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

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

Preparation for cooking

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

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

Classic crispy pork pilaf in a pan

Ingredients (for 4 servings):
  • pork loin without bone - 600-700 g;
  • long rice - 500 g;
  • medium sized carrots - 2 pcs .;
  • small onion - 2 pcs .;
  • vegetable oil for frying;
  • garlic head - 1 pc .;
  • zira, coriander, saffron, barberry;
  • water - 1 cup.
How to cook:
  1. Pour oil for frying into a deep thick-walled frying pan and add carrots and diced carrots, passer 5 minutes.
  2. Cut the pork into medium pieces (not less than 2 cm, but not more than 4 cm), send to vegetables, stir and continue roasting for another 5 minutes, put spices.
  3. Pre-soaked rice is laid evenly on top of roasted meat. Carefully pour the contents of a glass of water so that all the rice was under water. The fire is diminished and waiting for boiling. When the water boils, close the lid and leave to cook for 10 minutes. After the time the lid is opened, add garlic. All liquid should evaporate.
  4. Try rice for readiness, if it is solid, close the lid and stew for another 5 minutes. If ready, heat is stopped and infused on the stove for an hour, covered with a towel.

Traditional pilaf in the pan

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

Delicious recipe in a cauldron

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

How to cook in a slow cooker

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

Useful tips

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

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

Watch the video: Pork Rice Pilaf (December 2019).

Leave Your Comment