Pilaf without meat. Vegetarian pilaf recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It is known that pilaf is an Uzbek dish. He is very much loved not only in this country, but also far beyond its borders. Every Russian housewife has her own recipe for pilaf. Products can be used differently, but the main ingredient is always rice. Today we will tell you how to cook pilaf without meat. Take a notebook and write down original recipes.

Choosing rice for pilaf

Let's go to the store. Rice of different varieties is presented on the shelves. The shape and length of the grains does not really matter. The main thing is that the rice is good. But how to determine its quality? Now we will talk about it.

You have chosen quality rice if it is:

• keeps shape, doesn't stick or stick together;
• during cooking pilaf increases several times;
• has an oblong appearance (this is typical for medium and long grain varieties);
• absorbs fat, spices and water well;
• has not a smooth, but a ribbed surface.

Bhow to cook pilaf

We figured out the most important ingredient (rice). But the choice of dishes for cooking pilaf is no less important.

The ideal option is a cast-iron cauldron. Prefer to cook pilaf at home? Then use a boiler with a flat bottom and a capacity of 3 to 8 liters. For those who like to cook pilaf in the fresh air (in the country, in nature), we recommend purchasing a large cauldron.

A regular frying pan will work too. But it is desirable that it be made of cast iron and have a thick bottom.

Cooking chicken pilaf

Ingredients:

• a glass of rice of any variety;
• 1 tsp seasonings for pilaf;
• 200g chicken;
• butter (1/2 cup melted);
• 2 glasses of water;
• a little s alt.

Chicken pilaf is cooked like this:

1. Pour the rice into a deep bowl. Rinse and soak in water for 40 minutes. Then drain the liquid. Transfer the rice to a bowl. Fill with water. S alt and add spices.
2. When the water in the pan evaporates, pour in the above amount of oil. Cover with a lid on top. We stop a weak fire. Cook until the grains are fully cooked.
3. Chicken meat washed with tap water. Cut into medium pieces. Put in a pan and fry using vegetable oil.
4. Spread the boiled rice in a bowl on a plate. It is served hot. Put the fried pieces of meat on top. Chicken pilaf is ready for serving and further use. We wish everyonebon appetit!

Pilaf recipe with dried apricots

Product List:

• two medium onions;
• 4-5 tbsp. l. vegetable oil;
• a pinch of ground turmeric;
• 2 cups round rice;
• 200 g dried apricots;
• carrot - 2 pieces;
• 4-5 glasses of water;
• 1 tsp each coriander, red and black pepper;
• 2 handfuls of raisins;
• ½ tsp jeera.

How to prepare pilaf with dried apricots:

1. Rinse the rice in cold water. We repeat the procedure several times. As soon as the water in the bowl of rice becomes clear, you can drain the liquid. Get a deep bowl. We shift rice into it, fill it with water and leave for 20-25 minutes. During this time, the grains should swell.
2. Start processing vegetables and dried fruits. We remove the husk from the bulbs. Cut the pulp into half rings. Peel the carrots and grind on a grater. You should get thin and not very long strips. This can be achieved using a special nozzle for Korean carrots.
3. Put the raisins on a plate. Rinse with warm water, and then pour boiling water. We do the same with dried apricots.
4. Add a little bit of oil to a high-sided saucepan. We spread the cumin, ground coriander and two types of pepper. Warm up the spices well. You don't need to fry them. As soon as the aroma of spices intensifies, reduce the heat and add the chopped vegetables. First come the onion half rings. Fry them for 1-2 minutes. Then we add carrots. Fry it together with onions until softened.
5. From ricedrain the liquid. We spread the cereal in a saucepan with vegetables and spices. Mix thoroughly. Warm up the dish for 5-10 minutes. During this time, the water should evaporate, and the rice should be lightly fried.
6. While the cereal reaches the desired condition, drain the water from the plates, which contain dried apricots and raisins. We need to grind them down. Cut the dried apricots into medium pieces. Raisins can be used whole. But if you want, then cut it into two parts.
7. Raisins and dried apricots are added to the saucepan with vegetables and rice. Sprinkle with turmeric. It will give the dish a nice yellowish color. Stir the ingredients.
8. Pour in boiling water. S alt immediately. You can add some sugar. It will not spoil the taste of pilaf at all. Set the fire to the maximum value. There is no need to be afraid that the grains will burn. When the rice has completely absorbed the water, you should bring the fire to a minimum. Cover the saucepan with a lid. We leave the dish to sweat for another half an hour.
9. We got hearty and fragrant pilaf without meat. Before serving, you need to let it brew. We lay out the dish on plates. Decorate with chopped herbs and fresh vegetables.

Pilaf without meat: seafood recipe

Ingredients:

• one bulb;
• 100g green beans;
• tomato - 1 piece;
• cups of round rice;
• 200g seafood (squid, shrimp, octopus);
• red bell pepper - 1 piece;
• 1 tsp turmeric;
• 200 ml chicken broth;
• 2 tbsp. l. olive oil;
• spices.

How to make pilaf without meat (recipe with seafood):

1. Shrimp, octopus and squid must first be thawed, washed and dried.
2. Pour the rice into a bowl. Rinse and fill with warm water. We leave exactly for an hour.
3. Start processing vegetables. Remove the husk from the onion, cut the flesh into half rings. Carefully remove the skin from the tomato. Rinse peppers with tap water. Cut off the stem and remove the seeds. Chop all the vegetables (preferably in cubes). We remove the tips from the beans, and cut what is left into pieces.
4. Pour a little oil (olive) into a thick-walled pan. Lay out the onion half rings. Fry them until softened and translucent. Add the rest of the vegetables. Cook for 5 minutes, setting the fire to medium. Now we send seafood to the pan. Mix the ingredients well. Simmer under the lid until fully cooked. This process will take no more than 5-7 minutes.
5. At the end of cooking, add spices, s alt and add chicken broth. Mix the ingredient again. We wait for the moment of boiling and immediately turn off the fire. Now you can shift the pilaf without meat into the pan. But before that, the water from the rice must be drained. Cover the dish with a lid and cook it for half an hour. Next, turn off the heat and remove the pan from the stove. We wrap it with a blanket and spot it for 10 minutes. After that, you can serve pilaf to the table. In Spain, this dish is called paella.

Chinese pilaf with shrimps

Grocery set:

• some soysauce;
• one bulb;
• 150g unpeeled shrimp;
• a few sprigs of dill;
• 2 tbsp. l. sunflower oil;
• red bell pepper - 1 piece;
• glass of boiled rice (round).

Chinese pilaf (step by step recipe):

1. Remove the husk from the bulb. Wash the pepper and remove the seeds. We wash the vegetables together with dill sprigs with tap water. Dry them before cooking.
2. Defrost shrimp. Pour into a bowl and simmer a little in boiling water. When the carcasses float, you can start cleaning them from shells.
3. Send the onion and shrimp to the heated pan. Fry using oil.
4. In a small saucepan, boil rice, pre-washed and soaked. This process will take 35-40 minutes.
5. Put onion, boiled rice and seafood in different plates.
6. Chop the pepper and fry it in a pan with butter. As soon as the pieces soften, add seafood, onions and rice again. Drizzle the dish with soy sauce. S alt. We mix the ingredients. Simmer for 3 minutes. Now you can lay out Chinese pilaf without meat on plates and treat your household to it. Rest assured, your efforts will be appreciated.

Japanese Pilaf

Required products:

• one carrot;
• ½ part of an onion;
• sesame oil;
• 500g sushi rice;
• red bell pepper - 1 piece;
• 500g seafood;
• a few green onions;
• spices.

How to cook Japanese pilaf (step by step recipe):

1. Defrost the seafood, put it in a pot and boil it.
2. Peel the carrot and onion, wash and cut into small cubes.
3. Pepper get rid of seeds. Rinse with tap water and cut into cubes.
4. Fry carrots and onions in a pan, adding sesame oil. After a few minutes, we send cubes of bell pepper to them. We also shift the boiled seafood there. Simmer for 5 minutes. Then pour in the beaten egg.
5. It remains to s alt, season and combine it with rice. Cooking for another 5 minutes. Before serving, Japanese-style pilaf should be sprinkled with chopped herbs and poured over with soy sauce. It turns out very tasty and unusual.

Cooking pilaf with beans

Product List:

• 1 tbsp l. tomato paste;
• one bulb;
• laurel - a few leaves;
• 1, 5 cups of rice;
• a pinch of cumin, coriander and barberry;
• 350g pumpkin;
• 7 art. l. vegetable oil;
• a glass of beans;
• a little s alt.

Practical part:

1. Wash the beans in running water. We repeat the procedure 2-3 times. Transfer the beans to a bowl and cover with cold water. We leave for 3-4 hours. Then we remove the liquid, and send the beans to the pan. We put it on the stove. Set the fire to the minimum value and cook until the beans soften. Next, throw them in a colander so that the liquid is glass.
2. Rice washedunder the tap several times. Fill a deep saucepan with water up to half the volume. We turn on the fire. We are waiting for the moment of boiling. Now pour in the rice and cook until half cooked, setting the fire to medium. Then we throw it in a colander.
3. Place the boiled beans in a saucepan. There we add rice and 3 tbsp. l. oils. S alt. Add your favorite spices. Stir the ingredients.
4. Start cleaning and chopping the pumpkin (in chunks or cubes). Remove the husk from the bulb. Finely chop the pulp.
5. Pour 3 tbsp. l. oils. Throw in the chopped onion. Fry until it softens. Add some tomato paste. Fry for a few more minutes.
6. In a saucepan, heat up 1 tbsp. l. oils. Fry the pumpkin pieces in it. We stir. After a couple of minutes, add the onion fried with tomato paste. Pour vegetables with water (half a glass). Spread the mixture of beans and rice. Cover the saucepan with a lid. Fire is kept to a minimum. Simmer the dish for 10-15 minutes. Before serving, pilaf with beans should be mixed with a spatula and distributed among plates. Bon appetit everyone!

Fruit pilaf in a slow cooker

Ingredients:

• ½ part of a large carrot;
• 4 multi-glasses of water;
• 70 g each of prunes, dried apricots and figs;
• 2 tbsp. l. vegetable oil;
• ½ tsp turmeric;
• 100g raisins;
• 2 multi-glass rice.

How to make fruit pilaf in a slow cooker:

1. We put on the table all the necessaryproducts. We turn on the multicooker. Lubricate the bottom of the bowl with oil.
2. Peel the carrots and grind on a grater. We send it to the multicooker. We also put raisins there.
3. Cut prunes and dried apricots in half. Put into a bowl. Add fig pieces and sprinkle with turmeric.
4. Wash the rice 5-7 times. Drain the liquid and pour it into the slow cooker to the rest of the ingredients. Fill with water. S alt.
5. Start the "Pilaf" mode. While the dish is being prepared, you can go about your business. After the beep sounds, turn off the multicooker. We distribute bright pilaf with fruits on plates. We enjoy its sweet taste and unsurpassed aroma.

In closing

By choosing any of the recipes proposed in the article, you can cook an unusually delicious pilaf without meat. The cost of products and time is minimal.