The recipe for pilaf with pork in pots. Pilaf with pork in a pot in the oven. Pollock cutlets with cottage cheese with Wright sauce

Pilaf, it is best to cook, traditionally, in a cauldron, but there is another original and simple way - in pots. You can use it for at least three reasons: if you do not have a cauldron, if you want to try something new, or if you plan to serve it to guests. In the latter case, the number of servings can be easily calculated.

Rinse the rice, put it in a mug, add water and leave for 30 minutes.

Cut the pork into small pieces.

Heat vegetable oil in a frying pan and add meat there. Fry it over medium heat for 10 minutes, stirring occasionally.

Meanwhile, cut the onions into quarters into rings, finely chop the carrots.

Heat oil in a frying pan and put onions. Fry it for 5 minutes until transparent.

Put the carrots on the onion, continue to fry, stirring occasionally for 7 minutes. Then cover and simmer for 5 minutes.

Divide the meat into pots in equal proportions.

Put carrots and onions on top of the pork in pots, add 2 cloves of garlic. Add a quarter teaspoon of salt, on the tip of a spoonful of cumin and barberry, ground black pepper.

Add rice and cover with water. Cover the pots with lids, heat the oven to 180 degrees and put them in it.

The pilaf is ready as soon as the rice has absorbed all the water.

You can eat it in pots, but I prefer to put it on a plate. Unlike the classic one, it turned out to be more juicy.

Bon Appetit!

Dishes in ceramic pots are always distinguished by their special taste and unique aroma. The famous oriental food is no exception. Pilaf in a pot in the oven with pork is an original way of preparing a traditional dish at home.

Unlike classic baking, baking in the oven has several advantages. It is no secret that pilaf is a rather fatty and high-calorie dish. It is the large amount of vegetable oil that gives this treat its unique taste and characteristic appearance. However, when baked in the oven, even with a minimal amount of fat, the rice turns out to be crumbly, but not dry.

Meat and vegetables, which are indispensable components of any pilaf, are baked and stewed at the same time. Thanks to this method of preparation, all the ingredients are impregnated with the taste and aroma of each other. This provides a special, unique flavor to all oven-baked dishes.

However, the most significant advantages are ease of preparation and beautiful presentation pea dishes. Using step by step recipe pilaf with pork in the oven with a photo, you will see for yourself. You do not need to have special knowledge of the culinary arts to learn how to cook deliciously and beautifully. Simple and useful tips will help to prepare this rather complicated dish even for novice housewives without much difficulty.

Oven pilaf recipe with pork

Cooking time : 90 minutes
Servings : 6
Ingredients :

• Pork (neck, shoulder blade) - 500 g
• Rice - 2 cups
• Onions - 3 pcs.
• Carrots - 3 pcs.
• Vegetable oil - 50 ml
• Garlic - 1 pc.
• Salt to taste
• Spices and seasonings to taste

Preparation :

1. Prepare all the food you need for cooking. It is advisable to peel vegetables in advance, rice can be taken both long-grain and round.

2. It is advisable to take pork with a small amount of fat, from the neck or shoulder. You can use ready-made goulash or any boneless piece. Cut the meat into small pieces, about 3 x 4 centimeters.

3. Chop the carrots into thin strips or slices. If you want the dish to look more impressive, you can use curly cuts.

4. Cut the onion into rings, not very thinly, so that there is no excess juice. The amount of the vegetable should be about the same as that of the meat.

5. The preparation of the main ingredient must be given special attention. The correctness of preparation largely depends on the type of rice cereal. You can use long grain or round rice - it doesn't matter. It is important that the cereal contains a minimum amount of starch. Since it is quite difficult to get special Asian hard rice in a regular store, you need to learn how to use those varieties that are always at hand.

6. First of all, rinse the cereals well: it is necessary to rinse until the water is clear and transparent.

7. Since pilaf in the oven with pork is cooked for a long time, the rice should not be overcooked and turn into a shapeless porridge. To do this, you need to remove not only excess starch, but also the liquid, which significantly speeds up the cooking process. Place a piece of cheesecloth on a strainer or colander and fold the washed rice onto it. Leave it on for a few minutes to dry well.

8. Turn the oven at 180-200 ° C and prepare the pots. It remains only to put all the products in the dishes and send them to the oven for baking. Oven pilaf with pork, the recipe for which we will use, can be prepared in two ways: with or without pre-frying the products.

9. If you want to cook a tasty, but not very high-calorie dish, then you just need to put all the food in a pot in layers and pour water over it. Lightly coat the bottom of the pan with vegetable oil to prevent vegetables and meat from sticking. Start filling the pots with food in this order: onions, carrots, meat, rice. Do not fill the pot to the brim - the last layer should be 3-4 centimeters below the hanger.

10. Add salt and spices to your taste - you can use a ready-made spice mixture. You can add turmeric, cumin, allspice and barberry separately.

11. The second method will take a little longer. Pour vegetable oil into the pan and start frying in turn: onions, carrots and meat. It is very important that vegetables and pork are fried separately! Place the food prepared in this way in the pot as well.

12. Pour in water - it should be a couple of centimeters higher than the rice.

13. Rinse the garlic in cool water and, without peeling or dividing into cloves, put in the very center.

14. Close the pot with a lid and put on the preheated oven.

15. Plov in the oven with pork is cooked for about 50 minutes. During this time, you will have time not only to set the table, but also to prepare a salad to your taste.

16. Remove the cooked pilaf from the oven and stir immediately to distribute the food evenly.

17. Serve the pilaf directly on the peas when they have cooled slightly.

Use fresh vegetables, herbs, or pickles for garnish. Bon Appetit!

• When frying pork, stir the meat every 2-3 minutes. This will help not only achieve a uniform, beautiful shade of the pieces, but also eliminate the appearance of meat juice.
• Fry onions and carrots separately. The onions should not burn, and the carrots will acquire a beautiful golden brown crust.
• If you are using soft rice, reduce the cooking time by 15 minutes.
• It is better not to use steamed cereals, otherwise the rice will be overcooked.
• Choose the number of pots according to the number of servings. A large ceramic pot can be used if desired, but in this case increase the cooking time by 15-20 minutes.
• You can use any spices and herbs to your taste: a ready-made mixture or separately.

If you need to cook not only a hearty, but also a beautiful dish, then this recipe will be the most suitable. Delicious and fragrant pilaf in a pot in the oven with pork is ideal for treating guests at the festive table.

The classic cooking of pilaf involves two main, basic options: Uzbek, when all the necessary products are gradually put into one cauldron, and Azerbaijani, in which rice and meat are cooked separately and combined into one dish at the very end of the process. The correct pilaf is cooked outdoors, in a large flat cast-iron cauldron, which creates and maintains the desired temperature regime. Usually they cook a lot of pilaf at once, for a large company, or for future use. It is not easy to make just a few servings in a cauldron, and it makes no sense. If you need just a small amount of pilaf: the best way- cook pilaf in pots in the oven. The oven will evenly warm up the food, and when you turn it off, it will cool down slowly, which is what is needed for pilaf, at which point it will "reach" its condition. At the same time, the pots will retain their natural beneficial features products.

It is convenient to make pilaf in pots from different types of meat, all the options are excellent. Pilaf with chicken in pots or pilaf in pots with pork are no worse than the classic lamb pilaf. At the same time, in pots, it becomes more juicy, aromatic, crumbly and tasty. Be sure to learn how to make the correct and convenient pilaf in pots, you will find its recipe on our website. Here, take an interest in photographs of the finished pilaf in pots, the photo perfectly illustrates all its advantages and positive qualities. Try to make exactly that pilaf in pots, the recipe from the photo of which you have chosen on the site. Do not deviate from the recipe, proportions and sequence of operations. This will provide you with excellent results.

First, try to implement the recipe for pilaf in pots with chicken, it is more dietary, faster and easier to prepare.

Many people know how to cook pilaf in pots, you have probably seen a lot of recommendations. Let's try and we will give some tips, they will not bother you:

Real pilaf in pots is made with lamb, but no worse - with other types of meat, as well as poultry and fish. At the same time, the cooking time is noticeably reduced;

Any meat must be thoroughly fried over high heat until a crust appears so that the meat juice is preserved inside the pieces. Another approach will end up with just a regular stew with rice;

The best rice for pilaf in a pot in the oven is Devzira Fergana rice. But in our conditions, the most common parboiled long-grain rice, which can be purchased in all stores, is suitable;

A set of spices for rice is a separate topic. Usually, it is a mixture of barberry, saffron, cumin and turmeric. It is important not to overdo it with seasonings, they are very fragrant;

Sometimes pilaf with chicken, beef or fish is enriched with coriander or basil, but this is a departure from traditional rules;

The taste of pilaf can be enhanced with raisins, dried apricots, quince, a whole head of garlic. They also enrich pilaf and add their own nuances. Lay them at the same time as rice;

Pilaf is served poured in a heap on a ceramic dish, with garlic divided into cloves, hot pepper, quince slices and other products and additives that were part of the pilaf, except for rice and meat, on top. Tomato salad, radish salad, parsley, pomegranates are successfully combined with pilaf.

Have you ever cooked pilaf? Surely the answer is yes. Then, did you have to cook pilaf in the oven? No? Then you should definitely try, because pilaf in pots turns out to be indescribably fragrant and cooks without any hassle.

Pork Pilaf Recipe

The recipe for this pilaf differs from the original only in a simplified and faster cooking method. Such a meal will delight you on the table with its presence after 15-20 minutes spent in the oven.

Ingredients:

• pork - 500 g;
• carrots - 1 pc.;
• onions - 1 pc.;
• rice - 1 tbsp.;
• vegetable oil;
• garlic - 1 head;
• zira - 3 tsp;
• barberry - 3 tsp;
• salt, pepper - to taste.

Preparation

We wash the rice under running water until the flowing liquid becomes transparent. Fill the rice with fresh water and leave to swell for 1 hour.

In vegetable oil, fry the pork, pre-cut and peeled from the veins. Chop the onions and grate the carrots. Fry vegetables until soft in a separate pan. We mix the meat with frying.

Prepare baking pots, put meat with vegetables, spices, a little crushed garlic and rice on their bottom. Fill the contents of the pot with water so as to cover. We cover the pots with a lid and put in an oven preheated to 180 degrees. After 15-20 minutes, we check our food, if the rice has absorbed all the water, then the pork pilaf in pots is ready!

Pilaf in pots with chicken

If your soul is not inclined to meat, then give preference to poultry, especially since almost any bird is perfect for such a recipe, be it chicken, turkey, or goose.

Ingredients:

• chicken fillet - 500 g;
• onions - 1 pc.;
• carrots - 1 pc.;
• garlic - 2-3 cloves;
• vegetable oil;
• ready-made seasoning for pilaf - 1 tbsp. spoon;
• salt, pepper - to taste;
• rice - 1 tbsp.

Preparation

In a frying pan, fry chopped onions and carrots cut into cubes. As soon as the vegetables become soft, lay with them chicken breast pre-diced. There is no need to cook the breast until cooked, as it will come in the oven later, you just need to keep it on the fire so that the pieces "grab".

In parallel with frying, wash the rice. Put meat with vegetables, spices and rice in a pot, fill the future pilaf with water, or so as to cover the contents of the pot. Prepare our chicken pilaf in pots will be at 170 degrees for about 35-40 minutes.

How to cook pilaf in beef pots?

Ingredients:

• beef - 500 g;
• onions - 1 pc.;
• carrots - 1 pc.;
• saffron - 1 tbsp. spoon;
• rice - 2 tbsp.;
• broth (beef) - 1 l;
• garlic - 1 head;
• seasoning for pilaf - 1 tsp;
• salt, pepper - to taste.

Preparation

Wash the meat, dry it, remove excess fat and veins, and then cut into cubes. Chop the onion, cut the carrots into cubes. Into the oiled vegetable oil put a mixture of raw yam and vegetables in the pot, We cover the whole thing with a lid and put in the oven at 170 degrees, until the meat lets out the juice and starts stewing in it.

The latter means that it's time to add seasoning to taste, chopped garlic, to the pot. As soon as the meat is saturated with aromas and becomes soft, pour the pre-washed rice into the pot, then pour the beef broth (the ratio of rice to liquid, as always, 1: 2). Now it remains to cover the pilaf with a lid from the pot and keep it in the oven until the moisture is completely absorbed, that is, the rice is ready. We serve the brass as usual, with salad, bread and, preferably, with a glass of good wine.

Pilaf - uniquely tasty, satisfying and healthy dish, which is made from simple and affordable ingredients. Every professional and amateur chef has his own favorite recipe (or even several options) for preparing this dish. We will talk about how to cook wonderful pilaf in pots in the oven.

A step-by-step recipe for cooking pilaf in pots in the oven

Cooking a la carte is one of my favorite culinary hobbies. Therefore, dishes in pots appear on the table quite often. One of my recent discoveries is pilaf in pots in the oven, a recipe for which one of my friends shared. I was fortunate enough to be present in her kitchen just on the day when she was going to please her family with this wonderful dish.

Ingredients:

• 800 g of pork pulp;
• 450 g of rice;
• 2 heads of onions;
• 1 carrot;
• 4 cloves of garlic;
• salt to taste;
• sunflower oil.

Preparation:

1. Finely chop the onions and fry until light yellow in a skillet with 2 tbsp. l. sunflower oil.
   

   Vegetables for pilaf in pots must be fried until half cooked

2. Fry the carrots grated on a grater with large holes until semi-soft.
3. Rinse the pork pulp, dry and cut into small cubes.
4. Put the meat in a skillet with hot oil, fry until half cooked, salt to taste.
   

   Instead of pork, you can use beef or veal, soft lamb, chicken or turkey.

   

   Pilaf can be cooked with pork or any other type of meat

5. Divide the pork into 4 portion pots.
   

   

   Fried pork is laid out at the bottom of the pots

6. Top with fried vegetables.
   

   

   Place the fried vegetables on top of the meat.

7. Add finely chopped garlic to each pot.
   

   

   Don't forget to add flavored garlic

8. Rinse the rice well several times until clear water, put in pots with meat and vegetables.
   

   

   Rice for pilaf should be washed in several waters

9. Add a little more salt to the blanks.
10. Pour water into the pots so that the liquid covers the rice by 1–1.5 cm.
    

    

    The water in the pots should cover the rice by about 2 fingers.

11. Cover the pots with lids, place in an oven preheated to 180 degrees and cook for 50-60 minutes. The complete evaporation of the liquid and the softness of the rice grains will tell you about the readiness of the pilaf.
12. Turn off the oven, let the pilaf stand for 5-10 minutes, then serve.