Classic pilaf

Pilaf is a balanced combination of browned pieces of meat, crumbly onions and vegetables, soaked in bright spices (cumin, turmeric, barberry) and a charming garlic aroma. In this article you will learn many recipes for this delicious dish and different ways of preparing it. For example, pilaf can be cooked outdoors using an Afghan cauldron, but if this is not possible, then an ordinary frying pan with high sides or a saucepan will do. For cooking, you can choose not only beef and lamb, but also chicken and pork.

How to cook pilaf at home - a classic recipe

Classic pilaf with pork in a cauldron on the stove is a dish ideal for both a festive event and an everyday dinner, after which all your guests and family members will remain not only full, but also satisfied, because pilaf prepared according to this recipe – it’s incredibly tasty and aromatic.

1. 
   How to cook pilaf at home using a classic recipe? Pour the cereal onto a sieve and rinse thoroughly under running water, allowing time to drain.
2. 
   Remove the skins from the onions and the skins from the carrots, and rinse the root vegetables.
3. 
   Chop the onion heads into small pieces.
4. 
   Cut the carrots into oblong bars of medium thickness.
5. 
   Cut the washed meat into small slices.
6. 
   Heat vegetable oil in a cauldron and pour in the vegetables; sauté over maximum heat until soft.
7. 
   Add the pork to frying, stir and fry until the color changes.
8. 
   Add laurel, salt and seasonings - mix and heat everything together for about two minutes.
9. 
   Fill the zirvak with rice and add water so that the liquid covers the cereal three centimeters above.
10. 
    We thoroughly wash the garlic heads and immerse them in the mixture.
11. 
    Cook covered over low heat for 40 minutes, then turn off the heat and leave the food for another 10-15 minutes.
12. 
    Classic pilaf at home is ready! We transfer the pilaf to plates and start tasting. Bon appetit!

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Crumbly Uzbek pilaf in a cauldron

Today, crumbly Uzbek pilaf in a cauldron has more than fifty variations of preparation, but in this recipe you will learn the most popular and delicious method. The basis of the dish is moderately fatty lamb neck, long-grain rice, aromatic spices and vegetables.

Cooking time – 2 hours 30 minutes

Cooking time - 30 min.

Portions – 8.

Ingredients:

• Lamb neck – 500 gr.
• Long grain rice – 500 gr.
• Carrots – 500 gr.
• Onions – 4 pcs.
• Vegetable oil – 150 ml.
• Dried chili pepper – 2 pcs.
• Garlic – 2 heads.
• Dried barberry – 1 tbsp.
• Cumin – 1 tbsp.
• Coriander beans – 1 tsp.
• Salt - to taste.

Cooking process:

Step 1. Cut the lamb into medium-sized cubes, wash the rice until the water is clear.

Step 2. Peel and chop three onions and carrots as shown in the photo. We remove the top husk from the garlic heads and do not separate them into cloves.

Step 3. Pour vegetable oil into a cauldron and heat it, throw in the whole onion without the husk, and fry until light brown, and then throw away.

Step 4. Place the onion slices into the aromatic oil and fry with frequent stirring until golden brown and soft.

Step 5. Add meat and cook for 10-15 minutes until an appetizing crust appears. Then add the carrots, set for three minutes and only then mix.

Step 6. After 10 minutes, add ground spices and barberries, turn down the heat and simmer for another 8-10 minutes.

Step 7. Pour boiling water over the components so that the water is two centimeters higher. Add hot pepper to the zirvak, close the lid and simmer for 60 minutes over low heat.

Step 8. After the specified time, distribute the washed rice and pour boiling water through a slotted spoon (the liquid should cover the food by three centimeters).

Step 9. On a high flame, wait until almost all the moisture is absorbed, and press the garlic into the cereal. Close the lid and simmer on low heat for about half an hour, until the rice is completely cooked.

Step 10. Place the crumbly pilaf into portioned bowls and serve hot. Bon appetit!

Pilaf with chicken in a frying pan

Chicken pilaf in a frying pan is an easy-to-prepare and incredibly tasty dish that many people love.Traditionally, this dish is prepared with lamb, beef or pork, however, replacing the meat with poultry, the taste will not deteriorate, but the calories will be several times less.

Cooking time – 120 min.

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Chicken – 1.5 kg.
• Rice – 500 gr.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• Garlic – 1 head.
• Vegetable oil – 100 ml.
• Salt - to taste.
• Spices - to taste.

Cooking process:

Step 1. Before starting the process, peel and wash the vegetables and rinse the chicken. Cut the fillet into small slices and fry in vegetable oil for 5 minutes.

Step 2. Add onion quarter rings and carrot half rings to the bird, mix the ingredients and cook for 10 minutes. Then add salt and season according to your taste.

Step 3. Add a little more vegetable oil and 200 milliliters of water, compact a whole head of garlic in the center.

Step 4. After 10 minutes, pour the rice into an even layer and completely fill the ingredients with water, simmer under the lid for half an hour (heating is minimal).

Step 5. Serve the dish and, if desired, complement it with pickles or fresh vegetable salad. Bon appetit!

Pilaf with beef in a cauldron on the stove

Pilaf with beef in a cauldron on the stove is a dish that you can easily serve at a festive table and have no doubt that your guests will remain hungry or dissatisfied, because the combination of tastes and aromas is so incomparable that no one can resist!

Cooking time – 2 hours 20 minutes

Cooking time – 20-25 min.

Portions – 6-7.

Ingredients:

• Beef with fat – 800 gr.
• Rice – 500 gr.
• Carrots – 500 gr.
• Onions – 120 gr.
• Garlic – 2 heads.
• Zira – 2 pinches.
• Spices for pilaf – 1 tbsp.
• Ground red pepper – 0.3 tsp.
• Salt - to taste.

Cooking process:

Step 1. Pour the specified amount of cereal into a deep container along with a tablespoon of salt and fill it with water heated to 60 degrees - mix and set aside.

Step 2. We wash and dry the beef in any convenient way, trim off the fat.

Step 3. Cut the fat into small pieces and heat it in a cauldron over a moderate flame, remove the browned cracklings from a heat-resistant bowl. If you have meat without lard, then use regular vegetable oil.

Step 4. Sauté the onion until soft and golden.

Step 5. Add medium-sized beef slices and fry until an appetizing crust appears.

Step 6. Throw in fairly large slices of carrots, season with special spices and mix, simmer until the vegetables are soft.

Step 7. Fill the zirvak with water and simmer under the lid for 40-50 minutes.

Step 8. Then we supplement the composition with cumin and red pepper - stir.

Step 9. Cover the meat and vegetables with thoroughly washed rice, add the heads of garlic and water. The liquid should completely cover the ingredients. Continue cooking over high heat.

Step 10. Wait until the cereal absorbs almost all the water.

Step 11. Reduce the heat to low and use a spatula to collect the rice into a mound.

Step 12. Cover the mound with a flat plate, place paper towels on top and finally a lid. Simmer the pilaf under the lid for another 35-40 minutes.

Step 13. Mix the finished dish and proceed to serving.

Step 14. Place the pilaf on a large common dish and be sure to decorate with a head of garlic. Bon appetit!

Pilaf in an Afghan cauldron on a fire

Pilaf in an Afghan cauldron over a fire, prepared according to all Caucasian traditions with the addition of dark raisins and chickpeas, is a real delicacy that absolutely every amateur cook can easily prepare.Diversify your diet during a picnic or a trip to nature.

Cooking time – 60 min.

Cooking time - 30 min.

Portions – 6.

Ingredients:

• Beef tenderloin – 1 kg.
• Basmati rice – 350 gr.
• Carrots – 350 gr.
• Onions – 350 gr.
• Dark raisins – 55 gr.
• Chickpeas – 40 gr.
• Garlic – 1 head.
• Salt - to taste.
• Seasonings for pilaf - to taste.
• Sunflower oil - for frying.

Cooking process:

Step 1. We arm ourselves with a vegetable peeler and remove the skin and husks from the carrots and onions, cut the onion into half rings, and the carrots into bars.

Step 2. We wash the beef and cut it into fairly large segments, thoroughly wash the cereal.

Step 3. Fry the meat slices in small portions in sunflower oil until a characteristic crust appears. Then we combine all the beef and onions in a cauldron, sauté and add carrots. Stirring, fry for about 5 minutes.

Step 4. Next, add chickpeas, raisins, salt and seasonings - pour water one centimeter above the ingredients, insert a head of garlic and simmer under the lid for 10 minutes from the moment of boiling.

Step 5. Then remove the cauldron from the heat and release the pressure, lay the rice in an even layer, the liquid should be at the same level as the cereal. Bring to a boil again over medium heat and set aside for 7 minutes.

Step 6. Remove the cauldron from the heat and after 15 minutes open the lid and mix the contents.

Step 7. Serve the dish immediately and taste it. Bon appetit!

Real lamb pilaf

You can try real lamb pilaf not only in the Caucasus countries, but you can also easily prepare it yourself, in your home kitchen, using only those products that can be purchased in every supermarket. Pay special attention to spices.

Cooking time – 120 min.

Cooking time – 25-30 min.

Portions – 10.

Ingredients:

• Lamb – 1.5 kg.
• Onions – 700 gr.
• Carrots – 700 gr.
• Rice for pilaf – 1 kg.
• Zira – 2 tbsp.
• Dried barberry – 2 tbsp.
• Ground red pepper – 1 tsp.
• Ground black pepper – 4 tsp.
• Turmeric – 2 tsp.
• Salt – 3 tbsp.
• Sunflower oil – 150 ml.
• Garlic – 2 heads.

Cooking process:

Step 1. We “free” the specified amount of onions from the husks, cut them into half rings and sauté in heated sunflower oil until light brown. At the same time, cut the carrots into bars and the lamb into cubes.

Step 2. Add the meat to the vegetable, stirring and frying for 7 minutes.

Step 3. Add carrots, stir and cook for another 5-7 minutes until softened.

Step 4. Add salt and spices to the ingredients, turn the heat to slightly below medium and pour in boiling water so that the water covers the composition. Simmer covered for 40 minutes.

Step 5. After the specified time has passed, cover the zirvak with thoroughly washed and dried rice. Pour boiling water over the ingredients and bring to a boil. Cover with a lid, reduce the flame to low and simmer for about 40 minutes.

Step 6. In the middle of the heat treatment, press the heads of garlic into the grain.

Step 7. Let the finished dish sit under the lid for another half hour and only then proceed to the meal, mixing the ingredients. Bon appetit!

How to cook delicious pilaf in a slow cooker

How to cook delicious pilaf in a slow cooker? This question may be of interest to those who do not have a cauldron or deep frying pan at hand, in which case a multicooker will really save you from this problem. Treat yourself and your household to aromatic and crumbly pilaf!

Cooking time – 70 min.

Cooking time – 15-20 min.

Portions – 4.

Ingredients:

• Chicken – 600 gr.
• Rice – 300 gr.
• Water – 500 ml.
• Onions – 1 pc.
• Garlic – 1 head.
• Carrot – 1 pc.
• Seasoning for pilaf – 2 tbsp.
• Sunflower oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. First of all, peel and rinse the vegetables, cut the poultry into portions, rinse the rice until the water is clear.

Step 2. Pour sunflower oil into the multicooker bowl and start the “frying” mode (20 minutes), add onion quarter rings.

Step 3. Cut the carrots into large strips and add them to the onion.

Step 4. To fry, lay out the meat, sprinkle with ground pepper and salt.

Step 5. About 5 minutes before the end of the regime, add spices for pilaf and mix.

Step 6. After the sound signal, switch the program to “pilaf” and set the timer to 60 minutes. Spread the rice in an even layer and add water.

Step 7. Place a whole head of garlic in the center and close the lid.

Step 8. Serve hot and crumbly pilaf immediately to the table and enjoy. Bon appetit!

Sweet pilaf with raisins

Sweet pilaf with raisins is an excellent alternative to classic meat pilaf, which also has an exquisite taste and unsurpassed aroma. For brighter colors, add a small amount of dried apricots and chopped carrots - you'll lick your fingers!

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Rice – 1 tbsp.
• Raisins – 50 gr.
• Onions – 1 pc.
• Dried apricots – 70 gr.
• Carrot – 1 pc.
• Seasoning for pilaf – 1 tsp.
• Vegetable oil – 2 tbsp.
• Garlic – 2 teeth.
• Salt - to taste

Cooking process:

Step 1. Prepare the products: wash dried fruits and pat dry with paper towels, peel vegetables and rinse with water.

Step 2.Sauté carrot sticks and onion half rings in hot vegetable oil until soft and lightly browned.

Step 3. Add salt and seasonings to the vegetables, as well as raisins and chopped dried apricots, mix and heat everything together for 1-2 minutes.

Step 4. Add the unpeeled garlic cloves and pour a glass of water over the mixture, cover with a lid and simmer for about 10 minutes.

Step 5. Distribute the washed cereal.

Step 6. Fill the ingredients with water one and a half centimeters above their level.

Step 7. Cook over low heat under the lid for 20-25 minutes, then cover with a towel and let “rest” for another 10-15 minutes.

Step 8. Mix vigorously before serving. Cook and have fun!

Pilaf in a sleeve in the oven

Pilaf in a sleeve in the oven is a simple and proven way to prepare crumbly pilaf, which will turn out right the first time, even for those who have stepped into the kitchen for the first time. Your main task is to choose quality ingredients and not overdo it with water.

Cooking time – 1 hour 20 minutes

Cooking time - 20 minutes.

Portions – 3.

Ingredients:

• Beef – 200 gr.
• Rice – 1.5 tbsp.
• Water – 1 l.
• Carrots – 1 pc.
• Onions – 1 pc.
• Garlic – 3 teeth.
• Ground sweet paprika - to taste.
• Spices for pilaf - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Peel the vegetables and rinse with water, using a grater with small holes, chop the carrots, cut the onion into thin half or quarter rings.

Step 2. Remove the films from the beef and cut the flesh into oblong bars.

Step 3. Pour vegetable oil into the frying pan and heat it, sauté the vegetables for 5-7 minutes and transfer to a plate.

Step 4. In the same heat-resistant frying pan, lightly brown the meat.

Step 5.Wash the rice until the water is clear and let it dry.

Step 6. Mix the cereal with the fried ingredients, slices of garlic, salt and spices.

Step 7. Place the composition in a baking sleeve, fill with water and tie tightly. To allow steam to escape, make several punctures on top with a toothpick.

Step 8. Cook pilaf for 40-45 minutes at a temperature of 180 degrees. Bon appetit!

Homemade pilaf with chicken in a pan on the stove

Homemade chicken pilaf in a pan on the stove is a dish that will provide you with a balanced and appetizing meal that will give you energy for a long time. The process is very simple, and the result is always beyond praise. It will be especially tasty if you use poultry.

Cooking time - 30 min.

Cooking time - 5 minutes.

Portions – 6.

Ingredients:

• Chicken – 550 gr.
• Rice – 400 gr.
• Water – 800 ml.
• Carrots – 1 pc.
• Onions – 1 pc.
• Garlic – 1 head.
• Spices for pilaf – 1 tbsp.
• Vegetable oil – 2 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Cut the chicken carcass into portioned segments, wash and allow time to dry.

Step 2. Cut the peeled onion into quarter rings.

Step 3. Cut the carrots into strips.

Step 4. Pour vegetable oil into the pan and heat it up, sauté the vegetables, add the poultry and fry the ingredients until golden brown. Add spices and salt.

Step 5. Place the washed rice on top of the chicken and vegetables and place a head of garlic in the center.

Step 6. Pour the ingredients with water and simmer under the lid over low heat for 20-30 minutes.

Step 7. Serve the aromatic pilaf to the table piping hot. Bon appetit!