Pilaf is not only delicious food, but also healthy. It is eaten in different countries all year round. For experienced chefs cooking pilaf is a very easy task, and for young housewives it is a very difficult process that does not always work out. Can be cooked delicious pilaf, if you observe certain subtleties, without which the dish will not work. How to cook crumbly pilaf? We offer several options for making delicious pilaf.

Loose pilaf recipe

Whatever rice is mixed with when preparing pilaf, it will become truly tasty if it is crumbly. It is in this case that pilaf will be itself, and not rice porridge... There is nothing complicated in the recipe, you only need to own small secrets.

Ingredients

• Meat pulp - 500 gr.
• Rice - 400 gr.
• Onions - 200 gr.
• Carrots - 200 gr.
• Sunflower oil - 5 tablespoons
• Hops-suneli - 1 tsp
• Barberry - 1 tablespoon
• Ground pepper - 5 g.
• Garlic - 1 head.
• Salt.
• Water - 1 liter.

Preparation

1. We prepare the right base for a dish of meat, onions and carrots.
2. Cut the meat into large pieces so that these pieces remain juicy at the end of the pilaf cooking.
3. Carrots need to be peeled and cut into thin strips. You can use a grater to Korean carrots and grind the product with it.
4. Peel and chop the onion into thin half rings. The thinner they are, the better. In properly cooked pilaf, onions should not be visible.
5. You can take a frying pan or a rooster. Put the oil in the above amount, put the meat there, and fry it over maximum heat until a crust forms. You need to closely monitor roast meat and turn it over from time to time.
6. After frying, add onions to the meat, while reducing the heat. Once the onion is slightly browned, you can add carrots to it. Stir all this carefully so that the carrots do not break.
7. Further, the meat with vegetables should be salted, garlic, barberry, black pepper, a mixture of "Khmeli-suneli" should be put. Mix everything well.
8. Pour as much water into the pan as needed to cover the food. Cover the container with a lid and simmer for 35 minutes over low heat.
9. After the end of the time, pour the rice into the pan. It turns out a slide. Holes should be made in it with a wooden stick in order for steam to rise. Close all this tightly and cook on a very small fire.
10. The lid should be lifted every 10 minutes and the rice should be checked for readiness. If the liquid has almost evaporated, and the rice has not yet steamed, then a little boiling water should be added.
11. If the rice is completely cooked, turn off the heat and leave the pan with pilaf for 10 seconds. closed lid.

When you lift the lid, you will immediately see an appetizing crumbly and tasty pilaf. Its color will be golden, and the aroma will be unique.

Loose pilaf with pork

The dish is very simple to prepare. You should be patient and try to properly cook delicious pilaf according to the recipe below. This will be very easy to do.

Ingredients

• 450 g of pork meat.
• 500 g of rice.
• 2 pcs. large carrots (200 g).
• 2 pcs. onions (150 g).
• 1 head of garlic.
• 3 g of ground black pepper.
• Salt.
• 900 g of water.
• 50 g of vegetable oil.
• Zira, turmeric, barberry or “For pilaf” seasoning.

Preparation

For cooking, it is advisable to choose yellow carrots, and the meat should be fresh. The taste of pilaf depends on it.

1. It is necessary to make a zirvak.
   Peel the onion and fry in hot oil in a frying pan. After the onion is browned, add the meat cut into large pieces. Next, add chopped carrots to the meat. All these products must be fried for 20 minutes over medium heat.
2. The next step is to extinguish the zirvak.
   It is necessary to fill the zirvak with water so that it is slightly covered with it. Add spices, pepper, salt there. Simmer all this for about 35 minutes.
3. Rice must be washed several times and soaked in water for 15 minutes.
4. After the zirvak has fried enough, add rice to it. Pour some water in a neat stream so that it is 2.5 centimeters above the rice level. You need to choose the right water level, because this moment affects how the rice cooks. It is strictly forbidden to interfere with all this. Otherwise, you will not get pilaf, but a real rice porridge.
5. It is necessary to wait until the liquid boils, reduce the fire to the very minimum and simmer the food for about 20 minutes. In order to determine the readiness of the cereal, you can try the rice that is on top. If it has become soft, the water has evaporated, then the preparation has come to an end.

Only now the dish can be mixed, but we do not recommend doing this anyway. Real tasty pilaf, does not mix at all.

Loose pilaf with ram meat

Ingredients

• 1 kg of rice.
• 1 kg of lamb pulp.
• 300 g of lamb fat.
• 100 g butter.
• 300 g onions.
• 1 kg of yellow carrots.
• 3 heads of garlic.
• 2 pcs. hot peppercorns.
• Salt.
• Barberry.
• Zira.

Preparation

1. First you need to prepare dishes and food.
   Pilaf will be tastier if cooked in a cast-iron gosper or a saucepan with a thick bottom. Rice should be taken in an oblong shape, but not long-grain. As for the meat, it is better to choose the pulp of a young ram. You should cut off the fat from it, coarsely chop the meat into pieces of 2 centimeters. After cooking, garlic and pepper will serve as a decoration for the dish, so you should choose them as beautiful, even and smooth as possible.
2. Preheat a saucepan. Cut the fat into cubes and place in a saucepan and melt.
3. Slice in large pieces meat.
4. Peel carrots and onions. Chop the carrots in the form of strips, and cut the onions into half rings.
5. Remove the melted pieces of lamb fat from the pan and add vegetable oil there.
6. Rice should be washed several times, each time in clean water. Then soak it for 10 minutes.
7. Put onion in boiling fat and fry until crisp.
8. Put the meat in a saucepan and fry it for 5 minutes. Salt.
9. You need to add carrots to the meat with onions, mix it all and fry for another 3 minutes.
10. Pour the food with water, sprinkle the zirvak with a pinch of cumin.
11. Trim the bases of the garlic. Wash the pepper. Put them on the zirvak. Simmer for 30 minutes. After the expiration of the time, remove the garlic and pepper, and leave the zirvak on the fire for another 20 minutes.
12. Add barberry to the meat. Mix everything thoroughly. It turns out a fragrant gruel.
13. Drain the rice and put it neatly on the zirvak. The ingredients should not be mixed. Sprinkle rice on top with cumin, tamp and leave on low heat for 45 minutes.
14. Next, turn the rice in a saucepan so as not to touch the zirvak. Sprinkle with cumin, add garlic and pepper, and cook under a closed lid for another 30 minutes. If the liquid has evaporated, add a little water.
15. If the pilaf is ready, draw out the garlic and pepper, stir the pilaf.
16. On the beautiful dish Lay out the finished pilaf with a slide, garnish it with garlic and pepper. You can sprinkle with herbs. It turns out to be a wonderful pilaf.

Delicious pilaf is the key to the success of any holiday. This recipe tells you how to properly prepare such a dish.

Loose pilaf with tenderloin

This recipe has its own cooking secret. If you try this option for cooking pilaf, you will get a very tasty dish.

Ingredients

• Rice - 400 g.
• Pork tenderloin - 350 g.
• Onion - 1 pc. (100 g).
• Carrots (large) - 1 pc. (150 g).
• Sunflower oil - 130 g.
• Spices.
• Water (boiling water) - 0.5 l.

Preparation

1. A few hours before the start of cooking pilaf, you need to rinse the rice and leave it in a colander to dry out. Rice needs to be stirred periodically so that it dries better. The important point is that the rice should be as dry as possible.
2. Cut the meat into small pieces. If you have time, before starting to prepare the dish, the meat can be marinated with salt and Provencal herbs, and let it brew for two hours.
3. Warm up the sunflower oil, add the meat and fry it slowly. The meat should be soft.
4. Onions should be cut into small cubes, carrots should be cut into wide strips.
5. Put the vegetables with the meat and fry until soft.
6. This is where the main secret begins.
   

   You need to pour dry rice into meat with vegetables and fry in oil over high heat. It is necessary to fry it until it becomes completely transparent.

7. After that, pour water over the food that is being prepared. The liquid should be one finger above the rice layer.
8. Add spices, add garlic and salt. Close the saucepan and cook it all over low heat.
9. After 10 minutes, when all the water has evaporated, stir the rice and lay it in a slide. You need to make a couple of indentations in order for the steam to escape, and cover the container with a metal lid.
10. Rice can be tasted. The degree of its readiness is determined by when the rice becomes crumbly.
11. If the rice is hard, the container with pilaf must be removed from the stove and covered with a warm towel. Let it brew.

You can treat yourself to this overeating. The recipe for making pilaf is simple, but thanks to little secret, the dish turns out to be delicious.

• The pilaf recipe states that meat should be cut into large pieces. Why? To keep it juicy.
• The amount of fat in the dish must be sufficient. Pilaf should not be dry.
• You can add to the pilaf fresh tomatoes... Cut them into small pieces. Not every recipe indicates this.
• Any kind of rice can be cooked so that it is crumbly, but parboiled rice absorbs the rich liquid better.
• Rice should be spread into a frying pan with a slotted spoon, excess water is drained through the holes.
• You need to know one more secret - before cooking, rice is poured with water so that it is saturated with it.
• For pilaf to be crumbly, rice should not be cooked on the stove, but it should be steamed. In some recipes, this is indicated, and the photo is confirmed.
• Before serving pilaf, it is recommended to prepare fresh onions marinated in vinegar.
• Since pilaf is a fatty dish, it must be served with a lot fresh vegetables... Such photos are often found in magazines.

Recommended recipes:

With anything we mix rice, making pilaf. Each mistress has her own favorite recipe... But, of course, any housewife should know that pilaf will be really tasty if it turns out to be crumbly.

It is then that pilaf will be pilaf, and not rice porridge seasoned with vegetables and spices. How to cook crumbly pilaf? There is nothing difficult in this, you just need to know the little secrets.

The main ingredients of traditional pilaf are meat, rice, onions and carrots. Any refined oil can be used to fry meat and vegetables. The Uzbeks, and it is they who are the creators of pilaf, overcook meat and vegetables exclusively in lamb fat. But mutton fat has a smell that not everyone likes, so you can get by with our usual sunflower oil.

The spices that are used in the preparation of traditional pilaf include hop-suneli seasoning, barberry, ground pepper, garlic and salt, of course.

Any rice that you have in your kitchen is suitable for cooking pilaf. But if the rice is over, then it is better to buy parboiled rice hard varieties... It is this rice that absorbs the broth well, and therefore it turns out to be crumbly and with a rich taste.

• Carrots are taken half as much as meat. Cut the carrots into long, thin slices. If you want to speed up the cutting process, use a coarse grater for Korean salads and chop the carrots with it. Do not rub the carrots finely, because at the end of cooking they must retain their shape.

• Add to a thick-walled pan or roaster vegetable oil or fat. Its amount should be sufficient, do not skimp, pilaf should not be dry. Then put the meat and fry it over high heat until it forms golden crust... At this stage of cooking pilaf, it is better not to leave the pan at all, since the burnt meat will give the pilaf a bitter taste and not very tasty aroma.

• After the meat is well browned, reduce the heat slightly and add the onion. Once the onion is soft, add the carrots. When the carrots are sluggish, be careful not to break while stirring.

• We finish preparing the base for pilaf by adding spices. Be sure to add salt, black pepper, you can add the Khmeli - Suneli mixture, you can add barberry and garlic. Fans of spicy dishes can put a little spicy in pilaf ground pepper... Then add tomato paste or finely chopped fresh tomatoes.

Secrets of Cooking Loose Rice

• Any rice can be made crumbly. Parboiled rice simply absorbs broth better.

• Rice must be washed in clean water up to 8 times.

• Then fill it with cold water. This can be done before preparing the pilaf base to give the rice time to absorb the water.

• Put the rice in the pan with a slotted spoon so that the excess water is drained.

• Now remember to cook loose rice, and, therefore, crumbly pilaf, rice should not be boiled in water, but should be steamed.

• To do this, make the minimum heat under the pan, put the rice in a slide. Use a wooden stick to make a few holes in the slide to help the steam rise more easily. And close the pan tightly with the lid.

• When the rice is completely cooked, turn off the heat, but do not remove the lid, leave the pilaf, as they say "to reach," for 10 minutes.

During this time, you can set the table or cook fresh onions marinated in vinegar, which goes so well with pilaf.

When you lift the lid, you will see a real crumbly pilaf. Onions should not stand out from the general dish, but carrots, on the contrary, should be noticeable. Large pieces of meat can now be cut into smaller pieces. Cut if you want, or you don't have to. After all, it is a large piece that the mouth rejoices at. But most importantly, you should cook the rice crumbly. It should acquire a golden color, unique aroma and taste.

Now you know how to cook crumbly pilaf. If you have everything at home necessary products, you can already today please yourself and your family with this Uzbek dish, which has so successfully taken root with us.

If you decide to cook pilaf, be it Uzbek or Indian, remember that it has nothing to do with risotto, and therefore rice grains should not stick together, the dish should remain crumbly and airy. How to cook pilaf so that it is crumbly, and at the same time not too dry, we will tell in this material.

Loose pilaf recipe

Let's start with a not quite classic, but very common and beloved recipe for pilaf with chicken in our area. It does not contain as much fat as an authentic dish with lamb or beef in the base, it is simply prepared with a minimum of ingredients.

Ingredients:

• chicken (white or red meat) - 1.6 kg;
• - 270 g;
• onion- 230 g;
• carrots - 420 g;
• garlic - 3 heads;
• cumin grains - 2 tbsp. spoons;
• laurel leaves - 2 pcs.

Preparation

In order for the rice in pilaf to be crumbly, before starting cooking, it should first be thoroughly rinsed, and only then filled with cold water and left aside for the entire preparation of the remaining components.

Chop the chicken into large chunks, just over one bite in size, so the meat is more likely to remain juicy. Place the oil in a roasting pan and heat it up. Throw the meat into the bowl and let it brown, then combine the poultry with slices of carrots and onions. When the vegetables are half-cooked, pour just enough water into the bowl to cover the contents. Throw in the cumin and laurel, then leave the meat to simmer for about half an hour. Drain excess water from the rice and place on top of the meat base. In the center, place the cut head of garlic and pour in the water a couple of centimeters above the level of the rice grains. Another secret of how to make pilaf crumbly lies in the fact that the dish should never be stirred, so you will not only contribute to the release and distribution of starch, but also deprive the pilaf of the lion's share of its aroma.

How to cook crumbly pilaf in a pan?

Ingredients:

• rice (long grain) - 135 g;
• vegetable oil - 45 ml;
• carrots - 310 g;
• onions - 310 g;
• coriander seeds (ground) - 2 tsp;
• ground cumin - 1 1/2 tsp;
• head of garlic;
• paprika - 1 tsp.

Preparation

Before preparing crumbly pilaf, rinse the rice and fill it with fresh water. While the excess starch is washed out from the grains, fry the pieces of vegetables in hot oil until browned. Add spices and salt to the vegetable base. Add the washed rice and stir in the vegetables before adding the water to coat each grain with fat. Pour in one and a half cups of water and place the garlic head in the center of the dish. Leave the rice to cook until moisture is completely absorbed, adding more water if necessary (no more than half a glass).

Ingredients:

• vegetable oil - 60 ml;
• lamb - 1.8 kg;
• garlic cloves - 6 pcs.;
• carrots - 230 g;
• onions - 310 g;
• dried apricots - 185 g;
• ground cumin - 3 tsp;
• rice - 480 g;
• - 520 ml;
• a pinch of saffron.

Preparation

Rinse and soak the rice. Brown the lamb cubes in hot oil. Add chunks of vegetables, garlic, dried apricots and cumin with saffron to the meat. When the vegetables take on a golden hue, pour all 750 ml of water and leave to simmer for an hour. After a while, add the rice and pour in the broth with 125 ml of water. Cook for about 10-15 minutes, and then let sit for the same period of time.

You can cook such crumbly pilaf in a slow cooker, for this fry all the ingredients in the "Baking" mode, after adding the liquid, go to "Stewing", and when you put the rice, turn on the "Pilaf".

Pilaf is a dish that can be put both on an ordinary table and to decorate a holiday with it. Pilaf originates in the East and, in fact, is an abbreviation (from Uzbek) of the ingredients that make up it: carrots, meat, fat, onions, salt, water and, of course, rice. There is a special approach to the preparation of this "exotic" dish: it is both the processing of rice and the selection of the right ingredients for the dish, because real pilaf is, one might say, an art. And you need to work a lot in order to cook crumbly pilaf.

But how to make pilaf crumbly - first of all, it is necessary to properly process the rice: it should be sorted out, rinsed thoroughly, filled with salt water and left for 2 hours to infuse. The water will attract the starch in the rice and the salt will keep it from sticking together in the process. The correct selection of meat is equally important. The priority, of course, is lamb, but if it is not there, what is at hand will do, in which case you risk not getting a real Uzbek pilaf.

Let's start cooking. If you want to know how to cook crumbly pilaf, then let's prepare the following products.

• about 0.5 kg of meat
• 2-3 small carrots.
• 1-2 onions. You can choose the most common onions, but it is undesirable to take sweet varieties.
• 1 head of garlic.
• 1.5-2 cups of rice.
• refined vegetable oil
• spices for pilaf. For correct preparation there is an abundance of spices such as: barberry, saffron, cumin, etc. You can also use what the store counters offer us.

Loose pilaf recipe

To prepare crumbly pilaf, we will take the simplest recipe. We will use a deep frying pan to prepare the dish. We wash the meat under cold water and cut small pieces... Finely chop the onion, fry it on vegetable oil until golden brown, after which we cut the carrots into strips, but not very finely so as not to make a gruel, and put them in a pan with the onions. Fry well. Add garlic for flavor. You don't have to peel it. In a separate frying pan, stew the meat and do not forget to salt it a little, after which we put it on the onions and carrots. Season with spices.

Next, we return to rice. Put the rice on top of the meat and equalize. Fill with boiling water so that it rises above the rice level by about a centimeter. It should be noted that you need to pour boiling water over the rice.

Cover with a lid and wait 40-50 minutes. It is necessary to ensure that the water does not boil away, otherwise the pilaf will burn. To do this, we select the optimal temperature by adding or decreasing it. After it becomes clear that the pilaf is ready, for this you should try it, you can mix everything and add spices. Let it brew a little. That's all! Now you know how to cook crumbly pilaf. Bon appetit, please yourself and your loved ones!

There are many secrets in the world of how to cook pork pilaf so that the rice is crumbly.

1. The first secret: If you want to cook crumbly pilaf from pork and not only from it, but also other meat, never grate carrots! Better cut into thin strips. The thicker the straws, the more likely the pilaf will be crumbly. Observe the ratio of proportions in the recipe. There should not be a lot of carrots.
2. Secret number two: Choose your rice grits carefully! Long grain rice is suitable for this. Round-grain rice is also fine, but you need to pay attention to the content of starchy pollen in the cereal. The less starch the better.
3. Secret three: Before cooking, soak the cereal in hot salted water (not boiling water)! This will prevent the rice from boiling over and turning your meal into porridge.

And now I will present you directly the recipe itself. crumbly pilaf with pork.

Ingredients:

1. Pork fillet - half a kilo.
2. Large onion - 1 pc.
3. Carrots - 2 pcs.
4. Vegetable oil - half a cup.
5. Rice groats - 2 cups.
6. Salt to taste.
7. Seasoning for pilaf - 1 tsp.
8. Garlic - 3 cloves.
9. Barberry - 50 gr.

Preparation:

Cut the pork into small pieces and fry in highly heated oil. Choose the dishes at your discretion. This can be a cauldron, a kettle, or a deep frying pan. Fry for 10 minutes with stirring over high heat.

Cut the onion into half rings or less - it doesn't matter. It will still not be visible after cooking. But chop the carrots only into strips. Add to the meat and fry for another 10 minutes, stirring occasionally. Then add the carrots and continue frying for 5 minutes.

After that, pour boiling water so that the water covers the zirvak (pilaf base) just a little. Season with salt and spices. If you wish, you can add barberry and simmer, covered with a lid for 15-20 minutes on medium flame.
At this time, rinse the rice grits and soak in salt water for 15 minutes. Then rinse in cold running water in a sieve, drain the water. Lay the rice on top of the zirvak, pour boiling water 0.5-1 cm above the surface of the cereal and, adding fire, cook until the moisture evaporates. Be careful, when cooking pilaf should boil evenly.

As the water boils away, make holes with the handle of a slotted spoon to the bottom and wait until the remaining moisture has evaporated almost completely. Separate from the walls of the cauldron with a slotted spoon up the hill. Squeeze the garlic into the rice. Then reduce the flame to low and, covering with a lid, simmer for 15 minutes. After turning off the boiler, do not immediately open it, but wait 10 minutes for the food to fill with the aroma of spices. Ready dish stir and place on a large flat plate. Delicious crumbly pilaf ready to eat

The calorie content of pilaf with pork is 318 Kcal.

Bon Appetit!

The next recipe is also no less interesting. For him you need:

1. Pork tenderloin - half a kilo.
2. Rice groats - half a kilo.
3. Carrots - 0.5 kg.
4. Onions - 2 large onions.
5. Vegetable oil - 2 ladles.
6. Garlic - 5-6 cloves.
7. Salt to taste.
8. Barberry - half a glass.
9. Spices for pilaf - 1 tsp.

How to cook crumbly pork pilaf:

Cut the carrots into strips and the onions into rings.

Cut the meat into large pieces of arbitrary shape and fry it in highly heated oil in a cauldron or kettle for 10 minutes. You can use a rooster or other cast-iron dishes for this purpose. Fry over a high flame.

Add the onion and fry for another 10 minutes, stirring constantly at the same temperature.

After a while, attach the carrots and continue frying for another 10 minutes. Do not diminish the fire yet.

Pour boiling water over zirvak (the basis of future pilaf), reduce heat to medium. Season with salt and spices and simmer for 20 minutes.

Before laying the rice groats, throw in the barberry and peeled garlic and immediately load the thoroughly washed rice in advance, evenly distributing it over the entire surface of the pot.
Top up with boiling water so that it covers the cereal by 0.5-1 cm. Increase the flame to high and make sure that the contents boil evenly over the entire surface of the rice.

When the water boils away, pierce the cereal to the bottom in several places with the back of a slotted spoon and let the bottom moisture also evaporate, but not completely. Then reduce the gas to small, collect a slide in the middle of the cauldron. Close the kettle and simmer for another 15 minutes.

After turning off the stove, do not remove the lid, but wait some more time to get a delicious meal. Then mix the pilaf and arrange on plates. Put on the table hot. Serve salads with the dish. Such as cucumbers with tomatoes or onions cut into rings and seasoned with vinegar. It is better to drink hot green tea.

Bon Appetit!

Now you know how to make delicious pilaf. If you follow the recipes step by step, you can cook a wonderful dish. Do not forget about the little secrets of making crumbly pilaf and everything will turn out the way you want! Good luck in the kitchen!