How to make pilaf with pork. Delicious pork pilaf: recipe with photos

Today we will prepare one of the most ancient and famous dishes- pilaf with pork. Below I will try to describe how to cook it correctly, and most importantly, deliciously.

Pilaf is a dish made of rice (although other cereal products can be used) with meat. This dish is very ancient, its origin can hardly be reliably established. It is assumed that pilaf began to be prepared in India and the Middle East in the 2nd - 3rd centuries BC. The recipe for its preparation was constantly improved and changed, but the basis always remained the same.

Pilaf always consists of two parts - “zirvak” or “gara” and the cereal component of the pilaf. In turn, “zirvak” is combined from various components - it can be meat or fish, fruits or dried fruits, vegetables and game. The cereal part of pilaf usually consists of rice, but wheat, peas, corn and mung bean are often used.

Most popular recipes cooking pilaf - pilaf is made from rice with or pork. Is there a significant difference? Of course have. If you want to make a fattier pilaf, then you definitely need to use pork. I will describe the recipe for its preparation below.

Pork pilaf recipe

by Maxim Frolov Published: April 22, 2014

Exit: 8 persons
Preparation: 15 minutes
Cooking: 50 minutes
Total: 1 hour 5 minutes

Today we will prepare one of the most ancient and famous dishes - pilaf...

Ingredients

700 gr.
800 gr.
3 pcs.
3 pcs.
3 pcs. heads
1 tbsp.
1/2 tbsp.
1 tbsp.
1 tbsp.
1/2 tbsp.

Instructions

We will start by preparing everyone necessary ingredients. Rinse under cold water pork, peel onions and carrots. We do not clean the garlic completely - we just remove the top layer, after which we also wash it.
We will cook pilaf in a thick-walled large pan - a cauldron is best suited for this purpose. I didn't have a cauldron, so I had to use regular saucepan. Pour half a glass of vegetable or olive oil and heat over high heat.
While the oil is heating up, start chopping the onions. It should be cut into small half rings.
After the oil sizzles, put the chopped onion in the pan and fry it until golden brown.
Now cut the meat into small cubes, then add it to the pan with the onions and fry for another 3 - 4 minutes.
Now comes the turn of spices - add ground cumin, turmeric and ground black pepper to the meat.
The next step is to pour 2 cups of water into the pan, cover with a lid, reduce the heat to low and simmer for about 20 minutes.
After twenty minutes, add the grated coarse grater carrots, then simmer for another 10 minutes.
From this moment on, the most important thing is not to cover or stir the dish, then you will get it the way real pilaf should be.
Rinse the rice with cold water (several times if necessary) and pour it into the pan, distributing it evenly over the surface of the dish. But under no circumstances mix!
Carefully pour water into the pan so that it is a couple of centimeters above the rice. Add salt - I used half a tablespoon and it turned out pretty good.
Cook until the rice has absorbed almost all the water, after which we stick the heads of garlic into the pilaf and use a spoon to make several small holes - this is necessary so that all unnecessary moisture evaporates from the dish.
Now cover the pilaf with a lid and cook until the rice is completely cooked - this will take 20 - 25 minutes. Just don’t overcook the rice, otherwise it will turn out mushy and very soft. After the required time has passed, we take out the heads of garlic - we will no longer need them and mix the pilaf with a wooden spoon. The dish is recommended to be served hot. Bon appetit!

Good afternoon, dear readers and guests of the blog! The entire Internet is replete with recipes for this dish. And everyone prepares it in their own way. I foresee how experts will now attack me that pork pilaf is not real, but the traditional one is cooked only with lamb. However, although my pilaf is not Uzbek, but Siberian, it is amazingly tasty, crumbly and aromatic.

We find thousands of variations of this dish at master classes of different chefs. And many of them are already deservedly popular on our tables. The fastest and easiest of them is pilaf in a frying pan from small quantity products. And for holidays or for a large family we already cook in a large cauldron, over a fire.

And in the slow cooker, such a wonderful 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 it either over a fire in a cauldron or at home on the stove. I hope readers will enjoy my step-by-step recipes for simple... Uzbek pilaf. Choose which one you like best and cook with pleasure!

Today in the 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 it has layers of lard, then it’s also good for pilaf. Never grate carrots using a simple grater. It's better in Korean. The best way is to cut it into strips by hand. First, pieces of fillet are fried in fat, then onions are added. Fry the onion until transparent and add the carrots. Although many people also argue about the sequence of actions.
The crispness depends largely on the quality of the rice. To make sure you don’t make a mistake, ask the store for special varieties of rice for pilaf. I love pilaf with devzira rice. But steamed rice also crumbles very well in pilaf. One of the most important conditions- never(!) stir the rice while it is cooking!
Take only metal utensils. Ideally cast iron. But aluminum with a thick bottom is also good. It is better to pre-heat a new cauldron or frying pan with salt. Then wash warm water without detergents.
A few words about the fat with which we will fry. If the pork has lard, then trim off the lard and finely chop into cubes. Melt the fat out of it and fry in this fat. Or take a simple one sunflower oil. Only creamy foods are not suitable.
Select spices especially carefully. Consider your family's preferences, but don't go too overboard. Otherwise, their smell will cover the taste of the zirvak itself. Mandatory spices are garlic, cumin, barberry, black pepper. You can buy ready-made seasoning for pilaf in bags.

Pork pilaf in a cauldron over a fire

My husband is a big fan of spice. That’s why in the photo below you see I have two hot peppers. You don't have to take them if you don't like spicy food.

Today my husband is in charge of the pilaf, so the onions are fried first, and then we add the meat. When I cook myself, I do the opposite. We don't end up arguing about this.

I saw how they cook in Tashkent. First, heat the oil, add a coarsely chopped onion, fry it almost black, then throw it away. Then meat and spices are added. And then, after a short frying, carrots into strips and new chopped onions.

We go into the yard, there the cauldron is already heating up on the stove. We bring all the products with us at once so that everything is at hand.

Let's get started.

I've already got everything cut up. Meat into medium cubes, onion into half rings, and carrots into short strips. The rice has been 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 start.

Any vegetable oil is suitable: sunflower, olive, sesame, cottonseed or corn.

Add the onion and fry, stirring with a slotted spoon. When the onion is added first and fried until golden, the pilaf will be darker in color. If you immediately throw meat into the cauldron, the pilaf will be lighter. Add all the meat to the fried onions and don’t forget to stir constantly.

I don’t time it, but I make sure that the meat is fried well and the liquid has evaporated. While the zivak is being fried, we need the fire to be strong.

It is advisable for two people to cook the dish. Because you can’t leave a cauldron unattended over high heat for even a minute.

Carrot sticks were added to the browned meat.

And continuing to turn from bottom to top, fry the carrots. It gives the pilaf such a delicious, golden color. After about seven minutes you can add salt and pepper. Added all the seasonings, two heads of garlic and two pods hot pepper throw in whole.

It's time to add hot water. So much so that it is 1cm higher than the contents of the cauldron. It took me about one liter. Reduce the fire and let it go out.

After 5 minutes, the broth should become reddish and transparent.

Spread the rice evenly over the entire surface of the zivak. Pork pilaf is prepared quickly, the meat is almost ready. And our rice was soaked an hour before cooking.

Add more water to cover the rice by 1 cm. Pour using a slotted spoon or along the sides, carefully. We watch the pilaf until the liquid above the rice evaporates.

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 placed on a dish. Serve with marinated or fresh vegetables. Sprinkle the pilaf with herbs or eat the greens separately, decide for yourself. My husband and I also have different opinions on this issue. He chews parsley and cilantro straight from the bunch, and I want to chop and sprinkle on top.

Video recipe for cooking pilaf at home on the stove

On the “Cooking Deliciously” channel, Valentina shows and tells in detail how to cook homemade pilaf on gas stove. For this dish, you can take a frying pan or an aluminum pan with a thick bottom, a duck roaster or a cauldron.

Very light step by step recipe. Just take it and do it! And what a wonderful result the result turned out to be can be seen very clearly. The pilaf looks 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 something quickly and tasty, it always helps. And now the simplest and delicious recipe pilaf without problems

A special variety of basmati grains is ideal for a multicooker. It costs more than usual. In our supermarkets 110 rubles per 700g package. But this is just a note about prices. I cooked pilaf in a slow cooker using my favorite “devzir”. 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 great.

How to cook:

I fill the cereal, washed several times, with water. Let it swell while we deal with zirvak. I cut the meat larger, the onions smaller, and the carrots into strips. I pour oil into the multicooker bowl and wait until it warms up. Pour the onion into hot oil and lightly fry on the “fry” setting.

While vegetables and meat are fried, do not close the lid!

Zirvak is prepared wonderfully right in the slow cooker. There is no need to fry anything separately in a frying pan, as some chefs advise. Place pieces of meat into the browned onion and stir.

When the pork is browned, you can add the carrots. I stir and fry the zirvak for another 10 - 15 minutes. Everyone has different multicookers, so be guided by the mode.

When the carrots are sufficiently fried, I add enough boiling water so that it is 1.5 cm above 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 simmer for about 10 minutes at a temperature of 120 degrees. After that, I add the already swollen rice and level it.

Pour the water carefully, using a spoon to avoid washing out all the cereal.

I add enough boiling water to cover the rice by 1 cm.

Now I close the lid. And turn it on for 22 minutes. at a temperature of 100 degrees. When it turns off, I let the pilaf brew for another half hour.

The pilaf turned out to be excellent - grain of rice for grain of rice! Serve immediately while it's hot. As you can see, preparing it is not as difficult as in a cauldron, and the taste and aroma are not inferior at all.

You probably already guessed that we can talk endlessly about the methods and nuances of making pilaf. But I say goodbye to you until the next one delicious meetings. Thank you everyone, today you prepared pilaf with me!

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Hello, dear ones!

Today I will tell you how to cook delicious pork pilaf. Of course, pork is a bit of an unusual meat for pilaf, since this dish comes from Asia, and there, as you know, pork is not very respected. But personally, I have nothing against pork and I think that pork pilaf not much worse than pilaf, for example, made from lamb.

What to cook pilaf with pork from

To prepare pilaf according to this recipe we will need:

piece of pork pulp
carrot
bulb onions
seasonings: cumin, barberry, dried tomato, paprika, turmeric

I deliberately did not indicate the quantity. It all depends greatly on the size of the cauldron and how much pilaf you want to cook. Just remember that there should be approximately the same amount of meat, onions and carrots. You can take the same amount of rice as meat, or up to twice as much.

Seasoning for pilaf

I usually have seasoning for pilaf prepared in advance. I just buy from the market equal quantities cumin (preferably black), dried barberry, paprika, dried tomato and turmeric. I pour all this into one jar, mix it and that’s it, the seasoning for the pilaf is ready.

It is better to take a jar with a screw cap, for example from baby food, since there is much more seasoning than is needed for preparing pilaf.

Pork pilaf recipe

The seasoning is ready, now let's start with the rice. Rinse the rice thoroughly in several waters. Fill it with cold water again and set aside to soak.

Cut the meat into small, approximately equal pieces.

Place the cauldron on the fire and pour vegetable oil into the cauldron. It’s difficult for me to tell you the exact amount of oil; I always estimate it by eye based on my own experience in preparing pilaf. Today, for example, I prepared pilaf from 500 grams of meat and 600-700 grams of rice. For this amount of oil products I took approximately 200 grams. The amount of oil also depends on how fatty the meat is. The fattier the meat, the less oil, as the fat will render out.

It is best to choose a cast iron cauldron. In a cast iron cauldron, pilaf is cooked evenly and does not burn.

The oil must be heated, but not overheated. To check, I throw a small onion, cut in half, into the oil. Heat the oil until the onion is browned.

As soon as the onion is browned, remove it from the oil with a slotted spoon. Throw the previously chopped meat into the hot oil.

While the meat is frying, chop the onion, remembering to stir the meat from time to time.

Then cut the carrots into thin strips. Don't forget to stir the meat.

For the first time, you should probably chop the onions and carrots in advance.

Our meat should be ready by now.

Pour the onion into the meat and fry it, stirring frequently until the onion is cooked or turns golden brown.

Usually in pilaf recipes they write: “fry the onion until golden brown.” This doesn't always work out. If there is a lot of meat or the onion is very juicy, then it may cook before it starts to turn golden and there is no point in frying it further, as it may begin to burn.

Add chopped carrots to the meat and onions.

Fry for about five more minutes, stirring occasionally to avoid burning.

Then add about a teaspoon of the pilaf seasoning that we prepared earlier.

Mix everything and pour water from the kettle so that it lightly covers the food.

Now you can salt it well so that rice and water will be added later.

What we have just made is called zirvak, it’s like a gravy for pilaf. Let the zirvak boil. If you taste zirvak at the boiling point, it should have an over-salted taste.

Cover the cauldron with a lid, reduce the heat and leave the zirvak to cook. We are preparing pork pilaf, so it is enough to wait 15-20 minutes. If you are cooking beef, then this time should be increased to 30-40 minutes.

When the zirvak is ready, pour the soaked rice over it.

Level the rice with a slotted spoon and add water so that it covers the rice by about two fingers.

Cover with a lid and leave to cook over low heat. The cooking time varies each time from 40 minutes to an hour, depending on the quantity and quality of rice and the amount of water.

I usually open the lid after 20-30 minutes and collect the rice from the edges to the center in a small mound.

If there is still a lot of water, then you need to pierce the rice to the bottom with a knife in several places so that it evaporates faster.

Close the cauldron with a lid again and cook over low heat until the water completely disappears.

Place the finished pilaf on large dish or put it on plates.

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

2018-03-02 Marina Vykhodtseva

Grade
recipe

2982

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

8 gr.

Carbohydrates

14 gr.

158 kcal.

Option 1: Classic fluffy pork pilaf

There are an incredible number of recipes for crumbly pilaf with pork (and other meats). But most often in classic version Only onions and carrots, rice and spices are added. To prevent the dish from turning into viscous porridge, great importance is given to adding liquid. You can find many different recommendations, but the simplest and most the right way- measure. Recipe for a cauldron.

Ingredients

400 g rice;
800 g pork;
800 ml water;
200 g 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

Heat the oil for pilaf. You can replace it with melted lard. Chop the onion and add. We peel the carrots, chop them into strips and also send them, fry them together.

Wash the pork and cut it. We make cubes or sticks of 20 grams. Add it to the vegetables, fry it a little too, do it over high heat, then sprinkle the meat and vegetables with a special seasoning for pilaf. If you don’t have it, then throw in a little cumin, turmeric, crush a few coriander seeds, and season with black pepper. 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 turn down the heat and simmer the zirvak for about half an hour. The taste of pilaf will depend on it.

It's time to start eating rice. Rinse with cold water until transparent, but do not soak. Otherwise, it will be difficult to guess with the liquid, since the grains will saturate it. Immediately peel the head of garlic from the top husk; there is no need to separate it into slices.

Pour rice into the zirvak, add salt to the remaining boiling water, pour in, and stick a head of garlic into the central part of the cauldron. Cover and once boiling, reduce heat to low.

Cook for half an hour, then turn it off, leave the dish for another half hour, let it sit on the stove. You cannot open the cauldron all this time.

Thorough washing of the rice should not be neglected. If this is not done, the pilaf will never turn out crumbly, the grains will stick together.

Option 2: Quick recipe for crumbly pork pilaf

This dish will be prepared 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. For such pilaf you will need less water than normal, since it will practically not evaporate.

Ingredients

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

How to cook quickly

We turn on a program convenient for frying; this is often done for baking, but you can also use frying. Pour out the oil, add the diced meat. Cook until lightly crusted.

Chop the vegetables, add the onion first, and after another two minutes the carrots. Let's cook a little more. While we wash the rice, boil the water and prepare the spices.

Add seasonings, you can take them ready mixture or add spices to your taste, stir thoroughly, level and place rice on top. It also needs to be leveled, we stick in cloves of garlic.

You need to pour boiling water over everything, 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 sit on heat for a little longer. Ready dish Stir thoroughly, lift vegetables and pieces of pork from the bottom.

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

Option 3: Crispy 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 extraordinary aroma and taste, you need to try it at least once. We take light seedless raisins, no preliminary preparation No need other than washing.

Ingredients

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

How to cook

Cut the carrots into fairly large strips. Chop the onion finer 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 and simmer for half an hour.

For now we are working on rice and raisins. We just wash them. There are 600 ml of boiling water left, you need to salt them. Remove the outer dirty husk from the garlic. If the cloves have fallen apart or simply not whole head, then it’s okay, you can stick in individual slices, there’s no need to clean it.

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

After cooking, let the pilaf brew. Open, remove the laurel, stir the ingredients thoroughly and break up with a spatula.

You can cook pilaf with dried apricots in exactly the same way; they also go well with raisins, you can mix them. Sometimes they introduce walnuts which give a very interesting taste.

Option 4: Crispy pork pilaf (with ribs)

With ribs, pilaf is prepared in a slightly different way, since the pieces have bones and a lot of fat is concentrated on them, which needs to be rendered. We use mixed spices for this pilaf; seasoning from a bag will do. Option without zirvak.

Ingredients

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

Step by step recipe

Pour oil into the cauldron and cover the entire surface with rocking movements. If you don't do this, the ribs may stick when you add them. Let's warm up.

Cut the ribs into bones, place them in a cauldron and cook over the highest heat until golden brown. Then carefully take it out, leaving the fat.

While the ribs were cooking, the vegetables needed to be prepared and chopped. Throw the carrots and onions into the hot fat and continue cooking over high heat. At the same time, wash two full glasses of rice.

Return the ribs to the vegetables, season with spices, salt, stir and add rice. Immediately pour boiling water, add garlic (stick it in), cover.

As soon as we hear that the liquid in the cauldron has boiled, we reduce the heat to the very minimum. The lid can no longer be opened. We simmer the 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 in, you shouldn’t allow a hole to appear in the layer of rice. We substitute a slotted spoon or a spoon, direct the stream at it, just do everything carefully.

Option 5: Crispy pork pilaf with mushrooms

A flavorful but easy-to-prepare recipe for crumbly pork pilaf with mushrooms. We take ordinary champignons; there is no need to boil or fry anything separately, which further saves time and simplifies everything.

Ingredients

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

How to cook

Heat the vegetable oil, throw in the chopped onion, after two minutes throw in the carrot sticks, and then the pork. Cook a little over high heat.

We cut the champignons, but not finely, you can cut them into quarters if the caps are small or divide them into 6-8 parts. Add to the pork, stir, immediately add spices, add a little salt, pour in 0.5 cups of water and cover. Simmer the zirvak for 20-30 minutes.

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 add salt.

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

Often the meat is fried first, simmered under a 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 the zirvak for half an hour or more.

Under no circumstances will we claim the title. classic pilaf with pork, since they will never prepare dishes with this meat in their homeland. So our version is purely Russian, but so that we don’t end up with porridge with meat, we’ll take some rules and principles for preparing real pilaf and transfer them to our dish. There will be two recipes: the first is extremely simple, in a frying pan, for quick dinner, without any special dances with tambourines; the second will be more like its older brother, it will be cooked in a cauldron with more careful adherence to the basics. Both will be step by step and with photos.

Basic principles of cooking pilaf that we will need

However, first, let’s talk about the products and these very basics. It is clear that pilaf is a dish of meat with rice. Today we have pork.

Which part of the pork carcass (cut) is best to use for pilaf?

It is believed that for stewing (and in my opinion, pilaf is frying followed by stewing), a shoulder blade and ham are best suited. But of these, the ham is more expensive, the shoulder is much cheaper, and in its finished form it is not inferior to it in taste.

How to choose rice for pilaf?

You need long grain rice. As a rule, it does not boil down into mush or stick together. Very often it is recommended to soak cereals for a short time in hot water. It is believed that this way it will turn out more crumbly. Based on this, you can successfully buy steamed rice and get good results without soaking.

What is zirvak?

This is a part of pilaf without grain. Those. ingredients such as meat, carrots, onions and everything else that is cooked in the first stage before the rice is put in.

What kind of cookware is suitable for cooking pilaf?

In everyday life at home, it is best to take thick-walled dishes: frying pans with a thick bottom, ceramic fireproof pans for stewing, duck pots, etc. The fact that it takes a long time to warm up well, but once heated, keeps the heat well.

What spices are needed?

Ready-made sets of spices for pilaf are available for sale. Usually they include: cumin, barberry, hot peppers, turmeric (or saffron), dried onions and garlic. It is best to look for seasonings in the market by weight; they will be fresher and more aromatic than those packaged in factory packaging.

Pilaf with pork in a frying pan - recipe with photo

Ingredients:

pork shoulder – 400g;
rice – 350g;
carrots – 1 piece;
onion – 1 piece;
salt - to taste;
tomato paste – 1 tsp;
spices for pilaf;
vegetable oil – 0.5 cups.

How to cook pilaf with pork

First, let's prepare the products. Cut the meat into medium-sized pieces.
Carrots are usually cut into strips, but for simplicity and speed, we grate them on a coarse grater. There should be a lot of carrots. Finely chop the onion.
Pour vegetable oil into the frying pan. Despite the fact that pork is fatty meat, you will need a fair amount of oil. The rice will then absorb it well, become oily, and the pilaf will not be greasy. Warm it up well.
Add the meat and stir until all the pieces are coated with oil. Fry for 10-15 minutes until a crust forms, stirring occasionally.
Add carrots and onions. Mix everything well. Cook for about 5 minutes so that the vegetables also fry a little.
Add spices. Their number depends on your preferences. Some people like the aroma to be very subtle, others like it to be pronounced. The quantity also depends on the quality; you will need less fresh spices. So take a look for yourself. I usually put about 1 teaspoon.
Salt and add tomato paste.
Pour the rice into a cup in advance, so that you can then pour water into it. Spread the rice on top of the zirvak in an even layer.
And fill it up hot water from the kettle (boil it a little in advance). The amount of water is determined by the volume of rice. Let’s say you had 1 glass of rice, which means there should be 2.5 times more water, i.e. 2.5 glasses.
Cover the pan tightly with a lid. Reduce the heat to the lowest possible level and leave to cook until all the water is absorbed and the rice is soft.
When we see that there is no more water on the rice, we taste it. If it is soft, the pilaf is ready. But pay attention, the top layer of rice can be, as the Italians say about pasta, “al dente”, i.e. slightly hard, while inside it will be completely soft. If you notice that there is still liquid left in the pan, close the lid and wait a little longer.
Usually pilaf is not stirred, but I like to do it this way: when it is ready, I turn on high heat and, heating it strongly, stir the contents of the pan for 1 minute.

That's it now! The dish is ready, you can call everyone to the table.

Recipe for pilaf with pork in a cauldron

The cauldron should ideally be cast iron, but it is now very difficult to find one. Mostly aluminum ones on sale with or without non-stick coating. It is good to cook pilaf in such a container on the stove or over the grill (with a special grill for the cauldron).

Product composition:

pork ribs – 1.5 kg;
long grain rice – 0.5 kg;
onions – 5 pcs;
carrots – 3 pcs;
spices;
ground black pepper;
salt;
garlic – 1 head;
chili pepper – 1 pc.

How to cook pilaf with pork

Wash the ribs and cut them into separate pieces with the bone. If they are long, cut them in half. If there is lard, do not trim it.
Peel the onion and cut into half rings.
Cut the washed and peeled carrots into thin strips.
We will cook without oil. Therefore, first we put two pieces of pork into a heated cauldron and wait for the fat to render out. Then we rotate them there to lubricate the walls of the cauldron with the rendered fat and add a few more ribs.
Fry them on all sides.
Add the onion and fry until transparent.
Now you can add all the remaining meat.
Add spices.
Add carrots and fry the whole zirvak well.
Fill with hot water so that the rut covers all the pork and vegetables. Add a whole, unpeeled head of garlic and chili pepper. Cover with a lid and cook for 1.5 hours.
After this time, remove the garlic and pepper. Don’t throw away the garlic, it’s very tasty and you can eat it later with pilaf.
Rinse the rice several times with running water until the water becomes clear. We put it in a cauldron with a slotted spoon, level it, but under no circumstances mix it with meat. If necessary, add a little water to cover the rice. Close the lid again and cook for 20 minutes.
During this time, the rice will cook until half cooked. Use a slotted spoon to scoop it towards the center to form a mound. You can return the pepper and garlic to the cauldron. Stop heating, cover the lid and let the pilaf sit for about half an hour until the rice has absorbed all the water and becomes soft.

That's all! Your pilaf in the cauldron is ready!