Pilaf with pork in a frying pan

Pilaf with pork in a frying pan is a great alternative for those who don’t have a cauldron. Pilaf cooked in a frying pan can also be tasty and crumbly. Just follow the technology and you will succeed. For tasty pilaf, it is important to purchase good quality rice. Otherwise, your pilaf may turn into rice porridge, which will upset any gourmet. Today's selection contains interesting cooking options. Save and try to bring this delicious pilaf to life!

Crumbly Uzbek pilaf with pork in a frying pan

Crumbly Uzbek pilaf with pork in a frying pan is an excellent option for those who do not like to cook with basins or live alone. Cooking in a frying pan is designed for a small portion. This saves a lot of time. Moreover, the quality of the final product does not deteriorate in any way. The rice crumbles nicely and comes out super appetizing.

1. 
   So, take all the ingredients. Peel the carrots with a vegetable peeler. Rinse the pork and pat dry with paper towels.
2. 
   Divide the prepared meat into fairly large pieces.
3. 
   Cut the peeled carrots into strips or cubes. Peel the onions and chop them as you like.
4. 
   Place a thick-walled frying pan, ideally cast iron, on the stove, set the heat to medium and heat it up. Pour in odorless oil. Then carefully submerge the onion and carrot and brown the vegetables. When the vegetables are soft, add the pork and fry until golden.
5. 
   Rinse a glass of steamed rice in cold water several times until the water becomes clear. When the zirvak is almost ready, pour in the washed rice and distribute it evenly.
6. 
   Season with salt and pepper to taste, add pilaf spices. You can buy ready-made packages or buy aromatic spices in an oriental store. Pour boiling water so that the liquid covers the contents by 2 centimeters. Cover with a lid and cook for about half an hour.
7. 
   Check the finished crumbly pilaf for readiness, turn off the heat and let it infuse with aromas for another 15 minutes. Next, divide into portions and eat with pleasure! Bon appetit!

Pilaf in a frying pan with pork and tomato paste

Pilaf in a frying pan with pork and tomato paste is a delicious dish that will fill you up and warm you up in the cool season. Pilaf is a great option for lunch or dinner. The rice complements the meat perfectly and remains fluffy. There is nothing complicated in preparation; even an inexperienced cook can master the process.

Cooking time – 1 hour 00 minutes

Cooking time - 10 min.

Portions – 4

Ingredients:

• Pork – 400 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Rice – 1.5 tbsp.
• Tomato paste – 1 tbsp.
• Water – 4.5 tbsp.
• Spices for pilaf - to taste.
• Vegetable oil – 50 ml.
• Salt - to taste.
• Greens - to taste.

Cooking process:

Step 1. Peel the carrots with a vegetable peeler or scrape them with a knife and grate them. Peel the onions and chop them as you like. Place a thick-walled frying pan on the stove, set the heat to medium and heat it up. Pour out the odorless oil. Then unload the onion and carrot, brown the vegetables.

Step 2: Rinse the pork and pat dry with paper towels. Divide the prepared meat into pieces. Add to softened vegetables.

Step 3: Cook on medium until the meat is browned.

Step 4. Rinse your favorite pilaf rice under cold water several times to get rid of excess starch. When the zirvak is almost ready, pour in the washed rice and spread it evenly with a spatula.

Step 5. Season with good quality tomato paste and fry everything together. Season with salt and spices for pilaf. You can buy ready-made packages or buy aromatic spices in an oriental store.

Step 6. Pour boiling water so that the liquid covers the contents of the frying pan by 2 centimeters. Cover with a lid and cook for about half an hour.

Step 7. Check the aromatic crumbly pilaf for readiness, turn off the heat, sprinkle with your favorite herbs and let stand for another 10 minutes.

Step 8. Divide the amazing dish into portions. Bon appetit, eat with pleasure!

Brown rice pilaf with pork

Brown rice pilaf with pork turns out super appetizing. Brown rice does not spoil the traditional dish at all, but on the contrary, it adds some zest and a specific aroma.Bright pilaf comes out especially appetizing. If you've never used brown rice, the time has come! It is very interesting!

Cooking time – 2 hours 30 minutes

Cooking time - 20 minutes.

Portions – 5

Ingredients:

• Pork – 400 gr.
• Onions – 1 pc.
• Carrots – 400 gr.
• Brown rice – 1 tbsp.
• Water – 2 tbsp.
• Zira – 1 tsp.
• Vegetable oil – 50 ml.
• Salt - to taste.
• Garlic – 1 head.
• Chili pepper – 1 pc.

Cooking process:

Step 1. Peel the onions and trim them as you like. Leave half without cutting. Place a thick-walled frying pan, ideally cast iron, on the stove, set the heat to medium and heat it up. Pour out the refined oil. Then carefully immerse half of the onion and brown.

Step 2. Remove the rosy onion; it is no longer needed. Add chopped onion and fry until caramelized.

Step 3. Rinse the pork under water and dry with paper towels. Divide the prepared meat into convenient size pieces. Throw to the onion.

Step 4: Cook over high heat until the meat juices evaporate.

Step 5. Peel the carrots with a vegetable peeler or scrape them with a knife. Chop the peeled carrots into strips or cubes. Toss with meat.

Step 6: Cook until the carrots are soft.

Step 7. When the zirvak is almost ready, pour boiling water over it and simmer for 20 minutes.

Step 8. Remove the top layer of husk from the head of garlic so that the head remains intact. Stick it in the zirvak. Rub the cumin with your hands and season with zirvak. Salt to taste and add hot pepper. Simmer for another 20 minutes.

Step 9. Rinse a glass of brown rice in cold water several times to get rid of excess starch, the water should become clear, pour in the washed rice and smooth it out.

Step 10When the rice has absorbed the water, collect it in mounds.

Step 11. Place a large plate on top of the rice, a napkin on top and cover with a lid.

Step 12. Simmer the dish for another 30 minutes on the lowest heat.

Step 13. Stir the finished pilaf.

Step 14. Divide the pilaf into portions. Invite your family over for dinner. Eat and enjoy!

Pilaf in a frying pan with pork and raisins

Pilaf in a frying pan with pork and raisins turns out simply magical. The sweetness of dried fruits gives the dish an extraordinary taste. This exquisite dish will be appreciated by all gourmets. Do not overdo it with dried fruits, otherwise the pilaf will turn into a sweet porridge. Children really like this delicious pilaf. Prepare and treat your kids.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 3

Ingredients:

• Pork – 200 gr.
• Onions – 50 gr.
• Carrots – 1 pc.
• Rice – 150 gr.
• Water – 1 tbsp.
• Raisins – 20 gr.
• Dried apricots – 40 gr.
• Vegetable oil – 30 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Peel the onions. Peel the carrots with a vegetable peeler or scrape them with a knife. Wash and dry the raisins and dried apricots. Rinse the pork under the tap and dry with paper towels. Measure out 150 grams of your favorite rice for pilaf.

Step 2. Chop the peeled onion as you like. Chop the carrots in any convenient way. Divide the prepared meat into pieces. Place a thick-walled frying pan on the burner, set the heat to medium and heat. Pour in refined oil. Then carefully unload the food and brown it.

Step 3. Rinse the rice in cold water several times to get rid of excess starch, the water should become clear, pour out the washed rice and smooth it out.

Step 4.Cut the dried apricots into pieces and add them to the frying pan along with the raisins.

Step 5. Salt to taste and add pepper. Pour boiling water over and simmer for 20 minutes.

Step 6. Stir the finished bright pilaf. Turn off the heat and let the products become friends and be filled with each other’s aromas for another 15 minutes.

Step 7. Divide the delicious pilaf into portions. Invite your family over for dinner. Bon appetit, eat heartily and with pleasure!

Pilaf with pork and lard in a frying pan

Pilaf with pork and lard in a frying pan turns out simply delicious. Fragrant and juicy rice will give you unforgettable emotions. The crumbly dish simply melts in your mouth and will win your heart from the first fork. You can really cook delicious pilaf in a frying pan. So no excuses - go for it!

Cooking time – 1 hour 40 minutes

Cooking time - 15 minutes.

Portions – 6

Ingredients:

• Pork – 1 kg.
• Pork lard – 100 gr.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• Long grain rice – 2 tbsp.
• Hot water – 2 tbsp.
• Spices for pilaf - to taste.
• Garlic – 3 cloves.
• Vegetable oil – 50 ml.
• Salt - to taste.

Cooking process:

Step 1. Place a thick-walled frying pan, ideally cast iron, on the stove, set the heat to medium and heat. Cut the lard into pieces and place in a hot frying pan. Render off the fat.

Step 2. Rinse the pork under running water and dry with paper towels. Divide the prepared meat into pieces. Add to the lard and brown. If necessary, add refined oil.

Step 3. Peel the onions and cut them as you like. Then plunge into the meat and fry until caramel-colored.

Step 4. Peel the carrots with a vegetable peeler or scrape them with a knife. Chop the peeled carrots into strips or cubes.Toss with meat. Cook until the carrots are soft.

Step 5. When the zirvak is almost ready, season with pilaf spices and salt, pour boiling water over it and simmer for 20 minutes. Don’t forget to minimize the heat and cover with a lid.

Step 6. Rinse the rice in cold water several times to get rid of excess starch, the water should become clear, pour out the washed rice and smooth it out. Pour boiling water so that the liquid covers the contents of the frying pan by 2 centimeters. Cook without a lid until the water is completely absorbed.

Step 7. When the rice has absorbed the water, collect it into mounds. Make punctures around the perimeter. Place peeled garlic cloves in the center. Close the lid. Simmer the dish for another 30 minutes on the lowest heat.

Step 8. Turn off the burner and let the dish sit for another 15 minutes. Mix the finished pilaf and divide into portions. Invite your family over for dinner. Eat and enjoy!

Pork pilaf with mushrooms in a frying pan

Pork pilaf with mushrooms in a frying pan will delight anyone. This masterpiece of gastronomy makes you fall in love with the first fork. The aromatic pilaf is incredibly filling and incredibly appetizing. The smells are simply crazy. The hardest part is waiting until the end of cooking.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 4

Ingredients:

• Pork – 600 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Tomatoes – 3 pcs.
• Champignons – 7 pcs.
• Garlic – 3 cloves.
• Round grain rice – 200 gr.
• Water – 2 tbsp.
• Spices for pilaf - to taste.
• Vegetable oil – 150 ml.
• Salt - to taste.

Cooking process:

Step 1. Peel the onions and cut them as you like. Place a thick-walled frying pan, ideally cast iron, on the stove, set the heat to medium and heat it up.Pour out the refined oil. Then carefully immerse the chopped onion and brown.

Step 2. Peel the carrots with a vegetable peeler or scrape them with a knife. Chop the peeled carrots randomly. Peel the mushrooms, renew the cut, and cut into slices. Send the products to the onion. Cook until all the liquid has evaporated.

Step 3. Rinse the pork under running water and dry with paper towels. Divide the prepared meat into pieces. Throw into the frying pan. Cook over high heat until the meat juices evaporate.

Step 4. Rinse the tomatoes, chop and add to the contents of the frying pan. Cook for 5-7 minutes. Season with pilaf spices and generously salt. Rinse the rice to get rid of excess starch, pour it into a frying pan and smooth it out. Pour boiling water over and simmer for 20 minutes.

Step 5. When the rice has absorbed the water, collect it into mounds. Stick in the peeled garlic. Simmer the dish for 20 minutes on the lowest heat. Mix the finished pilaf and divide into portions. Invite your family over for dinner. Eat and enjoy!

Steamed rice pilaf with pork in a frying pan

Steamed rice pilaf with pork in a frying pan is very easy to prepare. With little or no effort, you can feed your family tasty and satisfying meals. This aromatic dish will satisfy and warm you on rainy evenings. The pilaf comes out mega appetizing.

Cooking time – 50 min.

Cooking time - 10 min.

Portions – 3

Ingredients:

• Pork – 400 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Steamed rice – 1 tbsp.
• Water – 2 tbsp.
• Garlic – 2 cloves.
• Vegetable oil – 40 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Remove the skins from the onions.Rinse the pork under water and dry with paper towels. Peel the carrots with a vegetable peeler or scrape them with a knife. Measure out a cup of steamed rice.

Step 2. Place a thick-walled frying pan, preferably cast iron, on the stove, set the heat to medium and heat it up. Pour in refined oil. Divide the prepared meat into pieces. Place in a frying pan and brown on all sides, sealing the juices inside.

Step 3. Cut the prepared onion and carrots as you like. Add to the meat and fry until caramelized.

Step 4. Add steamed rice washed in several waters.

Step 5. Peel the garlic cloves and stick them into the rice. Salt to taste and add ground pepper.

Step 6. Pour boiling water. Simmer for 10 minutes. Remember to reduce the temperature after boiling and cover with a lid.

Step 7. When the rice has absorbed the water, collect it into mounds. Simmer the dish for another 10 minutes on the lowest heat. Stir the finished pilaf.

Step 8. Divide the appetizing bright dish into portions. Invite your family and friends to dinner. Eat and enjoy!

Bulgur pilaf with pork in a frying pan

Bulgur pilaf with pork in a frying pan has an unsurpassed aroma. Spices perform their function one hundred percent. You can feed your family nourishingly and mega deliciously without any effort, don’t even doubt it. Bulgur is a great substitute for rice if you don’t have it in stock or want to diversify your daily menu!

Cooking time – 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 4

Ingredients:

• Pork – 400 gr.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• Bulgur – 1 tbsp.
• Water – 2 tbsp.
• Paprika - to taste.
• Nutmeg - to taste.
• Bay leaf – 4 pcs.
• Spices for pilaf - to taste.
• Vegetable oil – 50 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Soak the pork in water, shake off excess moisture and pat dry with napkins. Cut the prepared meat into pieces.

Step 2. Season the meat with salt and pepper. Rub them into the meat using massage movements.

Step 3. Peel the onions and cut them as you like.

Step 4. Peel the carrots with a vegetable peeler or scrape them with a knife. Grind the peeled carrots in any way.

Step 5. Place a thick-walled frying pan, ideally cast iron, on the stove, set the heat to medium and heat it up. Pour in refined oil. Throw in the prepared meat. I recommend taking meat with fat so that the pilaf is juicier.

Step 6. Add chopped onion to the browned meat and fry until caramelized. Add carrots. Cook until the carrots soften.

Step 7. Soak a glass of bulgur in cold water to get rid of excess starch, then rinse it in several waters, the water should become clear, pour the bulgur into a frying pan. Salt to taste and add paprika, pilaf spices, ground pepper and nutmeg. Throw in the bay leaves.

Step 8. Pour boiling water over it. Simmer for 20-25 minutes on low heat until the liquid has completely evaporated.

Step 9. Stir the rich bulgur pilaf and distribute into portions. Treat your family. Eat and enjoy!