Cooking pilaf in a duck pot on the stove - from pork, from chicken

Delicious pilaf with pork in a duck pot on the stove - a recipe in which I will tell you how to easily and without much hassle prepare crumbly pilaf in a cast iron duck pot. Before you start cooking, chop and place all the necessary ingredients into bowls, this makes it easier and more convenient to prepare any prefabricated dishes. For pilaf you need high-quality long rice; basmati or jasmine are best. Do not use round rice; this variety is suitable for sushi, risotto and paella, but not for pilaf.

Delicious pilaf with pork in a duck pot on the stove

Choose meat with a thin layer of fat; it will be softer and juicier. Any vegetable oil is suitable for frying, but only refined, odorless, it will not burn or smell while the ingredients are fried.

• Cooking time: 1 hour 30 minutes
• Number of servings: 5

Recipe for pilaf with chicken

If you want to reduce your caloric intake, use this recipe for pilaf in a duck pot.

• steamed rice – 0.4 kg;
• chicken fillet or meat from legs – 0.4 kg;
• 1 large onion, 1 carrot;
• vegetable oil – 30 ml;
• garlic – 5 cloves;
• salt and spices - a few grams each.

The calorie content and nutritional value of a 200 gram serving will be different. It will keep about 15 grams. proteins, fats - 18 g, carbohydrates - 32 g. The calorie content of a serving will be 368 kilocalories. The cooking instructions look simpler.

1. Cut the onion into half rings, the carrots into strips, and the chicken into small cubes. Pour oil into the duck pot and add the ingredients for frying. Stirring, fry for a quarter of an hour.
2. Add dry rice to the boiling oil. Fry it for 3 minutes. Add some salt. Fill the food with water so that its edge is a finger higher than the rice. Cover with a lid and simmer for 40 minutes without stirring.
3. Add spices and garlic. Under the lid, simmer the pilaf for another 10 minutes.

The secret of this method is that dry rice, falling into boiling oil, undergoes a frying process. It will not soften after adding water. This is how you get crumbly pilaf. Both children and adults will like its consistency. Serve the dish with fresh cucumbers and tomatoes.

Mediterranean pilaf with pork

You will need:

• 300 g pork fillet
• 2 tablespoons olive oil
• 2 carrots
• 1 sweet pepper
• 1 onion
• 3 cloves garlic
• 1/2 tsp. oregano
• 2 cups vegetable broth (or water)
• 1 cup basmati rice
• 1/2 cup beans
• 10 pitted olives
• 1 lemon
• fresh parsley
• salt and black pepper

Heat the oil in a roasting pan over medium heat. Add the pork loin strips to the pan and cook for about 5 minutes or until tender. Transfer the cooked strips to a plate.

Add chopped carrots, bell peppers, onion and garlic, and add more olive oil if necessary. Season with salt and freshly ground black pepper. Sauté for 5 minutes or until vegetables are soft.

Add the rice to the duck stew and mix well. Season the rice-vegetable mixture with salt, black pepper and oregano. Add the lemon zest to the vegetable broth and pour over the rice mixture. Bring to a boil, cover and simmer for about 12-14 minutes until the rice is cooked through.

Add the juice of 1 lemon and the cooked pork pieces to the rice and vegetable mixture and mix well. Add garbanzo beans, olives and garnish with chopped fresh parsley.

Fragrant and crumbly pilaf

The secret of crumbly pilaf has already been revealed. The recipe calls for plenty of vegetable oil to fry the raw rice grains. It’s great if animal fat is added to the dish. This also helps separate the grains from each other.

The aroma of pilaf is added by roasting vegetables, meat and spices. The rice is saturated with juices and aromas. If you want the pilaf to smell fragrant throughout the house, add garlic before removing the duck from the stove. Do not stir the dish so that the flavors do not evaporate when opening the lid.

There are crusts and sores in the nose, how to treat it, which doctor to see

When crusts or sores appear, the usual rhythm of life is disrupted. Unpleasant and quite painful sensations should be a reason to make an appointment with an ENT doctor.

At the appointment, the doctor will examine the nasal mucosa with a special instrument, only after which a decision will be made on the appropriate treatment.

Therapy for the presence of crusts consists of drugs of different release options (ointment, drops, spray).

Traditional medicine will also help in such a situation; it will remove sores from the nose without harm to health.

Modern drugs that are used to treat crusts in the nose include drugs from the following groups:

1. Allergen blockers (Zodak, Diazolin, Cetrin).
2. Medicines that increase the body's resistance to harmful influences (Eleutherococcus, Imunal, Apilak, Pantocrine).
3. Antiviral (Acyclovir, Famciclovir, Penciclovir Valacyclovir).
4. Stimulating immunity (Likopid, Cycloferon, Isoprinosine).

After visiting a doctor who has determined that crusts or sores in the area of ​​the nasal mucosa are a staphylococcus infection, the following medications will be prescribed:

• Antibiotics;
• Antiseptics;
• Vasoconstrictor drops;
• Mucolytics;
• Nasal corticosteroids;
• Saline rinsing solutions;
• Inhalations with herbal decoctions;

What to do if a sore in the nose does not go away

A hard growth that forms a crust may appear singly or be a long-term “companion”.

Important! Usually such a sore goes away quickly, but there are cases when it is impossible to get rid of it for a long time. This may be due to the fact that incorrect therapy is being carried out, which does not eliminate the original source.

For example, an ointment is applied to treat a fungus, but the sore is formed due to a viral infection

The ointment should be used with caution by people allergic to such medications.

When a growth in the nose does not go away after a course of a certain drug, you will have to immediately consult a doctor.

He will determine the true cause of the sore in the sinuses. When such formations appear frequently, you should know how to prevent inflammation and dryness.

1. During the season of illness, you will need to take medications to strengthen your immune system.
2. With the onset of autumn and until the end of winter, it is necessary to drink a complex of vitamins and minerals.
3. Use a saline solution to rinse your sinuses.

Three simple steps will help prevent sinus sores by strengthening the body's protective functions.

How to smear a sore under the nose - various remedies

Medicines that can be applied to a sore under the nose should be chosen taking into account the reason for which it appeared.

1. After mechanical impact of a foreign body on the nasal area, the resulting crust will need to be smeared with an antibiotic, which will have a local healing effect. If there is any foreign object in the baby’s nasal sinuses, you should immediately visit an otolaryngologist. He will remove it without risk to the child’s health. The most common drug for treating sores, in this case, is Syntomycin ointment.

2. Children get sick with colds and viruses at any time of the year. Sores under the nose that have formed due to a runny nose and inflamed mucous membrane can be effectively smeared with calendula ointment. This remedy will relieve the feeling of dryness and itching that arises from constant blowing of the nose and the use of drops to improve breathing. The bactericidal property of the drug will promote rapid healing of cracks and eliminate dry crust on the sore.

3. When the doctor has diagnosed an atrophic process in a child, as a result of which an ulcer appears under the nose, Actovegin or Methyluacil is used.

4. Herpes pimples that cover the area under the nose, doctors advise regularly treating the child with Auiclovir, applying Zovirax or Sulfur ointment. The active components of the drugs will eliminate pain and itching, which will be a great relief for the baby. In addition to pharmaceutical ointments, you can treat the sore with tea tree oil.

5. Sores that form a weeping effect on their surfaces must be shown to a pediatric dermatologist. Only by taking your child to an appointment can you receive the right recommendations for their treatment. After the examination and test results, the doctor will prescribe medications, including ointments: Erythromycin and Fukortsin.

Recipe for pilaf with lamb

Real Uzbek pilaf is stewed with lamb. The recipe contains such products.

• young lamb – 0.4 kg;
• first grade rice cereal - 1.5 cups;
• 1 onion, 2 medium-sized carrots;
• water – 3 glasses;
• vegetable oil – 7 tablespoons;
• garlic – 3 cloves;
• salt - teaspoon;
• zira – a pinch.

When thinking about how to cook pilaf in a duck pot, follow these instructions.

1. All food must be washed before cooking.
2. Fry finely chopped onions and carrots in oil for about a quarter of an hour.
3. Add lamb, cut into small cubes, to the roast. Fry for the same amount of time.
4. Add all the rice grains to the boiling mixture. Leave it in the duck pot for 3 minutes.
5. Pour in water. Add some salt. Add spices. Simmer under the lid closed for about an hour.
6. Add the garlic before turning off the heat.

In order not to destroy the structure of the dish, it should not be stirred after adding rice. You can stir the contents when you are finished cooking, before serving. Remove pieces of meat from the bottom of the dish and add rice to the plate. The dish can be decorated with herbs and seasoned with tomato sauce. The calorie content of such a portion will be 540 kilocalories. Nutritional value is measured in figures of 19 grams. proteins, 20 gr. fat, 48 gr. carbohydrates.

Ukrainian pork pilaf

You will need:

• ½ kg
• ½ kg rice;
• 100-150 ml (½-¾ cup) sunflower or any vegetable oil (the amount depends on how much fatty meat you have);
• ½ kg carrots;
• 3-5 onions;
• 1 whole head of garlic, unpeeled, plus
• 1-2 cloves of garlic extra;
• salt to taste;
• Cumin, turmeric, red bell pepper, black pepper, barberry (just a little, ½ teaspoon of each except barberry).

Rinse the rice thoroughly, add the duck meat, add warm water and let it soak for at least half an hour. Meanwhile, cut the meat into medium pieces. Grate the carrots on a coarse grater.

Heat the oil in a saucepan over high heat and put a clove of garlic cut in half, add an onion and a piece of meat, preferably with a bone. Mix well to avoid burning yourself. Fry until golden brown.

Remove the garlic and onion, add the meat and simmer (cover for an hour). Cut the onion into half rings. Add carrots, onions, stir and simmer for another 10 minutes. Add herbs, mix well. Place the rice in the pan to cover the meat and carefully pour hot water to cover by 2cm. After about 20 minutes, when the water has evaporated, drown the head of garlic and cover it airtight until the rice is ready (another 15-20 minutes).

Serve hot with any side dish you prefer. BON APPETIT!

Pilaf with raisins

In addition to spices, ingredients are added to recipes for flavor. Raisins will add a sweet and sour note to the overall impression. Dried grapes are soaked in water. The exposure must be at least 2 hours. Raisins are not stewed with meat. It is added when the pilaf is finished cooking.

You can add raisins to a recipe with beef, pork or lamb. It will add a special piquancy to chicken meat. The calorie content of a serving will not increase significantly. Adding raisins improves the digestibility of foods. It contains vitamin C and many useful microelements.

How to cook in the sleeve

The easiest way to make any dish in the oven is to place it in a special sleeve before doing so. A similar procedure can be carried out with pilaf. I wonder what will happen in the end?

Required components:

• long grain rice - 2 tbsp.;
• chicken meat – 650 g;
• onions – 7 pcs.;
• carrots – 2 pcs.;
• water – 1 l;
• vegetable oil – 200 ml;
• garlic – 2 heads;
• paprika – 1 tbsp. l.;
• turmeric – 1 tsp;
• barberry – 2 tsp;
• seasoning for pilaf – 1 tbsp. l.;
• salt.

Stages of work:

1. We wash the rice several times in water. Afterwards, place the cereal in a colander to get rid of excess liquid.
2. We clean the carrots, chop them into strips or small cubes. Remove the skins from the onion and cut into small pieces.
3. Chop the chicken into medium-sized portions.
4. In a preheated frying pan with a small amount of oil, fry the meat until golden brown for 7 minutes. Salt and mix.
5. Transfer to a plate. Pour vegetables into the same frying pan and simmer with the remaining oil until soft.
6. In a deep container, mix rice, all seasonings, vegetable dressing and meat. Mix the ingredients until the composition becomes homogeneous.
7. Pour the finished base into a 70 cm long baking sleeve and immediately twist one side of it. Add the heads of garlic along with the peels, washed and dried in advance.
8. Pour water (5 glasses) into the sleeve. By twisting the sleeve with a special clamp, we leave enough free space in it - during the cooking process, the rice will expand in volume.
9. We move the workpiece into the oven, preheated to 170 degrees. Bake the dish for 50 minutes. Then we cut the sleeve at the top and let it cook for another 7 minutes.
10. The resulting treat is very similar to its eastern counterpart - crumbly, aromatic and extremely tasty.

https://youtube.com/watch?v=OTIeemDFOrw%3Ffeature%3Doembed

Having several good recipes for preparing an oriental delicacy in stock, it is easy to surprise your guests with aromatic pilaf without spending a lot of time creating it. Believe me, in the oven the dish turns out no less tasty and aromatic than on the stove. Bon appetit!

Pilaf with prunes

Pork pilaf in a duck pot can be supplemented with prunes in the recipe. It's great if you decide to cook it in the oven. First, the frying is prepared on the stove. It contains rice, salt, spices and prunes. Dried plums are placed in the top layer. Cover with a lid and place the duckling in the oven for an hour.

This technique allows you to prepare delicious pilaf with the aroma of prunes. In addition to the amazing smell, you will get a slight sour taste. Calorie content will not change significantly. By eating this dish you will replenish your reserves of iron, vitamins and microelements. Some fats will disintegrate under the influence of acids. Reducing fat content has a great effect on food absorption.

Adviсe

To prepare the perfect pilaf in a duck pot, you can use some tricks. They will also help reduce calorie content and adapt the dish to suit any taste:

• prepare a dietary option by choosing less fatty meat and reducing oil consumption. To do this, take 30 ml of olive extract and mix with half of the water;
• rice quickly absorbs water, so when washing it is better to use filtered liquid, or drain it very quickly;

• to obtain the desired consistency, rice is soaked in warm salted water - hot water will soften the structure, and cold will cause the grains to crack;
• Serve the finished dish on a large flat plate, after mixing well. Some people place pilaf laid out in layers on the table;
• Vegetables are served with the meal: radishes, radishes, cucumbers, tomatoes, as well as fresh herbs;

• It is not recommended to stir the cereal after adding, otherwise the double boiler effect will be disrupted;
• after cooking the pork pilaf, infuse it in the duck pot for at least 15 minutes, turning off the stove;
• The best greens for serving are parsley or cilantro, as well as chopped green onions;
• in the absence of ducklings, use a saucepan, and the zirvak is pre-fried in a frying pan.

Cooking the recipe in a pan with regular drippings will change the final flavor slightly, but overall the flavor will be just as rich.

A duck pot is an excellent utensil for preparing aromatic, tasty and satisfying pilaf from beef, lamb, pork or chicken.

In it, rice and meat receive the necessary processing and maintain the desired consistency of the finished pilaf.

35836456 — rice pilaf with lamb meat and vegetables

Canned Corn Recipe

You can add canned corn kernels to any pilaf. It will add a piquant sweetness. Corn flavor goes well with spices, with the taste of fried beef, lamb or pork. You can use canned food from the store or homemade preparations from the summer.

To prepare the preservative, you only need sugar, salt and a little vinegar. For ten ears of grain you will need:

• sugar – 5 tablespoons;
• salt – 1 tablespoon;
• vinegar 9% - 2 tablespoons.

Remove the kernels from the cob with a knife. Rinse them. Place into sterilized jars. Distribute salt, sugar and vinegar in equal parts among the entire volume. Fill the containers with boiling water up to the neck. Roll up the lids. In winter, this corn can be added to salads and main courses. Pilaf is no exception.

Nutritional and energy value:

Cooking pilaf in a duck pot on the stove - from pork, from chicken

Modern ducklings are made of cast iron, stainless steel and multilayer aluminum. They are coated with enamel or non-stick substances, which make cooking easier and improve the taste of dishes. Traditional pilaf in a duck pot, cooked on the stove, turns out just as tasty and aromatic as in a cauldron.

By using dishes with a wide bottom, you can achieve an even distribution of ingredients. Some chefs believe that in a duck pot the recipe turns out even more interesting than in a cauldron. To understand the features of preparing pilaf in this way, check out the step-by-step recipe with photos.