Pilaf with long grain rice

Long grain rice is often appreciated by culinary experts for its quick and unpretentious preparation. It makes an appetizing crumbly pilaf. Check out this homemade chicken recipe!

Loose pork pilaf, instead of traditional lamb, is popular and in demand in many families, because pork is cooked faster and tastes like a lamb. It is prepared both for dinner and for a festive table. To make the pilaf crumbly, it is important to choose high-quality rice and make the correct ratio of cereal and water. Cooking pilaf in a cauldron on the stove.

Pilaf with chicken in the Polaris multicooker turns out to be satisfying, tasty and fits well into various diets. In this recipe, you are encouraged to prepare it in a very simple way without pre-frying the chicken. All ingredients are stacked in a bowl in layers and cooked in the Pilaf program.

A very tasty national Uzbek dish can be easily prepared in your kitchen. The main thing is to do everything in a certain sequence, without missing a single step, then you will get a rich and aromatic pork pilaf.

If you have not tried to cook pilaf in a slow cooker, then it's time to use this recipe. In a slow cooker, rice boils very well, but it keeps its shape and does not stick together.And even such an unconventional version of pilaf with chicken stomachs will delight you with its taste.

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.

Without much hassle and quickly, you can cook pilaf in a baking bag. It will turn out to be as crumbly and tasty as cooked in a cauldron or multicooker. Cooking pilaf with pork. We take long-grain rice. Pre-fry the meat with onions, but you can put it in a bag and not fried. We take spices for pilaf or a special mixture, or cumin with coriander and turmeric.

For those who love meat-free pilaf, there are a huge variety of appropriate recipes. For example, this one. We will cook crumbly and at the same time juicy pilaf with carrots, onions, raisins and walnuts. Yes, the dish turns out to be sweet, but not dessert. This pilaf can be served during the fasting period, used in the menu for vegetarians, and cooked for dinner.

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 pilaf can be easily prepared in any kitchen. Even if you have little experience in cooking this hearty oriental dish, difficulties should not arise: in the recipe, we describe each step in detail and clearly demonstrate each stage with the corresponding photo. And, of course, the main recommendation is that you need to approach the stove in a good mood and with love for the process of culinary creativity.

We offer to cook traditional Azerbaijani pilaf with meat and dried fruits. Plov is also served with dough cakes, which are cooked with rice and are juicy.This dish is incredibly rich in taste: meat in combination with fluffy crumbly rice, flat cakes, spices and dried fruits gives a special unique richness.

This pilaf is more than enough for a large company - nourishing, tasty, sincere. We definitely use long-grain rice, it will give the necessary friability to pilaf. We take lamb as the meat component, although, of course, you can use both pork and beef, depending on the product available. For flavoring, put cumin, coriander and garlic in pilaf - thanks to them, pilaf acquires a characteristic appetizing taste and aroma.

Most modern multi-cookers have a bowl volume of 5 liters (usable volume is 3 liters). This recipe shows the number of products for just such kitchen gadgets (in the USP-115OD multicooker recipe). Pilaf is cooked on the "Pilaf" or "Groats" programs, if there is no such program in your model, then cook on the "Stew" program. To make crumbly pilaf in a multicooker, and not rice porridge, the ratio of rice to water should be 1: 2.

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.

If you have not cooked pilaf with chickpeas yet, we advise you to fix it and be sure to try it. It has a mild, slightly nutty taste - very pleasant. The most important value of this product is that it is rich in protein, which is an excellent alternative to meat protein. Therefore, we propose to cook this pilaf without meat - chickpeas will almost completely replace it in satiety and nutritional value. Chickpeas have a peculiarity in cooking - they cook for a very long time. Therefore, it must be soaked before cooking - this solves the problem of prolonged cooking and significantly reduces the cooking time.

The preparation of this pilaf is somewhat different from the traditional one, as it excludes the preparation of zirvak - spicy vegetable frying. We immediately put all the ingredients in the multicooker bowl: pieces of vegetables, mushrooms, rice, spices, salt and water.We close the lid of the device, select the program and go to rest. The miracle pilaf will be ready in an hour - the aroma of the finished dish cannot be confused with anything.

Those who are fasting should like this pilaf. We will cook it without animal products. The composition includes rice, onions, carrots, garlic, mushrooms, vegetable oil and spices. Despite the simple composition, the dish turns out to be very tasty and satisfying. The aroma of garlic and spices make the pilaf very appetizing.

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.

The preparation of such pilaf differs from the traditional method, but, nevertheless, the dish turns out to be very tasty. It is important that such pilaf is prepared quite quickly and does not require much trouble. Visually, the dish is very bright and attractive - pieces of colorful vegetables do their job. The recipe will appeal to vegetarians and those who are fasting.

This pilaf will be especially appreciated by those who are fasting and avoid animal products. It is quite satisfying and allows you to forget about the feeling of hunger for a long time. To balance the composition and add nutritional value to the dish, we also use champignons with vegetables. This will not replace meat, but it will provide the protein component.

For vegetable pilaf in a slow cooker, you will need rice, onions, carrots, bell peppers, tomatoes, garlic, herbs and oil. We add salt and spices based on our own taste preferences. The pilaf will turn out to be rich, juicy and at the same time quite light, so there is no meat or animal fat in it.

Pilaf with minced meat is prepared an order of magnitude faster than a recipe with lumpy meat. The fibers are already ground and do not need to be stewed for a long time. Therefore, such a dish can be called an express version of traditional pilaf.It is noticed that children like pilaf with minced meat more. We recommend using long-grain rice - it always turns out to be crumbly and does not result in porridge. The main thing is to rinse it well initially and not stir it during the cooking process. For color and a delicate sweet and sour note, add a little tomato paste.

It is convenient to cook such pilaf when there is no time, but a hearty dish is required. First, we prepare frying from onions, mushrooms and minced meat. Then add rice, water and simmer everything together until tender. That being said, there is a little trick to save time. While the frying is being prepared, you can put the rice to cook and wait until it is half cooked: it will take ten minutes. And we add the half-prepared cereal to the minced meat with vegetables and bring everything to full readiness in another ten to fifteen minutes.

Ground beef pilaf is a great option for a quick, hearty lunch. By and large, you can use any minced meat. But it is better to take long-grain rice, since it does not stick together during cooking and remains crumbly. Parboiled rice is also good for pilaf. For flavoring, it is convenient to use a ready-made seasoning for pilaf, in which all the spices are balanced in taste.

Multicooker "Redmond" helps each owner of this kitchen gadget to easily and quickly cook pilaf. This model has a program "Pilaf", which maintains the proper temperature balance, and there is an automatic shutdown time, which prevents the pilaf from burning, even if the hostess forgets about cooking. This model gives full guarantee that the pilaf will be crumbly, juicy and tasty. For pilaf, take the flesh of the turkey thigh as the juicier and fattier part of the carcass.

Turkey pilaf can safely be included in the menu by everyone who adheres to a correct and healthy diet, because the meat of this bird does not contain carbohydrates at all and it has few calories. Turkey is in harmony with rice and the addition of vegetables only reveals its taste. In the recipe, you are invited to add a little raisins to the pilaf. Choose the meat according to your preferences, given that the breast is low in calories and drier, and the pulp of the thigh is more tender, but more fatty. You can cook pilaf in any dish.

Previously, pilaf was cooked only from lamb or beef, but now many housewives prefer poultry meat, including turkey, as it belongs to dietary ones due to its low fat content, while maintaining saturation. Turkey pilaf is prepared for a children's or dietary table.If you do not have a cauldron, you can cook crumbly pilaf in a deep frying pan and it will turn out no worse than in traditional dishes. With this method of cooking (in a frying pan), rice and zirvak are cooked separately, and then stewed in a frying pan for a short time.

Of the many options for various pilaf without meat, pilaf with mussels will be attractive, which, thanks to high-quality protein, unsaturated fatty acids, make the dish not only healthy and exotic, but also delicious. You will get an exquisite dish for dinner with friends and for fasting days.