How to cook pilaf from pork in a pan, pan, cauldron, multicooker

This pilau is a delicious dish that can be served for a family dinner or a festive dinner. Prepare with the addition of different types of meat, but only pork makes it juicy and crumbly. All housewives know that there are features in the preparation of this dish. Failure to follow the recommendations, time intervals, pre-treatment of products can spoil it, so all the tips are better to follow.

At home, pilaf is cooked in a frying pan, multivark, cauldron or pan. Every recipe is good. For example, in a pan, it turns out to be especially crumbly and fragrant. Cooking in a saucepan or in a slow cooker gives a rich taste. The pilaf in the cauldron is a traditional oriental version, this is how it is cooked in the national cuisine.

The dish has a small calorie. 100 grams of the finished product contains about 250 calories. To reduce calories, you can take a non-greasy piece of pork.

Preparation for cooking

Long grain rice

To make the dish especially tasty, read the following nuances.

  • Choose with long grains, round boils soft and stick together. It is better to soak the cereal for several hours in cold water, change the water 2 times. When soaking, rice absorbs some of the liquid, swells up, and therefore cooks faster.
  • Meat.Pork is chosen with a small amount of fat, cut off excess fat and hard skin. Meat is better to take fresh, not frozen. It has more taste and juiciness. A good piece can be chosen on the market. Do not buy very lean meat, it will become blackened during cooking and will lose juiciness.
  • Spice.For pilaf, be sure to take the seasonings, which give a unique taste and stunning flavor. The stores sell already collected kits that contain: cumin, coriander, saffron, barberry, dried garlic, black pepper.
  • Dishes.If you are cooking in a pan, take a large deep container with a lid. Now they often use a slow cooker, and many hostesses claim that the most delicious pilaf is obtained in it. If there is no multicooker and a large frying pan, the usual thick-walled deep pan will do. A real Uzbek plov is cooked in a cauldron.

Classic crumbly pilaf from pork in a frying pan

Pilaf in a pan

Ingredients (for 4 servings):
  • fillet part of pork without bone - 600-700 g;
  • long rice - 500 g;
  • medium sized carrots - 2 pcs .;
  • small onion - 2 pcs .;
  • vegetable oil for frying;
  • garlic head - 1 pc .;
  • zir, coriander, saffron, barberry;
  • water - 1 cup.
How to cook:
  1. Pour the oil for frying into a deep thick-walled frying pan and add carrots and onions cut into cubes, passerate for 5 minutes.
  2. Sliced ​​medium pork (at least 2 cm, but not more than 4 cm), sent to vegetables, stir and continue roasting for another 5 minutes, put the spices.
  3. Pre-soaked rice is laid flat on top of the fried meat. Pour neatly the contents of a glass of water, so that all the rice is under water. The fire diminishes and they wait for boiling. When the water boils, cover with a lid and leave to cook for 10 minutes. At the end of the time, the lid is opened, garlic is added. All liquid should evaporate.
  4. Try the rice for readiness if it is solid, close the lid and stew for another 5 minutes. If ready, heat is stopped and infused on the stove for an hour, covered with a towel.

Traditional pilaf in a pan

Rice with herbs

Ingredients (for 4 servings):
  • pork - 600 g;
  • long rice - 500 g;
  • 2 medium carrots;
  • small onion - 2 pcs .;
  • vegetable oil for frying;
  • 6-7 cloves of garlic;
  • spices for pilaf;
  • water - 1 cup.
Cooking:
  1. In a saucepan, carrots, onions and pork (pre-sliced) are lightly cooked over medium heat.
  2. 10 minutes after roasting add grits, laying in an even layer. Fill with water, do not mix, fill with spices. The liquid must completely cover the rice. Leave to stew with the lid closed for 10-15 minutes, constantly evaluating readiness.
  3. At the end of cooking, when the water evaporates, lay the garlic cloves unpeeled.
  4. Turn off the fire and leave to reach with the lid closed.
Video recipe

Delicious recipe in a cauldron

Ingredients (for 4 servings):
  • low-fat piece of pork - 600-700g;
  • long rice - 500 g;
  • medium sized carrots - 2 pcs .;
  • small onion - 2 pcs .;
  • vegetable oil for frying;
  • garlic head - 1 pc .;
  • spices for pilaf;
  • water - 1 cup.
Cooking:
  1. Oil is heated in a cauldron and pasted onions and carrots in it.
  2. When the vegetables acquire a golden hue, they lay the pieces of meat, mix and pour the spices.
  3. Put the washed rice on top and pour the contents of a glass of water. Close the lid and stew for 15 minutes.
  4. Put garlic and let the pilaf brew for 2 hours. So he will get a more vivid, rich taste and aroma.

How to cook in a slow cooker

Ingredients (for 5 servings):
  • pork loin without bone - 600-700g;
  • long rice - 500 g;
  • medium sized carrots - 2 pcs .;
  • 2 onions;
  • garlic - 1 pc .;
  • zir, coriander, saffron, barberry;
  • water - 1 cup.
Cooking:
  1. For cooking in a slow cooker, use the "Baking" or "Quenching" modes. Paste onion and carrot in butter until half cooked, put chopped pieces of pork.
  2. Fry until light brown crust is formed and pour the washed cereal on top.
  3. Fill the multicooker contents with a glass of water, add seasonings and close the lid.
  4. Prepare an average of 20-25 minutes, put garlic cloves in the end.
Video recipe

Helpful Tips

  • Let the prepared pilaf brew for half an hour so that the ingredients and seasonings exchange aroma and taste.
  • You can increase the number of onions and carrots, which will give juiciness.
  • If the pork caught fat, do not use oil for frying.It is enough to cut off the pork fat and sauté vegetables on it.
  • You can not mix the contents after falling asleep rice. This will turn the dish into a porridge, and it will lose its taste.

If you follow all the tips and recommendations, cooking delicious pilaf is guaranteed. He will like everything close to him and will become a must-have in his daily diet. In addition to the bright taste, many nutrients in the pilaf, it contains vitamins A, C, D, E, trace elements - manganese, potassium, calcium, silicon and other minerals.

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