Classic step-by-step pilaf recipe in a saucepan. Recipes for cooking pilaf with pork in a frying pan and in a cauldron

To prepare the base - zirvak, you need to prepare meat and vegetables. Onions and carrots must be peeled and chopped into thin cubes. Cut the meat as desired.

If you cook in an enamel pan, then it is best to cook zirvak separately in a frying pan or cauldron. But if there are no other suitable utensils besides the pan, this will do. Place the meat in one pan, add a little oil - no more than 1 tablespoon and fry it over high heat.

When the meat becomes softer and a beautiful golden brown crust appears on all sides, add the remaining butter and vegetables.

Fry the food until the vegetables are soft.

Place cumin, barberry and turmeric in a saucepan, stir and add salt to taste. At this stage, you can add any spices to your taste.

Pour boiling water into the pan so that the water covers all the ingredients and close the lid. Simmer the zirvak over medium heat for 20 minutes.

While the zirvak for pilaf is cooking, prepare the rice cereal. Place the rice in a convenient deep bowl and rinse well under running water. You need to wash until the starch is completely washed away.

Pour the prepared rice with a small amount of water and leave for 15 minutes. When the grains have absorbed the necessary water well, place the grains in a strainer and allow the excess liquid to drain.

During this time, the zirvak should be ready - the gravy should become uniform in color, and a thin film of fat will appear on the surface.

Place the prepared grains on top of the meat and vegetables and smooth with a spatula. No need to add water! Cover the pan with a lid.

Cook pork pilaf on the stove in a saucepan for no longer than 20 minutes, otherwise it may burn. If the rice is not yet fully cooked, remove the pan, wrap it in a warm blanket or place it in an oven preheated to 70-80 degrees. In 10 minutes, the cereal will be ready thanks to hot steam.

Incredibly aromatic and crumbly pork pilaf in a pan is ready.

Serve it on a wide flat plate, adding fresh vegetables and a salad of fresh herbs as an appetizer, and your loved ones will appreciate your culinary skills. Bon appetit!

Note to the hostess

• Before cooking pilaf with pork in a pan, rinse and soak the rice grains for 20-30 minutes. Properly cooked rice affects the appearance and taste of the finished dish. This is why it is very important to only use rice that you have already cooked. This will make it easier for you to determine the amount of liquid added to the pan to cook the cereal until tender.
• The classic recipe for pilaf with pork in a pan can be changed to your taste by adding your favorite spices or additional ingredients. Pork meat goes very well with dried fruits, so in addition to barberries, you can add prunes or dark raisins.
• Since pork is quite fatty and heavy meat, be sure to add cumin. It helps fat to be absorbed better.

Video recipe

Pilaf is a tasty and easy-to-prepare dish that can be easily made in ordinary containers. The average cooking time is from 1 to 2 hours. The ingredients are simple. The article describes how to cook pilaf in a pan. If you follow the recipe, the dish will turn out crumbly with a rich taste.

Ingredients

It’s not difficult to prepare pilaf with meat at home, just like in a restaurant. You can cook in a saucepan or stewpan, at the hostess's discretion.


First you need to prepare the ingredients. For pilaf you will need:

• A kilogram of meat (you can choose chicken, pork, beef or lamb);
• 400 grams of rice;
• 1 medium carrot;
• 1 medium onion;
• 5 – 6 cloves of garlic;
• Salt and spices to taste;
• Barberry - on the tip of a spoon;
• Vegetable oil.

Before frying, some ingredients should be prepared in advance for cooking. Wash the meat under running water. Rinse the rice until the water runs clear. Wash and peel the vegetables. Prepare a container where the pilaf will be cooked.

Recipe

After preparing the ingredients, the actual preparation of the dish begins.

with any meat in a pan, describes in detail the step-by-step recipe with the photo below.

1. To begin, cut the meat into small pieces so that it does not take too long to cook, but is juicy enough.
2. Now you need to fry the meat. This can be done in a frying pan or in a regular saucepan, depending on how it is more convenient to cook pilaf. Pour vegetable oil into the container: the bottom should be completely closed. Heat the dishes on the stove and put the meat there.
   
   
3. Finely chop the onion and carrots. When the pieces of meat are lightly fried, add the vegetables. Add salt and garlic (squeeze or grate on a fine grater).
4. After the vegetables are fried, place the washed rice on top and pour in cool water. The water in the pan should completely cover all the ingredients: 3 - 4 centimeters above the level of the cereal. Now all that remains is to add the rest of the spices and cook the pilaf.
   
   
5. It is important to regulate the heating temperature so that the water disappears gradually. Approximate cooking time after adding rice and water is about 20 - 30 minutes.
6. Bring the dish to readiness, turn off the stove. Now cover the dishes with a towel and leave for a while - let it brew. You can add fresh herbs to the finished dish.
   
   

Cooking process

Beef is a tougher meat than chicken or pork. When preparing beef pilaf, it is worth considering the cooking time of the meat in the pan. If you cook it too long, the rice will turn into mush. And if you focus only on the readiness of the rice, the beef may turn out to be too tough.

How to cook pilaf in a pan with beef

1. First prepare the ingredients: wash the beef, rinse the rice and peel the vegetables.
2. Wipe the beef with paper towels to remove excess moisture. Then cut into medium pieces, removing veins and films.
   
   
3. Pour oil into the pan: the bottom should be closed. Heat the oil well, carefully lay out the pieces of meat.
4. When the beef is well browned on all sides, add the chopped onion. Add salt and spices, mix. Squeeze or grind a few cloves of garlic and add to the frying.
   
   
5. Grate the carrots or chop them into small pieces and put them in a saucepan. Stir and fry for 5 minutes.
   
   
6. Now add rice. Pour in water or broth so that the liquid is several centimeters above the cereal. When the water becomes a little less, add a whole head of garlic. Check for spices and add salt if necessary.
   
   
7. Cook for 40 - 50 minutes over low heat. After turning off the stove, let the dish brew - wrap it in a towel and leave for another 40 - 60 minutes.
   
   

The recipe for cooking pilaf with beef on the stove in a saucepan is designed for 1.5 - 2 hours. But there is a way to cook pilaf faster. The meat should be finely chopped, and the rice should be pre-soaked in cold drinking water. Due to these actions, the time for frying beef and cooking rice will be reduced.

• Making beef pilaf at home is quite simple. You need to follow the recipe and observe some features of cooking this dish in a pan.
  
  The taste of the dish depends on the type of rice. The long-grain variety is best suited. An ideal option for both Italian and Tajik rice. If the temperature is maintained, the dish will turn out very crumbly.
  
  When soaking or adding water to the pan, it should be cold or at room temperature.
  
  The container in which beef pilaf is cooked must have a thick bottom: the ingredients in the pan are heated evenly and do not burn.
  
  You should not stir the contents of the container during cooking: the surface of the grains is damaged and the pilaf becomes more viscous.
  
  

In principle, cooking pilaf in a saucepan is not much different from preparing a similar dish in a cauldron - be it pilaf with chicken, pork, or any other option. The only drawback is the thinness of this type of cookware; you need to be especially careful to ensure that the ingredients do not burn.

Pilaf with chicken meat in a pan

Ingredients:

• chicken - approximately 600-700 grams of red meat fillet;
• long grain rice - 400-500 grams (about 2 cups);
• carrots - 1 large fruit;
• garlic - slightly smaller than a head;
• seasonings for pilaf (you can only use cumin) - 1 tablespoon;
• salt - 1 teaspoon;

Preparation:

1. We begin to prepare the vegetables for processing. Cut the peeled carrots into thin cubes or strips, and simply chop the onion randomly. It is enough to simply peel the garlic.
2. We will perform the same manipulations with the chicken: wash it and chop it into medium-sized pieces.
3. Now we begin to directly prepare pilaf with chicken. Pour all the oil into the pan and fry the carrots in it at maximum burner power until they turn yellow. Next, add the onion and, stirring vigorously, wait until it becomes almost transparent.
4. Following the vegetables, chicken meat is sent into the pan. Fry until it begins to become covered with an appetizing crust. Add all the spices and mix everything.
5. Now rice. Since it is desirable that the pilaf with chicken be cooked as quickly as possible and the zirvak does not have time to burn, the rice should be thoroughly rinsed and soaked in cold water a couple of hours before cooking. After frying the zirvak, add rice to the pan and fill everything with water (its free layer should be at least one centimeter). Carefully insert the garlic cloves into the rice and begin to cook.
6. Close the lid and wait on the burner at low power until the rice has absorbed all the liquid. We continue cooking, and in about 25 minutes the chicken pilaf will be cooked. According to tradition, it should be left for half an hour in a pan, rolled in a blanket. Then you can mix and serve.

Pilaf with pork in a pan

Ingredients:

• pork pulp (possibly with fat) - approximately 0.6 kg;
• long grain rice - 500 grams (about 2 cups);
• carrots - 1 large fruit;
• onion - 1 large head;
• garlic - 6-7 cloves;
• seasonings for pilaf (special mixture of herbs) - 1 tablespoon;
• salt - 1 teaspoon;
• black pepper (ground) - to taste - maybe a quarter teaspoon;
• vegetable oil - approximately 100 ml.

Preparation:

1. In this recipe, the zirvak (base) is fried in a frying pan and only after that is transferred to the main vessel in which you will cook the pilaf. Vegetables need to be peeled and chopped, meat should be chopped. Pork is placed first in well-heated oil for frying, and vegetables (onions, carrots) last. The meat and vegetable mixture must be cooked for 10 minutes, thoroughly frying on all sides and stirring with a spatula, and only after that transfer it to the pan along with all the released fat and oil.
2. Next, everything is standard: add spices, pre-soaked rice and water, cover with a lid, start cooking and wait for about half an hour. The burner should be turned on to the lowest setting.
3. After this time, we test the rice to see if it is ready, cover the pan with a blanket and leave the pilaf to “simmer” for about half an hour, leaving it in a dry, warm place.
4. Before serving, the products in the pan must be thoroughly mixed.

Vegetarian pilaf

Ingredients:

• long grain rice - 500 grams;
• carrots - 1 large fruit;
• saffron - 1 teaspoon;
• a mixture of dried fruits (prunes, raisins, dried apricots) - approximately 200 grams;
• salt - half a teaspoon (a little more is possible);
• vegetable oil - 100 ml.

Preparation:

1. All dried fruits need to be washed, large fruits should be cut into wide strips. Peel the carrots and chop into strips.
2. Place the carrots in the heated oil, and after 5 minutes of frying, add the dried fruits. Fry for about 5 more minutes.
3. Next, add spices, rice in an even layer and boiled water (free layer about 1 cm). Cover the pan with a lid, start cooking and continue cooking while waiting for the rice to cook (about 25 minutes).
4. After this time, check the rice for readiness, cover the saucepan with a blanket and leave the pilaf to “rest” for about half an hour, leaving it in a dry, warm place.
5. Before serving, the entire contents of the pan must be mixed very thoroughly.

As you can see, cooking pilaf in an ordinary pan is absolutely not difficult. The main thing is to follow the steps of adding the ingredients and fry them separately when required by the recipe. Then you can cook almost any pilaf in a pan quickly, easily and with pleasure.

In a saucepan using parboiled long grain rice? You can find the answer to this culinary question just below. It is also worth noting that creating an oriental dish does not require a lot of time and hard-to-find ingredients.

How to cook pilaf in a pan from pork

Required Products:

• steamed long-grain rice - 1.5 grains. stack;
• fresh pork pulp - 250 g;
• large sweet onions - 2 pcs.;
• fresh large carrots - 2 pcs.;
• seasonings intended for pilaf - ½ des. l.;
• vegetable oil - 25 ml;
• tomato paste - 2 des. l.;
• iodized salt - 1 spoon;
• ground allspice - a few pinches;
• fresh garlic - 3 medium heads.

Processing of meat product

If you are wondering how to cook pilaf in a pan, first decide what kind of meat you want to use to make this aromatic oriental dish. It should be noted that with proper heat treatment, it turns out equally well from beef, veal, chicken, lamb, etc. We decided to purchase a small piece of pork pulp for this lunch. It needs to be washed thoroughly and then cut into medium cubes.

Cereal processing

It is advisable to cook pilaf with pork in a pan from steamed long-grain rice. After all, this is the only way you will get a crumbly and very tasty dish. Thus, the cereal needs to be sorted (if necessary) and then thoroughly washed in a sieve in warm water.

Vegetable processing

To understand how to cook pilaf in a pan, you should definitely remember that the recipe calls for the use of not only meat ingredients and rice cereal, but also products such as carrots and onions. They need to be washed, peeled, and then cut into thin quarters and half rings.

Heat treatment of the dish

After all the main ingredients have been prepared, you should begin to heat treat them. To do this, you need to take a large saucepan, put all the chopped meat there, add salt and pepper, as well as a couple of glasses of drinking water. After it boils, you need to remove the foam from the broth, cover with a lid and cook for half an hour. Next, add onion half rings and carrot quarters to the meat. After 12 minutes, add tomato paste, seasonings intended for pilaf, steamed rice and unpeeled heads of fresh garlic into the pan. Then you need to mix the ingredients, pour in a little more water and cook after boiling for 10 minutes.

In order for the pilaf to turn out crumbly, after the above time has passed, it must be removed from the heat (without opening the lid), placed in a warm place and carefully wrapped in a blanket. It is recommended to keep the delicious oriental dish in this position for about half an hour.

Proper serving to the table

Now you know, in a pan, using pork and steamed rice. After 30 minutes, it is recommended to remove the dish from under the blanket, open the lid, mix thoroughly with a large spoon, and then arrange on plates and serve to family members along with wheat bread and vegetable salad.

There are a great many recipes for cooking pilaf. Each nation prepares pilaf in its own way, using a different set of products. But the following remains unchanged: meat, cereal components, vegetables, spices and seasonings.

To prepare pilaf, a cast iron cauldron or stewpan is mainly used. But what to do if such dishes are not available? You can cook equally delicious pilaf in a pan; for this, be sure to choose a pan with a thick bottom.

To prepare pilaf with chicken in a saucepan, prepare the necessary ingredients.

Wash the chicken, dry it and cut it into portions. Pour oil into a saucepan with a thick bottom. When it is hot, carefully place the prepared chicken pieces into it. Fry until light golden brown, remembering to stir.

Let's start preparing the vegetables. Cut the onion into half rings, carrots into cubes.

Add chopped onion to the meat, mix and fry over moderate heat for 1-2 minutes, stirring.

Add carrots, mix and continue to fry for 2-3 minutes, remembering to stir.

Season with salt to taste and add seasonings. Rinse the rice until clean and place it in a saucepan, leveling it.

We peel the heads of garlic from the top layer of husk, rinse them well and stick them into the rice. Then carefully pour hot water. Cover the pan with a lid, bring to a boil, and reduce heat to low. Cook until the liquid has completely evaporated, 25-30 minutes.

Let the pilaf brew for a while, then mix it carefully. Then we arrange the pilaf with chicken cooked in the pan on plates or place it on one large dish. Bon appetit!