Pilaf recipe without onions. Calorie, chemical composition and nutritional value.

Reviews (3)

1

Prepared by: Oksana Ch.

06/28/2019 Cooking time: 1 hour 0 min

There are many recipes for pilaf. This option is suitable for those who do not like carrots. Take note of my recipe!

Step-by-step recipe for pilaf without carrots with photos and videos

It happens that there is rice, meat, onions are also available, but there are no carrots. Or another situation: there are carrots, but the person you are cooking for today does not like them. What to do? Cook pilaf without carrots! Of course, it cannot be called real Uzbek, which consists of rice, carrots, onions and meat, but this option will also turn out delicious. And so that you don’t have to blush for rice porridge with meat instead of pilaf, don’t forget to make it crumbly and fatty.

1. Required Ingredients
2. Step-by-step recipe for pilaf without carrots
3. This is how he prepares
4. This is what the recipe looks like with photos step by step
5. Which pilaf is better - with or without carrots?

Required Ingredients

How to cook this dish without carrots? Not difficult. The main thing is to understand what role this vegetable plays in pilaf and replace it with something else. Some believe that carrots give the yellow color to pilaf and are therefore necessary for this quality.

The pilaf acquires an intense yellowish color by frying the onions.

Onion is the creator of the Uzbek yellow pilaf, and perhaps saffron. Carrots enrich it with flavor and sugars.

Sugar comes from cooked rice and fried onions, but most of the sweetness comes from carrots. Therefore, if you need to prepare this dish without the root vegetable, then you should replace it with either sweet raisins or quinces, or at worst, add a couple of tablespoons of sugar.

In general, if you cook not sweet pilaf, but ordinary one, with meat, then, in addition to rice, you must prepare enough onions and meat (it can be beef, pork, chicken also works well). A little turmeric and cumin will add an interesting taste.

Step-by-step recipe for pilaf without carrots

Pilaf without carrots can work just fine if you don’t add it and leave all the other ingredients as usual. To make it completely edible and quick, we recommend preparing it with chicken.

• rice - 500 g;
• onions - 3 medium voices;
• vegetable oil - 100 g;
• half a kilo of fillet or other parts of the carcass;
• spices, salt, a little garlic.

This is how he prepares

1. Thinly slice the onion into half rings.
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2. Cut the meat into pieces.

3. Heat vegetable oil in a cauldron or roasting pan and quickly fry the onion in it until a pleasant color. Place the meat in a cauldron and cook until it’s nicely crusted.

4. Season well with salt and pepper, add a pinch of cumin and add well-washed rice, previously soaked in salted water.

5. Flatten the rice with a slotted spoon, stick in a few cloves of garlic and pour in boiling water until the water covers the rice by a centimeter and a half.

6. Cook until the rice is ready and the water has completely evaporated.

It is unlikely that anyone would call such a dish a true pilaf, especially since preparing delicious pilaf is a whole science, and it does not cook quickly. But the proposed option is quite suitable for dinner for the family and as a second course for lunch. However, if you still decide to prepare a real dish with an Uzbek touch - in compliance with traditions and the sequence of adding all products, then we can offer a recipe for an interesting pilaf with quince. By the way, this type does not require meat.

This is what the recipe looks like with photos step by step

1. In a frying pan in hot vegetable oil, fry onion half rings - take more, don’t be afraid - fried onions will give color and sweetness.

2. As soon as the onion is browned, add turmeric to it - a little, it is better not to add than to add more than necessary.

3. In another bowl, fry the quince cut into cubes in oil. Before frying, you need to sprinkle it with a spoon of sugar, then a pinch of cumin, simmer a little under the lid to release the juice, and only then open and evaporate the liquid. Thanks to the sugar, the quince will be slightly caramelized.

4. Separately, boil the rice in salted water until almost done.

5. Place some of the fried onions in a cauldron in layers, then boiled rice, fried quince, again onions, rice and quince. Pour the remaining oil in the pan on top and, covering tightly with a lid, cook the rice over low heat until cooked, that is, simmer well.

By the way, quince can be added for sweetness, aroma and subtle taste in the usual version with meat . In this case, you don’t have to put carrots, cook zirvak only with fried onions and fried meat, put soaked rice on top of the zirvak and quince fruits cut into slices on top of the rice. All this is poured with boiling water, salted and cooked as usual with meat. Quince gives the dish an unusual and piquant taste.

Which pilaf is better - with or without carrots?

It is traditional to cook pilaf with carrots. Classic oriental pilaf, for example, Uzbek, is prepared only with this root vegetable, beloved in the east. His soul is in it. Therefore, talking to an Uzbek about what is better or worse—whether there are carrots or not—is pointless. Of course, pilaf is rice, oil, water and, of course, carrots with onions and meat. You can change any components in it - the composition of the meat (it may not be there at all if the dish is vegetarian), onions (some, like Hare Krishnas, do not cook it with onions).

You can cook with butter or lard, but one thing is unchanged - it should contain carrots and in large quantities, about a third or at least a quarter of the total volume of products. Therefore, if you decide to make a real dish, then do not be lazy to find good ripe orange or, even better, yellow carrots, the kind that the Uzbeks themselves take.

It is also important that carrots are needed not only for taste and aroma, but also for health benefits. It is useful because it contains a lot of carotene, which is absent or low in other products. Carotene is better absorbed with oil, and this combination is typical for fatty Uzbek pilaf. Finally, the significant volume makes the dish itself lighter and makes it better digestible.

Rice porridge?

Every self-respecting amateur cook will say that he knows how to cook this dish. At least he himself is absolutely sure of this, and it is useless to argue with him. Why? Yes, because in Soviet times, few people thought about what pilaf was, naively believing that it was some kind of porridge made from “rice cooked in a special way.” And the “Book of Tasty and Healthy Food” recommended to workers the domestic canned food “Eastern pilaf” as a product “consisting of good lamb meat, rice, onions, carrots, sultanas, salt, red pepper,” which just needs to be heated and eaten.

Then, when culinary historians (including Pokhlebkin) finally took up this issue, it was decided to divide pilaf into “Uzbek” (rice is cooked together with meat) and “Azerbaijani” (separately). Although in different countries you can find a lot of variations that combine both methods.

No wonder a Turkish proverb says that there are as many types of pilaf as there are cities in the Muslim world. In Russia, a couple of centuries ago, a certain standard recipe was adopted, close to the Uzbek, or so-called Fergana, version. Close - nothing more. We will not go into details, since even the most accurate description (and there are many of them in cookbooks) will not help us - for proper Uzbek pilaf, you need, first of all, an Uzbek.

Beef pilaf

I have been making pilaf for many years and it has always turned out great. Even my mother, having tried my pilaf, said that it was better than what she made herself. I know that she is an excellent cook, so for me her words are the best compliment. Now I decided to share with you my pilaf recipe.

How do I do this? When you cook for your family, in a hurry you just throw all the ingredients into the pan - everything turns out amazingly tasty. But you just have to make the same dish and at the same time show special scrupulousness, cook everything perfectly, academically verified, trying for the guests, etc., then suddenly the products, pans and pots seem to have their own mind, and they begin to live some kind of uncontrollable life. As a result, the dish fails.

In any case, this is what happens to me with pilaf, which I prepare from rice, meat, carrots, onions and spices. This dish belongs to Uzbek cuisine, but it seems to me that every Russian family prepares it. This is our traditional favorite food.

Pilaf is absolutely delicious pieces of meat, fluffy rice and lots of bright flavors from onions, carrots, garlic and spices. It has a lot of spices that take the taste of the dish up another notch. Pilaf can be prepared ahead of time and then simply reheated: it heats up and cools down well, which is a big plus.

Cooking time:

2 hours 20 minutes.

Difficulty level:

medium difficulty.

In order to prepare pilaf, you will need the following products:

Cooking method:

First, I cut the beef into pieces up to 1.5 cm thick. It all depends on how large you want the meat to be in the dish. I like medium-sized pieces, so I cut them that way.

Traditionally, lamb is used to prepare pilaf. But I like beef better. You can also use chicken, but not chicken breast, which will turn out a little dry.

I blotted the meat with a paper towel.

For what? In order for the meat to brown (it should really be almost brown). If you put it in a wet state to cook, all the liquid that emerges will float in the boiling oil, and the meat will be stewed rather than fried. Golden, rosy meat will give the whole dish an amazing aroma.

I put a large saucepan on the fire and heated 1/3 cup of vegetable oil in it over high heat.

You need to have enough oil to completely cover the entire bottom of the pan.

Added the meat to the oil and fried for 10 minutes until the meat was browned.

Reduced the heat to medium. Peeled and finely chopped the onion. Added it to the pan. Simmer for 5-7 minutes until the onion is soft and slightly golden in color.

Peeled and cut the carrots into thin strips (you can use a grater for “Korean-style carrots”). Mixed everything, seasoned with salt, pepper, added dry bay leaves, paprika and cumin.

Cumin and paprika give the pilaf a wonderful golden color and amazing smell. They are both so flavorful that it’s hard for me to imagine pilaf without them.

I poured 2 cups of water over the beef, onions and carrots. There should be enough liquid to barely cover the ingredients. Cover with a lid and simmer over low heat for about 1 hour until the beef is tender.

It is important not to miss this moment, otherwise the meat will be rubbery and stringy if you do not give it enough time to get soft and juicy pieces.

Meanwhile, just in case, I washed the rice in water. Rinse in a fine sieve until the water is completely clear.

I do this to get rid of the excess starch that is in the rice. Starch makes rice sticky, like porridge, and for this dish we want fluffy rice so that the grains are separated from each other.

When I use basmati rice, I cook it faster than regular long grain white rice. If you are using simple long-grain rice, then just pour boiling water over it and let it sit while the beef, onions and carrots are stewing.

This allows you to cook rice while you are working on other foods. Basmati does not need to be further soaked in hot water, otherwise it will be overcooked and turn into mush. I don't even rinse my basmati rice before cooking it.

Recipe: Meatless pilaf: cook lean, tasty and very filling

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Many people think that there is no pilaf without meat, and that it is ordinary rice porridge seasoned with carrots. In fact, this is not the case, and this dish can be prepared without using meat, and it will turn out no less tasty and satisfying.

Lenten pilaf is a good choice for those who adhere to a lean diet, or for some reason cannot eat meat, for example, vegetarians.

In this article we have collected recipes and recommendations for preparing pilaf without using meat. You will learn how to make the rice crumbly and the dish aromatic, tasty and satisfying.

The fastest pilaf recipe: with onions and carrots

One of the simplest cooking options, takes a minimum of time and ingredients

We will need the following products:

1. Onions – 2-3 pieces
2. Carrots – 2-3 pieces
3. Rice – 2 cups
4. Sunflower oil – 200-250 ml
5. Salt, pepper and other spices - to taste

Let's start cooking:

1. A very important point is the choice of rice! This must be taken very seriously, because... We are preparing a dish without meat, so the main taste will be focused on the rice. I would recommend using short grain rice, but not steamed rice. If you want a crumbly pilaf, then avoid long-grain rice.
2. Place the rice in a small saucepan and rinse it under running water. Rinse until the water becomes completely clear. Depending on the type and quality of rice, this process will take a different amount of time.
3. After washing the rice, leave it in the pan and pour in water so that it covers the rice by 1.5-2 centimeters. Soak should be for 30-40 minutes
4. While the rice is soaking in water - a) cut the onion into half rings. b) cut the carrots, or grate them into strips
5. Take dishes with a thick bottom; the ideal option is a cauldron. Place on the stove, pour in sunflower oil
6. After the oil is hot, add the chopped onion and fry over high heat until golden brown (but not burnt), then add the carrots, reduce the heat and fry until the carrots become soft.
7. Pour water into the cauldron and pour in the soaked rice. Don't forget to add seasonings and salt
8. Cover with a lid and keep it like that for about 15-20 minutes, until the water evaporates, over medium heat.
9. A very important point, after removing the cauldron from the stove - do not open it, but let the pilaf stand for another 15-20 minutes

If you strictly follow the recipe, you will end up with pilaf with fluffy rice.

Pilaf without meat with mushrooms

In this version, mushrooms can be called a “substitute” for meat; the most important thing is to use more spices, choose high-quality rice and strictly follow the recommendations and steps.

To prepare we will need:

1. Long grain rice - 800-850 grams
2. Onions – 2-3 large pieces.
3. Carrots – 2 large pieces.
4. Mushrooms (preferably champignons) – 700 grams
5. Sunflower oil – 300 ml
6. Garlic – 3 heads
7. Spices – coriander, paprika, hot red pepper – mixture, use to taste
8. Zira black
9. Salt - to taste

Preparation steps:

1. First of all, prepare all the vegetables - cut the onion into half rings, cut or grate the carrots into small pieces, cut the mushrooms in half, if the mushrooms are large, cut them into 4 parts
2. Rinse the rice thoroughly until the water runs clear.
3. Soak the washed rice in clean water for 30 minutes
4. Place a cauldron over medium heat, pour in oil and wait until the oil heats up.
5. Pour the onion into the cauldron and fry until golden brown.
6. Add carrots and fry until soft
7. Salt everything and add spices, fry for about another minute, then add the mushrooms and increase the heat on the stove
8. Fry the mushrooms for 2-3 minutes, then pour 2 cups of water into the cauldron, add garlic, cover with a lid and leave for 15-20 minutes, first reducing the heat on the stove
9. After 15-20 minutes, taste the resulting gravy, add more seasonings or salt if necessary.
10. Take out the garlic, place the rice on top, and pour in water so that it barely covers the rice.
11. The whole point is that the water that will be at the bottom of the cauldron will evaporate and thereby form steamed rice.
12. It is allowed to stir the rice, but this must be done very carefully, and so as not to touch the gravy at the bottom of the cauldron.
13. As soon as the water has evaporated to the level of the vegetables, you need to collect the rice in the center of the cauldron, in the form of a mound, and stick garlic cloves into this mound
14. Cover the cauldron with a lid and leave on the stove for about 20 minutes
15. After 20 minutes, remove the cauldron from the stove, stir, pilaf is ready

Vegetarian pilaf with beans

In vegetarian cuisine, there are very often dishes that include legumes in the recipe, this is understandable - they help to prepare a tasty and satisfying dish.

Sweet pilaf in pumpkin

An interesting vitamin recipe (relevant for spring vitamin deficiency). Children will also appreciate this pilaf - it is a bright, tasty and appetizing dish. You can add a juicy apple to the dried fruits and the taste of the pilaf will only benefit from this. Ingredients: Pumpkin (small) - 1 pc. Rice - 1/4 cup Honey - 2 tbsp. l. Water - 1/2 cup Vegetable (butter) oil - 50 g Dried fruits (dried apricots, raisins, prunes) - 150-200 g

How to cook lean pilaf with dried fruits in pumpkin

Cut off the top of the pumpkin and remove the seeds. Rinse the rice in cold water. Wash dried fruits, cut large ones. Mix rice, dried fruits and honey. Place the resulting mixture into the pumpkin and add water. And cover with the cut top.

Place the pumpkin in a deep dish and add a little water. Next, bake it in an oven preheated to 180 degrees C for 1-1.5 hours, depending on the size of the pumpkin. Bon appetit!

Tip You can check the readiness of the dish this way. Pierce the pumpkin with a thin wooden stick; it should fit into the pumpkin freely.