Good afternoon, dear readers and guests of the blog! The internet is full of recipes for this dish. And everyone cooks it in their own way. I foresee how connoisseurs will now attack me that pork pilaf is not real, and the traditional one is cooked only with lamb. However, although my pilaf is not Uzbek, but Siberian, it is amazingly tasty, crumbly and fragrant.
We find thousands of variants of this dish at the master classes of different chefs. And many of them are already well-deservedly popular on our tables. The fastest and easiest of them is pilaf in a pan from a small amount of food. And for the holidays or for a large family, we are already cooking in a large cauldron, on a fire.
And in the slow cooker such a noble 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 both on fire in a cauldron, and at home on the stove. I hope readers enjoy my step-by-step recipes for a simple non-Uzbek pilaf. Choose which one you like best and cook with pleasure!
Today's 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 with layers of fat, then it is also good for pilaf. Carrots never rub on a simple grater. It's better in Korean. And it’s best to cut into strips by hand. First, fillet pieces are fried in fat, then onions are added. Saute the onion until translucent and add the carrots. Although many argue about the sequence of actions.
- Friability depends largely on the quality of the rice. To be sure not to make a mistake, ask the store for special varieties of rice for pilaf. I love pilaf with devzira rice. But even steamed rice crumbles very well in pilaf. One of the most important conditions - never (!) Stir the rice while it is cooking!
- Take only metal dishes. Ideally cast iron. But aluminum with a thick bottom is also good. A new cauldron or frying pan is better to pre-heat strongly with salt. Then wash with warm water without detergents.
- A few words about the fat on which we will fry. If the pork is with lard, then cut off this lard and finely chop into cubes. Melt fat out of it and fry on this fat. Or take a simple sunflower oil. Only butter is not suitable.
- Pick your spices carefully. Consider the preferences of your family, but do not be too zealous. Otherwise, their smell will block the taste of the zirvak itself. Mandatory spices are garlic, zira, barberry, black pepper. You can buy ready-made seasoning for pilaf in bags.
Pork pilaf in a cauldron on a fire
My husband is a big fan of spice. Therefore, in the photo below you see I have two hot peppers. You can skip them if you don't like spicy.
Today my husband manages pilaf, so the onion is fried first, and then we add the meat. When I cook myself, I do the opposite. This is not the end of our debate.
I saw how they cook in Tashkent. First, they heat up the oil, put a large onion, chopped, fry it almost black, then throw it away. Then meat and spices are added. And then, after a short frying, julienned carrots and a new chopped onion.
We go into the yard, there the cauldron on the stove is already heating up. We bring all the products with us at once, so that everything is at hand.
Let's get started.
I already have everything cut. Meat into medium cubes, onions into half rings, and carrots into short straws. The rice is 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 go.
Any vegetable oil is suitable: sunflower, olive, sesame, cottonseed or corn.
Throw in the onion and fry, stirring with a slotted spoon. When the onion is put first and fried until golden, the pilaf will be darker in color. If you immediately throw meat into the cauldron, then the pilaf will be lighter. We spread all the meat to the fried onions and do not forget to constantly mix.
I do not note the time, but I look for the meat to be fried well and the liquid to evaporate. While the zirvak is being fried, we need the fire to be strong.
It is advisable to have a meal with two people. Because on a big fire a cauldron cannot be left unattended even for a minute.
Carrot straws were poured over the browned meat.
And continuing to turn from the bottom up, fry the carrots. It gives the pilaf such a delicious, golden color. After seven minutes, you can already salt and pepper. We poured all the seasonings, throw two heads of garlic and two pods of hot pepper whole.
It's time to add hot water. So much so that it is 1 cm above the contents of the cauldron. It took me about one liter. The fire was reduced and let it be extinguished.
After 5 minutes, the broth should be reddish and clear.
We spread the rice evenly over the entire surface of the zirvak. Pork pilaf is cooked quickly, the meat is almost ready. And the rice was soaked for an hour before cooking.
We also add water to cover the rice by 1 cm. Pour substituting a slotted spoon or along the walls, carefully. We watch the pilaf until the liquid that is higher than the rice has evaporated.
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 laid out on a dish. Serve with pickled or fresh vegetables. Sprinkle pilaf with greens or eat greens separately, decide for yourself. My husband and I also have different opinions on this issue. He's munching parsley and cilantro right out of the bunch, and I want to chop it up and sprinkle it on top.
Video recipe for cooking pilaf at home on the stove
On the Cooking Delicious channel, Valentina shows and tells in detail how to cook homemade pilaf on a gas stove. You can take a frying pan or an aluminum pan with a thick bottom, a roaster or a cauldron for this dish.
Very easy step by step recipe. Just take it and do it! And what a wonderful result you can see very well. The appearance of pilaf is 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 quickly and tasty, she always helps out. And now the simplest and most delicious pilaf recipe without problems
A special variety of basmati cereals, ideal for a slow cooker. It costs more than usual. In our supermarkets, 110 rubles per pack of 700g. But this is just a note about prices. I cooked pilaf in a slow cooker and from my favorite “devzira”. I can't say anything bad either.
The main thing is that the rice is special for pilaf.
Meat I took the pork neck. She's pretty fat, that's all. Follow my advice and everything will turn out just as wonderful.
How to cook:
I wash the cereal several times with water. Let it swell while we work on zirvak. I cut meat larger, smaller onions, and carrots into straws. I pour oil into the multicooker bowl and wait until it warms up. Pour the onion into the hot oil and lightly fry on the “frying” mode.
Do not close the lid while vegetables and meat are fried!
Zirvak is prepared wonderfully right in the slow cooker. Nothing needs to be fried separately in a pan, as some chefs advise. I spread the pieces of meat in the browned onion and mix.
When the pork is browned, you can add carrots. I mix and fry the zirvak for another 10-15 minutes. Everyone has different multicookers, so be guided by the regime.
When the carrot is fried enough, I add enough boiling water so that it is 1.5 cm higher than 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 be stewed for about 10 minutes at a temperature of 120 degrees. After that, I fall asleep already swollen rice and level it.
Pour water carefully, substituting a spoon so as not to wash away all the cereal.
I add enough boiling water so that the rice is covered by 1 cm.
Now I close the lid. And I turn it on for 22 minutes. at a temperature of 100 deg. When it turns off, I let the pilaf brew for another half an hour.
A notable pilaf turned out - rice to rice! Serve immediately while hot. As you can see, cooking it is not as difficult as in a cauldron, and the taste and aroma are not inferior at all.
You probably already guessed that you can talk endlessly about the methods and nuances of making pilaf. But I say goodbye to you until the next tasty meetings. Thank you all, today I cooked pilaf with me!
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- 1 Traditional pilaf in a cauldron - step by step recipe
- 2 Uzbek lamb pilaf in a cauldron
- 3 Chicken
- 4 Beef
- 5 Variant of pilaf with chickpeas
- 6 Delicious crumbly pilaf with turkey
- 7 With duck
- 8 Pilaf in a cauldron on a plate of pork
The most delicious and juicy is pilaf in a cauldron. Every housewife should have such dishes in stock. Languishing in a cauldron will make any meat amazingly tender, and cereals or vegetables will be well saturated with fragrant spices.
Traditional pilaf in a cauldron - a step by step recipe
Ingredients: about 1 kg of fatty meat pulp, 720 g of Basmati (rice variety), 2 large carrots, 2 heads of garlic and onion each, a faceted glass of refined oil, 60 g of dark raisins, an incomplete tablespoon of zira, salt, coriander grains.
- To prepare the base, carrots are chopped into large strips. The grater is not used. Onions - half rings. Garlic cloves will be enough just to free from the husk.
- The flesh of the meat is washed and dried well.
- When all the ingredients are ready, you can start frying zirvak - the basis of the dish under discussion.
- First, oil is heated in a hot pot. Vegetables and slices of meat are sent to it. The garlic has not yet been added.
- Approximately 6-7 minutes after the start of roasting, washed rice is also poured into the cauldron. It is not required to pre-soak it in boiling water.
- At this time, the cereal is thoroughly washed. The friability of the finished dish will depend on this.
- Approximately 17 minutes after the start of frying zirvak, half of the spices and salt are poured into it.
- Groats are distributed from above, and water is poured out. The liquid should completely cover the food.
- Under the lid, the food will languish until the moment when the cereal absorbs all the broth.
- Only after that, the remaining spices and salt are added to the cereal. You can only stir the rice itself, without touching the zirvak. Heads of garlic are pressed into the surface of the cereal in different places.
Until the treat is ready, it needs to languish for about half an hour. It is advisable to further wrap the cauldron in a blanket and leave for another 20 minutes to “reach”. Before serving, you can remove the garlic, mix the mass and decorate it with fresh herbs.
At the stake
If you decide to cook pilaf in a cauldron on a fire, then the first thing you need to do is kindle firewood, wait until they burn out and begin to smolder a little. Only after that, an empty cauldron is installed on the brazier or other prepared structure. When it warms up well, you can pour oil into the container and cook the dish according to the recipe described above. Products are laid out in fat after the appearance of a light haze.
It is very important to use a thick-walled cauldron for this method of cooking, which will not allow its contents to burn. It is very convenient to fix the cauldron on a set with a tripod.
On an electric stove
The process of cooking pilaf on an electric stove is no different from languishing a dish on a gas oven. It’s just that you need to start heating the burner in advance. First, the temperature is set to a maximum of 9. Then, when roasting zirvak, it decreases to mode 4.
After adding rice, the mode changes to 2. And when the remaining spices and salt go to the cauldron, the heating temperature of the electric stove is reduced to a minimum. Under such conditions, the dish is brought to full readiness.
On gas
It is on a gas stove that modern housewives most often cook pilaf. This is the easiest and most affordable option. In the process, you need to use such a cauldron, the bottom of which can be securely fixed on the burner.
First, fat is heated in a container with a strong heating of the stove, then products for zirvak are added and the cooking process continues according to the above scheme. After frying vegetables and meat, the fire is reduced to medium. For the last half hour, pilaf languish on the stove with its minimum heating.
Uzbek lamb pilaf in a cauldron
Ingredients: a kilo of rice, the same amount of carrots and lamb, 4 large onions, 0.7 cups of melted tail fat, 2 dry red peppers, a head of garlic, a large spoonful of dried barberry, small. a spoonful of coriander seeds, coarse salt.
- To prepare a delicious lamb pilaf, you first need to cut the meat into medium pieces and rinse the rice well.
- Onions (3 pcs.) Are chopped in half rings, carrots - in thick bars. Garlic gets rid of the husk.
- On heated fat, over high heat, the whole remaining onion (peeled) is fried. When the vegetable turns black, it is removed from the cauldron.
- Chopped vegetables are poured into fat and cooked until golden brown. Then seasonings and chunks of meat are poured into them.
- The fire is reduced to medium, boiling water is poured in a layer up to 2 cm, hot pepper is laid.
- The base languish for about an hour.
- Further, rice is distributed along the zirvak and more boiling water (salty) is poured in. Its level should be about 3 cm above the cereal layer.
- As soon as the water is absorbed, crushed garlic is pressed into the grits, the rice is pierced to the bottom in several places and remains at a minimum heat under the lid for another 25 minutes.
Only ready-made Uzbek pilaf can be mixed.
From chicken
Ingredients: a kilo of steamed Jasmine rice, 1.5 kilos of chicken, a pound of carrots, 130 g of apricots, 2 pcs. quince, 1.5 st. refined oil, a large spoonful of cumin, 4 onions, any other spices to taste, coarse salt.
- The cereal is washed and boiled until half cooked.
- Boneless chicken cut into large pieces.
- Three onions are cut into rings, carrots - into thick straws, quince fruits - into 6-8 parts. It must first be rid of the bones. Apricot is washed with a stream of hot water.
- The remaining onion is fried in hot oil until black, after which it is thrown away.
- On hot fat, a base is prepared from prepared vegetables and chicken.
- When the carrot softens, spices, salt are poured into the cauldron, quince and apricots are added. A little boiling water is also poured in.
- The mass languishes over low heat for 50-60 minutes.
- Rice is leveled on the surface of the base. More boiling water is poured, the level of which should be a couple of centimeters above the cereal. The mass is prepared over high heat until the liquid has completely evaporated.
Chicken pilaf is served with coarsely chopped fresh or pickled vegetables.
Beef
Ingredients: 820-840 g beef, 330 g rice, 4-5 pcs. carrots, coarse salt, a large pinch of ground barberry, 2 onions, zira, a mixture of peppers, oil.
- Medium-sized pieces of beef and small onion cubes are fried in hot oil. Next, a large straw of carrots is poured to them.
- The mass is covered with a lid and languishes for about 17 minutes.
- Rice is leveled on the surface of the roast. Sprinkle seasonings and salt.
- Hot water pours out from above. Its level should be above the thick by about a phalanx of the finger.
Under a closed lid, beef pilaf is cooked until the liquid is completely absorbed.
Variant of pilaf with chickpeas
Ingredients: a kilo of any meat and the same amount of carrots, 230 g of chickpeas, 1.5 kilos of rice of a suitable variety, coarse salt, refined oil, 2 onions, garlic head, small. a spoonful of zira and any other spices.
- Chickpeas are soaked in cold water overnight.
- On heated oil, carrot sticks are fried with onion half rings and slices of meat pre-washed and dried with a paper towel.
- Together, the basis for the future pilaf languishes under the lid for about half an hour.
- Rice is cooked separately until half cooked (in salt water).
- Salt and selected spices are poured into the cauldron. After another 12 minutes, semi-finished cereals are distributed over the surface of the frying with seasonings.
- Hot water is added, chickpeas, a head of garlic, rid of the top husk. The liquid should completely cover all products.
Pilaf is cooked until rice is soft and water is absorbed.
Delicious crumbly pilaf with turkey
Ingredients: half a kilo of poultry fillet, 290 g of rice of a suitable variety, salt to taste, 2 garlic heads, any spices (best of all - barberry, zira, a mixture of peppers), 2 onions, refined oil, large carrots.
- The bird is cut into medium pieces. Vegetables shred arbitrarily, but it is better not to make the slices too small.
- A large amount of oil is heated in a cauldron. First, onion is fried on it until golden brown, then turkey and carrots are poured here.
- Together with frequent stirring, the products languish for another 6-7 minutes.
- The mass is salted, sprinkled with spices.
- A few minutes later, pre-washed rice is scattered on the surface of the zirvak. In different places, heads of garlic are pressed into it without the upper husk.
- Boiling water is poured into the cauldron 2 cm above the level of the cereal.
Pilaf is being prepared until the liquid has completely evaporated.
with duck
Ingredients: a kilo of duck legs, olive oil, a head of garlic, 1 pc. hot pepper, a kilo of rice, coarse salt to taste, spices (necessarily - zira and ground barberry), a kilo of carrots, 3 large onions.
- Fat is cut off from the legs of the bird and fried to the state of dry cracklings right in the cauldron. A little olive oil is also sent here.
- When the mixture warms up well, on it you need to fry onion half rings, carrot straws, small pieces of meat cut from the bones. Cracklings from the cauldron are previously removed.
- When the meat is fried and the vegetables soften, seasonings, a whole head of garlic (without the top husk), salt and water are added to the container. The liquid should be more than thick by about 1 cm.
- The mass is prepared for about half an hour. Further, pre-washed rice is leveled on its surface.
- Another liter of salted boiling water is poured in.
- The mass languishes until the cereal is fully cooked. In this case, the components of the dish should not be mixed.
- When all the water has completely evaporated from the cauldron, the treat remains on low heat for another 17 minutes.
Only after that, pilaf can be removed from the stove, mixed thoroughly and served.
Pilaf in a cauldron on a plate of pork
Composition of products: for a whole kilogram of pork pulp and cereals of a suitable variety (Jasmine, Basmati), vegetables are taken in the same amount - carrots, onions, 2 whole heads of garlic, a large spoonful of coarse salt, a mixture of peppers, sunflower oil, small. a spoonful of barberry, sweet paprika, cumin.
- Peeled rice is cut into half rings. Carrots are cut into long strips. Its thickness should be at least 0.5 cm.
- The meat is cut into medium pieces.
- A cauldron with oil is placed on the stove. A few onion petals are sent to it. They should fry until deep brown. Next, the darkened onion is thrown away, and prepared vegetables are laid out in a container. When they are browned, the meat is added.
- After 17 minutes, the base is poured with 1.5 liters of hot water with salt and spices. Together, the ingredients are stewed for about half an hour.
- Washed rice is gently spread over the surface of the products. Unpeeled garlic is immersed in the groats (in different places).
- When the liquid drops below the level of rice, it must be collected in a slide and covered with a plate.
- After that, the dish is cooked for another 15-17 minutes.
It remains to get the garlic and serve the pork pilaf to the table.
Pilaf is an incredibly tasty and satisfying dish. Many housewives find pilaf difficult to cook and prefer not to cook it at all. But it's not! Pilaf is a quick and easy dish. Not many people know, but if you use steamed rice instead of regular rice, then cooking will become much easier.
Pilaf will be tasty and crumbly. A mixture of fragrant spices for pilaf can be bought at any store, which will further facilitate cooking. Today site website offers recipe for pork pilaf cooked in a cauldron. Step-by-step cooking photos will help you not to make mistakes in the process.
Pork pilaf in a cauldron: a step by step recipe
You will need the following products:
- Pork (shoulder or neck) - 800 grams
- Steamed rice - 400 grams
- Carrots - 300 grams
- Onion - 300 grams
- Vegetable oil - 100 grams
- Spices for pilaf - 40 grams. Or individually (black pepper, red pepper, turmeric, cumin)
- Garlic - 60 grams (1-2 large heads);
- Salt - to taste
Cooking:
1. Cut the pork fillet into large pieces: this way the meat will remain juicy and will be much tastier. You can pre-pierce the meat with a tenderizer (a special meat chopper with knives, the meat cooks faster and becomes soft).
2. Cut the carrots into large strips.
3. Onion cut into cubes.
4. Pour vegetable oil into a cauldron or cast-iron roaster, heat over medium heat, spread the pieces of meat, fry until golden brown.
5. Add carrots to the fried pork, continue to fry.
6. After five minutes, add the onion, fry for a few more minutes until the onion is browned. Pour spices and salt, mix. You can use ready-made mixtures of spices for pilaf. Or add separately - ground black pepper, ground red pepper, turmeric, cumin.
7. Now it's the turn of rice. We wash it several times in water, lay it carefully on top of the meat, trying to cover the entire surface, level it with a spoon. In a thin stream, pour hot boiled water into the cauldron. The water should cover the rice by one centimeter. Cover the pilaf with a lid, reduce the heat, leave to simmer for 20 minutes.
8. In the meantime, peel the top husk from the head of garlic.
9. After 20 minutes, open the lid, make two deep holes in the rice with a spoon, put garlic in them. We “bury” the holes, cover the pilaf with a lid, cook for another 10 minutes.
When all the water has evaporated, the pilaf will be ready. Now it can be mixed.
Authentic Uzbek pilaf is made from lamb or, in extreme cases, beef, and, depending on the season, various vegetables or fruits, such as quince or pumpkin, are added to it.
If you are planning to organize a picnic with friends in nature or in the country, cook according to our recipe.
It is customary to add a lot of spices to pilaf: barberry, cumin, hot capsicum. Of course, such a dish turns out to be incomparably tasty, fragrant, crumbly. But, there is not always time and necessary ingredients. Therefore, we will cook a quick homemade pilaf with steamed rice pork. It cooks much faster, and the taste is not inferior to the classic Uzbek pilaf.
For appetite
In the East, it is customary to serve delicious aromatic tea with thyme to any table. This herb is incredibly useful and gives the drink aroma and astringency. Such tea goes well with hearty meat dishes, helps the body to absorb them and pleasantly complements the feast.
Not every housewife knows which part of pork is better for pilaf. By itself, pork is a fatty meat. The main requirement for meat in pilaf is the absence of veins and excess fat. But lean meat won't work either. Therefore, for pilaf, it is better to dwell on the pulp - the neck or the neck. Pork ribs are fine too, as long as they're not too greasy.
When choosing meat, pay attention to its freshness - if it is a little weathered - it's not scary, the main thing is that the color is uniform, and the meat itself is not sticky.
When preparing meat, it must be thoroughly washed and dried - excess moisture will only damage the quality of the pilaf. Be sure to remove excess fat and streaks. If you stopped at the ribs - make sure that there are no small bones and chips - it's not good if they come across in the finished dish.
The choice of rice should be approached especially carefully. It will depend on how correctly you choose this ingredient whether you get a real crumbly pilaf like oriental chefs.
For Uzbek pilaf, chefs choose exclusively long-grain rice - Khan or Pakistani. Pay attention to the packaging - there should not be rice crumbs inside, this indicates a poor quality of the product. The color of quality rice should be yellowish and slightly translucent.
Rice must first be prepared - rinse thoroughly several times to remove excess starch. Next, the rice is processed in accordance with the recipe.
In the traditional Uzbek pilaf, there are always two main seasonings - zira and barberry. Barberry is a universal seasoning, does not give a specific aftertaste and adds a pleasant sourness - perfect for pork pilaf. Zira seasoning is more specific, has a pronounced taste and aroma, and not everyone will like it in combination with pork.
If you are preparing a European version of pilaf, use traditional spices. Pork goes well with black pepper, bay leaf, garlic. Try spicy capsicum, but be careful only if you like it spicy. A mixture of peppers goes well with pork - it is already sold in ready-made ground form. Try coriander, but be careful - not everyone likes it either.
If you have already used store-bought seasoning mixes for pilaf and they suit you, this is also a good option, but if you are cooking pilaf for the first time, it’s not worth the risk, you can ruin the dish.
Ingredients, calculated on a 3-liter cauldron
- pork - 650 g
- steamed rice - 400 g
- carrots (medium) - 2 pcs.
- onion (medium size) - 2 pcs.
- garlic - 1 whole head and 5-6 cloves
- vegetable oil - 100 ml
- bay leaf - 2 pcs.
- spices (turmeric, ground red pepper, ground black pepper, coriander) - 0.5 tsp each.
- salt - to taste.
How to cook
Carrots for pilaf must be cut into sufficiently large strips, more precisely, cubes. Although, you can grate it on a coarse grater, but then as a result, the carrot becomes too steamed, soft and the pilaf turns out to be more viscous, similar to rice porridge. 
Onion cut into large half rings. 
It is better to take pork for cooking pilaf with fat, it is necessary to cut the meat into medium pieces. 
Now that all the products are prepared, you can proceed to the main preparation of pilaf. It is better to cook it in a thick-walled saucepan or a cauldron (in my case, it is a cauldron).
Some, initially, pour vegetable oil into the cauldron, and lower the meat into it. But, I do it a little differently. I put the meat in a cauldron, put it on a strong fire and fry the meat, melting the existing fat from it, and only then pour in the vegetable oil. The meat should be fried until golden brown. 
To the fried meat lay out half rings of chopped onion. We continue to fry for 3 minutes. 
Next, add chopped carrots, and fry again for 5 minutes. 
The time has come for all the spices, add them to the cauldron, salt and mix. 
Now in the very center we install a whole head of garlic, peeled from all layers of the husk, except for the last one. Put a few peeled garlic cloves around the edges and put a bay leaf. 
Pour hot water into the cauldron - 600 ml (I measured all proportions), and simmer over low heat (with a slight seething of the contents) for 20 minutes. We need to cook a real zirvak for pilaf.
After 20 minutes, we remove a whole head of garlic from the cauldron and spread the steamed rice, which must first be washed well in several waters. Put the garlic back in the middle of the rice. 
Pour a little more hot water into the cauldron, so that it covers the contents by 3 cm. Pour the water carefully so that a funnel does not form and the lower layers of pilaf (meat, vegetables) do not float to the surface. To do this, we hold a slotted spoon over the cauldron and pour water on it so that dispersion occurs.
We make the fire stronger so that the water begins to boil slightly. Then the oil and fat from the bottom, under the influence of the seething water, will rush up and envelop all the grains. When there is practically no liquid left on the surface, cover the dishes with a lid and send them to simmer over low heat for about 40 minutes. 
Rice along the edges cooks much faster than in the middle, so after about 30 minutes, carefully collect the rice from the edges to the middle, forming a hill. In the formed hill, we make a recess, to the very bottom, hot air will come out through it and all the uncooked rice will be cooked. There are still 10 minutes left and the pilaf will be ready. In fact, look at the readiness of rice, it may take a little more time. 
That's all, a delicious pilaf of steamed rice with pork meat is ready. We spread it in one large dish, sprinkle with chopped herbs, add fresh vegetables and serve. Enjoy your meal!
How many calories are in plov?
Despite its high nutritional value, pilaf is considered a healthy dish, as its ingredients combine well and are perfectly absorbed by the body. If we consider the calorie content, then it all depends on the type of meat used in the recipe.
The most high-calorie pilaf is pork pilaf, it contains up to 285 calories per 100 grams of the dish. If meat with fatty layers is used, then the calorie content can reach 300 Kcal per 100 grams.
The next in descending order of calories is also the most popular. It has approximately 236 calories, but it is also very satisfying, which allows you to eat a satisfied small portion and not feel hungry all day.
In the East, it is almost as popular as lamb pilaf, but at the same time it is more dietary - only 200 calories per 100 grams.
Useful advice
Traditionally, in the east, fresh vegetables and herbs are served with pilaf - various and in large quantities. They go well with this hearty and healthy dish, significantly reducing the calorie content of lunch. You can make a vegetable salad or just chop coarsely and put on a beautiful flat dish - it will turn out bright, healthy and very tasty.
The most dietary pilaf is made from chicken or (not counting pilaf with vegetables or fruits), it has about 190 calories and this is the most healthy pilaf, it is very well absorbed and contains a large amount of elements needed by the body. 
Whichever option of pilaf you choose - if you take cooking seriously, choose high-quality, fresh products - no calories will hurt your figure.
Today, there are many ways to cook real homemade pilaf. To do this, they use a fire or barbecue in nature, and gas or electricity from a stove, modern multicookers are often used. The choice of dishes is also important. In camping conditions, this can be a pot or a cauldron, and at home you can take a pot, a stewpan, pots, a duckling, and even an ordinary frying pan. In what capacity is it best to make pilaf?
According to the Uzbek traditions that gave us this dish, the most suitable dish is a cauldron. With its help, a special oriental cooking technology is observed, thanks to which the rice is not boiled, but steamed, which is why it turns out so crumbly and soft. The thick walls and bottom allow the cookware to heat up simultaneously from all sides, so all the ingredients cook together without burning. This is the advantage of a cauldron over a saucepan - you do not have to constantly stand at the stove, monitor the level of fire and periodically check if the zirvak is burnt.
Try making this delicious Uzbek dish for your family. Grab a magical cast iron cauldron, fresh produce, and follow our step by step recipe with photo or tutorial video. If you follow all the step-by-step actions correctly, then a delicious lunch is guaranteed to appear on your table in the shortest possible time.
Recipe for pilaf in a cauldron
The choice of meat for this dish should be approached responsibly, since Uzbeks call pilaf only rice with lamb. You can also use pork, beef, veal, lean turkey. Dietary chicken pilaf also comes out excellent. You can do without meat at all, and cook a vegetarian vegetable rice side dish, using even frozen mixtures.
Almost every family has its own way of preparing the dish: some add dates, raisins and dried apricots to pilaf, others cook bulgur, buckwheat or chickpeas instead of rice. No matter how many ideas there are, they all have the right to exist, because there is no one exact guide to creating pilaf. This dish has long gone beyond Uzbek traditions, and in Moscow alone there are more than a thousand chefs who can cook it according to an original and new recipe.
Rice is another important component of pilaf. Which variety to choose? Uzbeks advise using the usual long-grained. In fact, you can take any cereal, the main thing is to observe the correct ratio of rice and water, and also periodically make sure that the pilaf does not turn into porridge during cooking.
Advice: if you are not confident in your abilities, you can take already steamed cereals - due to heat treatment, such rice will not stick together, it does not need to be soaked in water or washed beforehand.
Ingredients
Servings: - +
- mutton 1 kg
- rice 1 kg
- onion 300 g
- carrot 400 g
- hot red pepper4 things.
- vegetable oil300 ml.
- salt 1.5 tbsp
- garlic 3 heads
per serving
Calories: 257 kcal
Proteins: 8.2 g
Fats: 15.8 g
Carbohydrates: 20.5 g
60 min. Video recipe Print
Rice must be pre-prepared: rinse several times in running water until it is completely transparent. Then fill the cereal with warm water and set aside for a while. If steamed rice is used, then this step can be skipped.
We heat the cauldron over high heat. The whole point of cooking zirvak is to quickly fry the ingredients, so don't be afraid to turn the burner on to the maximum.
Add oil to the pot and heat it up.
We clean the onion from the husk, wash and cut into half rings. Make sure there is no water on it before throwing it into hot oil, otherwise there is a risk of getting burned, as the liquid immediately boils in the oil.
Fry the onion over high heat for 5 minutes until it becomes golden brown. During this time, water will evaporate from it, so in the future the meat will be fried, and not stewed.
We cut the lamb into cubes or cubes one and a half centimeters, and then send it to a cauldron and fry on both sides for 10 minutes.
Carrots for pilaf are traditionally cut into thin strips 4 cm long, but in some recipes it is allowed to grate or chop it into cubes, this is a personal matter for everyone. Fry the zirvak for another 5 minutes.
Reduce the heat to medium, add 50 ml of water to the cauldron, and simmer all the ingredients under a closed lid for 30-40 minutes until the lamb is ready.
When the meat is cooked, pour salt into the zirvak - the broth should be slightly over-salted, this is normal, since we do not salt the rice. Optionally, you can add a variety of spices like zira, turmeric or barberry, but the essence of pilaf is not at all in them, but in the main ingredients.
Wash red pepper, dry with towels and dip in zirvak without removing the stalk.
Drain the water from the rice and, using a spoon, carefully spread it on top of the cauldron in an even layer, distributing it over the entire surface.
Trying not to damage the integrity of the rice layer, fill the pilaf with hot water so that it covers the entire mass by 2 centimeters.
We clean the garlic from the husk, wash it, but do not disassemble it into slices. When the liquid is absorbed into the rice, we stick the heads of garlic into the pilaf.
Now we need the water to boil as quickly as possible, so close the cauldron with a lid, turn on a strong fire and cook the whole mass for a few minutes until boiling
Then reduce the heat to medium and remove the lid until the very end. In the process of evaporation, in no case should the cauldron be closed.
Rice will cook for about 30 minutes. Taste it - if it is still raw, and all the water has boiled away, you can add a little more, but do not overdo it, otherwise the cereal will turn into porridge.
You can mix pilaf at the very end, after the rice has cooked. At this time, we find and take out the pepper and garlic from the whole mass.
Features of cooking on different stoves
Chefs around the world prefer to cook on gas stoves, as the food heats up evenly and instantly, and when turned off, this heating stops immediately, which allows you to control the entire process from start to finish.
Cooking on an electric and gas stove, however, is no different, although an electric stove is much easier to use and clean, and it's also easy to cook food on thin-walled cookware.
Much more attention should be paid to the induction cooker, because it has a very high heating rate. For such stoves, you need to buy specialized dishes and use, for example, a cast iron cauldron, since the only condition is that the bottom is magnetic.