How to cook crumbly pilaf: 5 recipes

Pilaf is considered a colorful dish of oriental cuisine. He is loved for his exquisite spicy taste and satiety. Many housewives prefer to cook pilaf from pork, but the use of lamb, chicken, veal and even fish is permissible. Often, mushrooms are added to the dish, in the end it turns out to be more saturated. There are many secrets that help make rice crumbly. The result is a delicious pilaf "grain to grain". Consider the basic recipes in order, highlight the main thing.

Classic pork pilaf

• garlic - 1.5-2 heads
• rice (preferably steamed) - 670 gr.
• carrots - 700 gr.
• pork flesh - 0.9-1 kg.
• sunflower oil - 180 ml.
• onions - 450 gr.
• chili pepper (capsicum) - 0.5 pcs.
• seasoning “4 peppers” - 7 gr.
• salt - 40 gr.
• turmeric (ground), zira - 3-5 gr.
• berries of barberry - 5 gr.
• drinking water - about 1.7-1.8 liters.

1. Pour rice into a basin, fill it with running water so that the liquid covers the grains. To obtain friable pilaf, washing should be performed 5-6 times. Such a move will remove rice flour, which glues grains.
2. In the process of rinsing, crush the rice with your hands, drain the liquid. When the water becomes completely clear, leave the cereal on a sieve for a quarter of an hour.
3. Chop the carrots with long bars (straws), peel the onion, chop it in a convenient way. Pour oil into a cauldron, heat, send onions inside.
4. Remove the barberry berries from the twigs, fold them in a colander, rinse. Fill with water, leave to soak. At this time, rinse and dry the pork, chop into pieces 4 * 4 cm.
5. Send the meat to the fried onions, lay the carrots on top, smooth with a spatula over the surface of the contents (do not mix!). Peel the garlic from the base and husks, send whole cloves to the cauldron.
6. Salt the ingredients, add chopped chili, soaked barberry and a mixture of peppers. Add ground turmeric and whole zira. Boil drinking water, fill it with contents.
7. Simmer the contents under the lid for at least a quarter hour. After this period, put the washed rice grains in a wok (cauldron), level them on top of the meat and fry. Do not mix the composition, otherwise the rice will not be completely steamed.
8. In the process of cooking, press the grains to the main composition with a spatula so that they are saturated with oil liquid and spices. If necessary, add more hot water, covering the pilaf 1-2 cm.
9. After the water is absorbed into the rice, make holes in the contents. Such a move will allow excess moisture to evaporate, the dish will turn out friable. When the water leaves almost completely, make a pilaf pot.
10. Set the fire to the minimum mark, cover the cauldron with a lid and a warm towel. Stew for 20–35 minutes before final cooking. Take a sample from rice periodically. When serving, first spread the grains, then the meat with garlic and stewed vegetables.

Lamb and pork pilaf

• onions - 250 gr.
• ground turmeric - 10 gr.
• lamb pulp - 450-500 gr.
• pork tenderloin - 450 gr.
• carrots - 240 gr.
• vegetable oil - 75 gr.
• long rice - 650 gr.
• garlic - 10 teeth
• laurel - 4 pcs.
• ground pepper - 5 gr.
• salt - 25-30 gr.
• filtered water - in fact

1. To make pilaf crumbly, the ratio of meat, rice and vegetables should be relatively equal. A thick-bottomed pan, cast-iron skillet or wok (Kazan) is used as cooking utensils.
2. First, wash the rice. Rinse it under the tap 3 times, then fill it with cold water and leave for 45 minutes. During this period, starch will come out and rice flour will be washed.
3. Start preparing vegetables.Chop the carrots with slices, and chop the onion into cubes or half rings. Rinse lamb and pork tenderloins, dry with paper towels. Cut the meat into pieces of 3-5 cm.
4. Pour the oil into a regular pan, heat it until white smoke appears. Scald meat from all sides to the crust, this move will preserve the juice inside the pork and lamb.
5. After roasting, transfer the oil and meat to the casserole, and send onions and carrots to the previous pan. After the appearance of a golden hue, shift the vegetables to the meat. If you wish, you can not fry the carrots, but put it out immediately in a cauldron.
6. Add spices, salt and minced chili pepper. Mix contents, tamp. Drain the rice from the rice, put on top of the first composition. Flatten the surface with a spoon.
7. Boil the purified water, start pouring it into the cauldron along the wall of the dishes. Make sure that the liquid covers the contents only by 1-1.5 cm. Bring the pilaf to the first bubbles at maximum power.
8. After boiling, reduce the temperature to a mark between medium and minimum. Make holes in the pilaf with Chinese chopsticks so that the contents rotate evenly.
9. Cover the dishes, cook the dish for half an hour, periodically assessing the taste of rice. When the indicated period comes to an end, peel the garlic teeth and stick them into the composition at a certain distance from each other.
10. Wrap the cast-iron utensils with a warm blanket or sweatshirt, leave it to “reach” for 1-1.5 hours. During this period, the rice is saturated with juice and seasonings, pilaf will become saturated.

Chicken pilaf

• spices for pilaf - 20 gr.
• dill and parsley (fresh) - 0.5 bunch each
• olive oil - 60 ml.
• chicken (preferably thighs) - 600 gr.
• long steamed rice - 575 gr.
• carrots - 230 gr.
• onions - 280 gr.
• drinking water - in fact

1. Rinse the carrots and chop it in a convenient way (crusts, half rings, straws). Grind onions, add to carrots, add pepper, salt.
2. Sauté the vegetables until golden brown in hot olive oil. Proceed to chop the chicken. If possible, choose hips, they are fatter. Chop the meat into slices while peeling. You can’t remove bones.
3. Send the meat for roasting, bring to a golden crust (heat treatment lasts 5-7 minutes). Then add 170 ml. water, cover the dishes, stew the meat for another 5 minutes.
4. Put the rice in a bowl, fill with cold water, wait 20 minutes. Rinse the grains, removing white deposits (water should become completely transparent).
5. Move the onions, chicken, carrots to the bowl. Tamp with a spoon, put rice on top. Take the contents with a spatula, add chopped dill with parsley.
6. Pour the composition with boiling water, covering the beans by 1 cm. Cook the pilaf without a lid for 10 minutes, then make several holes in the dish for better evaporation of moisture.
7. After another 10 minutes of languor, cover the cauldron with a lid, reduce the heat to a minimum. Cook loose pilaf for a third of an hour. When the water evaporates, turn off the stove, wrap the dishes with a warm cloth. Infuse the dish for 1.5 hours.
8. Optionally, you can cook pilaf from chicken and mushrooms. In this case, choose champignons, oyster mushrooms or chanterelles. Pre-wash, peel and fry the mushrooms. Then lay them out to the chicken.

Beef pilaf

• beef pulp - 450 gr.
• onions - 330 gr.
• round rice - 200 gr.
• vegetable oil - 60-80 ml.
• laurel leaf - 4 pcs.
• salt - 15 gr.
• carrots - 250 gr.
• black pepper (ground) - 5 gr.

1. Rinse the beef, pat the meat with napkins or dry in another convenient way. Chop into slices of the same shape (3-5 cm.), Boil in 1 liter. salted water. The duration of the heat treatment is 25-30 minutes.
2. After 10 minutes of cooking, add laurel and pepper. When the meat is cooked, pour the broth into a separate bowl, it will be needed later. Remove the meat, move to the cauldron.
3. Grind carrots with onions, pass the mixture in hot oil until golden brown, then transfer the vegetables along with the liquid to the cauldron. Rinse the rice, scald the grains with boiling water, drain. Add to meat with vegetables.
4. Fry contents for 3 minutes, then pour 270 ml. broth left over from cooking beef. Do not mix the contents, cover the cauldron with a lid, put on low heat, cook until the broth evaporates.
5. Try not to open the lid for the first quarter of an hour after the beginning of longing. After this period, make holes in the pilaf so that the liquid leaves evenly.
6. When you see grains appear in the grains, turn off the burner. Leave the cauldron on a warm stove, covering the dishes with a warm blanket or sweatshirt. Pilaf can be consumed after 1 hour of infusion.

Veal pilaf

• steamed rice (preferably long) - 420 gr.
• veal tenderloin - 480-500 gr.
• seasonings for pilaf - 15-20 gr.
• cooking oil - 130 gr.
• salt - 15 gr.
• onions - 300 gr.
• garlic - 8 cloves
• carrots - 250 gr.
• filtered water - in fact

1. Wash the rice, send the grains into a bowl, pour over it with ice water, leave for 1.5 hours to soak. Rinse the veal and dry thoroughly, chop into cubes (about 3 cm in size).
2. Prepare vegetables (washing, cleaning), chop them. Heat the oil in a pan, fry veal meat for 15-20 minutes. Stir constantly to avoid burning.
3. After the allotted time, add carrots with onions, pass the contents for another 7-8 minutes. After this, add spices, salt, mix. Turn off the stove, let the ingredients brew for 10 minutes.
4. Now carefully move the contents from the pan to the pan. Drain the rice from the rice, put it on top of the meat with vegetables. Press with a spatula, do not mix. If desired, you can add salt, similarly laying it on the grains.
5. Boil water. Pour it in a thin stream along the edge of the dishes. Make sure that the water covers the rice by 1.5-2 cm. Put the cauldron on the stove, wait for the bubbles to appear. Next, reduce the burner to a minimum.
6. Cover the dishes, wait a third of an hour. During this period, the liquid is absorbed into the grains, you will get a delicious crumbly pilaf. After the specified time, turn off the stove.
7. Make a hole in the contents of 5 holes with a spoon, wrap the dishes in a sweatshirt or thick blanket. Leave to the final infusion, then put on serving plates. Serve with garlic sauce and cabbage and carrot salad.
8. Some housewives prefer to cook veal pilaf with ripe tomatoes or tomato paste. In this case, the tomatoes are mashed and passaged together with vegetables in a hot pan.

Pilaf is great for lunch or dinner. Consider classic dish technology, serve it with vegetable salad and spicy sauce. Make lamb or veal pilaf, add chicken, mushrooms, barberry berries, tomato puree. Experiment with spices, vary the amount of salt and water. As a base, choose long steamed rice (you can use round).

Video: how to cook crumbly pilaf in a slow cooker