In this article we will tell you how to cook a delicious pilaf. Recipes will appeal to lovers of classic dishes, seafood and chicken. We will use various meat, add vegetables. Each dish as a result will turn out fragrant, hearty and incredibly tasty! How to cook a delicious pilaf? See further contents.
Uzbek pilaf
This is a classic recipe; cooking it is very simple. If you follow the instructions, the pilaf will turn out to be saturated, crumbly, and not resembling porridge. Take for cooking:
- a pound of lamb;
- two glasses of rice (any, but long-grain preferred);
- five medium-sized carrots;
- four onions;
- a glass of vegetable oil or fat;
- seasonings for pilaf and salt (if the seasoning is no longer salty), or two pods of hot pepper, ground red and black pepper, five cloves of garlic.
Cooking Uzbek pilaf
Pour oil into the pot or melt the fat. Fry lamb chopped into small pieces in it until a crust appears. Cut the carrots into strips, and onions in half rings, send to the meat, fry a little. Add salt and seasoning, or a lot of ground pepper, garlic with whole cloves, capsicum - whole. Fill with water so that the meat is hidden. 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, 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 a delicious pilaf at home. The finished dish can be sprinkled with raw onions, herbs or steamed raisins.
How to cook a delicious pilaf in a slow cooker
Everyone knows that the real pilaf is the one prepared in the cauldron. Only thanks to this dish the dish is perfect. But modern housewives are used to using a slow cooker, and you rarely see a real cauldron in an ordinary apartment. We suggest learning how to use a slow cooker in cooking pilaf! So, how to cook a delicious homemade pilaf? To begin with, we find in the kitchen products that are needed for cooking, these are:
- a pound of meat (ideally lamb, but if not, or you do not like it, take pork);
- a pound of round rice;
- one hundred grams of onion;
- a pound of carrots;
- three quarters of a glass of vegetable oil or 200 grams of lard;
- head of garlic;
- zira, a mixture of peppers and salt.
How to cook pilaf in a slow cooker
Rice should be washed well, and then pour water and leave to soak.
Dice the fat into centimeters, and the meat into two centimeters. Rub the carrots coarsely or cut into strips. Onions - in half rings, it is possible and finely, it is as you like.
Put the fat in a pan and stoke it 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 is browned, introduce the carrots, stirring and fry. Salt, add cumin and pepper.
Coarsely chop the half of the garlic, put it in the pan from the slow cooker, and there the meat. Pour water so that it covers food two centimeters higher. Select the quenching mode.
At the end of the regime, try the broth, it should be slightly salted. if not, add salt and spices. Drain the liquid from rice, send to the meat. Without stirring, fill with water, again, to cover two centimeters higher. Set the "rice" mode (it can be "pilaf" or "fast", depending on the multicooker model).
When ready, send the rest of the chopped garlic to the pilaf, a little zira, mix, let it brew for 15 minutes.
Chicken pilaf
How to cook chicken pilaf deliciously? This is quite possible, and the taste is not inferior to that dish that is prepared from lamb or other fatty meat. Chicken pilaf is lighter, less harmful, as meat is considered dietary. Of the ingredients we need:
- a pound of chicken;
- 200 grams of carrots, the same amount of onion;
- two glasses of rice;
- three cloves of garlic;
- four glasses of water;
- seasoning for pilaf and salt (if seasoning is not salty).
The meat should be cut into small pieces, onions - finely, or in half rings, carrots - in strips, or rubbed on a coarse grater.
In a cauldron, heat the vegetable oil, fry the meat on it first, then add onions and carrots to it, salt, season, pour two glasses of water and simmer for 20 minutes.
We wash the rice, send it to meat and vegetables, fill it with two glasses of water, after boiling, reduce the fire to a minimum, cover with a lid and simmer until cooked.
Beef pilaf
Let's make a little unusual pilaf, diversify it with vegetables and tomato paste! Ready to experiment? Then go ahead!
- a pound of beef pulp;
- large carrot;
- medium onion;
- ripe, large tomato;
- bell pepper;
- two tablespoons of tomato paste;
- two glasses of rice;
- favorite seasonings and salt.
Instructions for cooking
The meat should be cut into small cubes, remove the film, rinse, dry with a paper towel. In a cauldron with butter, we send the meat to be fried until it is fried. Add chopped onions and carrots, fry until soft.
We cut the tomato into cubes, pepper - into strips, for meat with vegetables. Stew quite a bit, the juice should not melt. Salt, season, introduce tomato paste, mix. When the paste begins to fry, pour two glasses of water, simmer for forty minutes.
We wash the rice, put it on the meat with vegetables, fill it with water so that the covers are two centimeters. After boiling, cover with a lid, turn down the heat and leave to cook until all the water boils.
We told you how to cook beef pilaf deliciously. 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 trout carcasses (belly), we can also use salmon!
Products for cooking:
- 200 grams of trout belly (salmon);
- a glass of steamed rice;
- large onion;
- two carrots;
- two glasses of water;
- a quarter of a lemon;
- a pair of bay leaves;
- salt and pepper;
- any greens.
Grate the carrots, chop the onion as you like. We wash the rice, you can take round or long-grain, but steamed is best suited. Rinses and rinse with a paper towel, cut into pieces.
Fry carrots and onions, when golden brown, pour rice, on top of it we put pieces of abdomen. Salt, season, fill with two glasses of water.
Ten minutes before readiness, put a bay leaf, cover again with a lid.
When ready, sprinkle with herbs and sprinkle with lemon juice.
Squid pilaf
Such a dish is quite suitable for fasting days, when it is allowed to eat seafood. Also, this recipe will appeal to everyone who monitors health, because squids do not harm the body like fatty meat. How to cook a delicious pilaf with this ingredient? Let's get a look.
- a pound of squid:
- one and a half glasses of rice;
- carrot and bulb;
- a third of a glass of vegetable oil;
- salt and seasoning.
Steep boiling water pour squid, 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 water from the rice, rinse, send to the pan to the rest of the ingredients, pour water so that it only slightly covers the food. Season with salt and season. Remove from heat when water evaporates.
Beef liver pilaf
Knowing how to cook a delicious pilaf with various ingredients, you can always diversify family dinners. We suggest learning how to cook this delicious liver dish.
- a pound of liver;
- two glasses of rice;
- two hundred grams of lard;
- large onion and carrot;
- salt and seasoning.
The liver must be cut into cubes, remove the film, rinse well.
In a frying pan, or in a cauldron, fry the onions and carrots, add the liver, bring it to a blush. Salt, season, fill with water and simmer for five minutes.
We wash the rice and spread it on top of the liver, add water to cover all the ingredients, add salt and cover if necessary. Cooking is necessary until the rice swells and the water evaporates.