Pilaf with round grain rice

A fairly light but nutritious option for meat-free pilaf. The whole mood of the dish is set by dried fruits: sweet raisins, sour dried apricots and smoked prunes. Fruity notes go well with spices, rice and vegetable frying. Hot, the dish is very aromatic, juicy and completely self-sufficient. To make pilaf crumbly, "fluffy", we recommend taking long-grain rice. Steamed, brown, wild is also great. As for the last two, it is better to soak them overnight to speed up the subsequent preparation of pilaf.

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 meat component gives pilaf a special character - such a dish will appeal to fans of 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.

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 just as well on the stove.

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 an 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 by the end of cooking the pilaf begins to break down into fibers. And, of course, we do not neglect spices - it is they who 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 warms 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 likes this type of meat, so we suggest making pilaf with beef. We use long rice - 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.

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.

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.

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.

Such pilaf can be cooked on a festive table - it looks impressive, it turns out to be very satisfying and immediately attracts attention. Pilaf on lamb, with the addition of raisins, dried apricots and barberry, decorated in a thin lavash shell and baked until golden brown will undoubtedly be remembered and will leave pleasant impressions. The most interesting thing is the serving: we cut the crispy pita bread into "slices", and under them the steaming juicy aromatic rice with colorful additives is scattered.

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.

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.

Lamb pilaf with raisins, as a beautiful, rich and satisfying dish, is most often prepared for a holiday or other important event. For the dish, take young lamb. Such pilaf is tinted with saffron or turmeric, and the addition of raisins remarkably enriches the taste of the dish and gives it a wonderful aroma, and the raisins are taken from the "raisins" or "sayangi" varieties. Lamb with rice and onions with carrots are taken in a 1: 1 ratio. Pilaf is cooked on lamb lard.

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.

Pilaf with minced meat is undeservedly called lazy, and not because the hostess is lazy to cook, but simply less time is spent on it than for the classic pilaf with meat. We cook pilaf in a slow cooker, and your active time will take only 10 minutes. The ingredients in the recipe are designed for 2 servings, but you can increase them depending on the volume of the bowl of your multicooker and the number of eaters. For a multicooker, rice and water are taken in a 1: 2 ratio.

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".

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.

Rice pilaf with meat in a pot always turns out amazingly tasty and aromatic. The effect of a Russian stove works here, and the dish tastes different from that cooked on the stove or in a slow cooker. Any meat is suitable for pilaf in pots, it is better to use long-grain rice, seasonings are added to each pot in portions, and usually those intended for pilaf. In the recipe, pilaf is made from chicken, and the technology of its preparation in pots is classic.

This dish will be appreciated by lovers of seafood and rice. Cooking pilaf from a seafood cocktail with vegetables and dry wine. Pilaf is baked in the oven in portioned pots or ceramic dishes. Shrimps are served with pilaf in the form of kebabs. Ingredients are listed for 2 servings and 2 pots.

Lamb pilaf in a pot in the oven differs in taste from the classic one, but it will delight you with its unusual taste and aroma. It is much easier to cook it than in a cauldron over a fire. The advantage of the pot is the portioned cooking of pilaf. The ingredients in the recipe are for 1 serving and 1 pot. For crumbly pilaf, water and rice for the pot are taken in a 1: 1 ratio.

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.

Every self-respecting housewife should have recipes for quick and tasty dishes, and one of them can be lazy pilaf with chicken in its sleeve. In essence, this is a simplified version of the traditional pilaf adapted to the present time, but tasty and healthy, since it does not contain oil. It is better to take steamed long-grain rice for pilaf in the sleeve, and any chicken meat is suitable.

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.

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.

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.

Such pilaf can be cooked both in a slow cooker and in a pan on the stove. We propose to cook it in a multicooker for reasons of saving time and effort. Pilaf looks spectacular due to colored dried fruits. They give not only an attractive color, but a rich sweetish taste. Additionally, sweeten the pilaf with honey. This dish turns out to be quite light, as it does not contain meat products. The recipe will appeal to those who love "dessert" directions in cooking.