Crumbly pork pilaf in a cauldron on the stove

Crumbly pork pilaf in a cauldron on the stove is an oriental dish that is distinguished by tender meat, aromatic rice and an abundance of spices. To prepare the “correct” red meat pilaf in a deep fireproof bowl, you will need pork with fat, long-grain rice, vegetables, spices and herbs. First, fry the meat until golden brown, then add onions, carrots and garlic. Next, add the washed rice, add hot water and bring to a boil. Then reduce the heat, cover the cauldron with a lid and simmer the pilaf until cooked. As a result, we get a complex dish, which includes both the main component and an additional one in the form of a side dish of cereals and vegetables. When cooking in a cauldron, the grains of rice are perfectly steamed, due to which the consistency of the pilaf always amazes with its friability.

Classically pork pilaf in a cauldron on the stove

Classic pork pilaf in a cauldron on the stove is a traditional Uzbek dish made from juicy pork, aromatic spices and fragrant rice. When preparing this dish, it is especially important to fry the meat correctly and add enough water so that the rice is steamed until cooked. Ready pork pilaf is served hot, garnished with herbs.

1. 
   How to cook crumbly pork pilaf in a cauldron on the stove? Rinse and dry a kilogram of meat, cut it into slices with sides of about three centimeters.
2. 
   Cut the peeled carrots into oblong cubes.
3. 
   Finely chop the onion heads.
4. 
   Heat the sunflower oil in a cauldron and pour in the pork, fry with frequent stirring for about 15 minutes.
5. 
   Then add the onions and also brown them, actively working with a slotted spoon.
6. 
   Add carrots and after 3-4 minutes add cumin and ground pepper, continue frying for another 5-6 minutes.
7. 
   Fill the zirvak with a liter of warm water and add salt, simmer for 15 minutes, slightly reducing the heat.
8. 
   Then spread a layer of thoroughly washed rice and fill it with water (400-450 milliliters).
9. 
   Bring to a boil over high heat and evaporate the liquid. Then collect the cereal in a mound and simmer over low heat under the lid for 15 minutes. Turning off the heat, leave the pilaf under the lid to steam for another 15 minutes. The crumbly pork pilaf in a cauldron on the stove is ready! Bon appetit!

Uzbek pork pilaf in a cauldron

Uzbek pork pilaf in a cauldron is an exquisite dish with a unique taste and aroma. To prepare this dish, you need to properly prepare the meat so that it becomes juicy and tender. By adding spices such as cumin and turmeric, pilaf acquires a special oriental flavor. Garnished with golden onion slices and fresh herbs, Uzbek pork pilaf is sure to win the hearts of all gourmets.

Cooking time – 75 min.

Cooking time – 15-20 min.

Portions – 6.

Ingredients:

• Pork – 1 kg.
• Long grain rice – 700 gr.
• Carrots – 600 gr.
• Onions – 400 gr.
• Sunflower oil – 200 ml.
• Barberry – 1 tbsp.
• Zira – 1 tbsp.
• Turmeric – 1 tsp.
• Garlic – 3 heads.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash the cereal until the water is clear and fill it with cold water, put it aside.

Step 2. Cut the onion heads into half rings.

Step 3. Cut the peeled carrots into random slices of medium thickness.

Step 4. Coarsely chop the pork.

Step 5. Heat half the sunflower oil in a cauldron and fry the onion until light golden brown.

Step 6. Pour in the meat cubes and stir-fry for about 5 minutes.

Step 7. Pour in the carrots and pour in the remaining oil, cook over moderate heat for another 5-10 minutes.

Step 8. Salt the zirvak and season generously, mix.

Step 9. Immerse the head of garlic in the composition, removing the top husk, pour in a glass of boiling water and simmer for 30 to 50 minutes.

Step 10. Drain the rice and spread it in an even layer on top of the meat and vegetables, pour boiling water two centimeters above it and cook over heat, slightly below average, for 10-15 minutes.

Step 11. Make several holes with a skewer or long knife and reduce the heat to low, simmer under the lid for 15-20 minutes.

Step 12Mix the appetizing pilaf from bottom to top and serve. Bon appetit!

Pork ribs pilaf in a cauldron at home

Pork ribs pilaf in a cauldron at home is an excellent dish that can be prepared without much effort and any culinary skills or experience. The dish is served hot, garnished with herbs and chili peppers for a spicy note. Once you try this pilaf, you will definitely love it for life.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 4-5.

Ingredients:

• Pork ribs – 700 gr.
• Rice – 500 gr.
• Large carrots – 1 pc.
• Garlic – 1 head
• Onions – 2 pcs.
• Vegetable oil – 200 ml.
• Seasonings - to taste.
• Salt - to taste.

Cooking process:

Step 1. Peel and finely chop the onion, sauté in hot vegetable oil.

Step 2. After 4-5 minutes, add oblong slices of carrots.

Step 3. Salt and season the vegetables, add portioned pieces of ribs and fry until a characteristic crust, stirring. Then add water and simmer until the pork is soft.

Step 4. Without wasting time, carefully wash the rice and remove the top layer of husk from the head of garlic.

Step 5. Pour the cereal over the zirvak and, without stirring, pour water two centimeters higher. Simmer covered over low heat for 15-20 minutes, adding garlic to the mixture.

Step 6. Transfer the finished pilaf to a large serving dish and serve. Bon appetit!

Crumbly pilaf with round rice and pork in a cauldron on the stove

Crumbly pilaf with round rice and pork in a cauldron on the stove is an exquisite dish that even novice cooks can prepare. The combination of spicy meat and aromatic rice creates a unique oriental flavor.After trying this magnificent pilaf, you will feel like you are in an oriental fairy tale.

Cooking time – 1 hour 20 minutes

Cooking time - 20 minutes.

Portions – 4-5.

Ingredients:

• Pork – 500 gr.
• Round rice – 250 gr.
• Carrots – 2-3 pcs.
• Onions – 2 pcs.
• Garlic – 1 head
• Sunflower oil - for frying.
• Salt - to taste.
• Khmeli-suneli - to taste.
• Zira - to taste.
• Barberry - to taste.
• Turmeric - to taste.
• Ground sweet paprika - to taste.

Cooking process:

Step 1. First of all, prepare the food: peel and chop the vegetables: finely onion, and large carrots.

Step 2. Rinse and dry the meat, cut into cubes.

Step 3. Heat sunflower oil in a cauldron and fry the onion for 4-5 minutes.

Step 4. Add pork and brown over medium heat.

Step 5. Pour in the carrots and after 3-5 minutes completely fill the components with water (two fingers higher), salt and add seasonings, mix until evenly distributed.

Step 6. Simmer for 20 minutes and pour in the washed cereal, insert the head of garlic and pour water again so that the liquid covers the mixture by 2 centimeters.

Step 7. Over high heat, evaporate the liquid, making several holes with the handle of a spoon or fork.

Step 8. Now reduce the heat and close the frying pan with a lid, simmer for 15-20 minutes until the rice is ready. Mix.

Step 9. Place the crumbly pilaf on portioned plates and invite the family to the meal. Cook and have fun!

Real pork pilaf with barberry in a cauldron

Real pork pilaf with barberries in a cauldron is a dish that will delight you with an inimitable aroma and taste. To prepare this pilaf, you need to properly season the meat and add barberry for acidity.The pilaf will be especially tasty if you brown slices of carrots along with the rice.

Cooking time – 90 min.

Cooking time – 25 min.

Portions – 6.

Ingredients:

• Rice – 500 gr.
• Pork – 500 gr.
• Carrots – 250 gr.
• Vegetable oil – 150 ml.
• Onions – 250 gr.
• Zira – 1 tsp.
• Dried barberry – 1 tsp.
• Garlic – 1 tooth.
• Water – 1 l.
• Ground black pepper – 0.5 tsp.
• Ground red pepper – 0.5 tsp.
• Salt - to taste.

Cooking process:

Step 1. First of all, thoroughly wash the cereal and cut the meat into cubes. We peel and rinse the root vegetables, cut the onion into half rings, and the carrots into strips.

Step 2. Heat the vegetable oil in a cauldron and fry the onions, pork and carrots one by one (each component for 7-10 minutes). Next, combine the ingredients, add salt and season, fry for a few more minutes, occasionally using a spatula.

Step 3. Fill the zirvak with water and simmer for half an hour, then add rice and garlic, simmer until the moisture evaporates and close with a lid.

Step 4. Without stirring, cook the pilaf over low heat for about 20 minutes.

Step 5. Arrange the pilaf on plates, decorate with herbs and taste. Bon appetit!

Bulgur pilaf with pork in a cauldron

Bulgur pilaf with pork in a cauldron is an original dish that will delight you not only with its taste, but also with its beneficial properties. To prepare this pilaf, healthy cereals and juicy pork are used. Seasoned with a variety of spices, pilaf acquires a rich taste and aroma. The finished dish is decorated with cilantro and fresh vegetables, which makes it not only appetizing, but also beautiful.

Cooking time – 65 min.

Cooking time – 15-20 min.

Portions – 7.

Ingredients:

• Pork – 1.3 kg.
• Bulgur – 800 gr.
• Onions – 6 pcs.
• Carrots – 3 pcs.
• Garlic – 2 heads.
• Dried chili pepper – 2 pcs.
• Zira - to taste.
• Coriander - to taste.
• Ground sweet paprika - to taste.
• Salt - to taste.
• Vegetable oil - for frying.
• Fat tail - for frying.

Cooking process:

Step 1. We sort out the bulgur and actively wash it.

Step 2. Heat a little vegetable oil in a cauldron with the addition of fat tail. When the fat tail is cooked, remove the cracklings and add slices of meat, fry until an appetizing crust, stirring.

Step 3. Add onion half rings to the golden brown pork and fry until translucent.

Step 4. After a couple of minutes, throw in the oblong carrot sticks.

Step 5. Add salt and spices, garlic and chili, add water and simmer for half an hour.

Step 6. After the specified time, distribute the bulgur and lightly press down with a slotted spoon. The components should be covered with 2 centimeters of water; if there is not enough liquid, add more.

Step 7. Cook over low heat under the lid 25 and taste. Bon appetit!

Pork pilaf with tomato paste in a cauldron

Pork pilaf with tomato paste in a cauldron is a juicy and flavorful dish that the whole family will definitely enjoy. Once the meat is cooked through, add spices and rice to create a wonderful combination of flavors. The finished pilaf will be tender and juicy, pleasantly surprising you with its great taste.

Cooking time – 1 hour 10 minutes

Cooking time - 20 minutes.

Portions – 5.

Ingredients:

• Long grain rice – 1.5 tbsp.
• Pork – 500 gr.
• Onions – 2 pcs.
• Carrot – 1 pc.
• Garlic – 2 teeth.
• Tomato paste – 2 tbsp.
• Salt – 2 tsp.
• Seasoning for pilaf – 2 tsp.
• Bay leaf – 2 pcs.
• Sunflower oil – 2 tbsp.

Cooking process:

Step 1.Prepare the ingredients: cut the pork into cubes, carrots into strips, finely chop the onion.

Step 2. In a preheated cauldron with sunflower oil, sauté the onions and carrots for 5 minutes, add the meat and garlic cloves, fry for another 15 minutes.

Step 3. Add salt, pureed tomato paste and spices. Stir and add water, simmer for 20 minutes.

Step 4. Then fill the zirvak with rice, add bay leaves and cook under the lid over low heat for half an hour.

Step 5. Serve the dish without waiting for it to cool. Bon appetit!

Crumbled pilaf of steamed rice with pork in a cauldron

Crumbled pilaf of steamed rice with pork in a cauldron is a hearty and tasty dish that is prepared very quickly and easily. Added pork and aromatic spices will give the pilaf a rich taste, and the cereal will add nutritional value. Try this recipe for steamed rice pilaf to treat yourself and your loved ones to a light and tasty dinner, and you won’t regret it!

Cooking time – 1 hour 30 minutes

Cooking time – 20-25 min.

Portions – 5-7.

Ingredients:

• Pork – 1 kg.
• Boiled rice – 500 gr.
• Onions – 2 pcs.
• Carrots – 3 pcs.
• Vegetable oil – 100 ml.
• Garlic – 4 teeth.
• Red capsicum - to taste.
• Zira - to taste
• Barberry - to taste.
• Saffron - to taste.
• Coriander - to taste.
• Salt - to taste.

Cooking process:

Step 1. Remove the peel and husk from the root vegetables, wash the meat and dry it in any convenient way.

Step 2. Cut the pork into large slices, the onion into small slices, and cut the carrots into strips.

Step 3. Heat the vegetable oil and fry the meat until golden, add the garlic slices.

Step 4. Salt the pork, focusing on your taste preferences.

Step 5.Add vegetables and fry, stirring, until soft and golden brown. Season with aromatic spices.

Step 6. Pre-soak the rice and place it on top of the zirvak, leveling it.

Step 7. Pour boiling water over two fingers, add salt and bring to a boil over high heat.

Step 8. Then simmer the pilaf under the lid over low heat for 15-20 minutes. Next, without opening the lid, wrap it in a blanket and let it sit.

Step 9. Serve the crumbly dish to the table “piping hot” and enjoy. Bon appetit!

Proper pork pilaf with raisins in a cauldron on the stove

Proper pork pilaf with raisins in a cauldron on the stove is an excellent dish with a unique oriental taste and aroma. To make this pilaf, you add raisins for a sweet note to the rich flavor of the meat. Seasoned with different spices, pork pilaf will be a real discovery for you.

Cooking time – 40 min.

Cooking time - 10 min.

Portions – 5.

Ingredients:

• Rice – 2 tbsp.
• Pork – 1 kg
• Carrots – 2 pcs.
• Garlic – 1 head
• Onions – 1 pc.
• Turmeric – 1 tsp.
• Raisins – 100 gr.
• Vegetable oil – 2 tbsp.
• Parsley - to taste.
• Salt - to taste.

Cooking process:

Step 1. Place the products according to the list on the table.

Step 2. Cut the carrots into cubes, the onion into half rings, and the meat into cubes.

Step 3. Heat the vegetable oil and sauté the onion slices.

Step 4. Now place the meat in the cauldron and fry for 5-7 minutes.

Step 5. Add carrots and evaporate the moisture. Pour a glass of boiling water and simmer for 20 minutes.

Step 6. Supplement the composition with spices, salt and raisins. Place the washed rice and fill completely with water.

Step 7. Let it boil over high heat and reduce the heat, simmer under the lid for about 10 more minutes and, removing it from the burner, leave for 15 minutes.Enjoy your meal!

Uzbek pork pilaf with chickpeas

Uzbek pork pilaf with chickpeas is a dish worth preparing for a special holiday or dinner with friends. For this dish you need to add chickpeas and various spices for a rich taste and aroma that will give you true gastronomic pleasure and long-lasting satiety. Serve Uzbek pilaf garnished with pomegranate seeds and herbs for an original and impressive look.

Cooking time – 90 min.

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Pork – 700 gr.
• Rice – 2 tbsp.
• Chickpeas - 0.5 tbsp.
• Garlic – 1 head
• Carrots – 3 pcs.
• Onions – 3 pcs.
• Seasoning for pilaf – 1-2 tbsp.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Rinse the meat under running water and cut into cubes.

Step 2. Cut the peeled onions into half rings.

Step 3. Cut the carrots as shown in the photo.

Step 4. Pour vegetable oil into a cauldron and heat it, fry the pork until a characteristic crust forms.

Step 5. Add onion and cook until golden.

Step 6. Add the carrots and after softening, add half the seasonings, chickpeas and garlic, add a small amount of water and simmer under the lid for 40 minutes.

Step 7. Then put the rice on top of the zirvak and pour out the remaining spices, pour boiling water over two fingers.

Step 8. Evaporate the water over high heat and then simmer on low heat under the lid for 20 minutes. Cook and enjoy not only the result, but also the process!