Pilaf from buckwheat: recipe with photo

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

We all know that plov is a specially prepared rice with meat. The dish is hearty and very tasty. But it turns out that different cereals can serve as the basis for this dish. The article will tell you how to cook delicious buckwheat pilaf.

A bit of history

Pilaf is a very ancient dish, the principles of preparation of which were formed in India and the Middle East. At the end of the 17th century, the envoys of the French royal court, returning from Turkey, enthusiastically talked about a surprisingly tasty dish of rice and meat, seasoned with saffron and turmeric. But the French chefs could not cook a real plov. Using the traditional methods of national cuisine, they created a porridge with meat and sauce, which was given the name "myroton". It was only in the 19th century that the original pilaf recipe came to Western Europe. Since then, this dish has become a constant on the daily and festive table of Europeans.

The classic dish is made from rice, beef, vegetables and seasoned with spices. But the old recipe has undergone many changes, the ingredients have changed, the technology has improved. As a result, about a thousand variants are known today.cooking this dish. For example, you can cook a very tasty pilaf with buckwheat. The recipe, photos of the dish are presented below.

Ingredients

What the hostess will need:

• buckwheat - 1 kilogram;
• pork ribs - 0.5 kg;
• pork pulp - 0.5 kg;
• large onion - 7 pieces;
• large carrot - 3 pieces;
• garlic - 1 head;
• vegetable oil (best refined sunflower) - 0.5 cups;
• water - 1.5 liters;
• s alt - to taste;
• allspice ground pepper - 0.5 teaspoon;
• seasoning for pilaf - 1 teaspoon.

As you can see, all products are available, they can be bought at any store and inexpensively. From this amount of ingredients you get a large cauldron of pilaf. There will definitely be enough for the guests.

Preparing food

Soak the meat in cold water for about an hour, dry it on a paper towel, cut into portions.

My carrots, peel and cut into large sticks (about 5 cm long).

We sort the grits, wash them under running cold water, but do not soak them.

Cut two onion heads into half rings of medium thickness, and the remaining five into large pieces.

Cooking

How to cook real buckwheat pilaf, and not just delicious porridge with meat? To do this, you need to follow a certain technology. So, let's cook step by step authentic buckwheat pilaf with meat.

Warm up firstcauldron, pour sunflower oil into it, put large pieces of onion and fry them completely. That is, we will fry in oil until the onion becomes dark brown. After that, use a slotted spoon to select all the pieces so that the oil remains clean (it can be filtered).

Next, we send the ribs to the cauldron, fry them over medium heat until a beautiful golden crust, put them on a plate. The turn of the fillet part has come, which we also send to the cauldron and fry on all sides, and then put it on a plate for the ribs.

Pour the onions into the cauldron, bring it to a golden color, then put the carrots. Cook it until soft: over medium heat for about 10 minutes, stirring occasionally. When the vegetables are ready, you need to return the meat to the cauldron, while laying it in a layer on the onion and carrot.

Now in a separate bowl you need to heat up the water well, since you can’t pour it cold into the cauldron so as not to lower the temperature of the sunflower oil. Dissolve s alt and spices in water, carefully pour over meat and vegetables. In the middle we put the washed, but not peeled garlic (just rinse the whole head under the tap and do not disassemble, cut the roots with a knife) and fill in the dry grits. At this stage, buckwheat pilaf can no longer be disturbed. Just close the cauldron with a lid, reduce the heat a little and wait 30-35 minutes. After this time, the cauldron can be removed from the fire. The dish is ready!

Pilaf from buckwheat with chicken

Some gourmets prefer buckwheat pilaf with chicken rather than pork. Prepare it exactly as described above. But there isa few subtleties that should be taken into account to make the food tasty:

• for pilaf take pitted sirloin and thighs, cut coarsely;
• chicken is fried very quickly over high heat, otherwise it will boil during stewing;
• it is recommended to pre-soak the meat in s alted water to make it tasty;
• onions are not pre-fried, that is, only 2 onions are used in the cooking process. Chicken is a delicate dietary meat, and too much culinary stress spoils it.

As a result, you will get a very tasty and fragrant dish, the calorie content of which is much lower than in the previous version.

Pilaf with buckwheat and mushrooms

For a change, you can cook lean buckwheat pilaf, replacing the meat in the recipe with any mushrooms - oyster mushrooms, champignons, porcini, boletus, honey mushrooms, chanterelles, etc.

Mushrooms per kilogram of cereal will also need about 1-1.5 kilograms. They need to be washed, peeled, cut into large pieces, small mushrooms left whole. Fry over high heat until tender.

Otherwise, cook as described above: fry onions and carrots, put prepared mushrooms on them, pour hot water with spices, add cereal, add garlic. Simmer for about half an hour without stirring.

Little secrets

According to this recipe, pilaf can be prepared from any cereal: barley, wheat, oatmeal, pearl barley. But barley and wheat groats must first be boiled tohalf-cooked, and pearl barley - until fully cooked (it is cooked for several hours and simply does not have time to "walk" in the allotted 35 minutes).

When the buckwheat pilaf is ready, you can put 100 grams of butter on top, cover and let it melt, but you can’t mix the food!

You can take any meat: beef, poultry, lamb. Only with a rabbit it will not work out deliciously, since rabbit meat needs to be cooked in a special way.

This dish can be cooked in a slow cooker, but real pilaf is cooked in a thick-walled cast-iron cauldron.

Don't put bay leaves in pilaf.

It is important to observe the principle of "layering", that is, lay the ingredients in layers: vegetables, meat (mushrooms), cereals.

Now you know how to cook real buckwheat pilaf. The recipe is simple, even a novice cook can handle it, the main thing is to follow all the cooking rules.