There are many secrets in the world on how to cook pork pilaf so that the rice is crumbly.
And now I will present you directly with the recipe for crumbly pilaf with pork.
Ingredients:
Preparation:
Cut the pork into arbitrary small pieces and fry in very hot oil. Choose dishes at your own discretion. This could be a cauldron, a kettle or a deep frying pan. Fry for 10 minutes, stirring occasionally, over high heat.
Cut the onion into half rings or smaller - it doesn’t matter. It will still not be visible after cooking. But chop the carrots only into strips. Add to the meat and fry for another 10 minutes, stirring occasionally. Then add the carrots and continue frying for 5 minutes.
After this, pour boiling water so much that the water covers the zirvak (the base of the pilaf) but not by much. Salt and add spices. If desired, you can add barberry. Simmer, covering with a lid, for 15-20 minutes over medium flame.
Meanwhile, rinse the rice grains and soak in salt water for 15 minutes. Then rinse in cold running water in a sieve and drain the water. Place the rice on top of the zirvak, pour boiling water 0.5-1 cm above the surface of the cereal and, adding heat, cook until the moisture evaporates. Be careful that the pilaf should boil evenly when cooking.
As the water boils away, use the handle of a slotted spoon to make holes to the bottom and wait until the remaining moisture has evaporated almost completely. Remove from the sides of the cauldron with a slotted spoon. Press the garlic into the rice. Then reduce the flame to low and, closing the lid, simmer for 15 minutes. After turning off the boiler, do not immediately open it, but wait 10 minutes for the dish to be filled with the aroma of spices. Mix the finished dish and place on a large flat plate. Delicious crumbly pilaf ready to eat
The calorie content of pilaf with pork is 318 Kcal.
Bon appetit!
The next recipe is also no less interesting. For it you need:
How to cook crumbly pilaf with pork:
Cut the carrots into strips and the onion into rings. 
Cut the meat into large pieces of any shape and fry it in very hot oil in a cauldron or kettle for 10 minutes. You can use a duck pan or other cast iron cookware for this purpose. Fry over high flame.
Add the onion and fry for another 10 minutes, stirring constantly at the same temperature.
After a while, add the carrots and continue frying for another 10 minutes. Do not reduce the fire yet.
Pour boiling water over zirvak (the basis of future pilaf), reduce heat to medium. Add salt and spices and simmer for 20 minutes.
Before adding the rice cereal, add the barberries and peeled garlic and immediately load in the thoroughly washed rice in advance, spreading it evenly over the entire surface of the pot.
Add boiling water so that it covers the grain by 0.5-1 cm. Increase the flame to high and ensure that the contents boil evenly over the entire surface of the rice.
When the water has boiled away, pierce the cereal to the bottom in several places with the back of a slotted spoon and let the lower moisture also evaporate, but not completely. Then reduce the gas to low and assemble a slide in the middle of the cauldron. Close the pot and simmer for another 15 minutes.
After turning off the stove, do not remove the lid, but wait some more time to get a delicious dish. Then mix the pilaf and place it on plates. Place on the table hot. Serve salads with the dish. Such as cucumbers with tomatoes or onions, cut into rings and seasoned with vinegar. It is better to drink hot green tea.
Bon appetit!
Now you know how to cook delicious pilaf. If you follow the recipes step by step, you can cook a wonderful dish. Don't forget about the little secrets of preparing crumbly pilaf and everything will turn out the way you want! Have fun in the kitchen! Try the real one too.
Step-by-step recipes for crumbly pork pilaf in a cauldron and slow cooker, with raisins, vegetables, mushrooms
2018-03-02 Marina VykhodtsevaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
6 gr.
8 gr.
Carbohydrates
14 gr.158 kcal.
There are an incredible number of recipes for crumbly pilaf with pork (and other meats). But most often in the classic version, only onions and carrots, rice and spices are added. To prevent the dish from turning into a viscous porridge, great importance is given to adding liquid. You can find many different recommendations, but the simplest and surest way is to measure. Recipe for a cauldron.
Ingredients
Step-by-step recipe for classic crumbly pilaf
Heat the oil for pilaf. You can replace it with melted lard. Chop the onion and add. We peel the carrots, chop them into strips and also send them, fry them together.
Wash the pork and cut it. We make cubes or sticks of 20 grams. Add it to the vegetables, fry it a little too, do it over high heat, then sprinkle the meat and vegetables with a special seasoning for pilaf. If you don’t have it, then throw in a little cumin, turmeric, crush a few coriander seeds, and season with black pepper. Warm everything with spices for a minute and add 300 ml of water, use only boiling water, be sure to measure. It's time to turn down the heat and simmer the zirvak for about half an hour. The taste of pilaf will depend on it.
It's time to start eating rice. Rinse with cold water until transparent, but do not soak. Otherwise, it will be difficult to guess with the liquid, since the grains will saturate it. Immediately peel the head of garlic from the top husk; there is no need to separate it into slices.
Pour rice into the zirvak, add salt to the remaining boiling water, pour in, and stick a head of garlic into the central part of the cauldron. Cover and once boiling, reduce heat to low.
Cook for half an hour, then turn it off, leave the dish for another half hour, let it sit on the stove. You cannot open the cauldron all this time.
Thorough washing of the rice should not be neglected. If this is not done, the pilaf will never turn out crumbly, the grains will stick together.
This dish will be prepared in a slow cooker, so it won’t take much time, you just need to fry the food a little, then the kitchen assistant will do everything herself. For such pilaf you will need less water than normal, since it will practically not evaporate.
Ingredients
How to cook quickly
We turn on a program convenient for frying; this is often done for baking, but you can also use frying. Pour out the oil, add the diced meat. Cook until lightly crusted.
Chop the vegetables, add the onion first, and after another two minutes the carrots. Let's cook a little more. While we wash the rice, boil the water and prepare the spices.
Add seasonings, you can take the prepared mixture or add spices to your liking, stir thoroughly, level and place rice on top. It also needs to be leveled, we stick in cloves of garlic.
You need to pour boiling water over everything, be sure to salt the water. We don’t touch anything else, close the multicooker, set the “Pilaf” program and cook until the signal. Then let it sit on heat for a little longer. Stir the finished dish thoroughly, lift vegetables and pieces of pork from the bottom.
Not all multicookers have a pilaf mode; in some models this is a rice or porridge program; it is advisable to read the instructions before using the device.
Adding dried fruits to pilaf is the norm in the east. Rice and meat go well with them, the dish gets an extraordinary aroma and taste, you need to try it at least once. We take light, seedless raisins; no preliminary preparation other than washing is needed.
Ingredients
How to cook
Cut the carrots into fairly large strips. Chop the onion finer and thinner, fry the vegetables in oil, but not until golden brown.
Wash the pork. We cut the meat into cubes, add it to the vegetables, let it fry, we do all this over high heat. Add spices and a glass of boiling water, cover and simmer for half an hour.
For now we are working on rice and raisins. We just wash them. There are 600 ml of boiling water left, you need to salt them. Remove the outer dirty husk from the garlic. If the cloves are scattered or there is simply no whole head, then it’s okay, you can stick in individual cloves, no need to peel.
We put the rice into the zirvak, stick in the garlic, level the layer and sprinkle raisins on top. Carefully pour boiling water, throw in the laurels, but do not deepen it. Let it boil, cover, lower the heat and simmer for about half an hour.
After cooking, let the pilaf brew. Open, remove the laurel, stir the ingredients thoroughly and break up with a spatula.
You can cook pilaf with dried apricots in exactly the same way; they also go well with raisins, you can mix them. Sometimes walnuts are introduced, which give a very interesting taste.
With ribs, pilaf is prepared in a slightly different way, since the pieces have bones and a lot of fat is concentrated on them, which needs to be rendered. We use mixed spices for this pilaf; seasoning from a bag will do. Option without zirvak.
Ingredients
Step by step recipe
Pour oil into the cauldron and cover the entire surface with rocking movements. If you don't do this, the ribs may stick when you add them. Let's warm up.
Cut the ribs into bones, place them in a cauldron and cook over the highest heat until golden brown. Then carefully take it out, leaving the fat.
While the ribs were cooking, the vegetables needed to be prepared and chopped. Throw the carrots and onions into the hot fat and continue cooking over high heat. At the same time, wash two full glasses of rice.
Return the ribs to the vegetables, season with spices, salt, stir and add rice. Immediately pour boiling water, add garlic (stick it in), cover.
As soon as we hear that the liquid in the cauldron has boiled, we reduce the heat to the very minimum. The lid can no longer be opened. We simmer the pilaf for 25-30 minutes and let it brew for exactly the same amount of time.
Adding water to pilaf is one of the most crucial moments. You don’t just need to pour boiling water in, you shouldn’t allow a hole to appear in the layer of rice. We substitute a slotted spoon or a spoon, direct the stream at it, just do everything carefully.
A flavorful but easy-to-prepare recipe for crumbly pork pilaf with mushrooms. We take ordinary champignons; there is no need to boil or fry anything separately, which further saves time and simplifies everything.
Ingredients
How to cook
Heat the vegetable oil, throw in the chopped onion, after two minutes throw in the carrot sticks, and then the pork. Cook a little over high heat.
We cut the champignons, but not finely, you can cut them into quarters if the caps are small or divide them into 6-8 parts. Add to the pork, stir, immediately add spices, add a little salt, pour in 0.5 cups of water and cover. Simmer the zirvak for 20-30 minutes.
Cook the rice, wash it thoroughly, rinse the head of garlic, removing the top husk. We measure out 600 ml of boiling water, do not forget to add salt.
Open, stir vegetables with mushrooms and pork, pour in rice, stick garlic in the center if the cooking is intact. Add the remaining water. There is no need to add more liquid, since the champignons are moist and there are a lot of vegetables. Cover, simmer the pilaf for 30 minutes, let it brew, you can wrap the cauldron in a blanket for a couple of hours, it will turn out tastier.
Often the meat is fried first, simmered under a lid, then vegetables are added to it. This can be done if the pork is not very young or you want to use large pieces, or there is no time to simmer the zirvak for half an hour or more.
This recipe will help you easily prepare crumbly pork pilaf, exactly the kind that is so loved. There are many thousands of recipes for preparing this wonderful dish, and if you don’t know how to cook pilaf with pork, then be sure to try making pilaf according to our recipe. The main feature of the preparation of any pilaf is its two mandatory components: zirvak and part of the cereal. Another special difference between pilaf and other dishes is not what products you use, but the cooking technology. Not many people can make crumbly pork pilaf, but everything is in your hands. For many, pilaf is traditionally prepared from rice and meat. be it pork, beef or lamb. but few people know that pilaf made from sturgeon fish is especially valued. But today we will not go deeper and depart from the pilaf to which we are accustomed and will tell you how to cook pilaf with pork. The cooking time will be approximately 2 hours, the recipe is not complicated and if you follow our recommendations, everything will definitely work out!
Energy value per 1 serving (200 g):
Ingredients:
Let's take a closer look at how to cook pilaf with pork.
Step 1
Cut the pork into small pieces
Step 2
Chop the onion
Step 3
Cut the carrots into thin strips
Step 4
Rinse the rice with water (be sure to be cold!) until the drained water runs clear. Pour oil into a cauldron and add onion to an already heated one. Fry until golden brown. Add the meat and fry it over high heat until a crust forms.
Step 5
Then add the carrots and simmer for another 10-15 minutes, stirring occasionally.
Step 6
Salt, pepper and add turmeric. Fill everything with water so that it covers the meat. Close the lid and simmer for 20 minutes. This is how we will prepare zirvak. Peel the garlic and carefully place it on top of the meat
Step 7
Drain the rice and add it to the so-called zirvak, on top of the meat. If necessary, add water until it covers the rice. Cover with a lid and simmer until done.
Good afternoon, dear readers and guests of the blog! The entire Internet is replete with recipes for this dish. And everyone prepares it in their own way. I foresee how experts will now attack me that pork pilaf is not real, but the traditional one is cooked only with lamb. However, although my pilaf is not Uzbek, but Siberian, it is amazingly tasty, crumbly and aromatic.
We find thousands of variations of this dish at master classes of different chefs. And many of them are already deservedly popular on our tables. The fastest and easiest of them is pilaf in a frying pan from a small amount of ingredients. And for holidays or for a large family we already cook in a large cauldron, over a fire.
And in the slow cooker, such a wonderful pilaf is steamed that my whole family loves it more than any other. Pork meat is tender and cooks quickly. All its taste and aroma will be absorbed into the rice. You can cook it either over a fire in a cauldron or at home on the stove. I hope readers will enjoy my step-by-step recipes for simple non-Uzbek pilaf. Choose which one you like best and cook with pleasure!
Today in the article:
My husband is a big fan of spice. That’s why in the photo below you see I have two hot peppers. You don't have to take them if you don't like spicy food.
Today my husband is in charge of the pilaf, so the onions are fried first, and then we add the meat. When I cook myself, I do the opposite. We don't end up arguing about this.
I saw how they cook in Tashkent. First, heat the oil, add a coarsely chopped onion, fry it almost black, then throw it away. Then meat and spices are added. And then, after a short frying, carrots into strips and new chopped onions.
We go into the yard, there the cauldron is already heating up on the stove. We bring all the products with us at once so that everything is at hand.
Let's get started.
I've already got everything cut up. Meat into medium cubes, onion into half rings, and carrots into short strips. The rice has been washed several times and soaked an hour earlier. The cauldron on the stove was hot. We poured about a glass of oil and wait for the smoke to start.
Any vegetable oil is suitable: sunflower, olive, sesame, cottonseed or corn.
Add the onion and fry, stirring with a slotted spoon. When the onion is added first and fried until golden, the pilaf will be darker in color. If you immediately throw meat into the cauldron, the pilaf will be lighter. Add all the meat to the fried onions and don’t forget to stir constantly.
I don’t time it, but I make sure that the meat is fried well and the liquid has evaporated. While the zivak is being fried, we need the fire to be strong.
It is advisable for two people to cook the dish. Because you can’t leave a cauldron unattended over high heat for even a minute.
Carrot sticks were added to the browned meat.
And continuing to turn from bottom to top, fry the carrots. It gives the pilaf such a delicious, golden color. After about seven minutes you can add salt and pepper. Add all the seasonings, throw in two heads of garlic and two pods of hot pepper whole.
It's time to add hot water. So much so that it is 1cm higher than the contents of the cauldron. It took me about one liter. Reduce the fire and let it go out.
After 5 minutes, the broth should become reddish and transparent.
Spread the rice evenly over the entire surface of the zivak. Pork pilaf is prepared quickly, the meat is almost ready. And our rice was soaked an hour before cooking.
Add more water to cover the rice by 1 cm. Pour using a slotted spoon or along the sides, carefully. We watch the pilaf until the liquid above the rice evaporates.
From now on, no stirring until the dish is completely ready!
Now you just need to close the lid. The fire is already quite minimal.
After fifteen minutes, the treat can be stirred and placed on a dish. Serve with pickled or fresh vegetables. Sprinkle the pilaf with herbs or eat the greens separately, decide for yourself. My husband and I also have different opinions on this issue. He chews parsley and cilantro straight from the bunch, and I want to chop and sprinkle on top.
On the “Cooking Deliciously” channel, Valentina shows and explains in detail how to cook homemade pilaf on a gas stove. For this dish, you can take a frying pan or an aluminum pan with a thick bottom, a duck roaster or a cauldron.
Very easy step by step recipe. Just take it and do it! And what a wonderful result the result turned out to be can be seen very clearly. The pilaf looks crumbly and appetizing.
If you have an assistant from Redmond, or Polaris, or any other company, then you are very lucky. When you need to cook something quickly and tasty, it always helps. And now the simplest and most delicious pilaf recipe without any problems
A special variety of basmati grains is ideal for a multicooker. It costs more than usual. In our supermarkets 110 rubles per 700g package. But this is just a note about prices. I cooked pilaf in a slow cooker using my favorite “devzir”. I can't say anything bad either.
The main thing is that the rice is special for pilaf.
The meat I took was pork neck. She's pretty fat, that's all. Follow my advice and everything will turn out just as great.
How to cook:
I fill the cereal, washed several times, with water. Let it swell while we deal with zirvak. I cut the meat larger, the onions smaller, and the carrots into strips. I pour oil into the multicooker bowl and wait until it warms up. Pour the onion into hot oil and lightly fry on the “fry” setting.
While vegetables and meat are fried, do not close the lid!
Zirvak is prepared wonderfully right in the slow cooker. There is no need to fry anything separately in a frying pan, as some chefs advise. Place pieces of meat into the browned onion and stir.
When the pork is browned, you can add the carrots. I stir and fry the zirvak for another 10 - 15 minutes. Everyone has different multicookers, so be guided by the mode.
When the carrots are sufficiently fried, I add enough boiling water so that it is 1.5 cm above the meat. At the same stage, I add salt, pepper and all the spices. I stick a head of garlic between the pieces of meat.
All this stuff will simmer for about 10 minutes at a temperature of 120 degrees. After that, I add the already swollen rice and level it.
Pour the water carefully, using a spoon to avoid washing out all the cereal.
I add enough boiling water to cover the rice by 1 cm.
Now I close the lid. And turn it on for 22 minutes. at a temperature of 100 degrees. When it turns off, I let the pilaf brew for another half hour.
The pilaf turned out to be excellent - grain of rice for grain of rice! Serve immediately while it's hot. As you can see, preparing it is not as difficult as in a cauldron, and the taste and aroma are not inferior at all.
You probably already guessed that we can talk endlessly about the methods and nuances of making pilaf. But I say goodbye to you until the next delicious meetings. Thank you everyone, today you prepared pilaf with me!
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Traditional pilaf is a popular oriental dish, the first recipes for which appeared long before the appearance of a huge number of kitchen utensils. That is why there is an opinion that this dish can only be prepared in a thick-walled cauldron over an open fire. In fact, the art of cooking has undergone significant changes, and over time, many dishes began to be cooked in the dishes that are convenient. Classic pilaf with pork in a pan on a gas or electric stove can be cooked no worse than over a fire. Moreover, for modern housewives this option will be much more convenient and affordable.
Of course, you should take into account the peculiarities of preparing this dish. Since the pan cannot heat equally on all sides, like a casserole with a semicircular bottom, it is very important to ensure that the cereal does not overcook. That is why there are several simple secrets on how to cook pork pilaf in a pan. Knowing the rules for preparing food and cooking technology, you can prepare an amazing treat at home.
Cooking time : 60 minutes
Number of servings : 6-8
Ingredients :
Prepare all the necessary products. If the meat is fatty or stringy, you will need to cut it into small pieces, trim off excess fat and veins. You can use any rice, but long-grain varieties are best for pork. Heat the water in advance and select the spices to your taste.
To prepare the base - zirvak, you need to prepare meat and vegetables. Onions and carrots must be peeled and chopped into thin cubes. Cut the meat as desired.
If you cook in an enamel pan, then it is best to cook zirvak separately in a frying pan or cauldron. But if there are no other suitable utensils besides the pan, this will do. Place the meat in one pan, add a little oil - no more than 1 tablespoon and fry it over high heat.
When the meat becomes softer and a beautiful golden brown crust appears on all sides, add the remaining butter and vegetables.
Fry the food until the vegetables are soft.
Place cumin, barberry and turmeric in a saucepan, stir and add salt to taste. At this stage, you can add any spices to your taste.
Pour boiling water into the pan so that the water covers all the ingredients and close the lid. Simmer the zirvak over medium heat for 20 minutes.
While the zirvak for pilaf is cooking, prepare the rice cereal. Place the rice in a convenient deep bowl and rinse well under running water. You need to wash until the starch is completely washed away.
Pour the prepared rice with a small amount of water and leave for 15 minutes. When the grains have absorbed the necessary water well, place the grains in a strainer and allow the excess liquid to drain.
During this time, the zirvak should be ready - the gravy should become uniform in color, and a thin film of fat will appear on the surface.
Place the prepared grains on top of the meat and vegetables and smooth with a spatula. No need to add water! Cover the pan with a lid.
Cook pork pilaf on the stove in a saucepan for no longer than 20 minutes, otherwise it may burn. If the rice is not yet fully cooked, remove the pan, wrap it in a warm blanket or place it in an oven preheated to 70-80 degrees. In 10 minutes, the cereal will be ready thanks to hot steam.
Incredibly aromatic and crumbly pork pilaf in a pan is ready.
Serve it on a wide flat plate, adding fresh vegetables and a salad of fresh herbs as an appetizer, and your loved ones will appreciate your culinary skills. Bon appetit!
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