Pilaf with garlic

Uzbeks are famous for their pilaf - it is luxurious with a rich taste, which ideally combines notes of fried meat, chickpeas, sweet raisins and barberry with sourness. And we have not yet mentioned spices. You don't have to go to an Uzbek restaurant to enjoy this dish. If you wish, you can cook such pilaf at home. There is nothing complicated in the process. The main thing is to follow a certain sequence when laying the ingredients. And, of course, study the list of essential foods.

We offer to cook delicious hearty Uzbek pilaf with chickpeas. For its preparation, brown rice was used - as a result, the dish turned out to be even more crumbly and friable than with white rice. And to shorten the cooking time of rice, it should be soaked in water for several hours before cooking. The same applies to chickpeas - chickpeas are very dense and boil slowly. Therefore, we soak it too, ideally overnight.

Pilaf with the addition of dried fruits takes on a completely different sound: it becomes more juicy, aromatic, pronounced sweet and sour notes appear. Such pilaf cannot be called dessert, because, even despite the absence of meat, the dish turns out to be hearty, nutritious and great for lunch. Those who are fasting or vegetarian will love this pilaf. We suggest using not white rice, but red - pilaf will become even more unusual. If you prefer the usual white rice, of course, use it.

Pilaf is always a great solution for lunch or a hearty dinner. It's delicious, nutritious, and convenient. And if you cook a dish in a multicooker-pressure cooker, then it is doubly convenient.Fry vegetables with meat in a bowl, add spices, water, rice, close the lid. The pressure cooker will cook pilaf further without our participation. It is advisable to use long-grain rice - it turns out friable and fluffy in the finished pilaf.

The beauty of a multicooker-pressure cooker is that dishes are cooked in it several times faster than on the stove, since pressure is created in the bowl during cooking. Let's cook pilaf in this device. We suggest taking duck meat as a meat component - with this method it cooks faster, the fibers soften noticeably and the finished pilaf turns out to be very juicy.

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.

You can feed a hungry man to his fill with such pilaf, despite the fact that the dish is lean and there is no meat in it! The whole secret is in chickpeas. These valuable chickpeas are packed with plant-based protein and fiber, which, along with vegetables and rice, provide such a satiety meal. To facilitate digestion and shorten the cooking time of chickpeas, be sure to soak them in water overnight. The peas will swell, soften and no longer give heaviness in the stomach.

There are many pilaf recipes - every nation, and even every housewife has his own. We offer a version with dried fruits without meat, just for the post. The preparation is based on the preparation of a fragrant juicy zirvak. Next is the addition of rice, water and salt. Everything. To cook the rice well over low heat, we recommend cooking pilaf in a cauldron or a thick-walled pan with high sides. There will be no risk of burning, and the heat transfer is uniform.

Those who are fasting should like this pilaf. We will cook it without animal products. The composition includes rice, onions, carrots, garlic, mushrooms, vegetable oil and spices. Despite the simple composition, the dish turns out to be very tasty and satisfying. The aroma of garlic and spices make the pilaf very appetizing.

We offer an interesting way of cooking pilaf - in a baking bag. The rice in it turns out to be soft and crumbly, the main thing is to provide a sufficient amount of liquid. Additionally, we take beef, onions, carrots, garlic and spices. As you can see, the composition of the products is completely simple, and the pilaf comes out very tasty and rich. As a seasoning, you can take a ready-made mixture for pilaf - it is balanced in composition and goes well with any meat.

We are used to cooking pilaf in a cauldron, frying pan, brazier on the stove - traditional, standard and understandable. But what if you try to make pilaf in a sleeve for baking in the oven? The dish will be baked at a high temperature in the sleeve, without losing moisture and natural juices of the ingredients - it turns out very rich. In addition, the active cooking time for the hostess is significantly reduced with this method. We suggest using pork ribs as a meat component - they are quite fatty and give a special richness to the dish.

Pilaf with seafood, like any other pilaf, is very convenient to cook in a slow cooker. In a tall bowl, the ingredients are easy to fry and mix - nothing will fall out and oil splashes won't get anywhere. And the temperature regime of the multicooker itself is designed for cooking rice as well as possible. Before placing seafood in the bowl, be sure to defrost it. In this recipe, we use mussels, but it can be just a mixture of different seafood, which are usually sold in the freezer departments.

This pilaf has direct Mediterranean roots and immediately conjures up thoughts of paella. However, there are more vegetables in the composition, and the cooking technology is still slightly different. Ideally, of course, you need to use fresh seafood, but in our conditions this is problematic. Therefore, we take frozen ones - it comes out a little less aromatic, but everything is also delicious! Rice should be crumbly, so we pay attention to the long-grain variety or parboiled rice.

To prepare a fragrant Crimean pilaf, it is not necessary to use the freshest seafood from the Black Sea coast. We take frozen mussels and rapanas, which can be found in any supermarket in the freezer section. Rice, of course, we take long-grain: ordinary white or unpolished. We recommend preparing the dish in a thick-walled frying pan or cauldron - heating in such a dish is uniform and of high quality, practically excluding burning.

Cooking pilaf based on Spanish paella. First of all, we will fry the spices so that they reveal their aroma and give it to all the other ingredients. Then fry the chicken and pieces of vegetables. Last but not least, add the washed rice and shrimp. Under the lid, the pilaf will be cooked over low heat for no more than twenty minutes, and then it will still come to readiness with the stove off. The result is an aromatic, satisfying meal for the whole family.

You can pamper yourself and your family with pilaf with shrimps even when there is no time for "feats" in the kitchen. After all, special efforts and a lot of time are not required for cooking. Fast, simple, tasty - this is just about such a pilaf. If there is a package of peeled frozen shrimps in the freezer, this is a direct way for such seafood to delicious pilaf.

One of the options for pilaf with squid, where we first prepare a “base” of rice and vegetables, and only then add the squid. Delicate seafood will stay soft as the cooking time is reduced to a minimum. Rice is best used long and parboiled is also good. The grains will not stick together during cooking and the pilaf will be crumbly.

We offer to cook delicious pilaf with shrimps and squid. For a complete "company" of seafood, you can also add mussels. Such a dish can be prepared both at home on the stove and on the grill in the fresh air - and this is a great alternative to kebabs, by the way. Serve hot flavored pilaf - it is juicy and full-bodied. Additionally, we serve vegetables and herbs.

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.

Cooking pilaf in the oven.By and large, you can take a form from any material for this, but it is in a glass dish that it looks especially impressive and bakes well. And also cools down for a long time. For pilaf, we will use chicken wings - they are small in size and have time to cook perfectly, become soft and tender.

Pilaf does not have to be cooked with meat. You can follow the entire sequence of cooking the dish, but just add vegetables. We cook pilaf traditionally in a cauldron - in it the rice is evenly processed by temperature and does not burn. From spices we take cumin, for sourness we use barberry, for piquancy and aroma - garlic. In this case, we take unpolished rice for pilaf - this is more useful. To speed up its cooking time on the stove, we soak the grains in advance, at least six to seven hours.

This pilaf will be especially appreciated by those who are fasting and avoid animal products. It is quite satisfying and allows you to forget about the feeling of hunger for a long time. To balance the composition and add nutritional value to the dish, we also use champignons with vegetables. This will not replace meat, but it will provide the protein component.

For vegetable pilaf in a slow cooker, you will need rice, onions, carrots, bell peppers, tomatoes, garlic, herbs and oil. We add salt and spices based on our own taste preferences. The pilaf will turn out to be rich, juicy and at the same time quite light, so there is no meat or animal fat in it.

Pilaf with minced meat is prepared an order of magnitude faster than a recipe with lumpy meat. The fibers are already ground and do not need to be stewed for a long time. Therefore, such a dish can be called an express version of traditional pilaf. It is noticed that children like pilaf with minced meat more. We recommend using long-grain rice - it always turns out to be crumbly and does not result in porridge. The main thing is to rinse it well initially and not stir it during the cooking process. For color and a delicate sweet and sour note, add a little tomato paste.

Pilaf with bulgur comes from Turkish cuisine, but it perfectly took root in our conditions. The dish is prepared simply, rather quickly and turns out to be satisfying. You can use absolutely any minced meat, not too fatty: pork, beef, chicken, mixed, etc. Add barberry for sourness.

Ground beef pilaf is a great option for a quick, hearty lunch. By and large, you can use any minced meat. But it is better to take long-grain rice, since it does not stick together during cooking and remains crumbly. Parboiled rice is also good for pilaf. For flavoring, it is convenient to use a ready-made seasoning for pilaf, in which all the spices are balanced in taste.

If you are a fan of different varieties of pilaf, cook it with duck. It does not pretend to be a classic, but it will delight you and your family with its special taste. Pilaf from this bird, according to experienced chefs, turns out to be good not only in a cauldron, but even on an ordinary stove. The pilaf does not burn in it, the duck becomes very soft when languishing, and all the ingredients mutually exchange their taste and aroma. The cooking technology does not differ from traditional pilaf.

Turkey fillet belongs to low-fat meats, therefore pilaf from it is prepared for dietary, baby food and for adhering to the principles of PP. Fillet meat is cooked quickly, and so that it does not become dry in pilaf, in this recipe it is pre-boiled a little. Any rice is suitable for such pilaf and only peppercorns or bay leaves are added from the spices.

Turkey meat is the second most popular after chicken, and it comes from turkey thighs especially tender and juicy in all dishes. Pilaf from the thigh of this bird is no exception, moreover, it will also be dietary, since the turkey contains almost no fat. You can cook pilaf in a cauldron or a saucepan with a thick bottom, because a large number of portions simply do not fit in a multicooker.

If you do not have special utensils for cooking pilaf (multicooker or cauldron), then you can cook crumbly pilaf in a saucepan. Take a saucepan with thick walls or a thick bottom, otherwise the pilaf may burn. Considering the unevenness of the frying of the ingredients in the pan, unlike the cauldron, meat, vegetables and rice separately need to be fried in a pan, and then mix everything and already simmer the pilaf in the pan. Such pilaf must be infused after cooking.

Multicooker "Redmond" helps each owner of this kitchen gadget to easily and quickly cook pilaf. This model has a program "Pilaf", which maintains the proper temperature balance, and there is an automatic shutdown time, which prevents the pilaf from burning, even if the hostess forgets about cooking. This model gives full guarantee that the pilaf will be crumbly, juicy and tasty. For pilaf, take the flesh of the turkey thigh as the juicier and fattier part of the carcass.

Turkey pilaf can safely be included in the menu by everyone who adheres to a correct and healthy diet, because the meat of this bird does not contain carbohydrates at all and it has few calories. Turkey is in harmony with rice and the addition of vegetables only reveals its taste. In the recipe, you are invited to add a little raisins to the pilaf. Choose the meat according to your preferences, given that the breast is low in calories and drier, and the pulp of the thigh is more tender, but more fatty. You can cook pilaf in any dish.

In many families, pilaf is a frequent dish on the dinner table, because it is easy to prepare, requires few ingredients and almost always turns out to be successful. So that pilaf does not get bored, which is unlikely, you can cook it with different meats. In this recipe, you are offered a dietary and healthy version of pilaf - with turkey meat. We cook pilaf in an ordinary cauldron, but better in a cauldron-wok as a universal kitchen assistant for the hostess.

Bulgur pilaf with turkey can be called an elegant "ladies'" dish, since cereals and meat contain few calories and fat. Bulgur is a specially processed wheat grains, and they are never boiled into porridge, therefore, friable bulgur pilaf is always obtained by all housewives. The main taste of such pilaf is determined by spices, so their quantity can be changed at your discretion. The ratio of cereals and water should be 1: 2 on average.

Previously, pilaf was cooked only from lamb or beef, but now many housewives prefer poultry meat, including turkey, as it belongs to dietary ones due to its low fat content, while maintaining saturation. Turkey pilaf is prepared for a children's or dietary table. If you do not have a cauldron, you can cook crumbly pilaf in a deep frying pan and it will turn out no worse than in traditional dishes. With this method of cooking (in a frying pan), rice and zirvak are cooked separately, and then stewed in a frying pan for a short time.

Nowadays, turkey meat is increasingly chosen for the preparation of various dishes.It is less fatty and contains little cholesterol, and besides, it has a special taste. One of these dishes is turkey pilaf in a slow cooker. It is prepared according to the general rules of "correct" pilaf with lamb: first prepare zirvak (meat and vegetable base of pilaf), then add rice and spices. The multicooker helps the hostess to cook it easier and easier.

Experienced culinary experts say that pilaf with shrimps should be cooked in a slightly different way than pilaf with meat, and it is undesirable to pre-fry the shrimps, otherwise they will quickly become rubbery, and they must disintegrate when pricked on a fork. This allows you to make a multicooker. For such pilaf, it is better to take peeled frozen shrimp. Any rice can be used, just not round, so that rice porridge does not turn out. Spices are added to pilaf by personal choice. Your dish will turn out to be not only tasty, but also low-calorie.

Of the many options for shrimp and rice dishes, many choose pilaf. This hearty and at the same time light dish can be quickly prepared both for a family dinner and for gatherings with friends. Cooking pilaf in a cauldron.

Each housewife prepares pilaf according to her own recipe: someone with meat, someone with mushrooms, someone with dried fruits, and those who like to experiment often cook pilaf with seafood. Pilaf with shrimps and mussels turns out to be incredibly tasty and outwardly very beautiful. You can change the amount of seafood and vegetables to your liking. Any dish for cooking such pilaf is suitable.

Of the many options for various pilaf without meat, pilaf with mussels will be attractive, which, thanks to high-quality protein, unsaturated fatty acids, make the dish not only healthy and exotic, but also delicious. You will get an exquisite dish for dinner with friends and for fasting days.

Pilaf is one of those dishes in the preparation of which you can vary with the ingredients to your taste and budget. In this recipe, you are invited to replace meat in pilaf with seafood. The dish will turn out to be spicy, healthy and light for the body. You can take any seafood, individually or in a cocktail. If instead of regular rice, you use quickly boiled rice, then you will cook the dish in 30 minutes.

Many, when it comes to duck, imagine this bird either stewed or baked with apples, but you can make delicious pilaf from it. You are provided with a classic recipe for this pilaf in a saucepan or saucepan, only it should be with a thick bottom or non-stick coating. The duck and vegetables are first fried in a pan and then stewed with rice in the pan. Zira with barberry is always added to duck pilaf, which help to better assimilate the fat of the bird. Take steamed rice for pilaf in a saucepan.

If there is no specially cauldron or multicooker, but you want to treat a group of friends with a delicious dish, you can cook pilaf with duck in the oven. Although it will differ from the classic one, if properly prepared it will turn out crumbly, juicy and with a unique “spirit of the Russian oven”. It is advisable to cook pilaf from the whole carcass of a duck with bones, because it is meat with a bone that has a unique taste. For oven pilaf, use long grain or parboiled rice. You can cook in any baking dish or cauldron.

Traditionally, pilaf is prepared with lamb and pork, but replacing this meat with duck aromatic with fat, your dish will change its taste for another, no less appetizing. Duck fatty meat will make pilaf very juicy and crumbly. Cooking pilaf in a multicooker, which will speed up and simplify your work.

The recipe for cooking pilaf in a cauldron on an open fire, as a delicious oriental dish, is still relevant today, because many people like to sit in a campaign of friends in nature and in the fresh air. Having fulfilled some of the features - the ratio of meat and vegetables 1: 1, thorough rinsing of the rice, a sufficient amount of oil - you are guaranteed the success of this delicious dish. Cooking pilaf with duck, of course, is better with homemade.

Pilaf without meat is also pilaf, and what a pilaf! It is very important to properly prepare zirvak - a frying of vegetables and spices, in which rice will be cooked. The groats will absorb all the aromas of zirvak and the magical golden color - the taste will turn out to be rich and very pleasant. When frying vegetables, we achieve a light golden crust. Overcooking and allowing it to burn will ruin the flavor. If you do not cook it, you will no longer get a specific "mushroom" flavor, the taste of stewed vegetables will prevail.

Pilaf is a very "convenient" dish for a lean menu. Many plant foods go well with rice. And if you add mushrooms, you get a very successful combination, which few people will refuse. For the scent, of course, let's not forget about spices and herbs. Saffron is especially good for color.If not, you can take turmeric as well.

We will cook pilaf with chickpeas and barberry on the basis of lamb with an abundance of spices - a real oriental dish. Pilaf will look especially attractive if you take pieces of lamb loin on the bone. Of course, we use long-grain rice - it will provide the required friability. For sweet and sour notes, we also put raisins in pilaf. We suggest frying Zirvak using fat tail fat. If not, take just vegetable oil.

If you want to cook meatless pilaf, chickpeas are a great option. In terms of nutritional value, it is almost similar to meat, rich in protein and dietary fiber. The cooking process is not much different from the traditional pilaf: first we make a zirvak from vegetables and spices, then we put the previously soaked and boiled chickpeas, rice and pour in water. Simmer until rice is cooked.