What you need for pork pilaf. Basic principles of cooking pilaf that we will need

Step-by-step recipes crumbly pilaf pork in a cauldron and slow cooker, with raisins, vegetables, mushrooms

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

6 gr.

8 gr.

Carbohydrates

158 kcal.

Option 1: Classic fluffy pork pilaf

There are an incredible number of recipes for crumbly pilaf with pork (and other meats). But most often in classic version Only onions and carrots, rice and spices are added. To prevent the dish from turning into viscous porridge, great importance is given to adding liquid. You can find many different recommendations, but the simplest and most the right way- measure. Recipe for a cauldron.

Ingredients

• 400 g rice;
• 800 g pork;
• 800 ml water;
• 200 g onion;
• 300 g carrots;
• 1 head of garlic;
• 1 tsp. seasonings for pilaf;
• 40 ml vegetable oil.

Step-by-step recipe for classic crumbly pilaf

Heat the oil for pilaf. You can replace it rendered 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 to the vegetables, fry a little too, do this on high fire, 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 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.

Option 2: Quick recipe for crumbly pork pilaf

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

• 2 tbsp. rice;
• 500 g pork;
• 2 carrots;
• 1-2 onions;
• 50 ml oil;
• 3.5 tbsp. water;
• barberry, cumin and other seasonings;
• 3 cloves of garlic.

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.

Option 3: Crispy pork pilaf with raisins

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 No need other than rinsing.

Ingredients

• 100 g raisins;
• 400 g rice;
• 700 g pork (pulp);
• 5 tablespoons butter or fat;
• 3 carrots;
• 2 onions;
• 0.5 tsp. cumin;
• 0.3 tsp. turmeric;
• 2 laurels;
• 1 head of garlic;
• 800 ml boiling water.

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 have fallen apart or simply not whole head, then it’s okay, you can stick in individual slices, there’s no need to clean it.

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 they introduce walnuts which give a very interesting taste.

Option 4: Crispy pork pilaf (with ribs)

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

• 500 g ribs;
• 4 cups boiling water;
• 2 carrots (large);
• 2 cups rice;
• 3 tablespoons of oil;
• 2 onions;
• spices, garlic.

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 lowest possible setting. More cover can't 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.

Option 5: Crispy pork pilaf with mushrooms

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

• 250 g champignons;
• 300 g pork;
• 100 g onion;
• 200 g carrots;
• 400 g rice;
• 50 ml of oil (you can use lard or other fat);
• spices, garlic.

How to cook

Warming up vegetable oil, throw chopped onions into it, after two minutes throw in carrot sticks, and then 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.

Real pork pilaf cooked in a frying pan. Cooking in a skillet makes this recipe so easy. Tender meat, aromatic rice grains with tomato paste, properly selected spices - and home recipe delicious pilaf For true connoisseurs ready!

Ingredients for pilaf

• Soft part of pork – 300 g
• Rice – 2 cups
• Carrots – 1 large
• Onions – 2 medium pcs.
• Tomato paste – 3 tbsp.
• Garlic cloves – 2 pcs.
• Water – 1 glass
• Salt, black pepper, cumin, cumin - to taste

Step-by-step recipe for pilaf in a frying pan

Before cooking, thoroughly rinse the grains of rice under running water.

We clean the vegetables. Small pieces chopping onions, grate the carrots using a coarse grater.

Place the vegetables in a well-heated frying pan with sunflower oil and fry for about 7 minutes.

We wash the pork meat and cut it into small pieces.

Add the pieces of meat to the frying pan, mix so that all ingredients are evenly distributed, cook over low heat for 20 minutes. The contents of the pan need to be stirred several times. The meat should release juice.

Salt and add to the frying pan tomato paste. To taste, add other spices that are usually used to season pilaf - a pinch of cumin, cumin, or a ready-made pilaf mixture. Stir.

Let's get back to rice. It should almost completely absorb the liquid.

Pour the resulting rice into the pan and stir well.

Pour in about a glass of boiling water so that the water covers the pilaf by a couple of centimeters. Simmer covered for about 25-30 minutes. - until the water evaporates. Make sure that the rice does not burn; add liquid if necessary.

Add garlic cloves pressed through a press to the finished pilaf and mix. If possible, set aside for another 20 minutes.

Pork pilaf in a frying pan turns out incredibly tender and incredibly tasty!

Pilaf with pork is a dish that does not require any special material costs, it is very tasty and satisfying. For this you will naturally need pork, some vegetables and spices. with pork - the process is not complicated. You just need to know the recipe and follow simple cooking technology. So what's the right way to deal with pork? There is more than one recipe that can turn rice and pork into...

with pork

To prepare the dish we need following ingredients: 1.2 kg pork, 1 kg rice, 2 tomatoes, 1 kg carrots, 1 kg onions, 2 heads of garlic, 300 g sunflower oil, 100 g tomato paste, seasoning (which includes barberry), black pepper, salt.

Cut the meat into 3-4 cm cubes. Heat in a cauldron. sunflower oil and throw the pork in there. Fry and stir occasionally. Chop the onion, carrots and simmer in a cauldron along with the pork for 15 minutes. Cut the tomatoes into cubes, put them in a cauldron and simmer for another 5 minutes. Pour boiling water into the cauldron so that it covers the contents by about 1 cm. Add tomato paste, black pepper and salt to the cauldron. Simmer for another 15 minutes. Add spices and add garlic. After 5 minutes, add the previously washed rice. In this case, the rice should be on top. In the center of the cauldron we make a mound of rice with a depression. Place a head of garlic in the hole. Add boiling water so that the base of the slide is filled with water. After this, simmer for about 40 minutes, until full readiness.

Recipe for pilaf with pork

Ingredients: 2 onions, carrots, 700 g pork, 3-4 cloves of garlic, 2 cups. with a heap of rice, 4 cups. water, 18 black peppercorns, a teaspoon of salt.

Cooking method:

Cut the meat into small oblong pieces and fry in vegetable oil in a cauldron. Cut the onion into half rings and add to the meat. Grate the carrots and also put them in the cauldron. Fry a little, add water. Cut the garlic into slices and place in a cauldron. Salt and pepper. When the carrots and onions are cooked, pour rice into the cauldron, which must be soaked in water 30 minutes before. warm water. Stir, cover with a lid and simmer until the rice is cooked. After 20 minutes the dish is ready.

Recipe for pilaf with pork and barberry

Ingredients: 300 g pork, a glass of rice, carrots, onion, 2 cloves of garlic, 8 black peppercorns, salt, 2 bay leaves, ½ teaspoon. spoons of turmeric, ½ teaspoon. spoons of barberry berries, a pinch of coriander, 100 ml. vegetable oil.

Cooking method:

Wash the rice in cold water and fill it with water about 1 cm above the rice layer and leave it to soak for 30 minutes. Grate carrots onto coarse grater. Cut the onion into cubes. Then cut the meat small cubes across the fibers. Heat vegetable oil in a deep frying pan. Fry the meat and add onions and carrots to it. After frying, add rice to the pan and fry for a few minutes. Pour in two glasses of water. Pepper, salt, and then stir and bring to a boil. Add seasonings and place garlic on top. Cover the pan with a lid and then simmer over low heat for about 30-40 minutes.

Recipe for pilaf with pork and pomegranate

Ingredients: kg. rice, kg. onions, kg. carrots, kg of pork, 250 g of vegetable oil, 6 cloves of garlic, black pepper, pomegranate.

Cooking method:

Wash the rice in warm water and leave for an hour hot water, so that it gets wet. Heat vegetable oil in a cauldron. Cut the onion into cubes and also add to the cauldron. Fry until golden brown. Cut the meat into oblong pieces and place in a cauldron. Throw the carrots, grated on a coarse grater, into the cauldron. Stir and simmer for 20-30 minutes. Pepper and salt. Place the rice on top of the meat. Fill with boiling water, about 1 cm. and simmer until the water boils away. Add pomegranate and stir. We make holes with a knife and insert garlic slices into the resulting holes. Cover with a lid and cook until done.

Crumbly pilaf with pork in a pan

Traditional pilaf - popular oriental dish, the first recipes for which appeared long before the advent of huge amount kitchen utensils. That is why there is an opinion that this dish can only be prepared in a thick-walled cauldron on open fire. In fact, the art of cooking has undergone significant changes, and many dishes over time began to be cooked in the dishes that are convenient. Classic pilaf with pork in a pan on gas or electric stove You can cook it 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.

Recipe for pilaf with pork in a pan

Cooking time : 60 minutes

Number of servings : 6-8

Ingredients :

• Pork - 450-500 g
• Onion - 100 g
• Carrots - 1 pc.
• Long grain rice - 1 cup
• Water (boiling water) - 2 cups
• Garlic - 3 cloves
• Vegetable oil - 100 ml
• Barberry, cumin, turmeric - 1 pinch each
• Salt - to taste
• Bay leaf (optional) - 1 pc.

Get everything ready necessary products. If the meat is fatty or stringy, it will need to be chopped in small pieces, cut 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 are cooking in enamel pan, then zirvak is best cooked 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, add the remaining oil and vegetables.

Fry the ingredients 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 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 out.

Pour a small amount of water over the prepared rice 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 it as an appetizer fresh vegetables and a salad of fresh herbs and your loved ones will appreciate your culinary skills. Bon appetit!

Note to the hostess

• Before cooking pilaf with pork in a pan, rinse and soak the rice grains for 20-30 minutes. Properly cooked rice affects appearance and the taste of the finished dish. This is why it is very important to only use rice that you have already cooked. This will make it easier for you to determine the amount of liquid added to the pan to cook the cereal until tender.
• The classic recipe for pilaf with pork in a pan can be changed to your taste by adding your favorite spices or additional ingredients. Pork meat goes very well with dried fruits, so in addition to barberries, you can add prunes or dark raisins.
• Since pork is quite fatty and heavy meat, be sure to add cumin. It helps fat to be absorbed better.

Video recipe

Preparation aromatic pilaf is part culinary arts, which is not immediately comprehended. Studying the intricacies of the components will lift the veil of secrecy in how to cook pork pilaf so that the rice is crumbly. Rice “porridge” will remain a thing of the past forever, and the taste of the dish will not leave anyone indifferent. Every housewife can feel like a real chef, just follow simple recommendations.

The secrets of tasty and crumbly pilaf

Cooking a dish in the best oriental traditions consists of 3 stages:

• Calcination of meat;
• Frying zirvak with spices, a mixture of meat and vegetables;
• Laying rice.

Dishes play an important role. As a rule, a cauldron is used. At home, it is replaced by a saucepan or a duck pot. The main thing is the thick walls and rounded bottom, due to which the heat is distributed evenly, and the dish turns out literally “grain to grain”.

Another secret of how to cook crumbly pilaf is the choice of the main ingredient - rice. Preference is given to varieties:

• Long grain rice (Tajik or Uzbek);
• Italian rice.

Do not neglect soaking the grains after thorough washing. Chefs offer two ways:

• In warm water (for half an hour or an hour);
• In cold water (1 to 2 hours).

Stirring the rice is allowed. The degree of “complete soaking” is determined by a change in the shade of the grains - they become milky white. After this, you should take out the rice: prolonged exposure to water will negatively affect the quality of the pilaf.

Zirvak– the main ingredient of real pilaf. In order for it to reveal its taste and aroma, it must be cooked over high heat. After the oil boils, reduce the heat and continue frying the zirvak. After half an hour, barberry, saffron, pepper and other spices are added to it. In this form, the mixture is poured into pilaf - it does not stick together and fills the dish evenly.

The pleasant golden color of the pilaf is given by spices (cukerma) and the high degree of roasting of the onions. So, in Turkmenistan, the dish has a light shade, because the onions are practically not fried for it. And in the present Uzbek pilaf The onions are fried until they have a bright carrot color, so the whole dish turns amber.

To make the rice crumbly without turning the pilaf into porridge, pay attention to cutting the carrots. It is chopped only into strips.

Finally, a few more tips from the series "never":

• Do not stir the dish while cooking. This is done only before serving.
• Don't add too much water. During cooking, the liquid should cover the dish by 1.5 cm.
• Do not cover the container with pilaf while it is boiling. The cauldron is covered only after the liquid has evaporated. How to find out? Take a slotted spoon and hit the surface of the dish 2-3 times. If the sound is dull, it's time to use the lid.

The age-old question of how to make rice crumbly in pilaf will no longer worry you. Enough to follow simple secrets cooking.

Recipe for crumbly pork pilaf

There is a lot of debate about what rice to use and what meat is best for pilaf. The classic recipe involves preparing a lamb dish. Allowed - chicken, beef. If you don’t follow traditions, pork also goes perfectly with pilaf: it’s easy and quick to prepare, and its taste is probably well known to your family members.

For preparation you will need the following ingredients:

• Pork (800 gr);
• Rice (3 measuring cups);
• Carrots (3-4 pcs.);
• Onions (4-5 heads);
• Garlic (2 heads);
• Vegetable oil;
• Lard (60 gr);
• Turmeric or saffron (1.5 tsp.);
• Barberry (10-15 berries);
• Salt (to taste);
• Spices (pepper, paprika, zirvak) (1 teaspoon each).

	First of all, rinse the rice thoroughly and cover with water (cold or warm). After the grains have “whitened” (from 30 minutes to 1-2 hours), drain them in a colander and let them dry.
	At this time, coarsely chop the onion along the grain. If you cut it into half rings, it will almost completely dissolve in the rice.
	Cut the carrots into even cubes.