Oven pilaf in the oven: ingredients, recipe, cooking time

Pilaf is a national Uzbek dish that has taken root in Russian cuisine. For cooking, you can use lamb, pork or chicken. In this article, we will consider useful recipes for pilaf in a ducklings in the oven.

Pilaf with lamb

Required Products:

• 150 grams of rice;
• ¼ kg of mutton;
• 100 g of onions and carrots;
• one glass of sunflower oil;
• 15 g of garlic (dry) and as much turmeric;
• 10 g of paprika;
• 25 g of barberry;
• one leaf of laurel and salt to your liking.

Pilaf in the ducklings in the oven is prepared as follows:

1. Pre-washed cereal, spread in a deep plate, pour warm water and leave for half an hour.
2. Onions are cut into thin half rings and spread evenly on the bottom of the cast-iron ducklings.
3. The meat is cut into small square pieces and laid on top of the onion.
4. Oil is poured, and carrots chopped with a thin straw are distributed on top.
5. The contents of the ducklings are salted, covered with a lid and placed in an oven for twenty minutes (heating temperature 220 degrees).
6. After this time, excess liquid is drained from the rice and sent to the meat.
7. Add all the spices.
8. Pour water, it should cover the cereal.
9. Reduce the temperature to 180 degrees and cook under a closed lid for at least one hour.
10. Then they pull out the ducklings from the oven and insist for fifteen minutes.

Pilaf in poultry in the oven with pork

For ¼ kg of rice you will need these products:

• 300 g of pork pulp;
• 200 g of onions and carrots;
• a small head of garlic (unpeeled);
• 20 grams of a mixture of spices (barberry, basil, turmeric, coriander, black pepper);
• salt and hot peppers to taste.

Cooking Method:

1. The rice is washed, poured with water and kept for 30 minutes.
2. The meat is chopped in small square slices, onions in thin half rings, carrots in straws.
3. The ducklings are placed on the stove, the oil is poured, the meat is poured out and fried for about five minutes, with occasional stirring.
4. Onions are sent to the meat and cooked until golden brown. Then pour the carrots and fry for another ten minutes.
5. Pour warm water so that it covers the contents of the duckweed and simmer for 30 minutes over low heat.
6. After this time, spices and chopped hot pepper are added.
7. Fifteen minutes later, spread the rice and place the unpeeled head of garlic.
8. Add water, cover and put in the oven.
9. The cooking time of the pilaf in the ducklings in the oven does not exceed forty minutes, while the heating temperature should be 180 degrees.

With chicken

Ingredients:

• 300 grams of chicken;
• 150 g of rice;
• carrot and bulb;
• unpeeled garlic head;
• spices and salt to taste;
• sunflower oil.

How to cook pilaf in a ducklings in the oven:

1. Cut the meat arbitrarily, onion - finely, carrots - into strips.
2. The ducklings are placed on the stove, oil is poured, meat is poured out.
3. When the chicken turns golden, add chopped vegetables and spices.
4. After ten minutes, pour the rice, put a whole head of garlic, pour water, cover and put in the oven.
5. Prepare the dish for one hour at a temperature of 180 degrees.

Oatmeal pilaf in the oven with raisins

Required Products:

• ¼ kg of rice;
• 300 grams of beef;
• 100 grams of carrots and onions;
• 60 ml of sunflower oil;
• 25 grams of dried garlic;
• 15 g of paprika and the same amount of saffron;
• 75 grams of raisins;
• one laurel leaf and salt to taste.

Cooking process.

1. The meat is chopped in small cubes, onions and carrots - in thin strips.
2. Oil is poured into a pan, heated and spilled meat.
3. Five minutes later, add vegetables.
4. Fry for ten minutes, pour raisins and spices.
5. Pour some water, stew meat for half an hour.
6. After this time, the contents of the pan are transferred to the ducklings.
7. The washed rice is spread on top, salt is added.
8. The dish is poured with water so that the cereal is covered.
9. Cover and for forty minutes placed in an oven heated to 180 degrees.

With prunes

Required Products:

• ¼ kg of rice;
• ¼ kilogram of pork or beef;
• five pieces of prunes;
• seasoning for pilaf and salt to your liking;
• ½ liter of water;
• one carrot and the same amount of onion;
• sunflower oil.

How to cook pilaf:

1. The meat is cut into square pieces, onions in half rings, carrots in strips.
2. In a pan, heat the oil and spread the meat.
3. When it is fried, they send onions to it and cook for five minutes.
4. After this time, spread the carrots.
5. Ten minutes later, the meat and vegetables are transferred to the ducklings.
6. On top lay randomly chopped prunes, rice and pour hot water.
7. Cover and send for one hour in a preheated oven to 180 degrees.

With canned corn

Ingredients:

• ¼ kg of meat (pork or lamb);
• 100 grams of rice;
• 300 ml of water;
• one onion and as many carrots;
• 30 grams of corn;
• a small head of garlic;
• seasoning for pilaf, hot peppers and salt to taste.

Oven pilaf recipe in the oven:

1. The meat is cut into square slices and fried until golden brown.
2. Meanwhile, chopped vegetables (onions - half rings, carrots - straws).
3. When the pieces of meat are lightly browned, vegetables are sent to the pan and fried for ten minutes.
4. After this time, pour rice and corn.
5. Five minutes later, the contents of the pan are transferred to the lingon bowl.
6. Add spices, a whole head of garlic and hot pepper.
7. Pour boiled water, cover and send to the oven.
8. Cook for forty minutes at a temperature of 180 degrees.
9. Garlic and hot pepper are extracted from the finished dish, covered with a lid and insisted for fifteen minutes.

Useful Tips

When cooking, follow certain rules:

• In the absence of ducklings, the dish can be prepared in a cauldron, clay pot, on a baking sheet with high sides or in a special glass pan.
• Before adding rice to the pilaf, it must be thoroughly washed and filled with water for at least half an hour.
• Since pilaf should be crumbly, oblong rice is ideal for cooking, round varieties will stick together.
• After the dish is cooked, it is recommended to remove the chicken from the oven and insist on pilaf under the lid for at least ten minutes.
• If desired, sprinkle the dish with your favorite fresh herbs.
• If a whole head of garlic is used in the recipe, it is necessary to remove the top layer of the husk, and after cooking remove it from the dish.

Cooking pilaf in the oven is very easy. The dish turns out useful and very tasty. Cook with pleasure.