Pilaf with basmati rice

Most often, pilaf is cooked in a slow cooker, but in this recipe you are invited to cook it in a saucepan, because not everyone has kitchen gadgets at home. To make the pilaf with chicken in a saucepan crumbly, take Basmati rice and strictly follow the amount of ingredients indicated in the recipe. The pan should be thick-bottomed. Let the pilaf cooked in a saucepan for a while so that it crumbles well and reveals its aroma and taste.

An original way to cook pilaf with beef. Traditionally, this dish is prepared in a cauldron, but when you need to cook a small amount of pilaf, you can use clay pots and bake the dish in the oven.

Basmati rice is always crumbly. Aromatic and spicy pilaf with beef and basmati rice is the best dinner for the whole family, try it and see for yourself.

Pork pilaf is a versatile dish that can be cooked over an open fire, gas, or in a slow cooker. But it will be especially crumbly and fragrant if you bake it in the oven.

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!

Delicious, crumbly pilaf with lamb on the fire is quite simple to cook. Everyone will love this recipe! Spicy, aromatic and mouth-watering, so you just want to take a supplement!

Delicious and very appetizing pilaf with rice and pork is a great dish for the whole family. It is easy to cook it, and your family will remain well-fed and satisfied! Simply delicious!

The correct lamb pilaf is not prepared quickly, and it is important to fulfill certain conditions correctly. For proper pilaf, take only fresh lamb and preferably young. The correct choice of dishes is important: pilaf is cooked only in a cauldron and on an open fire or on a stove. Meat, rice and carrots are taken in equal quantities. For proper pilaf, you need fat tail fat. For such pilaf, Basmati crumbly rice is taken. Mandatory spices for proper pilaf are always cumin, barberry, hot peppers and garlic.

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 crispy pita bread, which retains the shape and crumbness of sweet pilaf. Some housewives prepare the flatbread (kazmag) themselves. Pilaf is cooked without meat and will be a wonderful dish for you both for a children's party and for a lean table.

Cooking a sweet version of pilaf with dried apricots and raisins. Despite the apparent "dessert" orientation, such pilaf can be served for lunch or dinner as a main course. It is nourishing, aromatic and, in addition to sweetness, also exhibits spicy-salty flavor notes. Cooking Meat-Free - Those who fast or don't eat animal products will appreciate the versatility of this recipe.

At first glance, pilaf without meat is not pilaf at all. However, it is not! If you approach the preparation thoughtfully and with imagination, then you can get a hearty, rich in taste dish that will delight both the look and the stomach. This pilaf will be a sumptuous fasting treat, and will undoubtedly be enjoyed by vegetarians.

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.

The beauty of a multicooker-pressure cooker is that dishes are cooked in it several times faster than on the stove, since pressure is created in the bowl during cooking. Let's cook pilaf in this device. We suggest taking duck meat as a meat component - with this method it cooks faster, the fibers soften noticeably and the finished pilaf turns out to be very juicy.

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, pre-fry the vegetables: carrots and two types of bell peppers. And then we add nuts - this is for satiety and an additional flavoring nuance. Toward 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.

Pilaf with mussels cannot be called real pilaf, but it is delicious, and a slow cooker will make it fragrant and crumbly. You will pleasantly surprise both your family and invited guests with this exclusive dish. The recipe is simple and doesn't require any special culinary skills.