Wash and cut the meat (the larger, the juicier).
Cut the carrots into strips (!), And do not rub, onions - in half rings along.
Heat vegetable oil to smoke. It should be really hot, splashing at the slightest hit of a foreign substance. Holding the lid in your left hand, gently, in portions, lay the meat, each time closing yourself from splashes.
Cover and simmer until the oil is clear (do not reduce the heat).
After - lay the vegetables.
As soon as the vegetables simmer a little, add seasoning (I always take it only in the market, and also barberries separately). At this time, you should already have rice washed in several waters (this is one of the main secrets of cooking pilaf). Add rice to vegetables with meat without stirring.
Pour boiling water 1.5 fingers above the rice. And, attention, turn on the biggest fire (this is the second secret).
As soon as all the water boils away and the rice is dry, lay it inside whole garlic, peeled only from the upper shaggy husk.
Now put on the smallest fire, from time to time piercing with a wooden stick and adding a little water to the bottom so that the pilaf does not burn. Simmer for 30 minutes until rice is done. Delicious pork pilaf is ready!
Lyrical digression: where we lived - pilaf is eaten with hands. When we moved out of the military apartment, and then a few months later returned on business to the new owners, we found the following picture: there was no furniture in the house. There is a carpet in the middle of the hall, all the inhabitants of the house sit on it, and in the center there is a nail (or rather pilaf)). They poured it out on an oilcloth and eat it with their hands. It’s very colorful, I’ll tell you, but I haven’t decided to repeat it at home yet. :) They drink a lot of green tea with pilaf - after all, pilaf is very fatty. We eat pilaf in a different way, but always with pleasure, because it is very tasty. Try my delicious pilaf recipe!
To cook pork pilaf, you need to take in equal number pork, onions, carrots and rice. You will also need to get a cast-iron cauldron somewhere. Get it, because in Russian stores it is not a frequent guest. Therefore, if you suddenly stumble upon a cast-iron cauldron in a store or on the market, take it right away, without hesitation. You will not regret!
But something I digress. I tell you how to cook pork pilaf.
This time we cooked together with my daughter, she is almost ten years old. I cut the food, and she looked after their preparation and mixed them in time.
What will we cook pilaf with pork
I have already listed almost all the main products. Once again in more detail. To prepare pilaf, we need:
- 1 kg pork
- 1 kg onion
- 1 kg carrots
- 1 kg of rice
- 200 grams of vegetable oil
- 2 teaspoons salt
- 2 heads of garlic
- 2 teaspoons seasoning
Seasoning for pilaf
- black zira (you can use white, it is not so fragrant)
- barberry
- turmeric
- dried paprika
- dried tomato
I buy all this in the market from spice sellers. They usually sell ready mixes, but if you ask them, they will definitely get what you need from under the table. This is especially true for black cumin, they never put it on the counter for some reason.
Pork pilaf recipe
First things first, you need to soak the rice. Rice is first washed in several waters until the water becomes clear. Then in last time fill it with water and leave it to soak while the rest of the products are being prepared.
We put the cauldron on the fire and pour vegetable oil into it. The oil must be heated.
While the oil is calcined, you need to have time to cut the meat, there will be enough time. Meat cut into medium pieces.
It is usually recommended to burn the oil until a light smoke appears. We will not bring it to such a state. We just throw a piece of onion into the oil. When it sizzles and the onion is fried, then the oil is ready to receive meat.
We throw the chopped meat into boiling oil and fry occasionally, stirring occasionally, until tender.
While the meat is fried, cut onion. How to chop the onion is not important, I cut it into small cubes. When the meat is ready, add the onion to it and fry already together with the onion until the onion is cooked, stirring so that the onion does not burn. Don't wait until the onion is golden, as there is a high chance that the onion will burn.
While the onion is fried, you need to have time to cut the carrots into strips. If you doubt your abilities, then it is better to do it in advance, because without training, few people manage to chop the carrots and stir the meat with onions in time.
When the onion becomes soft, add the carrots cut into strips. It is important! Carrots should be cut into strips, no circles! Fry for a couple more minutes, stirring occasionally.
Now we will cook zirvak. This is such a rich broth in which rice will be cooked.
First, pour two teaspoons of seasoning into the meat and mix several times. This is for the scent.
Then add cold water so that it slightly covers the meat. The water must be salted. For the amount of food that I indicated, just in time there will be two teaspoons of salt.
We stick two whole heads of garlic into the zirvak so that they almost drown in water. Also, at the insistence of my daughter, I added a leaf bay leaf. You don't do that, the taste is a little different.
We wait until the water boils, reduce the heat and cover with a lid for 15 minutes. Let it boil.
When the zirvak is ready, pour all the rice into the cauldron and level it with a slotted spoon so that it lies in an even layer.
Pour the rice gently with water. The water should cover the rice by one and a half to two centimeters. Reduce the fire completely and cover the pot with a lid.
Attention! Before full cooking rice does not need to be mixed!
With the lid closed, the rice will cook from 30 minutes to an hour. Depends on the rice and the amount of water.
After 30 minutes, you can look under the lid and check the readiness of the rice. The rice should be soft and the water should be completely absorbed into the rice.
If this is not the case, we collect rice from the edges to the center in a pea. We do this carefully so as not to catch the meat.
Close the lid again and simmer over low heat until cooked. You can check readiness every 5-10 minutes. When you gain experience and get used to the cauldron, you will open it twice, the first to collect rice in a pot, and the second to get ready-made pilaf.
When the pilaf is completely ready, I stir it so that the rice mixes evenly with the rest of the products. I think it tastes better this way.
Now keep the pilaf under the lid for another five minutes, just to prepare the tomato salad. This salad is very good with pork pilaf.
We put the cauldron in the middle of the table. Everyone puts as much pilaf on himself as he wants and adds a little salad.
Bon appetit everyone!
I often cook at home pilaf with meat and without meat, and I think I know a simple recipe, how to cook pilaf at home and quite tasty. I usually cook pork pilaf, although it can be prepared from lamb, beef, chicken. Pilaf with meat This is a traditional dish of Central Asian cuisine. There are many options for preparing delicious pilaf, and it is traditionally cooked in a large cauldron over a fire. Depending on the purpose, pilaf can be simple, festive, wedding, summer, winter, and the composition of the products may change. I will cook simple pilaf with pork, carrots, onions and rice in a frying pan on the stove. Pork cooks quickly, and the pilaf is tasty and juicy.
I have already shown the recipe. In this article, I will tell how to cook delicious food at homesecond course with meat, namely, pork pilaf. And step-by-step recipes for cooking others delicious first and second courses, and with meat, and without meat, you can look in the sections "Headings" and "".
Delicious pork pilaf, recipe
Delicious pilaf with pork is delicious and hearty meal meat and rice. Its preparation does not require much time and the recipe is simple.
To cook pilaf at home, I need the following products:
Pork meat - 300 grams;
Steamed rice - 1 cup;
Carrots - 1 piece;
Onion - 3 pieces (medium size);
Sunflower oil - 150 grams;
Seasoning for pilaf;
Ground black pepper;
How to cook pork pilaf, step by step recipe with photo
To make simple and delicious pilaf from pork, you need to peel the carrots and onions, cut the meat, onions, carrots and fry everything. Add rice to the fried zirvak, pour water and simmer everything.
And now step by step recipe cooking simple pilaf with pork with photo.
First I peel the onions and carrots. I always take steamed rice for pilaf, as it practically does not stick together. Before cooking pilaf, I wash it well with salt. And then I rinse cold water. After washing the rice, the water should remain clear, without mealy.
Let's get to the meat:
I have boneless pork, I cut it into small cubes.
I put a deep frying pan on the stove and heat it well. When the pan is hot, pour 150 grams of sunflower oil into it. I calcine the oil over low heat for about 5 minutes. Put the chopped pieces of pork into the hot oil.
I fry the pieces of pork over low heat for 5-7 minutes, stirring it occasionally.
While the meat is fried, I rub the carrots on a coarse grater and cut the onion into cubes. I add carrots and onions to the already fried meat.
I pour salt, black ground pepper, seasoning for pilaf and mix everything.
I fry the meat with carrots and onions for another 10 minutes, also stirring constantly so that everything is fried more evenly and does not burn. I distribute the fried meat with carrots, onions and spices, which is called zirvak, in an even dense layer throughout the pan.
On a zirvak (fried meat with carrots, onions and spices) laid in an even layer, I spread the washed rice.
I evenly level the rice on the surface of the zirvak and compact it slightly.
Good afternoon, dear readers and guests of the blog! The internet is full of recipes for this dish. And everyone cooks it in their own way. I foresee how connoisseurs will now attack me that pork pilaf is not real, and the traditional one is cooked only with lamb. However, although my pilaf is not Uzbek, but Siberian, it is amazingly tasty, crumbly and fragrant.
We find thousands of variants of this dish at the master classes of different chefs. And many of them are already well-deservedly popular on our tables. The fastest and easiest of them is pilaf in a pan made of a small amount products. And for the holidays or for a large family, we are already cooking in a large cauldron, on a fire.
And in the slow cooker such a noble pilaf is steamed that my whole family loves it more than any other. Pork meat is tender and cooks quickly. All its taste and aroma will be absorbed into the rice. You can cook both on fire in a cauldron, and at home on the stove. I hope readers enjoy my step-by-step recipes for simple Uzbek pilaf. Choose which one you like best and cook with pleasure!
Today's article:
How to cook delicious and crumbly pork pilaf
- The basis of this dish is zirvak. Frying meat and vegetables in hot fat. You can take the pulp and ribs of young pork. If with layers of fat, then it is also good for pilaf. Carrots never rub on a simple grater. It's better in Korean. And it’s best to cut into strips by hand. First, fillet pieces are fried in fat, then onions are added. Saute the onion until translucent and add the carrots. Although many argue about the sequence of actions.
- Friability depends largely on the quality of the rice. To be sure not to make a mistake, ask the store for special varieties of rice for pilaf. I love pilaf with devzira rice. But even steamed rice crumbles very well in pilaf. One of essential conditions- never (!) stir the rice while it is cooking!
- Take only metal dishes. Ideally cast iron. But aluminum with a thick bottom is also good. A new cauldron or frying pan is better to pre-heat strongly with salt. Then wash warm water without detergents.
- A few words about the fat on which we will fry. If the pork is with lard, then cut off this lard and finely chop into cubes. Melt fat out of it and fry on this fat. Or take a simple sunflower oil. Only butter is not suitable.
- Pick your spices carefully. Consider the preferences of your family, but do not be too zealous. Otherwise, their smell will block the taste of the zirvak itself. Mandatory spices are garlic, zira, barberry, black pepper. You can buy ready-made seasoning for pilaf in bags.
Pork pilaf in a cauldron on a fire
My husband is a big fan of spice. Therefore, in the photo below you see I have two hot peppers. You can skip them if you don't like spicy.
Today my husband manages pilaf, so the onion is fried first, and then we add the meat. When I cook myself, I do the opposite. This is not the end of our debate.
I saw how they cook in Tashkent. First, they heat up the oil, put a large onion, chopped, fry it almost black, then throw it away. Then meat and spices are added. And then, after a short frying, julienned carrots and a new chopped onion.
We go into the yard, there the cauldron on the stove is already heating up. We bring all the products with us at once, so that everything is at hand.
Let's get started.
I already have everything cut. Meat into medium cubes, onions into half rings, and carrots into short straws. The rice is washed several times and soaked an hour earlier. The cauldron on the stove was hot. We poured about a glass of oil and wait for the smoke to go.
Any vegetable oil is suitable: sunflower, olive, sesame, cottonseed or corn.
Throw in the onion and fry, stirring with a slotted spoon. When the onion is put first and fried until golden, the pilaf will be darker in color. If you immediately throw meat into the cauldron, then the pilaf will be lighter. We spread all the meat to the fried onions and do not forget to constantly mix.
I do not note the time, but I look for the meat to be fried well and the liquid to evaporate. While the zirvak is being fried, we need the fire to be strong.
It is advisable to have a meal with two people. Because on a big fire a cauldron cannot be left unattended even for a minute.
Carrot straws were poured over the browned meat.
And continuing to turn from the bottom up, fry the carrots. It gives the pilaf such a delicious, golden color. After seven minutes, you can already salt and pepper. We poured all the seasonings, two heads of garlic and two pods hot pepper throw it entirely.
It's time to add hot water. So much so that it is 1 cm above the contents of the cauldron. It took me about one liter. The fire was reduced and let it be extinguished.
After 5 minutes, the broth should be reddish and clear.
We spread the rice evenly over the entire surface of the zirvak. Pork pilaf is cooked quickly, the meat is almost ready. And the rice was soaked for an hour before cooking.
We also add water to cover the rice by 1 cm. Pour substituting a slotted spoon or along the walls, carefully. We watch the pilaf until the liquid that is higher than the rice has evaporated.
From now on, no stirring until the dish is completely ready!
Now you just need to close the lid. The fire is already quite minimal.
After fifteen minutes, the treat can be stirred and laid out on a dish. Serve with pickled or fresh vegetables. Sprinkle pilaf with greens or eat greens separately, decide for yourself. My husband and I also have different opinions on this issue. He's munching parsley and cilantro right out of the bunch, and I want to chop it up and sprinkle it on top.
Video recipe for cooking pilaf at home on the stove
On the Cooking Delicious channel, Valentina shows and tells in detail how to cook homemade pilaf on the gas stove. You can take a frying pan or an aluminum pan with a thick bottom, a roaster or a cauldron for this dish.
Very easy step by step recipe. Just take it and do it! And what a wonderful result you can see very well. The appearance of pilaf is crumbly and appetizing.
Pork pilaf in a slow cooker
If you have an assistant from Redmond, or Polaris, or any other company, then you are very lucky. When you need to cook quickly and tasty, she always helps out. And now the easiest and delicious recipe pilaf without problems
A special variety of basmati cereals, ideal for a slow cooker. It costs more than usual. In our supermarkets, 110 rubles per pack of 700g. But this is just a note about prices. I cooked pilaf in a slow cooker and from my favorite “devzira”. I can't say anything bad either.
The main thing is that the rice is special for pilaf.
I took the meat pork neck. She's pretty fat, that's all. Follow my advice and everything will turn out just as wonderful.
How to cook:
I wash the cereal several times with water. Let it swell while we work on zirvak. I cut meat larger, smaller onions, and carrots into straws. I pour oil into the multicooker bowl and wait until it warms up. Pour the onion into the hot oil and lightly fry on the “frying” mode.
Do not close the lid while vegetables and meat are fried!
Zirvak is prepared wonderfully right in the slow cooker. Nothing needs to be fried separately in a pan, as some chefs advise. I spread the pieces of meat in the browned onion and mix.
When the pork is browned, you can add carrots. I mix and fry the zirvak for another 10-15 minutes. Everyone has different multicookers, so be guided by the regime.
When the carrot is fried enough, I add enough boiling water so that it is 1.5 cm higher than the meat. At the same stage, I add salt, pepper and all the spices. I stick a head of garlic between the pieces of meat.
All this stuff will be stewed for about 10 minutes at a temperature of 120 degrees. After that, I fall asleep already swollen rice and level it.
Pour water carefully, substituting a spoon so as not to wash away all the cereal.
I add enough boiling water so that the rice is covered by 1 cm.
Now I close the lid. And I turn it on for 22 minutes. at a temperature of 100 deg. When it turns off, I let the pilaf brew for another half an hour.
A notable pilaf turned out - rice to rice! Serve immediately while hot. As you can see, cooking it is not as difficult as in a cauldron, and the taste and aroma are not inferior at all.
You probably already guessed that you can talk endlessly about the methods and nuances of making pilaf. But I say goodbye to you until next delicious meetings. Thank you all, today I cooked pilaf with me!
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Carrots for pilaf must be cut into sufficiently large strips, more precisely, cubes. Although, you can rub it on coarse grater, but then as a result, the carrot becomes too steamed, soft and the pilaf turns out to be more viscous, similar to rice porridge.
Onion cut into large half rings. 
It is better to take pork for cooking pilaf with fat, it is necessary to cut the meat into medium pieces. 
Now that all the products are prepared, you can proceed to the main preparation of pilaf. It is better to cook it in a thick-walled saucepan or a cauldron (in my case, it is a cauldron).
Some, initially, pour vegetable oil into the cauldron, and lower the meat into it. But, I do it a little differently. I put the meat in a cauldron, put it on a strong fire and fry the meat, melting the existing fat from it, and only then pour in the vegetable oil. The meat should be fried until golden brown. 
To the fried meat lay out half rings of chopped onion. We continue to fry for 3 minutes. 
Next, add chopped carrots, and fry again for 5 minutes. 
The time has come for all the spices, add them to the cauldron, salt and mix. 
Now in the very center we install a whole head of garlic, peeled from all layers of the husk, except for the last one. Put a few peeled garlic cloves around the edges and put a bay leaf. 
Pour hot water into the cauldron - 600 ml (I measured all proportions), and simmer over low heat (with a slight seething of the contents) for 20 minutes. We need to cook a real zirvak for pilaf. 
After 20 minutes, we remove a whole head of garlic from the cauldron and spread the steamed rice, which must first be washed well in several waters. Put the garlic back in the middle of the rice. 
Pour a little more into the cauldron hot water, so that it covers the contents by 3 cm. Pour water carefully so that a funnel does not form and the lower layers of pilaf (meat, vegetables) do not float to the surface. To do this, we hold a slotted spoon over the cauldron and pour water on it so that dispersion occurs.
We make the fire stronger so that the water begins to boil slightly. Then the oil and fat from the bottom, under the influence of the seething water, will rush up and envelop all the grains. When there is practically no liquid left on the surface, cover the dishes with a lid and send them to simmer over low heat for about 40 minutes. 
Rice along the edges cooks much faster than in the middle, so after about 30 minutes, carefully collect the rice from the edges to the middle, forming a hill. In the formed hill, we make a recess, to the very bottom, hot air will come out through it and all the uncooked rice will be cooked. There are still 10 minutes left and the pilaf will be ready. In fact, look at the readiness of rice, it may take a little more time. 
That's all, delicious pilaf of steamed rice with pork meat ready. Putting it in one big dish, sprinkle with chopped herbs, add fresh vegetables and serve to the table. Enjoy your meal!
