Rice with meat: step-by-step recipes. How to cook pilaf in pots, casserole or Chinese fried rice with meat (step by step). Classic recipe for meat with rice, mushrooms and vegetables in a frying pan

We will need a good piece of beef pulp. For frying, we need to have 2-3 tablespoons of vegetable oil. You will need one head of onion, a bunch of fresh cilantro, salt, ground black pepper, bay leaf and one glass of boiled rice. At the final stage of cooking, a little chopped garlic is added to the dish. There are recipes for Azerbaijani pilaf, where rice is boiled in a separate bowl and then mixed with meat zirvak. This recipe has only some external similarity with this pilaf.

Meat frozen in the freezer should thaw. We cut our beef into small cubes with a side of 1.5 cm, approximately as for preparing goulash.

Pour two tablespoons of vegetable oil into a frying pan and heat it. Add meat and a little salt to the frying pan. After frying a little, pour a little water into the meat and simmer it over low heat. The meat must be stewed alone for at least one hour.

While the meat is stewing, peel the onion and cut it into half rings.

Rinse in water and finely chop fresh cilantro.

The beef pieces were cooked well and became soft. Place the chopped onion in the frying pan and simmer the meat again for at least 15-20 minutes. If necessary, you can add a little boiling water.

The meat and onions are almost cooked. It's time to add the remaining ingredients - rice, herbs, garlic and bay leaf. Mix everything and return the frying pan to the heat. For a short time, no more than 5 minutes.

We taste the beef and rice for salt. Add salt to the dish. Pepper it to taste. The water boils away quickly, so the dish must be removed from the heat.

Homemade beef stew with onions and rice is ready. Serve the dish on flat plates. Salted or pickled vegetables are desirable with it, and salted mushrooms are also suitable. Green cilantro together with garlic gives the dish a pronounced oriental aroma. Spicy tomato sauce adds some piquancy to the taste of beef stew and rice.

With all the variety of rice dishes, be it pilaf or rice with meat, perhaps common to all cuisines of the world is “rice is simmered in liquid and absorbs it.” According to the book - the technology of simmering in the absorbed liquid. This is how pilaf and just rice with meat are prepared.

Pilaf, risotto, paella, etc. are prepared using this principle. Sometimes it is very difficult to find the line between two similar rice dishes. But the use of different spices, oils, cooking methods, cooking times, as well as different varieties of rice makes seemingly similar dishes completely different.

Last year we were on vacation with friends on the Black Sea coast of Bulgaria, we go there often. One evening in the island part of the city of Nessebar, right on the street near the restaurant, we saw a large, no, just a huge frying pan on a stand in which paella was being cooked. Although we were eating then.

The essence of paella (Spanish: Paella, paeya) is a dish of rice, tinted with saffron, with the addition of olive oil. Seafood, vegetables, chicken, sausage, meat, etc. are added to paella. The name comes from the Latin word patella (frying pan). Variations of paella “black rice” are prepared with the addition of cuttlefish and “ink”, “rice with crust” are more traditional for Spain.

Paella requires a huge flat frying pan. You need rice, and, as the Russians say when they prepare Italian pizza, and the Italians when they prepare Russian salad, you need everything that is in the refrigerator.

To admit, it’s not possible to cook real paella at home in the kitchen, and I don’t like the abundance of saffron dye, and I won’t say anything about the cuttlefish ink.

Therefore, let’s not give ourselves an exam, but let’s prepare what we can do and what we will definitely like - rice with meat, simple and affordable, no more difficult than cooking.

Rice with meat. Step by step recipe

Ingredients (2 servings)

Rice 1 cup
Beef 400 gr
Onion 1 piece
Garlic 1 head
Olive oil 50 ml
Roots for broth (carrots, parsley, celery) optional
Saffron (turmeric, marigold, curry), red sweet paprika, salt, ground black pepper, bay leaf taste

Wash meat, veal tenderloin and remove films.
Rice, meat, vegetables
Cook a strong broth from a whole piece of meat in water, without adding salt. Only water (1 l) and one bay leaf. But, it’s a very good idea to add a handful of dry roots (celery, parsley, carrots, leeks) or fresh carrots cut into large pieces to the broth when cooking. Cook the broth for at least 1 hour.
Cook a strong broth from a whole piece of meat in water, without adding salt
The type of rice for preparing any dish is the most difficult thing. Any recipe usually tells you what kind of rice you need. But, as a rule, “rice” is sold in stores. The unnamed cereal is white in color and of indeterminate shape. Who remembers, 30-40 years ago, there were two types of beer in stores: there was beer and there was no beer. So is rice, as is everything else. But, admittedly, you can always find an understandable variety of rice. Basmati, arborio, jasmine... It’s difficult to navigate without special knowledge, but usually recipes say, for example, round-grained, slightly crumbly. Or elongated grain, sticky. You can always figure out what is needed. So for our dish it is necessary that the rice absorbs water well, has an elongated grain and at the same time does not stick together into porridge, but is moderately crumbly. In such cases, I use basmati rice. Basmati is believed to have a unique taste and aroma. The word "basmati" means "fragrant" in Hindi. This aroma can already be felt well when washing and soaking rice. Basmati is ideal for cooking by poaching.
While the broth is cooking, be sure to rinse the rice with cold running water to remove the rice flour remaining after polishing the rice. This is a must if you want the rice with meat to be crumbly. It is very convenient to put the required amount of rice in a large enamel bowl and place it under a thin stream of water from the tap. The water will overflow over the edge of the bowl and take away all the excess, while the heavy rice will remain at the bottom. In 10 minutes the water will be completely clear and the rice will be clean.
Place the wet rice in a mesh colander or sieve, shake off the water and let stand until all the liquid has drained. You can shake it several times. The rice should be slightly moist but not wet.
Preparing the ingredients for cooking. As usual - peel the onion, peel the garlic, cut the greens, tearing off the leaves from the stems, finely chop.
Cut the onion into thin rings or strips. Try to cut very thinly. Using your hands, “ruffle” the onion so that the rings or straws separate from each other. You should immediately wash your hands with cold water, otherwise the evaporation from the onion will cause a waterfall of tears.
Flatten the garlic cloves with a knife.
Heat the olive oil in a deep frying pan until it smells. Fry 1-2 cloves of garlic, literally up to 1 minute, stirring constantly. Under no circumstances should the garlic burn in the oil, but only give the oil a flavor. Garlic must be removed from the oil after frying.
Fry 1-2 cloves of garlic
Immediately fry the chopped onion in oil. Fry with constant stirring until soft.
Immediately fry the chopped onion in oil. Fry with constant stirring until soft
Place onion, fried in oil, washed and dried rice. Stir and fry the rice for 2-3 minutes. Be sure to stir constantly so that the rice does not burn or stick to the pan.
Place on fried onions, washed and dried rice
Lightly salt and pepper the broth, add 0.5 tsp. sweet ground paprika and remaining unpeeled garlic cloves.
Lightly salt and pepper the broth, add 0.5 tsp. sweet ground paprika and remaining unpeeled garlic cloves
Next is saffron. Saffron is a spice that is quite rare and expensive. Usually, instead of natural saffron, cheaper and more accessible turmeric is used. Although they loudly say that it is saffron. Turmeric is fine, or even curry powder. But be careful. Don't overdo it. I personally don't really like the hot yellow color of Spanish paella, which contains a fair amount of saffron or turmeric. I add no more than a quarter teaspoon of turmeric to 1 cup of rice. The color of the dish is not as bright as usual, but we agreed that we are not preparing classic paella, but rice with meat. Another option is to buy marigolds, which are also quite suitable for coloring rice.
Pour approximately 1.5 cups of meat broth remaining after cooking the meat into the frying pan. Usually, for cooking rice, liquids twice as large as rice in volume are used. But basmati absorbs less liquids.
Pour approximately 1.5 cups of meat broth remaining after cooking the meat into the frying pan.
Stir everything, cover with a lid, and, after waiting for the broth to boil, reduce the heat to low. Simmer the rice in the broth until cooked and completely boiled and absorbed the liquid. This takes 18-20 minutes. It is important that all the liquid is absorbed or evaporated, and that the rice and meat are almost dry and the grains are separated from each other. It is worth stirring the rice at the very end of cooking and keeping the dish on low heat under the lid so that the rice is completely steamed. Then the rice loses the remaining free liquid and becomes completely crumbly.

Rice and meat are the perfect food combination. The first thing that comes to mind with this combination is pilaf. It would seem that it is so difficult. But not everyone, even an experienced cook, can proudly say that he knows how to cook correct, crumbly and aromatic pilaf.

Our selection of step-by-step recipes for rice with meat describes in detail how to cook delicious pilaf in pots in the oven without much hassle, and not only that. A recipe for a delicious rice casserole with meat and a step-by-step recipe for the popular Chinese fried rice are presented.

Rice dishes with meat - general principles of preparation

Rice groats can be round-grain - with small grains of rice that have rounded ends, and long-grain - its grains are oblong, with pointed ends. The taste of the rice itself differs little between both varieties. The type of grain can affect the consistency and appearance of the finished dish.

Round grain cereals absorb and retain moisture more easily. It contains a lot of starch, and it is extremely difficult to get a crumbly dish out of it. This rice is usually used for making porridges and casseroles.

Long grain rice is considered the best for pilaf and crumbly rice dishes with meat. It practically does not boil, holds its shape well and does not have excessive stickiness. After boiling, such cereals do not require rinsing.

Meat. When cooking with rice, fatty varieties, such as pork, are usually chosen. It is best to take the neck, but any other piece with the highest content of thin layers of fat will do. If desired, fatty meat can always be replaced with leaner beef or even replaced with dietary chicken fillet.

Vegetables are added to any rice dish with meat. They not only complement the dish with their taste, but also make it juicier. Most often, onions, sweet peppers and carrots are added to such dishes. Vegetables are cut according to the recipe and, before being combined with other components, sauteed until soft in vegetable oil.

Spices. No rice dish with meat can do without their aroma. Black or allspice ground pepper, turmeric are the most used. For pilaf, you can take a special bag with a ready-made set of spices.

Kitchen utensils for preparing rice and meat dishes using these step-by-step recipes may require a wok, fireproof dish, or pots.

Rice with meat: step-by-step casserole recipe

This step-by-step recipe for rice casserole with meat uses minced pork. If desired, fatty meat can be replaced with less fatty beef or a dietary product, such as boiled chicken. Poultry fillet is not minced with a meat grinder; it is better to cut it into thin strips.

Ingredients:

Half a kilo of fresh pork (neck);

200 gr. round grain rice;

Two small onions;

One bell pepper;

Large sweet carrot;

80 gr. butter "Peasant" butter;

Turmeric;

150 gr. "Kostroma" cheese;

Unflavored vegetable oil;

Ground allspice;

White breadcrumbs.

Cooking method:

1. We sort through the rice by hand - selecting rubbish and defective, spoiled grains.

2. Pour the cereal into a colander and place under cool water pressure. We rinse the cereal until completely clear water begins to drain from it.

3. Pour the washed rice with plenty of cool water and place on high heat. Stirring occasionally, bring to a boil. While stirring, try to reach the bottom of the pan to separate any sticky grains of rice.

4. To give the rice color, add a little turmeric to boiling water and add some salt.

5. Cut the butter, put it in a saucepan, stir and turn down the heat.

6. Without letting it boil intensely, cook until done. When bitten, the grains of rice should not remain hard inside.

7. Place the boiled rice on a sieve and leave it there to drain off excess moisture.

8. Cut off excess films from the pulp, wash the meat and cut into pieces. Grind the pork into mince. It is best to use a meat grinder set to minimal grinding.

9. Pour oil into a warm frying pan. Warm it up for a minute over medium heat.

10. Place the minced meat into the frying pan. Fry, crushing the meat that has gathered in lumps with a fork. Once golden brown, add a little salt and pepper.

11. Place the fried minced meat in a bowl.

12. Peel the vegetables. Cut the carrots and the pulp of the bell pepper into small cubes, and cut the onion randomly, preferably into proportionate pieces.

13. Add a new portion of vegetable oil to the frying pan where the meat was fried, and lower the chopped vegetables into it. Cook over medium heat until golden brown.

14. When all the products are prepared, you can begin to form the casserole, but let's start with the mold. Apply a thin layer of butter to its bottom and walls and sprinkle with breadcrumbs. Shake out any remaining breading by turning the pan over the sink.

15. Spread the drained rice into the pan in an even layer and lightly press it to the bottom with a spatula to compact it.

16. Spread the minced meat evenly over the rice layer. If you don’t like fatty foods, you can use boiled chicken breast instead of pork. It needs to be cut into thin strips, and not chopped in a meat grinder.

17. Now put the vegetables in the mold. We level them so that they completely cover the meat layer.

18. On top, grating on a coarse grater and carefully straightening with a fork, distribute the cheese. It is not necessary to take hard suluguni; brine suluguni will also work.

19. Place the casserole in a preheated oven. Let it stand for a quarter of an hour and take it out. Since all the ingredients were cooked separately, we just need to achieve a golden brown crust and a little time for their aromas and tastes to combine.

Fried rice with meat: a step-by-step recipe for a Chinese dish

The step-by-step recipe for fried rice with meat uses boiled long-grain cereal. You can prepare a dish from any rice, the main thing is that the rice grains do not boil over, and the rice is dry and non-sticky.

Ingredients:

Lean pork pulp - 200 gr.;

Two red and two green peppers each;

80 gr. canned pineapple (pieces);

Two eggs;

200 gr. long grain rice;

Head of bitter onion;

High-quality vegetable oil, frozen;

40 ml dark soy concentrate;

A quarter spoon of chili pepper;

20 ml lemon juice.

Cooking method:

1. Boil the rice in advance, in brackish water. We rinse it with water to wash off the gluten and leave it to dry on a sieve.

2. Prepare the vegetables. Inspect, peel and cut into small cubes.

3. It is best to cook this dish in a wok, but, in the absence of one, an ordinary thick-walled frying pan will do. The main thing is that it is wide.

4. Pour a couple of tablespoons of oil into the frying pan and place on moderate heat.

5. After heating for no more than a minute, add chopped vegetables into the pan: peppers and onions. Simmer, stirring, until softened, but not ready.

6. Cut the meat into thin strips and add to the vegetables.

7. Over high heat, stirring carefully so as not to damage the softened vegetables, quickly fry for five minutes.

8. Pour the eggs into a cup and lightly beat them with a fork. Do not beat, just bring until smooth, otherwise you will get the effect of an omelet.

9. While vigorously stirring the contents of the frying pan, pour the egg mixture into it.

10. Place rice on top, followed by chili peppers, pineapples, soy sauce and lemon juice. Mix.

11. Heat the dish well over low heat, then remove from the stove and let stand for ten minutes.

Rice with meat: step-by-step recipe for crumbly pilaf in pots in the oven

Everyone loves pilaf, but not everyone knows how to cook it correctly. An Asian dish requires special skill. Incorrect proportions of rice and water, too much heat, and instead of crumbly pilaf you can end up with porridge. Try cooking rice with meat using this step-by-step recipe in the oven in pots. This pilaf is in no way inferior to the classic version in a cauldron. It will turn out just as crumbly and fragrant.

Ingredients:

Carrots - 250 gr. (one large root vegetable);

Half a kilo of fresh pork pulp;

Two small onions;

400 gr. long grain rice;

Refined sunflower oil;

Three teaspoons of “For pilaf” seasonings.

Cooking method:

1. Wash the meat. Cut with a sharp narrow knife into medium-sized symmetrical pieces.

2. Pour a thin layer of oil into a thick-walled frying pan and heat over high heat.

3. Place the pork in the hot fat and, stirring, quickly fry. The pieces should be well browned on all sides.

4. Chop the onion very thinly, in half rings, and lower it into the meat. Cook over lower heat until transparent.

5. Cut the carrots into thin short strips. Add to the onion and continue cooking everything together for another five minutes.

6. Add salt and add spices. Stir well and heat the frying for at least two minutes. This is done so that the spices have time to “open up” and impart all their flavor to the dish.

7. While the frying is being prepared, bring water to a boil in a saucepan or kettle.

8. Add boiling water to the frying pan with the finished frying, pouring along the edge of the vessel. The water should completely cover all the meat pieces.

9. Cover with a lid and simmer over low heat for at least half an hour. Don’t forget to look under the lid occasionally to stir the contents of the pan.

10. Wash the sorted rice. Place on a sieve and leave for a while to remove any remaining water.

11. Rinse the pots. It is advisable to soak clay containers in water for half an hour in advance; glazed dishes do not require such treatment.

12. Evenly distribute the contents of the frying pan among the prepared pots, and spread the dried rice over them in equal parts.

13. Add boiled hot water to each so that it only slightly covers the cereal.

14. Place the pots on a baking sheet and place it in the middle level of the oven.

15. Bring the temperature to 190 degrees, cook for about 40 minutes. We count the time from the moment of heating to the required temperature.

16. Before taking it out, take a sample - the cereal should be well steamed inside.

Tricks for preparing rice dishes with meat using step-by-step recipes and useful tips for them

Be sure to sort the grains before using. Take aside not only rubbish and pebbles that accidentally fall into it, but also damaged grains.

Boil rice groats with round grains over low heat; they retain moisture well and the grains will quickly boil when bubbling intensively. Their outer shell will burst prematurely and the dish will have an unpresentable appearance.

Do not use a blender to grind meat. There should be pieces of meat in the casserole. Pass the meat in a meat grinder through a coarse mesh, and if the pieces turn out to be too large, twist the minced meat again.

Is it possible to prepare a simple dish quickly and, in addition to everything, be tasty and satisfying? Rice with vegetables and meat is just like that - it cooks quickly, and in itself is quite nutritious, since it contains meat, and the taste is excellent. Therefore, you can safely start cooking.

Rice with vegetables and meat: cook at home quickly and tasty

Rice with vegetables and meat is very beneficial to cook. As a result, you get two dishes in one - a main dish and a side dish. In principle, you don’t have to cook anything else, but serve it as a complete dish. If you want to supplement it with something, it’s best to either have a light salad or just slice some fresh vegetables (tomatoes, cucumbers, peppers).

So, for cooking you will need the following ingredients:

500g meat;
2-3 large carrots;
1-2 pcs onions;
400g rice.
Spices, soy sauce, salt, sugar to taste.

In terms of the number of ingredients, it will be better if you focus on your taste and needs. What matters here is the number of people for whom the dish will be prepared.

It is also better to select meat of your choice (chicken, pork or beef), or you can not add it at all. In this case, you will get an excellent dietary dish.

If you really like vegetables, you can add a little more.

1.So, first, cut the meat into thin strips and place it in a deep plate. Then add a little soy sauce and leave to marinate for about thirty minutes.

5. Add a little salt and pepper. Then mix the meat and vegetables. And add meat and vegetables to the finished rice. To enhance the flavor, we recommend adding a special mixture of spices for pilaf and a little olive oil.

Bon appetit!

Rice with vegetables in a frying pan - a recipe for housewives

Cooking the dish “Rice with vegetables in a frying pan” is similar to the previous recipe, but the cooking method is slightly different. Meanwhile, everything turns out just as delicious.

You will need:

Rice 400g;
Vegetable oil;
Vegetables 500g (any at your discretion);
Greenery;
Salt, sugar, spices to taste.

1. We start by cleaning and cutting the vegetables, then fry them thoroughly. After they are sufficiently browned, add pre-washed rice to them. And simmer everything for about thirty minutes so that the rice warms up and absorbs the juices released by the vegetables.

2.Then add two glasses of water to the pan and simmer for ten minutes over low heat.

3.Add spices and continue to simmer until the rice has absorbed all the water. You can serve it with any meat dish or salad.

Bon appetit!

How to cook rice with vegetables in a pot

Dishes cooked in the oven differ from the usual cooking method in that they are not only tasty, but also healthier. This method is very convenient for preparing various porridges, which turn out to be richer in taste. Rice with vegetables in a pot cooked in the oven is no exception.

To prepare the dish you will need:

rice (1.5 cups);
vegetables 300g (fresh or frozen);
spices;
broth or water;
You can add meat if you wish.

1. Let's move on to cooking. First, fry the vegetables in a frying pan. Pour pre-washed rice into the pot. Place fried vegetables on top.

2. Make up the proportions individually, taking into account your preferences. Now fill the pot with water or, preferably, broth. Don't forget about seasonings.

3. If you decide to serve meat with rice, then the ideal option would be lamb, beef or pork.

4.Cover with lids and place in the oven, preheated to two hundred degrees. The cooking time is about an hour. When the rice with vegetables in a pot is ready, we recommend sprinkling finely chopped herbs on top.

Bon appetit everyone!

Rice with vegetables and meat- a suitable dish for a family lunch or dinner. The set of vegetables can be to your taste, you can also add mushrooms. The dish turns out juicy, aromatic and very tasty.

Ingredients

To prepare rice with vegetables and meat you will need:

700 g of meat (I prepared it from beef pulp);

1.5 cups short grain rice;

1 carrot;

1 onion;

1 red bell pepper;

a handful of green beans;

2 cloves of garlic;

1 tbsp. l. ground sweet paprika;

salt, spices - to taste;

vegetable oil for frying.

Cooking steps

Wash the meat and dry with paper towels.

Fry the meat in vegetable oil over high heat until golden brown on all sides.

Chop the onion and carrots, add to the meat, fry everything together, stirring occasionally, for several minutes. Add a little water, about half a glass, cover with a lid and simmer over low heat for 40-45 minutes.