Who does not like pilaf? Perhaps only the one who has never tried it. Indeed, the dish is one of the most delicious among those that came to our table from Central Asia. And most of our compatriots like pilaf with ribs (pork) most of all. The dish is just great, but only if the cook knows how to cook it.
Dish history
Today it is difficult to say where and when exactly pilaf was first cooked. Almost every people in Central Asia claims that this great discovery belongs to their compatriots. And they are preparing it in many countries: in Uzbekistan, Azerbaijan, Tajikistan, as well as in Iran and a number of others.
Moreover, the dish is not simple, but ritual. That is, it must be cooked at various important events, whether it is a wedding, having a baby, a funeral, or any other.
Although women usually cook pilaf on ordinary days, experts know for sure that only men can do the work of culinary art. Therefore, if the pilaf is preparing for the holiday or just for the arrival of guests, it must be made by the head of the family. And in especially solemn occasions a real expert is invited, who often comes from another city.
And since such attention is given to him, it is expected that the taste of a properly cooked pilaf is simply excellent.
We select the right ingredients
Of course, real pilaf is always cooked with lamb. However, not all our compatriots like this meat - often it has a very specific smell, which is especially appreciated by Asians, but it discourages people who are not used to it.
In addition, lamb is always fried in fat tail fat. Finding it can be difficult, not to mention the fact that it additionally enhances the unusual aroma. Therefore, most of our compatriots offer to abandon lamb in favor of the usual pork. And it is with pork ribs pilaf, the recipe with a photo of which you will see below, usually turns out to be incomparable.
First you need to find the right products:
- Pork ribs - 1 kilogram.
- Long grain rice - 1 kilogram.
- Carrots - 1 kilogram.
- Onions - 4-5 pieces.
- Garlic - 1 head.
- Vegetable oil - 0.5 cups.
- Salt, barberry, turmeric, zira - to taste.
In general, problems with finding ingredients usually do not arise - most of them are freely sold at any grocery store.
But with rice, everything is not so simple. Some connoisseurs prefer rice steamed more - with it pilaf is more crumbly. Others prefer the Akmarzhan variety - its grains easily absorb the smell and taste of meat and vegetables, making the taste of the dish more vivid. Decide for yourself which option is best for you.
Cooking in a cauldron
Of course, the real recipe for pilaf ribs (pork in our case) involves the use of a cauldron. Therefore, first of all, consider this option.
Butter is poured into a cauldron and warmed well. Finely chopped onions are added here and fried until half cooked. Pork ribs, washed, dried with a paper towel and divided into separate parts, are added here.
When the appetizing crust appears on the meat, add the carrots, peeled and cut into strips, into the cauldron. Now we fill here with half a liter of water and simmer for about 30 minutes - the result is a “zirvak” or the basis for pilaf.
While preparing zirvak, rice should be washed well and soaked for 20-25 minutes in cold water.
After the allotted time, add all the seasonings to the zirvak, as well as the head of garlic peeled from the top layer of the husk - you do not need to peel or divide it into cloves. Pour rice on top and pour cold water on top - it should cover the grain by about 3-4 centimeters.
Cook on low heat for 20-30 minutes, until the pilaf takes some of the water - the rest should evaporate. We leave it under the lid for 30-50 minutes and overturn the cauldron into a large dish so that the meat and vegetables are on top. Enjoy your meal!
We use a slow cooker
You can cook pilaf with ribs (pork) and in a slow cooker. Yes, it’s not exactly that taste, but it saves a lot of time.
Prepare the ribs (rinse, dry, cut) and fry in vegetable oil in a multicooker bowl in the "Baking" mode - 15 minutes on both sides. Pull out the meat.
Fry the chopped carrots with onions in the same mode - about 10 minutes.
We return the ribs to the bowl, pour three glasses of water and “bake” 30 minutes - make sure that the water does not evaporate, otherwise the meat and vegetables will be burnt. Add all the seasonings here, pour the washed rice, stick the garlic in it from above and pour water. Run the program "Rice" and wait for the sound signal.
The result will certainly surprise you, proving that in a slow cooker you can cook a delicious pilaf.
Conclusion
This concludes our article. Now you know how to cook pilaf from pork ribs. The recipe, although it seems complicated, in fact, any novice chef can master it.