A simple recipe for pilaf with pork from steamed rice

Good afternoon, dear readers and guests of the blog! The entire Internet is replete with recipes for this dish. And everyone prepares it in their own way. I foresee how experts will now attack me that pork pilaf is not real, but the traditional one is cooked only with lamb. However, although my pilaf is not Uzbek, but Siberian, it is amazingly tasty, crumbly and aromatic.

We find thousands of variations of this dish at master classes of different chefs. And many of them are already deservedly popular on our tables. The fastest and easiest of them is pilaf in a frying pan from a small amount of ingredients. And for holidays or for a large family we already cook in a large cauldron, over a fire.

And in the slow cooker, such a wonderful pilaf is steamed that my whole family loves it more than any other. Pork meat is tender and cooks quickly. All its taste and aroma will be absorbed into the rice. You can cook it either over a fire in a cauldron or at home on the stove. I hope readers will enjoy my step-by-step recipes for simple non-Uzbek pilaf. Choose which one you like best and cook with pleasure!

Today in the article:

1. How to cook delicious and crumbly pilaf
2. Pilaf with pork in a cauldron over a fire
3. Video recipe for cooking pilaf on the stove
4. Pilaf in a slow cooker with pork

Pork pilaf - 3 step-by-step recipes with photos

Good afternoon, dear readers and guests of the blog!
The entire Internet is replete with recipes for this dish. And everyone prepares it in their own way. I foresee how experts will now attack me that pork pilaf is not real, but the traditional one is cooked only with lamb. However, although my pilaf is not Uzbek, but Siberian, it is amazingly tasty, crumbly and aromatic. We find thousands of variations of this dish at master classes of different chefs. And many of them are already deservedly popular on our tables. The fastest and easiest of them is pilaf in a frying pan from a small amount of ingredients. And for holidays or for a large family we already cook in a large cauldron, over a fire.

And in the slow cooker, such a wonderful pilaf is steamed that my whole family loves it more than any other. Pork meat is tender and cooks quickly. All its taste and aroma will be absorbed into the rice. You can cook it either over a fire in a cauldron or at home on the stove. I hope readers will enjoy my step-by-step recipes for simple non-Uzbek pilaf. Choose which one you like best and cook with pleasure!

Today in the article:

Carrot

In many cooking manuals there is an instruction or at least comments: carrots for pilaf must be Central Asian, yellow. This subspecies has its own characteristics, but how it differs from the usual red one in pilaf is not indicated anywhere. Many well-known pilaf experts do not focus on the issue of variety, but warn: carrots should not be too juicy. This is usually the case with early spring root vegetables. For pilaf, take mature, autumn carrots, but the variety is not important.

How to cook delicious and crumbly pork pilaf

• The basis of this dish is zirvak. Frying meat and vegetables in hot fat. You can take the pulp and ribs of young pork. If it has layers of lard, then it’s also good for pilaf. Never grate carrots using a simple grater. It's better in Korean. The best way is to cut it into strips by hand. First, pieces of fillet are fried in fat, then onions are added. Fry the onion until transparent and add the carrots. Although many people also argue about the sequence of actions.
• The crispness depends largely on the quality of the rice. To make sure you don’t make a mistake, ask the store for special varieties of rice for pilaf. I love pilaf with devzira rice. But steamed rice also crumbles very well in pilaf. One of the most important conditions is to never(!) stir the rice while it is cooking!
• Take only metal utensils. Ideally cast iron. But aluminum with a thick bottom is also good. It is better to pre-heat a new cauldron or frying pan with salt. Then wash with warm water without detergents.
• A few words about the fat with which we will fry. If the pork has lard, then trim off the lard and finely chop into cubes. Melt the fat out of it and fry in this fat. Or take plain sunflower oil. Only creamy foods are not suitable.
• Select spices especially carefully. Consider your family's preferences, but don't go too overboard. Otherwise, their smell will cover the taste of the zirvak itself. Mandatory spices are garlic, cumin, barberry, black pepper. You can buy ready-made seasoning for pilaf in bags.

Pork pilaf in a cauldron over a fire

My husband is a big fan of spice. That’s why in the photo below you see I have two hot peppers. You don't have to take them if you don't like spicy food.

Today my husband is in charge of the pilaf, so the onions are fried first, and then we add the meat. When I cook myself, I do the opposite. We don't end up arguing about this.

I saw how they cook in Tashkent. First, heat the oil, add a coarsely chopped onion, fry it almost black, then throw it away. Then meat and spices are added. And then, after a short frying, carrots into strips and new chopped onions.

We go into the yard, there the cauldron is already heating up on the stove. We bring all the products with us at once so that everything is at hand.

What we need:

I've already got everything cut up. Meat into medium cubes, onion into half rings, and carrots into short strips. The rice has been washed several times and soaked an hour earlier. The cauldron on the stove was hot. We poured about a glass of oil and wait for the smoke to start.

Any vegetable oil is suitable: sunflower, olive, sesame, cottonseed or corn.

Add the onion and fry, stirring with a slotted spoon. When the onion is added first and fried until golden, the pilaf will be darker in color. If you immediately throw meat into the cauldron, the pilaf will be lighter. Add all the meat to the fried onions and don’t forget to stir constantly.

I don’t time it, but I make sure that the meat is fried well and the liquid has evaporated. While the zivak is being fried, we need the fire to be strong.

It is advisable for two people to cook the dish. Because you can’t leave a cauldron unattended over high heat for even a minute.

Carrot sticks were added to the browned meat.

And continuing to turn from bottom to top, fry the carrots. It gives the pilaf such a delicious, golden color. After about seven minutes you can add salt and pepper. Add all the seasonings, throw in two heads of garlic and two pods of hot pepper whole.

It's time to add hot water. So much so that it is 1cm higher than the contents of the cauldron. It took me about one liter. Reduce the fire and let it go out.

After 5 minutes, the broth should become reddish and transparent.

Spread the rice evenly over the entire surface of the zivak. Pork pilaf is prepared quickly, the meat is almost ready. And our rice was soaked an hour before cooking.

Add more water to cover the rice by 1 cm. Pour using a slotted spoon or along the sides, carefully. We watch the pilaf until the liquid above the rice evaporates.

From now on, no stirring until the dish is completely ready!

Now you just need to close the lid. The fire is already quite minimal.

After fifteen minutes, the treat can be stirred and placed on a dish. Serve with pickled or fresh vegetables. Sprinkle the pilaf with herbs or eat the greens separately, decide for yourself. My husband and I also have different opinions on this issue. He chews parsley and cilantro straight from the bunch, and I want to chop and sprinkle on top.

Features of steamed rice

On store shelves you can find two varieties of rice grains of different sizes and shapes: polished or steamed. The last type undergoes special processing before sale. First, it is filled with water, removing starch, which often causes the porridge to stick together. Next, the cereal is doused with high-temperature steam. As a result, the grains acquire a golden hue and a transparent structure, as can be seen in the photo. During the cooking process, this rice retains its shape and the grains do not stick together.

Steamed rice pilaf recipe

The ingredients of pilaf are rice, meat, vegetables and a large number of oriental spices. If you are a beginner housewife or you simply rarely get crumbly pilaf, then prepare this dish from steamed rice. You can use any type of meat, you don’t have to use lamb. Pork, beef, poultry are suitable. As for spices, it is recommended to purchase ready-made seasoning for steamed rice pilaf; selecting them yourself is tedious. Serve pilaf with oriental savory pastries.

Steamed rice pilaf with pork

• Time: 1 hour.
• Number of servings: 6 servings.
• Calorie content of the dish: 230 kcal/100 g.
• Purpose: for lunch, dinner.
• Cuisine: oriental.
• Difficulty: medium.

Pork pilaf turns out fatty and satisfying. In this version of preparing the Uzbek dish you will find a whole head of garlic. You can put it whole in a cauldron, removing the top layer of husk, but it is better to divide it into cloves. With such spice, the pilaf turns out aromatic and tasty, and the garlic itself, saturated with the smell of pork and spices, acquires a pleasant sweetish taste.

Ingredients:

• steamed rice – 300 g;
• pork – 0.5 kg;
• garlic – 1 head;
• tomato paste – 1 tbsp. spoon;
• zira – 1 pinch;
• turmeric – 1 pinch;
• barberry – 1 pinch;
• saffron – 1 pinch;
• coriander – 1 pinch;
• pepper mixture – 1 pinch;
• vegetable oil – 1 tbsp. spoon;
• salt - to taste.

Cooking method:

1. Prepare the meat. If necessary, defrost and chop into cubes.
2. Rinse the rice and soak separately in a container.
3. Take a cast iron pan, pour some oil into it and heat it.
4. Fry the meat until golden brown. Salt and season with spices.
5. Divide the garlic into cloves and remove the husks. Throw it into the cauldron.
6. Pour water over the meat and spices until it completely covers the contents of the pan. Stir in tomato paste. Close the lid and simmer for 10 minutes.
7. Add steamed rice to the cauldron. Fill with salted water two fingers above the edge of the cereal.
8. Close the lid, set the heat to low and simmer for 20 minutes. The lid must not be lifted during the process.

Steamed rice pilaf with chicken

• Time: 1 hour.
• Number of servings: 6 servings.
• Calorie content of the dish: 210 kcal/100 g.
• Purpose: for lunch, dinner.
• Cuisine: oriental.
• Difficulty: medium.

It is difficult to imagine modern Russian cuisine without chicken meat. It is gentle, inexpensive and healthy. The housewives reinvented Caucasian pilaf in their own way, replacing traditional lamb with common chicken fillet, and were satisfied. This dish includes vegetables: onions and carrots, which fit perfectly into the aromatic “atmosphere” of Russian-style pilaf.

Ingredients:

• steamed rice – 300 g;
• chicken fillet – 0.5 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• garlic – 3 cloves;
• spices for pilaf - to taste;
• vegetable oil – 1 tbsp. spoon;
• salt - to taste.

Cooking method:

1. Cut the chicken fillet into oblong pieces.
2. Chop the carrots into rings, the onion into half rings.
3. Peel the garlic cloves. Large teeth can be cut in half.
4. Pour a little vegetable oil into the bottom of the cauldron and heat.
5. Fry the meat. As soon as it starts to brown, add vegetables to it and stir. Fry for another 5-7 minutes.
6. Add spices, garlic and salt. Fill with water and simmer for about five minutes with the lid closed.
7. Add washed, steamed rice to the meat and vegetables. Without stirring, fill everything with water two fingers above the cereal and close the lid.
8. Reduce the heat to low and simmer the pilaf for 20 minutes without opening the lid.

With Chiken

• Time: 1 hour.
• Number of servings: 6 servings.
• Calorie content of the dish: 210 kcal/100 g.
• Purpose: basic.
• Cuisine: oriental.
• Difficulty: medium.

This is another version of creative pilaf with chicken fillet, which is cooked in a frying pan (it is better to take one with a non-stick coating or cast iron). Many housewives will like this recipe, as it is convenient and simple. In addition to steamed cereal, the composition includes an egg and canned peas. The egg will give the dish a delicate structure, and the peas will replace the onions and carrots, which, if desired, can also be added to the pan when cooking.

Ingredients:

• steamed rice – 250 g;
• chicken carcass – 0.8 kg;
• egg – 1 pc.;
• canned green peas – 1 jar;
• garlic – 3 cloves;
• tomato paste – 1 tbsp. spoon;
• spices for pilaf - to taste;
• vegetable oil – 1 tbsp. spoon;
• salt - to taste.

Cooking method:

1. Trim the flesh from the chicken carcass, cut it into cubes and fry in a frying pan with deep sides.
2. Cook salted broth from the bones.
3. At the end, add tomato paste, whole peeled garlic cloves and spices. Add some salt.
4. Pour the washed steamed rice into the frying pan, pour in the broth with tomato paste, and cover with a lid. Simmer for 20 minutes.
5. Shake the egg, pour it into the pilaf, gently stirring the contents of the pan.
6. Add green peas.

A simple recipe for pilaf with pork from steamed rice

Real oriental pilaf is difficult to prepare at home. Despite the presence of simple and affordable products, this dish is called quite “capricious”. The difficulty of cooking lies not only in the method of cooking meat and cereals, but also in the correct selection of the main ingredients. Steamed rice pilaf with pork is considered the simplest and most suitable option for amateur cooks. Thanks to a special processing method, the cereal is practically not overcooked.

However, there are other advantages to using steamed cereal. Using steamed cereal, the dish is not only easier to prepare, it can be made more healthy and nutritious. Despite the presence of fatty meat, steamed rice pilaf with pork can be prepared for children and used in dietary nutrition.

Description of preparation:

Of course, pilaf is a dish of special importance, and it really takes a lot of time to prepare it. But I still think that every housewife and every owner should try to cook this dish at least once in their life. There is nothing complicated, but the main thing is to observe all the traditional features of the dish, including strictly defined spices. I tried to make my recipe for steamed rice pilaf with pork as similar to the classic as possible. I think you'll like it!

Purpose: For lunch Main ingredient: Meat / Pork / Cereals / Rice Dish: Hot dishes / Pilaf Geography of cuisine: Uzbek / Eastern

A simple recipe for pilaf with pork

Cooking time : 90 minutes

Number of servings: 10

Ingredients:

• Pork (pulp) - 500 g
• Steamed rice - 3 cups
• Water - 7-8 glasses
• Onions - 3 pcs.
• Carrots - 3 pcs.
• Unscented vegetable oil - 100 ml
• Zira - 1 tsp
• Spice mixture - 1 tsp.
• Coarse salt - to taste
• Barberry, raisins, hot pepper - optional

Preparation:

Take all the necessary products. It is advisable to take the meat without bones; spices can be taken separately for pork or a ready-made mixture for pilaf. The amount of water should be 2-2.5 times more than rice.

Wash the meat, dry it and cut into small pieces.

Nutritional and energy value:

Pilaf with pork: crumbly and incredibly tasty!

I am glad to welcome everyone to my channel. Today I want to share the recipe for my favorite dish - pilaf. In fact, there are many options for preparing it. One of the ancients even said: “As many cities as there are in the world, so many types of pilaf are prepared by man.” The quote may not be entirely accurate, but that is its meaning. This wonderful dish is very tasty and filling.

I love pilaf with pork because I think this meat goes best with the dish. It is moderately fatty, which does not make the pilaf “dry,” and soft. If you cook pilaf correctly, the meat “melts” in your mouth. I found the recipe below in the “Book of Tasty and Healthy Food,” published in the early 50s of the last century. The pilaf it produces is very tasty and crumbly. By the way, I recommend everyone to find it in second-hand bookstores and buy it. The book is great! So, let's begin.

Ingredients

Cooking method

We cut the lard into small cubes and send it to heat in a cauldron (if you quickly cut onions and carrots, you can do it on high heat), do not forget to stir the lard.

We cut onions and carrots (it doesn’t matter how). I like to cut carrots and onions into strips, but you can do it differently. It is permissible to grate carrots on a coarse grater.

Cut the meat into small pieces (2-3 cm).

When the lard melts and you get small fried cracklings, you can take them out or leave them. I usually take it out and eat it just like that, with salt.

Throw the onions and carrots into the cauldron and let them sauté in the fat for 5-7 minutes.

We put the meat in the cauldron (slightly salted so that the water “gives up” faster) and stir it all from time to time (do not cover with a lid).

After the meat gives water and then it boils away, you need to pour cold water into the cauldron in proportions to rice 1: 1.5. That is, if you have 1 kg of rice, you need to take 1.5 liters of water. If it’s less, calculate it yourself.

Bring everything to a boil over high heat. Then salt and pepper to taste and add a tablespoon of spices.

Pour in the washed rice (let the water drain) and throw in a whole head of garlic (optional) unpeeled (don’t forget to wash it and remove the top husk, do not separate the head into cloves). Garlic stewed in pilaf is very tasty.

Simmer everything over high heat, stirring regularly to the bottom so that nothing burns.

When the water is almost absorbed by the rice (this will happen quickly after 5-10 minutes), reduce the heat to a minimum, and make several holes in the rice (7-10 pieces) to the very bottom of the cauldron (I usually make them with the handle of a kitchen hammer for beating meat) . Pour a tablespoon of cold water into each of them.

Wrap the lid with a towel and cover the cauldron with it.

Simmer the pilaf for 20-40 minutes under a lid with a towel (the time depends on your stove and its minimum heat). I cook on gas, so this period usually lasts about 30 minutes.

The pilaf is ready, bon appetit!

And some tips at the end. If you don't have a cauldron, you can use a Teflon or ceramic coated pan. The indicated quantity of products is enough for a company (6-8 large servings). I recommend eating pilaf on the day of preparation; when heated, it is not as tasty the next day.

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detailed instructions

The process of preparing pilaf consists of the following stages:

1. You need to pour vegetable oil into the cauldron, heat it well together with the onion cut in half (then throw it away). Alternatively, you can render pieces of lard from the animal whose meat is used in the dish.
2. Cut the meat into pieces, place it in heated fat, fry until golden brown and remove.
3. Onion mode in half rings, fry, then add meat to it and reduce heat.
4. Cut the carrots into strips, add to the onion and meat and fry over low heat for another 8-10 minutes.
5. Add cumin, a little salt, pour hot water so that it covers the contents of the cauldron, and simmer for 30–40 minutes.
6. Place unpeeled garlic in the middle of the dish, lay rice on top in an even layer, add pepper, salt, and pour hot water 1-2 cm above the rice level.
7. Increase the heat, bring to a boil, then reduce the heat and simmer under the lid for another 20-30 minutes.

Steamed rice pilaf with pork: healthier and more crumbly

Pilaf made from steamed rice is healthier than regular rice. The grains do not stick together and the dish turns out crumbly. Lately I've been trying to use steamed rice instead of regular rice. What kind of product is this and what is its advantage?

To obtain such grains, rice grains are soaked, steamed under pressure, then dried and polished. As a result, steamed rice looks darkish, although when cooked it is no different from regular rice. Steamed grains are more useful than regular grains, since during steam exposure some of the beneficial substances from the grain shell are transferred inside, and the most useful thing in grain, as we know, is precisely the shell. In addition, steamed rice sticks less and dishes made from it turn out crumbly.

Today I will cook pilaf from steamed rice with pork, or rather, pork ribs. My meat is mature, so I will need to stew it first until soft, and only then add the remaining ingredients to the rice.

Brown

Brown or brown cereal has many advantages: unusual taste, low calorie content, and a minimum of starch contained in it. It consists of unpolished cereals that are minimally processed and retain a greater amount of beneficial microelements. The grains have a slightly nutty aroma that lingers during cooking due to the bran shell. They contain amino acids, proteins, essential dietary fiber, B vitamins, and minerals. When consuming the product, the body receives slow carbohydrates, which take a long time to be consumed, and hunger occurs much later than usual.

The disadvantages are the high cost and short shelf life.

The most popular brown rice is indica. This variety undergoes very careful processing and preserves the embryos that are beneficial to the human body. When sprouted, high-quality grains always sprout.

How to cook pilaf from steamed rice

1. Cut the meat into pieces.
2. Place the pieces in a frying pan with sunflower oil (use half) and put on fire.
3. While the meat is fried, grate the carrots and chop the onion.
4. Place the fried pieces of meat in a saucepan (preferably a cauldron), add water, salt and set to simmer. Simmer until soft. The time will vary depending on the meat. I simmered for a little over an hour. If the meat is young, then you don’t have to stew it separately, but immediately add rice and other ingredients.
5. Fry carrots and onions in the remaining oil.
6. When the meat is soft enough, add fried onions and carrots, rice, tomato paste and spices to the pan with the pork. There should be approximately twice as much water as the contents of the pan.
7. Cover the pan with a lid and simmer over low heat for 40-50 minutes. We taste the finished pilaf and, if necessary, add salt or any spices.

Our steamed rice and pork pilaf is ready. Serve it with greens.

Relation to water

The question often arises of how much water should be used to prepare pilaf. After all, it depends on how the dish turns out - tasty and crumbly, or dry or wet, like porridge. How much water to add to pilaf depends on the method of its preparation. For example, for traditional Azerbaijani pilaf, all ingredients are boiled and cooked separately, after which they are mixed in a cauldron. This method of preparation requires 3 times more water than the main product. For Uzbek-style pilaf, all products are added one at a time and cooked together. The cereal is poured with boiling water at the rate of 1 to 2.5. The simplest solution would be to take the amount of water that will cover the rice and meat by 2 cm.