Pilaf with round grain rice

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.

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 the chickpea. 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.

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.

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.

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. We use mussels in this recipe, but it can also 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 a fragrant, 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.

If you are tired of meat pilaf, you can add variety and cook pilaf with seafood - squid. It is not entirely clear whether this dish will correspond to the name "pilaf", but according to the principle of preparation and the final result, it is very similar. It is important not to stew the tender squid, as it becomes tough in this case. Therefore, we pre-boil the rice until half cooked, fry the vegetables separately until fully cooked. Mix everything together with raw squid and cook for just a few minutes.

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.

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.

The taste of the finished pilaf is largely determined by the taste of the main ingredient - meat. This recipe asks you to cook this dish with duck. Many housewives rarely cook duck, since the meat is quite fatty, but it is from it that incredibly tasty pilaf is obtained. Excess fat from the carcass can be removed before cooking or the breast, thigh or drumstick can be taken for pilaf. Pilaf is prepared in a bowl with thick walls (cast iron) and with a lid. Onions and spices, except for black pepper, can not be added to duck pilaf, as it will have its own special taste.

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.

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.

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.

Duck pilaf with quince is considered an unconventional version of this dish, but nevertheless very tasty and juicy. Together with quince, a little prunes are usually added to pilaf. The fruit acidity of the quince makes the meat of the duck softer and the prunes give the dish a piquant smoky flavor, just like when cooking over an open fire. It is advisable to cook pilaf on melted duck fat as an analogue of fat tail fat in classic pilaf, but vegetable oil replaces it well. You can cook pilaf with quince in any dish.

In an ordinary frying pan with high edges, you can quickly and easily cook pilaf, which will not differ in taste from that cooked in a cauldron. We cook pilaf with duck (properly processed in advance), take high-quality rice, seasonings, add some vegetables and in an hour and a half you get a fragrant and crumbly dish for a family dinner.

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.

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.