Recipes for pilaf in the oven with pork, detailed with photos. Let's prepare pilaf

Ingredients:

Meat - half a kilo.
Onion - 2 pcs.
Carrots -2 pcs.
Rice cereal - 2 cups.
Garlic - 1 head.
Vegetable oil - half a glass.

Preparation:

Peel the onion and carrots and cut into half rings and strips. The onion can be cut smaller. In a heatproof pot on the stove, heat the oil and fry the onion for 5 minutes, then add the chopped meat to it and fry them together for another 5 minutes. Then add the carrots and fry for 10 minutes. and pour boiling water over everything.

Add spices, add salt and simmer over moderate heat for 20 minutes. Then add the garlic, cover the well-washed rice in an even layer, add boiling water 0.5-1 cm above the grain level.

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 prepared immediately in the oven, or some of the ingredients are pre-fried on the stove.

Main ingredients of the dish:

• Pork. For pilaf, pulp or ribs are used. The meat is washed, dried, sliced 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 quantity is being reduced. Carrots can make pilaf taste sweet, which not everyone likes.

• Rice. You can use round, long, steamed, dark or polished. There is a lot of debate on this topic, choose cereal to your taste.

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

• Spices. You can use special seasonings for pilaf or assemble them yourself. Commonly used are cumin, barberry, turmeric, and various types of peppers. But some prefer to limit themselves to salt, black pepper and bay leaf.

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

Pilaf with pork in a frying pan - step-by-step photo recipe

For lovers of hearty rice dishes, here is a recipe for pilaf with pork. You will like this homemade dish for its simple preparation in a frying pan and the use of inexpensive ingredients.

Your rating: (
1 ratings, average: 5.00 out of 5)
Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Pilaf in the oven with pork - useful tips and tricks

• 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, it fries the meat 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 there is not enough rice, try making mixed pilaf by adding a small portion of buckwheat. The dish turns out very interesting and beautiful.

Useful links:

Pork pilaf in a slow cooker

Smart technology will allow you to prepare an original oriental dish without the slightest effort. You just need to follow the recipe, which is designed specifically for the multicooker.

Ingredients:

Rice – 1 tbsp.;
Pork on the bone – 300 g;
Onion – 1 pc.;
Carrots – 1 pc.;
Special seasoning – 1 tbsp. l.;
Pepper mixture - a pinch;
Salt – 1 tsp. with a slide;
Coriander - a pinch;
Garlic – 3 cloves;
Olive oil – 4 tbsp. l.

How to cook:

Soak the pork in water for 1 hour, then cut into small pieces.
Peel onions, carrots, garlic, cut into small cubes.
Rinse the rice until the water runs clear.
Place vegetables and meat in a multicooker bowl, add salt and pepper, and stir.
Then put the rice, pour in 2 cups of water, olive oil, sprinkle with seasoning and coriander.
Set the “Pilaf” mode, cooking time 1 hour.

To make the dish more fatty, you can fry carrots and onions and add them 10 minutes before the end of the program.

Monastic

This simple version of the dish was taken from Uzbek recipes, and eventually became a dish of Russian national cuisine. We'll tell you how to cook this pilaf in the oven.

Rice	2.5 cups
Carrot	two pieces
Bulb onions	head
Green onion	arrow
bell pepper	3 pieces
Tomato	3 pcs.
Dill, parsley	For decoration

Peel the vegetables, chop finely, add salt and pepper, fry for 20 minutes.
Transfer them to a glass cast iron pot, pour the cereal on top, pour boiling water, put in the oven at 160° for 30 minutes.
Chop the remaining products.
When the water has boiled away, remove the container from the stove and add the remaining food.
Cover with a lid and place in the oven at the same time and temperature.

Cooking time: 60 minutes.

KBJU: 2026, 50, 54, 339

Vegetables stuffed with pilaf

After cooking stuffed peppers, there is always a lot of broth left over. It can be used for baking pilaf in the oven; the recipe for this dish is as follows.

Mixed minced meat - 500 g.
Bell pepper - 500 g.
Onion - 3 heads
Carrots - 3 root vegetables
Tomato - 200 g.
Tomato paste - 150 g.
Rice – 2 cups
Garlic - head

Rinse the vegetables.
Prepare the minced meat, mix it with tomato paste, salt and pepper, and add to the peppers.
Place seasonings, tomato paste on the bottom of the duckling pot, mix with broth, and add prepared peppers.
Preheat the oven to 200°, do not cover with a lid.
Chop the carrots and fry the onion for 15 minutes.
Place the finished peppers in a separate pan, and add onions, carrots, tomatoes, spices and the last layer of rice into the duck pot with broth.
Place everything in the oven for 50 minutes. At first, bake with the lid closed, which is then removed. The rice should be fried on top.
Place everything on a plate and serve.

Cooking time: 1 hour 30 minutes.

KBJU: 3701, 122, 234, 276.

Pilaf with chicken and mushrooms in the oven

Pilaf with chicken fillet can be prepared by including mushrooms in the food set. And thanks to cooking the dish in the oven, the ingredients used fully reveal the taste and aroma.

Important, it is not advisable to make changes to the recipe.

What ingredients will you need?

The list of products for chicken and mushroom pilaf includes:

meat cut from chicken thighs – 900 g;
rice. It is allowed to use round, but with a low starch content (otherwise the pilaf will look like porridge) - 400 g;
orange carrots. The size of the root crop should be larger than average - 1.5-2 pcs.;
white onion turnip. The ingredient should be large - 1 pc.;
mushrooms. For fishing, only “noble” mushrooms should be used. For example, boletus, boletus – 100 g;
garlic. A whole head is used (no need to disassemble into slices) – 1 pc.;
dried barberry berries – approximately 20 pcs.;
allspice peas – 4 pcs.;
dried cloves – 1 pc.;
cumin (powder) – 5 g;
sweet wig – 3 g;
high-quality vegetable oil – 100 ml;
salt – 18-20 g.

It is recommended to use chicken fillet with skin.

Step-by-step cooking process

The technical part of preparing pilaf consists of the following steps:

The “chicken” needs to be washed, water removed from the meat and the fillet cut into medium-sized cubes.
Rice must be sorted to remove spoiled grains and litter. Then the rice needs to be washed and placed in a sieve to remove moisture.
The washed carrots should be cut into medium-sized cubes.
It is advisable to cut the onion (peeled) similarly to carrots or into medium-sized cubes.
The mushrooms need to be sorted and cut randomly into medium-sized pieces.
You only need to remove the dirty surface peel from the garlic head. There is no need to take it apart into pieces.
Next, you need to pour oil into the cauldron and heat it over the fire (heating rate is slightly above average).
Place chicken meat in a cauldron and fry it for about 10 minutes. The pieces of “chicken” should be stirred, but not regularly, so that the meat browns evenly.
Add onions and carrots to the fried “chicken” and immediately reduce heat. It is necessary to simmer the products for about 20 minutes. The cauldron should be closed.
Then you need to place the mushrooms in the cauldron, mix the ingredients and continue to simmer the food for another 10 minutes with the lid on.
After 10 minutes, you need to stir the frying and place a head of garlic in the center. Sink it lightly.
Mix the spices from the recipe with salt in advance and sprinkle the resulting mixture over the contents.
Remove the cauldron from the stove and turn on the oven to heat up. The temperature indicator should be 180 degrees.
Pour rice into the cauldron (on top of the zirvak) and carefully pour in water.
Close the cauldron and place it in the oven for approximately 50-60 minutes.

After cooking, it is recommended to stir the finished pilaf and let it rest for about 20 minutes (the cauldron should be closed).

Barley pilaf with chicken in the oven

Pearl barley pilaf is no less crumbly, but more satisfying and nutritious.

Additionally, the dish is budget-friendly, since pearl barley costs approximately 3 times less than rice.

What ingredients will you need?

To create pilaf based on pearl barley and chicken meat, the following is used:

whole grain pearl barley – 350 g;
meat from chicken legs – 600 g;
yellow bell pepper – 2 pcs.;
celery root (small size) – 1 pc.;
orange carrots – 1 pc. (average weight);
large-sized onion – 1 pc.;
tail fat – 70 g;
hot filtered water – 1.1 l;
“chicken” spices – 10-15 g;
set of spices for pilaf – 20 g.

If fat tail fat is not available, rendered chicken fat can be used.

Step-by-step cooking process

Pearl barley pilaf should be prepared according to the following points:

In the first step, place pearl barley in a dish and fill it with water. It is advisable to soak the cereal for 8 hours, so it is recommended to begin manipulations in the evening.
After 8 hours, the cereal should be washed and left in a colander to remove water.
The meat must be rinsed and dried. If meat from poultry is used (that is, not purchased), then this item can be excluded.
Cut the fillet into large pieces, place in a dish and mix with “chicken” spices. Leave the slices to marinate for approximately 20-30 minutes.
Peeled celery and onion must be shaped into small cubes.
Washed carrots should be cut into not very large cubes.
The bell pepper must be washed, the seeds removed, and the fruit itself cut into strips of short length.
Melt and heat fat tail fat in a frying pan.
Fry the onion in fat for about 2 minutes over medium heat.
Add celery and carrots to the onion. Continue frying for about 3 minutes more.
Then add bell pepper to the vegetable frying and continue frying for about 1.5-2 minutes.
Transfer the roast to a dish, leaving the fat in the pan.
Fry the chicken fillet in the remaining fat until golden brown. When frying, the fire power should be set to maximum.
Then you need to put the fried vegetables in the duck pot.
The next layer is to lay out the meat with fat.
Sprinkle the contents with a set of pilaf spices.
The final layer in the duckling should be to put the cereal and fill the ingredients with water.
Place the closed duckling in the oven (temperature 180 degrees) and cook for about 90 minutes.

Since pearl barley swells for a long time, after cooking the pilaf should be infused for at least 1 hour.

With beef in a cauldron

Pilaf in the oven with the addition of this meat according to the recipe turns out soft, satisfying, crumbly and low-fat.

Beef - 500 g.
Onion - two heads
Carrots - two pieces
Rice – 400 ml
Garlic - two cloves

Rinse the beef, cut into medium pieces, fry in a hot cauldron with oil for 10 minutes.
Add peeled and chopped vegetables to it, simmer for 15 minutes.

Pour 800 ml of water, season, salt, boil for 20 minutes.

Rinse the steamed Basmati, place it in a layer with the meat and vegetables, and smooth it out.

After the water boils, make holes on the surface of the cereal into which to pour according to Art. l. water, close the dishes.

Bake everything at 180° for half an hour.

Place the baked product in a pyramid on a plate, garnish with meat, and sprinkle onions on top.

Cooking time: 95 min.

KBJU: 3585, 132, 223, 264.

Aluminum and steel utensils for pilaf

With all its undoubted advantages, cast iron cookware still has one drawback, which for some may be quite significant - it is heavy. If weight matters to you, you should pay attention to models of cauldrons and pans made of aluminum alloys. It is important that it is not stamped, but cast dishes with a thick bottom and walls. The casting method helps to achieve a high quality surface of the cookware, as well as the absence of internal defects. An aluminum cauldron must have a coating - for example, the Scanpan company offers models with Green Tek non-stick ceramic-titanium coating.

ScanpanAluminum cauldron with titanium coating

Well, for fans of the most practical solutions, Scanpan offers a line of stainless steel pots and cauldrons with the same Green Tek coating. Stainless steel is durable, unpretentious, and easy to maintain. If these are the qualities that define you, stainless cookware will be an excellent choice. But it should be remembered that in this case the cooking process may become more complicated - steel does not hold heat as well as cast iron or solid aluminum. You will have to adapt to such dishes for some time in order to get tasty pilaf.

Scanpan Stainless steel saucepan and saucepan

In conclusion, we present two not the most typical pilaf recipes, which may surprise fans of this dish in the traditional Uzbek or Azerbaijani version. But it's definitely worth trying them!