How to make crumbly pilaf at home. Pork pilaf: homemade recipes for making crumbly pilaf. Pork pilaf in a slow cooker is the most delicious recipe

Pilaf is rightfully considered an international dish, so it is not surprising that its recipe has spread all over the world. However, not every housewife still knows how to cook delicious chicken pilaf according to all the rules so that the rice is crumbly. Let's look at the most popular technologies that will help make your dreams come true.

Friable chicken pilaf: “a classic of the genre”

chicken (leg) - 550-600 gr.
carrots - 2 pcs.
rice cereal - 480 gr.
garlic head - 1 pc.
onion - 2 pcs.
spices “For pilaf” (can be replaced with cumin) - 15 gr.

How to cook traditional crumbly pilaf You can make it with chicken yourself, we offer it for your consideration classical technology with step-by-step instructions.

1. It is better to take a chicken leg, because the meat from this part is the most juicy and fatty. Rinse it, get rid of the films, remove it from the bone. Chop into pieces of equal size.

2. Prepare a cauldron, pour a sufficient amount of oil into it (can be replaced with fat tail fat). Heat to maximum, add chicken and fry until crispy, about 5-8 minutes.

3. Prepare the carrots by chopping them into bars. Don't rub it, otherwise it will turn into mush after frying. Chop the onions into halves of rings, mix with carrots and add to the chicken. Fry for 6 minutes, stirring.

4. Then reduce the heat to medium and cover with a lid. Simmer until the carrots are soft (about 10 minutes). Season with salt, add pilaf spices or cumin.

5. Before you cook aromatic pilaf chicken, you need to do everything to ensure that the rice is crumbly. To do this, boil water and pour it into the cauldron so that the liquid covers the components.

6. Wash the garlic head and remove the peel, do not separate it into separate cloves. Immerse it completely in the container, you get zirvak (base for pilaf).

7. Now cover the dishes, set aside for half an hour, after this period the chicken will steam and absorb the spices. While the main ingredients are cooking, wash the rice at least 5 times until the water runs clear.

8. After half an hour, place the cereal in a cauldron, leveling it with a spatula (do not stir). Pour in enough hot water to cover the ingredients by 1-1.5 cm. Do not put the lid on, wait until it boils.

9. Next, close the cauldron and cook on the minimum stove setting for a third of an hour. After the specified period, lightly stir the surface of the rice and evaluate it for readiness. If everything is fine, turn it off and wait half an hour.

10. If the grains are raw, add a little boiling water and bring to readiness under the lid. The water should be absorbed. Before serving, do not forget to remove the garlic head. Here's a simple recipe for delicious chicken pilaf!

Pilaf with chicken in a pan

carrots - 2 pcs.
chicken leg - 0.8 kg.
garlic heads - 2 pcs.
onions - 3 pcs.
rice (preferably “Devzir”) - 0.4 kg.
spices “For pilaf” - 15-20 gr.

Since you can cook equally tasty and aromatic chicken pilaf in a pan, we recommend that you take a closer look at this recipe. To make the rice crumbly, it is better to take the “Devzir” variety.

1. Chicken legs It is necessary to rinse, remove films, remove from seeds and chop into pieces. Pour oil into a thick-bottomed pan.

2. Fry the chicken pieces over high heat until they form a crust. Add onions chopped into half rings and carrots chopped into bars.

3. Do not reduce power, fry for 6 minutes, then reduce heat slightly. Simmer until carrots are soft. Next, season with spices and salt to your taste, mix.

4. Fill with water and simmer for about 5 more minutes. During this period, rinse 4 times rice cereal and place it on top of all the components. Add more boiling water until the liquid covers the ingredients by 1 cm.

5. Rinse the garlic heads. Make holes in the rice with a spatula and stick the garlic inside. Set the stove to low, wait for it to boil, and cover with a lid. Simmer for 15 minutes and turn off.

6. Before serving, let the dish stand for half an hour, remove the garlic. It turned out very delicious pilaf made in a pan with chicken. Agree, the simplest recipe!

Chicken pilaf in a slow cooker

chicken leg - 0.4 kg.
rice - 0.4 kg.
onion - 2 pcs.
garlic head - 1 pc.
spices - to your taste
carrots - 2 pcs.

If you still don't know how to cook the best chicken pilaf, you can use a slow cooker to make the rice crumbly.

1. First, take all the ingredients according to the list. We clean the onions and chop them into halves of rings, chop the carrots into thin cubes. We wash the legs, remove the films, and chop the meat into pieces.

2. Before preparing pilaf, you need to heat the oil in the multicooker. When it is hot, add vegetables and chicken, fry on the “Fry” mode until the carrots are soft (about 10-15 minutes).

4. Make a hole in the middle of the rice, insert the washed garlic head. Boil water, pour it over the edge of the bowl so that the liquid rises 1 cm from the rice.

5. When all the ingredients are thrown in, set the “Pilaf” mode, close the device and wait for the end of the program. After the signal, do not rush to open the multicooker; let it sit for 25-30 minutes on “Warming”.

Now you know how to cook chicken pilaf using a “smart pan” so that the rice is crumbly. Before tasting, do not forget to remove the garlic head.

Pilaf with chicken in a frying pan

chicken - 550 gr.
onion - 2 pcs.
rice - 0.5 kg.
garlic - 5 cloves
carrot - 1 pc.

The crumbly pilaf is obtained thanks to steamed rice. A chicken dish in a frying pan is prepared without much effort.

1. Chop the vegetables into large pieces. Send them to fry in vegetable oil in a frying pan. After this, start frying the chicken. Chop the meat in any order. Mix the necessary spices to taste.

2. Chicken pilaf cooked in a frying pan turns out no worse than in a cauldron. The recipe is very simple. After all the manipulations have been done, place the rice on top of the fried foods. Insert the garlic cloves into the mixture in a chaotic manner.

3. Pour about 700 ml into the pan. cold purified water. Simmer the dish until the liquid has completely evaporated. Set the stove's power to minimum. Don't forget to cover the container with a lid. Wait for the cooking to finish.

Chicken pilaf with mushrooms

mushrooms (any) - 300 gr.
onion - 2 pcs.
rice - 400 gr.
chicken fillet - 350 gr.
garlic - 5 cloves
carrots - 3 pcs.
cumin, saffron, turmeric - 1 g each.

Before preparing chicken pilaf, follow the instructions to ensure the rice is fluffy. Practical recommendations are simple and clear.

1. Chop the onion into cubes and the carrots into strips. Fry in a frying pan in hot oil until golden. Since making chicken pilaf is not difficult, we proceed further.

2. Add fillet pieces to the vegetables. Fry the meat until golden brown. After this, place rice on top of the prepared products. Next, insert the garlic cloves.

3. Season the mixture with the necessary spices and add water. The liquid should cover the food by 1 cm. Simmer the dish under the lid over low heat for a third of an hour.

4. At the same time, fry the chopped mushrooms in vegetable oil in a separate frying pan. A few minutes before cooking the pilaf, add them. You can add a little more spices to taste. Turn off the stove and leave the dish for half an hour.

Pilaf with chicken in the oven

chicken thighs - 8 pcs.
carrots - 1 pc.
rice - 280 gr.
onions - 3 pcs.
sweet mustard - 60 gr.

1. Before preparing chicken pilaf, decide whether you will separate the meat from the bone. Following the cooking recipe, the meat must be treated with salt and mustard. After this, finely chop the onion and chop the carrots into bars.

2. Place the prepared vegetables on the bottom of the baking sheet. Spread rice on top. Sprinkle with aromatic seasonings. Mix the ingredients and add water. The amount of liquid should be at the same level as the rice.

3. Place the marinated meat on top of everything. Cover the tray with foil. Preheat the oven to 190 degrees in advance. Bake the dish for about 1.5 hours.

Cooking pilaf is a common practice for every housewife. The dish can be made in various variations. Additional ingredients and seasonings are added to taste. Experiment and please your loved ones more often national dishes different countries.

My recipes for pork pilaf always turn out crumbly! I advise you to take a closer look at them and take a couple or more notes - you won’t regret it!

Despite the fact that lamb is considered to be the traditional meat for preparing delicious pilaf, the use of pork is no less interesting. Indeed, after the recipe spread throughout the world, adjustments were made to it.

Cleaned up classic ingredients and they added what seemed completely inappropriate at first glance - they changed one thing for another. But each of today’s options is delicious in its own way and has gained thousands of fans.

I will tell you several recipes that will be useful both for daily use in the family and for entertaining friends.

For such pilaf, a convenient cauldron will be useful. You can also take similar aluminum cookware, which has a thick bottom. Accurate calculation of water is important so that pilaf does not turn into ordinary porridge.

The ingredients I will need are the following:

a kilogram of pork and rice;
carrots – approximately 800 grams;
onions - a little over half a kilogram;
vegetable oil - a glass;
water – one and a half to two glasses;
garlic – 3-4 heads;
cumin - a teaspoon.

If desired, you can add a teaspoon of turmeric and a mixture of peppers and a handful of barberry.

Cooking recipe:

Since this time I’m cooking the pilaf on the stove, I don’t need to monitor it every minute.

I fill the rice with water in advance for about an hour, rinsing it well beforehand.

I cut the meat into larger cubes, carrots into cubes, and onions into halves of rings. I fry the onion and add meat to it. I don't cover it with a lid.

When the pork is browned, add the carrots. It is very important to press the vegetables into the meat with a spatula, but do not stir. This way I will saturate the carrots with the aroma of fat, it will not boil over.

I add the prepared spices to the cauldron, add salt, chopped pepper and cumin. Products should be filled with water one centimeter higher than where they are located. Cover everything with a lid and simmer for about ten minutes.

Now you can lay out the rice, carefully spreading it with a spatula. There is no need to press the rump against the meat. Immediately add the peeled heads of garlic and fill with water - about one and a half centimeters above the level of the rice. I cover it with a lid.

When the moisture has evaporated, I collect the rice into a mound with a spatula, reduce the heat to low and cover the cauldron with a towel. I turn off the stove after about forty minutes. If I take steamed rice, it takes longer to cook than polished rice.

I usually serve this pilaf for large dish: First I lay out the rice, and then the pork and carrots.

In my subjective opinion, this recipe is an amazing find for those housewives who want to save time and use the multicooker to its maximum potential.

If you use the right recipe, the pilaf will turn out aromatic and tasty. And you won’t need to spend a lot of effort. Advice for housewives. To ensure that the pilaf is not only tasty, but also crumbly, you must follow all the requirements of the recipe. Otherwise it will be rice porridge.

To prepare the dish I will need:

pork - a little more than half a kilogram;
rice for pilaf or basmati – 400 g;
three hundred grams of onions and carrots;
sunflower oil – 150 ml;
head of garlic;
zira - about a teaspoon without top.

Pepper or coriander is quite suitable, as well as other seasonings that will create an ideal tandem with meat. To give the pilaf a subtle sour note, I add dried barberries.

I prepare the dish like this:

I rinse the rice with water, soak it for about an hour, and during this time I prepare the vegetables.

I pour oil into the multicooker. When smoke begins to appear, I fry the onion in the “frying” mode. Then I add pieces of meat. When an appetizing crust has formed on them, I add carrots.

I stir after a quarter of an hour. I add boiling water (so that it covers the food by a centimeter), add spices and salt, as well as garlic.

The lid can be closed and set at 120 degrees for ten minutes. When the time has passed, I open the multicooker and add rice, which has already swelled. I add water little by little – hot, but not boiling water.

Now you can set the temperature to 100 degrees. I close the lid and turn it on for twenty minutes. After the dish is cooked, I let it sit for 20-30 minutes.

In this version of the dish, you can first fry the onions and then add the meat, or vice versa. This is how anyone likes it.

And on the fire you get an amazing taste.

So, I take the following products:

a kilogram of pork pulp, rice and carrots;
4 onions;
two heads of garlic and two hot peppers (if someone doesn’t like it spicy, you can omit the pepper);
greens, cumin, barberry, pilaf seasoning and salt.

The step-by-step preparation is as follows:

I start the cooking process by cutting meat and vegetables. I cut the pork into medium cubes, the onion into half rings, and the carrots into long strips.

I wash the rice several times and soak it in advance. The cauldron is warming up on the fire. I pour oil into it - about a glass - and wait until it starts to smoke.

Pour in the onion and fry, stirring with a slotted spoon. If the onion gets into the cauldron first, the pilaf will be darker. If you immediately place meat in the cauldron, the pilaf will be light. Add all the meat to the fried onions and cook, stirring all the time.

The meat should be fairly well fried and the liquid should be evaporated. The cauldron must not be left unattended for a minute.

When the meat is browned, I add carrot sticks.

Now I stir everything so that the carrots are at the bottom - this way they will be fried. Thanks to it, the dish will have a golden color. I add salt and pepper after about seven minutes. You can add the seasoning right away. I throw in the whole garlic and pepper (if you want to add it).

I add hot water so that it covers the food by about a centimeter. After five minutes, the broth becomes clear and reddish in color.

I spread the rice. Now that the meat is almost ready, you can try the pilaf very soon.

I add more water so that the rice is “hidden” completely. Now all I have to do is watch the pilaf until the liquid evaporates. From now on I don’t stir the dish.

I close the cauldron with a lid. Everything will be ready in about fifteen minutes.

It is best served with vegetables - fresh or pickled. Sometimes I sprinkle the pilaf with finely chopped herbs.

Bon appetit!

You can also cook pilaf in an ordinary deep frying pan. In this case, the dish turns out to be as crumbly as possible.

For cooking I will need the following products:

pork – 600 grams;
rice (even regular, short-grain rice will do) – a couple of glasses;
water - three glasses;
carrots and onions - a couple of pieces each;
garlic - three cloves;
seasoning and salt - to taste.

I wash the rice very thoroughly in cold water. I cut the meat into small cubes and fry it in a frying pan in vegetable oil. I add finely chopped onion there, which is fried until it turns golden.

I cut the carrots into small slices. You should not use a grater. I lay it on the meat. Then I pour rice onto the carrots. I don't mix. Add to the pan in a thin stream cold water. I boil it for a couple of minutes, add salt and seasonings. I stick garlic cloves into the rice and cover the pilaf with a lid.

I increase the heat on the stove and leave the pan for ten minutes. If the dish boils too much, I reduce the heat a little. Then I reduce the heat and simmer the pilaf for another 12 minutes. For the next 12 minutes, the pilaf sits on the switched off burner and “gets ready.”

After this, you can remove the lid to allow the dish to cool slightly. I mix and serve, sprinkled with herbs.

Classic homemade pilaf with pork - video recipe

Light salads go perfectly with this dish:

From Chinese cabbage .

IN Soviet era duckling was not available to everyone. But those who managed to purchase it never regretted it. And in this dish you can not only bake chicken, duck and similar birds and meat, but also cook very tasty crumbly pilaf.

I also sometimes choose duck meat. In this case, the pilaf acquires an unusual aroma and taste.

For cooking I choose the following products:

half a kilo of pork;
three carrots;
a couple of onions;
any vegetable oil – 0.5 cups;
a teaspoon of pilaf seasonings;
one head of garlic.

This is for three to four people.

Cooking recipe:

I cut the meat into small pieces. Onion - in rings or half rings. Carrots - as it turns out, the main thing is not to use a grater.

I fry everything over high heat in a duck pan with hot oil sizzling. First - for ten minutes - meat, then with onions for another five minutes, and the next five - with carrots. This is how zirvak turns out.

Now I pour boiling water over everything and add seasonings, garlic and salt.

As soon as it boils, I reduce the heat and leave to simmer for about twenty minutes. Then I add rice, which I washed in advance. I add a little water.

I close the duck pot tightly and put it in the oven for half an hour, which is heated to 200 degrees. There is no need to open it immediately, only after ten minutes. Now you can mix and place on plates.

My family will be pleased with the taste of this dish.

If there is no cauldron in the house, housewives use a regular pan with thicker walls. Yes, and if I don’t want to bother with a cauldron, I take a convenient saucepan.

Standard products are suitable. I choose these:

pork – 500-700 grams;
rice (you can use regular Krasnodar rice) – two glasses;
one onion and one carrot each;
three cloves of garlic;
salt and seasoning.

How to cook:

Before cooking, soak the rice in hot water. This way it will swell faster and cook faster.

I prepare frying carrots, onions and meat. I chop the carrots or cut them into circles - as you like. I add finely chopped onion and medium pieces of meat to it.

Fry vegetables and meat in a saucepan over medium heat. Vegetable oil should completely cover the bottom. When the vegetables are ready, add rice, salt and spices to taste.

I fill everything with water, which should cover the pilaf by a couple of centimeters. If the family loves savory flavors, then you can add garlic, bay leaf, spices.

I cook everything over low heat for about 25 minutes. There is no need to stir. The pilaf is ready when the water has boiled away.

If I cook only for family, I serve it on portioned plates. If I serve it to guests, I use a large dish.

Pork pilaf gypsy style

Bulgur is a grain that is considered sacred in China. Housewives cook a lot from it different dishes, but pilaf turns out to be especially tasty. I suggest preparing it just to make sure of this.

I will need:

1 cup bulgur;
2 cups meat broth;
400 grams of pork;
one piece each of carrot and onion;
three cloves of garlic;
40 ml vegetable oil;
add salt and black pepper to taste.

Let's prepare it as it should:

To begin with, I would like to note that according to the rules, one glass of cereal requires two glasses of liquid.

I'm heating it in a cauldron vegetable oil and first fry the meat, cut into pieces. After three minutes, add the finely chopped onion, and almost immediately add the carrots. I fry the meat and vegetables for three to four minutes.

Now it's time to add the bulgur. I immediately drop in a few garlic cloves as well. I don't interfere. It is necessary that the meat and vegetables are at the bottom, and the grains are at the top.

Pour two glasses of broth over everything. If it is not there, water will do. Salt and pepper. I cook until the moisture has completely evaporated. This takes about half an hour.

When this time comes to an end, it is time to stir the pilaf.

Everything is ready, it’s time to take the big spoon.

When I want to surprise my friends with a dish, this is what I cook. Thanks to paprika and turmeric, the pilaf will have a beautiful color and a special piquancy.

And the effect on the body is positive. And when my best friend is on a diet, I replace pork meat with chicken breast. It turns out just as tasty, but not as high in calories.

Products I will need:

pork and pickled mushrooms - three hundred grams each;
carrots and onions– one piece at a time;
rice – 200 grams;
turmeric, vegetable seasoning and salt - one teaspoon each;
dill and parsley - one bunch each;
garlic - ten cloves;
three sprigs of red basil.

I prepare it step by step like this:

I choose pork that is not too fatty and cut it into small pieces. I wash the mushrooms in clean water several times. I buy steamed rice - this way it will be as fluffy as possible.

The best pilaf is made in a cauldron. At the very beginning I warm up in it sunflower oil and send grated carrots and onions there. I sauté for about five minutes.

I add the meat prepared in advance and a couple of pinches of salt, simmer under the lid for about ten minutes, stirring constantly.

Time to add mushrooms to the cauldron, which have already been cut into pieces similar to the size of pieces of meat. I simmer for about ten minutes.

It was the turn of the rice. Mix it with the previous ingredients and fill everything with water. Simmer covered for about twenty minutes, stirring occasionally.

Add paprika, salt, seasoning and turmeric to the cauldron, as well as pieces of garlic crushed with a knife. Cook for another five minutes.

Lastly, I add finely chopped basil, dill and parsley. Mix everything.

Pilaf with mushrooms is ready - Bon appetit!

Sometimes I cook pilaf according to this recipe. The dish comes out with a certain oriental note, sweet. This combination is perfect for those who love such unusual combinations.

The ingredients are:

300-350 g pork;
200 g rice;
two onions and two carrots;
one bell pepper;
about eight larger prunes;
150 g raisins;
4 cloves of garlic;
two tablespoons of cumin and dried basil;
150 g butter.

You need to prepare it this way:

I wash the pork and cut it into larger pieces. Pour oil into a cauldron or pan, heat it up, add meat and fry for about ten minutes.

During this time, I cut the onion into pieces and grate the carrots, and bell pepper I crush it into strips. My raisins and prunes are cut into strips.

First, I add vegetables to the meat, and after 5-7 minutes – prunes and raisins. You can add seasonings right away. Simmer for about five minutes.

Place the pre-washed rice on the vegetables, mix, add water and add garlic cloves. Cover with a lid and cook over low heat until the water has completely evaporated. It will take no more than thirty minutes.

I usually serve it in a beautiful dish, garnished with parsley, cilantro or dill. Sometimes to get unusual combination flavors and aromas, add mint leaves.

To prepare a truly tasty and aromatic dish, I use the secrets of its preparation.

Here they are:

There is no need to grate the carrots, because the pilaf will become ordinary porridge.
If the housewife does not like long-grain rice, you can replace it with round grains, which have very little starch.
Soak the rice in hot water (temperature 60-70 degrees), adding salt.
If the housewife wants the pilaf to be light, the onion should be added after the pork.
If you need to get a richer taste, then coarsely chopped onions are fried over high heat, and then the meat is fried in the same oil. Onions are added to pilaf with carrots, but they are new.

Plov is prepared in a special way in Azerbaijan. Puffy rice, meat and various condiments with fruits are served in separate dishes. Azerbaijani hearty dish I will show you in my next publications.

Do you know how to make pilaf crumbly? You get crumbly and aromatic rice and delicious tender meat with vegetables and spices. Then we can say that everything really works out as it should. Or is it the other way around? The rice sticks together and looks like a sticky porridge, and the meat is tough. If this is the case, then a few simple techniques, which will be discussed below, can greatly help you.

In my family, my dad always cooked pilaf. While still in the army, one of his friends, an Uzbek by nationality, taught him to cook a real Uzbek pilaf. I couldn’t do pilaf for a very long time. There were difficulties with rice: it turned out simply rice porridge, at least cry! But through experimentation and watching several cooking programs, I was finally able to get a good result.

All about how to make pilaf crumbly

Where does pilaf begin? Of course, with meat selection. Classic Uzbek pilaf is made from lamb. But let this not be a dogma for us. Everyone's tastes are different, and some may simply find lamb too oily. When choosing meat for pilaf, you just need to choose meat that is not too tough and “dry”. There should still be fat in it - this will help the meat retain its juice.

The key to delicious pilaf is right choice rice. There is only one criterion here – quality. If you choose the so-called “cut”, you will definitely not get crumbly pilaf from it. Long and parboiled rice grains are guaranteed to not stick together, but their taste and texture are a bit rough in my opinion.

I give preference rice camolino or Egyptian. These are the types of rice that are easy to find on the shelves of our stores and can be purchased at an affordable price. Before preparing pilaf, it is important to rinse the rice thoroughly. The water must be drained at least 10 times until it becomes clear. The rice needs to be allowed to dry. It is also important to maintain the proportion - 1 glass of rice and 2 glasses of water.

Uzbek pilaf must have garlic. It does not need to be completely peeled: just remove the husk, leaving the cloves in a dense peel. Don't skimp on the carrots– it gives the pilaf a pleasant sweetness and beautiful color. There is no need to stir it. The carrots are laid out on the meat in an even layer. You need to pour water into the pilaf not cold, but very hot. Its quantity is determined by the amount of rice.

A simple recipe for pilaf with pork

Cut the meat into large cubes (2 to 3 cm sides) and fry over high heat in a deep and wide frying pan. You should not let the meat release its juice - it must remain inside each piece.
Cut the carrots into thin strips, finely chop the onion, and divide the garlic into cloves. Place onion, garlic on the meat, add spices, salt and carrots and cook zirvak (the so-called meat with vegetables and spices for pilaf) over low heat for about 15 minutes.
Advice: There is one trick regarding salt - you need to add a little salt to the zirvak so that the rice then absorbs the salt, and the dish turns out to be evenly salted.
Boil water in a separate pan.
Pour the rice into the frying pan (or cauldron in which the meat is cooked). Distribute it evenly over the entire surface and fill with hot water. You can’t mix pilaf! Pilaf should have three layers: meat, vegetables and rice.
Cook the pilaf under a closed lid over medium heat. When the water level goes below the surface of the rice, take a wooden stick and make holes all over the surface of the pilaf to allow the water to boil away, leaving the rice crumbly.

The secret of crumbly pilaf: summing it up

Choose the right variety of rice.
Rinse it well (the water should be clear).
Pour in the required amount of hot water.
Make holes to allow the water to boil away.

Other recipes with meat:

Perhaps professional chefs will make a few comments, but this version of pilaf is also very tasty, and it is also prepared at home.

Ingredients

pork or lamb – 500 g;
onion – 2 heads;
carrots – 1 large;
garlic – 1 head;
vegetable oil – 100 ml;
salt, pepper;
seasoning.

Preparation:

In order to prepare crumbly pilaf at home, wash the rice with special care in running water, as stated in the recipe. Pour boiling water and close the lid.

We wash the meat and cut it into small pieces, put it in a frying pan with a non-stick coating. Fry the meat without oil until golden brown.

Add onion, cut into half rings, salt and pepper to the meat, mix everything and continue frying.

Place the garlic, cut into slices, into the frying pan. A few cloves of garlic can be left to add to the pilaf at the end of cooking.

Fill the contents of the frying pan with boiling water so that the water covers the meat, simmer until cooked.

Then, add rice, vegetable oil and carrots, grated on a coarse grater.

Add a little more salt and add turmeric seasoning to give the crumbly pilaf a yellowish color.

Add the bay leaf, the remaining garlic and simmer the homemade pilaf until cooked under the lid for 10-15 minutes, as follows from the step-by-step recipe with photos.

Uzbek pilaf

A special type of pilaf, pride Uzbek cuisine, as tasty as it is not entirely healthy for frequent consumption.

Ingredients:

beef ( best option: back, neck or fillet from the shoulder blade) – 500 g;
special rice for pilaf – 2 tbsp.;
onion – 2 heads;
carrots – 3 pcs.;
vegetable oil – 150 ml;
garlic – 1 head;
seasoning for pilaf;
salt, pepper

Preparation:

Starting to prepare crumbly pilaf at home, wash the meat and cut into medium pieces with sides of approximately 3 cm, as in the recipe with the photo.

Prepare the vegetables, cut the onion into half rings, carrots into large strips.

We wash the rice thoroughly; if you do not have steamed rice, then regular rice should be washed in several changes of water.

To prepare delicious real pilaf, it matters what it is cooked in; Uzbek pilaf can only be prepared. Pour oil into it and heat it up as much as possible. Place the prepared onion in hot oil, fry for a couple of minutes and add pieces of meat.

Fry the meat for about 20 minutes, reducing the heat slightly. Then add carrots, salt, pepper and spices to the meat and onions and continue frying for another 10 minutes.

During this time, prepare a sufficient amount of boiling water and pour it over the meat and vegetables. The water should completely cover them.

Close the cauldron with a lid and simmer for 30 minutes, at a low boil.

Add the washed rice and spread it evenly in the cauldron without stirring. The liquid should rise 2 cm above the rice.

When all the liquid has been absorbed into the rice, place a thoroughly washed head of garlic in the center of the cauldron with the pilaf being prepared.

Close the lid and cook the crumbly pilaf until ready for another 30 minutes. After the home-cooked pilaf is ready, serve it to the table.

Pilaf in Tajik style

Cooking pilaf in each national cuisine has its own characteristics, which also affects the taste. Tajik pilaf does not contain many spices, only cumin and ground black pepper or peppercorns. In addition, when preparing pilaf according to the Tajik version, all the main ingredients are taken in equal quantities.

Ingredients:

lamb – 500 g;
rice – 500 g;
carrots – 500 g;
onion – 2 heads;
salt, pepper;
zira – a pinch;
vegetable oil – 3 – 4 tbsp. l or to taste;
garlic - 2 heads.

Preparation:

If we use non-special rice to prepare crumbly pilaf at home, we rinse it thoroughly and fill it completely with water. Before adding rice to meat and vegetables, rinse it a couple more times.

Heat the oil in a deep frying pan and add the pre-chopped onion.
As soon as the onion takes on a golden hue, add the meat, do not reduce the heat and stir until the meat is fried on the bottom.

Then mix everything, add carrots, cut into large strips, salt and pepper.
Fry everything with the carrots for another 7-10 minutes, put the washed whole head of garlic in the middle of the contents of the frying pan.

Pour boiling water over everything so that it covers the meat and vegetables. Bring to a boil, reduce heat and simmer until the meat is cooked.

Then remove the garlic, spread the rice evenly, cover with a lid, and simmer for 15 minutes. Insert the next washed head of garlic into the crumbly pilaf, sprinkle everything with cumin.

We continue to simmer the pilaf, which we prepare at home, under the lid, for about 15 minutes, as stated in the step-by-step recipe with photos.

Let the prepared dish brew, covered, and serve.

Samarkand pilaf

Also, crumbly pilaf can be prepared according to the recipe of Samarkand cuisine, as some kind of general Uzbek cuisine.

Ingredients:

lamb on the bone – 1 kg;
rice - 4 tbsp.;
fat tail fat – 100 g;
onion – 800 g;
carrots – 800 g;
garlic – 2 heads;
vegetable oil – 150 g;
salt.

Spices:

cumin;
barberry;
ground black pepper;
bay leaf.

Preparation:

We begin preparing crumbly pilaf at home by washing and soaking the rice, as we have already described in step-by-step recipes with photos.
Finely chop the fat tail fat and place it in a cauldron, simmer until cracklings form. While the fat is melting, prepare the meat, wash it, trim off excess flesh, and cut it into pieces.

Remove the cracklings from the cauldron and pour in vegetable oil. Place the prepared meat into the oil, which is hot until it smokes blue, and fry until brown crusts form on all sides.

Cut the onion into large half rings, add it to the meat, fry everything together until the onion is transparent.

Pour two glasses of boiling water, add salt and pepper, cover with a lid and prepare “zirvak”, covering with a lid and reducing the heat.

By the time the meat is ready, the water should have evaporated completely.
Add carrots, cut into large strips, increase the heat to maximum.

Lightly fry everything, add cumin and barberry, insert two whole heads of prepared and washed garlic.

Fill with boiled water again so that it covers all the products. Simmer the carrots for 15 minutes, place the rice on top of the carrot layer.

Pour boiling water again, which covers the rice by 1.5-2 cm.

We turn up the heat and evaporate the water again, after which we collect the rice in a slide toward the center, making several holes to the bottom with a wooden stick.

Pilaf with chicken

A selection of pilaf recipes would not be complete without this popularly favorite option for preparing pilaf with chicken.

Ingredients:

chicken – 1/2 pcs.;
rice - 3 tbsp.;
carrots – 3 pcs.;
onion – 2 heads;
garlic – 2 heads;
vegetable oil for frying;
seasoning for pilaf with chicken;
salt, ground black pepper.

Preparation:

Wash and soak the rice. We cut half the carcass into small pieces; you can, if desired, free the meat from the bones.

In a cauldron or deep frying pan, heat the vegetable oil with garlic, then remove the garlic. Place the prepared chicken pieces into hot aromatic oil and fry until golden brown.

At this stage, you can add salt, pepper and onion, cut into half rings.
Mix everything and fry over high heat for three minutes, then add carrots, cut into large strips and all the spices, mix.

Fry all the products for another 10 minutes and add the washed rice, distributing it evenly over the surface. Insert one or two heads of onion cut from the bottom into the pilaf.

Pour boiling water until it rises slightly above the rice. Reduce heat and simmer until done, controlling the amount of water. It should be quickly absorbed into the rice, and the remaining small amount is needed for further cooking.

If the rice and meat are already ready, but the water has not evaporated yet, simply turn up the heat. Otherwise, when the meat and rice are not yet ready, and the water has already evaporated, add a very small amount of boiling water.

Let the crumbly pilaf, prepared at home, brew, covered, and serve.

Pilaf in a slow cooker

Crumbly and very tasty pilaf can be prepared, and with a guaranteed result of obtaining the desired properties of this dish.

Ingredients:

beef – 400 g;
rice – 400 g;
onion – 3 heads;
carrots – 3 pcs.;
seasoning for pilaf or dry spices - to taste;
garlic – 1 pc.;
sunflower oil – 4 tbsp. l;
salt, pepper

Preparation:

Prepare the beef as usual, wash it and cut it into small pieces.
Traditionally, for pilaf, we chop vegetables and place all prepared products in the multicooker bowl.

Add vegetable oil, mix everything and close the lid. Set the “Bake” function for 15 minutes.

Open the lid, add salt, prepared spices and those that you personally like, mix. Insert the garlic cut from the bottom.

We lay out the pre-prepared rice, washed and soaked, without stirring.

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Since time immemorial, pilaf has been one of the most popular dishes peoples of the East. Mentions of it can be found in folk tales and ancient chronicles. It was served as a dish of honor at major holidays, weddings and funerals.

In the 16th century, French chefs tried to prepare pilaf according to the description of travelers returning from Arab countries. However, the experiments ended unsuccessfully, since instead of crumbly pilaf, the result was ordinary rice porridge with meat. It was only in the 19th century that European chefs received the exact recipe for this dish and learned how to cook delicious pilaf. In each country, the preparation of pilaf has its own characteristics and nuances, and over the centuries hundreds and thousands of recipes for this delicious and healthy dish. It is interesting that each cook produces his own unique pilaf, even if the same recipe is taken as a basis, but there are general rules preparations that it is advisable to follow if you want to get a dish close to the original.

Choosing products and utensils for pilaf

Asian chefs are confident that the best pilaf can only be cooked over an open fire in a cast iron cauldron and certainly from lamb with fat tail fat. At the same time, a man must cook. But this does not mean that it is impossible to prepare real Uzbek pilaf, tasty, aromatic, fatty and crumbly, at home. Modern recipes so diverse and versatile that every housewife can show limitless imagination and create a unique culinary masterpiece. Let's talk about what we need for real pilaf.

Meat. Classic pilaf prepared only with lamb - it is recommended to use brisket, ribs, shoulder or meat from the back of the lamb. However, in the East and Central Asia, beef, pork and poultry are also used to prepare pilaf. The most delicious and aromatic pilaf is obtained from fresh meat with layers of fat, which has not been frozen and kept in the refrigerator for several days. The meat in pilaf should be juicy, so it is better to cut it coarsely - into pieces no smaller than a walnut.

Rice. If you strictly follow the advice on how to properly prepare crumbly pilaf, then it is better to use exclusively long-grain varieties with a low starch content. These are Tajik and Uzbek rice for pilaf - devzira, oshpar, alanga, kenja, as well as Mexican, Arabic and Italian rice intended for paella. Rice durum varieties It is distinguished by long transparent grains and extraordinary density - it does not boil over during prolonged heat treatment, absorbs water well and remains crumbly even after cooling. Indian, Thai and Vietnamese rice varieties (jasmine and basmati) are not very suitable for pilaf, as they are too soft and can stick together during cooking. If there is no other option, then rinse them well. cold water and soak for two to three hours, changing the water periodically to remove excess starch. Some recipes use wheat, pearl barley, peas, corn, or a mixture of different grains instead of rice.

Oil. According to tradition, real Uzbek pilaf is prepared with animal fat (ghee, lamb fat) or vegetable oils. In this case, it is better to use refined, odorless oils so as not to “interrupt” the aroma of the dish. Often, fat tail fat is mixed with vegetable oil to increase digestibility and soften the specific odor.

Spices. Flavoring pilaf is a creative process in which you can show your imagination and inspiration. However, there is a basic composition of spices, without which the dish will not be considered a real pilaf - these are cumin (cumin), barberry and hot pepper.

Cumin gives the pilaf an exquisite oriental taste, dried barberries fill the dish with nutty notes with a slight bitterness, and hot pepper in pods or ground makes the pilaf piquant and spicy. As additional spices, you can use thyme, coriander, suneli hops, garlic and saffron, thanks to which the rice acquires a rich golden color.

Vegetables and dried fruits. In India and the Caucasus, pilaf is prepared without carrots, and in Central Asia this vegetable is an important ingredient in the dish, and it is recommended to cut it coarsely - into cubes, strips, cubes or plates. Onions are usually cut into rings, and garlic is added as a whole head, after peeling. In some recipes for preparing pilaf you can find dried fruits, since prunes, raisins, figs, apricots and dried apricots highlight the taste of the dish and add a pleasant sourness to it. It is better to add them after frying meat and vegetables - along with adding water.

Dishes. How to cook the right pilaf in the “wrong” container? Alas, this is impossible. Traditionally, pilaf is cooked in a cast iron or aluminum cauldron with a thick bottom. On modern kitchen The cauldron can be replaced with a duckling or goose pan. In such a bowl, the rice is heated evenly and simmered over low heat, so it does not burn and turns out crumbly. It is not recommended to use thin-walled enamel dishes, French frying pans and woks, since due to the lack of uniform heating, the pilaf in them burns and becomes viscous.

Zirvak. Zirvak is a mixture of meat and vegetables fried in oil, combined with dried fruits, spices and broth. In the East, preparing zirvak is considered a real art and sacred rite, since the taste, aroma and appearance of pilaf depend on its quality. Eastern chefs say: if you make a good zirvak, then you know how to cook pilaf correctly, and step by step recipes with photographs posted on our website will clearly demonstrate all stages of preparation.

Sequentially add meat, onions and carrots to the cauldron, fry them until golden brown, and ten minutes before they are ready, add dried fruits and spices. After this, fill the contents of the cauldron with boiling water so that the water covers the layer of meat and vegetables by two centimeters, and put everything to simmer over low heat for 40-90 minutes. Ten minutes before it is ready, salt the zirvak (it is recommended to slightly over-salt it), add the head of garlic and rice to the cauldron, without mixing it with the meat. Add more boiling water so that the water covers the surface by two fingers, and cook the pilaf until the water evaporates, adding it to the cauldron if necessary. It is advisable to allow the cooked pilaf to simmer a little more, but tasting the dish right away or letting it brew is a matter of taste and personal preference.

Salads from pilaf are usually served with fresh vegetables, which give it freshness and promote better absorption of fatty meat. However classic snack pilaf is accompanied by the achik-chuchuk salad, which includes thinly sliced tomatoes, onion rings, spicy or sweet pepper, basil and herbs, seasoned not with oil, but with grape or apple cider vinegar. Taking as a basis classic recipe pilaf, you can make adjustments to it and create a unique signature dish, which will decorate not only festive table, but will also become part of your family’s daily diet.