How to cook crumbly pilaf: 5 recipes

Pilaf is considered a colorful oriental dish. He is loved for the exquisite spicy taste and satiety. Many housewives prefer to cook pilaf from pork, but the use of mutton, chicken, veal and even fish is permissible. Often, mushrooms are added to the dish, eventually it turns out to be more saturated. There are many secrets that help make rice crumbly. The result is a tasty grain-to-grain pilaf. Consider the basic recipes in order, we select the most important.

Classic pork pilaf

• garlic - 1.5-2 heads
• rice (preferably steamed) - 670 gr.
• carrot - 700 gr.
• pork pulp - 0.9—1 kg.
• sunflower oil - 180 ml.
• Onions - 450 gr.
• chilli pepper (capsicum) - 0.5 pcs.
• seasoning "4 peppers" - 7 gr.
• salt - 40 gr.
• turmeric (ground), cumin - 3-5 gr.
• barberry berries - 5 gr.
• drinking water - about 1.7-1.8 liters.

1. Pour the rice into the bowl, pour with running water so that the liquid covers the seeds. To obtain a crumbly pilau, washing should be done 5-6 times. Such a move will remove the rice flour, which sticks together the seeds.
2. In the process of rinsing crush the rice with your hands, drain the liquid. When the water is completely clear, leave the grits on the sieve for a quarter of an hour.
3. Chop the carrots in long strips (straws), peel the onions, chop them in a convenient way. Pour the oil in the cauldron, heat it, send the onion inside.
4. Remove the barberry berries from the twigs, fold in a colander, rinse. Fill with water, leave to soak. At this time, rinse and dry the pork, chop into pieces of 4 * 4 cm.
5. Send the meat to the fried onions, lay the carrots on top, level with a spatula on the surface of the contents (do not mix!). Peel the garlic from the base and peel, send in a cauldron whole cloves.
6. Salt the ingredients, add the chopped chili, soaked barberries and pepper mixture. Add ground turmeric and whole cumin. Boil drinking water, fill it with contents.
7. Simmer the contents under the lid for at least a quarter of an hour.After this period, put in the wok (cauldron) washed rice grains, level them over the meat and zazharki. Do not mix the composition, otherwise rice will not be steamed completely.
8. During the cooking process, squeeze the kernels to the basic composition using a spatula so that they are saturated with oily liquid and spices. If necessary, add more hot water, covering pilaf by 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 crumbly. When the water goes almost completely, make a hill of pilaf.
10. Set the fire to the minimum mark, cover the cauldron with a lid and a warm towel. Tomite 20-35 minutes before the final preparation. Periodically sample the rice. When serving, lay the seeds first, 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.
• carrot - 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 saucepan, cast-iron pan or wok (Kazan) are used as dishes for cooking.
2. The first thing you do is wash the rice. Rinse it under the tap 3 times, then fill it with cold water and leave it for 45 minutes. During this period, starch will be released and rice flour will be washed.
3. Start preparing vegetables. Chop the carrots into cubes and chop the onion into cubes or half shellfish. Rinse the lamb and pork tenderloin, dry with paper towels. Cut the meat into pieces of 3-5 cm.
4. Pour the oil into a regular frying pan, heat it until white smoke appears. Scald the meat on all sides to a crust, such a course will preserve the juice inside the pork and lamb.
5. After roasting, move the butter and meat to the cauldron, and send onions and carrots to the previous frying pan. After the appearance of a golden hue shift the vegetables to the meat. Optionally, you can not fry the carrots, and stew it immediately in the cauldron.
6. Add spices, salt and chopped chili pepper. Stir the contents, tamp. Drain the liquid from the rice, put it on top of the first composition.Smooth the surface with a spoon.
7. Boil purified water, start pouring it into the cauldron along the side of the dish. Make sure that the liquid covers the contents of only 1-1.5 cm. Bring the pilaf to the first bubbles at maximum power.
8. After boiling, reduce the temperature to a point between medium and minimum. Make holes in the swim using Chinese chopsticks to keep the contents even.
9. Cover the dishes, cook the dish for half an hour, periodically evaluating the rice to taste. When the specified time comes to an end, clean the garlic teeth and stick them into the composition at a certain distance from each other.
10. Wrap a cast iron pot with a warm blanket or jersey, leave it to “reach” for 1-1.5 hours. During this period, rice is saturated with juice and seasonings, and pilaf will become saturated.

Chicken pilaf

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

1. Rinse the carrots and chop them in a convenient way (sticks, half-wheeled vegetables, straws).Crush the onion, add to the carrots, add pepper, salt.
2. Fry the vegetables to a golden crust in hot olive oil. Get down to cutting the chicken. If possible, choose hips, they are fatter. Chop the meat into pieces, removing the peel. Bones can not delete.
3. Send the meat to roast, bring to a ruddy crust (heat treatment lasts 5-7 minutes). After that add 170 ml. water, cover the dishes with a lid, simmer the meat for another 5 minutes.
4. Send the rice in a bowl, cover with cold water, wait 20 minutes. Wash the grains, removing white scurf (the water should be completely transparent).
5. Move the onion, chicken, carrot in the cauldron. Tamp with a spoon, top with rice. Take the contents with a spatula, add the chopped dill with parsley.
6. Fill the composition with boiling water, covering the grain by 1 cm. Cook pilaf without a lid for 10 minutes, then make several holes in the dish to better evaporate moisture.
7. After another 10 minutes of languor, cover the cauldron with a lid, reduce the heat to minimum. Cook crumbly pilaf a third of an hour. When the water evaporates, turn off the stove, wrap the dishes with a warm cloth. Insist the dish for 1.5 hours.
8. If desired, you can cook chicken and mushroom pilaf. In this case, choose champignons, oyster mushrooms or chanterelles. Pre-wash, clean and fry the mushrooms. Then lay them 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, blot 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 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 it to the cauldron.
3. Crush carrots with onions, roast the composition on hot oil until golden brown, then move the vegetables along with the liquid to the cauldron. Wash the rice, scald the grains with boiling water, drain. Add to the meat with vegetables.
4. Fry the contents for 3 minutes, then pour in 270 ml. broth remaining from boiling beef.Do not mix the contents, cover the cauldron with a lid, put on low heat, boil until the broth evaporates.
5. Try not to open the lid the first quarter of an hour after the beginning of languor. After this period, make holes in the pilow so that the liquid leaves evenly.
6. When you see seeds appear in the grains, turn off the burner. Leave the cauldron on a warm stove, covering the dishes with a warm veil or jersey. Pilau can be consumed after 1 hour of infusion.

Veal pilaf

• steamed rice (preferably long) - 420 gr.
• beef tenderloin - 480-500 gr.
• seasonings for pilaf - 15-20 gr.
• frying 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 in a bowl, pour 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 the vegetables (washing, cleaning), chop them. Heat the oil in a frying pan, fry the calf 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 that, add spices, salt, mix.Turn off the stove, let the ingredients stand for 10 minutes.
4. Now carefully move the contents from the pan to the cauldron. Drain the water from the rice, put it on top of the meat with vegetables. Press with a spatula, do not mix. Optionally, you can add salt, likewise putting it on the grain.
5. Boil the water. Pour it in a thin stream along the edge of the dish. Make sure that the water covers the rice by 1.5-2 cm. Put the cauldron on the stove, wait until bubbles appear. Next, reduce the ring to a minimum.
6. Cover the dishes with a lid, wait a third of an hour. During this period, the liquid is absorbed into the grain, you get a tasty crumbly pilaf. After the specified period, turn off the stove.
7. Make 5 holes in the contents with a spoon, wrap the dishes in a sweatshirt or a thick blanket. Leave until the final infusion, then lay on portions. Serve with garlic sauce and cabbage-carrot salad.
8. Some housewives prefer to cook pilaf from veal with ripe tomatoes or tomato paste. In this case, the tomatoes turn into mashed potatoes and are passaged along with the vegetables in a hot frying pan.

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

Video: how to cook crumbly pilaf in a slow cooker