Pilaf without bow

Homemade pilaf with chicken breast can be cooked on the stove in a saucepan. The product will come out bright, appetizing and moderately spicy. Check out a simple recipe for a nutritious lunchtime meal.

Homemade pilaf with chicken can be made from healthy and nutritious bulgur. The dish will be appreciated by those who take care of their diet and health. Take note of a hearty recipe that meets all the requirements of the right menu.

Delicious and crumbly pilaf can be cooked in a baking bag or sleeve, because not everyone has a slow cooker or cauldron. This option is very convenient, especially when you are limited in time. Pilaf is prepared without frying meat with vegetables and vegetable oil, and it can be safely prepared for dietary or PP food. The cooking time for pilaf in a bag depends on your oven, so the dish at the end of baking should be tasted for readiness. The ratio of rice to water for such pilaf is 1: 2.5. You can add seasonings to your liking.

Making homemade pilaf crumbly will not be difficult. Thanks to a simple recipe, the dish will come out perfect even for beginners in the culinary business. Enjoy fast and fun cooking.

Sweet pilaf is a very tasty and unusual dish that your household will definitely like. Cooked with apples and raisins, it turns out not only amazingly tasty, but also healthy! Just lick your fingers!

Sweet pilaf with pumpkin and raisins is a very tasty, appetizing and satisfying dish. Such pilaf will diversify the home menu and will pleasantly surprise the household. Fragrant and nutritious, it can be served both for lunch and dinner!

Sweet pilaf with dried fruits in a slow cooker will be a healthy and tasty dish for you both for a vegetarian table and for a dietary one, and children will like it. Rice crumbles well in it, and dried fruits retain their aroma and juiciness. This pilaf is flavored with any spices.

Everyone knows that pilaf is a delicious rice dish with nice pieces of meat, onions, carrots and spices, but there is an option for sweet pilaf with dried fruits. In this recipe, you are invited to cook such a pilaf in Azerbaijani style - with rice, dried apricots, dogwood, raisins, nuts, baked in a crispy pita bread, which retains the shape and friability of sweet pilaf. Some housewives prepare the flatbread (kazmag) themselves. Pilaf is prepared without meat and will be a wonderful dish for you both for a children's party and for a lean table.

Sweet pilaf with dried fruits will be a healthy and tasty dish for your loved ones. You can take any dried fruits and even add fresh ones. It is better to take rice with a low starch content so that the pilaf is crumbly. Cooking sweet pilaf in a cauldron, covering it with pita bread, which will be baked with a crispy crust.

From banal and unleavened cereals according to this recipe, you can prepare a delicious dish for a family dinner. Pearl barley is good friends with chicken and vegetables, pearl barley pilaf does not pretend to be original and will delight you with its taste and ease of preparation. It is best to cook such pilaf in a slow cooker, but if the recipe is followed, it will turn out deliciously on the stove in a saucepan or cauldron.

We offer a pilaf recipe for lovers of light dishes. This is such a tasty version of pilaf, which tastes rich and nutritious, but does not overload the stomach. What is not an alternative to boring cereals for breakfast or dinner? Children will appreciate this dish. As for rice, it is, of course, best to use the long-grain type, as it will provide friability and will not stick together in the finished pilaf. However, if such rice is not available, it doesn’t matter: thoroughly rinse the cereals from starch and, during preliminary cooking, simply increase the amount of water so that the grains “float” freely in the pan.

Such a variation of pilaf will appeal to lovers of porridge and a combination of rice with dried fruits. The dish is good for dinner as it is quite nutritious but not heavy. Rice saturates well, and dried fruits add "mood" with a sweet taste and bright color, and also supply the body with valuable fiber. Unlike viscous porridge, such pilaf is crumbly, since we use long-grain or parboiled rice for its preparation. Alternatively, you can take brown or wild - the usefulness of a dish with such rice will only increase.

There are many types of Azerbaijani pilaf. They are always united by one thing - loose, fluffy, crumbly rice. At the bottom of the cauldron, in which the rice is cooked, we put the kazmak - a flat cake. Let's prepare it from rice, eggs and kefir. By the end of cooking, it forms a crispy brown crust, which can be cut and served with crumbly pilaf. Separately, let the soaked dried fruits in a pan with butter - this will be a juicy addition to the pilaf.

Delicious and unusual pilaf can be cooked with pumpkin ... or in pumpkin. Its shape and versatile pulp taste are just perfect for experimenting with additives and fillings. We suggest using basmati rice with raisins and saffron - the pilaf is aromatic, crumbly, fluffy and sweet. We will bring the pilaf to readiness using the oven. The pumpkin will also bake, and its fleshy flesh will be perfect with cooked rice.

Why not experiment and cook pilaf with dried fruits? Such a dish turns out to be sweet, very interesting in taste, quite satisfying and attractive. Loose rice with bright fruit pieces will especially appeal to children. When serving, pilaf can be poured with honey and sprinkled with nuts - this will add benefits and additional shades of taste. So that the cereals do not stick together and give a crumbly texture, we take long-grain rice: white, steamed, brown - choose to taste. For cooking, we recommend using a multicooker - it will greatly simplify the process. However, if it is not there, it will turn out no worse on the stove.

In order for the pilaf to turn out to be crumbly, it is important to understand and observe a few points. First, you need to choose the right rice. Secondly, it is worthwhile to take a responsible approach to the preparation of cereals before putting it into pilaf. Thirdly, it is important to observe the proportions of rice and water in order not to get a watery dish or, conversely, dryish tough grains. We will analyze these points in more detail below.

It should be noted right away that it is impossible to cook good pilaf in a saucepan, since the thin bottom and walls of these dishes do not allow using high temperature for quickly heating the dish - the rice will simply burn. However, everything changes if the pan is heavy, thick-walled and with a dense bottom - in such a dish, pilaf can be cooked, as in a cauldron, without fear of burning.

Housewives often cook pilaf in a frying pan. It is convenient to pre-fry meat, vegetables in it, mix them with spices and subsequently add rice and water. It is important that the pan has a thick bottom and non-thin walls to ensure that the rice cooks evenly and reduces the risk of rice burning.

Kazan is an ideal dish for cooking pilaf. Its shape allows the liquid to circulate well along the pilaf from the bottom up, steaming the cereals evenly. Another important detail is the thick walls, which heat up well, slowly release the temperature and practically eliminate the risk of rice burning.

Pilaf in a slow cooker is prepared quite simply, and the taste is not inferior to the traditional version in a cauldron. Almost every multicooker has a Pilaf program, the temperature regime of which, as a rule, changes specifically for high-quality rice preparation: first, strong heating, then the average cooking temperature and final simmering. The result is a fluffy, rich and soft pilaf. At the same time, it is very important to observe the proportions of cereals and liquid, so as not to get porridge, namely the necessary friability.

Pearl barley, unfortunately, is not the most beloved at the present time, but it is more dear to us than rice, and besides, it saturates the body well and contains few calories. Barley pilaf with mushrooms, which we hold in high esteem, will be an amazingly tasty dish for a lean table.

As an option for a dish for a lean table, you can cook pilaf with mushrooms and vegetables using this recipe. The recipe is simple, and the dish will turn out to be fragrant and satisfying, because mushrooms in combination with rice and vegetables give pilaf a special original taste. We cook lean mushroom pilaf with onions, carrots and bell peppers, but the composition of vegetables can be changed to your liking.

According to this recipe, you can cook exactly lean pilaf with mushrooms and carrots, and not rice porridge with mushrooms and vegetables. First, a zirvak is prepared for pilaf, that is, carrots and mushrooms with spices are fried. Then rice is added, which, in combination with the aroma of zirvak, makes pilaf almost real, because mushrooms that have absorbed the taste of spices are a good substitute for meat. We cook Zirvak without onions, only from carrots and champignons.You will have a new version of lean pilaf.

"Lazy" pilaf, cooked in a roasting sleeve, has a special taste and friability, and besides, the dish can be classified as dietary, since pilaf is prepared without frying meat with vegetables and without vegetable oil. Instead of traditional carrots and onions, you are encouraged to cook it with a mixture of frozen vegetables. It turns out very tasty and simple.

Such pilaf can be cooked both in a slow cooker and in a pan on the stove. We propose to cook it in a multicooker for reasons of saving time and effort. Pilaf looks spectacular due to colored dried fruits. They give not only an attractive color, but a rich sweetish taste. Additionally, sweeten the pilaf with honey. This dish turns out to be quite light, as it does not contain meat products. The recipe will appeal to those who love "dessert" directions in cooking.

Armenians prepare sweet pilaf with dried fruits for Easter. The composition includes crumbly, "fluffy" rice, dried fruits stewed in butter, nuts and spices. The dish is very colorful and quite satisfying. It is important not to spare the butter when cooking - it is it that provides a mild sweetish-creamy taste and tenderness. Ideally, this should be ghee.

We offer a recipe for an unusual pilaf. We cook it from basmati rice, without adding meat. To ensure the richness of the dish, as usual, we pre-fry the vegetables: carrots and two types of bell peppers. And then we add nuts - this is for satiety and additional flavoring nuance. Towards the end of cooking pilaf, we also add pineapple pieces and grapes - this stage is optional, but lovers of flavor contrasts will definitely like it. With the addition of sweet pieces, pilaf gets a special mood. This dish will perfectly complement a glass of white wine.

The taste of the finished pilaf is largely determined by the taste of the main ingredient - meat. This recipe asks you to cook this dish with duck. Many housewives rarely cook duck, since the meat is quite fatty, but it is from it that incredibly tasty pilaf is obtained. Excess fat from the carcass can be removed before cooking or the breast, thigh or drumstick can be taken for pilaf. Pilaf is prepared in a bowl with thick walls (cast iron) and with a lid. Onions and spices, except for black pepper, can not be added to duck pilaf, as it will have its own special taste.