Pilaf in a cauldron on the stove

Groats "Bulgur" are great for cooking pilaf, as they retain their friability after cooking no worse than rice, well absorb the juice and aroma of meat and vegetables. Bulgur pilaf turns out to be not only tasty, but also useful, especially for those adhering to the principles of PP and for people of age, since this cereal is low in calories and contains many trace elements and fiber. As for rice, there is no exact proportion of water and bulgur, on average 1.5: 1 is taken. Cooking pilaf with beef and in a cauldron.

Sweet pilaf is not among the traditional dishes and rather belongs to the category of culinary experiments, but for a lean table and dietary food it will be an excellent dish. Cooking pilaf with dried apricots and raisins, in broth and in a cauldron.

Barley can be capricious: if you do not cook, it will be stone, if you digest it, it will be a sticky porridge. For a delicious crumbly pearl barley pilaf, this cereal must be properly prepared, pre-soaked for several hours, taken in a ratio of 1: 2.5 with water and cooked as indicated in the recipe. In this recipe, you are invited to cook pilaf with beef and in a cauldron. You will have a tasty, satisfying and inexpensive alternative to traditional rice pilaf.

Success in cooking pilaf largely depends on the choice of rice. As you know, long-grain rice is ideal for this business: the starch content in it is low, and when cooking, the grains are crumbly, light, do not stick together - and this is exactly what is needed for pilaf. Among the types of long-grain rice, you can find the so-called brown rice: its grains partially retain their bran shell and contain more nutrients and fibers compared to polished white rice.It is on brown rice that we propose to cook pilaf - the dish is somewhat different from traditional recipes, but the taste will pleasantly surprise you.

Real pilaf should be crumbly - grain to grain. In addition to adhering to the pilaf cooking technology, it is very important to initially choose the right type of cereal. Long grain rice will always be the ideal option for pilaf. The starch content in it allows you to get a crumbly texture without sticking. The most convenient cooking utensil is a cauldron. If it is not there, then any similar thick-walled heavy container with high walls will do.

Pilaf with chickpeas will delight you with its rich taste and satiety. This is an excellent dish for the cold season - hot, rich, nutritious, it will both saturate and warm. Chickpeas need to be soaked on the eve of cooking overnight - this will cook much faster and will be soft. We recommend cutting the beef into small pieces so that the meat softens well and begins to break down into fibers by the end of cooking. And, of course, we do not neglect spices - it is they that set the character of the dish and make it so aromatic.

Traditionally, Uzbek pilaf is prepared with the addition of lamb. However, not everyone loves this type of meat, so we suggest making pilaf with beef. We use rice long - pilaf with this turns out to be crumbly, beautiful, the cereal never sticks together. Parboiled long rice is especially good for pilaf - even beginners can cook such rice, it is difficult to spoil it. We also recommend taking fat tail fat for frying - it gives the pilaf a special taste and richness.

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.

Regardless of whether pilaf is cooked in a cauldron or a slow cooker, it often turns out sticky rice with meat, which confuses the housewives. In order for pilaf with beef in a cauldron to be crumbly, aromatic and tasty, you need to know some simple rules. Take the meat chilled or properly defrosted, that is, in the refrigerator, so that there is no sharp temperature drop. The most crumbly pilaf is obtained from the "Devzir" or long-grain rice variety. For pilaf in a cauldron, meat, rice and carrots are taken in equal quantities, the ratio of water to rice for beef pilaf is 3: 1.Pilaf will not be pilaf without cumin, barberry, garlic and hot pepper.

A bright, colorful dish that can be served both at home and for guests to cook. Such pilaf is very satisfying due to the combination of meat with chickpeas and very aromatic due to the spices. Take chicken thighs as the meat component - they are quite juicy and go well with crumbly rice and soft chickpeas. Pre-marinate the chicken in spices, and soak the chickpeas in water. As you can see, such a dish will require preliminary preparation. But the subsequent cooking process is quite simple.

This pilaf has direct Mediterranean roots and immediately conjures up thoughts of paella. However, there are more vegetables in the composition, and the cooking technology is still slightly different. Ideally, of course, you need to use fresh seafood, but in our conditions this is problematic. Therefore, we take frozen ones - it comes out a little less aromatic, but everything is also delicious! Rice should be crumbly, so we pay attention to the long-grain variety or parboiled rice.

Pilaf does not have to be cooked with meat. You can follow the entire sequence of cooking the dish, but just add vegetables. We cook pilaf traditionally in a cauldron - in it the rice is evenly processed by temperature and does not burn. From spices we take cumin, for sourness we use barberry, for piquancy and aroma - garlic. In this case, we take unpolished rice for pilaf - this is more useful. To speed up its cooking time on the stove, we soak the grains in advance, at least six to seven hours.

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.

Pilaf with bulgur comes from Turkish cuisine, but it perfectly took root in our conditions. The dish is prepared simply, rather quickly and turns out to be satisfying. You can use absolutely any minced meat, not too fatty: pork, beef, chicken, mixed, etc. Add barberry for sourness.

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.

If you are a fan of different varieties of pilaf, cook it with duck. It does not pretend to be a classic, but it will delight you and your family with its special taste. Pilaf from this bird, according to experienced chefs, turns out to be good not only in a cauldron, but even on an ordinary stove. The pilaf does not burn in it, the duck becomes very soft when languishing, and all the ingredients mutually exchange their taste and aroma. The cooking technology does not differ from traditional pilaf.

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.

Turkey fillet belongs to low-fat meats, therefore pilaf from it is prepared for dietary, baby food and for adhering to the principles of PP. Fillet meat is cooked quickly, and so that it does not become dry in pilaf, in this recipe it is pre-boiled a little. Any rice is suitable for such pilaf and only peppercorns or bay leaves are added from the spices.

Turkey meat is the second most popular after chicken, and it comes from turkey thighs especially tender and juicy in all dishes. Pilaf from the thigh of this bird is no exception, moreover, it will also be dietary, since the turkey contains almost no fat. You can cook pilaf in a cauldron or a saucepan with a thick bottom, because a large number of portions simply do not fit in a multicooker.

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.

In many families, pilaf is a frequent dish on the dinner table, because it is easy to prepare, requires few ingredients and almost always turns out to be successful. So that pilaf does not get bored, which is unlikely, you can cook it with different meats. In this recipe, you are offered a dietary and healthy version of pilaf - with turkey meat. We cook pilaf in an ordinary cauldron, but better in a cauldron-wok as a universal kitchen assistant for the hostess.

Of the many options for shrimp and rice dishes, many choose pilaf. This hearty and at the same time light dish can be quickly prepared both for a family dinner and for gatherings with friends. Cooking pilaf in a cauldron.

Each housewife prepares pilaf according to her own recipe: someone with meat, someone with mushrooms, someone with dried fruits, and those who like to experiment often cook pilaf with seafood. Pilaf with shrimps and mussels turns out to be incredibly tasty and outwardly very beautiful. You can change the amount of seafood and vegetables to your liking. Any dish for cooking such pilaf is suitable.

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.

Pilaf is one of those dishes in the preparation of which you can vary with the ingredients to your taste and budget. In this recipe, you are invited to replace meat in pilaf with seafood. The dish will turn out to be spicy, healthy and light for the body. You can take any seafood, individually or in a cocktail. If instead of regular rice, you use quickly boiled rice, then you will cook the dish in 30 minutes.

Duck pilaf with quince is considered an unconventional version of this dish, but nevertheless very tasty and juicy. Together with quince, a little prunes are usually added to pilaf. The fruit acidity of the quince makes the meat of the duck softer and the prunes give the dish a piquant smoky flavor, just like when cooking over an open fire. It is advisable to cook pilaf on melted duck fat as an analogue of fat tail fat in classic pilaf, but vegetable oil replaces it well. You can cook pilaf with quince in any dish.