Every housewife knows that if we prepare pork pilaf at home, many difficulties await us. First, you need to select quality products. Cook the rice so that it is soft and crumbly, but not overcooked. And it’s almost impossible to figure out the choice of suitable spices without the help of a specialist.
However, you should not be afraid and refuse to please yourself and your loved ones with this amazing treat. It’s enough to just learn simple, but useful secrets pork pilaf, and everything will immediately fall into place. You won’t even notice how you will learn to cook this dish no worse than professional chefs.
Pilaf is one of the most ancient works of culinary art. Therefore, it is not even possible to establish where and when it was first welded. In the same way, one cannot assure that only the Uzbek or Iranian method of preparing it is truly correct.
Cooking pork pilaf at home is a very interesting and exciting process. Despite the fact that some difficulties may arise, you will certainly be pleased with the result. If you follow the advice, you can do it without much difficulty. real pilaf from simple and affordable products with your own hands.
Secrets of cooking pork pilaf
There is an ancient oriental legend that pilaf has not only amazing taste, but medicinal properties. Avicenna recommended this dish as a medicine to all his patients. With its help, Avicenna treated exhaustion, diseases of the digestive system and other ailments. In the East they believe that even the name of this dish did not appear by chance and that it contains the main secret - the basic composition of the ingredients.
Products
There are many names under which the well-known and beloved pilaf is hidden. In Azerbaijan it is known as plov, in Turkey pilav, and the famous Uzbek dish is called Palov Osh. It is the Uzbek interpretation of the name that is widely known to fans of this dish.
P – the first letter of the word piyoz is translated as onion. Depending on the cooking method, you can use not only onions, but also other types and varieties. Leeks, shallots, red and blue varieties are suitable; they will add juiciness and pleasant sweetness.
A – aez – carrots. This root vegetable gives ready-made dish not only soft sweet taste, but also color. Therefore, it is advisable to take juicy, sweet varieties of carrots.
L – lahm – meat. The pork should be fresh, with pieces of fat, but without veins.
O – oliyo – fat. Since pilaf is made from pork, there is no need to take additional fat. Any vegetable oil that is odorless is suitable for frying vegetables.
B – blows – salt. As for preparing other dishes, the most suitable will be sea salt without iodine.
O - about - water. The liquid in which food will be cooked must not only be clean and safe, but also tasty. That is why, ideally, you need to take spring water, but drinking water without gas is also suitable.
Ш – shawls – rice. To prepare pork pilaf at home, a frying pan, saucepan, slow cooker or cauldron is most often used. Depending on the cooking method, you can take both long-grain and round varieties of cereals. The most suitable are durum varieties with low starch content. However, with proper preparation, almost any rice can be cooked.
Thus, preparing pork pilaf at home requires the presence of seven main components. However, we should not forget that real pilaf is distinguished not only by its taste, but also by its aroma. That is why special attention should be paid to the choice of spices and seasonings.
Seasonings for pilaf with pork
As you know, pilaf is enough fatty dish. If you count nutritional value of all components, the calorie content of pilaf with pork per 100 grams is on average 203.5 kcal. Despite this, there is no heaviness or discomfort left after it. The main secret that tasty and appetizing pilaf can be eaten in almost any quantity lies in a unique mixture of spices.
Many modern nutritionists claim that hot spices have the unique ability to speed up metabolism and increase the number of calories burned. Therefore, seasonings for pilaf with pork should be not only aromatic, but also spicy.
The traditional mixture necessarily includes: cumin, barberry and hot pepper.
Zira has a strong and pleasant smell. It gives it a special light nutty flavor and oriental aroma. However, she also has another, no less important ability. Zira seeds help fatty foods be better absorbed by the body, so it is simply necessary in pilaf with pork.
Barberry- delicious sweet and sour berries with a subtle fruity aroma. The berries contain a large amount of vitamin C. In addition, they are rich in malic, citric and tartaric acids. Barberry has many useful properties: cleanses the body of toxins, relieves inflammation, and in Tibet it is considered a source of eternal youth.
Pepper has a high bactericidal effect and is considered one of the most effective means for stimulating appetite.
To add color, you can add a little saffron, turmeric or ready-made curry mixture. Other seasonings can be added to your taste, but the main three spices should always be present.
Which part of pork is best for pilaf?
When planning to make delicious pilaf, the question of choosing meat often arises. Pork is usually cut into 10 meat parts, each of which is suitable for a specific cooking method. Determining which part of pork is best for pilaf is not difficult: the meat must be fresh and have small streaks of fat. Thanks to the fat layer, the meat turns out very juicy.
Brisket is a part of the carcass that is ideal for preparing pilaf. The layers of fat may be slightly wider or thinner, so they can be trimmed and melted if necessary for frying vegetables.
Ribs, shoulder and neck have excellent taste.
When determining which pork is best for pilaf, first of all you need to pay attention to the color and smell of the meat. The meat part should have a pleasant pink tint, and the color of the fat should be light, without yellowness.
Press down on the pulp with your hand and quickly release. If the structure of the meat is dense, elastic and quickly regains its shape, then the pork is fresh. If after pressing there is a hole left, it is better not to buy meat.
Pork should not be sticky or have an unpleasant sour smell.
Utensils for pork pilaf
A cauldron or thick-walled pan is best. However for homemade You can use any utensils, including a frying pan with high sides (at least 5 centimeters) and even an air fryer.
Now that all the secrets of pork pilaf have been revealed, it’s time to cook it.
Cooking recipe
Cooking time: 60 minutes
Number of servings: 8
Ingredients:
- Pork - 500 g
- Rice - 2 cups
- Carrots - 3 pcs.
- Onion - 3 pcs.
- Vegetable oil - 100 ml
- Zira - 1/2 tsp.
- Barberry - 1 tsp.
- Hot pepper - 1 pc.
- Salt - to taste
- Curry mixture - 1 tsp.
Preparation:
Prepare meat, rice, vegetables and seasonings. Rinse the piece of pork and dry it with a napkin. Peel carrots, peppers and onions and rinse cold water.
Cut the meat into not very large, but not too small pieces.
Chop the onion into thin rings, cut the carrots into strips. It is not recommended to grate carrots, otherwise they will release juice and the vegetables will not be fried, but stewed. This will soften the rice and make it sticky and porridge-like.
Wash and dry one pod of hot pepper. If desired, it can be cut into thin slices, but it is best to use the whole pepper.
Sort the rice, add water and rinse well. If you are using steamed rice, place the rinsed grains in a colander and allow excess water to drain. If you used regular cereal, rinse it several times to remove all excess starch and soak it in cold water. Set the cereal aside for 20-30 minutes. so that it absorbs water.
Pour a little oil into a frying pan, cauldron or saucepan and heat well. Add cumin seeds and fry for 2-3 minutes.
Add pieces of meat and fry. Cook until the pieces of lard melt and the pulp acquires a beautiful golden brown crust.
Since pork is a fairly juicy meat, it is not advisable to fry it with vegetables. Place the pieces of meat on a plate or transfer them to another vessel where the zirvak will be prepared: a cauldron, saucepan or multicooker bowl.
Pour the remaining oil into the pan and fry the onions and carrots one by one. Add the fried vegetables to the meat.
Add barberries, pepper and salt. You can add a little curry or turmeric for more flavor.
Boil water and pour over the meat and vegetables so that they are completely covered.
Place the zirvak on the stove and cook over high heat for 15-20 minutes. During this time, the meat should be well saturated with spicy aroma, and the vegetables should soften.
Place rice cereal into the zirvak (do not mix the products) and spread into an even layer.
Place the pilaf on the stove, bring to a boil, add pepper and cover with a lid. Now you will need to reduce the heat and leave to simmer until the liquid has completely evaporated.
Without opening the lid, leave the pilaf on the stove for another 10 minutes until it is ready, or put it in a warm oven.
Ready pilaf with tender pork meat serve lightly vegetable salad or other snack. Bon appetit!
The history of the origin of pilaf dates back to approximately the second century BC. Pilaf means “boiled rice” in Persian. Around that time, rice appeared in the fields in Central Asian countries and countries of the Middle East. And it was from the moment the rice fields appeared that people began to prepare pilaf. There is a version that the roots of this wonderful dish lead to China. But the version did not find reliable sources, due to different techniques for preparing pilaf. There is also a version that this dish has Indian roots, but this source is not confirmed either, because Indian pilaf does not contain any type of meat; it is entirely vegetarian. But in the chronicles of Persia such a dish is indicated. Even at that time, the Persians enjoyed coloring pilaf with turmeric, giving the dish an original golden color. Closer to the 10th century, the dish was mentioned in the wonderful Arabian tale “1000 and 1 Night”. Scientists are inclined to believe that pilaf came to us from the countries of the Middle East, and then became widespread in Central Asian countries, and even became their national dish.
For the first time in Europe, some semblance of pilaf appeared in France, when representatives of the royal nobility, returning from a trip to the countries of the Middle East, in particular Turkey, told their cooks with great delight about such an amazing dish as pilaf. Those, in turn, according to their masters, tried to implement this dish, but their attempts were in vain. The thing is that the cooks initially boiled the rice in milk, and first boiled the meat and then fried it, resulting in rice porridge with meat. The dish was quickly forgotten. And only in the 19th century did it appear in the form in which we know and love it. It was brought to France by civil engineers who were building the Suez Canal in those years.
National dish of Uzbeks
The rice dish has taken root well in the countries of Central Asia, while the rice treat among these peoples has its own division depending on the purpose: for a wedding, the birth of a child, funeral pilaf. For an ordinary everyday lunch or dinner, pilaf is prepared by women, for any event - by men. To prepare for a special occasion, in countries such as Uzbekistan, Tajikistan, Turkmenistan there are even special chefs for preparing pilaf, which are always in great demand on such an occasion. National dish Uzbek soup consists of seven ingredients: onions, carrots, meat, fat, salt, water and, of course, rice. Today, pilaf has the same ingredients as many years and centuries ago, but they have been supplemented with spices and seasonings that have already become traditional, such as cumin, barberry, pepper and others. Ultimately, the taste of the finished pilaf is influenced by many details, ranging from the choice of meat, type of rice, type of carrots, temperature and cooking technology, “the hand of the cook” and many other factors.
There are countless options for preparing pilaf. At the same time, in the countries of the Middle East, pilaf is divided into: Central Asian and Iranian. Their main difference lies in the cooking technology, the duration of preparation of certain products, as well as the constituent components. IN different peoples Central Asia can use other cereals instead of rice, such as wheat, turmeric, chickpeas and others. Instead of meat, some peoples put fish, vegetables, game, etc. in pilaf. The Azerbaijani version of preparing pilaf has two main and three additional components. The main components include gara - meat, dairy, fruit components and cereals, mainly rice. Additional ingredients include spices (basil, cilantro, tarragon, mint, garlic and onion), kazmag and sherbet. Kazmag is a thin unleavened flatbread. Sherbet is made from sour fruits and berries, such as barberry, pomegranate, lemon, etc. There are also a great many variations in the preparation of Azerbaijani pilaf; one of the most original, perhaps, can be called cooking rice on a kazmag. Line the bottom of the cauldron with Kazmag and cook the rice until cooked. In Azerbaijani pilaf, all components are prepared separately and served separately, placed on a large plate without mixing. This dish is topped with herbs and served slightly warm. They prefer sherbet as a drink.
In the Central Asian version of preparing pilaf, its components are divided into zirvak, cereal part, various spices and spices, as well as carrots. By the way, the choice of carrots here is taken no less seriously than the choice of meat. These peoples take no less responsibility when choosing the type of rice, meat and cauldron in which this dish will be prepared, as well as oil and fat. This dish is consumed exclusively hot. Pilaf is served with hot tea, preferably green, and various fresh salads from vegetables and various salinities. The Central Asian version of pilaf is prepared mainly by such nationalities as: Uzbeks, Kyrgyz, Tajiks, Turkmens.
Pork pilaf in Uzbek style in a cauldron
Increasingly in recent years, Uzbeks prefer pork instead of traditional lamb. The recipe for making Uzbek pilaf with pork in a cauldron is incredibly tasty and quite simple. To find out how to properly prepare such pilaf, we will use a traditional cauldron, as well as the necessary basic ingredients: zirvak, rice and spices.
To prepare delicious pork pilaf will be needed following ingredients :
Rice cereal 600 g;
Pork tenderloin 600 g;
Carrots 500 g;
Onion 700 g;
Sunflower or olive oil 200-250 ml;
Water 600-700 ml;
Zira, turmeric, barberry, coriander seeds;
Garlic;
Dried red pepper;
Salt;
For cooking amazing, incredible aromatic pilaf The way the food is processed is extremely important. First you need to learn a few secrets. First, vegetables, meat and rice cereals must be thoroughly washed in cold water. Secondly, all the same ingredients must each undergo heat treatment in their own order. The oil should be well heated, the zirvak should be stewed for a long time, and the rice should be cooked well by literally steaming. Uzbeks have this rule at the heart of every recipe: the longer the zirvak is cooked, the tastier and more crumbly the pilaf with pork will be. It is better to combine two or three types of oil, for example: sesame, sunflower and cottonseed. There must be layers of fat in the meat pulp to give the finished dish a delicate aroma and taste.
If the pulp is lean, you can use fat, for example, lamb. It is also important to take into account the following factor: when preparing pork pilaf at home, you need to choose only rice grains durum varieties, and bring it to readiness by steaming. To do this, at the final stage of preparing the pilaf, cover it with a towel. An important role in the result of preparing delicious pork pilaf the cauldron is playing. It must have thick walls and a corresponding thick bottom. It can be made of copper, cast iron or aluminum. During the cooking process, the dish should simmer, only in this way you will get the very desired pilaf that the Uzbek people are so proud of.
So, in order to prepare delicious pork pilaf, according to the recipe above, we will need to take the following steps. First, you need to thoroughly wash and peel vegetables such as onions and carrots. These are very important ingredients for pilaf, so you shouldn’t skimp or save on them. After the vegetables have been peeled, the onion should be cut into half rings, and two of them should be left whole; it is preferable not to grate the carrots, but to chop them into long, beautiful strips.
Even in a simple pork pilaf recipe, it is very important to carefully select carrots. It should be sweet medium grade. This will be one of the main keys to successful preparation of pilaf. Next we move on to the meat. To make the dish more rich, you can choose two or three types of meat, preferably without bones. So, wash the meat well in cold water, then wipe it dry and cut into small pieces. Let's start with rice.
Recipe delicious pilaf with pork has been passed down from generation to generation and always involved careful selection rice cereal. Rice grains are chosen with a low level of starch, which remains strong during cooking, and the dish turns out crumbly. Uzbeks prefer locally produced varieties of rice, such as barakhat, oshpar, derviza and others. At the same time, leading chefs Uzbek cuisine It is recommended to avoid Indian rice varieties, such as basmati or wild rice. After we have decided on the rice, wash it thoroughly and fill it with cold water for 20-25 minutes. This will allow the rice to absorb water.
While the rice is standing, let’s start preparing zirvak, without which it’s hard to imagine Uzbek pilaf in principle, including with pork.
And now, finally, after much preparation of all the ingredients, we will proceed to the actual preparation of pork pilaf in a cauldron on the stove. To do this, put the cauldron on the fire and warm it up well. Then pour it into sunflower oil or a mixture of several types of oil and let it heat up well. You can add lamb fat to the butter. Once the oil is heated, we send two whole onions to it. If they are large enough, they should be cut in half, and the heat should be reduced to medium and continue cooking. As soon as the onion acquires a golden hue, add pork cut into medium pieces (you can add lamb to the pork) and reduce the heat to low.
While the pork and onions are roasting, you can enjoy crazy aromas in your kitchen. The pork should not be stirred often; let it lightly fry until crusty. After a golden crust has formed, the meat can be turned over to the other side. Simmer for another 10 minutes and remove it from the cauldron and put it in a convenient container.
After the appearance of a light, characteristic golden color, add chopped carrots to the onion.
Let the vegetables simmer over low heat for about 10 minutes. It is important not to miss the moment when the vegetables begin to stick; they should be constantly stirred so that they do not burn under any circumstances. As soon as you see that the vegetables are almost ready, you need to add a little water to them and leave them to simmer for about 5 minutes over low heat. In this case, it is better to cover the cauldron with a lid. After five minutes, pre-fried pork is added to the carrots and onions. Right now, these components, combined together, can be called zirvak. For a traditional zirvak, the only thing missing is herbs and spices.
Here you need to approach the choice of spices with all responsibility. It is difficult to imagine how you can cook pork pilaf in a cauldron without such fragrant herbs and spices as cumin and barberry. Therefore, first of all, we leave the choice to these spices. Then, following them, add coriander seeds and dried red pepper. To give the dish a special note and aroma, you can add quince, as well as traditional raisins, prunes and dried apricots. After adding spices and herbs, season the dish with salt to taste and then mix thoroughly. Now our zirvak is finally ready, and we can move on to the second part of our dish.
After preparing the zirvak, let's start with the rice. To do this, drain the water from under the rice and carefully and evenly spread it on top of the zirvak. After spreading the rice, it is important that the water barely covers it. If this is not observed, water should be added. Place a whole, unpeeled head of garlic in the center of the cauldron (you should peel only the top layer) and lightly press it into the rice. After all the manipulations done, cover the cauldron with a lid, reduce the heat to low and leave to simmer for about an hour and a half. The cooking time may increase slightly or, on the contrary, decrease, and this is directly proportional to the type of rice. After the specified time has passed, open the cauldron and carefully mix the resulting dish with a spatula. For the best effect, let the dish steep for another 20-30 minutes, covered. The pilaf turns out very juicy and aromatic. Serve it with traditional green tea and vegetable salads.
Original recipe for pork pilaf in a frying pan
But what to do if you don’t have a cauldron at hand? In this case, you can use a frying pan and cook pork pilaf in it.
To prepare pilaf with pork in a frying pan, we offer the following recipe.
We will need:
Rice cereal 500-600 g;
Pork tenderloin 400-450 g;
Onions 2-3 heads;
Carrots 3-4 pcs;
Tomato paste 50-60 g;
Garlic 50-70 gr;
Vegetable oil 50 ml;
Salt, pepper 1-2 pinch;
Zira, barberry.
We will start preparing it by washing the rice. We rinse it thoroughly under running water, then fill it with water, preferably hot, and let the rice steam for about half an hour. Next, clean and wash the vegetables well. We cut the onion finely into cubes, and cut the carrots either into thin cubes or into three strips on a grater. Place a frying pan on the stove and heat it up. After the frying pan has been heated, pour sunflower oil into it and heat it. Then add onion to it and fry until golden brown. Then carrots are added to the onion.
Simmer the carrots for about 7 minutes, but do not forget to stir the vegetables so that they do not burn. In the meantime, let's do the meat. First you need to wash the meat and then cut it into small pieces. large pieces. After the vegetables have stewed and acquired a beautiful golden color, add the meat to them. Simmer it until cooked and acquires a characteristic crust. Then add to the meat tomato paste, salt and pepper, add spices and seasonings to taste.
We send steamed rice to the meat and fill our dish with hot water, add garlic. Then set the temperature to low, cover with a lid and continue to simmer until done, stirring occasionally so that the pilaf does not burn. It will take about 20-30 more minutes to cook the rice. After the dish is cooked, leave it under the closed lid for another 10 minutes so that the dish steams and acquires the rich aromas of all the spices and herbs.
With such pilaf, no one in your family will remain indifferent. Here is a simple recipe for delicious pork pilaf that you can use to add variety to your daily routine. family dishes. This recipe for pilaf, not in a traditional Uzbek cauldron, but in a frying pan, is often used in European countries.
Cooking pilaf with pork in a pan
Many housewives are also concerned with the question: how to cook pork pilaf in a pan? And we also have an answer to this question. The recipe for cooking pilaf in a saucepan is extremely simple and does not have any intricacies, everything is quite simple. To prepare this pilaf, we need a pan with a thick bottom and a non-stick coating.
To prepare this wonderful and aromatic dish we will need:
Pork meat 0.8 kg;
Rice cereal 0.5 kg;
Carrots 0.4 kg;
Onion 0.4 kg;
Garlic 3-4 cloves;
Salt and pepper to taste;
Zira, turmeric, barberry a pinch;
Sunflower oil 50-70 ml.
So, first we clean and wash the vegetables. Then cut the onion into medium cubes and the carrots into half rings. For this recipe, take lean pork, wash it, remove unnecessary veins and cut into small pieces. Next, put the pan on the fire, pour into it vegetable oil and heat it up.
Then add the pork to the oil and fry thoroughly over high heat. As soon as the meat begins to release its juice, we add chopped vegetables to it and season with spices. Simmer the ingredients over medium heat with the lid closed. As soon as the vegetables have become soft, add rice to them.
Salt, pepper, add garlic, add water (you can use meat broth) so that it lightly covers the rice. Cover with a lid, reduce heat and cook until all the water has evaporated. At the same time, do not forget to stir constantly so that the dish does not burn. After preparing such a fragrant and rich dish, we can eat it immediately, or we can let it brew for 10-15 minutes.
It is difficult today to imagine at least one family, be it European or Asian, whose menu at least once did not include such wonderful and delicious dish, like pilaf. This dish deserves a special place on the table of certain nationalities of the world, and the most interesting thing is that, despite the fact that this dish is in their diet almost every day, they never get tired of it.
And the reason lies in the fact that there are such a huge number of varieties of pilaf and each has its own flavor, both in the ingredients and in the cooking technology, that it can be cooked almost every day and it will not be repeated for quite a long time.
From this you can conclude that there are a huge number of recipes for preparing pilaf, but how to cook pilaf with pork is, of course, up to you.
Pilaf is a dish oriental cuisine, which is very popular among our people. There are many recipes, but today I want to tell you how to cook pilaf with pork so that it turns out crumbly. The secret lies in the proportion of water and rice; there should not be too much liquid, otherwise the result will not be pilaf, but rice porridge. You can cook this dish either in a cauldron or in a saucepan with a thick bottom so that the temperature is distributed evenly.
This dish can be cooked not only for a family meal, but also served at festive table. Tasty, satisfying and very aromatic. I recommend!
To prepare crumbly pilaf with pork, prepare the necessary products according to the list for the recipe. Choose high-quality, fresh meat, preferably with streaks of fat.
Wash the pork under running water, dry it and cut into medium pieces. Place the vessel in which you will cook the pilaf, in my case a cauldron, on the fire. Pour in vegetable oil and heat well. Then add the chopped meat and fry it until golden brown.
You need to cook on maximum heat, stirring occasionally. Due to this shock frying, all the meat juices will remain inside and the pork will turn out juicy and soft.
Meanwhile, peel the vegetables. Cut the onion into half rings and the carrots into long cubes. Add the slices to the meat and cook for 5 minutes, stirring so that nothing burns.
Then add salt and seasoning to the pilaf. Stir, the spices, when exposed to high temperature, will fully reveal all their aromas.
Pour boiling water over the contents of the cauldron so that all products are completely covered. Wash the head of garlic thoroughly and, without peeling it, place it in the center (as in the photo). Cover the cauldron with a lid and place on fire. Simmer until meat is tender, about 40-45 minutes.
Without wasting time, rinse the rice thoroughly. The water should remain completely clear after rinsing, so we change it several times.
When our zirvak (meaty, rich gravy for pilaf) is ready, place the rice in the cooking vessel. Place it in an even layer on top of the meat.
Add hot water until it rises 1/2 inch above the rice. Bring to a boil over high heat, then cover and simmer over low heat until done.
After 30 minutes, all the liquid should evaporate and the rice should become soft.
Remove the cauldron from the stove and let stand for 10-15 minutes. Then carefully mix all the layers using a wooden spatula.
Delicious crumbly pilaf ready with pork.
Serve it hot with vegetables and herbs. Bon appetit!
One day my wife asked me:
- Vova, why don’t you write about your signature dish?
- Which one? - I ask.
- How, which one? Pilaf of course.
- Do you want pilaf?
- Yes. So delicious, only you can make it.
So, starting from afar, my wife pushed me to cook pilaf with pork in a frying pan, and the appearance of this article. Of course, one cannot say that this is an oriental version of the dish, because they don’t eat pork there, but rather Russian. It will be described step by step with photos.
What do we need
So, to prepare this dish we will need the following ingredients:
- Water – 500 ml.
- Rice – 300 g.
- Meat – 200 g.
- Carrots – 100 g.
- Onion - 100 g.
- Vegetable oil – 100 g.
- Head of garlic – 1 pc.
- Seasoning for pilaf – 10 g.
- salt - teaspoon (10 g)
Let's start with rice. Experts in oriental cuisine always say that real pilaf can only be prepared from the devzira variety. I prefer to take the rice where it is written on the package: “for making pilaf.” Some people even think that steamed rice is the most best option for pilaf. My advice is to use whatever rice you like.
Meat. Ideally, of course, you only need lamb. But, again, I will deviate from the rules and use pork. Well, if you want, you can also take chicken meat. It is best to take pork with layers of fat, with a small amount of lard.
Cooking pilaf
The process of preparing this dish takes me a little over an hour. For real pilaf, it is advisable to use a cauldron and a fire. But a deep, thick-walled frying pan is also suitable for my pilaf.
Place the frying pan over high heat and heat the vegetable oil in it almost to a boil. Then, lay out the meat, cut into cubes and fry, remembering to stir so as not to burn (do not turn down the heat).
This way, more juices remain in the meat, and subsequently it will not be tough and rough. As soon as the excess moisture has boiled away, add spices (cumin, barberry, red ground pepper), but I use ready-made seasoning without thinking about the proportions. When fried, our spices will reveal all their aroma and taste. Fry the meat until golden brown, about 10 - 15 minutes.
While our meat is cooking, we can start preparing the rice. We rinse it in some container 5-6 times until the water is clear.
THOROUGHLY WASHED RICE IS A MANDATORY CONDITION FOR PREPARING CROMBLY PILAF!
We also cook vegetables. Rub on coarse grater carrots and cut the onion into half rings. When the meat is ready, add vegetables to the pan and fry along with the meat for another three minutes.
After, when our zirvak is cooked, put the washed rice in the frying pan and distribute it evenly over the entire surface of the frying pan. Then place a head of garlic in the middle. There is no need to clean it, just cut off a little of the lower part.
Now add water, having previously diluted salt in it, and close the lid. We wait for the water to boil and reduce the heat on the stove to low.
After twenty minutes, turn off the stove and let our pilaf brew for another half hour.
All our dishes are ready, bon appetit!
Calorie content of pilaf
Now we will find out the calorie content of this dish.
- Rice 100 g – 130 kcal.
- Pork meat 100 g – 250 kcal.
- Carrots 100 g – 32 kcal.
- Onion 100 g. – 40 kcal.
- Vegetable oil 100 g – 884 kcal.
Using simple mathematical calculations, we get the calorie content of our dish - 230 kcal per 100 g.
If you liked the recipe for cooking pilaf with pork in a frying pan, write about it in the comments.
Good luck to you!
P.S. Dear visitors to my blog, you have the opportunity to win a laptop. You can find out all the details on how to do this.
Pilaf for every taste: 5 best recipes
What to feed your dear guests? Of course, luxurious pilaf. We invite you to embark on a fascinating gastronomic journey through the countries of the near East and taste delicious pilaf from Azerbaijan, Iran, Turkey, Armenia and Uzbekistan.
Vladislav Nosik
Real pilaf is best cooked in a cauldron, in which both rice and meat will acquire an amazing taste and cook evenly. If you don’t have such utensils at hand, you will have to use a deep frying pan with a thick bottom and walls.
In addition to meat and rice, fried onions and carrots are added to pilaf. There should be a lot of such vegetables - they will give the dish the necessary sweetness, golden color and make it more beautiful. Spices you can use are garlic, ground black and red pepper, barberry, saffron, and cumin.
Pork pilaf
Ingredients:
- 600 g pork
- 1.5 cups rice
- 3 glasses of water
- 2 heads onions
- 2 carrots
- salt and black pepper to taste
- 5 cloves garlic
- pinch of saffron
- 1 tbsp. spoon of melted fat
- 1/4 cup vegetable oil
- 1 tbsp. spoon of barberry
- fresh herbs
How to cook pilaf with pork:
- Onions and carrots should be peeled, the first cut into half rings, and the second into large strips.
- Melt the fat in a cauldron (or deep thick-walled pan), add vegetable oil to it and warm it up a little. Place vegetables in a cauldron and fry them over medium heat until golden brown. When they are ready, they should be transferred to a plate using a slotted spoon.
- Place pork cut into large pieces into a cauldron. The meat must be fried until almost done, stirring from time to time and making sure that it does not burn.
- While the pork is browning, you need to make the rice. Place it in a bowl, add cold water and leave for 15–20 minutes. After this, wash thoroughly, changing the water at least 6 times - this will make it even more crumbly.
- When the meat is almost ready, add salt and pepper to taste and stir. Then place the rice on top, spreading it in an even layer, and top it with fried carrots and onions. After this, stick the unpeeled garlic cloves into the rice, making a small cut on them. Season well with salt and sprinkle with barberries and saffron. And only after that fill everything with water.
- The pilaf should be brought to a boil, then reduce the flame, cover with a lid and cook until the water has completely evaporated. When the latter becomes small, pierce the rice in 3-4 places with a fork. The cauldron with the finished pilaf should be wrapped in a blanket, leaving for about 20–30 minutes for the dish to finish cooking. Then mix the pilaf, place on plates and serve, sprinkled with herbs.
Secrets of the Oriental Mistress
You can also add dried fruits to pork pilaf - they will make the dish bright, beautiful and even more tasty. When preparing pilaf, a glass of a mixture of dried apricots, raisins and prunes must be steamed with boiling water, then washed and cut. Spread the dried fruit over the meat before sprinkling over the rice.
