Bake pilaf in the oven for 1 hour at 180 degrees. Then insist, putting it out of the oven, for 20 minutes.

How to bake pilaf in the oven

Products
Meat:
- or chicken - fillet or parts of chicken - half a kilo
- or pork, lamb, beef - half a kilo
Rice - half a kilo (half a packet)
Carrots - 2 large
Bow - 1 head
Garlic - 1 whole head, not crushed
Vegetable oil - 4 tablespoons
Seasonings and spices for pilaf - ready-made; or separately basil, turmeric, coriander, paprika, cumin, barberry - just 2 tablespoons
Optionally - raisins soaked in boiling water - 3 tablespoons
Salt and pepper to taste

Preparation of food
1. Put a frying pan over medium heat, and while it is heating, peel and finely chop the onion.
2. Meat is better to use fresh or chilled, but if frozen, then defrost it. In any case, cut the meat into cubes with a side of 3 centimeters.
3. Rinse the rice and soak in cold water.
4. Peel the onions, chop and put on a preheated frying pan.
5. Fry the onions over high heat with regular stirring for 5 minutes, add the chopped meat and fry for 5-7 minutes until golden brown, then salt, pepper and stir.
6. While the meat is roasting, peel and cut the carrots into circles or cubes.
7. Put fried chicken and onions in a cauldron or duck, add carrots.
8. Put the oven to heat up to 180 degrees - it will warm up just at the time of laying the pilaf.
9. Rinse the rice and put it on top in an even layer - so that the meat is not visible.
10. Boil water for pilaf, stir in spices and seasonings, salt.
11. Pour boiling water in a thin, even stream, without breaking the layers of pilaf, and so that the meat does not appear through the rice layer. It is convenient to use a funnel for this. Since the pilaf is cooked in the oven, it is important that the liquid evaporates more intensively, which is why it is important to slightly increase the proportion of water: 3 fingers above the rice level.
12. Put a head of garlic in the top center and press it slightly so that the garlic gives its juices to the pilaf when baked.
13. Put the cauldron on the middle level of the oven, bake for 1 hour at 180 degrees.
14. Turn off the heating, remove the pilaf from the oven and stir, leave for 20 minutes.

In order for the pilaf to turn out soft, airy, and the meat to melt in the mouth, it is necessary to carefully approach the dishes in which the pilaf is cooked. It is good if it is a thick-walled saucepan or cauldron. If the dish is not tightly covered with a lid, then the proportion of water should be slightly increased, since liquid can evaporate more intensively from a slightly opened dish.

Pilaf can also be baked in tagine, then the rice will be steamed, and the meat will be intensively baked. In this case, turn on the heating mode near the oven "from the bottom" so as not to dry out the rice.

If the oven distributes heat evenly, then you can cook pilaf in pots. In each pot it is enough to put meat and rice in layers in the same way, and close the lid before baking.

If a baking sheet or a baking dish is used to bake pilaf - in other words, a wide dish without a lid - then it is better to divide the garlic into slices, crush with a knife and insert into the rice in different areas. To prevent the rice from drying out, cover the baking sheet with foil.

The dish can also be cooked in a baking bag, but it is very difficult to make the food lay in even layers in the bag. Alternatively, the bag can be placed in an ovenproof pot. Before baking, you need to make a couple of holes in the top of the bag so that the bag does not break.

After baking, the pilaf must be mixed: soak the rice with meat juices, vegetable notes and spices. After stirring the pilaf, it is recommended to insist, but keep in mind: after baking at a temperature of 180 degrees, pilaf will continue to cook even outside the oven due to the internal temperature. To avoid drying out the rice, check the pilaf for moisture and add water if necessary.

If, after baking, the pilaf still turned out to be dry, then immediately after baking, pour in hot meat broth or heated vegetable oil: the dish should turn out to be softer.

If pilaf is cooked with raisins, then soak it in hot water for 30 minutes, and add it on a layer of meat before baking.

To give the pilaf a slight acidity, you can add tomato paste in the water that is added to the rice.

You can cook in a variety of ways, one of them is in the oven.

It is in her that the dish turns out to be simply extraordinary, but at the same time it does not require great culinary abilities. All recipes are simple, understandable and any housewife can easily cope with them.

Pilaf in the oven with pork - general cooking principles

To cook pilaf in the oven, you will also need a cauldron with a lid or a saucepan without plastic parts. Sometimes pots are used. All utensils must be fireproof. The dish is cooked immediately in the oven, or some of the ingredients are pre-fried on the stove.

The main ingredients of the dish:

Pork. For pilaf, pulp or ribs are used. The meat is washed, dried, cut and fried over high heat with vegetables or baked in the oven.

Carrot. According to the rules, there is a lot of it, but more and more often the number is reduced. The taste of pilaf from carrots can be sweet, which not everyone likes.

Rice. You can use round, long, steamed, dark, or brushed. There are many disputes on this topic, we choose cereals to your taste.

Onion. According to the rules, it is added less than carrots. But you can put in an equal amount. You can't spoil pilaf with onions.

Spices. You can use special seasonings for pilaf or collect them yourself. Commonly used cumin, barberry, turmeric, peppers of various types. But some people prefer to limit themselves to salt, black pepper and laurel leaves.

Additionally, mushrooms, dried fruits, all kinds of vegetables can be added. There are a lot of variations of pilaf, but all recipes can be adapted for cooking in the oven.

Ordinary pilaf in the oven with pork

The recipe for simple pork pilaf in the oven, which many housewives usually cook on the stove. You can make a dish this way, and then just compare the result. Pilaf is being prepared in a large cauldron.

Ingredients

0.4 kg of rice;

500 g pork;

3 carrots;

2 onions;

1 head of garlic;

120 g butter;

Spices for pilaf.

Preparation

1. Immediately turn on the oven 180 degrees. Pour oil into the cauldron, but put it on the stove. Let it warm up.

2. Cut the onion into pieces, chop the carrots into strips, it is better not to use a grater.

3. Put the onion in the heated oil, in a minute we throw in the carrots.

4. Quickly cut the pork into slices and start after the carrots. Add aromatic spices immediately, stir and remove from heat. We take the cauldron, send it to the oven. We sustain the zirvak for about half an hour, stir occasionally, the onions and carrots should not burn.

5. During this time, you need to rinse the rice well. The flowing water should become completely transparent. We also put water on the stove for pouring pilaf. For a part of the rice, we take 2 parts of boiling water.

6. The head of garlic must be peeled from above, that is, remove the outer husk. It is not necessary to disassemble into cloves.

7. We take out a cauldron with aromatic meat, pour in prepared rice, stick in a head of garlic and add salted boiling water. We throw a leaf of laurel on top.

8. Now cover the cauldron, put it in the oven, lower the temperature to 160 degrees and forget about the dish for half an hour. Then we turn off the oven and after ten minutes we take out the cauldron.

Pilaf in the oven with pork (ribs)

The combined method of cooking pilaf with pork in the oven. The dish turns out to be extraordinary, since the ribs are used.

Ingredients

20 cups rice

700 g ribs;

4 cups of water

0.5 cups butter

3-4 carrots;

2 onion heads;

1 head of garlic;

Seasonings.

Preparation

1. First rinse the rice a couple of times, then fill it with ice water for ten minutes.

2. Cut the ribs so that they are one at a time.

3. Take a cauldron, pour in half a cup of oil (about 100 ml), put it on the stove and heat it to a haze. At the same time, we turn on the oven, let it warm up to 160, and put boiling water, then pour the pilaf.

4. Put the ribs in very hot oil and fry over maximum heat until golden brown.

5. While the pork is cooking, chop the vegetables into strips. Add to the fried ribs. We cook together for five minutes, we also keep the fire at maximum.

6. Pour in a teaspoon of spices for pilaf or any other, warm up together for another couple of minutes.

7. Now put the washed rice, a head of garlic and pour boiling water over it. Cover the cauldron, move it to the oven.

8. Cooking at 160 degrees for half an hour. Then turn off the oven, but do not open it. We leave it for another quarter of an hour, as long as possible, so that the pilaf reaches readiness in the oven.

Pilaf in the oven with pork and prunes

A gorgeous recipe for aromatic pilaf in the oven with pork and prunes. The dish turns out to be simply amazing, spicy, the sweetness of dried fruits is compensated by the sharpness of spices and garlic.

Ingredients

400 g pork;

2 cups rice

300 g carrots;

200 g onions;

150 g prunes;

2 heads of garlic;

0.5 pod of hot pepper;

1 tsp seasoning mixtures;

80 g butter;

Greens, laurel.

Preparation

1. Cut the onion into large half rings, put it on the bottom of the cauldron with butter. Cut the peeled carrots into strips, spread on top. Chopped pieces of pork followed. Sprinkle all layers with pilaf spices. We put chopped hot pepper, half a pod is enough, you can add even less.

2. Cover the cauldron, put it in the oven, cook at 200 degrees for a quarter of an hour, then remove the lid and cook the same amount.

3. We disassemble one head of garlic, peel it. If the cloves are large, then we take several pieces. Cut into pieces.

4. Rinse the prunes, cut each one in half.

5. Prepare the rice according to all the rules of pilaf. We boil water for him, exactly twice as much as cereals.

6. We take out the cooked meat with vegetables, add prunes to them, throw in chopped garlic, add rice. We start the salted boiling water.

7. Stick a whole garlic into the center. We throw the laurel.

8. We remove the temperature to 160. Close the cauldron, put it in the oven, cook for 40 minutes. Stir the finished pilaf before serving.

Pilaf in the oven with pork and mushrooms

The champignons used for this recipe are fresh. But if you wish, you can take already boiled mushrooms. Meat can be taken without bones or ribs.

Ingredients

300 g of rice;

300 g of mushrooms;

400 g pork;

2 heads of onions and carrots;

0.5 cups of butter.

Preparation

1. Cut the champignons into halves. Large mushrooms in quarters. Lubricate the pan with oil, one spoon is enough. Put the mushrooms and fry until golden brown over high heat.

2. Pour the remaining oil into the cauldron, put on fire. Throw in the chopped onion, fry for a minute. Next, we introduce carrots.

3. Cut the meat into small pieces and add to the cauldron. Cooking zirvak on the stove, add spices for pilaf, stir, warm up for ten minutes.

4. We shift mushrooms to the meat.

5. Add the washed rice.

6. Pour 550 ml of salted boiling water into pilaf.

7. Stick in a few cloves of garlic or the whole head.

8. Cover the cauldron and immediately put it in the oven.

9. Cook at 160 degrees for 40-45 minutes. Then we take it out, let it stand for another twenty minutes. Now you can stir the dish, decorate with herbs and serve!

Pilaf in the oven with pork and tomatoes

Pilaf with tomato is completely different, especially in the oven and with pork ribs. You can use pasta, but it tastes better with fresh tomatoes.

Ingredients

2 cups rice

500 g ribs;

2 carrots;

3 tomatoes;

2 onions;

3.5 cups of water;

2-3 cloves of garlic;

Laurel, condiments;

70 ml of oil.

Preparation

1. Cooking ribs in the oven. We put chopped onions and carrots in a cauldron with butter, spread the ribs on top. If they are large, then we cut them. Lightly sprinkle the layers with pilaf spices, but do not salt.

2. Put in the oven, preheated to 220. Fry the ribs on top for a quarter of an hour.

3. Cut the tomatoes into slices, put them on top of the ribs. We put it on for another 15 minutes.

4. Cooking rice, garlic cloves, boil and salt the prescription water.

5. Take out the tomatoes with meat, immediately remove the temperature to 150-160.

6. Fall asleep rice, throw in garlic and pour boiling water.

7. You can mix everything, it will be tastier. We close the cauldron, send it to the stove for forty minutes. Let the pilaf brew, then mix again.

Pilaf in the oven with pork (in a pot)

In general, this pilaf with pork in the oven does not have to be cooked in a large pot; you can use portioned dishes. But the overall dish tastes better. A combined cooking method is used.

Ingredients

0.5 kg of pork pulp;

2 cups rice

3 tablespoons of oil;

2 carrots;

1 onion;

Pepper, salt.

Preparation

1. Cut the pork into pieces, as for a kebab, but it can be a little smaller. Put in a frying pan with heated oil, fry until golden brown without a lid. We transfer to a pot.

2. In the same frying pan, fry the onions and carrots, cut into strips and also transfer to the pot.

3. Fall asleep with rice, washed in cold water beforehand.

4. Dilute salt in 4 cups of boiling water, the water should be oversalted, add pepper, seasonings for pilaf, dissolve everything well and fill the contents of the pot.

5. Optionally put a few cloves of garlic, prunes.

6. Cover. We put the dish in the oven, cook for 50 minutes at 170 degrees.

To make the pilaf bright and rich, you need to add curry, sweet red paprika to the zirvak, or add soy sauce at the end, from which the meat is fried to a dark crust and a beautiful color appears.

You can serve pilaf not only with herbs, but also with all kinds of sauces. Tomato with garlic or white mushroom sauce is ideal.

If rice is scarce, try making mixed pilaf with a small portion of buckwheat. The dish turns out to be very interesting and beautiful.

As soon as this amazing dish is not prepared: in a cauldron and in a frying pan with a thick bottom and walls, on a fire and on a stove, but today we will tell you an even more interesting option. Pilaf in the oven - our step-by-step recipe with a photo will help you cook delicious and crumbly pilaf with chicken, beef or pork quickly and tasty. If you have not tried to cook this delicious dish in this way, then feel free to try and experiment!

Pilaf cooked in the oven does not pretend to be an original recipe, we all perfectly understand that real pilaf must be cooked exclusively in a cauldron and preferably on a fire, if there is no fire, then on a stove. Pilaf in the oven is most likely a pleasant and tasty experiment that everyone should cook at least once in their life.

- Cooking time: 1 hour 30 minutes

- Servings Per Container: 5 Servings

- From the dishes you will need: a heat-resistant saucepan

Cooking pilaf in the oven

Cooking pilaf in the oven is somewhat different from the classic recipe to which we are all so accustomed. Do not think that if we deviate from the rules of the ordinary, then it will not turn out pilaf, but just rice with meat baked in the oven. Part of the recipe, however, we will do in a pan and on the stove. As in the classic cooking recipe, first we fry the meat, onions and carrots, then we cook the zirvak and only then we transfer all the ingredients to a heat-resistant dish, add the rice and put in the oven.

As you can see, the preparation of this dish differs only in the final stage of cooking. Therefore, feel free to try, and our recipe will help you with this.

Calorie content of pilaf in the oven

The calorie content of pilaf in the oven and its nutritional value are calculated for 100 grams of the finished dish. In this example, the calorie content of a dish prepared from chicken fillet is considered.

Pilaf with meat in the oven

Cooking pilaf with meat in the oven is very simple. As with all recipes for this dish, the most important ingredients are rice and meat. Rice should be long grain, preferably special varieties. Meat is usually used lamb, pork, less often beef. Also, it is often cooked with chicken meat, so it turns out a less fatty and dietary dish. Whichever option you choose, pilaf with meat in the oven always turns out to be very tasty.

Pilaf in the oven with chicken

Oven pilaf with chicken is perhaps the most popular cooking option for this dish. Firstly, chicken is a relatively cheap product in comparison with other types of meat, and secondly, chicken cooks much faster and is a dietary product, which reduces the fat content in the dish and is ideal for people looking after their health. We offer to cook pilaf in the oven with chicken - this will be a basic recipe and we will analyze it in great detail and with step by step photos.

How to cook pilaf in the oven

Now you yourself will learn how to cook pilaf in the oven quickly and tasty, this simple step-by-step recipe is for you. Cook with us!

Wash the chicken fillet and cut into large chunks

Peel and dice the onions.

Peel the carrots and cut into cubes.

Heat the skillet well with vegetable oil and add the chicken fillet for frying.

After sautéing the chicken, add the onions - sauté until light golden brown and then lay out the carrots. Fry vegetables and meat for about 7 minutes, stirring constantly, then add a little water, salt, pepper and add spices. Simmer for about 10 more minutes.

Now transfer the contents of the pan to a deep saucepan, top with the well-washed rice and a head of garlic. Fill with water so that it covers the rice by a couple of centimeters.

Preheat the oven to 180 degrees and put our almost finished dish for 40 minutes. If the rice is ready, then feel free to take it out and try it soon. Bon Appetit!

Cooking pilaf in the oven in different dishes

Pilaf in the oven can be cooked in different dishes. For this, both glassware and special pots are suitable. Next, we will consider in more detail all the options for preparing this dish using various dishes, we will tell you all the nuances that may arise during the cooking process.

Pilaf in pots in the oven - recipe with photo

Pilaf in pots in the oven is prepared very simply and much easier than the familiar pilaf prepared according to the classic recipe. A rather non-standard approach to cooking this dish makes it even more interesting; we strongly recommend that you cook pilaf in pots in the oven at least once and try this unforgettable taste.

- Vegetable oil - 5 tbsp.

How to cook pilaf in pots in the oven

Rinse the rice well and soak in cold, slightly salted water

Cut the chicken fillet into small pieces and fry in vegetable oil

Peel, chop and fry the onion and carrot

Put the fried chicken meat in the prepared pots, put the sautéed vegetables on top, salt and pepper, add the seasoning for pilaf.

Spread rice on top and cover with water. The water level should be about 2 centimeters above the rice.

Close the pots of pilaf with lids and put in an oven preheated to 180 degrees for 1 hour and 20 minutes.

Loose pilaf in the oven in a glass dish

Pilaf in the oven in a glass dish is prepared in much the same way as pilaf in pots. If you didn’t have a cauldron or ducklings at hand, but you really want crumbly pilaf, then this recipe will help you. We need heat-resistant glass dishes.

You can cook crumbly pilaf in the oven in a glass dish in the same way as described just above for pilaf in pots. The only difference is that you will put the ingredients for pilaf in glassware, and the whole cooking process and ingredients remain exactly the same.

sovkysom.ru

Pilaf with chicken in the oven

Pilaf with chicken in the oven is one of the easiest and most budgetary ways to prepare this delicious dish. In general, the cooking technology is quite a bit different from the traditional one. First, we bring the chicken and vegetables to half-readiness, then all this, along with the rice, is loaded into the oven. With this method of cooking, all products are perfectly cooked, and the finished pilaf turns out to be completely low-fat, but juicy. Rice does not turn into porridge, remaining perfectly crumbly.

You can cook pilaf with chicken in the oven using baking pots, any heat-resistant dish or baking sheet with high sides, or using a baking sleeve (bag). We will cook according to the second option - in a heat-resistant form. Let's start?

Ingredients

• rice (long grain) - 1 tbsp.,
• chicken - 500 g,
• onions - 250 g,
• carrots - 250 g
• garlic - 1 head,
• seasoning for pilaf - 2 tsp.,
• salt - 1 tsp,
• vegetable oil - 50 ml,
• water - 2 tbsp.,
• greens - optional (when serving).

How to cook pilaf in the oven with chicken

Before sending the pilaf to the oven, the meat and vegetables must be brought to half-readiness. Let's start with the meat. For pilaf, both a chicken carcass or its parts (thighs, for example), and fillets will do. We take fillets as they require a minimum of processing. We wash the meat, dry it, cut it into portions and send it to the pan with heated oil.

It is not necessary to deeply fry the meat, it is enough that it changes color. Therefore, we let the chicken roast for 5-10 minutes, then load the prepared vegetables to it. Stir the contents of the pan, close the lid and cook for about 10 minutes more. As soon as the vegetables are in place, turn on the oven to warm up 180 degrees.

In parallel, we prepare the remaining ingredients: rice and garlic. We wash the rice to clear water and put it on a sieve in order to get rid of the liquid. We peel the whole head of garlic, removing only the top layer, so that the head does not fall apart and retain its shape. Be sure to wash and dry the garlic.

Now we take a dish suitable for the oven (any shape or a baking sheet with high sides) and put the chicken with vegetables in it. Pour all the oil and juice that remained in the pan into the same place.

Put the washed rice on top of the meat and vegetable "pillow".

We add some salt to everything, sprinkle with a ready-made mixture of spices for pilaf. Stir so that all this is evenly distributed.

Fill the food with water (it is better to use boiling water). Important! We measure the water with the same glass as the rice. Those. the proportion of rice and water should be 1: 2. Place the head of garlic in the middle. Cover the dish (form) with a lid or foil and send it to the preheated oven.

Cooking chicken pilaf in the oven will take from 40 to 50 minutes. During the cooking process, you can occasionally drop in and check the readiness of the rice and the liquid level. You cannot stir pilaf while it is cooking! After 40 minutes. turn off the oven, leaving the pilaf inside for 10 minutes, then take it out.

Stir the pilaf right in the mold and it is ready.

We decorate pilaf with chicken at our discretion with herbs and can be served.

vkys.info

Pilaf in the oven with chicken recipe

Pilaf with chicken is hearty hot, but not as high in calories as in the classic version. Chicken pilaf is cooked much faster than meat one.

And the price of products for chicken pilaf is much more modest. I love this pilaf more, so I cook it more often. The recipe is proven and simple enough. If you have a cauldron, I will say with 100% certainty: “Everything will work out the first time”!

For pilaf you will need:

• Chicken drumsticks - 4 pcs.;
• Chicken wings - 4 pcs.;
• Onions - 2 heads;
• Carrots - 1 pc.;
• Seasoning for pilaf - 1 tbsp. a spoon
• Frying oil - 3 tbsp. spoons;
• Garlic - 1 head;
• Dill - for serving.

Pilaf with chicken recipe with photos step by step

1. I'll start with preparing the cauldron, and then go straight to cooking. I rinse the cauldron and wipe it dry. I don’t know about you, but in my stale cauldron, bright spots always appear. Then I put it on the stove and heat it up. In the process, I add refined oil. I put the legs and wings in the cauldron after the container has warmed up well to a characteristic hiss. Chicken sticks to a warm cauldron.

2. While the chicken is fried, I prepare the onion with carrots. Peel and cut: onions - into quarters of rings, and carrots - into strips.

3. When the chicken skin is lightly browned, add vegetables. In the process of frying, I stir the chicken with onions and carrots with a spatula. The heating temperature of the plate is maximum.

4. I supplement the chicken fried with vegetables with the combined seasoning for pilaf. Sometimes I buy individual spices, but this time I found a very good ready-made one.

5. I mix the chicken with the seasonings and add the peeled garlic. When I cook pilaf with meat, I insert the garlic cloves into the pilaf right in the husk. I add garlic to pilaf with chicken as described above because of the shorter cooking.

6. Pour rice at the very end.

7. Then I fill it with boiling water exactly two fingers up.

8. I close the cauldron and put it in the oven for 45 minutes.

9. The chicken pilaf is ready! Thanks to the uniform heating from the oven, it comes out very correct. Lush and not sticky.

10. Before serving, I mix the finished pilaf with chicken. You must not interfere with the pilaf during the cooking process!

11. Serve chicken pilaf for lunch or dinner as hot festive. I supplement with greens.

Enjoy your pilaf food!

- use a cauldron to cook chicken pilaf;

- fry the chicken in a well-heated cauldron;

- rice should be poured with boiling water two fingers up;

- do not stir the pilaf during cooking;

photorecipes.ru

Pilaf with chicken in the oven

Pilaf is a very satisfying and delicious dish. Pilaf is prepared with different types of meat, including chicken. There are several ways to prepare pilaf.

Fragrant and delicious chicken pilaf is obtained in the oven. In addition, the process of cooking pilaf in the oven is simple, and therefore every housewife can cook pilaf with chicken for dinner or lunch.

Oven-roasted chicken pilaf

• chicken fillet - 500 gr.;
• rice - 350 gr.;
• carrots - 2 pcs.;
• garlic - 2 cloves;
• onion - 1 pc.;
• vegetable oil - 60 gr.;
• salt and spices to taste.

Cut the peeled onions into rings and place in a frying pan with vegetable oil. Set the skillet on fire. Fry the onion for about three minutes, then add the carrots grated on a coarse grater to the onion.

After about four minutes, add the pre-diced chicken fillet to the vegetables. Fry the chicken, onions and carrots for about 15 minutes over low heat.

After turning off the heat, add finely chopped garlic to the contents of the pan. Stir and transfer the fried vegetables and vegetables to a deep frying pan or cauldron.

Rinse the rice in several waters, and then pour over the chicken and vegetables in a cauldron or frying pan. Add salt and spices to taste, you can use seasoning for pilaf or other spices. Fill the rice with chicken and vegetables with water so that the level is 2 cm above the level of the rice.

Cook the pilaf in the oven for 45 minutes.

Pilaf with fried chicken in the oven

• chicken meat - 1 kg;
• carrots - 1 pc.;
• onions - 2 pcs.;
• rice - 500 gr.;
• vegetable oil - 1 tbsp.;
• spices to taste;
• garlic - 1 head;
• salt to taste.

After going through the rice, rinse it several times to make the water clear. Pour hot water over the rice and leave for half an hour.

In the meantime, rinse the chicken well. Blot the meat with a paper towel or napkin. After cutting the meat into small pieces, fry it in a large amount of vegetable oil heated in a pan. You can also use olive oil instead of vegetable oil.

When the chicken pieces are browned, place them in the mold in which you will cook the pilaf. Season the meat with salt and spice to taste.

Now peel the onions and carrots. Send the diced onion to a hot skillet, adding a little vegetable oil. Saute the onions for a couple of minutes. At this time, cut the carrots into thin strips and add to the onion.

Put the fried vegetables on top of the meat. Also sprinkle them with a little salt and spices. Now send the rinsed rice into the mold. Fill everything with water so that it only covers the rice, otherwise, due to the large amount of water, the rice will boil and begin to stick together.

Place the head of garlic, peeled from the top layers of the husk, in the center of the mold. If necessary, add a little salt and spice to the contents of the form. You can use pilaf seasoning or just red and black ground pepper.

Send the mold to the oven, covered with foil on top. Cook pilaf with chicken for about one hour, setting the oven temperature to 150-160 degrees.

You can serve hot chicken pilaf with fresh vegetables or with a light vegetable salad.

In Uzbekistan, pilaf has been cooked since ancient times. Moreover, it was absolutely not an everyday dish. It was served only on big holidays. And it was certainly men who cooked it. The ability to cook a real tasty pilaf was considered a great pride for a representative of the stronger sex.
There are more than a hundred recipes for cooking pilaf in Uzbek cuisine. It is prepared with various types of rice, which in some recipes is replaced with other cereals (buckwheat, wheat, noodles, barley). Of meat, they put mainly lamb or pork into pilaf. But there are known recipes with game, chicken, fat tail fat, horse sausage. Legumes (mung bean, chickpeas, beans) make pilaf more nutritious and rich in protein components. Fruit and berry additives add brightness to the Asian food. Spices are a must. Traditionally, barberry, cumin, saffron, turmeric, and chili are put in pilaf. Garlic is not peeled from the husk, but the whole head is placed in a cauldron at the stage of rice laying.
Pilaf is certainly cooked in a large cauldron. A deep frying pan with thick walls and a massive bottom is also suitable. Cooking utensils should keep warm well. Enamelled pots and stainless steel utensils are not very suitable for making real pilaf.
Uzbek pilaf is served in several ways. Most often, the contents of the cauldron are mixed and laid out in a slide on a wide flat dish. Another method does not involve mixing products in pilaf, but simply putting rice on the dishes first, and on top - meat and carrots.
Below is a recipe for cooking classic Uzbek pilaf in the oven with pork and spices.
From the specified amount of ingredients, 6 servings of delicious pilaf are obtained. And its preparation will take 1 hour and 40 minutes.

Ingredients

• Pork - 0.5 kg;
• Rice - 0.4 kg;
• Vegetable oil - 150 g;
• Carrots (medium size) - 2-3 pcs.;
• Onions - 0.5 kg;
• Garlic - 2 heads;
• Hot pepper - 1 pod;
• Spices (barberry, saffron, cumin, turmeric, peppercorns);
• Salt.

How to cook pork pilaf in the oven in a cauldron

Heat vegetable oil in a cauldron until light haze. Cut the onion into half rings or even smaller. In any case, there will be no hint of onion in the finished dish - it will completely dissolve in the pilaf during the stewing process. Place the chopped onion in a cauldron and fry until light golden over low heat.


Rinse the meat thoroughly under running water and pat dry with a paper towel. Cut into cubes. Fry with the onion for 15-20 minutes, until golden brown. At this stage, it is very important not to overdry the meat. Ideal when the outside is fried and the inside is damp.


Cut carrots for pilaf into long strips. And nothing else! The recipe for making real Uzbek pilaf assumes exactly this method of chopping carrots. Forget about graters and food processors. Add carrots to meat, mix thoroughly. Cook, stirring occasionally, for 10 minutes.


When the carrots become soft and the fat acquires a beautiful orange hue, pour water into the cauldron so that it covers the vegetables by 1 cm. Add spices (except cumin), salt. This basis for the future pilaf is called "zirvak". Cover the cauldron with the contents and place it in the oven for about an hour. In this case, turn on the fire moderate (150 -160 degrees).


While the zirvak is being prepared, turn to the rice. It needs to be sorted out, low-quality grains removed and thoroughly rinsed in several waters.

When the liquid in the cauldron with meat gravy has practically boiled away, put the prepared rice. Pour the groats carefully on top of the meat, while mixing the ingredients is not necessary. Dip the heads of garlic into the future pilaf. Add more salt to taste and fill with cold water so that it protrudes 2 cm above the rice level. Close the lid and send the pilaf back to the oven.


After half of the water has evaporated, make grooves in the rice (so that steam escapes), pour zira into it, cover with a lid and send it to a warm oven for another half hour. At the same time, reduce the temperature to the minimum. Then turn off the oven and let the pilaf steam for another 15-20 minutes.


Gently mix the finished pilaf with a wooden spatula and serve.

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Recipe number 2. Simple pork pilaf in the oven

We adapt the recipe of the legendary dish to the possibilities of urban cuisine - for dinner we prepare truly nourishing, aromatic, energizing pilaf in the oven. You will need a voluminous cauldron or a thick-walled pan, a traditional set of products, a few basic manipulations and a little patience.

Ingredients:

• pork meat pulp - 600 g;
• rice - 200 g;
• carrots (juicy) - 5-7 pcs.;
• onion (large) - 1 pc.;
• vegetable oil - 50 ml;
• garlic - 1/2 head;
• pepper, salt, laurel;
• greens.

How to cook delicious pilaf

Divide the clean meat in large pieces, throw in refined oil that is hot until sizzling, fry at high temperature over an overhead fire.


Next, lay onions chopped into thin half rings - continue frying.


Cut the sweet carrots into short bars, lower them into the cauldron and, after mixing, heat for another three or four minutes.


We wash the white rice under cold water, drain the liquid and spread it wet to the steamed and oiled platter.

Pour in boiling water, covering the components by 1-2 cm, salt generously, add natural flavors: cayenne and / or black pepper, garlic, bay leaves. Under the lid, we put in the oven preheated to the maximum by that time, keep our family-friendly dish for about 50 minutes at a temperature of 170 degrees. We follow, add boiling water if necessary.


Sprinkle hot pilaf with finely chopped herbs, mix, lifting the lower layers of meat and vegetables.


We shift the seductively smelling pilaf into a spacious and always beautiful plate - serve! For accompaniment we choose pickles, cutting fresh vegetables.

Pilaf Cooking Tips:

• If you do not have a cauldron, then pilaf can be cooked in a pot, glass pan.
• You can also cook pilaf in a high baking sheet, but in this case, cover the form with foil, otherwise the rice will not cook well and will be dry.
• A tasty dish will also turn out in a roaster.
• In the oven, pilaf can also be cooked in an ordinary saucepan or high frying pan, the main thing is that there are no plastic elements in them, because under the influence of high temperature, the plastic will melt.
• Pilaf can be cooked from pork, lamb, chicken. Try to choose less fatty and lean cuts of meat when cooking for the whole family. If children will eat the dish, then it is better to use homemade young chicken, this meat is more dietary.
• Be sure to try the dish, if the rice crunches on your teeth and is not completely boiled, then add a little water, cover the cauldron with a lid and cook the pilaf until tender.
• By the way, rice can crunch or boil into porridge, if it is wrong to choose it, it is bad to rinse it with running water. Better yet, after washing, leave the rice in water for a while.
• The right rice for pilaf is rice that is crumbly and retains its shape. The shape of the rice is oblong; round rice will not work. The best rice for pilaf is Devzira, we also recommend using Domsia, Basmati, Lazar, Jasmine, Regul, Amethyst, brown rice.

Pilaf in the oven! Why not?! Fast, useful, always available, regardless of the season. And if in the summer you still follow the classic basics and cook pilaf in the air and in a cauldron - it's easy. It is almost impossible in winter, when there is frost. And then the oven will come to the rescue like a fabulous magic wand.

Of course, there are a lot of myths, legends and stories about the authenticity of pilaf. But each point is easy to debunk, if you find yourself geographically far from the places where these myths, legends and fables are created and born. For example, apologists for the art of cooking would have torn to shreds the one who intended to cook pilaf not in a cauldron, and even in the oven, not from ram, and even from pork.

Of course, in Muslim countries, a ram is a pig - not a comrade, and piggy is prohibited. However, from Kaliningrad to Nakhodka there is a considerable number of people who, like Sir Winston Churchill, adore the pig, because it looks at a person as an equal.

So for pilaf in the oven, it's better not to come up with meat. And if a steamed pork tenderloin is combined with a brisket - the chances for "culinary" surrender are simply reduced to zero. After all, the time at the stove is reduced, the work of the hostess is facilitated, and all the beneficial properties of meat, rice and vegetables with spices are preserved and multiplied.

Do not forget to just look into the oven from time to time to add some water. And be sure to choose the "right" rice: it should be crumbly, not lose its shape and not turn pilaf into an incomprehensible mess.

Parboiled long-grain or basmati - these varieties contain a minimum of gluten and do not "drink" all the juices and water from pilaf during cooking. Basmati, for example, even unfolds beautifully like canoe boats. That's why he is the king of rice! So, put on aprons, and to the stove - get down to business!

Total cooking time - 1 hour
Active cooking time - 30 minutes
Cost - $ 8
Calorie content per 100 g - 211 kcal
Servings Per Container - 4 Servings

How to cook pilaf in the oven

Rice - 2/3 tbsp.
Pork - 400-500 gr.
Brisket - 200 gr.
Carrots - 1 pc.
Dried apricots - 6-8 pcs.
Bulb onions - 3 pcs.
Garlic - 2 heads
Bay leaf - 2 pcs.
Vegetable oil- 1 tbsp.
Sweet paprika - 1 tablespoon
Fenugreek - 1 tsp
Black pepper - 1 tsp
Chili pepper - 1 pod
Sumy - 1 tbsp.
Salt to taste

Preparation:

Cut the brisket into strips. Pork tenderloin - cubed. Flatten one unpeeled garlic clove with the flat side of a knife and dissolve it in hot vegetable oil. When the garlic aroma comes on, fry the brisket until blush. Add pork tenderloin to the ruddy brisket and fry until blush.