The most delicious recipes for pilaf on fire

Pilaf in cast iron

In terms of its quality, pilaf cooked in a cast iron pot differs little from the delicacy cooked in a cauldron over a fire. The right combination of products and spices, well-chosen utensils will make preparing delicacies at home simple and exciting.

Required Products:

• 900 g long grain rice (suitable varieties: jasmine, devzira, basmati);
• 1 kg beef fillet;
• 200 g lard or fat tail;
• 3 large carrots;
• 2 medium sized onions;
• Large head of garlic;
• Hot pepper pod;
• A bunch of greenery;
• Salt and spices - to taste.

Nutritional value per 100 g of finished product: proteins – 8.2 g; fats – 15.7 g, carbohydrates – 18.8 g; energy value – 248.7 kcal.
Cooking time – 2 hours 30 minutes.

Cooking time – 2 hours 15 minutes.

Number of servings – 8.

Cooking steps:

1. Cut the beef and fat tail into cubes.
2. Chop the onion into half rings, carrots into cubes.
3. Place lard in a cast iron pot and sprinkle with salt. Put onion.
4. Place the meat on the onion and add salt again. Add saffron.
5. Place carrots, seasoning and garlic in the cast iron.
6. Pour boiling water over the mixture halfway, cover and simmer in the oven at 240 degrees for 45 minutes.
7. Soak the rice for 20 minutes, then rinse it well.
8. Pour the cereal into the cast iron, distribute evenly over the top. Pour in 900 ml of water. Cover the container with a lid again and place in the oven for an hour and a half.
9. Remove the cast iron pot with the treat from the oven, sprinkle herbs on top, place on a wide dish and serve.

It is customary to eat pilaf with a spoon. When serving, you can decorate the dish with quail eggs and pickled vegetables. The oriental character of the delicacy will be emphasized by a sauce made from sweet and hot peppers, tomatoes and dill.

Pilaf in a cauldron over a fire and on a stove: 9 delicious homemade recipes

One of the most famous oriental dishes in the world, pilaf, is prepared in a classic way exclusively in a cauldron. That is, in a metal container with thick walls and a rounded bottom. There are a lot of recipes for pilaf in a cauldron, which differ from each other in the composition of the products, the cooking time, and the general details of the entire process. Traditionally, pilaf is cooked in a cauldron suspended over a fire. And this happens in the yard.

The five most commonly used ingredients in pilaf recipes in a cauldron:

However, most of us today live in apartments, and the last time we lit fires was, at best, somewhere in a summer camp. So, it turns out that it is impossible to make delicious pilaf without the attributes of some experienced tourist? But no! Amazingly tender and aromatic pilaf is perfectly prepared on a regular stove. The main thing is to have a good cauldron in your arsenal.

Typically, preparing pilaf begins with frying onions and vegetables in hot oil or fat. To which meat, cut into pieces, is subsequently added. Again - in an authentic version it should be lamb. But our housewives have been successfully cooking amazing pilafs with chicken, pork, beef, turkey, mushrooms, vegetables and dried fruits for a long time.

Rice, washed in several waters, is placed in the dish last, right on top of the meat. And pour water so that it covers the rice one or two fingers higher. For flavor, you can stick a whole head of unpeeled garlic into the rice, and just throw it away after cooking. You need to cook the pilaf by closing the lid and making through holes in the rice to the bottom. The steam rising from the bottom will speed up the cooking of the rice.

Five of the most nutritious recipes for pilaf in a cauldron:

After the fire under the cauldron is turned off, the pilaf should be left in it for at least half an hour. It would be nice to cover the top of the dishes with something warm. This will give the dish a chance to sit well and soak in the flavors. The pilaf will eventually become crumbly and tasty.

It is believed that the best rice for pilaf is long rice like Basmati or Jasmine. But if you are preparing sweet pilaf, then you can use round pilaf.

In the Dutch oven with chicken

One of the lowest calorie types of pilaf. This chicken recipe will delight even the most sophisticated housewife with its delicate, delicate taste. Cooking pilaf at home will not take much time, and the simple composition of the products will allow you to feed your family a delicious dinner without going to the supermarket.

Ingredients:

• Half a kilo of rice;
• Half a kilo of chicken fillet;
• 2 onions;
• 2 large carrots;
• Head of garlic;
• 100 g sunflower oil;
• A tablespoon of salt;
• Seasoning - to taste.

Nutritional value per 100 grams of the finished product: proteins – 9.3 g; fats – 6.8 g; carbohydrates – 19.3 g; energy value – 176.1 kcal.
Total cooking time is 80 minutes.

Cooking time – 60 minutes.

Number of servings – 5.

Cooking method:

1. Wash the rice under running water. Cut the chicken breast into 4 cm cubes.
2. Chop the vegetables into thin strips.
3. Place the roasting pan on the gas stove, pour in the oil and add the onions. Fry well, stirring.
4. Place the fillet and lightly fry.
5. Add carrots to the frying pan and mix all ingredients. Pour boiling water over the contents and simmer in a sealed container for a quarter of an hour.
6. Sprinkle zirvak with spices, add garlic and salt. Spread the rice evenly.
7. Pour boiling water over the contents of the frying pan. Leave to simmer for half an hour.

The world record for preparing pilaf was set by the Chinese in 2007. To prepare a dish weighing one ton, 300 kilograms of rice, 300 kilograms of meat, 300 kilograms of carrots, 80 liters of sunflower oil, 10 kilograms of onions and 8 kilograms of salt were taken.
Chicken pilaf cooked in a Dutch oven is a very successful universal recipe. It can be brewed for small children, people with stomach problems or people on a diet. Serve at any time of the year: both summer and winter.

Recipe without adding water

To prepare pilaf without water, you will need more vegetable oil than in generally accepted and popular recipes. This dish will be fattier and more nutritious. The aroma of treats prepared using the dry method will be brighter and richer.

Components:

• Half a kilo of rice;
• A kilogram of carrots;
• A kilogram of lamb (beef);
• 5 onions;
• 2 garlic;
• A glass of vegetable (olive) oil;
• Salt, seasoning - to taste.

Nutritional value per 100 grams of the finished product: proteins – 9.2 g;
fats – 13.3 g; carbohydrates – 12.2 g; energy value – 205.6 kcal. Cooking time – 2 hours 20 minutes.

Cooking time – 50 minutes.

Number of servings – 7.

Step-by-step instruction:

1. Wash the rice thoroughly and soak in salted water for an hour and a half.
2. Cut the carrots into strips and the onion into half rings.
3. Cut the pulp into pieces.
4. Heat oil in a cauldron, fry the onion, remove it to a plate.
5. Place lamb and carrots in oil and fry until carrots are soft.
6. Return the onion to the pot and sprinkle rice on top in an even layer.
7. Add spices and salt to the contents of the cauldron. Add garlic.
8. Reduce heat, cover the pilaf with a lid and leave to simmer for half an hour.
9. Stir the finished pilaf, cover again and leave on the stove for another 10 minutes until it hardens.

This hearty treat goes well with fresh salad and pickled vegetables. It is customary to serve green tea or dry wine with pilaf as a drink.

Pilaf with turkey and dried fruits

Recipe by Vitaly Kim, chef of the Shore House restaurant

Photo: Shore House Restaurant

4 servings

• 1 kg turkey thigh fillet
• 280-300 g long grain rice
• 300 g carrots
• 200 g onion
• 6 tbsp. l. frying oils
• Salt
• 1 tsp. curry
• ½ tsp. cumin
• ½ tsp. barberry
• 100 g dried apricots
• 1 head of garlic

Article on the topic

Rice-free pilaf.
4 recipes for an unusual dish Step 1. Wash the meat well, cut into small pieces of 3 cm. Cut the carrots into strips, and the onion into large cubes.
Step 2. For pilaf (if there is no cauldron), use a pan with a non-stick coating and a thick bottom. Pour oil into a pan, heat it, add carrots and onions, add a little salt so that the vegetables give juice and do not burn. Simmer the vegetables for 15 minutes, then place on a plate.

Step 3 . Place the prepared meat in a saucepan with the remaining oil, fry, stirring over high heat for 5 minutes, then reduce the heat and simmer the meat under the lid for 30 minutes. The juice from the meat should evaporate.

Step 4 . Measure out a cup of rice. Place the stewed onions and carrots in an even layer on the meat, then add the rice and place the washed dried apricots on top. Peel the garlic down to one layer of husk, wash and “drown” half in rice.

Step 5 . Pour spices and salt into a rice measuring cup, add hot water, stir and carefully pour along the edge of the pan, add another cup of water (1 part rice to 2 parts water).

Step 6. Cover the pan with a lid and cook for 30 minutes - the water should be absorbed into the rice. Gently stir the almost finished pilaf, cover with a lid and let stand for another 15-20 minutes.

Cooking pilaf at home on gas

Asian food cooked at home on gas can turn out no worse than Uzbek pilaf over a fire. To cook a dish correctly, you need to take into account two principles: choose dishes with thick walls for cooking; the amount of meat, rice and carrots should be approximately the same.

Uzbeks eat pilaf without plates or spoons with their hands. Receptors located on the fingers sense the temperature of the food and send a signal to the stomach, which sets the body up for hot food.

Ingredients:

• 800 g “Devzira” rice;
• One and a half kilos of meat tenderloin;
• A kilo of onions;
• 5 large carrots;
• Half a glass of sunflower oil;
• Head of garlic;
• Salt, spices - to taste.

Nutritional value per 100 grams of the finished product: proteins – 7.7 g; fats – 8.9 g; carbohydrates – 14 g; energy value – 167.4 kcal.
Cooking time – 80 minutes.

Cooking time – 60 minutes.

Number of servings – 10.

How to cook:

1. Chop carrots and onions.
2. Cut the meat tenderloin into cubes. Rinse the rice.
3. Pour oil into a hot pot, add the pulp and fry it until half cooked. Place the meat on a plate.
4. Fry onions in a cauldron. Then add carrots, mix and fry.
5. Add the laid out meat to the onions and carrots. Add spices, salt and garlic. Fill the mixture completely with water.
6. Close the cauldron with a lid and simmer the zirvak over low heat for 20-25 minutes.
7. Place rice in an even layer on top of the zirvak. Pour boiling water over the mixture just above the level of the rice. See photo:
8. Cook food over high heat for about half an hour.
9. Open the lid, reduce the heat again, and wait for the moisture to evaporate.

Although pilaf is usually served hot, some gourmets prefer to eat it cooled. This way you can appreciate the true taste and aroma of the dish. You can cook food at home in any weather and season, even in winter.

How to cook “Lamb pilaf on the fire”

1. Light the fire somewhere medium, so that the flames slightly reach the cauldron. Heat the vegetable oil and send the lamb to fry.

2. When the meat is covered with a crust, add the onion first (mix), and after a few minutes, and carrot strips.

3. When the carrots become soft, add peeled but whole heads of garlic, spices to taste and add water to barely cover the vegetables.

4. As soon as it boils, add rice, do not stir. Fill with water to cover the top two centimeters of rice. We continue to simmer. The fire will gradually die out, as it should.

5. After about 40 minutes, all the water will have been absorbed by the rice. You can mix and serve! Bon appetit!