Pork ribs pilaf

Homemade pilaf with pork ribs

We’ll take pilaf with pork ribs as the main recipe; we’ll look at it in more detail and accompany each step of preparation with a corresponding photo, so it will be easier for you to prepare the dish. Pilaf with pork ribs is cooked in a cauldron, but if suddenly you don’t have a cauldron at home, then don’t be upset and don’t run to the store for a new purchase. If you have a saucepan and a deep frying pan with thick walls and bottom, then this will work fine.

Let's reveal all the cards and give you some useful tips, using which you will get very tasty pork pilaf with ribs.

— One of the main rules of tasty pilaf is properly prepared carrots. It must be cut into strips using a knife, and not grated.

— To prevent pilaf from turning into porridge, use only long-grain rice varieties.

— Pilaf is cooked strictly under a closed lid and is not mixed.

— After you finish cooking, let the rib pilaf sit under the lid closed for another 30 minutes.

Ingredients:

Pork ribs - 1 kg;
Carrots - 2 pcs.;
Rice - 250 g;
Garlic (heads) - 4 pcs.;
Vegetable oil (for frying) - 10 g;
Salt (to taste) - 5 g;
Black pepper (to taste) - 5 g;
Seasoning for pilaf - 10 g;
Allspice peas - 5 pcs.;
Bay leaf - 4 g.

Recipe:

Wash the meat, cut into pieces and fry in a well-heated frying pan with vegetable oil. If you don't like pork, you can replace it with beef, turkey or chicken. But veal is not suitable for pilaf, as it will not give the dish the necessary aroma and taste.

Instead of vegetable oil, you can use cottonseed or sesame oil, or fat tail fat.

Fry the meat over high heat until golden brown.

Peel the carrots, cut into large pieces and fry with the meat.

Fry the meat and carrots for about 10 minutes until crispy. Season them with salt and ground black pepper.

Wash the garlic heads, remove excess peels and place in a frying pan on top of the meat. Add bay leaf, allspice and rice seasoning.

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Wash the rice and place it in an even layer on top of all the products. (!) Do not stir the rice. You should choose rice with low starch content, strong and transparent, so that the grains absorb fat and water well. Uzbek and Tajik rice varieties are perfect. And you should not use wild and steamed rice.

Fill everything with drinking water so that it covers the rice above 1 cm.

Cover the pan with a lid and simmer all the ingredients for about 40 minutes so that they absorb all the flavors.

Let the finished pilaf brew for about 20 minutes.

Then serve the pilaf to the table.

Bon appetit!

With beef

Beef has its own taste and aroma, which is why it has found its fans. This product is preferred by athletes due to its high content of protein rich in amino acids. Therefore, beef pilaf is not just a dish that delights in taste, but it also helps to recover from hard physical labor.

What you will need (K/B/F/U: 106/4/3.5/7.5):

Beef ribs – 300-500 gr.
Rice groats – 200 gr.
Tomato paste – 30 gr.
Carrots – 300 gr.
Garlic - head.
Seasonings.

Step by step recipe:

Place the beef ribs on a heated surface as shown in the photo. If they are not fatty enough, add sunflower oil.
When the crust appears, turn the ribs over and add chopped onions and carrots into the container.
Prepare tomato paste by stirring it with water and pouring it into a frying pan.
After 5 minutes, start adding rice cereal.
After it has acquired a transparent structure, place a whole head of garlic in a container and fill it with water. Add seasonings and bay leaf.
Let the contents boil and reduce the heat to low. When large bubbles stop forming, cover the pan with a lid and leave everything for 10 minutes.
If there is still too much liquid left in the pilaf, remove it from the stove and leave it in the oven for 10-15 minutes.

Tip: stir the contents of the pan only immediately after adding water, after which you need to leave the pilaf alone. This is the secret of its friability.

Pilaf with pork ribs

How to cook pilaf with ribs

Ingredients:

Pork ribs - 1 kg;
Rice - 300 gr.;
Carrots - 2 pcs.;
Onion - 2 pcs.;
Garlic - 2 heads;
Vegetable oil;
Seasoning for pilaf;
Ground black pepper;
Salt;
Bay leaf.

Step 1

Let's start preparing the pilaf by preparing the pork ribs. Wash them well and separate them from each other using a knife. Heat the oil in a cauldron and fry the ribs until they have a characteristic crust.

Step 2

Peel and chop the onions and carrots. Then, one at a time, add the onions and then the carrots to the ribs. Fry the vegetables for about 10 minutes, stirring occasionally and sprinkling with spices. Peel the garlic and add to the cauldron, add a bay leaf.

Step 3

Continue simmering the pork ribs with the lid closed for about 15 minutes, adding a little water.

Step 4

Rinse the rice well in cold water and add to the cauldron with the ribs and vegetables. Pour water to cover the rice by 2 centimeters, add salt if necessary and cover with a lid. Bring to a boil and reduce the heat on the stove to low. As soon as the rice is ready, set the cauldron aside and let it sit for another half an hour.

Pilaf with pork ribs is ready. Bon appetit.

How to make crumbly pilaf

Have you decided on the products? Let's start preparing the products and tips on how to prepare delicious pilaf. The process consists of the following stages:

The first step is to cut the ribs into portions so that they are easy to eat.

Pour 120 ml of vegetable oil into a cauldron and heat it up. Then add the ribs and fry for 7-10 minutes until golden brown over high heat.

Cut the carrots into strips. It will give a beautiful color to the dish, so there should be a lot of it. Cut the onion in any shape.

Add onion to meat. Mix. It is important to add onions to the meat so that all the juices are preserved. After 5 minutes, add carrots. Simmer over medium heat for 10 minutes.

Add seasonings, salt pepper, stir. Add water to cover the meat. We peel the head of garlic from the top husk and place it in a cauldron. This mixture is called zervak and it will be a little salty. Don't worry, adding rice will make the taste less salty. Close the lid and simmer until done, 40–60 minutes.

We prepare the main ingredient - rice for pilaf.

Wash the rice well, otherwise it will stick together. Do this just before adding to the rest of the ingredients. For 500 g of rice you will need 120 ml of oil.

Add rice and hot water to the cooked meat in an even layer. The water level should be only 1 cm above the rice. A large amount of water will make the cereal soft.

A layer of oil forms on top, which will settle during cooking and make the rice crumbly. After boiling, simmer for 20 minutes, covered, over low heat. Do not interfere and do not open the lid!

Once ready, let the pilaf brew and stir. The color should be golden and the rice should be crumbly. To serve, place the rice first and the ribs on top.

Following this simple recipe, you can cook pilaf with ribs and delight your loved ones.

Source: www.nur.kz

Pilaf with ribs (pork): recipe and cooking details

Selecting the right ingredients

Of course, real pilaf is always prepared with lamb. However, not all of our compatriots like this meat - it often has a very specific smell, which is especially appreciated by Asians, but discourages the appetite of people who are not accustomed to it.

In addition, lamb is always fried in fat tail fat. It can be difficult to find, not to mention the fact that it further enhances the unusual aroma. Therefore, most of our compatriots suggest abandoning lamb in favor of the usual pork. And it is with pork ribs that pilaf, the recipe with a photo of which you will see below, usually turns out to be incomparable.

First you need to choose the right products:

Pork ribs – 1 kilogram.
Long grain rice – 1 kilogram.
Carrots – 1 kilogram.
Onions – 4-5 pieces.
Garlic – 1 head.
Vegetable oil - 0.5 cups.
Salt, barberry, turmeric, cumin - to taste.

In general, there are usually no problems finding ingredients - most of them are freely available in any grocery store.

But with rice it’s not so simple. Some connoisseurs prefer steamed rice - it makes the pilaf more crumbly. Others prefer the Akmarzhan variety - its grains easily absorb the smell and taste of meat and vegetables, making the taste of the dish more vibrant. Decide for yourself which option is best for you.

We use a slow cooker

You can cook pilaf with ribs (pork) in a slow cooker. Yes, it won’t taste exactly the same, but it saves a lot of time.

Prepare the ribs (rinse, dry, cut) and fry in vegetable oil in a multicooker bowl in the “Baking” mode - 15 minutes on both sides. Pull out the meat.

Also fry the chopped carrots and onions in the same mode - about 10 minutes.

Return the ribs to the bowl, add three glasses of water and “bake” for 30 minutes - make sure that the water does not evaporate, otherwise the meat and vegetables will burn. Add all the seasonings here, pour in the washed rice, stick garlic into it on top and fill it with water. We launch the “Rice” program and wait for the sound signal.

History of the dish

Today it is difficult to say where and when exactly pilaf was first prepared. Almost every people of Central Asia claims that this great discovery belongs to their compatriots. And it is prepared in many countries: in Uzbekistan, Azerbaijan, Tajikistan, as well as in Iran and a number of others.

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Moreover, this dish is not simple, but ritual. That is, it must be prepared at various important events, be it a wedding, the birth of a child, a funeral or any other.

Although on ordinary days women usually cook pilaf, experts know for sure that only men can create a real work of culinary art. Therefore, if pilaf is prepared for a holiday or simply for the arrival of guests, it must be made by the head of the family. And on especially special occasions, a real expert is invited, who often comes from another city.

And since such attention is paid to it, it is quite expected that the taste of properly prepared pilaf is simply excellent.

Many people do not undertake to cook pilaf, believing that only experienced cooks can do it, that pilaf must be cooked in a cauldron... You should try nothing like this once and you will understand that it is not difficult. There are a great many recipes for pilaf, I will try to tell you in detail and show how I cook pilaf at home.

For cooking, a regular frying pan with a lid, thick bottom and walls is suitable.

For pilaf you will need:

meat 300-400 grams (I have frozen pork ribs already chopped, but you can use something else);
rice 200-300 grams;
1 carrot;
onion 1 piece;
oil for frying meat (I didn’t use oil at all, my pork is quite fatty);
salt, spices (which you like).

1. Place the meat cut into small pieces into a heated frying pan.

If you have beef, chicken or lean pork, then you need to pour a little odorless vegetable oil into the pan.

2. Fry the meat until golden brown.

3. While the meat is fried, peel the carrots

And grate it on a coarse grater (you can cut it into cubes)

4. Send the carrots to the meat.

5. Fry for 2-3 minutes.

6. While the carrots are fried, peel and chop the onion.

Cut the onion in half, cut the half in half again and cut into thin strips.

7. Place the onion in the frying pan with the meat and carrots.

8. Fry, stirring for 3-4 minutes (make sure that the onions and carrots do not burn).

9. Meanwhile, rinse the rice several times with cool water.

I use steamed long grain rice.

The amount of rice should be 1/3 of the height of the pan. Rice will increase in volume almost 3 times!!!

10. Place the rice in the pan.

11. Distribute the rice evenly over the surface.

12. Pour warm water. The amount of water depends on the amount of rice. The water should completely cover the rice and meat and be 1.5-2 centimeters higher.

13. Add salt and seasonings to your taste (I used ground black pepper, dried dill, parsley, celery and bay leaf (it’s better to remove it when the pilaf is ready, it gives the rice an unpleasant bitterness)).

14. Now mix gently.

15. Cover with a lid. Bring to a boil and cook over low heat.

16. After 15-20 minutes, taste the rice for doneness and see if all the water has evaporated. Use a spatula to push the rice out of the middle of the pan and see if there is any water.

If the rice is ready and there is still water left, turn up the heat and evaporate the remaining water without closing the lid.

If the rice is raw and there is no water, add some hot water. Cover with a lid and cook over low heat.

Classic recipe

Products for pilaf:

kilogram of ribs;
three large onions;
three large carrots;
head of garlic;
half a pack of long grain parboiled rice;
200 ml sunflower oil;
sweet red pepper;
hot red pepper;
barberry;
black peppercorns;
cumin;
salt.

Stages of preparing pilaf:

Cut the onion into half rings, washed and peeled carrots into strips.
Remove the top layer of husk from the head of garlic and cut off the root.
Cut the ribs into portions.
Rinse the rice in running water and soak.
Place the cauldron on the fire. When it warms up, pour sunflower oil into it and heat it properly.
Place the onion in a cauldron and fry in oil until caramelized, stirring constantly.
Place the ribs in the cauldron and fry on all sides until slightly golden brown.
Place the carrots in the cauldron, after a few minutes pour in boiling water until it covers the carrots by 2 cm.
Pour salt, sweet and hot red pepper, cumin crushed in a mortar and three or four black peppercorns, a teaspoon of barberry berries into the future pilaf.
Cook over low heat (less than medium) for 40 minutes.
Spread the carrots in the center of the cauldron and place the head of garlic cut side down.
Drain the water from the rice and pour it into the cauldron.
Pour in boiling water until it barely covers the rice.
Cover the cauldron with a lid and cook for 20 minutes.
Open the cauldron, rake the rice into the middle in the form of a slide, without stirring. Reduce heat to low and simmer covered for another 20 minutes until all the water has evaporated. If it is not enough, make punctures with a knife in several places and carefully pour in boiling water.
Open the cauldron and mix the ingredients.

Place rice and carrots on a large plate, then pork ribs.