home
➠ Pilaf
➠ Pilaf
➠ Pilaf in a sleeve for baking in the oven

Pilaf in a sleeve for baking in the oven

780

Kitchen Eastern

Calorie content 139.4 kcal

Portions 4 port.

Cooking time 60 minutes

Proteins * 4.9 gr.

Fats * 12 gr.

Carbohydrates* 24.1 gr.

Pilaf in a sleeve for baking in the oven

Content

We are used to cooking pilaf in a cauldron, frying pan, brazier on the stove - traditional, standard and understandable. But what if you try to make pilaf in a sleeve for baking in the oven? The dish will be baked at a high temperature in the sleeve, without losing moisture and natural juices of the ingredients - it turns out very rich. In addition, the active cooking time for the hostess is significantly reduced with this method. We suggest using pork ribs as a meat component - they are quite fatty and give a special richness to the dish.

Ingredients

White rice 1.3 tbsp. Pork ribs 400 gr. Carrot 2 pcs. Onion 2 pcs. Garlic 2 pcs. Seasoning (optional) 1 - 2 tsp Salt taste Vegetable oil for frying Greens for decoration

Cooking process

Pour the rice into a bowl and rinse in several portions of water. The last water should come out of the cereal completely transparent, and the grains should become more transparent.

Peel the carrots, wash, dry and cut into thin strips or rub on a special coarse grater.

Peel the onions, rinse, dry and cut into small cubes.

Heat a small amount of vegetable oil in a frying pan until hot. Cut the ribs into more compact pieces, if necessary, rinse, dry and put in hot oil. Fry them until golden brown, turning them on opposite sides for an even crust.

Pour the prepared onions and carrots to the ruddy ribs, mix and continue to fry a little more so that the vegetables soften. Do not forget to stir in the process.

Put the fried ribs with vegetables in a baking dish. The form must be large enough to fit into the baking sleeve.

Put washed rice on top, and also add a mixture of spices for pilaf and salt.

Mix everything together to evenly redistribute the ingredients.

Pour hot water into the mold so that it completely covers the rice. The approximate amount for these proportions is two glasses. Three heads of garlic in hands so that the extra upper husk is gone. We do not divide into slices. We wash the garlic, cut off the bottom part so that the garlic aroma comes out more actively when baked. Put garlic in pilaf.

Place the form with pilaf in the baking sleeve. We tie a sleeve on both sides. In the center we make a couple of thin punctures for steam to escape.

We preheat the oven to a temperature of 190 degrees and put a mold with pilaf in it on the middle-lower level. Bake for an hour until the rice is soft.