Sweet pilaf with raisins: amazing recipes

With raisins and chicken

Ingredients:

Chicken – 1 pc.
Rice – 500 g.
Onions – 2 pcs.
Carrots – 2-3 pcs.
Sunflower oil – 3 tbsp. l.
Spices for pilaf – 2 tsp.
Salt and pepper - a pinch
Raisins – 1/3 cup.

Preparation step by step:

Rinse the rice in cool water up to 10 times until the liquid is crystal clear. Do not drain the last one. Leave the cereal in it.
Wash the chicken, dry it with a clean napkin, cut into large pieces.
Heat oil in a frying pan.
Place chicken pieces in it. Fry until a medium crust appears. You need a strong fire.
Cut the carrots into strips, preferably with a knife rather than a grater; the carrots should be noticeable in the pilaf.
Cut the onion into large cubes.
Rinse the raisins in a colander several times.
Add vegetables to the chicken, fry for 4-5 minutes until they become beautifully golden.
Reduce heat, add dried fruit, spices, salt and pepper to the pan.
Drain the last liquid from the rice, rinse again, place in a frying pan, and smooth with a spoon. Don't stir yet!
Pour water over the cereal. The liquid should cover the rice to the height of 1 finger.
Cover with a lid and simmer over low heat for 30-40 minutes.
When the rice becomes soft, you need to make several punctures in it with the back of a spoon. Hold for another 4 minutes.
Turn off the heat, stir the dish, cover with a lid and let stand for 15 minutes.
Before serving, sprinkle with fresh chopped herbs.

A whole chicken carcass can be replaced with thighs, wings, drumsticks or fillets.

KBZHU

Calorie content of the finished dish – 3490
Protein – 160.5
Fats – 156
Carbohydrates – 361.2

Cooking time - 20 minutes

Cooking time – 40 minutes

Number of servings - 6

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Spicy pilaf with dried fruits in meat broth

This pilaf will become a complete lunch or dinner that your household will remember for a long time. Despite the fact that we do not add meat, the dish turns out to be quite satisfying and rich. Boil the broth in advance. Chicken, beef, pork - the choice is yours.

Attention! To get lean pilaf with dried apricots and raisins, you just need to replace the broth with filtered water.

Compound:

1 tbsp. rice;
3 tbsp. broth;
4-5 tbsp. l. raisins;
13-15 pcs. dried apricots;
3-4 tbsp. l. refined vegetable oils;
1-2 garlic cloves;
salt;
saffron;
cinnamon;
onions – 2 pcs.

On a note! Dried fruits that are not too dry do not need to be pre-soaked.

Preparation:

Pour hot water over the dried apricots and leave for 15-20 minutes. Then drain the liquid and chop the dried apricots into thin strips.
Peel the onion and finely chop it with a knife.
Fry the onion in vegetable oil until transparent. For this we need a cauldron or deep frying pan.
We wash the raisins with warm water.
Add chopped garlic and dried apricots to the onion.
Fry everything for a few minutes, then put rice on top. Remember that it should be washed well.
Spread raisins over the cereal.
Add broth, salt, cinnamon and saffron.
Cover with a lid and simmer the pilaf on the lowest burner level. We need the rice to absorb all the broth.
Then stir the pilaf and serve hot.

Advice! Pilaf will be tastier if you top it with melted butter before serving.

With pork in a slow cooker

A relatively quick version of light, tender pilaf.

Ingredients:

Piece of lean tender pork without bone – 500 g.
Rice – 2 cups
Sunflower oil – 8 tbsp. l.
Water – 2 glasses.
Carrots – 1 pc.
Onions – 2 pcs.
Universal seasoning for pilaf – 1-2 tbsp. l.
Additional salt to taste.
Raisins – 1/3 tbsp.

Cooking pilaf step by step:

Cut the pork into large pieces, 4-5 cm.
Wash the carrots, cut into thin cubes, 3*3 mm. Don't put it in the noodles, the vegetable will spread.
Cut the onion into tangible pieces (quarters from rings, cubes 1.5*1.5 cm).
Pour fat into the multicooker bowl. It should cover the bottom. Set the “frying” mode.
Place the pieces of pork into the hot oil and close the machine with the lid.
After 5 minutes, add salt, reserve for the rice, pour in the seasoning, stir, and cover again. Fry the meat for 10 minutes, stirring occasionally. It is tender and may cook excessively.
Soak the rice in warm water. While the meat is roasting, change the liquid several times.
After 10 minutes, add onion to the meat and stir. Cover with a lid and fry for another 5 minutes.
Add carrots, stir and fry again for 5 minutes.
Turn off the multicooker and spread the rice evenly onto the prepared zirvak.
Pour water in a thin stream so as not to disturb the sequence of layers.
Close, set to “Pilaf” mode.
In 1 hour the dish will be ready. Turn off the multicooker when signaled.
Steam the raisins in advance: rinse them in cool or lukewarm water, scald them with boiling water in a colander, then put them in a saucepan, pour boiling water over them, cover with a lid and let stand for 5 minutes. Remove and allow liquid to drain.
Stir the finished pilaf, add raisins to taste, and let stand for 5 minutes.

KBZHU

Calorie content of the finished dish – 5214
Protein – 146.3
Fats – 388.3
Carbohydrates – 283.7

Cooking time – 15 minutes.

Cooking time – 1 hour 30 minutes.

Number of servings - 6

With added chicken

With chicken, the pilaf is more tender.

Required components:

chicken - carcass;
rice – 2 tbsp.;
onions with carrots - 3 pcs.;
raisins – 100 g;
tomato sauce – 2 tbsp. l.;
garlic - head;
salt, spices, oil.

Sequencing:

Rinse the carcass and cut it into portions. Salt and pepper. Place in a cauldron.
Chop vegetables and add to poultry. Fry until golden brown.
Place the washed cereal on top. Pour boiling water over it.
Add raisins, salt and spices. Bring to full readiness.
3-4 minutes before the end, add tomato sauce and a head of garlic.

When serving, rice is placed on plates first, then pieces of poultry.

With raisins and carrots

Ingredients for pilaf:

Steamed rice – 3 cups
Raisins – 2/3 cup
Vegetable oil – 1 cup
Onions – 3 pcs.
Carrots – 4 pcs.
Salt to taste

Preparation:

Rinse the rice thoroughly. The liquid will have to be changed from 2 to 8 times, it depends on the variety/quality of rice. The last water should be clear, without turbidity.
Rinse the raisins in several waters and scald with boiling water.
Onions and carrots need to be peeled and finely chopped.
Heat oil in a cauldron/frying pan.
Place the onion-carrot mixture in it and fry for 10 minutes.
Pour in 4 cups of boiling water, add dried fruit, boil for 5 minutes.
Add rice. Add more water if it does not cover the cereal completely + 1 cm.
Adjust the heat so that the liquid evaporates intensely, but does not boil.
Wait until the water disappears from the surface.
As soon as this happens, cover the container with a lid, reduce the heat to low, and simmer for another 30 minutes.

Pilaf is ready!

KBZHU

Calorie content of the finished dish – 3991
Protein – 51.7
Fats – 215.5
Carbohydrates - 461.3

Cooking time – 15 minutes

Cooking time – 35 minutes.

Subtleties of Azerbaijani cuisine

Azerbaijani pilaf with dried apricots and raisins is truly a culinary masterpiece. It is not difficult to prepare such a dish at home, the main thing is to strictly follow the recipe.

Advice! This pilaf is best cooked with Basmati rice.

Compound:

0.5 kg rice;
0.2 kg melted butter;
150 g raisins;
150 g dried apricots;
150 g dogwood or cherry plum;
0.2 kg walnuts or almonds;
1 tsp. saffron;
pita leaf;
salt.

Preparation:

Wash the rice grains and boil until tender.
Cover the bottom of the cauldron with a lavash sheet and place it on low heat.
Now let’s reveal the secret of fluffy rice. Place the cereal on the pita bread and distribute evenly over its surface.
Cover the cauldron with a towel and a lid on top. This design will help make the rice crumbly. Leave the rice for 30 minutes on the lowest burner level.
In the meantime, prepare the spices. Add saffron and salt to the mortar. Let's grind them thoroughly.
Pour boiling water over the salt and saffron and stir. Very little liquid is needed.
When the rice is ready, add melted butter and a mixture of salt and saffron. Let's leave a little oil aside for now.
Cover the cauldron with a towel and a lid and set the burner on the minimum level for another half an hour.
Peel the nuts and place them together with the dried fruits in a water bath. We wait until they soften well.
Add the remaining ghee and salt and stir. Leave in the water bath for another five minutes.
In principle, pilaf with dried fruits is ready. And if you follow the traditions of Azerbaijani cuisine, you need to heat a ceramic dish and put on it first rice in a pita sheet, and then nuts with dried apricots, cherry plum and raisins.

Sweet with nuts

Purely sweet rice pilaf, without meat, is not so exotic. In the east, versions of pilaf are often prepared with nuts, fruits, seeds, and even rose petals.

Ingredients for pilaf:

Basmati rice – 1.5 cups.
Water – 2.5 glasses.
Raisins – 1 glass.
Chopped nuts – 1/3 cup
Butter – 1/3 of a standard pack of 200 g.
Spices to taste (curry, cinnamon, cloves, nutmeg).
Sugar - to taste.
Salt - to taste.

Cooking pilaf step by step:

Melt the butter in a deep, thick frying pan or saucepan.
Heat the oil for 5 minutes, but until it boils.
Add rice, fry the cereal, stirring continuously until the grains begin to become transparent.
Add spices, at least 1 tsp. for golden color.
Add salt and sugar. Mix.
Heat with spices over low heat for 3 minutes.
Place washed raisins and nuts in a dish.
Add water at the rate of 1 part rice, 2 parts water.
Place the dish on low heat, so that the water is slightly boiling, but not bubbling, cover with a lid, and simmer for 15 minutes. If necessary, you can add a little water during the process.
Remove from heat, wrap, and let stand for another 15 minutes to absorb remaining moisture.

This recipe requires basmati rice.

It is aromatic, with a refined nutty taste, behaves well in cooking, and does not stick together. But you can prepare sweet pilaf with jasmine or steamed rice.

KBZHU

Calorie content of the finished dish – 2829.3
Protein – 47.1
Fats – 157.5
Carbohydrates – 305.9

Cooking time – 15 minutes.

Cooking time – 40 minutes.

Number of servings - 3

The benefits of sweet pilaf components

You can add various dried fruits to the dish: prunes, dried apricots, dates and even nuts; sugar can be replaced with honey or served separately to taste. Various spices are suitable for sweet pilaf; it is best to add turmeric, cinnamon, nutmeg or vanillin.

Pilaf is considered an Asian dish; in each country it is prepared in its own way, for example, in Thailand, in addition to dried fruits, bananas and coconuts are added, and served in banana peels or thin pita bread. Some vitamin mixtures are prepared over a fire, sometimes baked in the oven, after adding a few eggs.
Rice contains more than 80% complex carbohydrates and approximately 8% essential amino acids for each person. Therefore, dishes made from such grains are very filling and popular. Rice should be eaten to improve the functioning of the central nervous system and brain because... it contains trace elements, B vitamins, lecithin, potassium. Also, it is worth emphasizing that rice grains do not contain gluten.
Dried fruits are a unique product that has virtually no contraindications, does not cause an allergic reaction, and can also be eaten as an independent dessert or added to main dishes.
Despite the fact that raisins are a sweet product, they contain absolutely no sugar, but only glucose and fructose, which does not increase the level of insulin in the blood, and is also useful for patients with diabetes. Raisins are a high-calorie product, so you shouldn’t overeat, because... Excessive consumption risks obesity.
Raisins are rich in potassium, phosphorus, iron, magnesium, B1, B2, B5, PP. Thanks to B vitamins, the functioning of the nervous system improves, it has a sedative effect on the body, and raisins are also recommended for people with insomnia. The product contains various antioxidants, especially oleanolic acid, which stops the growth of bacteria that cause oral diseases.
Dried apricots are a product obtained by drying apricots. You can eat it as a separate dessert, or adding it to meat, fish dishes, side dishes and desserts. Also, dried apricots are often added to sauces. Dried apricot contains vitamin A, B1, B2, C, PP, minerals, potassium, calcium, magnesium, fiber and AA.

Proper consumption of dried fruit in the daily diet stabilizes hormonal balance and is a preventive measure for the development of anemia, heart attack, stroke, and heart disease. Eating dried apricots helps remove toxins from the body, and also, due to the fact that dried apricots contain pectin, heavy metals are removed along with toxins.

When to add raisins

Raisins can be added to pilaf at any time, in the middle of cooking, or at the end. There are two points to consider:

Time required for steaming.
To what extent do you want the rice and the additive to enrich each other's taste?

If you add raisins in the middle of cooking, they will transfer more sweetness into the dish and will be imbued with its spirit.
The taste will be more complete. If you add dried fruit at the end, the sweetness will concentrate in the spots with swollen berries. You can pre-steam in several ways:

Wash and soak in boiling water for 2-3 minutes. But this method is only suitable for very dry raisins, which will not become sour from such intense exposure.
Soak in warm water for 30 minutes.
Soak in cold water for 3 hours. This method will provide very tender berries.
Hold over steam for 10 minutes.
Rinse and microwave for 20 seconds.

For pilaf you need pitted, large raisins, the quiche-mish (osh-magiz) variety.

Description of preparation:

Pilaf with raisins is rightly called “Bukhara”, although in ancient Bukhara, where this wonderful recipe came to us, it had a different nickname - “oshi-sofie”.
This rich, satisfying and beautiful dish is prepared both on exceptional holidays and important events - special masters, “usto”, are responsible for preparing pilaf at crowded gatherings - and at home, for a relatively narrow family circle. In both cases, raisins are necessarily added to the pilaf, and not just any kind, but exclusively quiche-mish and, preferably, the “sayaga” variety (that is, from grapes dried in the shade). Its sweet notes and wonderful aroma give the pilaf such a unique taste that it is simply impossible to confuse Bukhara pilaf with any other. Having learned how to cook pilaf with raisins, I decided to share this recipe with you - you will like the result, I guarantee! Purpose: For lunch / For dinner / For a festive table / Festive lunch Main ingredient: Meat / Lamb / Fruits / Raisins / Dried fruits / Cereals / Rice Dish: Hot dishes / Pilaf Geography of cuisine: Uzbek