Pilaf with meat

Delicious homemade chicken pilaf can be baked in the oven in a glass dish. The product will come out juicy and tender, and will delight you with a bright aroma. May be served with a family dinner.

A simple and quick way to cook mouth-watering chicken fillet pilaf is in a saucepan. The dish comes out crumbly and aromatic. Can be served with homemade lunch or dinner.

Homemade pilaf with chicken breast can be cooked on the stove in a saucepan. The product will come out bright, appetizing and moderately spicy. Check out a simple recipe for a nutritious lunchtime meal.

The fastest and most tender pilaf is made from rice and chicken. You can cook a hearty product in a roaster in the oven. The original method will preserve the spicy aroma and taste. The dish is ideal for a large family.

Homemade chicken pilaf can be cooked in a roaster. A simple dish will delight you with nutritional value, spicy aroma and bright appearance. The perfect solution for a big family dinner.

Pilaf with chicken according to the Uzbek recipe has a bright spicy aroma and rich taste. You can prepare a nutritious meal in a saucepan. Check out this simple and quick idea for your table!

Pilaf is incredibly fragrant and bright in taste. Prepare a tender chicken dish. Such a treat can be served for dinner for a large family or company.

Homemade rice and chicken pilaf can be baked in the oven. Use a cauldron to prepare an appetizing dish. Treat yourself and your loved ones with a spicy aroma and bright taste.

You can cook delicious pilaf in a cauldron on a gas stove. A simple recipe involves adding chicken meat. This option will speed up the cooking process. Serve with your homemade dinner!

Nourishing and original in taste pilaf is made from pearl barley and chicken. This easy-to-prepare dish will be a bright decoration for your home table. Serve with a family meal.

It is easy to cook pilaf with chicken in Uzbek at home. A hearty dish will delight you with its bright spicy aroma and rich taste. Suitable for a large family lunch or dinner.

Homemade chicken pilaf can be cooked in a cauldron on the stove. The culinary idea is suitable for lunches and dinners. Evaluate an interesting recipe, thanks to which you will get a fragrant and crumbly dish.

Loose pork pilaf, instead of traditional lamb, is popular and in demand in many families, because pork is cooked faster and tastes like a lamb. It is prepared both for dinner and for a festive table. To make the pilaf crumbly, it is important to choose high-quality rice and make the correct ratio of cereal and water. Cooking pilaf in a cauldron on the stove.

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.

A fragrant and rich in taste pilaf is obtained in a roaster with the addition of pork. The dish comes out incredibly nutritious and bright. Perfect for a big home dinner!

The nutritious and spicy chicken pilaf is easy to cook at home in a cauldron. The finished product will delight you with its bright taste and aroma. Add a simple cooking idea to your menu.

Appetizing and rich in taste, pilaf is obtained with the addition of juicy pork. Surprise your family with an original way of cooking. A homemade recipe involves the use of a roaster and an oven.

The easiest and fastest way to cook homemade pork pilaf is in a frying pan. The finished dish will delight you with its nutritional value, bright taste and spicy aroma.

Beef pilaf turns out to be the same rich in taste, but less fatty than a lamb dish. Pilaf according to Stalik Khankishiev's recipe is a real work of culinary art, beautiful, crumbly and fragrant.

In addition to a cauldron, ducklings and a saucepan, rich pilaf can be cooked in a wok. This is a special frying pan that is often used in oriental cooking. The cooking technology is not very different from the traditional one.

Hearty and juicy pilaf with beef can be cooked in a roaster. The finished product will delight you with a bright spicy aroma and taste. Add a culinary idea to your home menu.

According to this recipe, you can easily cook delicious pilaf with beef and aromatic spices in a multicooker. The dish turns out exactly like a real Uzbek pilaf, cooked according to all traditions in a cauldron.

If you don't know what to cook for your family for dinner, then use this recipe. You will receive an appetizing and delicious pilaf. It must be cooked in a cauldron.

Buckwheat pilaf, why not. The cooking technology is identical to the classic rice pilaf. The dish is aromatic and rich thanks to the spices and meat.

An excellent hearty dish for lunch or dinner. In a slow cooker, the rice turns out to be crumbly and retain its shape. In general, pilaf resembles a dish cooked according to all the rules in a cauldron.

According to the classic recipe, pilaf is a delicious and at the same time high-calorie dish, but in a multicooker you can cook no less delicious PP pilaf. We cook pilaf from lean meat (chicken fillet) and use a little vegetable oil, and ordinary rice can, if possible, be replaced with brown rice.

The Phillips multicooker will allow you to cook pilaf with chicken to a taste that is not inferior to a traditional dish from a thick-walled cauldron. For pilaf, choose good chicken meat and quality rice. We cook on the programs "Frying" and "Pilaf" and separately fry chicken and vegetables. For a multicooker of this model, the ratio of rice to water is taken 1: 1, then the pilaf will be moderately moist and crumbly.

Not every multicooker has a Pilaf mode. Therefore, we have prepared this recipe for you, according to which you can cook delicious and rich pilaf in a multicooker using the existing programs.

Traditional pilaf is in no way suitable for healthy and proper nutrition. As an alternative to it, you are invited to cook no less tasty and healthy pilaf with chicken and mushrooms, because these products combine well with taste, and there are much fewer calories in such pilaf. With the "Frying" and "Stewing" programs, you will receive a fragrant and very crumbly dish in a matter of minutes.

The multi-cooker "Panasonic 18" differs from modern "girlfriends" in a smaller number of programs, but it has a "Pilaf" mode, which allows you to cook a crumbly and aromatic dish. For this multicooker, rice and water are taken in a 1: 1 ratio. Cooking pilaf with chicken. We take seasonings for it according to our taste: cumin, turmeric, saffron, etc.

Round rice is ideal for making homemade chicken pilaf. The dish comes out rich and satisfying, and will pleasantly surprise you with its bright spicy aroma. Take a simple recipe for your menu.

For homemade chicken pilaf to come out crumbly, use steamed rice. You do not have to waste time rinsing the product, which will save time. Check out a simple dinner table recipe.

Brown rice is famous for its beneficial properties. It makes not only a delicious side dish, but also nutritious pilaf. Prepare a juicy chicken platter and serve it for family dinner!

The classic chicken pilaf comes out fragrant and nutritious. A bright dish can be cooked in a saucepan. Serve a treat for a homemade meal. Delight your loved ones with a pleasant spicy taste!

There are many recipes for cooking pilaf with chicken, and hostesses often prepare this dish, because the products for it are inexpensive and available throughout the year. In this recipe, you are invited to add prunes to pilaf, which will give it sweet and sour notes and an interesting original taste. The recipe is simple and quick. Cooking pilaf in a skillet.

A simple and tasty idea for a large family table is crumbly chicken pilaf. The dish can be cooked in a saucepan. Check out a quick recipe for a bright, spicy treat.

To prepare real pilaf, you will need a cauldron, meat, rice, onions, carrots and aromatic spices. In what proportions you need to take these products, we will tell you in our recipe. It is suitable for preparing this dish both at home and at a picnic.

Stalik Khankishiev knows a lot about cooking the right fat pilaf. Therefore, if you want to surprise your guests with a great meat dish, then this proven recipe will definitely come in handy for you.

One of the obligatory points of preparation of the correct Uzbek pilaf is the melting of fat from fat tail fat. It is on it that the base-frying of this dish is prepared or, in another way, zirvak.

Loose and fragrant pilaf with lamb in a cauldron on the stove at home. Such a dish will nourish you, give strength and energy for a productive day.

The multicooker-pressure cooker cooks food faster than usual. However, in order to cook pilaf using this technique, it is necessary to follow a certain technology: fry the meat, cook zirvak and stew it along with rice.

According to the traditional recipe, real pilaf is made from beef. Check out the recipe using the rooster. The finished dish will delight you with a spicy aroma and bright taste.

Fergana pilaf on a fire is an amazing dish that will surprise everyone with its taste. Hearty, appetizing, very fragrant, you will want to cook such pilaf more than once. Simply delicious!

A bright and juicy recipe for homemade pilaf - with the addition of pork and raisins. The combination of different flavors will become a feature of the finished product. Surprise your loved ones with an unusual culinary solution.

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.

Various dried fruits are often added to pilaf, which set off the taste of pilaf and give it a pleasant sweet and sour taste. In this recipe, you are invited to cook white rice pilaf with chicken and raisins. Cooking pilaf in a frying pan. You will have a simple and delicious meal for a family lunch or dinner.

This delicious pilaf with beef and raisins is very easy to prepare. The meat for tasty pilaf should be quite fatty, for example, lamb or pork, but beef flesh is also suitable. It is better to take steamed long-grain rice.

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.

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.

Dried fruits in tandem with spices give pilaf new shades of aroma and taste, which will allow you to diversify your home menu. For this kind of pilaf, take thigh or drumstick meat, as the breast can be dry. Add dried fruits (dried apricots, prunes, raisins) to your liking. Cooking pilaf in a cauldron on the stove.

Bright homemade pilaf is made from rice, pork and prunes. The finished product will delight you with a memorable aroma and taste. A juicy dish will become the main dish of your dining table.

Pilaf with beef does not require any special introduction. Each housewife brings something of her own to this dish, be it spices, vegetables, dried fruits or exotic types of meat. For example, pilaf with prunes has a pleasant sourness and a special aroma.

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!

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.

An unusual and bright variant of homemade pilaf - from pearl barley and pork. Surprise your family or guests with a hearty treat. Suitable for a lunch menu.

Pilaf from pearl barley, although healthy and tasty, is rarely cooked by hostesses, because often they get a viscous porridge instead of a crumbly dish. A good pearl barley pilaf is best cooked in any model of the Redmond multicooker, as they have a special program called Pilaf. Barley for pilaf must be soaked for several hours or all night. From meat to pearl barley pilaf, pork is best suited. Cooking pilaf without preliminary frying meat with vegetables.

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.

Pilaf can be prepared not only from rice grits. Not the most common version of this dish, but very tasty is obtained from pearl barley. This easy recipe will help you prepare it.

For pilaf lovers, this recipe suggests replacing rice with barley. Pilaf cooked in a slow cooker will be a very crumbly, tasty and satisfying dish. You will diversify your home menu with them and please your loved ones with a new taste, even those who “do not respect” barley. Any meat is suitable for such pilaf. Pre-soak the pearl barley for at least 3 hours.