Pilaf with garlic

To cook delicious lamb pilaf in Uzbek, it takes both time and the skill of the hostess, which is gained by experience. This dish is prepared for a Sunday family dinner or a festive table. For pilaf in Uzbek, 6 ingredients are required: lamb, rice, onions, carrots, garlic and hot peppers. Good fresh lamb, high-quality rice and a cast-iron cauldron with thick walls are taken for such pilaf, then you will delight both guests and loved ones with this dish.

When cooking pilaf on a gas stove, many housewives are faced with the unpleasant problem of sticky rice. To prevent this from happening, you need to know some features of the preparation of this dish: the amount of ingredients is taken according to the recipe, pilaf is prepared only from steamed rice or a special variety for pilaf (dev-zira). We cook beef pilaf on a gas stove only in a cauldron. In this way, pilaf is prepared for a large company of guests.

The multicooker "Panasonic" has the "Pilaf" program, so in it you can easily and quickly cook crumbly pilaf with the aroma of vegetables and spices. To make pilaf tasty, meat and vegetables are pre-fried, and vegetables are cut into thin cubes, ingredients for pilaf (meat, rice, carrots and onions) are taken in a 1: 1 ratio, and water is added in a 2: 1 ratio to rice. Cooking pilaf with beef.

Groats "Bulgur" are great for cooking pilaf, as they retain their friability after cooking no worse than rice, well absorb the juice and aroma of meat and vegetables. Bulgur pilaf turns out to be not only tasty, but also useful, especially for those adhering to the principles of PP and for people of age, since this cereal is low in calories and contains many trace elements and fiber.As for rice, there is no exact proportion of water and bulgur, on average 1.5: 1 is taken. Cooking pilaf with beef and in a cauldron.

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.

Without much hassle and quickly, you can cook pilaf in a baking bag. It will turn out to be as crumbly and tasty as cooked in a cauldron or multicooker. Cooking pilaf with pork. We take long-grain rice. Pre-fry the meat with onions, but you can put it in a bag and not fried. We take spices for pilaf or a special mixture, or cumin with coriander and turmeric.

Chicken pilaf under foil in the oven is usually cooked for a large company, while in a slow cooker or a saucepan, such an amount is not obtained. Pilaf in the oven always turns out to be crumbly. Pilaf is prepared according to the general rules, only on a baking sheet all the ingredients are laid out in the reverse order: fried vegetables, rice, chicken. Choose spices for pilaf according to your taste and remember that the basic ones are cumin, saffron and barberry, and the rest are put to taste. It is easy and quick to prepare such pilaf, which is important for modern housewives.

In a multicooker, most often, many housewives cook pilaf, and replacing rice with pearl barley, you will get an interesting and unusual dish that will appeal to even those who do not like barley. Cooking pearl barley pilaf with chicken. The dish turns out to be low in calories and light, so you can include it in your diet menu.

Barley can be capricious: if you do not cook, it will be stone, if you digest it, it will be a sticky porridge. For a delicious crumbly pearl barley pilaf, this cereal must be properly prepared, pre-soaked for several hours, taken in a ratio of 1: 2.5 with water and cooked as indicated in the recipe. In this recipe, you are invited to cook pilaf with beef and in a cauldron. You will have a tasty, satisfying and inexpensive alternative to traditional rice pilaf.

Barley pilaf, especially cooked in a slow cooker, always turns out to be delicate and crumbly, and the taste is not inferior to traditional rice pilaf.Barley must be soaked before cooking, then it is prepared quickly. The ratio of water to cereals should be 2.5: 1. The amount of vegetables and the composition of the spices can be changed to your liking. Cooking pilaf with chicken drumsticks.

From banal and unleavened cereals according to this recipe, you can prepare a delicious dish for a family dinner. Pearl barley is good friends with chicken and vegetables, pearl barley pilaf does not pretend to be original and will delight you with its taste and ease of preparation. It is best to cook such pilaf in a slow cooker, but if the recipe is followed, it will turn out deliciously on the stove in a saucepan or cauldron.

Let's prepare pilaf with meat, dried apricots and raisins. We suggest using pork pulp with small layers of fat. Such meat will turn out to be especially juicy, rich and will go well with fruity notes. Of course, pork can be replaced with old beef, lamb, chicken - the taste of pilaf will be different, but it will still be excellent.

Cooking a sweet version of pilaf with dried apricots and raisins. Despite the apparent "dessert" orientation, such pilaf can be served for lunch or dinner as a main course. It is nourishing, aromatic and, in addition to sweetness, also exhibits spicy-salty flavor notes. Cooking Meat-Free - Those who fast or don't eat animal products will appreciate the versatility of this recipe.

Let's cook pilaf according to the Armenian recipe with sweet dried fruits and young lamb meat. The combination of sweet notes with rice and the meat component gives the pilaf a special character - such a dish will appeal to those who like unusual flavor combinations. Generally speaking, you can also use tender pork or chicken. Of course, this is not a substitute for young lamb, but as a decent affordable alternative, it is an excellent one.

At first glance, pilaf without meat is not pilaf at all. However, it is not! If you approach the preparation thoughtfully and with imagination, then you can get a hearty, rich in taste dish that will delight both the look and the stomach. This pilaf will be a sumptuous fasting treat, and will undoubtedly be enjoyed by vegetarians.

Success in cooking pilaf largely depends on the choice of rice.As you know, long-grain rice is ideal for this business: the starch content in it is low, and when cooking, the grains are crumbly, light, do not stick together - and this is exactly what is needed for pilaf. Among the types of long-grain rice, you can find the so-called brown rice: its grains partially retain their bran shell and contain more nutrients and fibers compared to polished white rice. It is on brown rice that we propose to cook pilaf - the dish is somewhat different from traditional recipes, but the taste will pleasantly surprise you.

Let's cook pilaf in a slow cooker - this will reduce the time that the hostess needs to spend on cooking. You just need to take the time to fry the ingredients and pour in the water. Further, the cooking process no longer needs to be controlled, since the multicooker creates an ideal temperature inside the bowl so that the rice and meat are softly cooked and not burnt. The pilaf turns out to be rich and crumbly.

Delicious pilaf can be easily prepared in any kitchen. Even if you have little experience in cooking this hearty oriental dish, difficulties should not arise: in the recipe, we describe each step in detail and clearly demonstrate each stage with the corresponding photo. And, of course, the main recommendation is that you need to approach the stove in a good mood and with love for the process of culinary creativity.

Real pilaf should be crumbly - grain to grain. In addition to adhering to the pilaf cooking technology, it is very important to initially choose the right type of cereal. Long grain rice will always be the ideal option for pilaf. The starch content in it allows you to get a crumbly texture without sticking. The most convenient cooking utensil is a cauldron. If it is not there, then any similar thick-walled heavy container with high walls will do.

Pilaf with chickpeas will delight you with its rich taste and satiety. This is an excellent dish for the cold season - hot, rich, nutritious, it will both saturate and warm. Chickpeas need to be soaked on the eve of cooking overnight - this will cook much faster and will be soft. We recommend cutting the beef into small pieces so that the meat softens well and begins to break down into fibers by the end of cooking. And, of course, we do not neglect spices - it is they that set the character of the dish and make it so aromatic.

If you ever try to cook pilaf in a slow cooker, it is likely that you will no longer want to cook it on the stove. Firstly, it is very convenient - in a high bowl, food is fried without greasy splashes in all directions, the kitchen remains clean. Secondly, the concentration of the taste of pilaf is more pronounced, since all the juices and aromas of the ingredients remain within the bowl, without going outside. Thirdly, the multicooker heats up the pilaf delicately and evenly over its entire area: the rice turns out to be crumbly and soft throughout the dish.

Traditionally, Uzbek pilaf is prepared with the addition of lamb. However, not everyone loves this type of meat, so we suggest making pilaf with beef. We use rice long - pilaf with this turns out to be crumbly, beautiful, the cereal never sticks together. Parboiled long rice is especially good for pilaf - even beginners can cook such rice, it is difficult to spoil it. We also recommend taking fat tail fat for frying - it gives the pilaf a special taste and richness.

Duck pilaf is one of the most delicious options for this dish. Duck meat is quite fatty, and this is the best fit for pilaf. Rice turns out to be especially rich, tasty and crumbly. Of course, do not forget about spices: barberry, cumin, saffron and hot pepper will give an incomparable aroma and pronounced spicy taste. And already cooked in a cauldron over a fire in the fresh air, such pilaf turns out to be even tastier and more appetizing than at home in the kitchen.

If you are tired of pilaf according to traditional recipes, we suggest deviating from the rules and preparing this dish not with rice, but with barley. Unlike rice, this cereal is more viscous and takes much longer to cook. To correct these points, the barley must, firstly, be rinsed well, secondly, soaked for several hours, and thirdly, after soaking, fry in the oven. After such manipulations, the pilaf will be crumbly, and the pearl barley will be soft.

Many housewives prepare pilaf for the daily menu - this dish is hearty, tasty and, as a rule, is liked by all household members. We propose to cook one of the variants of pilaf, which will turn the usual idea of ​​it and will allow you to reveal new facets of the dish that has already become common. Let's prepare a piece of pilaf based on rice and lamb and "place" it in a barrel of crispy pita bread. Very tasty and attractive!

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 pilaf in a slow cooker is simple and convenient - many people cook it that way. Let's try to diversify this dish and decorate it in a thin pita bread. In such a frame, the rice turns out to be especially tasty. In addition, the appearance of pilaf becomes much more spectacular. Shah pilaf takes a little longer to cook than the traditional version of this dish, and you will have to work harder than usual, but the result justifies the effort.

If the traditional versions of pilaf have already set the teeth on edge, we suggest preparing this delicious hearty dish using a slightly different technology. Shakh-pilaf is served in "form" of thin lavash baked until crisp and looks incredibly appetizing. In addition to its beautiful appearance, this pilaf has something to "boast" from the inside: it includes raisins soaked in tea, pieces of meat cooked to softness, and aromatic spices. The combination of all ingredients gives a rich, memorable taste.

We offer to cook Uzbek pilaf in a slow cooker. Traditionally, such a dish is prepared in a cauldron, but in a multi-bowl it is also delicious. In addition, grease does not splatter during frying - the kitchen remains clean. Natural juices from meat and vegetables do not evaporate during cooking, but soak the cereals - a rich taste of pilaf is provided.

This pilaf is more than enough for a large company - nourishing, tasty, sincere. We definitely use long-grain rice, it will give the necessary friability to pilaf. We take lamb as the meat component, although, of course, you can use both pork and beef, depending on the product available. For flavoring, put cumin, coriander and garlic in pilaf - thanks to them, pilaf acquires a characteristic appetizing taste and aroma.

Beef has a rather specific taste and not many people like dishes from it, but pilaf from it, cooked in a slow cooker, is almost no different from the classic one with lamb. You will quickly and tasty feed your family with this dish. For pilaf, choose young beef that is free of tendons and film.Cooking pilaf with onions, carrots, steamed long-grain rice and pilaf spices.

Beef, especially when hot, gives the dish, and in this recipe, the pilaf, a pronounced aroma and taste of meat. Cooking pilaf with beef in the oven makes the meat especially soft and the rice crumbly, and the dish will be lean, nourishing and tasty. For pilaf, we take high-quality beef, rice, onions, garlic, carrots and a special seasoning for pilaf. You can bake pilaf in a cauldron, a saucepan with thick walls, or in ceramic pots.

Regardless of whether pilaf is cooked in a cauldron or a slow cooker, it often turns out sticky rice with meat, which confuses the housewives. In order for pilaf with beef in a cauldron to be crumbly, aromatic and tasty, you need to know some simple rules. Take the meat chilled or properly defrosted, that is, in the refrigerator, so that there is no sharp temperature drop. The most crumbly pilaf is obtained from the "Devzir" or long-grain rice variety. For pilaf in a cauldron, meat, rice and carrots are taken in equal quantities, the ratio of water to rice for beef pilaf is 3: 1. Pilaf will not be pilaf without cumin, barberry, garlic and hot pepper.

Pilaf with minced chicken will help you out when you really want to eat, but there is no time for complex dishes. Although it cannot be called real pilaf, its taste is close to the traditional one. Such pilaf is prepared quickly, and you don't need a lot of minced meat, and long-grain or steamed rice is taken for friability. Cooking pilaf in a cast iron skillet.

Pilaf with minced meat is a dish for those who love pilaf, and there is not enough time for the long process of cooking traditional pilaf with meat. When using good rice and pilaf seasoning, you will end up with a juicy and tender dish that is not inferior to the traditional taste. Cooking pilaf with minced meat in a cauldron, because in this dish pilaf is always excellent even for a beginner.

Pilaf with minced meat for the pan is not a classic, but if there is no multicooker or cauldron, it can be cooked in a saucepan with a thick bottom. If there is no such pan, then the minced meat with vegetables can be fried in a pan and then continue to stew the pilaf in the pan. To avoid rice porridge, for such a pilaf, you need to take steamed rice and measure the amount of water correctly (for pilaf, the proportion is 1: 2). The pan must be cleanly washed and wiped dry, then the pilaf will not burn. And one more thing: the pan should have a tight lid, if there is none, then cover the pan with pilaf with a wet towel and place the lid on top.During frying, minced meat does not need to be kneaded very much, but leave in pieces.

If there is a little minced meat left and you cannot figure out how to use it, prepare crumbly and tender pilaf from it in a frying pan. The dish is prepared simply and faster than the classic pilaf, but it is not much inferior in taste. Any meat is suitable for pilaf, but it is better to take steamed rice: long-grain, "Basmati" or "Jasmine".

Many experienced housewives like to cook various dishes in pots in the oven, because the food in them is obtained with a special taste and aroma, and it looks beautiful and appetizing. Pilaf with mushrooms is no exception. The calculation of the ingredients in the recipe is for 1 pot and 1 serving.

Most modern multi-cookers have a bowl volume of 5 liters (usable volume is 3 liters). This recipe shows the number of products for just such kitchen gadgets (in the USP-115OD multicooker recipe). Pilaf is cooked on the "Pilaf" or "Groats" programs, if there is no such program in your model, then cook on the "Stew" program. To make crumbly pilaf in a multicooker, and not rice porridge, the ratio of rice to water should be 1: 2.

Of the many beef dishes, pilaf is especially popular. This meat is often dryish, so choose young beef for pilaf. Beef pilaf in the sleeve is considered a dish adapted to modern cuisine, but properly prepared, it does not yield to its taste traditional from a cauldron. For pilaf, choose good rice - "Devzir" or long-grain, because it is this kind that absorbs the aroma of spices, water and fat and gives pilaf friability.

Pearl barley, unfortunately, is not the most beloved at the present time, but it is more dear to us than rice, and besides, it saturates the body well and contains few calories. Barley pilaf with mushrooms, which we hold in high esteem, will be an amazingly tasty dish for a lean table.

As an option for a dish for a lean table, you can cook pilaf with mushrooms and vegetables using this recipe. The recipe is simple, and the dish will turn out to be fragrant and satisfying, because mushrooms in combination with rice and vegetables give pilaf a special original taste.We cook lean mushroom pilaf with onions, carrots and bell peppers, but the composition of vegetables can be changed to your liking.

Dried mushrooms, especially boletus mushrooms, give the pilaf an original taste. It is important not to add a lot of seasonings (only half of what is put in regular meat pilaf), so that they do not drown out the taste of the mushrooms. You can cook pilaf in a cauldron or cast-iron skillet. Any rice is suitable for pilaf. It is washed well so that the pilaf is crumbly. For non-fasting days, pilaf with dried mushrooms is cooked in butter or ghee.

Lean pilaf with mushrooms, cooked using a multicooker, always pleases with its taste, juiciness and crispness. Its preparation is simple and does not take much time. Any mushrooms are suitable for such pilaf, preferably long-grain rice, and spices can be added to your liking.

Oven pilaf with mushrooms has a special aroma and taste. You can cook it in any heat-resistant container. The cooking process is almost the same as cooking pilaf on the stove. First, mushrooms with carrots and onions are fried in a frying pan or immediately in a cauldron. Then pre-soaked rice is added, poured with water with turmeric and the dish is baked in the oven.

Vegetable pilaf with mushrooms has a special taste, besides, the dish is low-calorie and healthy not only for fasting days, but also for a healthy diet. The spices give the pilaf a wonderful aroma and the turmeric a golden hue. You can choose vegetables for pilaf according to your taste preferences, any mushrooms are suitable. The secret to the deliciousness of the dish lies in frying all the vegetables before laying the rice.

Pilaf with mushrooms in a cauldron is cooked not only on fast days. With this tasty and satisfying dish, you can diversify the daily menu and to taste it will suit adherents of proper or dietary nutrition. Any mushrooms are suitable for pilaf, but, undoubtedly, it will be tastier with forest ones. The variety of rice for pilaf does not really matter, we choose it according to our preferences. We fry vegetables and cook pilaf immediately in a cauldron.

Pilaf with mushrooms can also be cooked in a skillet.Although this dish will not be a real pilaf, with the right ratio of rice and water, it will turn out to be crumbly, fragrant and satisfying. The advantages of this method are that pilaf is prepared simply, quickly and in small quantities, only for a family dinner or lunch. Pilaf with fresh or frozen forest mushrooms is especially tasty.

Pilaf with mushrooms and without meat is a tasty and nutritious dish for both fasting and PP. Products for him are always at home, and mushrooms can be bought throughout the year. They cook pilaf with mushrooms in a frying pan, in a cauldron, and in a slow cooker. To make the cooked pilaf crumbly, the rice is washed well and taken in a 1: 2 ratio with water.

"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.

A bright, colorful dish that can be served both at home and for guests to cook. Such pilaf is very satisfying due to the combination of meat with chickpeas and very aromatic due to the spices. Take chicken thighs as the meat component - they are quite juicy and go well with crumbly rice and soft chickpeas. Pre-marinate the chicken in spices, and soak the chickpeas in water. As you can see, such a dish will require preliminary preparation. But the subsequent cooking process is quite simple.