How to cook delicious pilaf at home

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

In this article we will tell you how to cook delicious pilaf. Recipes will appeal to lovers of the classic dish, seafood and chicken. We will use different meats, add vegetables. Each dish in the end will turn out fragrant, satisfying and incredibly tasty! How to cook delicious pilaf? See further content.

Uzbek plov

This is a classic recipe and very easy to make. If you follow the instructions, the pilaf will turn out rich, crumbly, and not reminiscent of porridge. Take for cooking:

• half a kilo of lamb;
• two cups of rice (any kind, but long-grain is preferable);
• five medium-sized carrots;
• four onions;
• glass of vegetable oil or fat;
• seasoning for pilaf and s alt (if the seasoning is no longer s alty), or two pods of hot pepper, ground red and black pepper, five cloves of garlic.

Cooking Uzbek pilaf

Pour oil or melt fat into a pot. Fry the lamb cut into small pieces in it until it appearscrust. We cut the carrots into strips, and the onions into half rings, send them to the meat, fry a little. Add s alt and seasoning, or a lot of ground pepper, garlic with whole cloves, capsicum - whole. Fill with water to cover the meat. Stew for half an hour.

Rice must be washed under running water, sent to the meat, pour water so that it only covers all the ingredients.

After the water has boiled away, in several places we pierce the dish to the bottom, pour two tablespoons of water into these holes, cover with a lid, reduce the fire to a minimum 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 real pilaf is the one cooked in a cauldron. Only thanks to this dish the dish turns out perfect. But modern housewives are used to using a slow cooker, and a real cauldron is rarely found in an ordinary apartment. We suggest learning how to use a slow cooker in cooking 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;
• garlic head;
• zira, a mixture of peppers ands alt.

How to cook pilaf in a slow cooker

Rice should be washed well, and then poured with water and left to soak.

Cut the lard into cubes in a centimeter, meat - in two centimeters. Coarsely grate the carrots or cut into strips. Onions - in half rings, you can also finely, as you like.

Put the lard in a frying pan and heat over low heat, remove the cracklings. If oil is used, heat it up strongly. Fry the onion until golden, then add the meat. When it turns red, add the carrots, stirring, fry. S alt, add cumin and pepper.

Coarsely chop half of the garlic, put in a multicooker pan, meat in the same place. Fill with water so that it covers the products two centimeters higher. Select the "extinguishing" mode.

At the end of the regime, try the broth, it should be a little s alty. if not, add s alt and spices. Drain the liquid from the rice, send to the meat. Without stirring, fill with water, again, so that the covers are two centimeters higher. Set the mode to "rice" (it can be "pilaf" or "fast", depending on the model of the multicooker).

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

Chicken pilaf

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

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

Meat should be cut into small pieces, onions - finely, or half rings, carrots - into strips, or grated on a coarse grater.

Heat the vegetable oil in a cauldron, fry the meat on it first, then add onion and carrots to it, s alt, season, pour two glasses of water and simmer for 20 minutes.

Rice is washed, sent to meat and vegetables, pour two glasses of water, after boiling, bring the fire to a minimum, cover and simmer until tender.

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;
• big carrot;
• medium bulb;
• ripe, large tomato;
• bell pepper;
• two tablespoons of tomato paste;
• two cups of rice;
• favorite spices and s alt.

Cooking instructions

The meat should be cut into small cubes, remove the films, rinse, dry with a paper towel. In a cauldron with oil, we send the meat to be fried until it is fried. Add chopped onions and carrots, fry until soft.

Cut the tomato into cubes, pepper - into strips, for meat with vegetables. Stew quite a bit, juiceshould not melt. S alt, season, add tomato paste, mix. When the pasta begins to fry, pour two glasses of water, simmer for forty minutes.

Rice is washed, put on meat with vegetables, pour water so that it covers two centimeters. After boiling, cover with a lid, reduce the heat and leave to cook until all the water boils away.

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

Pilaf with trout or salmon

Do you know how to cook delicious fish pilaf? We are ready to share the perfect recipe for seafood lovers! We will use carcasses (bellies) of trout, you can also salmon!

Products for cooking:

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

Carrots need to be grated, onions cut as you like. We wash the rice, you can take round or long-grain, but steamed is best. Rinse the bellies and blot with a paper towel, cut into pieces.

Fry carrots and onions, when golden brown, add rice, put pieces of belly on top of it. S alt, season, pour two glasses of water.

Ten minutes before readiness, put the bay leaf, cover again.

When ready, sprinkle with herbs anddrizzle with lemon juice.

Squid pilaf

This dish is quite suitable for fasting days, when it is allowed to eat seafood. Also, this recipe will appeal to everyone who cares about he alth, because squids do not harm the body, like fatty meat. How to cook delicious pilaf with this ingredient? Let's see.

• half a kilo of squid:
• one and a half cups of rice;
• carrot and onion;
• a third cup of vegetable oil;
• s alt and seasonings.

Pour squids with boiling water, leave. Boil rice for ten minutes - until half cooked.

Chop onions and carrots into strips, fry. Cut the squid, send to the vegetables. Add fire, fry for five minutes.

Drain the rice, rinse, send to the pan with the rest of the ingredients, fill with water so that it only slightly covers the food. S alt and season. Remove from heat when 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 liver dish.

• half a kilo of liver;
• two cups of rice;
• two hundred grams of lard;
• large onion and carrot;
• s alt and seasonings.

The liver should be cut into cubes, remove the films, rinse well.

In a frying pan, or in a cauldron, fry onions and carrots, add the liver, bring it toblush. S alt, season, pour water and simmer for five minutes.

Wash the rice and put it on top of the liver, add water to cover all the ingredients, add s alt if necessary and cover with a lid. You need to cook until the rice swells and the water evaporates.