A recipe for making pilaf, or how to make pilaf crumbly. How to cook crumbly pilaf To make the pilaf crumbly

02.02.202227.05.2017

We mix rice with whatever we cook pilaf. Each housewife has her own favorite recipe. But, of course, any housewife should know that pilaf will be truly tasty if it turns out crumbly.

It is then that the pilaf will be pilaf, and not rice porridge, seasoned with vegetables and spices. How to prepare crumbly pilaf? There is nothing complicated about it, you just need to know the little secrets.

What to make pilaf from?

The most important components of traditional pilaf are meat, rice, onions and carrots. You can use any refined oil for frying meat and vegetables. Uzbeks, and they are the creators of pilaf, overcook meat and vegetables exclusively in lamb fat. But lamb fat has a smell that not everyone likes, so you can get by with our usual sunflower oil.

The spices that are used in the preparation of traditional pilaf include khmeli-suneli seasoning, barberry, ground pepper, garlic and salt, of course.

Any rice you have in your kitchen is suitable for preparing pilaf. But if you run out of rice, then it is better to buy steamed rice durum varieties. It is this rice that absorbs the broth well, and therefore turns out crumbly and with a rich taste.

Recipe for making crumbly pilaf

First we prepare the base for pilaf from meat, carrots and onions.

Take half as many carrots as meat. Carrots are cut into long thin slices. If you want to speed up the cutting process, use a large grater. Korean salads and chop the carrots with it. The carrots should not be finely grated because they should retain their shape at the end of cooking.

Add vegetable oil or fat to a thick-walled frying pan or roasting pan. Its quantity should be sufficient, do not skimp, pilaf should not be dry. Then add the meat and fry it over high heat until golden crust. At this stage of preparing pilaf, it is better not to leave the frying pan at all, since burnt meat will give the pilaf a bitter taste and a not very tasty aroma.
Once the meat is well browned, reduce the heat slightly and add the onion. As soon as the onion becomes soft, add the carrots. When the carrots become limp, make sure they do not break when stirring.
We complete the preparation of the pilaf base by adding spices. Be sure to add salt, black pepper, you can add the Khmeli-Suneli mixture, you can add barberry, and also garlic. Lovers spicy dishes they can put a little spicy in the pilaf ground pepper. Then add tomato paste or finely chopped fresh tomatoes.

After adding spices, mix everything well. Then pour water into the frying pan so that the water covers all the products 1 centimeter from their level. Cover the pan tightly with a lid and simmer over low heat for half an hour.

It's time to add rice.

Secrets of making fluffy rice

Any rice can be made crumbly. It's just that steamed rice absorbs the broth better.

Be sure to wash the rice in clean water up to 8 times.

Then fill it cold water. This can be done before preparing the pilaf base to give the rice time to absorb water.

Place the rice in the pan using a slotted spoon to drain off excess water.

Now remember to cook fluffy rice, and, therefore, crumbly pilaf, rice should not be boiled in water, but should be steamed.

To do this, turn the heat to minimum under the frying pan and lay out the rice in a heap. Using a wooden stick, make several holes in the slide to allow steam to rise more easily. And close the pan tightly with a lid.

When the rice is completely cooked, turn off the heat, but do not remove the lid, leave the pilaf, as they say, “to finish”, for 10 minutes.

During this time, you can set the table or prepare it marinated in vinegar. fresh onions, which goes so well with pilaf.

When you lift the lid, you will see real crumbly pilaf. Onions should not stand out from the overall dish, but carrots, on the contrary, should be noticeable. Large pieces meat can now be cut into smaller pieces. Cut it if you want, or you don't have to. After all, it’s the big piece that makes your mouth happy. But most importantly, you must cook the rice fluffy. It should acquire a golden color, a unique aroma and taste.

Now you know how to prepare crumbly pilaf. If you have everything at home necessary products, you can please yourself and your family today Uzbek dish, which has taken root so well with us.

Today we will learn how to make pilaf crumbly, or simply, how to make Uzbek pilaf at home.

Surely many housewives know how to make pilaf, but sometimes it turns out sticky and lumpy. Moreover, novice housewives, young girls - they still do not know how to cook pilaf correctly, according to a real recipe, so that it turns out tasty and aromatic. How to make pilaf crumbly? There are certain tricks here.

Let's make real Uzbek pilaf in our kitchen.

Attention: The VIDEO is at the end of the article.

So, what ingredients do we need for the real Uzbek, or classic pilaf? Here step by step recipe this delicious dish oriental cuisine:

1) We take 500 grams of meat, onions, rice and carrots. Vegetable (or regular sunflower) oil – 150 grams (2/3 cup).

You can choose the meat according to your taste - whatever you like. You can make pilaf from chicken, but some people like it from pork, and others like it traditional lamb. I like to make it from beef, especially if from young veal - then the meat is soft. In any case, we cut all 500 grams of meat into small cubes, throw into a frying pan, add vegetable oil and fry for 20 minutes until slightly browned. It is not necessary to get it to a crust, since we will still have to fry it further.

2) While we are frying the meat, we cut onion also cubes, after 20 minutes throw it into the frying pan, mix and fry with the meat in the frying pan for about 5 minutes (see photo).

3) Take carrots and grate them coarse grater as shown in the photo.

4) Add the carrots to the frying pan with the meat and onions, add 2-3 teaspoons of “For pilaf” spices, also mix and fry it all for 5 minutes (see photo).

5) Then remove the frying pan from the heat and transfer all the contents to cast iron cauldron, or in a saucepan with a thick bottom. If you take Chinese pans with a thin bottom, the pilaf will burn at the bottom. Therefore, in order to prepare the pilaf that we need, a real cauldron, a Soviet cast iron pot, or expensive German pans, for example, from the Rendell company (see photo), which have high-quality stainless steel and a thick bottom, are best suited.

6) Rinse 500 grams of rice well with water, removing any debris, if any, and also place in a cauldron on top of the meat. By the way, if there is any rice left over, you can use it to make fish and rice pie.

7) Sprinkle 2 level teaspoons of salt on top (you can use three if you like it saltier). Fill everything with water, the level of which should not exceed 1 cm above the level of the rice (about a finger thick). If you pour less water, the rice may not be cooked completely, and the pilaf may turn out too dry. And if you pour more, the pilaf will turn out sticky and lumpy, like in a canteen.

8) Place the pan on the fire and bring to a boil, and only then close the lid. Reduce the heat to low so that only the water evaporates and steam our Uzbek pilaf in this way for 15-20 minutes until the water has completely evaporated.

9) Then turn off the stove, let the pilaf sit for 10-15 minutes and stir it while it is still hot.

And also for gourmets:

10 minutes before the end of cooking, you can add 5-7 cloves of peeled garlic to the pilaf, simply sticking them into the depths of the rice.

To make the pilaf yellow or even golden, you need to sprinkle a little saffron on the tip of a knife when adding water to the rice. but do not overdo it with saffron, otherwise you will cook the pilaf not yellow, but orange-red, and it will not have a very pleasant taste. After all, this is a spice, and you need to add a little bit of spice. And than, yellow is also formed from carrots, so do not neglect adding carrots.

Our crumbly delicious pilaf is ready.

I heard this recipe for pilaf from an Uzbek cook, slightly modified it to suit our Russian cuisine, and prepared it for all readers of this site. As you can see, the dish is actually quite simple, but it has its own tricks, which I told you. So cook yourself, bon appetit to you and your family.

And now a few video recipes on how to cook pilaf:

1) Uzbek:

2) Tajik, in a cauldron on fire.

Pilaf is one of the most common dishes not only in the Middle East, but also in Slavic countries. This is explained by its high taste and ease of preparation. Pilaf can be eaten the next day warmed up - it perfectly preserves the original taste.

Each housewife has her own signature dish recipe. One of the most popular is crumbly pilaf. Initially, it was customary to cook the dish in a cauldron, but now modern technologies They allow you to simplify cooking and cook crumbly pilaf in ordinary dishes and even in a slow cooker.

Crumbly pilaf: recipe with photo

This recipe is designed for preparing crumbly pilaf in a cauldron. And it will be cooked on pork ribs.

We will need:

600 g rice;
5-6 chopped pork ribs;
3 medium sized carrots;
3 medium onions;
50-70 g vegetable oil;
spices: paprika, cumin (cumin), barberry;
salt pepper.

Preparation of zirvak (gravy):

Heat a cauldron, pour in vegetable oil.
Place one onion in hot oil (after smoke appears) and fry until golden brown (to remove bitterness from the oil and give it a unique flavor).
After this, remove the onion and dispose of it.
Do not reduce the heat; cooking continues over high heat.
Place the ribs in a cauldron and fry until golden brown.
Add the remaining onion, cut into half rings, and fry until golden brown.
Cut the carrots into cubes and add to the cauldron. Fry with ribs and onions for about 5 minutes.
Fill the cauldron with hot (you can even boiling water) water until the contents in the cauldron are completely covered.
Add spices, salt and pepper to taste, cover with a lid, and bring to a boil over medium heat.
When boiling, reduce heat and simmer over low heat for about an hour.

Cooking rice:

Sort the rice, rinse and soak in cold water for a quarter of an hour.
Drain the water and cover the zirvak with an even layer of rice.
Without damaging the rice layer, pour hot water in a thin stream into the cauldron until it reaches a level of 2-3 cm above the rice.
Add salt to taste, cover and wait for it to boil.
Reduce heat and leave to simmer for 20 minutes.
After adding rice to the cauldron, the contents do not need to be stirred until the end of cooking - then the dish will not turn out crumbly.
Remove the pot from the heat and, without removing the lid, let it sit for another 15 minutes.
The crumbly pilaf is served as follows: turn the cauldron onto a dish so that the rice is on the plate and the zirvak is on top. If desired, you can add greens and serve with lightly salted tomatoes.

How to cook crumbly pilaf in a slow cooker

This recipe for crumbly pilaf in a slow cooker is designed for 6 servings. The total cooking time for this dish takes about an hour.

You will need the following ingredients:

1 cup rice (160 ml);
200 ml water;
0.5 kg of meat (chicken, beef, lamb or pork);
50 ml vegetable oil;
1 onion bulb;
1 carrot;
1 tsp. salt;
1 tsp. favorite seasoning.

Step-by-step cooking instructions:

Rinse and dry the rice.
Cut the meat into pieces measuring 1.5x1.5 cm.
Chop the onion and grate the carrots.
Pour oil into the multicooker bowl and turn on the “Baking” (or “Frying”) mode.
Place meat cubes in hot oil and fry for 10 minutes until golden brown.
Add carrots and onions, wait another 10 minutes until carrots wilt and onions become translucent.
Add rice to a bowl and stir-fry for about 15 minutes.
Turn on the “Stew” (or “Pilaf”) mode, add water, salt, seasonings and cook for half an hour.

Now the crumbly pilaf is ready. It can be served with vegetable salads, sauces, but it can also be served as a complete independent dish.

Crumbly pilaf in a slow cooker: cooking secrets

Sticky rice is a pressing problem in the kitchen of many housewives. Often cooked pilaf resembles sticky rice porridge. As a rule, these are mistakes of young, inexperienced housewives. Some people consider the task of preparing crumbly pilaf impossible. This is a big misconception.

To get pilaf grain by grain, you just need to know some nuances:

The cereal must be washed well. Gluten contained in rice makes the dish sticky and to get rid of rice gluten, you need to wash the grain at least 10 times.
After washing, the rice must be dried. For example, put it on a towel.
To ensure maximum fluffiness of the dish, the rice must be fried before cooking.

If you follow all the listed instructions, your pilaf, cooked in a slow cooker or in a cauldron, will have a rich, rich taste, a wonderful aesthetic appearance and will undoubtedly turn out crumbly.

Pilaf is considered a colorful dish of oriental cuisine. It is loved for its exquisite spicy taste and satiety. Many housewives prefer to cook pilaf from pork, but using lamb, chicken, veal and even fish is acceptable. Mushrooms are often added to the dish, which ultimately makes it richer. There are many secrets that help make rice fluffy. The result is a delicious grain-to-grain pilaf. Let's consider basic recipes In order, let's highlight the main thing.

Classic pork pilaf

garlic - 1.5-2 heads
rice (preferably steamed) - 670 gr.
carrots - 700 gr.
pork pulp - 0.9-1 kg.
sunflower oil - 180 ml.
onions - 450 gr.
chili pepper (capsicum) - 0.5 pcs.
seasoning “4 peppers” - 7 gr.
salt - 40 gr.
turmeric (ground), cumin - 3-5 g each.
barberry berries - 5 gr.
drinking water - about 1.7-1.8 liters.

Pour the rice into a bowl, fill with running water so that the liquid covers the grains. To obtain crumbly pilaf, washing must be done 5-6 times. This move will remove rice flour, which glues the grains together.
During the rinsing process, crush the rice with your hands and drain the liquid. When the water becomes completely clear, leave the cereal on the sieve for a quarter of an hour.
Chop the carrots into long pieces (straws), peel the onion, and chop it in a convenient way. Pour oil into a cauldron, heat it, add the onion inside.
Remove the barberry berries from the branches, place in a colander, and rinse. Fill with water and leave to soak. At this time, rinse and dry the pork, chop into 4*4 cm pieces.
Add the meat to the fried onions, place the carrots on top, and smooth the contents with a spatula (do not stir!). Peel the garlic from the base and husk, and place the whole cloves into the cauldron.
Salt the ingredients, add chopped chili, soaked barberries and a mixture of peppers. Add ground turmeric and whole cumin. Boil drinking water and fill it with contents.
Simmer the contents under the lid for at least a quarter of an hour. After this period, place the washed rice grains in a wok (cauldron), smooth them over the meat and fry. Do not stir the mixture, otherwise the rice will not be completely steamed.
During the cooking process, press the grains against the main mixture with a spatula so that they are saturated with oily liquid and spices. If necessary, add more hot water, covering the pilaf by 1-2 cm.
After the water has been absorbed into the rice, make holes in the contents. This move will allow excess moisture to evaporate, leaving the dish crumbly. When the water is almost completely gone, make a mound of pilaf.
Set the heat to minimum, cover the cauldron with a lid and a warm towel. Simmer for 20-35 minutes until completely cooked. Sample the rice periodically. When serving, first lay out the grains, then the meat with garlic and stewed vegetables.

onions - 250 gr.
ground turmeric - 10 gr.
lamb pulp - 450-500 gr.
pork tenderloin -450 gr.
carrots - 240 gr.
vegetable oil - 75 gr.
long rice - 650 gr.
garlic - 10 cloves
laurel - 4 pcs.
ground pepper - 5 gr.
salt - 25-30 gr.
filtered water - in fact

To make the pilaf crumbly, the ratio of meat, rice and vegetables should be relatively equal. A thick-bottomed saucepan, cast-iron frying pan or wok (Kazan) is used as cooking utensils.
First of all, start washing the rice. Rinse it under the tap 3 times, then fill it with cold water and leave for 45 minutes. During this time, the starch will come out and the rice flour will be washed out.
Start preparing the vegetables. Chop the carrots into cubes and chop the onion into cubes or half rings. Rinse the lamb and pork tenderloin, dry with paper towels. Cut the meat into 3-5 cm pieces.
Pour the oil into regular frying pan, heat it until white smoke appears. Scald the meat from all sides to a crust; this move will retain the juice inside the pork and lamb.
After frying, transfer the oil and meat into a cauldron, and add the onions and carrots to the previous pan. Once golden brown, transfer the vegetables to the meat. If you wish, you can not fry the carrots, but stew them immediately in a cauldron.
Add spices, salt and chopped chili pepper. Mix the contents and compact. Drain the liquid from the rice and place it on top of the first mixture. Smooth the surface with a spoon.
Boil purified water and start pouring it into the cauldron along the wall of the dish. Make sure that the liquid covers the contents by only 1-1.5 cm. Bring the pilaf to the first bubbles at maximum power.
After boiling, reduce temperature regime to a level between average and minimum. Make holes in the pilaf Chinese chopsticks so that the contents simmer evenly.
Cover the dishes and cook the dish for half an hour, periodically assessing the taste of the rice. When the specified period comes to an end, peel the garlic cloves and stick them into the composition at a certain distance from each other.
Wrap the cast iron cookware in a warm blanket or sweatshirt and leave it to “simmer” for 1-1.5 hours. During this period, the rice will be saturated with juice and seasonings, and the pilaf will become rich.

spices for pilaf - 20 gr.
dill and parsley (fresh) - 0.5 bunch each
olive oil - 60 ml.
chicken (preferably thighs) - 600 gr.
long steamed rice - 575 gr.
carrots - 230 gr.
onion - 280 gr.
drinking water - in fact

Rinse the carrots and chop them in a convenient way (slices, half rings, straws). Chop the onion, add to the carrots, add pepper and salt.
Fry the vegetables until golden brown over a hot olive oil. Start cutting up the chicken. If possible, choose thighs, they are fattier. Chop the meat into pieces, removing the skin. You don't have to remove the bones.
Send the meat for frying, cook until golden brown ( heat treatment lasts 5-7 minutes). Then add 170 ml. water, cover the dish with a lid, simmer the meat for another 5 minutes.
Place the rice in a bowl, cover with cold water, wait 20 minutes. Rinse the grains, removing the white coating (the water should become completely transparent).
Place the onion, chicken, and carrots into the cauldron. Press down with a spoon and place rice on top. Squeeze the contents with a spatula, add chopped dill and parsley.
Pour boiling water over the mixture, covering the grains by 1 cm. Cook the pilaf without a lid for 10 minutes, then make several holes in the dish for better evaporation of moisture.
After another 10 minutes of simmering, cover the cauldron with a lid and reduce the heat to low. Cook the crumbly pilaf for a third of an hour. When the water has evaporated, turn off the stove and wrap the dishes in a warm cloth. Infuse the dish for 1.5 hours.
If you wish, you can prepare chicken and mushroom pilaf. In this case, choose champignons, oyster mushrooms or chanterelles. Pre-wash, peel and fry the mushrooms. Then add them to the chicken.

beef pulp - 450 gr.
onions - 330 gr.
round rice - 200 gr.
vegetable oil - 60-80 ml.
laurel leaf - 4 pcs.
salt - 15 gr.
carrots - 250 gr.
black pepper (ground) - 5 gr.

Rinse the beef, pat the meat dry with napkins, or dry it in another convenient way. Chop into slices of the same shape (3-5 cm), boil in 1 liter. salted water. The duration of heat treatment is 25-30 minutes.
After 10 minutes of cooking, add bay and pepper. When the meat is cooked, pour the broth into a separate bowl; you will need it later. Remove the meat and place it in a cauldron.
Chop the carrots and onions, sauté the mixture in hot oil until golden brown, then transfer the vegetables along with the liquid into the cauldron. Wash the rice, scald the grains with boiling water, and drain. Add to meat and vegetables.
Fry the contents for 3 minutes, then pour in 270 ml. broth left over from cooking beef. Do not stir the contents, cover the cauldron with a lid, place on low heat, and cook until the broth evaporates.
Try not to open the lid for the first quarter of an hour after the start of simmering. After this period, make holes in the pilaf so that the liquid leaves evenly.
When you see grains appearing in the kernels, turn off the burner. Leave the cauldron on a warm stove, covering the dishes with a warm blanket or sweatshirt. Pilaf can be consumed after 1 hour of infusion.

steamed rice (preferably long) - 420 gr.
veal tenderloin - 480-500 gr.
seasonings for pilaf - 15-20 gr.
oil for frying - 130 gr.
salt - 15 gr.
onions - 300 gr.
garlic - 8 cloves
carrots - 250 gr.
filtered water - in fact

Wash the rice, place the grains in a bowl, pour ice water over it, and leave to soak for 1.5 hours. Rinse the veal and dry thoroughly, chop into cubes (about 3 cm in size).
Prepare the vegetables (washing, peeling), chop them. Heat the oil in a frying pan and fry the veal meat for 15-20 minutes. Stir constantly to avoid burning.
After the allotted time, add carrots and onions, sauté the contents for another 7-8 minutes. After this, add spices, salt, and stir. Turn off the stove and let the ingredients sit for 10 minutes.
Now carefully transfer the contents from the frying pan to the cauldron. Drain the rice and place it on top of the meat and vegetables. Press down with a spatula, do not stir. If desired, you can add salt by placing it on the grains in the same way.
Boil the water. Pour it in a thin stream along the edge of the dish. Make sure that the water covers the rice by 1.5-2 cm. Place the cauldron on the stove and wait for bubbles to appear. Next, reduce the burner to low.
Cover the dish with a lid and wait a third of an hour. During this period, the liquid will be absorbed into the grains, you will get a delicious crumbly pilaf. After the specified period, turn off the stove.
Make 5 holes in the contents with a spoon, wrap the dishes in a sweatshirt or thick blanket. Leave until the final infusion, then place on serving plates. Serve with garlic sauce and cabbage and carrot salad.
Some housewives prefer to cook veal pilaf with ripe tomatoes or tomato paste. In this case, the tomatoes are turned into puree and sautéed along with vegetables in a hot frying pan.

Pilaf is perfect for lunch or dinner. Consider classical technology dishes, serve it with vegetable salad And spicy sauce. Make pilaf from lamb or veal, add chicken, mushrooms, barberry berries, tomato puree. Experiment with spices, vary the amount of salt and water. Choose long steamed rice as a base (you can also use round rice).

Video: how to cook crumbly pilaf in a slow cooker

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 pork pilaf 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 to which step by step recipes The photo won't give any meaningful 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 as “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.

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.
Meanwhile, heat the cauldron over high heat, add a glass of oil.
As soon as smoke appears, add onion, cut into half rings.
After 3-4 minutes, add pork to the onion: the meat should be covered golden brown crust, and the liquid evaporates.
At the final stage of preparing zirvak, add carrots, stirring constantly.
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.
Now you need to reduce the heat and simmer delicious pilaf 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!
As soon as the water boils, add the peeled heads of garlic. The cauldron is covered with a lid.
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:

Rice is poured for 40-60 minutes, after rinsing until the water is clear.
The carrots are cut into cubes, the onions into half rings, and the pork into large cubes.
First, fry the onion in slightly smoking oil, then add pieces of pork to it, no need to cover with a lid.
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.
Prepare the spices: peel the garlic, cut off the top part, chop the peppercorns, sort out the barberries.
Add 2 tbsp to zirvak. l. salt, cumin, crushed pepper. If hot chili pods are used, they are added whole.
Products are poured hot water 1 cm above their surface.
Add barberry and remaining spices, cover with a lid and simmer for about 10 minutes.
Place rice on top, carefully distributing it with a spatula. You need to press the cereal well, but do not mix it.
Immediately add the peeled heads of garlic and pour boiling water over the mixture 1.5 cm above the level of the rice.
After boiling, use a stick to make holes in the compressed cereal so that the moisture evaporates faster. Cover with a lid.
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 long-grain rice, choose round grains 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