How to cook delicious pilaf in a frying pan - recipe with photos.

6-8 servings

40-45 minutes

136 kcal

5/5 (1)

Pilaf is a delicious dish of oriental cuisine that has taken root among the Slavs, but at the same time the recipe for its preparation has changed significantly. Despite the abundance of products in modern supermarkets, it is quite difficult to find good quality lamb and the “right” rice with the necessary spices . And it’s even more difficult to maintain the entire technology of preparing pilaf at home. That is why I want to tell you how to cook delicious chicken pilaf so that the rice is crumbly and the dish itself is tasty and aromatic.

How to cook classic beef pilaf in a cauldron

If you don't like classic pilaf using lamb, try beef. This meat is perfect for pilaf: it turns out rich and not greasy, and the meat itself, thanks to the stages of frying and simmering, becomes incredibly tender.

Don't forget that one of the main components of pilaf is spices, so don't ignore them. And if you still can’t take hot pepper (after all, not everyone eats it), then barberry and cumin are simply necessary. They favorably emphasize the taste of meat, rice and vegetables and give the finished dish that unique, familiar aroma. And, of course, a cauldron. Only in it, thanks to the special shape and thick walls, the beef pilaf will turn out to be real, the same one that everyone loves so much.

You will need:

• long grain steamed rice – 1 kg;
• beef – 600-1000 gr.;
• carrots – 800 gr.;
• fat tail fat – 350 gr. (if necessary, can be replaced with 350 ml vegetable oil);
• onion – 200 gr.;
• chopped coriander – 1 tsp;
• zira – 1.5 tsp;
• ground black pepper – 0.5 tsp;
• dried barberry – 1 tbsp. l.;
• garlic – 2 pcs.;
• red capsicum – 1 pc.;
• salt - to taste.

Cooking stages.

1. Rinse the meat thoroughly in ice water and dry with a paper towel.

2. Cut the fat tail fat into pieces to make it easier to fry. Also cut the beef into medium-sized pieces.

3. Heat the cauldron, reduce the heat to medium and evaporate the fat tail fat in it.

4. Meanwhile, rinse the rice in ice water. Repeat until it becomes clear when drained. Place the cereal in a colander to drain off excess water.

5. When the fat has rendered, remove the cracklings using a slotted spoon, increase the heat to maximum and transfer the meat to the cauldron. Fry until crust appears on all sides. Please note: high fire is a must. This way, the meat will “seize” from the outside, while all the juice will remain inside and will not leak into the dish.

6. Peel the onion and cut it into halves of rings. If you don't like large onions, you can chop them in any way you like. When the meat takes on a uniform darkish tint, you can add chopped onion to it and stir. Fry until half cooked.

7. Meanwhile, cut the pre-peeled carrots into strips. You can adjust the length of the straw at your discretion. When the onions turn caramel color, add carrots to the cauldron and add a little salt. Once it's steamed (this will take about 5 minutes - you'll notice), stir gently. Reduce heat to medium.

8. Now start with the spices: add coriander, pepper, a teaspoon of cumin (rub the latter in your hands before adding, this will help it open up). It is ideal if the pepper and coriander are crushed right before adding. Stir everything after adding each new seasoning. Pour in water at room temperature so that it is literally 2 centimeters higher than the contents.

9. Bring to a boil, reduce heat to low and simmer for 25 minutes. Pour in barberries, add salt, remaining cumin, and insert whole heads of garlic. It's better to take it young so as not to clean it. Add hot capsicum. It must be solid without any damage, so as not to tear during cooking.

10. Place the rice in the zirvak (this is the name of what is currently in the cauldron) and smooth it out. Add a little boiling water (for convenience, pour it through a slotted spoon). Bring to a boil, add salt as needed and continue cooking over high heat.

11. Periodically check future pilaf for the presence of water. When it has almost evaporated, build a small mound of rice, turn the heat to minimum, cover and simmer for 20-25 minutes.

When the beef pilaf is ready, remove the peppers and stir. Serve hot. Bon appetit!

How to cook pilaf in a cauldron so that the rice is crumbly

Cooking time required: 1 hour. Amount of calories: 100 g – 136 kcal. Yield of servings: 10-15. Kitchen utensils: cauldron with lid, spatula, slotted spoon, cutting board, knife.

Ingredients

Step-by-step preparation

1. Cut the chicken (500 g) into small pieces, removing large bones first.

2. Heat 120-150 ml of oil in a cauldron and fry the chicken pieces in it until golden brown.
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3. Peel 500 g of carrots and cut them into strips.

4. Peel and cut 1 large onion (150-170 g) into cubes.

5. After 7 minutes, when the meat is already browned, add onions and carrots to it.

6. Simmer meat and vegetables for 10 minutes.

7. Add pilaf seasoning, salt and pepper to taste.

8. Stir the contents of the cauldron and pour hot water into it so that it completely covers the meat and vegetables.

9. Peel 1 head of garlic from the outer husk and drown it along with the meat.

10. Cover the cauldron with a lid and continue to simmer over medium heat until the meat is completely cooked, about 25-30 minutes.

11. Meanwhile, rinse 500g of rice in cold water until it runs clear.

12. Place the rice in a cauldron on top of the already cooked meat and pour hot water through a slotted spoon so that it covers the rice by 1 cm.

13. After the water boils, simmer the pilaf under a closed lid on low heat for 20 minutes.

14. Mix the pilaf well before serving.

Video on how to cook pilaf with chicken in a cauldron

In this video you will learn how to cook crumbly pilaf with chicken in a cauldron at home.

Culinary recommendations

• For this recipe, it is better to use chicken thighs and wings . With brisket, the pilaf will turn out a little dry.
• Carrots will give the pilaf a beautiful golden color, so there should be a lot of them.
• A head of garlic cooked in pilaf can be eaten.
• If the water has boiled away and the rice has not had time to cook , then add a little boiling water and continue to simmer until done.
• To make the rice crumbly, you need to maintain the correct proportions of water, oil and rice.
• If there is a hole in the lid of the cauldron for steam to escape, then it is better to seal it (for example, with dough made from flour and water).
• If you don’t have ready-made seasoning for pilaf, then prepare it yourself by combining paprika, turmeric, coriander, cumin (cumin), dried ginger, barberry and marjoram.
• If you don’t have a cauldron, you can cook pilaf in a deep frying pan with a thick bottom.

Simple delicious beef pilaf in a slow cooker

If you don’t have a cauldron, but really want delicious pilaf, you can use such a miracle of modern technology as a multicooker. Despite the non-standard method of preparation, beef pilaf turns out crumbly, aromatic and truly tasty.

As in the previous recipe, it is better to take long-grain steamed rice, because the other one will most likely turn into porridge. There are quite a lot of spices here. You can use any to your taste, but be sure to leave the barberry and cumin: they are the ones who make pilaf - pilaf. To add color, use turmeric. And remember: since multicookers are all different, be sure to check the dish during cooking - perhaps in your case it will take a little more or a little less time.

You will need:

• rice – 450 gr.;
• beef – 450 gr.;
• carrots – 500 gr.;
• onion – 250 gr;
• vegetable oil – 100 ml;
• garlic – 3 pcs.;
• dried barberry – 12 pcs.;
• zira – 2 tsp;
• sweet paprika – 0.5 tsp;
• chopped coriander – 0.5 tsp;
• turmeric – 1/3 tsp;
• salt - to taste.

Cooking stages.

1. Rinse the rice in ice water. Repeat until the water you drain runs clear. Place the rice in a colander to drain off any excess liquid.

2. Rinse the meat in ice water and dry. Cut into medium pieces with a sharp knife.

3. Peel the onions and carrots. Cut the vegetables into strips; you can adjust the length yourself depending on your personal preferences.

4. Wash the garlic, remove excess husks, leaving the heads themselves intact. If necessary, cut off the roots.

5. When all the products are prepared, turn on the multicooker to the “frying” program, pour in the oil and, when it warms up, add the beef. Fry at maximum power, turning occasionally. High temperature is a prerequisite: this way the meat will become crusty and all the juice will remain inside.

6. After about a quarter of an hour, add the chopped onion and fry for another 5 minutes.

7. Then pour the carrots into the slow cooker and fry until soft, stirring.

8. Then pour in about half a liter of boiling water, add salt, cumin, paprika, coriander, turmeric and barberry. Stir. Simmer until the end of the program.

9. When the toasting mode is complete, add the rice and smooth it out. Pour boiling water to cover the rice by 1.5-2 centimeters, insert the heads of garlic, close the multicooker and turn on the “pilaf” program. Cook until finished, checking periodically.

10. When the pilaf is ready, leave it to brew for a quarter of an hour without opening the lid.

Then stir and you can serve. This is how beef pilaf is prepared in a slow cooker and without any extra hassle. It's no worse than on the stove.

Step-by-step recipe for pilaf with chicken in a frying pan

Kitchen utensils: deep frying pan with lid, cutting board, knife, grater, silicone spatula.

Ingredients

Step-by-step preparation

1. Grate one large carrot using a coarse grater. Cut one large onion into strips. Cut one chicken breast into small pieces.

2. Heat a frying pan and pour 70 ml of oil into it.

3. Fry the onions and carrots until golden brown.

4. Add chicken meat to them and fry for another 5 minutes.

5. Add 1 teaspoon of salt to the pan and stir.

6. Now pour 1 cup of rice and pour oil (30 ml) over it.

7. Pour in 2 cups of water and add 2-3 cloves of garlic.

8. Cover the pan with a lid and continue to simmer over low heat for another 20-25 minutes.

Video on how to cook pilaf with chicken in a frying pan

In this video you will learn how to cook excellent pilaf in a frying pan.

Culinary recommendations

• The process of extinguishing pilaf should take place under a closed lid.
• Basmati rice is the best choice for this recipe .
• To make the pilaf more flavorful, you can add spices to your taste.

Recipe for quick beef pilaf in a frying pan

If you don’t have a cauldron, you can use a simple frying pan to prepare pilaf. It is better, of course, if it has a thick bottom and walls. A prerequisite is the presence of a lid, since the pilaf needs to simmer. This is one of the simplest dish recipes, but if you do everything as directed, it will turn out very tasty.

Don't forget about the spices: you can mix at your discretion or even buy ready-made seasoning for pilaf if you don't have time. But you cannot completely exclude them from the dish. It is permissible to cut vegetables either according to all the rules or in any way convenient for you - this will not affect the taste of the dish in any way.

You will need:

• long-grain steamed rice – 200 gr.;
• beef – 200 gr.;
• onion – 1 pc.;
• carrots – 1 pc.;
• laurel leaf – 1 pc.;
• garlic – 5 cloves;
• turmeric – 1 tsp;
• paprika - a pinch;
• salt - to taste;
• oil for frying.

Cooking stages.

1. Rinse the rice in ice water. Drain the liquid as many times as necessary until it becomes completely transparent. This will make the beef pilaf crumbly.

2. Rinse the beef in ice water and wipe dry. Cut into medium sized pieces and set aside.

3. Peel the vegetables. Cut the onion into half rings or in any way familiar to you, and cut the carrots into strips (again, not necessarily - you can give it a different shape).

4. Heat a frying pan with sunflower oil over maximum heat and fry the onion for about 5 minutes, stirring it constantly.

5. Add meat, fry over high heat until a crust appears, so that the juice remains inside. Then reduce the heat level and simmer for about 20 minutes.

6. After the specified time, add carrots and simmer under the lid for about 5 minutes. Then pour in 2 cups of water, add spices, salt and bay leaf, stir. Cover with a lid and cook for another quarter of an hour.

7. Pour rice into the zirvak and smooth it out. Stick in the garlic cloves randomly, cover with a lid and simmer over low heat for about 20 minutes.

When the beef pilaf is ready, stir and serve.

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Recipe for pilaf with pork in a frying pan

Pilaf in a frying pan with pork is a popular combination in the home kitchen. Pork cooks quickly and is quite fatty, and pilaf loves fat. It is important to choose the part of the carcass that will retain its juiciness during stewing. It's better to take the neck or shank. Considering that pork is sweetish, to improve the taste, you need to add more sour seasonings to the pilaf.

Ingredients:

• neck - 350 g;
• onion - 1 pc.;
• carrots - 1/2 pcs.;
• clove of garlic - 4 pcs.;
• zira - 5 g;
• barberry - 10 g;
• oil - 60 ml;
• rice - 200 g;
• boiling water - 600 ml.

Preparation

1. Brown the meat.
2. Add carrots and onions and fry for 5 minutes. Season.
3. Add rice, boiling water and let the pilaf boil a little.
4. Reduce heat and simmer the pilaf in a frying pan, covered, for 20 minutes.

How to cook pilaf with chicken in a frying pan?

The chicken pilaf recipe in a frying pan guarantees an easy dinner in 30 minutes. These are the properties of meat - it absorbs spices well and cooks quickly. You need to lightly fry the pieces with vegetables in a frying pan, add rice and start stewing. To ensure that the meat retains its juiciness during stewing and does not disintegrate into fibers, it should be cut into large pieces.

Ingredients:

• fillet - 350 g;
• rice - 200 g;
• broth - 700 ml;
• onion - 1 pc.;
• carrots - 1 pc.;
• curry - 10 g;
• coriander - 5 g;
• oil - 20 ml.

Preparation

1. Fry the fillet pieces and onions for 5 minutes.
2. Add carrots, rice, spices.
3. Pour in the broth. Reduce heat and simmer the chicken pilaf in a frying pan under the lid for 20 minutes.

Beef pilaf in a frying pan - a classic recipe

Beef pilaf in a frying pan can be considered a classic version. Many housewives have long replaced scarce lamb with flavorful beef, resulting in a juicy, crumbly dish. In addition, beef is lean meat that requires long-term heat treatment, which is ideal for preparing traditional zirvak.

Ingredients:

• spatula - 450 g;
• rice - 350 g;
• boiling water - 950 ml;
• onion - 2 pcs.;
• carrots - 2 pcs.;
• oil - 40 ml;
• salt - 20 g;
• ground chili - 5 g;
• head of garlic - 1 pc.;
• bay leaf - 2 pcs.

Preparation

1. Fry the beef.
2. Add onion, carrots, spices and fry for another 3 minutes.
3. Pour in 450 ml of water, season and simmer for an hour.
4. Add rice, water, bay leaves and a head of garlic.
5. Simmer classic pilaf in a frying pan under the lid for 15 minutes.
6. Leave for 10 minutes and serve.

Pilaf in a wok pan - recipe

Making pilaf in a wok is a pleasure: vegetables and meat turn out juicy and rosy, and the rice is crumbly. The secret is the similarity of the wok's construction to a cauldron (the same high walls and not a wide bottom), this helps to prepare the dish in accordance with traditions. You can simmer pilaf either with or without a lid, adding water periodically.

Ingredients:

• pork - 300 g;
• rice - 180 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• boiling water - 500 ml;
• green peas - 120 g;
• oil - 40 ml;
• zira - 10 g.

Preparation

1. Pour oil into the heated wok.
2. Quickly fry the onions and carrots.
3. Add pork slices and fry for 5 minutes.
4. Add spices, green peas and rice and simmer for 5 minutes.
5. Pour in boiling water, reduce heat and simmer under the lid for 30 minutes.

How to cook pilaf from minced meat in a frying pan?

Pilaf with minced meat in a frying pan is a comfortable dish. There is no need to waste time cutting meat; cooking takes 30 minutes, and the pilaf has a crumbly, tender and melting consistency, which both adults and children like. To prevent the dish from turning into porridge, pilaf is stewed in a minimum amount of water, compensating for the liquid with the juiciness of the minced meat.

Ingredients:

• rice - 200 g;
• minced pork - 200 g;
• carrots - 200 g;
• onion - 200 g;
• spices for pilaf - 20 g;
• head of garlic - 1 pc.;
• oil - 60 ml;
• water - 500 ml.

Preparation

1. Brown the onions and carrots.
2. Add the minced meat, mash it well with a spatula and fry for 5 minutes.
3. Add spices, rice and garlic.
4. After 3 minutes, pour in water and simmer for 20 minutes.

Pilaf with stewed meat in a frying pan

The fastest and most financially profitable recipe for cooking pilaf in a frying pan is with stewed meat. The meat preparation does not require additional processing, is affordable, easy to use, contains the required amount of fat and spices, which helps to do without oil and intricate additions. Everything is delicious, simple and homely warm.

Ingredients:

• can of stewed meat - 1 pc.;
• rice - 300 g;
• carrots - 80 g;
• onion - 40 g;
• boiling water - 500 ml;
• head of garlic - 1 pc.

Preparation

1. Melt some of the fat from the stew and fry the onions and carrots.
2. Add the stew and simmer for 5 minutes.
3. Add rice, garlic and water.
4. Simmer the quick pilaf under the lid for 15 minutes.

Turkey pilaf recipe in a frying pan

Turkey pilaf in a frying pan is a great option for fans of balanced combinations. Turkey meat is softer and more tender than chicken, has moderate fat content, so the pilaf is both rich and low in calories. It is better to use the flesh from a turkey thigh - it is juicier, more flavorful and many times more nutritious than breast meat.

Ingredients:

• pulp from the thigh - 550 g;
• rice - 375 g;
• carrots - 2 pcs.;
• onions - 3 pcs.;
• oil - 60 ml;
• pepper mixture - 5 g;
• water - 550 ml;
• turmeric - 5 g;
• clove of garlic - 5 pcs.

Preparation

1. Fry the turkey pieces over high heat.
2. Add vegetables and simmer for 5 minutes.
3. Add rice, spices and water and simmer covered for 45 minutes.

Pilaf with lamb in a frying pan - recipe

Lamb pilaf in a frying pan is a classic of the genre. It has absorbed the traditions of various oriental cuisines, so it is distinguished by its aroma, spicy meat and fluffy rice. Preliminary preparation is important here: the rice needs to be soaked and the meat needs to be marinated, then the rice will not turn into a paste, and the meat will become soft and cook faster.

Ingredients:

• lamb pulp - 400 g;
• rice - 350 g;
• oil - 100 ml;
• onions - 3 pcs.;
• carrots - 1 pc.;
• fresh cardamom - 2 pcs.;
• saffron threads - 5 pcs.;
• water - 700 ml;
• yogurt - 250 ml;
• ground chili - 5 g;
• head of garlic - 1 pc.

Preparation

1. Mix the chilli with the garlic cloves and yoghurt and marinate the lamb for 3 hours.
2. Fry the onions and meat, and after 5 minutes, the carrots.
3. Add garlic, spices, water and simmer the zirvak for 20 minutes.
4. Add rice and cook for 15 minutes.
5. Pierce the pilaf in several places and simmer the quick pilaf in a frying pan, covered, for 15 minutes.

Pilaf with sausage in a frying pan

The modern rhythm of life does not allow spending a lot of time cooking pilaf in a frying pan. Meat and chicken are being replaced by products that do not require long-term heat treatment - sausages, ham and various sausages. They are profitable, quick and no less flavorful, and if you diversify the pilaf with seasonal vegetables, it is incredibly tasty and healthy.

Ingredients:

• sausage - 250 g;
• rice - 150 g;
• sweet pepper - 1 pc.;
• onion - 1 pc.;
• tomatoes - 3 pcs.;
• green peas - 80 g;
• oil - 60 ml;
• water - 450 ml;
• cumin - 5 g.

Preparation

1. Fry the vegetables for 5 minutes in a frying pan.
2. Add sausage slices and spices.
3. After a couple of minutes, add rice, water and simmer covered for 15 minutes.

How to cook pilaf without meat in a frying pan?

Healthy eating trends have spread to classic recipes, so many people make pilaf with mushrooms in a frying pan lean. At the same time, they spend only 30 minutes, because all preparation comes down to frying and stewing mushrooms and rice under the lid until the water is absorbed. The result is a dish with the right combination of carbohydrates and proteins.

Ingredients:

• brown rice - 190 g;
• champignons - 300 g;
• clove of garlic - 4 pcs.;
• celery stalk - 2 pcs.;
• onion - 1 pc.;
• marjoram - 5 g;
• oil - 60 ml;
• greens - 20 g;
• vegetable broth - 480 ml.

Preparation

1. Fry mushrooms and vegetables until golden brown.
2. Add rice, marjoram and garlic.
3. After 3 minutes - vegetable broth.
4. Simmer covered for 30 minutes and sprinkle with herbs. Source: https://womanadvice.ru/plov-na-skovorode-samye-pro...recepty-otmennogo-ugoshcheniya

Fragrant beef pilaf with raisins and chickpeas

This version of preparing pilaf is strikingly different from the previous ones, but at the same time it is also considered a variant of the classic Uzbek pilaf. Chickpeas have a fairly neutral taste and have virtually no effect on the basic qualities of pilaf. At the same time, the beef pilaf with chickpeas turns out to be quite interesting due to the inclusion of rather hard, elastic large peas. Chickpeas are often used in a vegetarian pilaf recipe that does not contain meat, but this is not necessary. Since chickpeas are quite hard grains, they need to be soaked in cool water in advance. Ideally, it should stay like this for the whole night.

Raisins, which in this version are used instead of barberries, give the dish a special sweetish taste, which is not very typical for pilaf. Some people like it, and some not so much. Try to prepare a dish at least once, guided by this recipe, so that you can form your own opinion as to whether this option is right for you.

You will need:

• round rice – 2.5 tbsp;
• vegetable oil – 0.5 tbsp.;
• beef – 600-700 gr.;
• carrots – 700 gr.;
• onions – 2 pcs.;
• raisins – 150 gr.;
• chickpeas – 150 gr.;
• ground black pepper - to taste;
• seasoning "Khavaedzh" or any other - to taste;
• salt - to taste.

Cooking stages.

1. Peel the onions and carrots. Cut the onion into half rings, carrots into strips.

2. Rinse the beef in ice water and pat dry. Chop the meat into medium-sized pieces.

3. Pour oil into a cauldron or any other vessel in which you cook, and heat over the highest heat. When the oil is hot enough, add the onion to the cauldron and fry, stirring, until golden brown.

4. Place pieces of meat in a cauldron and fry until crust appears on all sides - this is necessary so that all the meat juice does not leak out, but remains inside.

5. Then add a small part of the carrots and pour in all the chickpeas. Fill the future pilaf with water so that it slightly covers the contents of the cauldron. Add salt, pepper and seasoning. Lightly stir the water without touching the main ingredients. Once foam forms, remove it, reduce heat and cook for about half an hour.

6. After the specified time, add all the remaining carrots, pour in a little more water - it should cover the vegetable straws. Simmer for about another quarter of an hour.

7. While the zirvak is preparing, take care of the rice. It must be washed in ice water so many times until the liquid becomes clear. Then transfer the cereal to a colander.

8. When the zirvak is ready, pour raisins into the cauldron, then rice. Level it out. Add boiling water until the water slightly covers the rice, cover with a lid and cook until the liquid evaporates.

9. When there is practically no water left, remove the lid, make indentations with a small cylindrical object in different places, reduce the heat to minimum and simmer under the lid for another 12-15 minutes.

10. When the pilaf is ready, mix it well and serve.

Very tasty and crumbly pilaf is a real holiday on the table.

• You may be interested in: Beef in the oven is juicy and soft. 9 recipes for delicious marinating and cooking.

How to cook delicious pilaf in a frying pan - recipe with photos.

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Of course, real pilaf must be cooked in a cauldron. But not everyone can find it in their kitchen at home. However, sometimes you want tasty pilaf. Moreover, I want the recipe to be light and simple, which means we could eat pilaf more often.

Ingredients:

Meat, onions and carrots in equal proportions (300 g each, for example)

Sunflower oil (0.5 or 1 cup)

Rice (2 cups or your choice)

Boiled water.

Salt, spices.

As you can see in the first photo, you first need to prepare the ingredients. Cut the meat (in the photo this is beef, but pilaf can also be prepared from pork and lamb). Chop onions and carrots. For those who are looking for easy recipes, I would like to remind you that the carrots should be finely chopped (into strips) but not grated! Because the grated carrots will “melt” and won’t look very good.

Now let's move on to preparing the pilaf itself. To do this, you need to pour oil into a deep frying pan (keep in mind that one glass of oil, as is often recommended in recipes, may be too much, so for those who do not like fat, you can put half a glass). The oil must be heated properly and the meat should be placed in it. The meat must be fried and carrots and onions added to it. Then add salt and pepper and leave to simmer covered for 20 minutes if it is pork and 30 minutes if it is beef or lamb. You can add spices at your discretion. I usually add red and black ground pepper. domisad.org

As soon as the meat and vegetables are ready, you need to add rice. How much rice should I put in pilaf? I usually put 2 glasses per 300 grams of meat. But in fact, you need to add as much rice as you want.

Big family? Put more. If you like more meat, add less, that’s all. Then you need to pour hot water over the rice and cook until the rice is cooked through.

OK it's all over Now. As you can see from the final photo, the pilaf is ready!

It looks appetizing, and the fact that it is delicious is a fact, since my children ground it with a bang. These ingredients are enough for 6 people or even more.

Comments, answers to questions

1. tsvynda A real masterpiece! Mom and I will try to build something like this.

   Answer

2. Irinka I made your recipe today with chicken! It turned out great! Thank you!

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3. Slava Everything is excellent and delicious, thank you

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4. Alesya It’s not clear how much water to add)

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• admin Alesya, when I prepared that pilaf, I poured water visually so that it covered the rice plus one centimeter of water. If you need to be even more precise, then usually for one glass of rice there are 2 or 2.5 glasses of water.

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• Alesya I still always get porridge with meat, I took both round and long rice))), I put up with it in short)), mine like it, as long as there is more meat)

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• Alena Take steamed rice, there will be no porridge

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• Alexander It turned out very tasty. Only when I threw the meat into the heated oil, it hissed harshly, I would even say it shot)))... But in the end it turned out very tasty)))

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• Alesya This is how it should be), it should swell sharply around the perimeter in great heat so that the tenderness inside remains), I do this for any meat)

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