Pilaf is hardly a dietary dish. But if you replace ordinary rice with brown and use rabbit meat, you can get not only tasty and aromatic, but also a dish useful for the figure, which will quickly disappear from the plate.
Useful tips for every housewife
No matter how simple the recipe for pilaf with a rabbit, to spoil it is very simple if you do not know how to cook this dish. Every housewife dreams of mastering the subtle art of making the perfect pilaf. Therefore, the following recommendations will be very helpful:
- First, you need to use the correct rice. There are special varieties that should be used for cooking pilaf with a rabbit. The advantage should be given to Uzbek rice, which has all the necessary properties. If not, you can use the usual round.
- Secondly, the sequence of bookmarking products is important: onions, carrots, meat, fat, salt, water and only then rice.
- Thirdly, you should correctly choose the meat. For pilaf with a rabbit, it is best to buy a carcass of a young animal, use parts where there are not many bones.
The process of preparing cereals is also important. Rice must be thoroughly washed. In a cauldron, pan or slow cooker, it is first cooked, and then steamed. Ideally, pilaf with a rabbit should be cooked in a cauldron. But not every housewife can boast of having such an important element in the kitchen arsenal.
How to choose meat for pilaf?
Rabbit has long been recognized as a dietary product that is well absorbed by the body. The meat contains a large number of nutrients, so it is recommended for young children. Many housewives do not like a rabbit because its meat becomes dry after heat treatment. This is due to the low fat content. There are several ways to avoid this problem:
- Use for cooking is a medium-sized carcass (not more than 1.5 kg).
- The rabbit needs to be taken fresh, it is possible in a vacuum package, but not a frozen product.
- The meat should be pink, without bruising and yellowness.
- For pilaf, the back of the carcass is suitable. The top one can be used to make soups or broths.
Before you get acquainted with the recipe for pilaf from a rabbit, you should prepare the meat: it should be chopped into portions and soaked in marinade (sour cream, kefir or soy sauce).
Essential Ingredients
- Rabbit - 1 kg.
- Rice - 3 cups.
- Water - 1 l.
- Onions - 1 pc.
- Medium-sized carrots - 1 pc.
- Head of garlic.
- Turmeric and zira - half a teaspoon each.
- A pinch of barberry.
- Seasoning for pilaf.
- Sunflower or olive oil.
- Salt and pepper.
First of all, you need to marinate the meat and rinse the rice. If there is practically no time for pickling, you can use a slow cooker.
Cooking method in a slow cooker
Cut the onion into thin half rings. Separate the lower part of the rabbit carcass from the front, making an incision just above the shoulder blades, cut the breast into 4 parts, cut the pulp from the abdomen. Lower legs divided by joints.
Peel the medium-sized carrots and cut into thin strips. Pour vegetable or olive oil into the multicooker bowl, turn on the "Frying" mode and put onions. Strongly fry the onion is not worth it - just soften it.
Now you can send meat to it, mix well and continue to fry until the rabbit becomes a beautiful ruddy color. Now you can add carrots and fry for another five minutes. After that, you can send zira, turmeric, barberry and seasoning for pilaf into the bowl. Add salt and pepper, pour water. Close the lid, set the mode "Extinguishing" or "Cooking" and cook for half an hour.
Rabbit pilaf: recipe with photo step by step
The dish is almost done. It remains only to rinse the rice and send it to the slow cooker. If the device has a special function "Pilaf" or "Rice", set it and cook for another 40 minutes. Literally 5 minutes before the end of cooking, you need to put a head of garlic to the pilaf (directly in the center).
All ingredients should be thoroughly mixed before serving.
To help the hostess
If you managed to marinate the meat in advance, cook the pilaf in a cauldron or pan. During pickling, the meat draws in a lot of liquid, which can interfere with the preparation of friable rice.
If you bought a large fat rabbit, it is better to cook pilaf in the oven. So the excess fat is evaporated from the dish. Now you know a simple recipe for pilaf from a rabbit. The photo of the dish looks very appetizing, so try to cook it in the very near future. Enjoy your meal!