Recipe for pork pilaf. Pilaf with pork

Pilaf with pork is a dish that does not require any special material costs, very tasty and satisfying. To do this, you will need naturally pork, some vegetables and spices. with pork - the process is not complicated. You just need to know the recipe and follow a simple cooking technology. So how about pork right? There is more than one recipe that can turn rice and pork into

with pork

For cooking we need the following ingredients: 1.2 kg of pork, 1 kg of rice, 2 tomatoes, 1 kg of carrots, 1 kg of onions, 2 heads of garlic, 300 g of sunflower oil, 100 g of tomato paste, seasoning (which includes barberry), black pepper, salt.

We cut the meat into cubes of 3-4 cm. We heat sunflower oil in a cauldron and throw pork into it. Fry and stir occasionally. Cut onions, carrots and simmer in a cauldron with pork for 15 minutes. Cut the tomatoes into cubes, put in a cauldron and simmer for another 5 minutes. Pour boiling water into the cauldron so that it covers the contents by about 1 cm. Add to the cauldron tomato paste, black pepper and salt. Stew for another 15 minutes. We fall asleep spices, and put the garlic. After 5 minutes, lay the rice, pre-washed. In this case, the rice should be on top. In the center of the cauldron we make a hill of rice with a recess. Place a head of garlic in the hole. Add boiling water so that the base of the slide is filled with water. After that, simmer for about 40 minutes, until fully cooked.

Pork pilaf recipe

Ingredients: 2 onions, carrots, 700 g pork, 3-4 garlic cloves, 2 stacks. with a slide of rice, 4 stack. water, 18 black peppercorns, a teaspoon of salt.

Cooking method:

Cut the meat into small oblong pieces and fry in vegetable oil in a cauldron. Cut the onion into half rings, add to the meat. Three carrots on a grater and also put in a cauldron. Fry a little, add water. Cut the garlic into slices and put in a cauldron. Salt and pepper. When the carrots and onions are cooked, pour rice into the cauldron, which 30 minutes before must be soaked in warm water. Stir, close the lid and simmer until the rice is cooked. After 20 minutes, the dish is ready.

Recipe for pilaf with pork and barberry

Ingredients: 300 g pork, a glass of rice, carrots, onions, 2 garlic cloves, 8 black peppercorns, salt, 2 bay leaves, ½ tsp. tablespoons turmeric, ½ tsp. spoons of barberry berries, a pinch of coriander, 100 ml. vegetable oil.

Cooking method:

Wash rice in cold water and fill it with water about 1 cm above the layer of rice and set aside for 30 minutes to get wet. Grate carrots on a coarse grater. Cut the onion into cubes. Then cut the meat into small cubes across the grain. Heat up in a deep frying pan vegetable oil. Fry the meat and add onions and carrots to it. After frying, add rice to the pan and fry for a few minutes. Pour in two glasses of water. Pepper, salt, and then stir and bring to a boil. Pour seasonings and put garlic on top. Cover the pan with a lid and then cook over low heat for about 30-40 minutes.

Recipe for pilaf with pork and pomegranate

Ingredients: kg. rice, kg. onions, kg. carrots, kg of pork, 250 g of vegetable oil, 6 cloves of garlic, black pepper, pomegranate.

Cooking method:

Rinse the rice in warm water and leave for an hour hot water in order for it to melt. We heat vegetable oil in a cauldron. Cut the onion into cubes and add to the pot as well. Fry until golden brown. Cut the meat into oblong pieces and put in a cauldron. Throw the carrot grated on a coarse grater into the cauldron. Stir and simmer for 20-30 minutes. We pepper and salt. Put the rice on top of the meat. Fill with boiling water, about 1 cm. and simmer until the water boils away. Add pomegranate and stir. We make holes with a knife and insert garlic cloves into the holes formed. Cover with a lid and bring to readiness.

Step-by-step recipes for crumbly pork pilaf in a cauldron and a slow cooker, with raisins, vegetables, mushrooms

2018-03-02 Marina Vykhodtseva

Grade
prescription

3232

Time
(min)

servings
(people)

In 100 grams ready meal

6 gr.

8 gr.

carbohydrates

14 gr.

158 kcal.

Option 1: Classic crumbly pork pilaf

There are an incredible amount of recipes for crumbly pilaf with pork (and other meats). But most often in classic version add only onions with carrots, rice and spices. So that the dish does not turn into viscous porridge, great importance is given to the addition of liquid. You can find many different recommendations, but the simplest and most the right way- measure. Recipe for a cauldron.

Ingredients

400 g of rice;
800 g pork;
800 ml of water;
200 g of onion;
300 g carrots;
1 head of garlic;
1 tsp seasonings for pilaf;
40 ml vegetable oil.

Step-by-step recipe for classic crumbly pilaf

We heat up the oil for pilaf. You can replace it with melted fat. Cut onion, add. We clean the carrots, chop them into strips and also send them, fry them together.

Wash the pork, cut. We make cubes or sticks of 20 grams. We lay it with vegetables, also fry a little, do it over high heat, after which we sprinkle the meat with vegetables with a special seasoning for pilaf. If it is not there, then we throw a little zira, turmeric, crush a few coriander seeds, season with black pepper. We warm everything with spices for a minute and add 300 ml of water, use only boiling water, be sure to measure. It's time to reduce the fire, then simmer the zirvak for about half an hour. The taste of pilaf will depend on it.

It's time for rice. We wash cold water until transparent, but do not soak. Otherwise, it will be difficult to guess with the liquid, since the grains will nourish it. Immediately peel the head of garlic from the top husk, it is not necessary to disassemble it into cloves.

Pour rice into zirvak, salt the remaining boiling water, pour it in, stick a head of garlic into the central part of the cauldron. Cover, after boiling, reduce the heat to a minimum.

We cook for half an hour, then turn it off, leave the dish for another half an hour, let it stand on the stove. It is impossible to open the cauldron all this time.

Do not neglect the thorough washing of rice. If this is not done, the pilaf will never turn out crumbly, the grains will stick together.

Option 2: A quick recipe for crumbly pork pilaf

This dish will be cooked in a slow cooker, so it won’t take much time, you just need to fry the food a little, then the kitchen assistant will do everything herself. Water for such pilaf will need less than the norm, since it will practically not evaporate.

Ingredients

2 tbsp. rice
500 g pork;
2 carrots;
1-2 bulbs;
50 ml of oil;
3.5 st. water;
barberry, zira and other seasonings;
3 cloves of garlic.

How to cook fast

We turn on a program that is convenient for frying, this is often done in baking, but frying can also be used. Pour out the oil, add the diced meat. Cooking until light brown.

We cut the vegetables, add the onion first, and after another two minutes, the carrot. We're getting ready a little more. While we wash the rice, boil water, prepare spices.

We fall asleep seasonings, you can take ready mix or add spices to your liking, mix thoroughly, level and lay rice on top. It also needs to be leveled, sticking garlic cloves.

It is necessary to pour everything with boiling water, be sure to salt the water. We don’t touch anything else, close the multicooker, set the “Pilaf” program and cook until the signal. Then let it heat up a little more. Stir the finished dish thoroughly, raise the vegetables and pieces of pork from the bottom.

Not all multicookers have a pilaf mode, in some models this is a rice, porridge program, it is advisable to read the instructions before using the device.

Option 3: Crumbly Pork Pilaf with Raisins

Adding dried fruits to pilaf is the norm in the east. Rice and meat go well with them, the dish gets an unusual aroma and taste, you need to try it at least once. We take raisins light pitted, no pre-training other than rinsing is not necessary.

Ingredients

100 g raisins;
400 g of rice;
700 g pork (pulp);
5 tablespoons of oil or fat;
3 carrots;
2 onions;
0.5 tsp zira;
0.3 tsp turmeric;
2 laurels;
1 head of garlic;
800 ml of boiling water.

How to cook

Cut carrots into fairly large strips. We chop the onion smaller and thinner, fry the vegetables in oil, but not until golden brown.

Wash the pork. We cut the meat into cubes, add it to the vegetables, let it fry, we do all this over high heat. Add spices and a glass of boiling water, cover, simmer for half an hour.

While doing rice and raisins. We just wash them. There are 600 ml of boiling water left, you need to salt them. Free the garlic from the outer dirty husk. If the teeth are scattered or just not whole head, then it’s okay, you can stick separate slices, you don’t need to clean it.

We send rice to zirvak, stick garlic, level the layer and sprinkle with raisins on top. Gently pour boiling water, throw laurels, but do not deepen. Let it boil, cover, lower the heat and simmer for about half an hour.

Let the pilaf brew after cooking. Open, remove the laurel, mix the ingredients thoroughly and break with a spatula.

In exactly the same way, you can cook pilaf with dried apricots, it also goes well with raisins, you can mix it. Sometimes injected walnuts which give a very interesting taste.

Option 4: Fluffy pork pilaf (with ribs)

With ribs, pilaf is prepared in a slightly different way, since the pieces are with bones, a lot of fat is concentrated on them, which needs to be melted. We take mixed spices for such pilaf, seasoning from a bag is suitable. Option without zirvak.

Ingredients

500 g of ribs;
4 cups of boiling water;
2 carrots (large);
2 cups of rice;
3 tablespoons of oil;
2 onions;
spices, garlic.

Step by step recipe

Pour the oil into the cauldron, cover the entire surface with shaking movements. If this is not done, the ribs may stick when added. Let's warm up.

We cut the ribs into bones, put them in a cauldron and cook on the strongest fire until golden brown. Then carefully remove, leaving the fat.

While the ribs were cooking, it was necessary to prepare the vegetables, cut them. We throw the carrots and onions into the hot fat, continue to cook over high heat. At the same time, we wash two full glasses of rice.

We return the ribs to the vegetables, season with spices, salt, stir and fall asleep with rice. Immediately pour boiling water, put the garlic (stick), cover.

As soon as we hear that the liquid in the cauldron boils, we reduce the fire to the very minimum. The lid can no longer be opened. We simmer pilaf for 25-30 minutes and let it brew for exactly the same amount of time.

Adding water to pilaf is one of the most crucial moments. You don’t just need to pour boiling water, you can’t allow a hole to appear in the rice layer. We substitute a slotted spoon or spoon, direct the jet at it, just do everything carefully.

Option 5: Fluffy Pork Pilaf with Mushrooms

Fragrant, but easy to prepare recipe for crumbly pork pilaf with mushrooms. We take ordinary champignons, you don’t need to cook or fry anything separately, which additionally saves time and simplifies everything.

Ingredients

250 g of champignons;
300 g pork;
100 g of onion;
200 g carrots;
400 g of rice;
50 ml of oil (can be lard, other fat);
spices, garlic.

How to cook

We heat the vegetable oil, throw chopped onion into it, after two minutes we throw carrot straws, and then pork. We cook a little over high heat.

We cut the champignons, but not finely, it can be quartered, if the caps are small or divided into 6-8 parts. Add to pork, stir, immediately add spices, salt a little, pour 0.5 cups of water and cover. Tomim zirvak 20-30 minutes.

We cook the rice, wash it thoroughly, rinse the head of garlic, removing the top husk. We measure out 600 ml of boiling water, do not forget to salt.

Open, stir vegetables with mushrooms and pork, pour rice, stick garlic in the center if the cooking is whole. Enter the rest of the water. There is no need to add more liquid, since the mushrooms are wet, there are a lot of vegetables. We cover, simmer pilaf for 30 minutes, let it brew, you can wrap the cauldron with a blanket for a couple of hours, it will turn out tastier.

Often the meat is fried first, stewed under the lid, then vegetables are added to it. This can be done if the pork is not very young or you want to use large pieces, or there is no time to simmer zirvak for half an hour or more.

The homeland of such a dish as pilaf is Asia. And as we all perfectly understand, pork is not treated as favorably in those parts as it is in our country. Of course I don't mind original preparation Asian pilaf, because I adore it, but what should we do if we like pork, while we adore pork pilaf. There is only one way out - to come up with a recipe for cooking pilaf with pork. In principle, we don’t need to invent anything anymore, it’s been done for us a long time ago experienced chefs, and it only remains for us to add some ingredients that, in our opinion, are simply necessary there.

Today we will learn how to cook pork pilaf. And once again I want to remind you, my dears, that you should not be afraid to experiment on your own. Follow the recipes below and add your preferred ingredients to the cooking process. Naturally, pilaf without rice and meat is not pilaf, so these two ingredients should not be excluded, except to replace their appearance.

Pork pilaf

Ingredients:

Rice - 1 cup
pork - 300 gr.
onion - 2 pcs.
carrot - 2 pcs.
garlic - 3 teeth
salt, ground black pepper
paprika
sun-dried tomato
turmeric
zira.

Cooking method:

First, we will prepare the seasoning for pilaf. We need dried zira, barberry, paprika, turmeric and dried tomato. Mix it all up and put it in a jar.
We twist the lid, because we will need it more than once. Thus, we will always have seasoning at hand. And we will start preparing pilaf. We take rice and thoroughly wash it in several waters. Pour the washed rice with cold water and set aside.
Rinse the pork and cut into identical cubes, the size of a pilaf.
Pour vegetable oil into a cauldron and send it to the stove. Remember, the fatter your pork, the less oil you will need.
We heat the oil in the treasury and send pieces of meat to it. Stir gently and leave to fry over medium heat. At this time, we will peel the onion and chop it finely. Do not forget that meat is fried on the stove - stir so that it does not burn! Peel the carrot and cut into strips. Is the meat ready? Then we will send vegetables to him and continue to fry until the onion is reddened.
Mix and send them 1 teaspoon of prepared seasoning for pilaf. Mix everything gently and fill with water on the finger above the level of the meat. Add salt and cover the cauldron with a lid, reduce the fire. Let yourself get ready. Pork will be ready in 15-20 minutes. Now it's time for the rice.
We throw it in a colander and send it to our meat. Gently level the surface of the rice and add water - now it should cover the rice 2 fingers higher. We again covered the cauldron with a lid and cook for about 40 minutes.
After 25 minutes, you need to open the lid and collect rice from the edges of the cauldron, moving them to the center with a mound.
After 40 minutes, all the water in the cauldron should have evaporated. If it still remains, then you need to pierce the rice with a knife in several places to the very bottom of the cauldron - this way it will evaporate faster. But, in no case do not stir the rice! Everything, the pilaf is already cooked, now you can mix it up and put it on a serving dish.
Decorate it with chopped greens and ... eat in good health !!!

Pork pilaf

Ingredients:

Pork neck - 300 gr.
rice - 250 gr.
onion - 1 pc.
carrot - 1 pc.
garlic - 2-3 teeth
red mi black ground pepper
ground coriander - 1 tsp
dried basil - pinch
salt and vegetable oil.

Cooking method:

Finely chop the garlic cloves. Peel the onion and carrot and cut into cubes. Cut the neck meat into cubes the size of a regular pilaf.
First, we heat the dishes themselves on camphor, in which we will cook our dish, and then pour vegetable oil into it.
Put the cubes of meat in it and fry over high heat for about 10 minutes. Now we need to add onions to the fried meat, and after 3 minutes, carrots, coriander, garlic, red and black peppers.
Mix everything and continue cooking for another 5 minutes.
Now you can send washed rice, pour everything with water, bring to a boil and close the lid. We continue to simmer our dish on low heat for about 25-30 minutes.
After 20 minutes, send a bay leaf to the rice and close the lid again.
As soon as all the water has evaporated, we test the rice with a fork for readiness. In the event that it seems still damp to you, add a little more water, close the lid and continue to simmer. In no case do not mix - you can get porridge!.
Mix the finished dish, put it on a plate, decorate with herbs.

Pork pilaf

Ingredients:

Rice - 1 cup
pork - 300 gr.
onion - 1 pc.
carrots - 2 pieces
garlic - 5 cloves
bell pepper - 1 pc.
vegetable oil - 2-3 tbsp.
tomatoes (preferably dried) 5-6 slices.
spices for pilaf
salt, pepper and bay leaf.

Cooking method:

We will cook this dish in the oven. So, preheat the oven to 180 degrees.
While it is warming up, we take on the ingredients.
Cut the washed meat into cubes. Cut the peeled carrot into slices, and coarsely chop the garlic and onion. Now pour oil into a hot frying pan and fry pieces of meat in it.
After 15 minutes, add the chopped onion and when it is reddened, add the carrots and garlic. Gently mix everything and send slices of tomatoes to them.
Fry everything for another 5 minutes. Lubricate the bottom of the cauldron, in which our pilaf will be cooked, with butter, put the prepared meat with vegetables into it, cover with rice, add spices and pour boiling water over it.
Place in oven and cook for 20 minutes. Do not cover the pot with a lid. When the cooking time is over, select a cauldron with pilaf from the oven, add butter and mix well. Send the pilaf to the oven for another 20 minutes.
Our pork pilaf is already cooked, and I wish you all a good appetite!!!

Pork pilaf

Ingredients:

Pork - 500 gr.
rice - 500 gr.
Onion - 1 pc.
carrot - 1 pc.
garlic - 5-6 tooth
seasoning for pilaf - 3 tsp
salt and pepper
refined oil.

Cooking method:

The first thing we need to do is rinse the rice and soak it in cold water. While the rice is soaking, cut our piece of meat into 15 large pieces. We take a pan with thick walls and heat the oil in it.
We send pieces of meat to the oil, mix and fry them over high heat until golden brown. We add a little water, and reduce the fire to put out a little more. Cut the carrot into strips, and the onion into half rings.
When all the water has evaporated in the pan, we will send the onion to the meat first, and after 2 minutes the carrot.
Add salt and fry for 2 minutes. We send seasoning for pilaf. and on top we fall asleep rice, previously thrown into a colander. Reduce the heat, cover the pan with a lid and simmer the dish for about 20 minutes.
Once the time is up, you don't need to open the lid. You just need to turn off the camphor and cover the pan with a warm towel. Set the pilaf aside, let it infuse for another 10-15 minutes. Now you can serve your masterpiece on a plate,
Stir the pilaf, and put rice on a plate first, and pieces of meat on top of it. Serve him with the vegetable salad that you like best, and vo-a-la - you have completed the task completely.

Pork pilaf

Ingredients:

lean pork about 700 gr
2 cups rice
250 - 300 gr carrots
2 - 3 large onions
about 100 ml vegetable oil
3 heads of garlic
aromatic spices (zira, turmeric, barberry)
salt, pepper to taste

Cooking method:

First of all, we wash the rice, draining the liquid 5-6 times, then fill it with cold water and set aside until its time comes. We cut the pork into medium pieces and fry in a deep frying pan (it is better if it resembles a cauldron) in vegetable oil, over good heat, until golden brown on all sides, stirring occasionally.
Then add carrots chopped into thin strips to the meat (I used Korean grater) and thinly sliced onion. Fry everything together until the vegetables are golden, while stirring, usually it takes from 15 to 20 minutes.
Add salt, pepper and seasonings to the meat, mix well. Drain excess water from rice
spread in an even layer over the pork. We cut off the bottom of the garlic and remove only the top husk and, together with the skin, with whole heads, gently sink it halfway into the rice groats.
Pour the future pilaf with hot boiling water so that it covers it by 2 centimeters.
We cover with a lid and cook the dish over low heat, the cooking time largely depends on the dishes in which the pork pilaf is cooked (usually 30-35 minutes is enough for me). The liquid should almost evaporate and the rice should become crumbly. Gently remove the garlic and stir the pilaf until smooth, serve hot. Bon appetit.

Pork pilaf recipe

If you want to cook crumbly spicy pilaf, then take note of this recipe. The finished dish has a yellowish tint, not from a large number vegetable oil, and from the spice - turmeric.

Ingredients:

550 gr. pork tenderloin;
400 gr. steamed long-grain rice;
3 medium onions;
2 medium sized carrots;
6 cloves of garlic;
65 ml sunflower oil;
ground turmeric;
seasoning "Utskho-suneli";
bay leaf;
salt.

First cut the pork into small pieces. We clean the onion, cut it into half rings. Do not worry that the rings are not too thin, in the process heat treatment The onion will become soft and almost translucent. Cut the carrot into thin strips. It is necessary to pour about 1 cm of vegetable oil into a cast-iron cauldron, and then put on a strong fire.
Place meat pieces in hot sunflower oil, mix well. Pork must be fried at maximum flame. Appearance golden brown on the surface of the meat will indicate that it is necessary to add onion half rings to it. After the onion becomes soft, add the prepared carrots to the cauldron.
We get zirvak, it must be stirred from time to time. After browning the carrots, you need to set the minimum fire, gently level the zirvak with a tablespoon. Evenly distribute the rice, lay out the garlic cloves. Then pour rice with water, the liquid should cover it by about 2 cm. Add a bay leaf to the cauldron, 2-3 gr. seasonings "Utskho-suneli" and the same amount of ground turmeric, salt to taste. Then we increase the strength of the flame.
We are waiting for the water to evaporate from the surface of the cereal, and peculiar “volcanoes” form. Reduce the heat to low again and cover the pot with a lid. After 20 minutes, remove the dishes with pilaf from the fire, remove the lid. Stir the pilaf with a wooden spoon and let it brew for 10 minutes. You can taste the dish and add more salt if necessary. Now delicious dish ready, you can treat them to your family. Bon appetit!

Recipe for Uzbek pilaf with pork

Many housewives would like to learn how to cook Uzbek pilaf you have such an opportunity. This simple recipe will help create a dish Uzbek cuisine quickly and without much hassle.

Ingredients:

900 gr. pork;
900 gr. long grain rice;
450 gr. carrots;
400 gr. Luke;
a head of garlic;
200 ml sunflower oil;
5 gr. seasonings for pilaf;
salt and ground pepper.

Cooking Uzbek pilaf with pork:

Pork must be cut into medium cubes and fried with onions, which were previously cut into quarter rings. If you have a cauldron, then it is worth cooking in it. Oil during the cooking process should not be spared, since the final taste of the dish depends on it. After browning the meat, add carrots, chopped with a grater, to the meat.
It is necessary to fry everything until the carrots acquire a light golden hue. Now you can add the necessary spices. Then we pour well-washed rice into the cauldron, fill everything with water, it should cover the rice.
Next, put the garlic in the cauldron. We increase the fire to the maximum and wait for the liquid to boil in the cauldron. When the rice absorbs some of the water, cover the container with a lid.
We make a minimum fire and cook pilaf with pork in a cauldron for 20 minutes. After this time, we listen to the sounds that are heard from the cauldron, while we do not open the lid.
If the hissing of water is inaudible, then it is necessary to remove the dishes from the stove and let the pilaf stand for another 15 minutes. If you hear that the water hisses, then it is worth continuing to cook the dish. We proceed to the tasting of pilaf, its aroma is simply incredible.

Pilaf with pork in a slow cooker

Cooking pilaf in a slow cooker is a pleasure. One has only to prepare the appropriate products, and the home assistant will do the rest. Use this recipe, you will definitely like the taste of the dish.

Ingredients:

500 gr. steamed rice and pork pulp;
2 medium carrots;
3 heads of onion;
3 cloves of garlic;
75 ml of sunflower oil;
bay leaf;
seasoning for pilaf;
salt;
3 gr. curry.

How to cook pilaf in a slow cooker with pork:

We cut the meat into cubes. Pour into the container of the multicooker required amount sunflower oil, add salt, as well as seasoning.
Fry the meat for 30 minutes, setting the "Frying" function. Stir occasionally while frying. Peel the onion, cut into cubes.
Chop the carrots using coarse grater. On top of the fried meat, first spread the onions, and then the carrots.
We wash the rice, put it in the multicooker container, add salt to taste, the necessary spices, bay leaf, and garlic cloves.
We fill everything with water and set the “Rice” or “Pilaf” function, cook pilaf in a slow cooker according to the recipe for 1 hour. After the end of the cooking mode, open the lid and mix the pilaf with a spatula. Read more:

Delicious pilaf with pork and beef ribs

The taste of the finished dish also depends on rice, it is better to use the Basmati variety for cooking pilaf, it does not boil soft and turns out crumbly. Add a little dry barberry to the pilaf, it will give the dish its bright aroma.

Ingredients:

520 gr. pork;
3 beef ribs;
500 gr. rice
500 gr. carrots;
2 medium onions;
a head of garlic;
a pod of hot pepper;
2 gr. zira;
barberry;
salt.

How to cook pork pilaf:

We put a cauldron on the fire and warm it up well. Pour 150-180 ml of sunflower oil on the bottom. You can also cook pilaf in a saucepan that has a thickened bottom, but it still tastes better in a cast-iron cookware. After the oil is hot, put beef ribs. Fry them on medium heat for 7 minutes.
We take out the ribs and place the onion, cut in the form of rings, into the cauldron. Fry it until golden. We cut the meat into medium pieces, send it to the cauldron. In the process of frying, mix thoroughly with onions. After browning the pork, add the carrots, cut into strips. Mix everything and fry for another 10 minutes.
Pour the zira, put the head of garlic. We put here a pod of hot pepper along with fried ribs. Pour in boiling water, the contents of the cauldron should be covered with liquid. Salt the zirvak and cook over medium heat for 40 minutes. Then we take out the ribs and put a little dried barberry.
We drain the water from the rice that was previously soaked and add it to the container with zirvak. Add boiling water, it should cover the rice. Cook pilaf on medium heat. When there is no water on the surface of the rice, cover the cauldron with a lid and cook the pilaf until it is ready. After cooking, let the dish brew for 20 minutes. Remove from pilaf spicy pepper and a head of garlic, mix it and lay out a hot dish on plates.

Useful tips from experienced chefs:

When cooking pilaf, always pour rice hot water from a teapot.
Pilaf will turn out even tastier if you mix types of oil to cook it.
For the preparation of pilaf, it is recommended to use the meat of a young animal.

Every culinary specialist who has somehow learned how to fry scrambled eggs knows that cooking pork pilaf is one of the most controversial moments in cooking in the post-Soviet space. Some call pilaf almost any porridge made from rice with meat. Others twist their noses and prove that cooking delicious pork pilaf is given to rare virtuosos. And in order to properly cook pork pilaf, you need to be almost a master chef. A lot of controversy is also going on about pilaf in a slow cooker.

I am of this opinion. How to cook delicious pork pilaf can be read in many cookbooks. For example, Stalik has a recipe. But I do not want to participate in any discussions about this. After all, every mistress in the kitchen is a sorceress. And adapt good recipe pilaf under home conditions is not so simple. And if we cook pork pilaf at home, then it will definitely differ from how it is cooked in the East. This, perhaps, is about the same as a Chinese woman will tell a Ukrainian woman how to cook borscht.

In addition, I personally ate several varieties of pilaf. The Crimean Tatars, in Bulgaria, in Turkey, have Azerbaijani plov. And they were all different, but each one was delicious in its own way.
However, I will share my recipe with you. delicious pilaf from pork. This option is very popular with my guests. I make pilaf not very greasy, as we tend to eat healthier. But I “customize” the taste of pilaf at the expense of right combination spices and loose rice.

Ingredients:

500g rice
500 gr pork
3 carrots
2 onions
1 tbsp sunflower oil
seasoning mix: zira, barberry, turmeric, paprika, black pepper
saffron (if any)
head of garlic

Cooking:

Bon appetit!

Real pilaf is best cooked in a cauldron, in which both rice and meat will acquire an amazing taste and cook evenly. If such dishes are not at hand, you will have to use a deep frying pan, in which the bottom and walls should be thick.

In addition to meat and rice, fried onions and carrots are added to pilaf. There should be a lot of such vegetables - they will give the dish the necessary sweetness, golden color and make it more beautiful. From spices, you can use garlic, black and red ground pepper, barberry, saffron, cumin.

Pork pilaf

Ingredients:

600 g pork
1.5 cups rice
3 glasses of water
2 heads onion
2 carrots
salt and black pepper to taste
5 garlic cloves
a pinch of saffron
1 st. a spoonful of melted fat
1/4 cup vegetable oil
1 st. barberry spoon
fresh herbs

How to cook pork pilaf:

Onions and carrots should be peeled, the first cut into half rings, and the second into large strips.
Melt the fat in a cauldron (or a deep thick-walled saucepan), add vegetable oil to it and warm it up a little. Put the vegetables in the pan and fry them over medium heat until golden brown. When they are ready, they should be transferred to a plate with a slotted spoon.
Put chopped into a cauldron large pieces pork. The meat must be fried almost until tender, stirring from time to time and making sure that it does not burn.
While the pork is browning, you need to do the rice. It should be folded into a bowl, pour cold water and leave for 15-20 minutes. After that, wash thoroughly, changing the water at least 6 times - thanks to this, it will turn out even more crumbly.
When the meat is almost ready, you need to salt and pepper it to taste, mix it. Then put the rice on top, distributing it in an even layer, and fried carrots and onions on it. After that, unpeeled garlic cloves should be stuck into the rice, making a small incision on them. Salt well, sprinkle with barberry and saffron. And only after that fill everything with water.
Pilaf should be brought to a boil, then reduce the flame, cover with a lid and cook until the water has completely evaporated. When the latter becomes small, rice in 3-4 places must be pierced with a fork. A cauldron with ready-made pilaf should be wrapped in a blanket, leaving for about 20-30 minutes for the dish to reach. Then mix the pilaf, arrange on plates and serve, sprinkled with herbs.

Secrets of the Oriental Mistress

Dried fruits can also be added to pork pilaf - they will make the dish bright, beautiful and even more delicious. During the preparation of pilaf, a glass of a mixture of dried apricots, raisins and prunes must be steamed with boiling water, then washed and cut. Spread the dried fruits over the meat before sprinkling it with rice.