If you are a fan of pilaf, but you do not always want to spend a lot of time preparing it, then our today's tips will come in handy. After all, it turns out that there is a way to quickly and easily make this dish. Today we will learn how to cook pilaf in a pot in the oven. Of course, it is unlikely to have the same taste as a classic recipe, but, nevertheless, all your household members will like it.
Like potted chicken
This dish is very satisfying, juicy, aromatic and nutritious. Let's hurry to find out what ingredients we need: one chicken leg, carrot, onion, six tablespoons of rice, salt, vegetable oil.
Cooking process
We thoroughly wash the leg, dry it slightly, cut into small pieces and rub with spices. We heat a little vegetable oil in a frying pan, spread the meat and begin to stew. Grind carrots on a grater. We chop the onion finely. Add vegetables to the chicken pieces in the pan and continue to simmer until the meat is cooked.
We take three ceramic or and evenly distribute the legs over them. Then add rice to each of them (two tablespoons each). Pour water in such a way that its level is two centimeters higher than rice. We close the pots with lids and send them to the preheated oven. We cook at a temperature of about 180-190 degrees for half an hour. Chicken pilaf in pots is ready! It is best to serve it on the table piping hot. Bon Appetit!
Pork pilaf
This dish turns out to be very satisfying, fragrant and will not take you much time. To cook it, we need the following ingredients: pork - 150 grams, a small onion and a medium-sized carrot, half a glass of rice, seasoning for pilaf, vegetable oil, and salt and pepper to taste.
Let's move on to cooking
Wash the pork, pat dry and cut into small pieces. Heat a little vegetable oil in a frying pan and fry the meat until cooked. Peel onions and carrots, wash and chop into small pieces. Separately from pork, fry vegetables until golden brown. At the bottom of the pot lay out the finished meat, and on top - carrots and onions. We fall asleep rice and pour a glass of water. Add salt and spices for pilaf. We send our dish to the oven preheated to 180-190 degrees for about an hour. When the pilaf in a pot in the oven is ready, serve it on the table. Enjoy the rich taste and aroma.
How to cook Ukrainian pilaf in a pot
This recipe can certainly be called very original. This is due to the fact that such pilaf in a pot in the oven is prepared not only from meat and rice, but also using mushrooms, which makes it more juicy and fragrant.
Required Products
To cook Ukrainian pilaf in pots, we need the following ingredients: a pound of pork tenderloin, 200 grams of a pound of fresh champignons, onions - 1 piece, four bay leaves, salt, pepper and any seasonings to your taste. Instead of champignons, you can use oyster mushrooms or any other forest mushrooms.
Cooking instructions
We wash the meat, dry it and cut into small pieces. We clean the mushrooms, wash and finely chop. Heat the oil in a frying pan and fry. At this time, clean and finely chop the onion. When the meat turns brown, add the onion to it and continue cooking for another quarter of an hour. There should be no juice from meat and mushrooms in the pan. After that, add a little vegetable oil and pour raw rice. Mix all the ingredients and leave on fire for a quarter of an hour. Rice should be well saturated with meat fat and become shiny.
We distribute the contents of the pan among four pots. Fill with water so that it completely covers all the ingredients. Add a bay leaf to each pot, as well as salt, pepper and add seasonings to your taste. We cover with lids and send to the oven preheated to 220-230 degrees. Instead of a lid, you can use unleavened dough. In this case, pilaf in a pot in the oven will be supplemented with freshly baked flatbread. After our dish is ready, we take it out and add a spoonful of sour cream and a little parsley or dill to each bowl. Serve hot. Bon Appetit!
Recipe in a pot with garlic and raisins
As you know, in the homeland of pilaf, raisins are added to it. In our country, such a dish is not to everyone's taste. However, if you are a real connoisseur of Uzbek pilaf and want to try a quick and easy way to cook it in a pot, then use our recipe.
We will need the following products: 150 grams of meat, one medium-sized carrot, 100 grams of rice, a couple of cloves of garlic, a little vegetable oil, salt, spices and spices to your taste, raisins.
Cooking pilaf
We cut the meat into small pieces, and chop the carrots on a grater. After that, lightly fry them with vegetable oil. Add the washed rice to the meat and carrots and continue to fry for about five more minutes. We shift the contents of the pan into pots. Salt and add spices and spices. Fill with water so that it is a couple of centimeters above the level of the components. We send for 20 minutes in an oven preheated to 200 degrees. After that, add garlic and raisins, close the pots with a lid and cook for about half an hour. The exact cooking time depends on the type of meat used. We take out the dish and serve it hot on the table. Pilaf in a pot, the recipe of which we have just told, is prepared very quickly, does not require special ingredients, and tastes excellent. Bon Appetit!
Wash the pork with cold water, pat dry with paper towels and cut into portions.
Fry the meat in vegetable oil over medium heat on all sides until golden brown (about 10 minutes).
Peel onions and carrots. Cut the onion into cubes, and the carrot into cubes. Put the pork in a pot in which we will cook pilaf, and fry the onions and carrots in the oil remaining in the pan.
Fry vegetables for 5 minutes, stirring occasionally.
Put the fried vegetables in a pot on the pork, add seasoning for pilaf, salt and pepper.
Add washed rice
and pour in hot water. Cover the pot with a lid and send to the oven preheated to 180 degrees for 50-60 minutes.
The pilaf will be ready as soon as the rice has absorbed all the water, so the amount of water will need to be monitored.
Remove the finished pilaf with pork from the oven, put it out of the pot on a serving plate, mix and serve.
Bon Appetit!
Dishes in ceramic pots always have a special taste and unique aroma. The famous oriental treat is no exception. Pilaf in a pot in the oven with pork is an original version of cooking a traditional dish at home.
Unlike the classic, baking in the oven has several advantages. It is no secret that pilaf is a rather fatty and high-calorie dish. It is a large amount of vegetable oil that gives this treat a unique taste and characteristic appearance. However, during baking in the oven, even with a minimum amount of fat, the rice turns out crumbly, but not dry.
Meat and vegetables, which are indispensable components of any pilaf, are baked and stewed at the same time. Thanks to this method of preparation, all ingredients are saturated with the taste and aroma of each other. This provides a special, unique taste to all dishes cooked in the oven.
However, the most significant advantages are the ease of preparation and the beautiful presentation of the pea dish. Using a step-by-step recipe for pork pilaf in the oven with a photo, you will see for yourself. You do not need to have special knowledge in the culinary arts to learn how to cook delicious and beautiful. Simple and useful tips will help to prepare this rather complicated dish even for novice housewives without much difficulty.
Pilaf recipe with pork in the oven
Cooking time
: 90 minutes
Servings
: 6
Ingredients
:
- Pork (neck, shoulder) - 500 g
- Rice - 2 cups
- Onion - 3 pcs.
- Carrot - 3 pcs.
- Vegetable oil - 50 ml
- Garlic - 1 pc.
- Salt - to taste
- Spices and seasonings - to taste
Cooking :
- Prepare all necessary ingredients for cooking. It is advisable to clean the vegetables in advance; rice can be taken both long-grain and round.
2. It is advisable to take pork with a small amount of fat, from the neck or shoulder blade. You can use ready-made goulash or any boneless piece. Cut the meat into small pieces, about 3 x 4 centimeters. 
3. Chop carrots into thin strips or circles. If you want the dish to look more impressive, you can use curly cuts. 
4. Cut the onion into rings not very thin so that there is no excess juice. The amount of vegetables should be about the same as meat. 
5. Special attention should be paid to the preparation of the main ingredient. The correctness of cooking largely depends on the variety of rice cereal. You can use long grain or round rice - it doesn't matter. It is important that the cereal has a minimum amount of starch. Since it is quite difficult to purchase special Asian hard rice in a regular store, you need to learn how to use those varieties that are always at hand.
6. First of all, rinse the cereal well: it is necessary to rinse until the water is clean and clear. 
7. Since pilaf is cooked in the oven with pork for a long time, the rice should not be digested and turn into a shapeless porridge. To do this, you need to remove not only excess starch, but also the liquid, which significantly speeds up the cooking process. Place a piece of gauze in a strainer or colander and drain the washed rice onto it. Leave for a few minutes for the cereal to dry well. 
8. Turn on the oven at 180-200 ° C and prepare the pots. It remains only to put all the products in the dishes and send for baking in the oven. Pilaf in the oven with pork, the recipe of which we will use, can be prepared in two ways: with or without pre-frying the products.
9. If you want to cook a tasty, but not very high-calorie dish, then you just need to put all the products in a pot in layers and pour water. Lubricate the bottom of the dish with a small layer of vegetable oil so that vegetables and meat do not stick. Start filling the pots with food in this order: onions, carrots, meat, rice. Do not fill the pot to the brim - the last layer should be 3-4 centimeters below the shoulders. 
10. Add salt and spices to your taste - you can use a ready-made mixture of spices. You can add turmeric, zira, allspice and barberry separately.
11. The second method will take a little longer. Pour vegetable oil into the pan, and start frying in turn: onions, carrots and meat. It is very important that vegetables and pork are fried separately! Also put the products prepared in this way in a pot. 
12. Pour in water - it should be a couple of centimeters above the rice. 
13. Rinse the garlic in cool water and, without peeling, and without dividing into cloves, put in the very center. 
14. Close the pot with a lid and put the preheated oven.
15. Pilaf in the oven with pork is cooked for about 50 minutes. During this time, you will have time not only to set the table, but also to prepare a salad to your taste.
16. Remove the finished pilaf from the oven and mix immediately so that the products are evenly distributed. 
17. Serve pilaf straight with peas when they have cooled down a bit. 
For garnish, use fresh vegetables, herbs or pickles. Bon Appetit!
- When frying pork, try to stir the meat every 2-3 minutes. This will help not only achieve a uniform beautiful shade of the pieces, but also eliminate the appearance of meat juice.
- Fry onions and carrots separately. Onions should not burn, and carrots will get a beautiful golden brown.
- If you are using softer varieties of rice, reduce the cooking time by 15 minutes.
- It is better not to use steamed cereals, otherwise the rice will be overcooked.
- Select the number of pots according to the number of servings. If desired, you can use a large ceramic pot, but in this case, increase the cooking time by 15-20 minutes.
- Spices and spices can be used any, to your taste: the finished mixture or separately.
If you need to cook not only a hearty, but also a beautiful dish, then this recipe will be the most suitable. Delicious and fragrant pilaf in a pot in the oven with pork is ideal for treating guests at the festive table.
Pilaf is best cooked traditionally in a cauldron, but there is another original and simple way - in pots. You can use it for at least three reasons: if you do not have a cauldron, if you want to try something new, or if you plan to serve it to guests. In the latter case, you can easily calculate the number of servings.
Rinse rice, put in a mug, pour water and leave for 30 minutes.
Cut the pork into small pieces.
Heat vegetable oil in a frying pan and put the meat in it. Fry it over medium heat for 10 minutes, stirring occasionally.
In the meantime, cut the onion into quarter rings, finely chop the carrots.
Heat the oil in a frying pan and add the onion. Fry it for 5 minutes until translucent.
Put the carrots to the onion, continue to fry, stirring for 7 minutes. Then cover and simmer for 5 minutes.
Arrange the meat in pots in equal proportions.
Put the carrots and onions on top of the pork in pots, add 2 cloves of garlic. Add a quarter teaspoon of salt, at the tip of a spoonful of zira and barberry, ground black pepper.
Add rice and fill with water. Cover the pots with lids, preheat the oven to 180 degrees and put them in it.
The pilaf will be ready as soon as the rice has absorbed all the water.
You can eat it in pots, but I prefer to put it on a plate. Unlike the classic, it turned out to be more juicy.
Bon Appetit!
Pilaf is a uniquely tasty, satisfying and healthy dish, which is prepared from simple and affordable ingredients. Every professional chef and amateur cook has his own favorite recipe (or even several options) for preparing this dish. We'll talk about how to cook a wonderful pilaf in pots in the oven.
Step-by-step recipe for cooking pilaf in pots in the oven
Cooking in portions is one of my favorite culinary hobbies. Therefore, dishes in pots appear on the table quite often. One of my recent discoveries was pilaf in pots in the oven, the recipe of which was shared by one of my friends. I was lucky enough to be present in her kitchen just on the day when she was going to please her family with this wonderful dish.
Ingredients:
- 800 g of pork pulp;
- 450 g of rice;
- 2 heads of onions;
- 1 carrot;
- 4 cloves of garlic;
- salt to taste;
- sunflower oil.
Cooking:
- Finely chop the onion and fry until light yellow in a pan with 2 tbsp. l. sunflower oil.
Vegetables for pilaf in pots must be fried until half cooked
- Grated on a grater with large holes, also fry the carrots until semi-soft.
- Rinse the pork flesh, dry it and cut into small cubes.
- Put the meat in a pan with hot oil, fry until half cooked, salt to taste.
Instead of pork, you can use beef or veal, soft lamb, chicken or turkey.
Pilaf can be cooked with pork or any other type of meat.
- Divide the pork into 4 serving bowls.
Fried pork is laid out at the bottom of the pots
- Lay the fried vegetables on top.
Put the fried vegetables on top of the meat
- Add finely chopped garlic to each pot.
Don't forget to add fragrant garlic
- Rinse rice well several times until clear water, put in pots with meat and vegetables.
Rice for pilaf should be washed in several waters.
- Add a little more salt to the blanks.
- Pour water into the pots so that the liquid covers the rice by 1–1.5 cm.
The water in the pots should cover the rice by about 2 fingers.
- Cover the pots with lids, place in an oven preheated to 180 degrees and cook for 50-60 minutes. The complete evaporation of the liquid and the softness of the rice grains will tell you about the readiness of the pilaf.
- Turn off the oven, let the pilaf stand for 5-10 minutes, then serve.
