Brown rice pilaf with chicken: ingredients, cooking options, recipes

Real Uzbek pilaf is very tasty and satisfying, this dish is also suitable for large feasts, and guests will leave only positive reviews. But in addition to the original recipe, there are several modifications. One of them is based on the use of brown rice, that is, unpolished rice. It contains more nutrients and health benefits, and is also low in calories, so it is suitable for everyone. Try the following few simple recipes for making brown rice pilaf.

What meat do you cook pilaf with?

With beef

Serving energy value:

• Calories - 179.1 Kcal
• proteins - 9.0 g
• fat - 7.5 g
• carbohydrates - 18.5 g

For 5-6 persons

What we need:

• 700 g beef
• 500 g brown rice
• 500 g carrots
• 100 g onions
• 100 g lard
• garlic - 2 whole pieces
• half tsp cumin
• salt to taste
• 1 liter of boiling water

Cooking time - 1 hour
What to do:

1. After making sure that the rice is washed well enough, leave it covered with water.
2. The onion can be chopped finely or into rings, and the carrots into large strips
3. We peel the garlic from the outer husk and use it whole for cooking, according to the original recipe.
4. We cut the lard into small pieces and fry it, the lard will release a lot of natural fat, so the pilaf will come out very tasty and juicy, a good alternative to vegetable oil
5. Heat a cauldron or frying pan over high heat and then add chopped lard and wait until a sufficient amount of fat is released, the heat can be reduced a little, after which the remaining pieces can be pulled out and offered on the table as an appetizer
6. Divide the meat into large pieces, preferably four or five, and place in a frying pan, fry evenly over low heat.
7. As soon as we bring the meat to the desired state, remove the meat and add chopped vegetables, fry the onion until the onion is transparent, stirring occasionally
8. When we see that everything is ready, pour several glasses of boiling water over the vegetable mixture and wait until it starts to boil, then cover with a lid and wait another quarter of an hour.
9. Then salt the broth, add garlic and season, wait the same amount, periodically check the degree of salinity
10. Pour in the rice and pour in another half a glass of hot water, wait for it to start boiling again and cook for another third of an hour under the lid over low heat.

Please note that the water has not yet been completely absorbed, this is explained by the fact that brown rice is quite dense, so we wait the same amount of time until the pilaf is completely cooked

Brown rice pilaf is ready, you can serve the dish to your guests!

Price

The cost of the product depends not only on the type of grocery, but also on the brand of the manufacturer. It is possible to buy rice for pilaf in an online store, any supermarket or market, where Uzbeks sell it by the glass. In the latter case, you can carefully study the quality of the grains and try them before purchasing. When purchasing through an online service catalog, the product can be ordered directly to your home, while it is more convenient to choose in a supermarket (you can immediately read the information about the product on the packaging). Examples of prices for popular products:

• Agro-Alliance for pilaf – 95 rubles;
• Mistral Arborio – 280 rubles;
• Jasmine National – 150 rubles;
• Ameria Amber steamed – 120 rubles.

With pork

Serving energy value:

• Calories - 251.5 Kcal
• proteins - 5.9 g
• fat - 15.2 g
• carbohydrates - 22.8 g

For 6 people
What we need:

• Pork (can be replaced with lamb) - 500-
• 600 grams
• Rice – 600 grams
• Carrots – 500 grams
• Onions - 2 pieces (medium size)
• Garlic - 2 pieces (optional)
• Vegetable oil - 150 Milliliters
• Salt to taste
• Zira - a third of a tsp.

Cooking time - 1 hour 15 minutes

What do we have to do:

1. Leave the well-washed rice to soak for half an hour.
2. Chop the onion and carrots, peel the garlic from the outer peel and use the whole head for cooking, according to the original recipe
3. Place a cauldron or frying pan on the stove, pour in oil and heat it up, then add the onion and fry until it is transparent.
4. Cut the pork meat (can be replaced with lamb) into small pieces and add to the vegetables, stirring occasionally so that the meat is fried on all sides.
5. Add the chopped carrots, stir again and fry for about ten minutes, then pour half a liter of water into the whole mixture and throw in the whole garlic, wait for the liquid to boil and catch the garlic, but don’t throw it away
6. The rice is already quite soggy, so add it to the meat, then salt and sprinkle with spices, focusing on your own taste, cook the pilaf over high heat for about a quarter of an hour
7. Add boiled garlic to the pilaf
8. We return the lid to its rightful place and turn on low heat, wait about another half hour until the pilaf is completely cooked

“Please note that you should not open the lid before the cooking time has expired!”

Vegetable fantasies

Concerns about excess weight have given rise to many recipes in which meat is not involved, but pilaf is present. You want something tasty, but you have to limit yourself. So variants of zucchini and eggplant pilaf have been invented; the same dish with dried apples and carrots, apple-nettle modification; pilaf with sweet pepper or lemon. This is not to say that these are too successful replacements. For example, eggplant instead of meat will not reduce nutritional value: such pilaf is comparable to our favorite, pork (287 kcal). Eggplant is comparable to the beef version - the same 214 kcal. Except that apples, nettles and bell peppers are quite consistent with the diet: from 86 to 165 kcal. But the taste is vegetarian!

In a slow cooker

Serving energy value:

• Calories - 207.4 Kcal
• proteins - 4.7 g
• fat - 13.7 g
• carbohydrates - 16.4 g

For 4 persons

What we need:

• Brown rice – 1 tbsp.
• Water – 2.5 tbsp.
• Pork – 350 g.
• Onions – 1 pc.
• Carrots – ½ pcs.
• Sunflower oil – 3 tbsp.
• Salt - to taste.
• Bay leaf - to taste.

Cooking time - 1 hour 10 minutes
What to do:

1. Let's prepare the vegetables for frying: chop the onions and carrots; for originality, you can chop the onions into rings and the carrots into strips
2. Rinse the meat well and divide it into large pieces.
3. Wash our dark rice
4. In the “Frying” mode, set the timer for 30 minutes.
5. Add oil and fry vegetables
6. Place the pork and fry for about ten minutes, close the multicooker and wait the same amount
7. Place the rice in a cup and add as much salt as needed
8. Fill with water and add spices.
9. Turn on the “Pilaf” mode, you need to cook for another 45 minutes.

Ingredients

The main component in pilaf with meat is brown, or brown, rice. It differs significantly in taste and beneficial properties from its white counterpart. And here's what exactly:

• during processing, only the outer husk is removed, while in white rice the germ of the grain, bran and husk are completely removed;
• Brown cereals contain phosphorus, manganese, nutrient fiber, as well as at least 2-4 times more minerals and B vitamins;
• Unlike white rice, brown rice contains slow carbohydrates that maintain blood sugar levels and prevent spikes; this is the best product for those who suffer from diabetes;
• White rice does not contain selenium - one of the best antioxidants that reduces the risk factor for cancer and autoimmune processes;
• white rice contains a lot of starch and, if consumed in excess, leads to weight gain, while brown rice is rich in fiber, which cleanses the intestines and increases metabolism.

This is why pilaf with pork and brown rice, or even better with beef or chicken, is better for human health.

Fact! Brown rice is more filling than white rice and goes perfectly with any type of meat, including duck, rabbit and turkey.

It is suitable for dishes with a traditional set of herbs and spices: cumin, turmeric, rosemary, saffron. However, you should be prepared for the special taste of fiber - grains.

It will take a little longer to cook pilaf with brown rice. Due to the many shells present in the cereal, it increases by 10 minutes on average. Before use, brown cereal must be soaked in 2 parts water. You need to cook it in proportions of 1 to 2.5. To prevent the rice from sticking together and becoming dry in the pilaf, add water 3-3.5 cm above the level of the food.

PP recipe

Serving energy value:

• Calories - 110.3 Kcal
• proteins -8.6 g
• fat - 1.3 g
• carbohydrates - 16.1 g

For 4 persons

What we need:

• 300 g brown rice
• 400 g chicken breast fillet
• 1 carrot
• 1 onion
• 2 cloves garlic
• Water
• 1 tsp olive oil
• Spices, salt, as needed

Cooking time - 1 hour 20 minutes
What to do:

1. Let's prepare the onions and carrots for cooking. Activate the heating function, drop a little oil on the eye, load the vegetables into the bowl and leave to fry for ten minutes, a little later you need to add the garlic.
2. Cut the chicken into small pieces and add to the vegetables, fry for a few more minutes.
3. We thoroughly wash the rice and add it to the chicken and pour water, season the mixture, add salt and close the multicooker. Set the “Extinguishing” mode for 2 hours.

This recipe is suitable for those who want to taste real pilaf made from dark rice, and make it while maintaining low calorie content.

Recipe 2, step by step: brown rice pilaf with chicken

Delicious and healthy pilaf with chicken.

• Chicken portions 4 pcs
• Onion 1 piece
• Carrots 0.5 pcs
• Brown rice 1 cup
• Salt to taste
• Pepper mixture to taste
• Oil eating/frying

Salt and pepper the chicken pieces, fry in vegetable oil until golden brown, and place in a bowl.

Fry chopped onions and carrots in the same oil,

add rice, fry for a couple of minutes until translucent.

Pour enough water to cover the rice by 1.5 cm. Return the chicken to the pan. Salt and pepper.

Cook covered for 45-50 minutes until the rice is soft. If necessary, add more water.

Serve the dish and serve. Bon appetit!

Description of preparation:

Pilaf is delicious, it is a very nutritious and satisfying dish. And pilaf made from brown rice is even healthier, because brown rice contains more useful substances than its polished counterpart, white rice. There are a great many recipes for pilaf, and every cook believes that his recipe is the most correct. I don’t argue with this, because we all have different tastes. I offer you one of the options for preparing pilaf. Here is a recipe for making brown rice pilaf with pork. It is simple, all the ingredients are available and not too expensive. I'm telling you how to cook brown rice pilaf with pork. We read, look at photos and cook with pleasure!

Purpose: For lunch / For dinner Main ingredient: Meat / Pork / Cereals / Rice / Brown rice Dish: Hot dishes / Pilaf

Vitamins

Dishes

Regardless of the recipe chosen, brown rice pilaf with chicken (as well as any other) must be cooked in the correct container. It should be sufficiently voluminous and ensure uniform heating of the products. Therefore, pots and pans with low sides and thin walls are not suitable; pilaf does not fit in them and often burns. Dishes with a thick bottom but thin walls are also not the best choice.

The best option is a high-quality cauldron. It is created for preparing perfect pilaf. The semicircular bottom, thick walls, and tight lid ensure uniform heating throughout the entire volume. If you don’t have a cauldron, you can use a deep saucepan, a roasting pan, a cast iron pan or a slow cooker, which also ensures uniform heat transfer.

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