Pilaf from pork ribs: cooking recipes

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

Pilaf can be prepared not only from lamb, but also from other ingredients: chicken, pork, beef, turkey. For example, pilaf from pork ribs is very tasty and fragrant. About him and will be discussed in the article.

About pilaf

This dish is popular all over the world, so there are a huge number of recipes. Its main ingredients are meat and rice. Although there are recipes that use mushrooms instead of meat, buckwheat instead of rice. From seasonings, it is customary to put barberry and zira in pilaf.

The cooking algorithm is always the same: frying meat, onions and carrots, adding water and seasonings, cooking zirvak, adding rice and garlic and bringing the dish to readiness.

For this dish, a cauldron is best, but you can take a pot with thick walls or a slow cooker. It is important that the rice turned out crumbly: for this you need to follow the cooking technology and choose the right rice variety.

And now some recipes for pilaf with pork ribs.

Classic recipe

Products for pilaf:

• kg of ribs;
• three large onions;
• three bigcarrots;
• garlic head;
• half a pack of long-grain steamed rice;
• 200 ml sunflower oil;
• red sweet pepper;
• hot red pepper;
• barberry;
• black peppercorns;
• zira;
• s alt.

Pilaf cooking steps:

1. Cut the onion into half rings, washed and peeled carrots into strips.
2. Remove the top layer of the husk from the head of garlic and cut off the root.
3. Cut the ribs into portions.
4. Rinse rice in running water and soak.
5. Put a cauldron on the fire. When it warms up, pour sunflower oil into it and heat it properly.
6. Send the onion to the cauldron and fry in oil until caramelized with constant stirring.
7. Place the ribs in the cauldron and fry on all sides until lightly golden.
8. Put carrots in a cauldron, after a few minutes pour boiling water to cover the carrots by 2 cm.
9. Pour s alt, red sweet and hot peppers, crushed cumin in a mortar and three or four peas of black pepper, a teaspoon of barberry berries into the future pilaf.
10. Cook over low heat (less than medium) for 40 minutes.
11. Spread the carrots in the center of the cauldron and put the head of garlic cut down.
12. Drain the water from the rice and pour it into the cauldron.
13. Pour in boiling water until it barely covers the rice.
14. Cover the pot and cook for 20 minutes.
15. Open the cauldron, rake the rice into the middle in the form of a slide, without stirring. Make a minimum fire and simmer under the lid for another 20 minutes, until all the waterwon't evaporate. If it is not enough, make punctures with a knife in several places and carefully pour in boiling water.
16. Open the cauldron and mix the ingredients.

Put rice with carrots on a large plate, then pork ribs.

With sun-dried tomatoes

This recipe for pilaf with pork ribs will require two types of rice: jasmine and basmati.

Products:

• 0.5 kg each of basmati rice and jasmine;
• 1 kg pork ribs (meaty);
• 5 bulbs;
• 700g carrots;
• two heads of garlic;
• six sun-dried tomatoes;
• black pepper;
• barberry berries;
• ground cumin;
• s alt.

Steps of cooking pork rib pilaf:

1. Rinse rice and pour cold water over it.
2. Wash the ribs, pat dry and cut into portions.
3. Cut the onion into cubes, carrots into cubes. Peel the garlic.
4. Pour vegetable oil into a cauldron or other suitable dish and heat it on fire.
5. Pour the onion into the cauldron and fry until golden brown while stirring.
6. Add the ribs and fry until golden brown on all sides, stirring occasionally.
7. Add carrots, cover and leave for three minutes, then stir and cook for another quarter of an hour. Put barberry and zira.
8. Send dried tomatoes and garlic to the cauldron, pour in hot water so that it covers the contents of the cauldron and is about 1.5 cm higher. Reduce the heat to the smallest and simmer for 40 minutes.
9. S altbroth and increase the heat to maximum.
10. Drain the water in which the rice was soaked and put it in a cauldron. Pour in hot water in a thin stream so that it is 1.5-2 cm higher than the rice, and continue cooking.
11. When the water evaporates to the middle of the rice layer, reduce the fire and cook for another 15 minutes.
12. Cover the cauldron with three layers of foil, then a lid and simmer for another 20 minutes over low heat.
13. Remove the lid, remove the foil, mix the pilaf.

Serve the finished dish with herbs.

With eggplant

By adding eggplant to pork rib pilaf, you can get a completely new version of the dish.

Products:

• 800g fatty pork ribs;
• 400g onion;
• 400g carrots;
• 400g basmati rice;
• 400g eggplant;
• garlic head;
• three teaspoons of pilaf seasoning;
• s alt.

Cooking steps:

1. Cut onions into half rings, carrots into strips, pork into portions of one rib each.
2. Pour s alt and seasoning into a bowl and mix.
3. Pour vegetable oil into a cauldron, heat over high heat until a haze appears and put the ribs in it. Fry them on all sides until golden brown.
4. Add the onion and fry until translucent while stirring.
5. When a golden hue appears on the onion, pour the carrots, fry for 5 minutes with constant stirring.
6. Give up s alt, spices and continue to cook forhigh heat while stirring.
7. Gently start pouring boiling water along the side of the cauldron. The water should cover the meat.
8. Reduce heat to very low and simmer for about 40 minutes.
9. Rinse the rice many times until the water runs clear.
10. Cut the eggplant into medium cubes, put in a colander, s alt and leave for 15-20 minutes.
11. Remove the top layer of the husk from the head of garlic, wash and dry.
12. Rinse eggplant under running water and put in a cauldron.
13. Spread rice evenly over the eggplants, stick a cut head of garlic into the center.
14. Pour in boiling water gently to cover the rice.
15. Increase the fire to the maximum, after boiling, cover with a lid and reduce the flame to a minimum.
16. After 15 minutes, open the cauldron, cover it with a towel, top with a lid and wrap the edges of the towel. Cook the pork rib pilaf for another ten minutes.

Turn off the fire, leave the dish to infuse for 30 minutes.

Conclusion

Pilaf with pork ribs is a fragrant, hearty and very tasty dish. It is considered top notch for any cook, but if you wish, everyone can learn how to cook it in their kitchen.