The most delicious lamb pilaf in a frying pan

In the oven

Now let's move on to another method of preparing lamb pilaf at home, namely in the oven. It will take one hour to prepare, preparation will take 15 minutes, and you can feed 4 people.

Contents of KBJU: calorie content – 633 kcal, proteins – 25.6, fats – 42.8, carbohydrates – 41.5.

List of ingredients:

Rice (450 gr.);
Carrot (1 piece);
Onion (1 piece);
Garlic (3 cloves);
Lamb fillet (500 gr.);
Vegetable oil (75 milliliters);
Add spices to taste;
Turmeric (1 tsp);
Zira (1 teaspoon);
Saffron (1 tsp);
Water (750 milliliters).

The first step is to rinse the rice thoroughly in water and let it soak.
After this, pour oil into the cauldron, which needs to be warmed up well in advance. Then add the lamb, which must first be cut into cubes. The meat should be fried in a cauldron for 5 minutes.
During this time, you can prepare onions, garlic and carrots. They need to be finely chopped, then sent to the lamb, and then sprinkled with spices. If it starts to burn, you can add a little water. The meat is stewed for 20-40 minutes, after which it is filled with water.
When the water boils, you can add the rice that was soaked before. The main thing is not to mix! After this, you can immediately send the cauldron to the oven, which must first be preheated to 250 degrees Celsius. There the pilaf should cook for another 15 minutes.
After removing the cauldron from the oven, let the pilaf brew for 10 minutes and that’s it, you can serve. Traditionally, pilaf is served in the same container in which it was cooked, so there is no need to put it out anywhere - just take it out in a cauldron.

Lamb pilaf in a slow cooker

Pilaf with lamb in a slow cooker is no less appetizing and rich. Due to the fact that rice is steamed, it retains more nutrients. Zirvak, i.e. meat stewed with spices and vegetables, prepared according to the same principle as in the classic recipe. You can add any spices from the list above. It is better if it is barberry, cumin and garlic.

Ingredients:

carrots – 1 pc.;
lamb pulp – 500 g;
butter – 30 g;
vegetable oil – 5 tbsp; rice – 2.5 tbsp;
seasoning mixture - to taste;
garlic – 2 cloves;
onion – 1 pc.

Preparation:

Grease the multicooker bowl with butter.
Place the zirvak prepared in advance.
Distribute rice on top, sprinkle with seasonings, pour in vegetable oil.
Turn on the multicooker in the “Stew” mode for 1 hour.

In a frying pan

This recipe does not use a cauldron, but this does not mean that the pilaf will not be less tasty. To prepare this way you will have to spend 40 minutes, the cooking time is 20 minutes, and the number of servings is 4.

Ingredients:

Lamb (700 grams);
Fat tail fat (150 gr.);
Rice (medium grain) (450 gr.);
Carrots (4 pieces);
Onions (3 pcs.);
Garlic (3 heads);
Capsicum of any color (3 pcs.);
Vegetable oil (100 gr.);
Seasonings (to taste).

First you need to take care of the products. Chop the carrots into strips and cut the onions into rings

Helpful advice!
It is better to cut the carrots with your own hands, without using a grater or a food processor. This way it will turn out tastier.

Rice must be rinsed in water and then left to soak for 15 minutes. Cut the meat into small pieces and set aside for now. Pour oil into a frying pan and then heat it. You also need to cut one onion in half and put it in the pan. Then you can start frying the meat in oil until golden brown.
After frying the lamb, you need to fry the chopped onion. It should take on a golden hue. When the onion is ready, you need to add carrots to it and fry until tender (7-8 minutes).
Now you can add lamb to the onions and carrots. The resulting mixture can be sprinkled with spices and two heads of garlic inserted into the middle.
It's the turn of rice. We fill it up and fill it with water. All that's left to do is boil it. And now, when the water boils, you need to cover the almost finished pilaf with a lid for half an hour.
Pilaf should be served directly in the frying pan. This is the traditional serving of this dish.

KBJU: proteins – 161.8 g, fats – 215.8 g, carbohydrates – 280.5 g, calories – 3780.8 kcal.

With raisins

To prepare lamb pilaf with raisins, you need to cook for about an hour and a half, the cooking time is about 12 hours, and the portions will serve 10 people.

For cooking you will need:

Lamb (2000 grams);
Rice (2000 gr.);
Onions (2000 grams);
Yellow carrots (1 kilogram);
Red carrots (1 kilogram);
Chickpeas (300 grams);
Salt;
Ground black and red pepper;
Zira;
Curry;
Caraway;
Bay leaf;
Vegetable oil (half a tablespoon);
Blue seedless raisins (half a tablespoon);
garlic (2-3 heads).

First you need to pour the oil into a cauldron and heat it thoroughly. Then peel the onion and cut it into halves. Throw into a cauldron and fry. The onion is only needed for the broth, so there is no need to finely chop it.
In the meantime, you can wash the rice and leave it to soak in water.
Cut the lamb into large pieces and wash and then dry. You can use napkins for this. Then put the meat in the cauldron.
Chickpeas need to be soaked the night before cooking. Already soaked, it is added to the cauldron. After this, fry all the ingredients until a golden crust appears on them.
The lamb needs to be filled with water, brought to a boil and boiled in an open container for 10 minutes. After this, you can add garlic and spices.
Then add two types of carrots to the future pilaf, which must first be grated or cut into thin strips. You can't mix it.
Then add rice. It should be distributed evenly and cover the entire area of the cauldron.
Add a little more spices, add raisins and seasoning for pilaf.
Now the most difficult thing is to mix the rice in the pilaf without touching the carrots, which are located below. You also need to add water.
Now you need to wait until the rice is cooked. You need to cook it over high heat without closing the lid. After the pilaf is cooked, you can put it in a large dish and serve it on the table, first sprinkling it with cilantro, or take it out directly into the cauldron.

KBJU: proteins – 446.5, fats – 321, carbohydrates – 496.3, calories – 6564 kcal.

Lamb pilaf in Uzbek style

Ingredients:

Lamb – 1 Kilogram
Rice – 1 Kilogram
Carrots – 1 Kilogram
Onion – 0.5 Kilograms
Vegetable oil - 300 Milliliters
Garlic – 3 pieces
Spices - To taste

Number of servings: 5-6

How to cook

Heat the oil well in a cauldron and throw in the onion in half rings. Fry over medium heat until golden brown.
Now add the meat in fairly large pieces and continue frying until the meat is covered with a crust.
Add carrots into strips, fry everything together for some more time, then add a liter of water. Add peeled garlic directly in whole heads, spices and salt.
When it boils, add well-washed steamed rice. Add another 4 glasses of water, simmer under the lid until the rice is completely cooked.
Pilaf is ready! Bon appetit!

With chickpeas

To prepare lamb pilaf with chickpeas, you can use the recipe given above. There is nothing complicated about this. However, please note that chickpeas cannot be used for cooking immediately. First you need to soak it in cold water for several hours. It is best to leave it overnight and start preparing lamb pilaf only the next day.

Lamb ribs pilaf

Preparing pilaf from lamb ribs takes 1 hour and 10 minutes, the cooking time is 20 minutes, and you can feed 8 people.

KBJU: one serving contains proteins - 18 g, fats - 36 g, carbohydrates - 57 g, calories - 625 kcal.

Ingredients:

Lamb ribs (600 gr.);
Rice (500 gr.);
Carrots (500 gr.);
Onion (1 piece);
Garlic (2 heads);
Capsicum (1 piece);
Fat tail fat (200 gr.);
Zira (1 teaspoon);
Barberry (1 teaspoon).

First you need to prepare the ingredients for cooking. You need to chop the carrots and chop the onions. You also need to warm up the dishes and melt the fat. Important: if you had fat tail fat along with cracklings, they will need to be removed.
Immediately after melting, you can add the onion to the pan and fry it until golden brown. This is done over high heat. Then add carrots and fry too. The fire must remain strong.
Soon the carrots will be fried and you can add the ribs. They will fry for about fifteen minutes. When the appointed time has passed, the fire must be reduced to medium, then add barberry and cumin to the zirvak. After this, you need to pour water, add garlic and pepper. Don't forget to salt the dish, but don't oversalt it. Now you need to turn down the heat a little more. It should be cooked on such a flame for 30 minutes until all the water has boiled away.
Now it's the turn of the rice. After washing it, add it to the almost finished pilaf. Now all that’s left is to turn down the heat and wait until it’s ready. When the water has completely boiled away, the heat should be reduced to the very minimum. After this, you just have to wait another 20 minutes and the pilaf can be served.

Pilaf with lamb in a pan

If you don’t have a cauldron at home and you can’t make a fire, then use the recipe for pilaf with lamb in a saucepan. Many housewives have already learned to use ordinary utensils, which are found in every kitchen, to prepare such a dish. After studying the instructions with photos, you can easily cope with the task. To prevent food from burning, you should give preference to an enamel pan.

Ingredients:

pepper, salt - to your taste;
lamb pulp – 900 g;
olive oil - a little less than a cup;
carrots – 5 pcs.;
garlic – 2 cloves;
onions – 2 pcs.

Preparation:

Cut clean carrots into strips about 0.5 cm thick.
Chop the onion into half rings.
Rinse the meat and dry with paper towels. Cut into cubes with a side of about 3 cm.
Transfer the meat to the bottom of a thick-walled pan. Pour in the oil, heated in a separate bowl.
Fry the pieces until golden brown, then add the onion and cook until it is translucent.
Then add carrot sticks. Fry until soft.
Rinse the rice grains thoroughly, then distribute evenly over the meat and vegetables. Stick in the peeled garlic.
Fill with water so that it is 2.5 cm above the food level.
After boiling, cook at 80 degrees for about 40 minutes.

With carrot juice

Lamb pilaf with carrot juice is one of the oldest options for preparing pilaf, which is now known to few people. It takes about an hour to prepare, the cooking time is 20 minutes, and it can feed 8 guests.

KBJU: calories – 1810.7 kcal, proteins – 33.9 g, fats 112.8 g, carbohydrates – 180.8 g.

Ingredients:

Carrots (2,250 grams);
Garlic (2 heads);
Lamb (half a kilogram);
Rice (half a kilo);
Onions (3 pieces);
Vegetable oil (140 milliliters);
Red pepper (2 pieces);
Salt;
Zira (1 teaspoon).

First you need to deal with carrots. 250 grams should be cut into strips, and juice should be made from the remaining ones.
Otherwise, the recipe is no different from the others given below, with the only difference being that you need to add carrot juice to the pilaf twice: the first time, immediately after adding the chopped carrots, pour in half the juice, the second time, after adding the rice.

From bulgur

Lamb and bulgur pilaf is prepared for half an hour, the cooking time is 10 minutes, and it can feed about 4 guests. KBJU: Proteins – 33.2 g, fats – 3.4 g, carbohydrates – 156 g, calories – 912 kcal.

To prepare it you will need:

Lamb (250 grams);
Carrot (1 piece);
Onion (1 piece);
Bulgur (250 grams);
Garlic (3 cloves);
Tomato paste (1 teaspoon);
Greenery;
Spices, salt (to taste);
Vegetable oil (50 grams).

First, pour oil into a heated frying pan and dump out the lamb. It doesn’t matter how you cut it, you can cut it into pieces of different sizes. You need to fry for 10 minutes.
Then you need to cut the onion and carrots into cubes and put them in a frying pan. You need to fry for another 10 minutes, mixing the ingredients in the pan with tomato paste.
Now you can pour out the bulgur and pour a glass of water over everything. After this, reduce the heat and simmer for another 10 minutes.
All that remains is to add chopped herbs and garlic, then season with spices. That's all, lamb and bulgur pilaf is ready.

Pilaf with lamb and raisins

Pilaf with lamb and raisins is considered especially rich, satisfying and even festive. This wonderful recipe came from ancient Bukhara, which is why it is called “Bukhara”. In the original version, not just any raisins are used, but a special variety - “sayaga”. It is dried in the shade of the grapes. Such raisins give the dish a sweet note, which distinguishes such a “Bukhara” dish.

Ingredients:

salt - to your taste;
rice – 1 kg;
carrots – 1 kg;
raisins – 150 g;
saffron, cumin, turmeric, pepper - also to your taste;
vegetable oil – 0.5 tbsp.;
lamb pulp – 1 kg;
onion – 1 kg.

Preparation:

Place half of the onion rings on the bottom of the pan, then a layer of washed meat and the remaining onions and carrot sticks. Fry in oil.
Pour in 2 cups of water, after boiling, simmer over low heat for 40 minutes.
Boil the rice in salted water until half cooked, drain in a colander.
Add raisins to the meat. Then season with spices, then lay out a layer of cereal.
Cook for another 40 minutes.

Selection of spices

The first thing any cook needs to remember: cumin is the main spice in pilaf. It is also called cumin. You can do without cumin, but it will give the pilaf a delicious aroma.

Turmeric and chili pepper are also perfect for pilaf.

Don’t forget about garlic, which no pilaf recipe can do without.

Onions would also be a great seasoning. Barberry is also suitable, but it is not added as often.

Well, saffron, but it is not such a frequent guest in lamb pilaf.