Pilaf without carrots

A bright and satisfying treat for the home table is spicy Uzbek pilaf, cooked in a duck. The dish will become the highlight of your lunch menu. Delight your family or guests with a delicious product.

Homemade pilaf with chicken can be made from healthy and nutritious bulgur. The dish will be appreciated by those who take care of their diet and health. Take note of a hearty recipe that meets all the requirements of the right menu.

Azerbaijani pilaf has a special cooking technology. This dish requires a lot of time and effort, which is why such pilaf is prepared for the festive table. For pilaf, chicken meat with vegetables is prepared separately. Rice is cooked separately until half cooked. Special cakes are prepared from the dough and they are lined with the bottom of the dishes for pilaf. Rice is placed on the cakes and saffron is always added. Dried fruits are prepared separately.

Juicy homemade pilaf can be prepared with the addition of chicken and tomato paste. The dish has a bright aroma and original sourness. The perfect solution for a big family dinner.

Pilaf in a pumpkin is a very original, unusual and tasty dish that will decorate the festive table! Fragrant and crumbly rice, soft, juicy pumpkin will not leave anyone indifferent! Very tasty!

Sweet pilaf is a very tasty and unusual dish that your household will definitely like. Cooked with apples and raisins, it turns out not only amazingly tasty, but also healthy! Just lick your fingers!

Sweet pilaf with pumpkin and raisins is a very tasty, appetizing and satisfying dish. Such pilaf will diversify the home menu and will pleasantly surprise the household. Fragrant and nutritious, it can be served both for lunch and dinner!

Sweet pilaf is not among the traditional dishes and rather belongs to the category of culinary experiments, but for a lean table and dietary food it will be an excellent dish. Cooking pilaf with dried apricots and raisins, in broth and in a cauldron.

Sweet pilaf with dried fruits in a slow cooker will be a healthy and tasty dish for you both for a vegetarian table and for a dietary one, and children will like it. Rice crumbles well in it, and dried fruits retain their aroma and juiciness. This pilaf is flavored with any spices.

Everyone knows that pilaf is a delicious rice dish with nice pieces of meat, onions, carrots and spices, but there is an option for sweet pilaf with dried fruits. In this recipe, you are invited to cook such a pilaf in Azerbaijani style - with rice, dried apricots, dogwood, raisins, nuts, baked in crispy pita bread, which retains the shape and crumbness of sweet pilaf. Some housewives prepare the flatbread (kazmag) themselves. Pilaf is cooked without meat and will be a wonderful dish for you both for a children's party and for a lean table.

Sweet pilaf with dried fruits will be a healthy and tasty dish for your loved ones. You can take any dried fruits and even add fresh ones. It is better to take rice with a low starch content so that the pilaf is crumbly. Cooking sweet pilaf in a cauldron, covering it with pita bread, which will be baked with a crispy crust.

We offer a pilaf recipe for lovers of light dishes. This is such a delicious version of pilaf, which tastes rich and nutritious, but does not overload the stomach. What is not an alternative to boring cereals for breakfast or dinner? Children will appreciate this dish. As for rice, it is, of course, best to use the long-grain type, as it will provide crumbling and will not stick together in the finished pilaf.However, if such rice is not available, it doesn’t matter: thoroughly rinse the cereals from starch and, during preliminary cooking, simply increase the amount of water so that the grains “float” freely in the pan.

There are many types of Azerbaijani pilaf. They are always united by one thing - loose, fluffy, crumbly rice. At the bottom of the cauldron, in which the rice is cooked, we put the kazmak - a flat cake. Let's prepare it from rice, eggs and kefir. By the end of cooking, it forms a crispy brown crust, which can be cut and served with crumbly pilaf. Separately, let the soaked dried fruits in a pan with butter - this will be a juicy addition to the pilaf.

Delicious and unusual pilaf can be cooked with pumpkin ... or in pumpkin. Its shape and versatile pulp taste are just perfect for experimenting with additives and fillings. We suggest using basmati rice with raisins and saffron - the pilaf is aromatic, crumbly, fluffy and sweet. We will bring the pilaf to readiness using the oven. The pumpkin will also bake, and its fleshy flesh will be perfect with cooked rice.

Why not experiment and cook pilaf with dried fruits? Such a dish turns out to be sweet, very interesting in taste, quite satisfying and attractive. Loose rice with bright fruit pieces will especially appeal to children. When serving, pilaf can be poured with honey and sprinkled with nuts - this will add benefits and additional shades of taste. So that the cereals do not stick together and give a crumbly texture, we take long-grain rice: white, steamed, brown - choose to taste. For cooking, we recommend using a multicooker - it will greatly simplify the process. However, if it is not there, it will turn out no worse on the stove.

In order for the pilaf to turn out to be crumbly, it is important to understand and observe a few points. First, you need to choose the right rice. Secondly, it is worthwhile to take a responsible approach to the preparation of cereals before putting it into pilaf. Thirdly, it is important to observe the proportions of rice and water in order not to get a watery dish or, conversely, dryish tough grains. We will analyze these points in more detail below.

It should be noted right away that it is impossible to cook good pilaf in a saucepan, since the thin bottom and walls of these dishes do not allow using high temperature for quickly heating the dish - the rice will simply burn. However, everything changes if the pan is heavy, thick-walled and with a dense bottom - in such a dish, pilaf can be cooked, as in a cauldron, without fear of burning.

Housewives often cook pilaf in a frying pan. It is convenient to pre-fry meat, vegetables in it, mix them with spices and subsequently add rice and water. It is important that the pan has a thick bottom and non-thin walls to ensure that the rice cooks evenly and reduces the risk of rice burning.

Kazan is an ideal dish for cooking pilaf. Its shape allows the liquid to circulate well along the pilaf from the bottom up, steaming the cereals evenly. Another important detail is the thick walls, which heat up well, slowly release the temperature and practically eliminate the risk of rice burning.

Pilaf in a slow cooker is prepared quite simply, and the taste is not inferior to the traditional version in a cauldron. Almost every multicooker has a Pilaf program, the temperature regime of which, as a rule, changes specifically for high-quality rice preparation: first, strong heating, then the average cooking temperature and final simmering. The result is a fluffy, rich and soft pilaf. At the same time, it is very important to observe the proportions of cereals and liquid, so as not to get porridge, namely the necessary friability.

We offer to cook traditional Azerbaijani pilaf with meat and dried fruits. Plov is also served with dough cakes, which are cooked with rice and are juicy. This dish is incredibly rich in taste: meat in combination with fluffy crumbly rice, flat cakes, spices and dried fruits gives a special unique richness.

A spectacular ruddy "barrel" with a crispy crust and crumbly pilaf inside - this is all about shah-pilaf. This way of cooking this familiar dish differs significantly from the standard one and turns pilaf into a festive and spectacular dish. In this recipe, we will use chicken: we recommend using chicken legs, but not breast. Everything is simple - the breast is rather dry and will not be able to reveal pilaf from its best taste.

Cooking shah pilaf in lavash will take some tinkering in the kitchen, but definitely worth it. The dish guarantees a pleasant dining experience and a memorable taste. We will cook such pilaf on the basis of beef. For juiciness and versatility of flavoring accents, add raisins, dried apricots and prunes. When decorating pilaf in pita bread, we do not regret butter - it will give that very appetizing crispy brown crust.

A very spectacular dish that can be served to guests and surprise even the most sophisticated. A feature of this author's recipe is the use of baked chestnuts - they change the texture of pilaf and add a pleasant specific taste. If there are no chestnuts, or you don't like them, you can use prunes as an alternative. We recommend serving such pilaf immediately after cooking, hot - with heat, and cut into portions right on the table.

Pilaf in Azerbaijani style, baked in a ruddy casing of thin dough, looks truly royal. The dish will amaze both home and guests with its unusual appearance and delicious contents. It is very important to choose the right rice for this kind of pilaf: the cereal must be crumbly. Basmati rice is ideal. We take mutton as the meat component, and the pilaf itself will be wrapped in filo dough - you can buy it in any hypermarket.

Chicken breast as the most dietary part of chicken tastes great with rice and makes a wonderful pilaf, and cooked in pots, it will delight you with both aroma and richness of taste. The dish is low in calories and is well suited for both dietary and baby food.

"Lazy" pilaf, cooked in a roasting sleeve, has a special taste and crumbiness, and besides, the dish can be classified as dietary, since pilaf is prepared without frying meat with vegetables and without vegetable oil. Instead of the traditional carrots and onions, you are encouraged to cook it with a mixture of frozen vegetables. It turns out very tasty and simple.

The preparation of this pilaf is somewhat different from the traditional one, as it excludes the preparation of zirvak - spicy vegetable frying. We immediately put all the ingredients in the multicooker bowl: pieces of vegetables, mushrooms, rice, spices, salt and water. We close the lid of the device, select the program and go to rest. The miracle pilaf will be ready in an hour - the aroma of the finished dish cannot be confused with anything.

Quite a quick version of a quick pilaf. All you need is to lightly fry the vegetables in a slow cooker, add ready-made meat in the form of stew and add well-washed rice. Season with spices, pour in water and close the lid of the devices. Forty minutes later, a hearty aromatic dish can be served for lunch.A little advice: it is advisable to use fresh tomatoes and not replace them with tomato paste - the taste will still be different.

In order not to bother with cleaning squid, you can buy already peeled or even already cut into rings. The cooking time in the kitchen will be reduced significantly. Pilaf with squid does not take long to cook, and if the seafood is already prepared, then even faster. We recommend using olive oil for frying onions: it gives a characteristic delicate aroma that will only decorate the dish.

Armenian pilaf is distinguished by the absence of meat and the presence of dried fruits. Moreover, dried fruits can be used in different ways, depending on personal preferences and options available at home. Nuts are often added. The invariable ingredient is, perhaps, raisins and, of course, rice. Necessarily long-grain, giving the necessary friability and airiness of the pilaf.

Armenians prepare sweet pilaf with dried fruits for Easter. The composition includes crumbly, "fluffy" rice, dried fruits stewed in butter, nuts and spices. The dish is very colorful and quite satisfying. It is important not to spare the butter when cooking - it is it that provides a mild sweetish-creamy taste and tenderness. Ideally, this should be ghee.

It is convenient to cook such pilaf when there is no time, but a hearty dish is required. First, we prepare frying from onions, mushrooms and minced meat. Then add rice, water and simmer everything together until tender. That being said, there is a little trick to save time. While the frying is being prepared, you can put the rice to cook and wait until it is half cooked: it will take ten minutes. And we add the half-prepared cereal to the minced meat with vegetables and bring everything to full readiness in another ten to fifteen minutes.