There are a lot of recipes for pilaf. It can be prepared from any meat and use not only rice, but also other cereals. Let's cook pilaf from tender rabbit meat, which will become a healthy and tasty dish on your table.
Recipe for pilaf with a rabbit in a slow cooker
Rabbit meat is considered dietary, it contains a large number of useful substances, and it is also very useful, easily absorbed by the body and is suitable for feeding children from a very young age. To prepare pilaf from a rabbit, we need:
- Rabbit meat - one kilogram.
- Long grain rice - three glasses.
- Carrots, onions, garlic - one each.
- Water is one liter.
- Turmeric, barberry, zira - one teaspoon each.
- Vegetable oil - 100 milliliters.
- Ground black pepper, salt - to your taste.
How to cook rabbit pilaf:
- Grate the carrots on a coarse grater, chop the onion in half rings.
- Slice the rabbit meat into portions.
- Set the slow cooker on the option "Frying", pour the oil into the bowl, heat it and dip the onion there.
- As soon as the onion becomes transparent, lower the meat and continue to fry until golden brown.
- Now lower the carrots to the meat with the onion and then stew for another five minutes.
- Add all seasonings, salt and fill with water. Now close the lid of the appliance, set the "Extinguishing" option and cook for half an hour.
- Before lowering the rice into the total mass, rinse it several times.
- When the rice is in the multicooker bowl, level it and add water if necessary, the liquid should cover the rice two centimeters.
- Put the appliance in Pilaf or Rice mode and cook another 40 minutes.
- Dip a whole head of garlic in pilaf 10 minutes before cooking.
Pilaf with prunes and nuts
Below is a recipe for pilaf with a rabbit with a photo, and for starters we will prepare all the ingredients:
- Rabbit - half a kilogram.
- Rice is one glass.
- Onions and carrots - one each.
- Prunes and walnuts - a handful.
- Sunflower oil - 100 milliliters.
- Grated nutmeg and ground coriander - half a teaspoon each.
- Pomegranate juice - 30 milliliters.
- Salt, ground pepper - to taste.
- Water - half a liter.
This rabbit pilaf is cooked like this:
- Rinse the rice several times and soak for a couple of hours.
- To swell prunes, it must be poured with hot water for half an hour.
- Cut the carrots into cubes, chop the onion in half rings.
- Cut the rabbit in portions, prunes - in strips.
- Heat the oil in a cauldron or in a deep bowl with a thick bottom, dip the rabbit and prune slices there, fry everything for seven minutes until the aroma is obtained.
- Now send the onions with carrots to the meat and simmer for about 20 minutes.
- After that, fill everything with water, salt, pepper, season with spices and pour in crushed nuts. Mix everything and lower the rice.
- Cover, simmer and simmer until cooked for about 40 minutes.
Couscous pilaf with rabbit and zucchini
Many people use bulgur instead of rice. This dish will delight gourmets and diversify any dinner. The following ingredients are needed for rabbit pilaf:
- Rabbit fillet - one kilogram.
- Onions, zucchini, carrots - one each.
- Butter - 100 grams.
- Couscous - 300 grams.
- Salt, spices, cilantro herbs - to taste.
- Bouillon.
This rabbit pilaf is cooked like this:
- Cut the fillet from the bones, cut it into small pieces, put the bones on the fire and cook the broth from them.
- In a cauldron, over medium heat melt the butter and pass the pre-chopped carrots and onions there for about seven minutes.
- Now we send a rabbit there, salt, pepper and fry the meat for 10-15 minutes. After that, we lower the zucchini to the meat, chopped into small cubes, bulgur and fill with broth. Mix everything and simmer under the lid for about five minutes.
- After that, turn off the fire and let it brew for a quarter of an hour. Put the dish on a plate and sprinkle with chopped cilantro.
Meat selection
After heat treatment, the rabbit meat becomes dry, due to the fact that there is practically no fat in it. In order for pilaf pilaf to be tender, juicy and tasty, you need to adhere to several rules:
- When choosing meat, give preference to carcasses whose weight does not exceed one or one and a half kilograms. If the rabbit is large and weighs more than two kilograms, it means that the meat is old, tough and will probably have an unpleasant smell.
- Do not buy frozen rabbit meat, it is better to take fresh or in vacuum packaging.
- When buying, pay attention to the color of the meat, the young rabbit has a pale pink color, no bruising and a flexible, soft skeleton - it can be easily bent.
- For pilaf, it is better to take the back of the rabbit, it is more fat.
- To make the meat more juicy, marinate it in soy sauce or sour cream before cooking.
Useful Tips
- If you decide to cook pilaf for a child, it is better to take the sirloin of a rabbit without bones. It does not require pickling.
- If you purchased a large and fat rabbit, then cook the pilaf in the oven, the fat will melt and the meat will become juicy and soft.
- In a cauldron or pan, it is better to cook pre-pickled meat, because during pickling it becomes juicy, and the rice can get sticky. To avoid this, fry the meat over high heat until golden brown.
- It is better to use Basmati or Jasmine rice for pilaf.