Pork ribs pilaf: recipes

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

About pilaf

This dish is popular all over the world, therefore there are a lot of recipes. Its main ingredients are meat and rice. Although there are recipes in which mushrooms are used instead of meat, buckwheat is used instead of rice. From seasonings to pilaf, it is customary to put barberry and zira.

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

A cauldron is best for this dish, but you can take a pan with thick walls or a slow cooker. It is important that the rice turn out friable: 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:

• kilogram of ribs;
• three large onions;
• three large carrots;
• head of garlic;
• half packs of steamed long-grain rice;
• 200 ml of sunflower oil;
• sweet red pepper;
• hot red pepper;
• barberry;
• black pepper peas;
• zira;
• salt.

Stages of cooking pilaf:

1. Cut onion into half rings, washed and peeled carrots - in strips.
2. Remove the top layer of husk from the head of garlic and cut the root.
3. Cut ribs in portions.
4. Rinse rice in running water and soak.
5. Put the cauldron on the fire. When it warms up, pour sunflower oil into it and heat it properly.
6. Send onions to the cauldron and fry in oil until a caramel shade with constant stirring.
7. Put the ribs in a cauldron and fry on all sides to a slightly golden color.
8. Put the carrots in the cauldron, pour boiling water in a few minutes so that it covers the carrots by 2 cm.
9. Pour salt, red and sweet pepper, crushed in a mortar zira and three or four peas of black pepper, a teaspoon of barberry berries into a future pilaf.
10. Cook over low heat (less than average) for 40 minutes.
11. Spread the carrots in the center of the cauldron and put the head of garlic with the slice down.
12. Drain the rice and pour it into the cauldron.
13. Pour boiling water so that it barely covers the rice.
14. Cover the cauldron with a lid and cook for 20 minutes.
15. Open the cauldron, rake the rice in 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 water has evaporated. If it is not enough, make punctures with a knife in several places and gently pour 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

For this recipe for pilaf with pork ribs, you need two varieties of rice: jasmine and basmati.

Products:

• 0.5 kg of basmati rice and jasmine;
• 1 kg of pork ribs (fleshy);
• 5 onions;
• 700 g carrots;
• two heads of garlic;
• six sun-dried tomatoes;
• black pepper;
• berries of barberry;
• ground zira;
• salt.

Stages of cooking pilaf from pork ribs:

1. Rinse and pour cold water.
2. Wash the ribs, dry and cut in portions.
3. Dice the onions, carrots into small cubes. Peel the garlic.
4. Pour vegetable oil into a cauldron or other suitable container and heat over a fire.
5. Pour onion into a cauldron and fry until golden brown with stirring.
6. Put the ribs and fry until golden brown on all sides, do not forget to stir.
7. Add carrots, cover and leave for three minutes, then mix and cook for another quarter hour. Put barberry and zira.
8. Send dried tomatoes and garlic to the cauldron, pour 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. Salt the broth and add heat to the maximum.
10. Drain the water in which the rice was soaked and put it in a cauldron. Pour hot water into a thin stream so that it is 1.5-2 cm higher than rice, and continue to cook.
11. When the water evaporates to the middle of the rice layer, reduce the heat and cook for another 15 minutes.
12. Cover the cauldron with three layers of foil, then the 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 pilaf from pork ribs, you can get a completely new version of the dish.

Products:

• 800 g fatty pork ribs;
• 400 g onions;
• 400 g carrots;
• 400 g basmati rice;
• 400 g eggplant;
• head of garlic;
• three teaspoons of seasoning for pilaf;
• salt.

Stages of preparation:

1. Cut the onion in half rings, carrots - in strips, pork - in portions of one rib.
2. Pour salt and seasoning into a bowl and mix.
3. Pour vegetable oil into a cauldron, heat over high heat until a haze appears and put ribs in it. Fry them on all sides until golden brown.
4. Add the onions and fry until clear while stirring.
5. When a golden hue appears on the onion, pour the carrots, fry for 5 minutes with constant stirring.
6. Throw salt, seasonings and continue cooking over high heat while stirring.
7. Gently start pouring boiling water over the side of the cauldron. Water should cover the meat.
8. Reduce the heat to the weakest and cook for about 40 minutes.
9. Rinse the rice many times until the water becomes clear.
10. Cut eggplant into medium cubes, put in a colander, salt and leave for 15-20 minutes.
11. Remove the top layer of husk from the head of garlic, wash and dry.
12. Rinse the eggplants under running water and put in a cauldron.
13. Pour rice on the eggplant evenly, stick the chopped head of garlic in the center.
14. Gently pour boiling water so that water covers the rice.
15. Add fire to the maximum, after boiling, cover and make the flame minimal.
16. After about 15 minutes, open the cauldron, cover it with a towel, cover on top and wrap the edges of the towel. Cook pilaf from pork ribs 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 aerobatics for any cook, but if desired, everyone can learn how to cook it in his kitchen.