Pilaf is a national dish of the peoples of Central Asia. Until now, in the east, no significant event has been complete without pilaf. Depending on the region, pilaf is prepared in different ways. But in any case, it should be fragrant and crumbly.
Pilaf in pots in the oven - the basic principles of cooking
As a rule, pilaf is cooked in a cast-iron cauldron, but we suggest that you move away from traditions and cook this dish in pots. Pilaf prepared in this way is no less tasty. In this case, the calories in it are much less.
To prepare this dish in pots, use the same products as for the traditional one. Ideally, of course, pilaf is cooked with lamb, but you can use any meat and even fish. Vegetarians can cook vegetables.
The meat is cut into small slices.
In addition to meat and rice, two more mandatory products are used: onions and carrots. Vegetables are peeled, washed and chopped well: onions are thin half rings, and carrots are medium long bars.
Rice is washed, constantly changing water, until it becomes transparent. Then it is poured with water and left to swell for forty minutes.
Prepared products are laid out in pots in layers. A little vegetable oil is poured into the bottom. They put meat, then onions, carrot bars and, finally, put rice on it. Each layer is slightly salted. All season with spices and add raisins and barberry. An unpeeled head of garlic is placed in the pot.
The contents of the pot are filled with water so that its level is just above the rice. Pots cover and put in the oven. Pilaf is cooked for an hour and a half.
Recipe 1. Pilaf in pots in an oven with beef
Ingredients
100 g of beef;
sea salt;
80 g of rice;
160 ml of drinking water;
a small carrot;
30 g butter;
small onion head.
Cooking method
1. Wash beef, dampen with napkins, cut films and veins. Cut the meat into small pieces. Put the beef in a pot.
2. Rinse the rice under the tap until the water becomes clear. Spread the cereal evenly over the meat.
3. Peel and wash the onions and carrots. Chop the onion into thin half rings. Rub the onion coarsely. Melt the butter in a pan. Put the vegetables in it and fry them, stirring regularly, until soft.
4. Put the fried vegetables on top of the rice. Pour in salted water and place the butter. Cover the pot and place in the oven for an hour. Cook at 180 C. Remove the pot and mix the pilaf with a spatula.
Recipe 2. Pilaf in pots in the oven with chicken
Ingredients
a pound of chicken;
ground black pepper;
two carrots;
salt;
large onion;
seasoning for chicken;
300 g of rice;
100 ml of vegetable oil.
Cooking method
1. Wash the chicken, dry it with napkins and separate the pulp from the bones. Cut the pulp into pieces.
2. Heat the vegetable oil in a pan. Put the chicken in it, season with spices and fry for about ten minutes, stirring occasionally.
3. Peel the carrots and onions. Cut the carrots into oblong slices. Chop the onion with a quarter of the rings.
4. Add the prepared vegetables to the chicken and simmer another 15 minutes. Lay the chicken and vegetables in pots. Rinse the rice until clear water and put in each pot 100 g of cereal. Pepper, pepper and fill with water so that the liquid level is two centimeters higher than the rice.
5. Close the pots with lids and place in the oven for forty minutes. Cook at a temperature of 200 C. Remove the pots and mix the contents with a spatula.
Recipe 3. Pilaf in pots in the oven with pork
Ingredients
one and a half glasses of drinking water;
salt;
30 ml of refined sunflower oil;
a glass of round grain rice;
seasoning for pilaf;
bulb;
250 g of pork pulp.
Cooking method
1. Wash the pork pulp under running water, pat dry and cut into small pieces. Put the meat in a pan with heated oil and fry until light brown.
2. Chopped peeled carrots with thin sticks. Peel the onion and chop a quarter with rings. Add vegetables to the meat and continue cooking, stirring occasionally, for another seven minutes. Put meat with vegetables in a pot.
3. Rinse the rice under running water until it becomes clear. Put the washed cereal on top of the pork. Pour all over with drinking water so that its level is just above the rice. Season with salt and season. Shuffle.
4. Put the pot in the oven, covering it with a lid, and cook at 180 C until the rice has absorbed all the water.
Recipe 4. Pilaf in pots in the oven with mushrooms
Ingredients
a glass of rice cereal;
ground black pepper;
two onions;
50 ml of vegetable oil;
30 g of tomato paste;
ten dried mushrooms;
sea salt.
Cooking method
1. Dried mushrooms, pour cold water and leave for four hours. Then boil them in the same water for two hours until soft. Throw the mushrooms on a sieve. Filter the mushroom broth. Cut the cooled mushrooms into small slices.
2. We sort rice cereals, wash, constantly changing water, and dry.
3. We clean the onion, wash it and chop the quarter with rings. We spread the onions in a pan with heated vegetable oil and fry it until transparent. Add the rice to it and fry, stirring constantly, until the groats get a golden hue.
4. We spread rice with onions in ceramic pots, here we send pieces of boiled mushrooms, mix and fill with mushroom broth so that it completely covers the cereal. Pepper, salt and add the tomato puree.
5. Pots are sent to the oven and cook at 180 C for half an hour, covering them with lids. Ready pilaf served in pots, or shifting to plates.
Recipe 5. Lean pilaf in pots in the oven with vegetables
Ingredients
170 g of corn;
salt;
250 g of rice cereal;
black pepper;
200 g broccoli;
30 ml of sunflower oil;
100 gtsuccini;
500 ml of hot water;
100 g of carrots;
bulb;
Bulgarian pepper pod.
Cooking method
1. Wash all vegetables. Peel, rinse and crush the carrots in small cubes.
2. Grind broccoli into small inflorescences.
3. Peel the onions, rinse and chop them into small cubes.
4. Remove the tail from the bell pepper, clean the seeds. Cut the pulp of the vegetable into small pieces.
5. Wash the zucchini, towel with a towel and crumble in small pieces.
6. Cut the corn off the head with a sharp knife.
7. Put all prepared vegetables in a deep bowl and mix.
8. Rinse thoroughly, combine with vegetables, season with pepper and mix again.
9. Lubricate the pots with vegetable oil from the inside. Put the rice-vegetable mixture in them and pour in salted hot water. Cover the pots with lids and put in the oven for 20 minutes. Rice should completely absorb the liquid.
Recipe 6. Pilaf in pots in the oven with fish
Ingredients
a glass of long steamed rice;
greenery;
liter of drinking water;
olives;
12 g of saffron;
butter and vegetable oil;
five small onions;
salt;
pod of red bell pepper;
half a lemon;
yellow pepper pod;
dry white wine - 100 ml;
a tomato;
red fish fillet.
Cooking method
1. Place the saffron in a bowl, pour in a little water, mix and leave for at least ten minutes.
2. Wash the fillet under the tap, soak it with napkins and check for small bones. If there are any, delete them. Remove the skin as well. Pour the fish with lemon juice and salt. Leave to marinate.
3. Rinse the rice by changing the water several times until it becomes clear. Pour the cereal with cold water, salt and put on fire. Once the contents begin to boil, add saffron water to the rice. Cook until cooked. As a rule, ten minutes is enough for this.
4. Peel the onions, finely chop and fry in vegetable oil until transparent.
5. Peel red and yellow peppers from the tail and seeds. Cut the pulp of the vegetable into small cubes.
6. Combine the fried onions and peppers with rice and mix.
7. Lubricate the pots with butter from the inside. Arrange the rice with vegetables in pots. Put pieces of red fish on top.
8. Wash the tomatoes, pour over boiling water and remove the thin skin. Cut the pulp into cubes and lay on top of the fish. Salt. Put rice with vegetables again.
9. Pour the wine into pots. Cover and place in the oven. Turn on the temperature for 200 C and simmer for forty minutes. Before serving, pilaf mix and garnish with greens and olives.
Pilaf in pots in the oven - tips and tricks
- Cut the carrots for pilaf into long strips.
- To make pilaf tasty, take meat, onions and carrots in equal quantities.
- After cooking, the pots can be wrapped in a warm towel and cool to a warm state.
- If you want to get crumbly pilaf, cook it from long steamed rice.
- Add turmeric or saffron to the pilaf to make the rice a pleasant golden color.
