There are many pilaf recipes and ways to prepare it. It is cooked in pans and cauldrons on the stove, fire, in the oven, simmer in a slow cooker, in large clay pots or in small pots in the oven.

According to any recipe, pilaf has two main components - zirvak and cereal. Chickpeas, mung bean, wheat, bulgur are used from cereals, but the most common recipe for rice pilaf. Zirvak - fried meat with carrots, onions and spices.

Cooking deliciously delicious and aromatic pork pilaf in portioned clay pots in the oven. For aroma, add spices for barbecue, cumin, insert half a head of garlic into each pot. Pilaf in pots is crumbly and tasty.

Pilaf with pork and rice: a step by step recipe

Ingredients for 2 servings:

• Pork (fillet) - 200 g;
• Rice (long grain) - 8 tablespoons;
• Onions - 1 piece;
• Carrots - 1 pc.;
• Garlic - 1 small head;
• Bay leaf - 1 pc .;
• Barbecue spices - 1/3 tsp;
• Zira - 4 pinches;
• Vegetable oil - 4 tbsp. l .;
• Ground black pepper;
• Salt.

Cooking time: 1 hour 20 min.

How to cook pilaf with pork in a pot in the oven

1. Rinse the pork, cut into small pieces and put in butter in a frying pan. Cover with a lid, heat over high heat and, stirring occasionally, fry for about 10 minutes, until the pieces are lightly browned.

2. Peel and finely chop the onion. Peel and grate the carrots for Korean carrots. We send the prepared vegetables into fried meat, add salt, a spice for barbecue (can be replaced with ground coriander seeds and sweet paprika). Cover the pan and fry, stirring constantly, until the vegetables are tender.

3. As soon as vegetables decrease in volume and become soft, remove the pan from the stove.

4. Rinse a small head of garlic under running water and cut it into 2 halves with a sharp knife (across the slices).

5. Put half of the zirvak in clay pots (0.5 liters) on the bottom. Supplement with bay leaves (in part) and sprinkle with cumin on top (2 pinches each). It adds an oriental flavor and wonderful aroma to any dish.

6. Put long-grain rice in a bowl, rinse 3-4 times and send it to pork with vegetables (4 tablespoons each). Distribute evenly.

7. Sprinkle the rice on top with a little salt and ground black pepper. Pour 15 tablespoons of water or broth into each pot. If we use salted broth, then do not salt the meat with vegetables and rice.

8. Gently insert the halves of the garlic into the rice.

9. Put the pots in the oven at 200 degrees and cook for about 50 minutes. Do not turn on the oven beforehand. The cooking time depends on the oven, therefore, 40 minutes after the start of cooking, take out 1 pot, carefully open it and check for the presence of liquid at the bottom and the readiness of the rice.

10. If the liquid has completely evaporated, and the rice has become soft, then the pilaf is ready. We take out the pots and open them.

11. Remove the garlic, mix the fragrant pilaf and serve immediately. We definitely serve greens, light vegetable salad and fresh bread with it. A salad of ripe tomatoes, red onions, fragrant fresh cilantro with vegetable oil dressing is perfect for the dish.

In this way, pilaf can be prepared from chicken or beef. Fry the beef in oil for about 30 minutes and then follow the recipe.

For more flavor, the dish can be seasoned with barberry, saffron (adds a golden color to the dish) and savory.

Wash the pork with cold water, pat dry with a paper towel and cut into portions.

Fry the meat in vegetable oil over medium heat on all sides until golden brown (about 10 minutes).

Peel the onions and carrots. Cut the onion into cubes and the carrots into cubes. Put the pork in a pot, in which we will cook pilaf, and fry the onions and carrots in the oil remaining in the pan.

Fry vegetables for 5 minutes, stirring occasionally.

Put the fried vegetables in a pot on the pork, add seasoning for pilaf, salt and pepper.

Pour in the washed rice

and pour in hot water. Cover the pot with a lid and send it to an oven preheated to 180 degrees for 50-60 minutes.

The pilaf will be ready as soon as the rice has absorbed all the water, so the amount of water will need to be monitored.

Remove the prepared pilaf with pork from the oven, put it out of the pot on a portioned plate, stir and serve.

Bon Appetit!

Pilaf is a popular oriental dish, for which a cauldron is traditionally used. But if such dishes were not at hand / you need to cook a small amount of treats / organize portioned serving, you can cook pilaf in pots.

Dishes made in pots always come out unusually juicy and aromatic, and pilaf is no exception. The original cooking method will allow you to get a guaranteed tasty result, and even a novice housewife can handle the process.

With pork

Many housewives prefer to cook pilaf with pork. This hearty dish is perfect for both a home dinner and a festive meal. The recipe for pork pilaf in pots involves the use of pulp with small layers of bacon or ribs.

Ingredients:

• Pork - 800 g;
• Rice - 450 g;
• Onions - 2 pcs;
• Large carrots - 1 pc;
• Garlic - 4-5 cloves;
• Salt to taste;
• Condiments - barberry, paprika, turmeric, cumin, sun-dried tomatoes;
• Vegetable oil.

To cook pilaf with pork in pots in the oven, it is best to choose steamed long-grain rice. Such a product retains its shape well during cooking and does not stick together, and the finished dish turns out to be crumbly and very tasty.

How to cook pork pilaf in pots:

1. Rinse the rice well, leave in salted water for 10-15 minutes.
2. Peel the onion, cut into cubes and fry until golden brown.
3. Cut the carrots into strips and add to the onion and quickly fry.
4. Rinse the pork flesh well, dry it and cut into small cubes about 2x2 cm. Put in a pan and fry the meat until golden brown. It is important that the meat is dry, otherwise excess liquid will begin to evaporate from it and the crust will not work. Salt to taste.
5. Prepare 4 portion pots, put pieces of meat on the bottom of each, onion-carrot roast and garlic cut into thin petals on top.
6. Finally, add the rice and pour all the ingredients in the hot water from the kettle so that it covers them 1.5-2 cm higher.
7. Cover the pots with lids or foil and put in an oven preheated to 180 C for an hour. During this time, the rice will swell and become soft.
8. Turn off the oven and let the pilaf in pots with pork brew for another 5-10 minutes, then serve.

Pilaf is ideally complemented by a salad of fresh tomatoes with onions and basil or an original appetizer of mild red onions, cilantro and pomegranate seeds, seasoned with a mixture of vegetable oil and grape vinegar. Salt and pepper are added to taste.

With Chiken

Real pilaf is a rather fatty dish, which many are ready to refuse in pursuit of a slender figure and in connection with some diseases. Potted chicken pilaf is a great alternative to the classic version. It turns out to be less high-calorie and less fatty, which means it is great for dietary and children's menus.

The main ingredient in pilaf is rice, which is a very healthy product. The complex carbohydrates included in its composition are a source of energy and strength, and vitamins and microelements help to improve the metabolic processes of the body.

Chicken meat is a protein, the presence of which in the diet of any person is extremely necessary. It has little fat, practically no cholesterol and carbohydrates, but a lot of amino acids tryptophan, leucine, lysine, purine, taurine, arginine. The product is easily digested and is especially recommended by nutritionists to pregnant and lactating women, children, the elderly, and athletes. Chicken should be included in the daily menu of those who suffer from obesity, hypertension, anemia, gastrointestinal ulcers, gout, nervous tension, etc.

Ingredients:

• Chicken fillet - 500 g;
• Rice - 300 g;
• Bulb onions - 2 pcs;
• Carrots - 2 pcs;
• Garlic - 5 cloves;
• Vegetable oil - 3 tablespoons;
• Seasonings for pilaf - to taste;
• Salt to taste;
• Water or broth.

Ingredients shown are based on 4 servings. The technology of cooking pilaf with chicken in a pot is no different from the traditional one, except that the dish will be ready faster. While languishing in ceramic or clay pots, rice is saturated with aromas of spices and vegetables, making the finished pilaf simply amazing.

Seasonings can be used to your liking: a ready-made mixture for pilaf and spices separately is also suitable. They go well with rice and chicken curries and cumin, which are popular in oriental cuisine.

How to cook pilaf with chicken in pots:

1. Peel and wash onions and carrots. Chop into thin strips.
2. Rinse the chicken fillet under running water, dry on a paper towel and cut into small pieces.
3. Rinse the rice in several waters until transparent and pour over hot water to remove excess gluten.
4. Heat vegetable oil in a suitable frying pan and, stirring constantly so that the onion does not burn, fry it until golden brown.
5. It's the chicken's turn. Add the fillet, cut into pieces, to the fried onion.
6. After 10 minutes, put carrot straws into the pan and stirring occasionally, continue cooking for about 5 minutes more.
7. Divide "Zirvak" into pots. Add garlic cloves, cut into several cloves. Rinse the rice in running water and distribute over the chicken roast in each pot. No need to stir.
8. Pour all the ingredients with water, just above the rice level and put the pots in the oven for 30-40 minutes. The recommended temperature for cooking pilaf with chicken in pots in the oven is 180 ° C.

Before serving, sprinkle the finished dish with chopped parsley, dill or cilantro.

Have you ever cooked pilaf? Surely the answer is yes. Then, did you have to cook pilaf in the oven? No? Then you should definitely try, because pilaf in pots turns out to be indescribably fragrant and cooks without any hassle.

Pork Pilaf Recipe

The recipe for this pilaf differs from the original only in a simplified and faster cooking method. Such a meal will delight you on the table with its presence after 15-20 minutes spent in the oven.

Ingredients:

• pork - 500 g;
• carrots - 1 pc.;
• onions - 1 pc.;
• rice - 1 tbsp.;
• vegetable oil;
• garlic - 1 head;
• zira - 3 tsp;
• barberry - 3 tsp;
• salt, pepper - to taste.

Preparation

We wash the rice under running water until the flowing liquid becomes transparent. Fill the rice with fresh water and leave to swell for 1 hour.

In vegetable oil, fry the pork, pre-cut and peeled from the veins. Chop the onions and grate the carrots. Fry vegetables until soft in a separate pan. We mix the meat with frying.

Prepare baking pots, put meat with vegetables, spices, a little crushed garlic and rice on their bottom. Fill the contents of the pot with water so as to cover. We cover the pots with a lid and put in an oven preheated to 180 degrees. After 15-20 minutes, we check our food, if the rice has absorbed all the water, then the pork pilaf in pots is ready!

Pilaf in pots with chicken

If your soul is not inclined to meat, then give preference to poultry, especially since almost any bird is perfect for such a recipe, be it chicken, turkey, or goose.

Ingredients:

• chicken fillet - 500 g;
• onions - 1 pc.;
• carrots - 1 pc.;
• garlic - 2-3 cloves;
• vegetable oil;
• ready-made seasoning for pilaf - 1 tbsp. spoon;
• salt, pepper - to taste;
• rice - 1 tbsp.

Preparation

In a frying pan, fry chopped onions and carrots cut into cubes. As soon as the vegetables are soft, add the diced chicken breast to them. There is no need to cook the breast until cooked, as it will come in the oven later, you just need to keep it on the fire so that the pieces "grab".

In parallel with frying, wash the rice. Put meat with vegetables, spices and rice in a pot, fill the future pilaf with water, or so as to cover the contents of the pot. Our chicken pilaf in pots will be cooked at 170 degrees for about 35-40 minutes.

How to cook pilaf in pots of beef?

Ingredients:

• beef - 500 g;
• onions - 1 pc.;
• carrots - 1 pc.;
• saffron - 1 tbsp spoon;
• rice - 2 tbsp.;
• broth (beef) - 1 l;
• garlic - 1 head;
• seasoning for pilaf - 1 tsp;
• salt, pepper - to taste.

Preparation

Wash the meat, dry it, remove excess fat and veins, and then cut into cubes. Chop the onion, cut the carrots into cubes. Put a mixture of raw yam and vegetables in a pot greased with vegetable oil, We cover the whole thing with a lid and put in the oven at 170 degrees, until the meat lets out the juice and starts stewing in it.

The latter means that it's time to add seasoning to taste, chopped garlic, to the pot. As soon as the meat is saturated with aromas and becomes soft, pour the pre-washed rice into the pot, then pour the beef broth (the ratio of rice to liquid, as always, 1: 2). Now it remains to cover the pilaf with a lid from the pot and keep it in the oven until the moisture is completely absorbed, that is, the rice is ready. We serve the brass as usual, with salad, bread and, preferably, with a glass of good wine.

The classic cooking of pilaf involves two main, basic options: Uzbek, when all the necessary products are gradually put into one cauldron, and Azerbaijani, in which rice and meat are cooked separately and combined into one dish at the very end of the process. The correct pilaf is cooked outdoors, in a large flat cast-iron cauldron, which creates and maintains the desired temperature regime. Usually they cook a lot of pilaf at once, for a large company, or for future use. It is not easy to make just a few servings in a cauldron, and it makes no sense. If you just need a small amount of pilaf: the best option is to cook pilaf in pots in the oven. The oven will evenly warm up the food, and when you turn it off, it will cool down slowly, which is what is needed for pilaf, at which point it will "reach" its condition. At the same time, the pots will retain the natural beneficial properties of the products.

It is convenient to make pilaf in pots from different types of meat, all the options are excellent. Pilaf with chicken in pots or pilaf in pots with pork are no worse than the classic lamb pilaf. At the same time, in pots, it becomes more juicy, aromatic, crumbly and tasty. Be sure to learn how to make the correct and convenient pilaf in pots, you will find its recipe on our website. Here, take an interest in photographs of the finished pilaf in pots, the photo perfectly illustrates all its advantages and positive qualities. Try to make exactly that pilaf in pots, the recipe from the photo of which you have chosen on the site. Do not deviate from the recipe, proportions and sequence of operations. This will provide you with excellent results.

First, try to implement the recipe for pilaf in pots with chicken, it is more dietary, faster and easier to prepare.

Many people know how to cook pilaf in pots, you have probably seen a lot of recommendations. Let's try and we will give some tips, they will not bother you:

Real pilaf in pots is made with lamb, but no worse - with other types of meat, as well as poultry and fish. At the same time, the cooking time is noticeably reduced;

Any meat must be thoroughly fried over high heat until a crust appears so that the meat juice is preserved inside the pieces. Another approach will end up with just a regular stew with rice;

The best rice for pilaf in a pot in the oven is Devzira Fergana rice. But in our conditions, the most common parboiled long-grain rice, which can be purchased in all stores, is suitable;

A set of spices for rice is a separate topic. Usually, it is a mixture of barberry, saffron, cumin and turmeric. It is important not to overdo it with seasonings, they are very fragrant;

Sometimes pilaf with chicken, beef or fish is enriched with coriander or basil, but this is a departure from traditional rules;

The taste of pilaf can be enhanced with raisins, dried apricots, quince, a whole head of garlic. They also enrich pilaf and add their own nuances. Lay them at the same time as rice;

Pilaf is served poured in a heap on a ceramic dish, with garlic divided into cloves, hot pepper, quince slices and other products and additives that were part of the pilaf, except for rice and meat, on top. Tomato salad, radish salad, parsley, pomegranates are successfully combined with pilaf.