How to cook pork pilaf: delicious recipes with photos. Cooking pork pilaf at home: cooking secrets, step-by-step photo recipe Pilaf recipe with pork

Every housewife knows that if we prepare pork pilaf at home, many difficulties await us. First, you need to choose quality products. Cook the rice so that it is soft and crumbly, but not overcooked. And it’s almost impossible to figure out the choice of suitable spices without the help of a specialist.

However, you should not be afraid and refuse to please yourself and your loved ones with this amazing treat. It’s enough just to learn the simple but useful secrets of pork pilaf, and everything will immediately fall into place. You won’t even notice how you will learn to cook this dish no worse than professional chefs.

Pilaf is one of the most ancient works of culinary art. Therefore, it is not even possible to establish where and when it was first welded. In the same way, one cannot assure that only the Uzbek or Iranian method of preparing it is truly correct.

Cooking pork pilaf at home is a very interesting and exciting process. Despite the fact that some difficulties may arise, you will certainly be pleased with the result. By following the tips, you can easily make real pilaf from simple and affordable products with your own hands.

Secrets of cooking pork pilaf

There is an ancient oriental legend that pilaf has not only amazing taste, but also medicinal properties. Avicenna recommended this dish as a medicine to all his patients. With its help, Avicenna treated exhaustion, diseases of the digestive system and other ailments. In the East they believe that even the name of this dish did not appear by chance and that it contains the main secret - the basic composition of the ingredients.

Products

There are many names under which the well-known and beloved pilaf is hidden. In Azerbaijan it is known as plov, in Turkey pilav, and the famous Uzbek dish is called Palov Osh. It is the Uzbek interpretation of the name that is widely known to fans of this dish.

P – the first letter of the word piyoz is translated as onion. Depending on the cooking method, you can use not only onions, but also other types and varieties. Leeks, shallots, red and blue varieties are suitable; they will add juiciness and pleasant sweetness.

A – aez – carrots. This root vegetable gives the finished dish not only a mild sweet taste, but also color. Therefore, it is advisable to take juicy, sweet varieties of carrots.

L – lahm – meat. The pork should be fresh, with pieces of fat, but without veins.

O – oliyo – fat. Since pilaf is made from pork, there is no need to take additional fat. Any vegetable oil that is odorless is suitable for frying vegetables.

B – blows – salt. As for preparing other dishes, sea salt without iodine is most suitable.

O - about - water. The liquid in which food will be cooked must not only be clean and safe, but also tasty. That is why, ideally, you need to take spring water, but drinking water without gas is also suitable.

Ш – shawls – rice. To prepare pork pilaf at home, a frying pan, saucepan, slow cooker or cauldron is most often used. Depending on the cooking method, you can take both long-grain and round varieties of cereals. The most suitable are durum varieties with low starch content. However, with proper preparation, almost any rice can be cooked.

Thus, preparing pork pilaf at home requires the presence of seven main components. However, we should not forget that real pilaf is distinguished not only by its taste, but also by its aroma. That is why special attention should be paid to the choice of spices and seasonings.

Seasonings for pilaf with pork

As you know, pilaf is a fairly fatty dish. If we calculate the nutritional value of all components, the calorie content of pilaf with pork per 100 grams is on average 203.5 kcal. Despite this, there is no heaviness or discomfort left after it. The main secret that tasty and appetizing pilaf can be eaten in almost any quantity lies in a unique mixture of spices.

Many modern nutritionists claim that hot spices have the unique ability to speed up metabolism and increase the number of calories burned. Therefore, seasonings for pilaf with pork should be not only aromatic, but also spicy.

The traditional mixture necessarily includes: cumin, barberry and hot pepper.

Zira has a strong and pleasant smell. It gives it a special light nutty flavor and oriental aroma. However, she also has another, no less important ability. Zira seeds help fatty foods be better absorbed by the body, so it is simply necessary in pilaf with pork.

Barberry- delicious sweet and sour berries with a subtle fruity aroma. The berries contain a large amount of vitamin C. In addition, they are rich in malic, citric and tartaric acids. Barberry has many beneficial properties: it cleanses the body of toxins, relieves inflammation, and in Tibet it is considered a source of eternal youth.

Pepper has a high bactericidal effect and is considered one of the most effective means for stimulating appetite.

To add color, you can add a little saffron, turmeric or ready-made curry mixture. Other seasonings can be added to your taste, but the main three spices should always be present.

Which part of pork is best for pilaf?

When planning to make delicious pilaf, the question of choosing meat often arises. Pork is usually cut into 10 meat parts, each of which is suitable for a specific cooking method. Determining which part of pork is best for pilaf is not difficult: the meat should be fresh and have small streaks of fat. Thanks to the fat layer, the meat turns out very juicy.

Brisket is a part of the carcass that is ideal for preparing pilaf. The layers of fat may be slightly wider or thinner, so they can be trimmed and melted if necessary for frying vegetables.

Ribs, shoulder and neck have excellent taste.

When determining which pork is best for pilaf, first of all you need to pay attention to the color and smell of the meat. The meat part should have a pleasant pink tint, and the color of the fat should be light, without yellowness.

Press down on the pulp with your hand and quickly release. If the structure of the meat is dense, elastic and quickly regains its shape, then the pork is fresh. If after pressing there is a hole left, it is better not to buy meat.

Pork should not be sticky or have an unpleasant sour smell.

Utensils for pork pilaf

A cauldron or thick-walled pan is best. However, for home cooking, you can use any utensils, including a frying pan with high sides (at least 5 centimeters) and even an air fryer.

Now that all the secrets of pork pilaf have been revealed, it’s time to cook it.

Recipe

Cooking time: 60 minutes

Number of servings: 8

Ingredients:

Pork - 500 g
Rice - 2 cups
Carrots - 3 pcs.
Onion - 3 pcs.
Vegetable oil - 100 ml
Zira - 1/2 tsp.
Barberry - 1 tsp.
Hot pepper - 1 pc.
Salt - to taste
Curry mixture - 1 tsp.

Preparation:

Prepare meat, rice, vegetables and seasonings. Rinse the piece of pork and dry it with a napkin. Peel carrots, peppers and onions and rinse in cold water.

Cut the meat into not very large, but not too small pieces.

Chop the onion into thin rings, cut the carrots into strips. It is not recommended to grate carrots, otherwise they will release juice and the vegetables will not be fried, but stewed. This will soften the rice and make it sticky and porridge-like.

Wash and dry one pod of hot pepper. If desired, it can be cut into thin slices, but it is best to use the whole pepper.

Sort the rice, add water and rinse well. If you are using steamed rice, place the rinsed grains in a colander and allow excess water to drain. If you used regular cereal, rinse it several times to remove all excess starch and soak it in cold water. Set the cereal aside for 20-30 minutes. so that it absorbs water.

Pour a little oil into a frying pan, cauldron or saucepan and heat well. Add cumin seeds and fry for 2-3 minutes.

Add pieces of meat and fry. Cook until the pieces of lard melt and the pulp acquires a beautiful golden brown crust.

Since pork is a fairly juicy meat, it is not advisable to fry it with vegetables. Place the pieces of meat on a plate or transfer them to another vessel where the zirvak will be prepared: a cauldron, saucepan or multicooker bowl.

Pour the remaining oil into the pan and fry the onions and carrots one by one. Add the fried vegetables to the meat.

Add barberries, pepper and salt. You can add a little curry or turmeric for more flavor.

Boil water and pour over the meat and vegetables so that they are completely covered.

Place the zirvak on the stove and cook over high heat for 15-20 minutes. During this time, the meat should be well saturated with a spicy aroma, and the vegetables should soften.

Place rice cereal in the zirvak (do not mix the products) and spread into an even layer.

Place the pilaf on the stove, bring to a boil, add pepper and cover with a lid. Now you will need to reduce the heat and leave to simmer until the liquid has completely evaporated.

Without opening the lid, leave the pilaf on the stove for another 10 minutes until it is ready, or put it in a warm oven.

Serve the finished pilaf with tender pork meat with a light vegetable salad or other appetizer. Bon appetit!

Lamb is a traditional meat for preparing classic Uzbek pilaf. But the spread of recipes around the world has made adjustments even to standard dishes. Delicious crumbly pork pilaf is an equally popular and sought-after dish. After all, this meat is easier and faster to prepare, and its taste is in no way inferior to lamb.

How to cook crumbly pork pilaf

Pilaf is a dish for which step-by-step recipes with photos will not provide any significant clues. The only thing that can be assessed from them is the intensity of frying of the components and the size of the chopped vegetables and meat.

When preparing, you need to take into account several nuances:

zirvak – meat frying for a dish, cooked in a large amount of oil. As a base, you can use fillet or ribs with thin bones obtained from young pork. Small layers of lard are also suitable;
carrots for real pilaf are not grated, but cut into cubes or long strips (straws);
the sequence of actions at the frying stage may differ: to prevent the onion from burning, some cooks place it on top of the meat, but before the carrots, others add it before the meat;
To prepare delicious crumbly pork pilaf, you need to choose the right rice. There are varieties that are labeled as “for pilaf”: devzira, steamed types. But it’s best to experiment with several varieties, because producers in different regions of the country differ;
You need to cook the dish in sunflower oil or lard if you come across pieces with a large layer. The fat is first rendered;
barberry gives sourness to pilaf, but it is not necessary to use it, despite the fact that the seasoning is found in almost all traditional recipes.

Now you can start preparing delicious pilaf with pork.

Quick and tasty pork pilaf in a cauldron over a live fire

To cook crumbly pilaf in a cauldron over a live fire, you need to use only high-quality firewood or coal.

No plastic or rubber elements should get into the fire.

To complete the recipe, you need to take the exact amount of components, or increase them in accordance with the proportions.

Ingredients:

1 kg of pork pulp without bones and excess fat;
1 kg of long grain rice, or a special variety for crumbly pilaf;
1 kg carrots;
4 large onions;
200 ml odorless vegetable oil;
2 heads of garlic;
cumin (cumin) – 1-2 tsp. depending on the accompanying seasonings.

Optionally, you can take hot pepper (in pods) to taste, salt, black pepper, seasoning for pilaf, barberry and herbs.

Remember that there should not be too much spices.

The meat is cut into large pieces as soon as the rice is washed to white water and left to soak for 30-40 minutes.
Meanwhile, the cauldron is heated over high heat, a glass of oil is added.
As soon as smoke appears, add onion, cut into half rings.
After 3-4 minutes, add pork to the onion: the meat should be covered with a golden brown crust, and the liquid should evaporate.
At the final stage of preparing zirvak, add carrots, stirring constantly.
After 5-7 minutes, when the vegetables and meat acquire a golden color, add seasonings, salt, add hot water so that it is 1 cm higher than the contents.
Now you need to reduce the heat and simmer the delicious pilaf for another 5-6 minutes. Then add rice and add water to cover the cereal. Remove the slotted spoon after adding it carefully, leveling the layer of rice, but without stirring it!
As soon as the water boils, add the peeled heads of garlic. The cauldron is covered with a lid.
The cooking time from this moment is 12-15 minutes, since the meat is already ready.

The final touch is to decorate with herbs and serve.

How to cook crumbly pilaf with pork at home on the stove

To prepare crumbly pilaf with pork and rice, take a cast iron frying pan (a wok with a narrow bottom and wide edges).

You can use similar aluminum cookware with a thick bottom.

It is very important to use the exact amount of water to avoid making a mess.

Before you start preparing crumbly pilaf with pork, collect all the ingredients:

Take 1 kg each of pork and rice, which after cooking turns out crumbly;
carrots need 200 g less - 800 g;
garlic – 3-4 heads, and onion – 600 g;
obligatory spice – cumin 1 tsp;
vegetable oil – 200 ml;
water - 1.5-2 liters, if you use a cauldron rather than a frying pan to prepare pilaf with pork, less water will be required;
you can add 1 tsp. mixture of peppers, a handful of barberry and 1 tsp. turmeric.

The technology for cooking pilaf on a stove differs only in minor nuances, but the process itself will not be the same as when using an open fire. Here you don’t need to monitor the dishes every second and prevent excessive heating:

Rice is poured for 40-60 minutes, after rinsing until the water is clear.
The carrots are cut into cubes, the onions into half rings, and the pork into large cubes.
First, fry the onion in slightly smoking oil, then add pieces of pork to it, no need to cover with a lid.
When the pork is browned, add carrot sticks. It is important to press the vegetables onto the surface of the meat with a spatula without stirring. Then the carrots will be saturated with the aroma of fat, and will not boil over.
Prepare the spices: peel the garlic, cut off the top part, chop the peppercorns, sort out the barberries.
Add 2 tbsp to zirvak. l. salt, cumin, crushed pepper. If hot chili pods are used, they are added whole.
Pour hot water over the products 1 cm above their surface.
Add barberry and remaining spices, cover with a lid and simmer for about 10 minutes.
Place rice on top, carefully distributing it with a spatula. You need to press the cereal well, but do not mix it.
Immediately add the peeled heads of garlic and pour boiling water over the mixture 1.5 cm above the level of the rice.
After boiling, use a stick to make holes in the compressed cereal so that the moisture evaporates faster. Cover with a lid.
As soon as the moisture has evaporated, scoop the rice into a mound with a spatula, reduce the heat to low and cover the wok with a towel. After 20-40 minutes, turn off the stove.

The cooking time at the last stage depends on the type of rice chosen. So, steamed grain will take longer to boil than polished grain. At home, pilaf is served on a large platter, laying out rice first, and then pork and carrots. You can lay it out in a mound after mixing the ingredients first.

Pork pilaf in a slow cooker is the most delicious recipe

A step-by-step recipe for crumbly pilaf in a slow cooker with pork - a great find for those who want to save time and use a kitchen tool to its maximum potential.

When using the right recipe, a dish in a slow cooker turns out tasty, aromatic, and does not require any complex manipulations.

But in order to prepare tasty and crumbly pilaf with pork, you need to strictly follow the requirements of the recipe, otherwise the dish will turn into rice porridge.

What you will need

To prepare the recipe, take the following ingredients:

pork - fatty neck or other type of pulp - 600 g;
special rice for pilaf or basmati – 400 g;
onion – 300 g;
carrots – 300 g;
sunflower oil – 150 ml;
garlic – 1 head;
zira – 0.5 – 1 tsp.

You can add pepper or coriander, as well as other seasonings that go well with the pork. For a subtle sour note, use dried barberries.

How to cook

As in any other recipe, the rice is first washed with water, soaked for 40-60 minutes and the vegetables are prepared. Then pour oil into the multicooker; when smoke appears, fry the onion in the “fry” mode.
Then pieces of pork are added, and when an appetizing crust appears, add carrots. After 10-15 minutes, after stirring, add boiling water (1 cm above the food), add salt and spices, including the head of garlic.

Close the lid and set for 10 minutes at 120 degrees. Open the multicooker, pour in the swollen rice, and pour water down the side (70-80 degrees). Set the temperature to 100 degrees, close the lid and turn on for 20 minutes. After cooking, let the dish sit for 20-30 minutes.

Secrets of cooking pilaf

Use a few secrets when preparing a flavorful dish:

even if you really want to, do not grate the carrots, otherwise the pilaf will turn into porridge;
if you don't like long-grain rice, choose round grains with minimal starch content;
soak the rice in hot water with added salt (60-70 degrees);
if you need light pilaf, put the onion after the pork;
You can also get a richer taste if you first fry coarsely chopped onion over high heat, take it out and fry the meat in the same oil. In this case, the onions are placed again along with the carrots, but new ones.

During cooking, experimental cooks often discover new tricks and secrets for creating delicious pilaf recipes.

There are many secrets in the world on how to cook pork pilaf so that the rice is crumbly.

Secret one: If you want to make crumbly pilaf from pork and not only from it, but also from other meats, never grate carrots! It is better to cut into thin strips. The thicker the straw, the greater the likelihood that the pilaf will be crumbly. Follow the proportions in the recipe. There shouldn't be a lot of carrots.
Secret two: Choose your rice grains carefully! Long grain rice is suitable for this. Round-grain rice is also suitable, but you need to pay attention to the starch pollen content in the grain. The less starch, the better.
Secret three: Before cooking, soak the cereal in hot salted water (not boiling water)! This will prevent the rice from boiling and turning your dish into mush.

And now I will present you directly with the recipe for crumbly pilaf with pork.

Ingredients:

Pork fillet - half a kilo.
Large onion - 1 pc.
Carrots - 2 pcs.
Vegetable oil - half a glass.
Rice cereal - 2 cups.
Salt - to taste.
Seasoning for pilaf - 1 tsp.
Garlic - 3 cloves.
Barberry - 50 gr.

Preparation:

Cut the pork into arbitrary small pieces and fry in very hot oil. Choose dishes at your own discretion. This could be a cauldron, a kettle or a deep frying pan. Fry for 10 minutes, stirring occasionally, over high heat.

Cut the onion into half rings or smaller - it doesn’t matter. It will still not be visible after cooking. But chop the carrots only into strips. Add to the meat and fry for another 10 minutes, stirring occasionally. Then add the carrots and continue frying for 5 minutes.

After this, pour boiling water so much that the water covers the zirvak (the base of the pilaf) but not by much. Salt and add spices. If desired, you can add barberry. Simmer, covering with a lid, for 15-20 minutes over medium flame.
Meanwhile, rinse the rice grains and soak in salt water for 15 minutes. Then rinse in cold running water in a sieve and drain the water. Place the rice on top of the zirvak, pour boiling water 0.5-1 cm above the surface of the cereal and, adding heat, cook until the moisture evaporates. Be careful that the pilaf should boil evenly when cooking.

As the water boils away, use the handle of a slotted spoon to make holes to the bottom and wait until the remaining moisture has evaporated almost completely. Remove from the sides of the cauldron with a slotted spoon. Press the garlic into the rice. Then reduce the flame to low and, closing the lid, simmer for 15 minutes. After turning off the boiler, do not immediately open it, but wait 10 minutes for the dish to be filled with the aroma of spices. Mix the finished dish and place on a large flat plate. Delicious crumbly pilaf ready to eat

The calorie content of pilaf with pork is 318 Kcal.

Bon appetit!

The next recipe is also no less interesting. For it you need:

Pork tenderloin - half a kilo.
Rice cereal - half a kilo.
Carrots - 0.5 kg.
Onions - 2 large onions.
Vegetable oil - 2 ladles.
Garlic - 5-6 cloves.
Salt - to taste.
Barberry - half a glass.
Spices for pilaf - 1 tsp.

How to cook crumbly pilaf with pork:

Cut the carrots into strips and the onion into rings.

Cut the meat into large pieces of any shape and fry it in very hot oil in a cauldron or kettle for 10 minutes. You can use a duck pan or other cast iron cookware for this purpose. Fry over high flame.

Add the onion and fry for another 10 minutes, stirring constantly at the same temperature.

After a while, add the carrots and continue frying for another 10 minutes. Do not reduce the fire yet.

Pour boiling water over zirvak (the basis of future pilaf), reduce heat to medium. Add salt and spices and simmer for 20 minutes.

Before adding the rice cereal, add the barberries and peeled garlic and immediately load in the thoroughly washed rice in advance, spreading it evenly over the entire surface of the pot.
Add boiling water so that it covers the grain by 0.5-1 cm. Increase the flame to high and ensure that the contents boil evenly over the entire surface of the rice.

When the water has boiled away, pierce the cereal to the bottom in several places with the back of a slotted spoon and let the lower moisture also evaporate, but not completely. Then reduce the gas to low and assemble a slide in the middle of the cauldron. Close the pot and simmer for another 15 minutes.

After turning off the stove, do not remove the lid, but wait some more time to get a delicious dish. Then mix the pilaf and place it on plates. Place on the table hot. Serve salads with the dish. Such as cucumbers with tomatoes or onions, cut into rings and seasoned with vinegar. It is better to drink hot green tea.

Bon appetit!

Now you know how to cook delicious pilaf. If you follow the recipes step by step, you can cook a wonderful dish. Don't forget about the little secrets of preparing crumbly pilaf and everything will turn out the way you want! Have fun in the kitchen! Try the real one too.

This dish is very popular among connoisseurs of good cuisine. Although it is believed that some other meat (beef and/or lamb) should be used to prepare real pilaf, many home cooks are happy to get from their colleagues some new recipe for delicious pork pilaf and enrich their menu with gastronomic dishes created based on it. a masterpiece. Cooking this hearty and aromatic treat in your home kitchen, as the craftsmen assure, is not at all difficult. How to cook delicious pork pilaf? Let's talk about this in our article.

General information

Preparing delicious pork pilaf at home should begin with preparing the meat. Experts recommend using pulp or ribs for this. The process of preparing delicious pilaf involves stewing fried meat with seasonings, vegetables and rice.

About dishes

In what kind of container should you cook delicious homemade pilaf? Craftsmen recommend using a thick-bottomed pan, cauldron, duck pot or baking sheet for this. The dish is also prepared in pots, in a frying pan and in a slow cooker.

About the variety of recipes

There are a huge number of different recipes for preparing delicious pilaf. Culinary masters have come up with many interesting options for creating dishes. Photos of delicious pilaf prepared in different ways can be found in this article. In accordance with the recipe, the ingredients, in addition to pork, include various seasonings, fish, mushrooms, raisins and even tangerines. Rice is also not always an essential component of delicious pork pilaf. It is known that it is also prepared with buckwheat. And yet, the famous Uzbek pilaf is rightfully considered one of the most ingenious culinary inventions. It turns out that today Uzbeks, when preparing delicious pilaf (the recipe with photos is presented in the article), also use pork.

Features of the legendary dish

This treat has been known since ancient times. The recipe for its preparation is simple, and the dish itself has a special, unsurpassed taste. In addition, as experts say, Uzbek pilaf is truly healing.

According to nutritionists, the product is highly digestible (98%), which is achieved by the presence of a special combination of products. Therefore, despite the high fat content, many doctors consider delicious pilaf a light food. It is known that Uzbeks consume it at any time of the day, and even before bed, since it does not complicate digestion.

How to cook the most delicious pilaf with pork (Uzbek)?

To prepare 12 servings of this dish you will need:

650 g long grain rice;
650 g pork pulp;
300 g carrots;
650 g onions;
to taste: spices and salt (turmeric, cumin);
250 ml oil (sunflower);
650 ml water.

Cooking features

Not a single significant event in Uzbekistan is complete without this wonderful treat. The main feature of its preparation is the combination of prepared zirvak (special gravy) and cereal. According to the traditional recipe, the process consists of several stages.

Preparing zirvak

First, zirvak is prepared (a special gravy unique to Uzbek pilaf). They do it like this:

Pork (pulp) is cut into small pieces.
Oil (sunflower) is poured into a (hot) pan. After it has warmed up, meat is placed in it, which is fried over high heat until golden brown.
Peel and chop the onion, add it to the meat, reduce the heat to medium. The onion is fried until transparent. Then the carrots are washed, peeled, chopped into strips, added to the rest of the ingredients and fried until soft.
Next, the water is boiled and poured into the pan. The fire is again reduced (to the lowest). Then add spices and salt to taste and leave to simmer under the lid for 40-60 minutes.

Add rice

Adding rice is the next important step in preparing the dish:

The grains are sorted, washed and, after filling with water, left to soak for 40-60 minutes. Then the water is drained from the rice and the cereal is poured into a pan on top of the prepared zirvak. It is not recommended to mix rice with gravy until the pilaf is completely ready.
Cook pilaf over medium heat. Then, when the water is partially absorbed and evaporated, several holes are made in the rice. Reduce the heat to low, cover the pilaf with a lid and leave to simmer for about 20 minutes. After this time, the dish will be ready and can be stirred.

Serve

According to Uzbek culinary traditions, the dish is served on one large dish (clay, earthenware or porcelain) with low sides, designed for several people. Before serving, the pilaf must be mixed so that all its ingredients are distributed evenly. The temperature of the dish should be 70-75 °C. Place meatballs, quince, garlic, meat on top of the pilaf mound and sprinkle with chopped green onions.

The pork dish is served in portions in cash boxes - large soup plates or bowls. In the old days, during wedding celebrations, pilaf was served to guests on special plate-shaped flatbreads with thin centers and fluffy sides. According to Uzbek traditions, this national dish is washed down with tea and eaten with salads and flatbreads.

Basic principles for creating treats

When preparing Uzbek pilaf, you need to adhere to several general rules, regardless of which version of the recipe for this dish is chosen by the hostess:

Zirvak is prepared immediately after the oil is hot.
Experts believe that the taste of pilaf will be better the longer the zirvak is stewed.
Adding rice is carried out as follows: the washed grain is placed in an even layer in a zirvak and filled with water, after which the flame needs to be increased. The secret is this: the fat will boil at the bottom of the pan, and the water will rise to the surface of the rice layer. The water level must rise 1.5-2 cm above the contents of the pan. Uzbek pork pilaf (properly cooked) must certainly be crumbly, the grains in it must not stick together. For this purpose, finish cooking the dish, covering it with a towel. on your own steam. Only hard rice varieties are used.
The cookware (saucepan, cauldron, kettle) must be thick-walled, copper, cast iron or aluminum.
When cooking, it is important to use the minimum heat at which the dish should simmer.
The amount of water must correspond to the amount of rice. Pour boiling water over the pilaf, not cool water, so that it boils immediately.
Meat for pilaf must be fatty.
There should be a lot of oil. According to the traditional recipe, cottonseed, sesame and sunflower oils should be used in preparing the dish. If only one type of oil is used, sunflower is the most suitable. One of the important ingredients of Uzbek pilaf is animal fat (lamb or goat).

How to cook delicious pilaf (homemade)?

For those who do not take up the preparation of Uzbek, Fergana, Tashkent pilaf and other famous dishes, housewives suggest using this recipe.

How to cook tasty pork pilaf at home? It turns out that you can use a cooking sleeve for this.

Use:

350 grams of pork;
one glass of rice;
two glasses of broth;
cilantro, dill, parsley;
salt;
seasoning for pilaf;
seasoning for meat;
turmeric;
two medium onions;
one carrot;
one tablespoon of fat (margarine, butter, lard).

Step-by-step preparation

Prepare like this:

Grind the pork pulp (not very finely, otherwise the meat will be dry).
Add one teaspoon of pilaf seasoning, salt and half a teaspoon of turmeric to the broth. When using a bouillon cube, add salt carefully.
The rice is washed thoroughly.
Carrots are cut into pieces. The meat is salted, seasoned and fried in fat. Add chopped onion and fry with constant stirring for several minutes until it becomes soft.
The culinary sleeve is tied on one side and placed on a baking sheet. Broth with seasonings is poured onto it, rice, carrots, meat and onions are placed on top.
The sleeve is tied on the other side and the upper part is pierced two or three times with a needle. Place the baking sheet in an oven preheated to 180°C for half an hour.
The oven is turned off, but the dish can be kept in it for about 15 minutes. The top of the sleeve is cut and sprinkled with chopped herbs.

How to cook quick pilaf (in a frying pan)?

To prepare six servings of the dish use:

350 grams of rice;
350 grams of pork meat;
two or three carrots;
two onions;
30 ml tomato (if desired);
two cloves of garlic;
75 ml vegetable oil;
to taste: salt;
pepper (ground black).

Preparation

Rice, carrots (cut into strips) and meat are taken in equal volumes. For convenience, pour the required amount of oil (vegetable) into a glass in advance. Tomato is added to pilaf if desired. The rice is pre-washed about five times, poured with boiled water and left for at least three hours (or overnight). Just before cooking, drain the water from the rice and wash the cereal again. The meat is cut into cubes (medium). Carrots are cut into strips. The onion is chopped. Peel the garlic (two cloves) and start preparing the dish.

Cooking steps

The dish is prepared like this:

Pour a little oil into a frying pan with a tight-fitting lid. Fry the meat under the lid for 5-6 minutes until a golden crust appears, after which the meat is salted and peppered. Next, add oil (vegetable) and add onion (chopped) to the meat. Mix well, cover and fry for a few minutes.
Then you should open the lid, mix the meat with onions, add oil and lay out the carrots, cut into strips. Mix everything well, add a little more salt and pepper. Cover with a lid and fry for two minutes.
Then the water is brought to a boil (one and a half mugs) and poured.
After a couple of minutes, open the lid and stir the carrots. Pour in the rest of the oil and add rice, washed after settling. Our gravy is poured into the rice. Level everything well and add water (boiled) so that the rice is covered with a thickness of 1 cm of water.
Add garlic (two cloves), salt, and mix again. Cover the dish with a lid and reduce the temperature by three times.
After the rice has absorbed the water (after 10 minutes), turn off the stove. The pilaf is mixed again, covered tightly with a lid and left to steep in the pan for twenty minutes.

Cooking pilaf in Yangzhou style

Use:

800 grams of rice porridge;
100 grams of pork;
50 grams of smoked ham;
50 grams of porcini mushrooms;
50 grams of chicken fillet;
25 ml sherry (or cognac);
30 grams of bamboo shoots;
one onion;
three eggs;
two tablespoons of green peas (canned);
four tablespoons of pork fat;
one tablespoon of soy sauce;
to taste - pepper and salt.

Description of cooking method

You should proceed like this:

Boil pork and chicken meat and cut into small pieces.
Dice onions (peeled), mushrooms, ham, bamboo shoots.
Beat the eggs, melt half the fat (pork) in a frying pan, add the eggs (beaten), fry them until golden brown and transfer to a flat plate.
Add the remaining pork fat to the heated frying pan, fry the pork and onions, add bamboo shoots, green peas, mushrooms, and chicken fillet.
Pour sherry and soy sauce over everything, pepper and salt. Place rice porridge and eggs (fried) in a frying pan, mix everything thoroughly and fry until fully cooked.

Pilaf is served by placing it in a heap on a spacious flat dish. Bon appetit!

The homeland of such a dish as pilaf is Asia. And as we all understand perfectly well, in those parts they do not treat pork as favorably as we do. Of course, I have nothing against the original preparation of Asian pilaf, because I adore it, but what should we do if we like pork and at the same time adore Pork pilaf. There is only one way out - to come up with a recipe for making pilaf with pork. In principle, we no longer need to invent anything; experienced chefs have already done this for us a long time ago, and all we have to do is add some ingredients that, in our opinion, are simply necessary.

Today we will learn how to cook pork pilaf. And once again I want to remind you, my dears, that you should not be afraid to experiment on your own. Follow the recipes below and add your preferred ingredients into the cooking process. Naturally, pilaf without rice and meat is not pilaf, so these two ingredients should not be excluded, except to replace their type.

Pork pilaf

Ingredients:

Rice - 1 glass
pork - 300 gr.
onion - 2 pcs.
carrots - 2 pcs.
garlic - 3 teeth.
salt, ground black pepper
paprika
sun-dried tomato
turmeric
cumin.

Cooking method:

First we will prepare the seasoning for the pilaf. We need dried cumin, barberry, paprika, turmeric and dried tomato. Mix it all and put it in a jar.
Let's screw the lid on, because we will need it more than once. This way, we will always have the seasoning on hand. And we will start preparing pilaf. Take the rice and wash it thoroughly in several waters. Pour cold water over the washed rice and set aside.
Wash the pork and cut it into equal cubes, the same size as for pilaf.
Pour vegetable oil into a cauldron and place on the stove. Remember, the fattier your pork, the less oil you will need.
We heat the oil in the treasury and send pieces of meat to it. Mix carefully and leave to fry over medium heat. And at this time we will peel the onion and chop it finely. Don’t forget that you are frying meat on the stove - stir it so it doesn’t burn! Peel the carrots and cut into strips. Is the meat ready yet? Then we send the vegetables to it and continue to fry until the onion is browned.
Mix and add 1 teaspoon of prepared pilaf seasoning. Mix everything carefully and pour water a finger above the level of the meat. Add salt and cover the cauldron with a lid, reduce the heat. Let yourself get ready. The pork will be ready in 15-20 minutes. Now it's time for rice.
We put it in a colander and send it to our meat. Gently level the surface of the rice and add water - now it should cover the rice 2 fingers higher. Cover the casserole with a lid again and cook for approximately 40 minutes.
After 25 minutes, you need to open the lid and collect the rice from the edges of the cauldron, moving them towards the center in a mound.
After 40 minutes, all the water in the cauldron should have evaporated. If it still remains, then you need to pierce the rice with a knife in several places to the very bottom of the cauldron - this will evaporate faster. But, under no circumstances stir the rice! That's it, the pilaf is already cooked, now you can mix it and put it on a serving dish.
Garnish it with chopped herbs and... eat healthy!!!

Pork pilaf

Ingredients:

Pork neck - 300 gr.
rice - 250 gr.
onion - 1 pc.
carrots - 1 pc.
garlic - 2-3 teeth.
red and black ground pepper
ground coriander - 1 tsp.
dried basil - a pinch
salt and vegetable oil.

Cooking method:

Finely chop the garlic cloves. Peel the onions and carrots and cut into cubes. Cut the neck meat into cubes the size of regular pilaf.
First, let’s heat up the dish itself in which we will cook our dish on the stove, and then pour vegetable oil into it.
Place the meat cubes in it and fry over high heat for about 10 minutes. Now we need to add onions to the fried meat, and after 3 minutes, carrots, coriander, garlic, red and black pepper.
Mix everything and continue cooking for another 5 minutes.
Now you can send the washed rice, add water, bring to a boil and close with a lid. We continue to simmer our dish over low heat for approximately 25-30 minutes.
After 20 minutes, add a bay leaf to the rice and close the lid again.
Once all the water has evaporated, test the rice with a fork to see if it is done. If it still seems damp to you, add a little more water, close the lid and continue to simmer. Do not stir under any circumstances - you may end up with porridge!
Stir the finished dish, place on a plate, and garnish with herbs.

Pork pilaf

Ingredients:

Rice - 1 glass
pork - 300 gr.
onion - 1 pc.
carrots - 2 pieces
garlic - 5 cloves
bell pepper - 1 pc.
vegetable oil - 2-3 tbsp.
tomatoes (preferably sun-dried) 5-6 cloves.
spices for pilaf
salt, pepper and bay leaf.

Cooking method:

We will cook this dish in the oven. So, preheat the oven to 180 degrees.
While it's warming up, let's get to the ingredients.
Cut the washed meat into cubes. Cut the peeled carrots into slices, and coarsely chop the garlic and onion. Now pour oil into a hot frying pan and fry the pieces of meat in it.
After 15 minutes, add the chopped onion and when it browns, add the carrots and garlic. Mix everything carefully and add tomato slices.
Fry everything for another 5 minutes. Grease the bottom of the cauldron in which our pilaf will be cooked, put the prepared meat and vegetables into it, fill it with rice, add spices and pour boiling water over it.
Place in the oven and cook for 20 minutes. Do not cover the casserole with a lid. When the cooking time is over, take the cauldron with pilaf out of the oven, add butter and mix well. Place the pilaf in the oven for another 20 minutes.
Our pork pilaf is already prepared, and I wish you all a bon appetit!!!

Pork pilaf

Ingredients:

Pork - 500 gr.
rice - 500 gr.
Onion - 1 pc.
carrots - 1 pc.
garlic - 5-6 teeth
seasoning for pilaf - 3 tsp.
salt and pepper
refined oil.

Cooking method:

The first thing we need to do is wash the rice and soak it in cold water. While the rice is soaking, cut our piece of meat into 15 large pieces. Take a pan with thick walls and heat the oil in it.
Add the pieces of meat to the oil, mix and fry them over high heat until golden brown. Add a little water and reduce the heat and simmer a little more. Cut the carrots into strips and the onion into half rings.
When all the water in the pan has evaporated, add the onion to the meat first, and after 2 minutes the carrots.
Add salt and fry for 2 minutes. We send seasoning for pilaf. and pour rice on top, previously drained in a colander. Reduce heat, close the pan with a lid and simmer the dish for about 20 minutes.
Once the time is up, there is no need to open the lid. All you need to do is turn off the stove and cover the pan with a warm towel. Set the pilaf aside and let it sit for another 10-15 minutes. Now you can serve your masterpiece on a plate,
Stir the pilaf and place the rice on the plate first, and pieces of meat on top of it. Serve it with the vegetable salad that you like best, and woo-a-la - you have completed the task completely.

Pork pilaf

Ingredients:

lean pork about 700 g
2 cups rice
250 - 300 g carrots
2 - 3 large onions
about 100 ml vegetable oil
3 heads of garlic
aromatic spices (cumin, turmeric, barberry)
salt, pepper to taste

Cooking method:

First of all, we wash the rice, draining the liquid 5-6 times, then fill it with cold water and set it aside until its time comes. Cut the pork into medium pieces and fry in a deep frying pan (better if it resembles a cauldron) in vegetable oil, over high heat, until golden brown on all sides, stirring occasionally.
Then add finely chopped carrots to the meat (I used a Korean grater) and onion cut into thin half rings. Fry everything together until the vegetables are golden, stirring at the same time, usually this takes from 15 to 20 minutes.
Add salt, pepper and seasonings to the meat, mix well. Drain excess water from rice and
Place in an even layer on top of the pork. We cut off the bottom of the garlic and remove only the top husk and, together with the skin, carefully submerge the whole heads halfway in rice cereal.
Pour hot boiling water over the future pilaf so that it covers it by 2 centimeters.
Cover with a lid and cook the dish over low heat; the cooking time largely depends on the container in which the pork pilaf is prepared (usually 30 - 35 minutes is enough for me). The liquid should almost evaporate and the rice should become crumbly. Carefully remove the garlic and stir the pilaf until smooth, serve hot. Bon appetit.

Recipe for pilaf with pork

If you want to cook crumbly spicy pilaf, then take note of this recipe. The finished dish has a yellowish tint, not from a large amount of vegetable oil, but from the spice – turmeric.

Ingredients:

550 gr. pork tenderloin;
400 gr. steamed long grain rice;
3 medium onions;
2 medium sized carrots;
6 cloves of garlic;
65 ml sunflower oil;
ground turmeric;
seasoning “Utskho-suneli”;
bay leaf;
salt.

First, cut the pork into small pieces. We clean the onion and cut it into half rings. Don’t worry that the rings are not too thin; during the heat treatment, the onion will become soft and almost transparent. Cut the carrots into thin cubes. Pour about 1 cm of vegetable oil into a cast iron cauldron, and then put it on high heat.
Place pieces of meat in hot sunflower oil and mix well. It is necessary to fry the pork at maximum flame. The appearance of a golden brown crust on the surface of the meat will indicate that it is necessary to add onion half rings to it. After the onion becomes soft, add the prepared carrots to the cauldron.
We get zirvak, it needs to be stirred from time to time. After browning the carrots, you need to set the heat to minimum and carefully level the zirvak with a tablespoon. Distribute the rice evenly and add the garlic cloves. Then pour water over the rice, the liquid should cover it by about 2 cm. Add 2-3 grams of bay leaf to the cauldron. seasoning “Utskho-suneli” and the same amount of ground turmeric, salt to taste. Then we increase the strength of the flame.
We are waiting for the water to evaporate from the surface of the cereal and peculiar “volcanoes” to form. Reduce the heat to low again and cover the dish with a lid. After 20 minutes, remove the dish with pilaf from the heat and remove the lid. Stir the pilaf with a wooden spoon and let it brew for 10 minutes. You can taste the dish and add more salt if necessary. Now the delicious dish is ready, you can treat your family to it. Bon appetit!

Recipe for Uzbek pilaf with pork

Many housewives would like to learn how to cook Uzbek pilaf, and now you have such an opportunity. This simple recipe will help you create a dish of Uzbek cuisine quickly and without much hassle.

Ingredients:

900 gr. pork;
900 gr. long grain rice;
450 gr. carrots;
400 gr. Luke;
head of garlic;
200 ml sunflower oil;
5 gr. seasonings for pilaf;
salt and ground pepper.

Cooking Uzbek pilaf with pork:

The pork must be cut into medium cubes and fried with onion, which has previously been cut into quarter rings. If you have a cauldron, then you should cook in it. You should not skimp on oil during the cooking process, as the final taste of the dish depends on it. After browning the meat, add carrots, chopped with a grater, to the meat.
It is necessary to fry everything until the carrots acquire a light golden hue. Now you can add the necessary spices. Then pour well-washed rice into the cauldron, fill everything with water, it should cover the rice.
Next, place the garlic in the cauldron. Increase the heat to maximum and wait for the liquid to boil in the cauldron. When the rice has absorbed some of the water, cover the container with a lid.
Turn the heat to minimum and cook the pilaf with pork in a cauldron for 20 minutes. After this time, we listen to the sounds that can be heard from the cauldron, without opening the lid.
If you can’t hear the hissing of the water, then you need to remove the dishes from the stove and let the pilaf stand for another 15 minutes. If you hear the water hissing, then you should continue cooking the dish. Let's start tasting the pilaf, its aroma is simply incredible.

Pilaf with pork in a slow cooker

Cooking pilaf in a slow cooker is a pleasure. All you have to do is prepare the appropriate products, and the home assistant will do the rest. Use this recipe, you will definitely like the taste of the dish.

Ingredients:

500 gr. steamed rice and pork pulp;
2 medium carrots;
3 onions;
3 cloves of garlic;
75 ml sunflower oil;
bay leaf;
seasoning for pilaf;
salt;
3 gr. curry.

How to cook pilaf in a slow cooker with pork:

We cut the meat into cubes. Pour the required amount of sunflower oil into the multicooker container, add salt and seasoning.
Fry the meat for 30 minutes, setting the “Fry” function. Stir it occasionally during frying. Peel the onion and cut into cubes.
Grind the carrots using a coarse grater. First place onions and then carrots on top of the fried meat.
We wash the rice, place it in the multicooker container, add salt to taste, the necessary spices, bay leaf, and garlic cloves.
Fill everything with water and set the “Rice” or “Pilaf” function, cook the pilaf in a multicooker according to the recipe for 1 hour. After finishing the cooking mode, open the lid and stir the pilaf using a spatula. Read more:

Delicious pilaf with pork and beef ribs

The taste of the finished dish also depends on the rice; it is better to use the “Basmati” variety for preparing pilaf; it does not overcook and turns out crumbly. Add a little dry barberry to the pilaf; it will give the dish its bright aroma.

Ingredients:

520 gr. pork;
3 beef ribs;
500 gr. rice;
500 gr. carrots;
2 medium onions;
head of garlic;
hot pepper pod;
2 gr. cumin;
barberry;
salt.

How to cook pilaf with pork:

Place the cauldron on the fire and warm it up thoroughly. Pour 150-180 ml of sunflower oil into the bottom. You can cook pilaf in a pan that has a thickened bottom, but it still turns out tastier in a cast iron pan. Once the oil is hot, add the beef ribs. Fry them on medium flame for 7 minutes.
We take out the ribs and place the onion, cut into rings, into the cauldron. Fry it until golden. Cut the meat into medium pieces and place it in a cauldron. During frying, mix thoroughly with onion. After browning the pork, add carrots, cut into strips. Mix everything and fry for another 10 minutes.
Pour out the cumin and add a head of garlic. We place a pod of hot pepper here along with the fried ribs. Pour in boiling water; the contents of the cauldron should be covered with liquid. Salt the zirvak and cook over medium heat for 40 minutes. Then we take out the ribs and put in some dried barberry.
Drain the water from the rice that was previously soaked and add it to the container with zirvak. Add boiling water; it should cover the rice. Cook pilaf over medium heat. When there is no water on the surface of the rice, cover the cauldron with a lid and cook the pilaf until ready. After finishing cooking, let the dish sit for 20 minutes. Remove the hot pepper and the head of garlic from the pilaf, mix it and place the hot dish on plates.

Useful tips from experienced chefs:

When preparing pilaf, always pour hot water from the kettle over the rice.
The pilaf will turn out even tastier if you mix types of oil to prepare it.
To prepare pilaf, it is recommended to use the meat of a young animal.