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Rice pilaf with meat in a pot in the oven

0
544
Kitchen Eastern
Calorie content 131.5 kcal
Portions 6 port.
Cooking time 100 minutes
Proteins * 6.1 gr.
Fats * 6.9 gr.
Carbohydrates* 24.2 g
* per 100 gr. product
Rice pilaf with meat in a pot in the oven
Content

Rice pilaf with meat in a pot always turns out amazingly tasty and aromatic. The effect of a Russian stove works here, and the dish tastes different from that cooked on the stove or in a slow cooker. Any meat is suitable for pilaf in pots, it is better to use long-grain rice, seasonings are added to each pot in portions, and usually those intended for pilaf. In the recipe, pilaf is made from chicken, and the technology of its preparation in pots is classic.

Ingredients

Cooking process

step 1 out of 18
First, prepare in the amount indicated in the recipe all the products for cooking pilaf in pots. You can replace the whole chicken with other meat or other parts of the poultry.
step 2 out of 18
Rice 5-8 times rinse with cold water until it becomes transparent.
step 3 out of 18
Then soak the rice for 20 minutes in cold water. You can cook pilaf with high-quality rice without presoaking, but it should be transparent and with even whole grains.
step 4 out of 18
Rinse the chicken (meat) with cold water and cut into small pieces.
step 5 out of 18
We clean and wash vegetables. Then chop the carrots into thin strips, and the onions into rings.
step 6 out of 18
Heat up a lot of vegetable oil in a frying pan and put chicken pieces on it.
step 7 out of 18
Fry the meat until golden brown on all sides.
step 8 out of 18
Spread the fried meat evenly in prepared pots.
step 9 out of 18
Then fry the onion rings in a skillet until transparent.
step 10 out of 18
Put the fried onions in pots on top of the meat.
step 11 out of 18
Then, in the same skillet, fry the carrot straws for a couple of minutes, only until softened.
step 12 out of 18
Put the carrots in pots on top of the onions. Do not mix the ingredients in the pots.
step 13 out of 18
Then put curry, cumin, pieces of hot pepper in each pot and add salt to your liking.
step 14 out of 18
Pour boiling water over the contents of the pots so that the water only covers the vegetables and meat.
step 15 out of 18
Then we close the pots with lids and put them in an oven preheated to 180 ° C for 25 minutes. This is our zirvak for pilaf. Then we take out the pots from the oven and taste the zirvak.
step 16 out of 18
Put the soaked rice in a colander.
step 17 out of 18
Then put the rice in pots and flatten the cereal with a spoon. The rice should be completely covered with broth, if not, add a little hot water. Close the pots with lids and put them in the oven again for 20 minutes. Then turn off the oven and leave the pilaf for 30 minutes to simmer.
step 18 out of 18
Serve cooked rice and meat pilaf to the table in pots or on portioned plates.
Bon Appetit!

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