Pilaf with parboiled rice

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.

Pilaf with chicken and the addition of chickpeas is distinguished by a special original taste and satiety. Cooking it takes a lot of time: the chickpeas are soaked for 10 hours, and the chicken is marinated for 6 hours, but in the end the dish will delight you and your guests. Cooking pilaf with chickpeas in a brazier (duck).

Parboiled rice makes homemade pilaf crumbly and interesting to taste. Take note of the simple recipe for cooking in a saucepan on the stove. Treat yourself to a quick and nutritious lunch

Spicy and nutritious pilaf according to the Uzbek recipe can be cooked on the stove in a saucepan. Surprise your family with interesting cooking and bright taste of the finished product.

It is not so difficult to achieve friable rice in pilaf. Explore the popular recipe for perfect cooking for this.Delight your home with a nutritious and delicious product.

Loose pilaf for homemade meals can be made with parboiled rice and pork. This hearty dish will delight you with its spicy aroma and taste. Delight your family with a bright product.

Appetizing and crumbly pork pilaf can be cooked in a multicooker from steamed rice. The nutritious dish will be a simple and tasty addition to your home table.

One of the obligatory points of preparation of the correct Uzbek pilaf is the melting of fat from fat tail fat. It is on it that the base-frying of this dish is prepared or, in another way, zirvak.

Loose and fragrant pilaf with lamb in a cauldron on the stove at home. Such a dish will nourish you, give strength and energy for a productive day.

Parboiled rice is good because during cooking it retains all its useful properties and does not boil too much. It is also ideal for preparing delicious beef pilaf in a pan.

Loose and rich pilaf can be cooked not only in a cauldron. With pork and steamed rice, you can even do it in a regular pan. There are some tricks you will learn from this recipe.

Pilaf is a dish native to Asia. It is cooked in a cauldron over an open fire. But at home, on the stove, you can cook pork pilaf, no less tasty and rich.

A proven recipe for homemade pilaf in a cauldron. The dish is prepared from pork pulp and steamed rice, it turns out to be very satisfying and aromatic.

Campfire food always turns out to be more aromatic and rich. One of the best options for a picnic in nature with friends is pork pilaf. The dish turns out to be very satisfying and you can easily feed a large company with it.

A good dish for the everyday menu. Uzbek pilaf with pork is perfect for lunch or dinner. And the multicooker does an excellent job of cooking delicious pilaf.

This recipe is suitable not only for pilaf lovers, but also for those who monitor their diet. Pilaf with chicken in a slow cooker is nutritious and light.

Pilaf with pork in a slow cooker is tasty, satisfying and convenient. Firstly, you do not need to stand at the stove all the time, but simply put food in the bowl and select a program, and smart technology will cook everything itself. In addition, rice in a slow cooker boils very well and turns out to be crumbly.

Pilaf with meat is a famous Uzbek dish that is cooked in a cauldron over a fire. In order to easily prepare this dish at home, it is not necessary to make a fire, you can use a regular stove.

Steamed rice pilaf is always crumbly. It can be prepared from different types of meat. Chicken pilaf turns out to be easier; it can be served for dinner along with a vegetable salad.

In this recipe, we will tell you how to cook crumbly, juicy, tender and delicious pilaf with chicken meat. You will need chicken fillet, steamed rice, onions, carrots, and some spices.

Making traditional pilaf is not easy at all.The multicooker "Redmond", as it has a program for this particular dish, will help you to cook with less effort and time a wonderful pilaf, which is not inferior in its qualities to those cooked in a cauldron. Cooking lamb pilaf.

To cook delicious lamb pilaf in Uzbek, it takes both time and the skill of the hostess, which is gained by experience. This dish is prepared for a Sunday family dinner or a festive table. For pilaf in Uzbek, 6 ingredients are required: lamb, rice, onions, carrots, garlic and hot peppers. Good fresh lamb, high-quality rice and a cast-iron cauldron with thick walls are taken for such pilaf, then you will delight both guests and loved ones with this dish.

This 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.

Let's cook pilaf in a slow cooker - this will reduce the time that the hostess needs to spend on cooking. You just need to take the time to fry the ingredients and pour in the water. Further, the cooking process no longer needs to be controlled, since the multicooker creates an ideal temperature inside the bowl so that the rice and meat are softly cooked and not burnt. The pilaf turns out to be rich and crumbly.

If the traditional versions of pilaf have already set the teeth on edge, we suggest preparing this delicious hearty dish using a slightly different technology. Shakh-pilaf is served in "form" of thin lavash baked until crisp and looks incredibly appetizing. In addition to its beautiful appearance, this pilaf has something to "boast" from the inside: it includes raisins soaked in tea, pieces of meat cooked to softness, and aromatic spices. The combination of all ingredients gives a rich, memorable taste.

Armenian pilaf is distinguished by the absence of meat and the presence of dried fruits. Moreover, dried fruits can be used in different ways, depending on personal preferences and options available at home. Nuts are often added. The invariable ingredient is, perhaps, raisins and, of course, rice.Necessarily long-grain, giving the necessary friability and airiness of the pilaf.