Pilaf in the oven with beef: recipes for amazing tasting dishes

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Prepared by: Marina Sofyanchuk

05/24/2016 Cooking time: 1 hour 0 min

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I'm sure you've tried delicious potatoes with meat in pots more than once. But have you tried rice with meat in pots? It turns out, in my opinion, even tastier! This dish will perfectly diversify your menu.

Description of preparation:

I’m sure everyone will like my recipe for cooking rice with meat in the oven.
Dishes in pots are distinguished by their sophistication and some special aroma. Rice with meat in pots turns out very appetizing and no less tasty. The preparation of the dish is very simple, all the ingredients are prepared in advance: the meat is fried, the vegetables are sautéed, the rice is boiled, then everything is put into pots and brought to readiness in a frying pan. This stage is the most important, because the dish acquires a rich, uniform taste. Be sure to try this dish too! Purpose: For lunch Main ingredient: Meat / Pork / Cereals / Rice

How to make rice with pork in the oven delicious: cooking secrets

Don't skimp on meat. Budget goulash is best left for cutlets, but for our dish it is advisable to fork out for prime pork tenderloin or loin. The neck is also suitable, but with minimal layers of fat.
A fillet that is too lean is for a diet, but we will cook it heartily and tasty, so a little fat is welcome!

We recommend adding carrots to rice porridge after lightly frying - they will give the dish a pleasant golden hue.
If the recipe calls for the addition of cumin, then there is no point in adding garlic - this spice is so aromatic that the garlic smell will remain unnoticeable.
To ensure that the cereal part of the treat reaches the condition as quickly as possible, we recommend pouring hot water over the rice. It will be ready 15 minutes faster.

Sweet peppers, broccoli, Brussels sprouts, young fresh peas, canned corn - everyone can have their own set of vegetables to enrich the taste of the dish.
It is better to take vegetables only from the garden, i.e. fresh, but you can also pick up deep-frozen products.
If you don’t have fresh pepper in the refrigerator, and you really love its delicate taste, then flavor the treat with ground paprika.

How to cook “Rice with meat in the oven”

Prepare all the necessary ingredients. Peel the onions and carrots.

Cut the pork into small pieces and fry until golden brown in a frying pan.

Grate the carrots and chop the onion. Saute them in a small amount of sunflower oil until soft.

Boil the rice until half cooked. To do this, boil water in a 1:1 ratio, add the cereal and cook, stirring, until the rice has absorbed all the water.

Place the fried meat in the bottom of each pot.

Place rice on top and add salt.

Cover everything with sautéed onions and carrots. Pour 100 ml into each pot. water or broth and place in the oven for 40 minutes. I put it in a cold oven and preheat it to 180 degrees.

The dish is ready. Serve in pots or transfer to a plate. Bon appetit!

Crumbly and rich - real homemade pilaf!

Although this recipe for pilaf in the oven with beef is somewhat simplified and adapted to the conditions of the kitchen (it is prepared without lamb and not in a cauldron), the finished dish tastes almost as good as the traditional version. The rice turns out grain by grain and is fragrant with the aromas of spices and garlic. Using the same recipe, you can make pilaf in heat-resistant pots.

Ingredients:

long grain rice - 2 cups;
beef pulp - 0.4 kg;
onion - 1 piece;
Sunflower oil - 4 tbsp. spoons;
salt;
garlic - 4 cloves;
fresh carrots - 2 small sizes;
hops-suneli, zira, barberry.

Preparation:

Sort the rice, if necessary. Pour it into a small mesh colander and rinse at least five times until clear water flows.
Fill it with water and leave on the table for an hour.
Wash the meat in cold water. Dry with a paper towel.
Cut into medium sized cubes.
Place the frying pan on the burner. Pour oil into it. Heat it up. Place the meat in it and fry for 10 minutes (you should get a characteristic crust).
Peel the carrots. Wash. Rub it.
Remove the skins from the onion. Chop it into small pieces.
Place the onion slices in the frying pan with the beef and fry for five minutes. Then add grated carrots. Continue cooking, stirring occasionally, until the vegetables are cooked through.
Add some salt.
Place beef and vegetables in a heatproof pan.
Place a layer of rice on top and smooth it out with a spoon.
Pour water so that its level is one centimeter higher than the rest of the pilaf ingredients.
Turn on the oven. Set the heating mode to 180°.
When the temperature indicator goes out, place the form with pilaf in it (do not cover with the lid!)
Peel the garlic cloves.
After a quarter of an hour, add them to the dish without cutting.
Add seasonings and allspice peas.
Simmer the pilaf in the oven for another 20 - 25 minutes.

How to deliciously make navaga on an onion bed in a slow cooker (steamed)?

Many have already appreciated the convenience of cooking in a slow cooker. The principle of operation is the same as in the oven, but everything is brought to automaticity. It will turn itself off when needed, and the dish will definitely not burn or spoil. A big plus of cooking in a multi is that you get the most healthy steamed food that everyone can eat.

You will need:

500 g navaga;
1 medium onion;
4 tbsp. lemon juice;
to taste - spices for fish;
parsley and dill.

Cooking steps:

1. Prepare and cut navaga into portions.

2. Place it in a separate container, rubbing it with spices. Pour over lemon juice and leave to marinate for 20 minutes.

3. During this time, coarsely chop the onion into half rings and place it in a form for steaming in a slow cooker.

4. Coarsely chop a bunch of parsley and dill and place the greens on top of the onion in the pan.

5. Place marinated fish on top. Cook in the “Steam” mode for 20 minutes.

All is ready! Bon appetit. This is the healthiest recipe I have selected: it can be eaten by both adherents of proper nutrition and people on a diet. And the onion pillow is generally a win-win option. It gives the meat even more juiciness and adds its unique aroma.

As you can see, the recipes are very simple and require a minimum of ingredients. The end result is a dish worthy of a festive table. It’s also light, low-calorie and inexpensive.

Chicken with rice baked in foil in the oven

Delicious chicken with rice can be cooked in foil in the oven.
This will make the dish more juicy and flavorful. Try an interesting recipe for a homemade lunch or dinner. Cooking time: 1 hour 30 minutes

Cooking time: 1 hour

Servings – 6

We wash the chicken drumsticks. You can use other parts of the chicken for this dish. We choose according to our taste.

Coat a baking sheet with butter. Place the washed rice on it and sprinkle it with pre-fried chopped onions.

Peel the carrots and cut them into thin slices. Spread them in an even layer on top of the rice and onions.

Coat the chicken with salt, paprika and seasoning. Place the meat in a baking tray with the rest of the ingredients. Pour in water, which should completely cover the cereal.

Cover the baking sheet tightly with foil and set it for 1 hour. Bake at 200 degrees. 10 minutes before cooking, open the foil to allow the chicken to brown.

Remove the finished dish from the oven and serve hot. Bon appetit!

Recipe for lamb with rice and vegetables from Mugai royal cuisine or “Biryani”

Ingredients for rice:

500 grams of a mixture of long-grain unpolished and wild rice (soak for half an hour, rinse and drain);
Half star anise;
2 bay leaves;
Half a teaspoon of cardamom seeds;
A third of a tablespoon of cumin;
A third of a tablespoon of fennel;
Half a teaspoon of allspice;
A third of a cinnamon stick;
3 cloves;
Sea salt.

Ingredients for marinade:

Half a teaspoon of cumin (fry and grind with a pestle);
A third of a tablespoon of cumin (roasted and crushed with a pestle);
A third of a tablespoon of coriander seeds (roasted and crushed with a pestle);
1 tablespoon of garlic pressed through a press;
Half a tablespoon of grated fresh ginger;
Freshly squeezed juice of one lemon;
A couple of tablespoons of cilantro leaves;
Half a teaspoon of fresh red chili pepper, ground in a mortar;
Sea salt.

Ingredients for lamb:

2.5 kg leg of lamb (chopped into small pieces);
4 heads of white onion (cut two of them into thin half rings, and two into large slices);
2 large tomatoes (cut into slices);
Half a green chili (cut into thin rings);
Half a small bunch of mint (teared into leaves);
Half a small bunch of cilantro (disassembled into leaves);
250 ml dessert red wine;
40 ml soy sauce;
15 ml balsamic vinegar;
60 ml warm milk;
2-3 pinches of saffron;
Butter;
Olive oil.

Preparation:

First we marinate the meat. To do this, thoroughly mix all the ingredients and marinate the lamb in the resulting mixture. Let it stand in a cool place for three hours.
For the biryani we will need fried onions, so called "barista". It is prepared like this:
Heat olive oil in a saucepan and fry two thinly sliced onions until their color turns brown and the onions are crispy (try to do this without burning the onions).
Place the fried onions on a paper towel. Onions prepared this way are what the barista eats.
Now let's cook the lamb. To do this, melt the butter in a large saucepan with a heavy bottom. Add the remaining onion and two parts of green chili to it. Fry, stirring occasionally, until the onion turns golden brown.
Add the marinated lamb and fry over high heat for 7-8 minutes.
Pour in two glasses of water, wine, soy sauce and vinegar. Bring to a boil, reduce heat to low and, with the lid closed, cook the lamb until tender.
10 minutes before the meat is ready, add tomatoes and fresh cilantro leaves. Salt.
Now you can move on to cooking the rice.
Wrap cumin, cardamom, cinnamon, cloves, allspice, anise, fennel in a small piece of gauze and tie it in a bag.
In a saucepan, bring 750 ml of water to a boil, add rice, bay leaf, salt and a bag of spices. Cover the pan with a lid and cook the rice until one-third done. Remove water and spices.
Before using saffron in biryani, you need to prepare what is called “saffron milk”. To do this, take warm milk and place saffron in it. Cover with a lid and leave for about 20 minutes.
Now we need a large (large enough to fit the entire dish) frying pan with a thick and heavy bottom. Over low heat, melt 40 grams of homemade butter in it. Rotate the pan so that the oil covers its entire inner surface. Turn off the fire.
Now place a layer of cooked rice on the bottom of the frying pan, then meat, which we sprinkle with saffron milk. Place pieces of fried onion on top. We repeat the whole operation again to get two identical layers. Cover the last layer of meat with rice.
Sprinkle with roughly chopped mint and cilantro leaves, as well as fried onions and thin rings of green chilies. Sprinkle generously with lemon juice.
Cover the pan tightly with a lid (preferably a well-fitted one) and cook the biryani over low heat for another 40 minutes.
After the specified time has passed, remove from heat and allow to rest for about 10 minutes.

Sources

https://povar.ru/recipes/baranina_s_risom_v_multivarke-25018.html
https://www.povarenok.ru/recipes/show/136934/
https://www.gastronom.ru/recipe/39293/plov-s-baraninoj-iz-multivarki
https://www.iamcook.ru/showrecipe/16841
https://www.povarenok.ru/recipes/show/116147/
https://multivarnik.ru/vtorye/plov-iz-baraniny-v-multivarke.html
https://povar.ru/recipes/baranina_zapechennaya_s_risom-8816.html
https://recept-2u.com.ua/retsept-baraniny-s-risom-i-ovoshhami-iz-mu/

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Why cook rice in the oven?

The question may arise: if traditional methods of preparing rice are well known and have long been loved by millions of gourmets around the world, why change the established order of things that suits everyone? There are several arguments for this:

When cooked in the oven, rice loses less nutrients and vitamins.

In the oven, the pan heats up evenly over its entire area, so a situation in which food burns on the bottom but remains raw in the center is impossible.

Cooking in the oven is easier than on the stove. In many recipes, ingredients are added in a strict sequence and only at a certain time. It is very easy to get distracted by something extraneous and miss the right moment. As a result, the dish will turn out too dry, burnt or boiled. The pan is placed in the oven with all the necessary ingredients, so it is difficult to make a mistake during the cooking process.

All your favorite rice dishes can also be prepared in the oven, which will give their taste new bright shades.

Navaga fish fried in a frying pan - the simplest recipe

A very simple way to cook quickly and tasty is frying in a pan. In just a few minutes, a tasty and nutritious dish will be ready. This recipe helps me out when I don't have time to cook dinner.

Ingredients:

5 fish;
1 tsp salt;
3 tbsp. corn or wheat flour;
sunflower oil for frying.

Step-by-step preparation with photos:

1. Thaw frozen fish in advance.

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2. Using culinary scissors, cut off its fins and tail. Handle each carcass very easily: it is small and has virtually no bones. You just need to cut the abdomen and remove half of the spinal bone.

3. Rinse and dry the carcass again with paper towels. Otherwise you won't get a crispy crust.

4. Prepare the breading. Mix salt and corn flour.

5. Pour the breading into a regular plastic bag. Place all the fish there. Fill the bag with air and shake well. This will ensure the breading is evenly distributed and your hands will remain clean.

6. Fry in a small amount of oil for 5 minutes on each side.

A tasty and simple dish is ready! The frying process takes literally ten minutes, and the meat turns out moderately fried, with a crispy crust and tender inside.