4. After 3-4 minutes, add pork to the onion: the meat should be covered golden brown crust, and the liquid evaporates.
   
   
5. At the final stage of preparing zirvak, add carrots, stirring constantly.
   
   
6. After 5-7 minutes, when the vegetables and meat acquire a golden color, add seasonings, salt, add hot water so that it is 1 cm higher than the contents.
   
   
7. Now you need to reduce the heat and simmer the delicious pilaf for another 5-6 minutes. Then add rice and add water to cover the cereal. Remove the slotted spoon after adding it carefully, leveling the layer of rice, but without stirring it!
   
   
8. As soon as the water boils, add the peeled heads of garlic. The cauldron is covered with a lid.
9. The cooking time from this moment is 12-15 minutes, since the meat is already ready.
   
   

The final touch is to decorate with herbs and serve.

How to cook crumbly pilaf with pork at home on the stove

To prepare crumbly pilaf with pork and rice, take a cast iron frying pan (a wok with a narrow bottom and wide edges).

You can use similar aluminum cookware with a thick bottom.

It is very important to use the exact amount of water to avoid making a mess.


Before you start preparing crumbly pilaf with pork, collect all the ingredients:

• Take 1 kg each of pork and rice, which after cooking turns out crumbly;
• carrots need 200 g less - 800 g;
• garlic – 3-4 heads, and onion – 600 g;
• obligatory spice – cumin 1 tsp;
• vegetable oil – 200 ml;
• water - 1.5-2 liters, if you use a cauldron rather than a frying pan to prepare pilaf with pork, less water will be required;
• you can add 1 tsp. mixture of peppers, a handful of barberry and 1 tsp. turmeric.

The technology for preparing pilaf on a stove differs only in minor nuances, but the process itself will not be the same as when using open fire. Here you don’t need to monitor the dishes every second and prevent excessive heating:

1. Rice is poured for 40-60 minutes, after rinsing until the water is clear.
   
   
2. The carrots are cut into cubes, the onions into half rings, and the pork into large cubes.
   
   
3. First, fry the onion in slightly smoking oil, then add pieces of pork to it, no need to cover with a lid.
   
   
4. When the pork is browned, add carrot sticks. It is important to press the vegetables onto the surface of the meat with a spatula without stirring. Then the carrots will be saturated with the aroma of fat, and will not boil over.
   
   
5. Prepare the spices: peel the garlic, cut off the top part, chop the peppercorns, sort out the barberries.
   
   
6. Add 2 tbsp to zirvak. l. salt, cumin, crushed pepper. If hot chili pods are used, they are added whole.
7. Products are poured hot water 1 cm above their surface.
   
   
8. Add barberry and remaining spices, cover with a lid and simmer for about 10 minutes.
9. Place rice on top, carefully distributing it with a spatula. You need to press the cereal well, but do not mix it.
   
   
10. Immediately add the peeled heads of garlic and pour boiling water over the mixture 1.5 cm above the level of the rice.
    
    
11. After boiling, use a stick to make holes in the compressed cereal so that the moisture evaporates faster. Cover with a lid.
12. As soon as the moisture has evaporated, scoop the rice into a mound with a spatula, reduce the heat to low and cover the wok with a towel. After 20-40 minutes, turn off the stove.
    
    

The cooking time at the last stage depends on the type of rice chosen. So, steamed grain will take longer to boil than polished grain. At home, pilaf is served on a large platter, laying out rice first, and then pork and carrots. You can lay it out in a mound after mixing the ingredients first.

Pork pilaf in a slow cooker is the most delicious recipe

A step-by-step recipe for crumbly pilaf in a slow cooker with pork - a great find for those who want to save time and use a kitchen tool to its maximum potential.

Using the right recipe a dish in a slow cooker turns out tasty, aromatic, and does not require any complicated manipulations.

But in order to prepare tasty and crumbly pilaf with pork, you need to strictly follow the requirements of the recipe, otherwise the dish will turn into rice porridge.

What you will need

To prepare the recipe, take the following ingredients:

• pork - fatty neck or other type of pulp - 600 g;
• special rice for pilaf or basmati – 400 g;
• onion – 300 g;
• carrots – 300 g;
• sunflower oil – 150 ml;
• garlic – 1 head;
• zira – 0.5 – 1 tsp.

You can add pepper or coriander, as well as other seasonings that go well with the pork. For a subtle sour note, use dried barberries.

How to cook

As in any other recipe, the rice is first washed with water, soaked for 40-60 minutes and the vegetables are prepared. Then pour oil into the multicooker; when smoke appears, fry the onion in the “fry” mode.
Then pieces of pork are added, and when an appetizing crust appears, add carrots. After 10-15 minutes, after stirring, add boiling water (1 cm above the food), add salt and spices, including the head of garlic.


Close the lid and set for 10 minutes at 120 degrees. Open the multicooker, pour in the swollen rice, and pour water down the side (70-80 degrees). Set the temperature to 100 degrees, close the lid and turn on for 20 minutes. After cooking, let the dish sit for 20-30 minutes.

Secrets of cooking pilaf

Use a few secrets when preparing a flavorful dish:

• even if you really want to, do not grate the carrots, otherwise the pilaf will turn into porridge;
• if you don't like it long grain rice, choose round cereals with minimal starch content;
  
  
• soak the rice in hot water with added salt (60-70 degrees);
• if you need light pilaf, put the onion after the pork;
• You can also get a richer taste if you first fry coarsely chopped onion over high heat, take it out and fry the meat in the same oil. In this case, the onions are placed again along with the carrots, but new ones.
  
  

During cooking, experimental cooks often discover new tricks and secrets of creating delicious recipes pilaf

Nowadays, there are no people who would not try crumbly pilaf made from pork or any other meat. There are, of course, still people who prefer not to add meat to this dish, but to make it entirely with vegetables or fruits. It is thanks to its wide range of preparations that pilaf has conquered the whole world. Every family has its own step by step recipe preparations of this dish from rice.

It is worth noting that the choice of good grain remains important when preparing a dish; it should have a natural color and not be too smooth. It is then that it will be natural and not contain chemical impurities. It is also necessary to approach the choice of meat responsibly; it must be fresh and have a natural shade. If you do everything right, you will succeed delicious pilaf from pork. Which will be crumbly and have a pleasant aroma.

Even before cooking, we need to decide where we want to make the rice on the stove or in the slow cooker. On the stove, it is usually done either in a frying pan or in a saucepan (cauldron). Moreover, both the frying pan and the saucepan (cauldron) should be thick. And as a final step, you need to choose a step-by-step recipe with photo cooking instructions. You can find it in this section. And then cook with ease correct pilaf with pork.

Step by step preparing delicious pork pilaf

1) We prepare the rice grains; to do this, you need to look through them and remove any debris present there. Then rinse and soak it thoroughly.

2) Take a fresh piece of pork and cut it into not very large pieces. It is desirable that they have approximately the same shape, for example square.

3) Take vegetables: small carrots, fresh garlic and onions. Then they need to be cleaned, washed to remove any remaining dirt and then crushed.

4) Pour oil into a well-heated frying pan and add our pieces of pork. At the same time, add the onion and fry the contents until golden brown.

5) After which you need to turn the heat down, add the carrots and continue to simmer for about 12 minutes.

6) The next step is to add our seasonings, turmeric and salt. Then mix all the contents.

8) Let the rice drain and only then add it to the rest of the ingredients. If necessary, add more fresh water until the rice is covered. And continue to simmer until done.

9) Add garlic cloves to the finished pork pilaf and let the dish sit.

10) And as a final step, we thoroughly stir the contents, then it can be presented to the table.

Step-by-step recipes for crumbly pork pilaf in a cauldron and slow cooker, with raisins, vegetables, mushrooms

2018-03-02 Marina Vykhodtseva

Grade
recipe

3511

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

8 gr.

Carbohydrates

14 gr.

158 kcal.

Option 1: Classic fluffy pork pilaf

There are an incredible number of recipes for crumbly pilaf with pork (and other meats). But most often in classic version Only onions and carrots, rice and spices are added. To prevent the dish from turning into viscous porridge, great importance is given to adding liquid. You can find many different recommendations, but the simplest and surest way is to measure. Recipe for a cauldron.

Ingredients

• 400 g rice;
• 800 g pork;
• 800 ml water;
• 200 g onion;
• 300 g carrots;
• 1 head of garlic;
• 1 tsp. seasonings for pilaf;
• 40 ml vegetable oil.

Step-by-step recipe for classic crumbly pilaf

Heat the oil for pilaf. You can replace it rendered lard. Chop the onion and add. We peel the carrots, chop them into strips and also send them, fry them together.

Wash the pork and cut it. We make cubes or sticks of 20 grams. Add it to the vegetables, fry it a little too, do it over high heat, then sprinkle the meat and vegetables with a special seasoning for pilaf. If you don’t have it, then throw in a little cumin, turmeric, crush a few coriander seeds, and season with black pepper. Warm everything with spices for a minute and add 300 ml of water, use only boiling water, be sure to measure. It's time to turn down the heat and simmer the zirvak for about half an hour. The taste of pilaf will depend on it.

It's time to start eating rice. Rinse cold water until transparent, but do not soak. Otherwise, it will be difficult to guess with the liquid, since the grains will saturate it. Immediately peel the head of garlic from the top husk; there is no need to separate it into slices.

Pour rice into the zirvak, add salt to the remaining boiling water, pour in, and stick a head of garlic into the central part of the cauldron. Cover and once boiling, reduce heat to low.

Cook for half an hour, then turn it off, leave the dish for another half hour, let it sit on the stove. You cannot open the cauldron all this time.

Thorough washing of the rice should not be neglected. If this is not done, the pilaf will never turn out crumbly, the grains will stick together.

Option 2: Quick recipe for crumbly pork pilaf

This dish will be prepared in a slow cooker, so it won’t take much time, you just need to fry the food a little, then the kitchen assistant will do everything herself. For such pilaf you will need less water than normal, since it will practically not evaporate.

Ingredients

• 2 tbsp. rice;
• 500 g pork;
• 2 carrots;
• 1-2 onions;
• 50 ml oil;
• 3.5 tbsp. water;
• barberry, cumin and other seasonings;
• 3 cloves of garlic.

How to cook quickly

We turn on a program convenient for frying; this is often done for baking, but you can also use frying. Pour out the oil, add the diced meat. Cook until lightly crusted.

Chop the vegetables, add the onion first, and after another two minutes the carrots. Let's cook a little more. While we wash the rice, boil the water and prepare the spices.

Add seasonings, you can take the prepared mixture or add spices to your liking, stir thoroughly, level and place rice on top. It also needs to be leveled, we stick in cloves of garlic.

You need to pour boiling water over everything, be sure to salt the water. We don’t touch anything else, close the multicooker, set the “Pilaf” program and cook until the signal. Then let it sit on heat for a little longer. Ready dish Stir thoroughly, lift vegetables and pieces of pork from the bottom.

Not all multicookers have a pilaf mode; in some models this is a rice or porridge program; it is advisable to read the instructions before using the device.

Option 3: Crispy pork pilaf with raisins

Adding dried fruits to pilaf is the norm in the east. Rice and meat go well with them, the dish gets an extraordinary aroma and taste, you need to try it at least once. We take light seedless raisins, no preliminary preparation No need other than rinsing.

Ingredients

• 100 g raisins;
• 400 g rice;
• 700 g pork (pulp);
• 5 tablespoons butter or fat;
• 3 carrots;
• 2 onions;
• 0.5 tsp. cumin;
• 0.3 tsp. turmeric;
• 2 laurels;
• 1 head of garlic;
• 800 ml boiling water.

How to cook

Cut the carrots into fairly large strips. Chop the onion finer and thinner, fry the vegetables in oil, but not until golden brown.

Wash the pork. We cut the meat into cubes, add it to the vegetables, let it fry, we do all this over high heat. Add spices and a glass of boiling water, cover and simmer for half an hour.

For now we are working on rice and raisins. We just wash them. There are 600 ml of boiling water left, you need to salt them. Remove the outer dirty husk from the garlic. If the cloves are scattered or there is simply no whole head, then it’s okay, you can stick in individual cloves, no need to peel.

We put the rice into the zirvak, stick in the garlic, level the layer and sprinkle raisins on top. Carefully pour boiling water over it, throw in the laurels, but do not deepen it. Let it boil, cover, lower the heat and simmer for about half an hour.

After cooking, let the pilaf brew. Open, remove the laurel, stir the ingredients thoroughly and break up with a spatula.

You can cook pilaf with dried apricots in exactly the same way; they also go well with raisins, you can mix them. Sometimes they introduce walnuts which give a very interesting taste.

Option 4: Crispy pork pilaf (with ribs)

With ribs, pilaf is prepared in a slightly different way, since the pieces have bones and a lot of fat is concentrated on them, which needs to be rendered. We use mixed spices for this pilaf; seasoning from a bag will do. Option without zirvak.

Ingredients

• 500 g ribs;
• 4 cups boiling water;
• 2 carrots (large);
• 2 cups rice;
• 3 tablespoons of oil;
• 2 onions;
• spices, garlic.

Step by step recipe

Pour oil into the cauldron and cover the entire surface with rocking movements. If you don't do this, the ribs may stick when you add them. Let's warm up.

Cut the ribs into bones, place them in a cauldron and cook over the highest heat until golden brown. Then carefully take it out, leaving the fat.

While the ribs were cooking, the vegetables needed to be prepared and chopped. Throw the carrots and onions into the hot fat and continue cooking over high heat. At the same time, wash two full glasses of rice.

Return the ribs to the vegetables, season with spices, salt, stir and add rice. Immediately pour boiling water, add garlic (stick it in), cover.

As soon as we hear that the liquid in the cauldron has boiled, we reduce the heat to the very minimum. The lid can no longer be opened. We simmer the pilaf for 25-30 minutes and let it brew for exactly the same amount of time.

Adding water to pilaf is one of the most crucial moments. You don’t just need to pour boiling water in, you shouldn’t allow a hole to appear in the layer of rice. We substitute a slotted spoon or a spoon, direct the stream at it, just do everything carefully.

Option 5: Crispy pork pilaf with mushrooms

A flavorful but easy-to-prepare recipe for crumbly pork pilaf with mushrooms. We take ordinary champignons; there is no need to boil or fry anything separately, which further saves time and simplifies everything.

Ingredients

• 250 g champignons;
• 300 g pork;
• 100 g onion;
• 200 g carrots;
• 400 g rice;
• 50 ml of oil (you can use lard or other fat);
• spices, garlic.

How to cook

Heat the vegetable oil, throw in the chopped onion, after two minutes throw in the carrot sticks, and then the pork. Cook a little over high heat.

We cut the champignons, but not finely, you can cut them into quarters if the caps are small or divide them into 6-8 parts. Add to the pork, stir, immediately add spices, add a little salt, pour in 0.5 cups of water and cover. Let the zirvak simmer for 20-30 minutes.

Cook the rice, wash it thoroughly, rinse the head of garlic, removing the top husk. We measure out 600 ml of boiling water, do not forget to add salt.

Open, stir vegetables with mushrooms and pork, pour in rice, stick garlic in the center if the cooking is intact. Add the remaining water. There is no need to add more liquid, since the champignons are moist and there are a lot of vegetables. Cover, simmer the pilaf for 30 minutes, let it brew, you can wrap the cauldron in a blanket for a couple of hours, it will turn out tastier.

Often the meat is fried first, simmered under a lid, then vegetables are added to it. This can be done if the pork is not very young or you want to use large pieces, or there is no time to simmer the zirvak for half an hour or more.

Real Uzbek pilaf is made from lamb, or at least beef, and, depending on the season, various vegetables or fruits, such as quince or pumpkin, are added to it.

If you are planning to organize a picnic with friends outdoors or at the dacha, prepare according to our recipe.

It is customary to add a lot of spices to pilaf: barberry, cumin, spicy Bell pepper. Of course, such a dish turns out to be incredibly tasty, aromatic, and crumbly. But there is not always time and necessary ingredients. Therefore, we will prepare a quick homemade pilaf with pork from steamed rice. It cooks much faster, and the taste is not inferior to classic Uzbek pilaf.

For your appetite

In the east, it is customary to serve delicious food at any table. aromatic tea with thyme. This herb is incredibly beneficial and adds flavor and tartness to the drink. This tea goes well with hearty meat dishes, helps the body absorb them and pleasantly complements the feast.

Not every housewife knows which part of pork is best suited for pilaf. Pork itself is a fatty meat. The main requirement for meat in pilaf is the absence of veins and excess fat. But lean meat is not suitable either. Therefore, for pilaf it is better to focus on the flesh - the neck or underneck. Rack of pork ribs are also suitable if they are not too fatty.

When choosing meat, pay attention to its freshness - if it is a little weathered, it’s okay, the main thing is that the color is uniform and the meat itself is not sticky.

When preparing meat, it must be thoroughly washed and dried - excess moisture will only damage the quality of the pilaf. Be sure to remove excess fat and veins. If you choose ribs, make sure there are no small bones or chips - it’s not good if they appear in the finished dish.

You need to be especially careful when choosing rice. How correctly you choose this ingredient will determine whether you will get real crumbly pilaf like oriental cooks.

For Uzbek pilaf, cooks choose exclusively long-grain rice - Khan or Pakistani. Pay attention to the packaging - there should be no rice crumbs inside, this indicates poor quality of the product. The color of quality rice should be yellowish and slightly transparent.

You need to prepare the rice first - rinse thoroughly several times to remove excess starch. Next, the rice is processed in accordance with the recipe.

Traditional Uzbek pilaf always contains two main seasonings - cumin and barberry. Barberry is all-purpose seasoning, does not give a specific taste and adds a pleasant sourness - perfect for pork pilaf. Zira seasoning is more specific, has a pronounced taste and aroma, and not everyone will like it in combination with pork.

If you are preparing a European version of pilaf, use traditional spices. Black pepper, bay leaf, and garlic go well with pork. Try hot capsicums, but be careful only if you like it spicy. A mixture of peppers goes well with pork - it is sold already ground. Try coriander, but be careful - not everyone likes it either.

If you have already used store-bought seasoning mixtures for pilaf and they suit you, that too a good option, but if you are preparing pilaf for the first time, you shouldn’t take risks, you can ruin the dish.

Ingredients, designed for a 3-liter cauldron

• pork - 650 g
• steamed rice - 400 g
• carrots (medium) - 2 pcs.
• onions (medium size) - 2 pcs.
• garlic - 1 whole head and 5-6 cloves
• vegetable oil - 100 ml
• bay leaf - 2 pcs.
• spices (turmeric, red ground pepper, ground black pepper, coriander) - 0.5 tsp each.
• salt - to taste.

How to cook

Carrots for pilaf must be cut into fairly large strips, or rather into cubes. Although, you can rub it on coarse grater, but then as a result, the carrots become too steamed, soft and the pilaf turns out more viscous, similar to rice porridge.


Cut the onion into large half rings.


To prepare pilaf, it is better to take pork with fat; cut the meat into medium pieces.


Now that all the ingredients are prepared, you can begin the main preparation of the pilaf. It is better to cook it in thick-walled saucepan or cauldron (in my case, this is a cauldron).

Some people initially pour vegetable oil into the cauldron and drop the meat into it. But, I do it a little differently. I put the meat in a cauldron, put it on high heat and fry the meat, rendering the existing fat from it, and only then pour in the vegetable oil. The meat should be fried until golden brown.


Add half rings of chopped onion to the fried meat. Continue frying for 3 minutes.


Next, add the chopped carrots and fry again for 5 minutes.


The time has come for all the spices, add them to the cauldron, add salt and mix.


Now we place a whole head of garlic in the very center, peeled from all layers of husk except the last one. Place a few peeled cloves of garlic around the edges and add a bay leaf.


Pour hot water into the cauldron - 600 ml (I measured all proportions), and simmer over low heat (with the contents slightly bubbling) for 20 minutes. We need to cook real zirvak for pilaf.

After 20 minutes, remove the whole head of garlic from the cauldron and lay out the steamed rice, which must first be rinsed well in several waters. Place the garlic back into the middle of the rice.


Pour a little more into the cauldron hot water, so that it covers the contents by 3 cm. Pour in the water carefully so that a funnel does not form and the lower layers of pilaf (meat, vegetables) do not float to the surface. To do this, hold a slotted spoon over the cauldron and pour water onto it so that dispersion occurs.

Turn up the heat so that the water begins to boil slightly. Then the oil and fat from the bottom, under the influence of the boiling water, will rush upward and envelop all the grains of rice. When there is practically no liquid left on the surface, cover the dish with a lid and let it simmer over low heat for about 40 minutes.


The rice at the edges cooks much faster than in the middle, so after about 30 minutes, carefully collect the rice from the edges to the middle, forming a mound. In the formed slide we make a depression, all the way to the bottom, hot air will come out through it and all the uncooked rice will be cooked. There are still 10 minutes left and the pilaf will be ready. In fact, look at the readiness of the rice, it may take a little longer.


That's all, delicious steamed rice pilaf with pork meat ready. Place it in one large dish, sprinkle with chopped herbs, add fresh vegetables and serve. Enjoy your meal!

How many calories are in pilaf?

Despite its high nutritional value, pilaf is considered healthy dish, since its ingredients combine well and are perfectly absorbed by the body. If we consider calorie content, it all depends on the type of meat used in the recipe.

The highest calorie pilaf is pork pilaf, it contains up to 285 calories per 100 grams of dish. If meat with fatty layers is used, the calorie content can reach 300 Kcal per 100 grams.

The next highest calorie in descending order is also the most popular. It has approximately 236 calories, but is very filling, allowing you to eat a fairly small portion and not be hungry all day.

In the east, it is almost as popular as lamb pilaf, but it is also more dietary - only 200 calories per 100 grams.

Helpful advice

Traditionally in the east, pilaf is served with fresh vegetables and greens - varied and in large quantities. They go perfectly with this hearty and healthy dish, significantly reducing the calorie content of lunch. You can do vegetable salad or just cut it coarsely and put it on a beautiful flat dish - it will turn out bright, healthy and very tasty.

The most dietary pilaf is made from chicken or (not counting pilaf with vegetables or fruits), it has about 190 calories and is the most healthy pilaf, is very well absorbed and contains a large number of elements necessary for the body.


Whatever version of pilaf you choose - if you take the preparation seriously, choose high-quality, fresh products - no calories will harm your figure.