31 Aug 2013
How to cook pilaf in a pan if there is no cauldron
Many people do not think of cooking pilaf in another dish, they know how to cook it in a cauldron or in a duck-house. But our women ladies can cook various dishes they put all their soul and imagination into them. Therefore, if you want to cook pilaf in a saucepan, it's easy! Moreover, every housewife has pots. Of course, preference should be given enamelware, since the pilaf will not burn in it. Stainless steel cookware is not useful here - it has very thin walls.
Ingredients
- meat;
- rice (preferably Krasnodar) - 2 cups;
- carrots (large) - 1 piece;
- onion (medium) - 1 piece;
- garlic - 3 cloves;
- seasoning;
- salt.
Cooking method
The first step is to soak the rice. hot water, after rinsing well. So it will swell faster and then quickly boil. While the rice swells, do the frying. For this we need: meat, carrots and onion.
Carrots can be cut into circles, but it will look more beautiful in pilaf if it is cut into strips. onion cut small cubes. Rinse the meat and cut into medium-sized pieces.
Pour oil into the pan, which should cover the entire bottom of the pan. Now fry the meat, add carrots and onions. Fry until education golden brown. We bring it to readiness. Now pour in the rice. Season with seasonings and salt to taste. To fill with water. It should cover the rice by 2 centimeters. You can add garlic, as well as prunes - the taste will be spicy.
Pilaf will be ready in 20 or 25 minutes. The fire must be small. The lid can be slightly opened, but the pilaf cannot be interfered with. It is necessary to observe when the water boils away, boiled away - it means that the pilaf is ready.
Pilaf is always served on a platter. It is stirred before serving. Eating is done with hands. But you can pour each guest into a personal plate from a large dish. Of course, today we do not eat with our hands, we are already accustomed to using cutlery.
Hot pilaf - delicious and nutritious dish. It doesn’t matter what to cook it in, there is no bad pilaf, even if it is cooked not in a cauldron, but in an ordinary saucepan.
cook it lovely dish and Bon Appetit!
note
It is better not to take round-grained rice for cooking pilaf, as ordinary rice porridge can turn out.
Helpful Hints
For cooking pilaf, the best choice considered to be long-grain rice. When preparing a dish, you can not worry that it will stick together or boil. It is always fluffy and beautiful.
For fast food- rice should always be soaked, but before that, do not forget to rinse it well.
Garlic can be put peeled or peeled. In the peel, it turns out delicious, tender and soft.
You do not have a cauldron at hand, but really want to cook pilaf?
You can easily do this in a saucepan.
In this case, the result will be the same as that of a dish cooked in a cast-iron cauldron.
Pilaf in a pan - the basic principles of cooking
The principle of cooking pilaf in a saucepan is not much different from the process of preparing this dish in a cauldron. The only difference is that the pan has thinner walls, which means that you need to stir the pilaf much more often so that the dish does not burn.
Pour into a saucepan vegetable oil and warm it up well. The meat is washed, cleaned of all excess and cut portioned pieces. Then they dry it with napkins and spread it in hot oil.
The peeled onion is chopped into thin quarter rings. Removed from carrots sharp knife peel, and the vegetable is chopped into strips or chopped on a grater for Korean salads.
For meat fried golden brown, add chopped vegetables and fry everything together, stirring constantly, until the carrots are soft. Seasoned with spices, pepper and salt.
Rice groats are thoroughly washed. If there is time, soak it for a couple of hours in boiled water. Rice is poured into a pan with fried meat with vegetables. Fill with filtered water. Stick a head of garlic in the center, removing the top peel from it.
Recipe 1. Pilaf in a pot with beef
Ingredients
kg of beef;
40 ml vegetable oil;
400 g rice groats;
a pinch of barberry;
carrot;
bulb;
six cloves of garlic;
seasonings.
Cooking method
1. beef tenderloin wash under the tap and dip with napkins. We cut off the films and veins. Meat cut into pieces of medium size. We send the pieces of beef to fry in a pan with heated oil.
2. We clean the onion and chop it with thin quarter rings. Add it to the meat as soon as it starts to juice and starts to fry. Pepper, salt and mix. We clean a couple of cloves of garlic and pass it through a garlic press directly into the meat with onions.
3. Wash the peeled carrots and cut them into short bars or three on a grater for Korean salads. Put the carrots in a pan, mix and fry for about five minutes.
4. Then we transfer the meat with vegetables to the pan. Wash the rice thoroughly and lay it on top of the meat. Pour the contents of the pot with drinking water so that its level is two fingers higher than the cereal.
5. As soon as the liquid is absorbed a little, put the head of garlic and barberry into the rice.
Recipe 2. Pilaf in a pan with chicken meat
Ingredients
700 g of chicken;
100 ml of vegetable oil;
500 g long grain rice;
ground black pepper;
large head of onion;
20 g of seasonings for pilaf;
garlic - a small head.
Cooking method
1. Wash the peeled carrots well and chop them into strips or bars. Peel the onion and chop a quarter into rings.
2. Wash the chicken, pat dry with napkins and cut into medium-sized pieces.
3. Pour into the pot vegetable oil and put it on maximum fire. Put the carrots in the oil and fry until golden brown. Add the onion and, stirring constantly, fry until it becomes transparent.
4. Now send the chicken to the pan and cook until the pieces of meat are browned. Season everything with seasonings, salt and pepper. Stir.
5. A couple of hours before cooking, rinse the rice thoroughly and soak it in drinking water. Then drain the water and put the rice in a bowl. Fill the contents with water and stick garlic cloves into the rice. Cover, turn down the heat and cook until the rice has absorbed all the water. Before serving pilaf to the table, stir it.
Recipe 3. Pilaf in a saucepan with tomato paste
Ingredients
one and a half glasses of filtered water;
a pinch of salt;
onion head;
2 g seasoning for meat;
carrot;
40 ml of refined sunflower oil;
round-grain rice - a glass;
250 g of beef pulp;
30 g of tomato paste.
Cooking method
1. Wash the beef and dry it in small pieces. Pour a little oil into the pan and fry the beef in it until golden brown.
2. Coarsely grate the peeled carrot. Chop the onion into half rings. Place the vegetables in a saucepan and fry, stirring constantly, until the carrots become softer.
3. Pour boiled water into a saucepan. Rinse the rice groats under the tap several times, and put it on the meat with vegetables. Salt, add seasoning and stir.
4. Cover the pan with a lid, reduce the fire to a minimum and cook the pilaf until the rice absorbs all the liquid. Stir the pilaf and serve it in a heap on a serving platter.
Recipe 4. Pilaf in a pot with minced meat
Ingredients
400 g minced lamb;
250 g of rice cereal;
garlic - head;
200 g carrots;
vegetable oil;
150 g of onion;
5 g spices for pilaf.
Cooking method
1. Wash the peeled onion and chop it randomly. Peel the carrots and cut into strips.
2. Pour vegetable oil into a saucepan and heat it until a light haze forms. Place vegetables in it and fry, salting, for about five minutes.
3. Season the minced meat with pepper and salt. Take a little minced meat and form small balls out of it. Transfer them to the vegetables, mix gently and simmer everything together for another five minutes.
4. Rinse the rice groats several times and put it on meatballs with vegetables. Season with spices for pilaf. Smooth the surface of the rice and put the unpeeled head of garlic in the center. Pour everything carefully with water so that it is one and a half centimeters above the level of rice. Bring to a boil and turn off the fire. Cook, covered, for 25 minutes.
5. Before serving, gently mix the pilaf and serve with vegetable salad or pickles.
Recipe 5. Pilaf in a pot with pork
Ingredients
100 ml of vegetable oil;
600 g of pork pulp;
2 pinches of black pepper;
500 g long grain rice;
salt - 5 g;
large carrot;
spices for pilaf - 20 g;
large head of onion;
7 cloves of garlic.
Cooking method
1. We clean and wash vegetables. We chop the onion into thin quarter rings. Carrot cut into short bars. Pork tenderloin wash and dry with paper towels. Mode meat in small pieces.
2. Pour the oil into the pan and heat it well. Put the meat in it and fry until golden brown. Then add prepared vegetables to it and, constantly stirring with a spatula, fry vegetables with meat on all sides until cooked.
3. Now add spices and mix. We wash the rice several times and put it on the fried vegetables with meat. We level the surface with a spatula and put the head of garlic in the grits. Pour the contents of the pot with drinking water, twist the fire to a minimum and cook, covered with a lid, until the rice absorbs all the liquid. We mix the finished pilaf and put it in a slide on a dish, removing the head of garlic.
Recipe 6. Pilaf in a pan with quince
Ingredients
one yava;
30 g of sugar;
10 g ground cumin;
60 g melted butter;
three heads of onions;
5 g turmeric;
250 g of basmati rice;
liter of filtered water;
a pinch of sea salt.
Cooking method
1. We wash rice groats in several waters. Fill it with warm, slightly salted water and leave for half an hour.
2. We clean the onion and cut it into feathers. Fry it in a frying pan with melted butter.
3. Drain the water from the rice, transfer it to a saucepan and fill it with clean water. We put it on to cook slow fire. Cooking for a quarter of an hour.
4. My quince, remove the peel from it, and chop the flesh with thin bars. Fry it in a separate frying pan in melted butter. Season the quince with ground cumin and sugar. Mix gently so that the quince pieces do not break. The juice that the fruit releases must evaporate. The quince slices will become soft, and the sugar will caramelize and fix the cumin on them.
5. Throw the boiled rice into a colander. Let the water drain. If necessary, rinse it under running hot water.
6. Put a part of the fried onion on the bottom of the pan. Then add a layer of rice. We put onion and a layer of quince on it. Thus, lay out all the products in layers until they run out. Pour oil from the pans and cover the pan with a lid. We send the pilaf to the oven, heated to 180 C, and cook for an hour, reducing the temperature by 15 C every 15 minutes. At 120 C, cook for half an hour. We take out the finished pilaf from the oven, mix and serve.
Recipe 7. Vegetarian pilaf in a saucepan
Ingredients
500 g long grain rice;
100 ml of vegetable oil;
carrot;
5 g saffron;
200 g dried fruit mix.
Cooking method
1. We wash dried fruits under the tap. We fill them with warm boiled water and leave for forty minutes. Then we drain the water, and dry the steamed dried fruits on a napkin. Cut dried apricots and prunes into wide strips. We chop the peeled carrots into strips.
2. Heat the oil in a saucepan and put the carrot in it. Fry for five minutes and add dried fruits. We continue to fry, constantly stirring, for the same amount of time.
3. Season everything with spices and spread the rice in an even layer, washing it thoroughly. Fill with boiled water, cover with a lid and cook, twisting the fire, for about half an hour.
4. After this time, we check the rice for readiness. We wrap the pan with a blanket and leave the pilaf for another half hour. Before serving, mix the pilaf well and spread it in a slide on a wide dish.
Recipe 8. Pilaf in a rabbit pan
Ingredients
500 g of rabbit meat;
30 ml of vinegar;
400 g of rice;
litere of water;
2 onion heads;
1 carrot;
50 ml of vegetable oil;
2 tomatoes;
6 cloves of garlic.
Cooking method
1. Cut the fillet of the rabbit into cubes. Wash the meat and place in a bowl. Dilute vinegar in a liter of water and pour rabbit meat with this mixture. Soak the meat for an hour. Then drain the water and dry the meat.
2. Transfer the rabbit meat to a pan with hot oil and fry it, stirring occasionally, until golden brown. Pour everything with a liter of water and continue to cook for another quarter of an hour.
3. Fry finely chopped onions and carrots cut into bars in a separate frying pan until soft. Cut the tomatoes into cubes and add to the fried vegetables, pour in a little water and simmer for a quarter of an hour.
4. Add thoroughly washed rice to the meat pot. Lay the fried vegetables on top. Make several wells in the rice and put the peeled garlic cloves in them. Cover the pot and simmer the pilaf for 35 minutes.
The taste of pilaf depends on the type of rice. Most tasty dish obtained from long-grain, Tajik or Italian rice.
To prevent carrots from turning into porridge, cut them into bars, and do not grate them.
Do not stir the pilaf during the cooking process. The dish is stirred just before serving.
Wrap the finished pilaf in a blanket and leave it for an hour. So the dish will turn out much tastier.
In a saucepan, using steamed long grain rice? You can find the answer to this culinary question below. It is also worth noting that to create an oriental dish, you do not need a large number time and hard-to-find ingredients.
How to cook pilaf in a pork pan
Required products:
- long-grain steamed rice - 1.5 grains. stack;
- fresh pork pulp - 250 g;
- large sweet bulbs - 2 pcs.;
- fresh large carrots - 2 pcs.;
- seasonings intended for pilaf - ½ des. l.;
- vegetable oil - 25 ml;
- tomato paste - 2 dess. l.;
- iodized salt - 1 spoon;
- ground allspice - a few pinches;
- fresh garlic - 3 medium heads.
Meat product processing
If you are thinking about how to cook pilaf in a saucepan, first decide what kind of meat you want to make this aromatic oriental dish. It should be noted that with the correct heat treatment it is equally well obtained from beef, veal, chicken, lamb and so on. We decided to purchase a small piece of pork pulp for such a dinner. It needs to be washed thoroughly, and then cut into medium cubes.
Cereal processing
Pilaf with pork in a saucepan is preferably cooked from steamed long-grain rice. After all, this is the only way you get a crumbly and very tasty dish. Thus, the cereal needs to be sorted out (if necessary), and then washed thoroughly in a sieve in warm water.
Processing vegetables
To understand how to cook pilaf in a saucepan, you should definitely remember that the recipe involves the use of not only meat ingredient and rice cereals, but also foods such as carrots and onions. They must be washed, peeled, and then cut into thin quarters and half rings.
Heat treatment of the dish
After all the main ingredients are prepared, you should proceed to their heat treatment. For this you need to take large saucepan, put all the chopped meat there, add salt and pepper, as well as a couple of glasses of drinking water. After it boils, you need to remove the foam from the broth, cover and cook for half an hour. Next, the meat should be laid out onions in half rings and quarters of carrots. After 12 minutes, add to the pan tomato paste, seasonings intended for pilaf, steamed rice and unpeeled heads fresh garlic. Then the ingredients need to be mixed, pour a little more water into them and cook after boiling for 10 minutes.
To make the pilaf crumbly, after the above time has passed, it must be removed from the fire (without opening the lid), placed in a warm place and carefully wrapped with a blanket. In this position, a delicious oriental dish is recommended to be kept for about half an hour.
Proper serving to the table
Now you know, in a pot using pork and steamed rice. After 30 minutes, it is recommended to take the dish out from under the blanket, open the lid, mix thoroughly with a large spoon, and then arrange on plates and serve to family members along with wheat bread and vegetable salad.
In one of the comments to this recipe, I read that the dish is more like shavl than pilaf. The exchange of opinions is always interesting. Expands culinary horizons.
Let's not be deceitful. Pilaf (including pilaf with chicken) - real, famous, Uzbek - is not at all the pilaf that we cook in our kitchen. The most delicious and “correct” pilaf is cooked in a cauldron on a fire by an experienced pilaf cook who has cooked more than one cauldron. And this is a real culinary art with a couple of dozen very secret secrets.
But in our lives where there aren't many opportunities to try real plov from lamb in a cauldron, it is possible to cook pilaf with chicken on own kitchen in a saucepan. Modest and tasteful. And oh, what taste! Yes, adapted and edited. So what? culinary arts does not have to be an exact science. But it can be very contagious. Ready!
From the editor. For our taste, the rice in this recipe chicken pilaf selected incorrectly. We recommend replacing it with devzira, paello rice, or at least basmati.
Recipe Ingredients
The most important thing for chicken pilaf is food, especially rice, it must be very good quality(I cooked from arborio). And, of course, seasonings.
The most common is zira, or cumin (he is in the photo).
But if you don’t have a zira, replace it ready collection for pilaf - as a rule, it includes both cumin and barberry. Other spices are controversial.
By the way, in different cuisines seasonings are different oriental pilaf even perfectly mastered European cuisines, bringing their taste and technological accents to it.
So, to cook pilaf with chicken, we need:
- rice - 400 grams
- chicken - 500 grams
- vegetable oil - 100 grams
- carrots - 400 grams
- onion - 3
- salt, zira - to taste
How to cook chicken pilaf - recipe with photo
- If you have whole chicken, cut it into portioned (not too small) pieces.
Wash thoroughly, let drain, put in a bowl and season with salt.
Leave for 2 hours (it is ideal to do this on the eve of the day of cooking pilaf).
An important point. Rinse the rice (for pilaf, the rice must be washed, but for risotto, on the contrary, the Italians will be outraged by such a proposal). To make it crumbly, not porridge, you need to wash off the dust and starch powder, which causes sticking.
You need to rinse the rice in warm water at least 3 times, in cool water at least 5-6, until the water is clean and the rice is pearlescent.
It is best to wash in a wide and deep bowl, rubbing rice between the palms. Soak clean rice in warm salted water.
Prepare vegetables. Important point 2. Peel the onion from the husk, do not wash (if you really need to wash it, be sure to dry it with a napkin - the onion will subsequently be thrown into boiling oil, wet will create a strong “noise”, which can cause the oil to ignite). Cut into half rings 2-3 mm thick.
Wash the carrots twice: before and after peeling. Cut into strips (first along the plates, then across (the average thickness is 2-3 mm, it can be thinner or thicker, it all depends on your love for this vegetable).
Important point 3. Pour the oil into a saucepan (preferably with a thick bottom) and overheat it. Overheating of oil is the key to tasty and healthy pilaf. Strong heating of the oil improves taste qualities and digestibility.
When reheating, you can add an onion head, which will play the role of a sorbent, and also help neutralize harmful impurities in vegetable oil (blackened onions must be obtained).
Put the onion in the overheated oil and sauté over high heat (actually, the picture is about this).
Put salt and spices, such as cumin and a few pieces of raisins.
You can add washed and unpeeled head of garlic, barberry.
Important point 4. Now you need to cook zirvak - the basis of pilaf. Boil on a very low heat after boiling so that the zirvak does not turn out cloudy from boiled carrots (if the boil is strong and the carrots boil, the pilaf will be sticky). It should be languishing chicken and vegetables, and the longer the better.
When the chicken is ready, add the rice.
Now be especially careful. Flatten the rice by smoothing it with the back of a slotted spoon, pour water through it so you don't make indentations in the rice. The amount of water depends on the quality (water absorption) of the rice. The average water level is 1.5-2 cm above the rice layer.
Important point 5. After laying the rice, make a strong fire so that the boil is uniform and stormy. The intensification of the flame leads to the fact that fat boils at the bottom, and the water, turning into steam, rises to the rice layer (it is impossible to photograph, alas)). If you do not add fire, then chicken pilaf will turn out to be viscous. Uneven boiling will lead to the fact that the core of the cereal will be undercooked. And this, as you understand, is completely useless.
After the pilaf begins to boil, reduce the heat, but watch for the evenness of the boil.
If there is not enough water during the cooking process, you can gradually add warm water from the kettle.
Important point 6. Excess liquid must be evaporated by briefly increasing the fire and stirring the rice layer so that the bottom layer is not affected. Careful.
At this stage, the food should be tasted for salt and salted if necessary. Also top up. The average cooking time for chicken pilaf after laying rice is about 30 minutes.
That, in fact, is all. Once you try it, you "understand the technology with your fingertips." By repeating the second time, you will feel confident. Having done the third, you will learn how to teach daughters, girlfriends, colleagues and neighbors. So it turns out that absolutely everyone who treated themselves to it will need to cook chicken pilaf according to your recipe ...
How to serve chicken pilaf? If pilaf is served to guests on a large platter, then remove all the pieces of meat from the pan, put the rice on the platter, and put the chicken on top. If you lay out in portions, then put rice and a piece of chicken on each plate.
Pomegranate seeds can be served with chicken pilaf, fresh vegetables and salads from them.
My dear readers, today I want to tell you how to cook chicken pilaf. My recipe is not quite simple - the fact is that I make this dish in a pan. Yes, yes, you understood everything correctly: it is not necessary to cook chicken pilaf in a saucepan, it can be cooked with great success in a frying pan. It is much easier: after all, everything will be done in one container (frying pan): both the preparation of meat and the preparation of rice.
The recipe for pilaf with chicken in a pan is very simple and fast enough, even a novice hostess can handle it. But in the end you will get wonderful dish- delicious, fragrant crumbly pilaf with Chiken. After trying it, no one will even believe that you did not bother in the kitchen for half a day. As you can see, this recipe for delicious pilaf with chicken in a pan has a lot of advantages.
But there is one drawback: you are limited by the size of the pan, and therefore you will not be able to cook a very large amount of pilaf at a time. But, on the other hand, because it cooks so quickly, you can cook it fresh every time. So this fact cannot be called a disadvantage.
I hope I have convinced you of what it is. wonderful recipe and you want to know how to cook chicken pilaf in a pan. I will be happy to tell you about it and show you photos of how I do it. So, at your service - pilaf with chicken in a pan: step by step recipe with all the details.
Ingredients for 3 servings:
- 200 g chicken fillet;
- 170 g of rice;
- 1 medium-sized carrot;
- 1 medium-sized onion;
- 3-4 cloves of garlic;
- 2-3 tablespoons of vegetable oil;
- 450 ml of water;
- 1 teaspoon seasoning for pilaf (or other spices to taste);
- ground black pepper;
- salt.
How to cook pilaf with chicken in a pan:
Let's start cooking chicken pilaf with the preparation of the fillet. We wash chicken breast and dry with a napkin. Cut into cubes about 2-2.5 cm.
Grate the carrots coarse grater. Onion cut into small cubes.
In a deep frying pan (stewpan), heat the vegetable oil. Put the onions and carrots and saute until slightly golden, over low heat.
Pour salt, black ground pepper and seasonings for pilaf. We mix.
Put the rice on the pan.
Pour boiling water over everything. The water should cover the rice by about 1 finger (or a little more). If there is less water, add more boiling water.
Dip the garlic cloves into the liquid.
We put the pan on the fire, close the lid. On a small fire, cook pilaf under the lid for 7-10 minutes. Then we taste for salt and seasonings. If necessary, add the missing.
Close the pan with a lid again, reduce the heat to a minimum and cook until tender, another 10-15 minutes. Turn off the fire and leave the pilaf for 10-15 minutes in a frying pan for infusion.
That's it, our delicious pilaf ready in a frying pan with chicken.
We shift the pilaf to common dish or portioned plates, decorate as desired with herbs and vegetables and serve.
The ratio of rice and chicken fillet can be changed to your liking (someone will want more meat, someone less).
Now you know how to cook chicken pilaf in a pan without much hassle. I hope you liked my recipe and you will definitely use it. I'll be waiting for your impressions in the comments, agreed?
