Pilaf without meat is a variant of a favorite dish for fasting. How to cook delicious pilaf without meat: with mushrooms, dried fruits, legumes

Pilaf without meat is a variant of a favorite dish for fasting. How to cook delicious pilaf without meat: with mushrooms, dried fruits, legumes

Properly cooked pilaf without meat, in taste is not inferior to traditional Uzbek pilaf.

Meat can be replaced with mushrooms, or soy products, which can be purchased at any store.

Meatless Pilaf - Basic Cooking Principles

Vegetarians, as well as those who fast, can cook pilaf without meat. At the same time, the taste of the dish will not suffer at all, but will only win.

To cook a delicious pilaf without meat, you need to choose the right rice grits. Long grain rice is best for this. It is washed in several waters, after which it is soaked in cold water for some time, so that it turns out crumbly during cooking.

To make pilaf, and not cereal with spices and additives, cook it only in a cauldron or other cast-iron cookware. A lot of vegetable oil is poured into a cauldron and it is heated well until a light smoke appears.

Vegetables are peeled and ground. Carrots chopped in small bars. Onions cut into cubes or half rings. All this is spread in hot oil and fry until rosy. Season the roast with spices. Spread in a cauldron, pre-soaked rice and pour it with boiled water or broth. A whole head of garlic is placed in the center without peeling it. Cauldron tightly covered with a lid and brought to a boil, then twist the fire to a minimum and languishing for forty minutes.

The finished pilaf without meat is gently mixed with a wide spatula and spread on a wide dish as a slide.

Recipe 1. Pilaf without meat


a glass of rice cereal;


large onion;

8 g of spices for pilaf;

large carrot;

50 g butter;

garlic head;

80 ml of sunflower oil.

Method of preparation

1. Wash the rice several times in cold water. Vegetables clean and wash. Carrot and onion chop small pieces.

2. Put the cauldron on the fire, pour sunflower oil into it and heat it well. We spread in a cauldron chopped vegetables and fry until soft. Add butter. 3. As soon as the butter is melted, mix everything, and lay out the rice on a vegetable fry. Spread the surface with a wooden spatula, salt and season with spices.

4. The contents of the cauldron are filled with water so that its level is above the rice by one and a half centimeters.

5. Remove the top, dirty husks from the garlic head, wash them and immerse them in the center of the pilaf. We cover the cauldron with a lid and bring the contents to a boil, then reduce the heat and simmer the pilaf for another 25 minutes. Ready pilaf mix. We take out the head of garlic and clean. Teeth laid out on plates with pilaf.

Recipe 2. Spicy meatless pilaf


200 grams of long grain rice;

1.5 liters of boiled water;

1 carrot;

80 ml of sunflower oil;

2 onions;

15 g of salt;

3 heads of garlic;

10 g of dried paprika;

20 g of dried barberries;

20 g of spirits.

Method of preparation

1. Carrots and bulbs clean and wash. Shred the onion in small cubes. Cut carrots into thin slices.

2. Heat sunflower oil in a cauldron, put chopped onions and carrots in it. Cook, stirring constantly for seven minutes.

3. Add to the pot, paprika and barberry. Salt the contents and put it out all together for another couple of minutes.

4. Reassemble the rice and rinse it under cold water. Send the rice to the cauldron to the vegetables and mix well. Extinguish about three minutes. Fill everything with boiling water so that the water completely covers the rice.

5. Remove the top husks from the garlic heads, wash them and drown them in fig. As soon as the water begins to boil, twist the fire, cover the cauldron with a lid and cook the pilaf over low heat for half an hour. Stir the finished dish gently and serve as a side dish to meat or fish dishes.

Recipe 3. Pilaf without meat with dried fruits


two glasses of rice;

drinking water;

average carrot - 4 pcs .;

iodized salt;


dried barberries - 20 g;

vegetable oil - 70 g;

dogwood - 80 g;

zira - 5 g;

prunes - 10 pcs .;

raisin - 80 g

Method of preparation

1. Peel the vegetables and rinse them well. Chop the carrot into an oblong straw. Finely chop the onion. 2. Rinse the dried fruits well and scald them with boiling water.

3. In a cauldron pour oil and heat well. Put in a cauldron chopped onion and fry it until golden. Then add the carrot and continue frying until soft.

4. Now add zira and dried fruits to vegetables. Stir and cook over low heat for another three minutes.

5. Sort out the rice and rinse well under running water. Pour it into the cauldron and pour boiling water so that the liquid level was above the rice by one and a half centimeters. Cook over high heat until half the liquid has evaporated.

6. Using a shovel, form a slide from the rice, cover it with a deep plate and close the cauldron tightly with a lid. Fire to twist to a minimum, and continue to cook for another half hour. Turn off the fire. Carefully remove the plate and stir the pilaf. Cover again and cover with a towel. Leave to infuse for half an hour. Ready pilaf put a slide on a wide dish and serve with fish or meat.

Recipe 4. Pilaf without meat with chickpeas


half a kilogram of long grain rice;

salt - 15 g;

chickpeas - half a cup;

barberry - 20 g;

medium carrot - 3 pcs .;

zira - 10 g;

two large onions;

red pepper - 5 g;

garlic - head;

soy meat - a glass;

vegetable oil - 250 ml.

Method of preparation

1. The chickpeas are well washed and soaked for a day. Every six hours we change the water so that it does not turn sour.

2. We wash the rice under the tap until the water is clear. Fill with clean water and leave to swell.

3. We clean vegetables and wash. Carrot cut along. Each half is cut along the plates and chop obliquely into thin strips. Onion cut into half rings. 4. Pour a glass of sunflower oil into the cauldron and heat it on an intense fire until light smoke appears.

5. Put the carrot in the butter and fry until the butter turns orange and the carrot is covered with a ruddy crust. Add the onions to the carrots and continue to fry over high heat until it is browned.

6. To the vegetables add cumin, red pepper and barberry. We spread dry soy meat and chickpeas. Stir and put the rice. Spread it over vegetable frying and level the surface with a spatula. We stick the garlic head, cleared of the top husk, salt and gently pour all the boiling water, the water level should be on a finger above the rice. Cover with a lid and reduce the fire to the minimum. Tomim pilau forty minutes. 7. Remove the cauldron from the heat and mix the contents. The garlic head is removed and discarded.

Recipe 5. Pilaf without meat with mushrooms


garlic head;

champignons - 400 g;


two glasses of rice;

spices for pilaf;

two carrots;


two bulbs;

ground black pepper;

vegetable oil - 80 ml;

two art. spoons of chopped dill;

three glasses of mushroom broth;

Bulgarian pepper - one piece.

Method of preparation

1. Thoroughly clean the mushrooms, wash, pour water and put to boil for a quarter of an hour. Ready mushrooms to remove from the water with a skimmer and cool. Cut them into small slices. Leave the broth, it is useful to us a little later.

2. Wash peeled vegetables and chop in small pieces. Cut a ponytail from the core with a core and clean out the seeds. Cut it in half and chop. Pour oil into a cauldron and heat it until light smoke appears. Put all the vegetables in the butter and fry, stirring constantly, until soft. Then add the mushrooms and continue to cook until golden.

3. Rice to sort and wash. Put it on top of vegetables with mushrooms and level. Pour everything with mushroom broth, salt and season with spices for pilaf and pepper.

4. Cook everything on low heat for a quarter of an hour, then put the previously cleaned head of garlic, sprinkle with zira and dill. Cover tightly and simmer for the same amount of time. All liquid must be absorbed into the grits. Turn off the heat and gently mix everything.

Recipe 6. Pilaf without meat “Ararat”


kg of rice;

iodized salt;

700 g fresh apples;

half a cup of almond;

700 g of fresh quince;

300 g butter;

half a cup of dried apricots.

Method of preparation

1. Carefully sort out the rice and wash it under running cold water. Pour with lightly salted water and leave to swell for forty minutes. Then drain in a colander and leave to glass all the liquid.

2. Boil water in a saucepan and pour rice into it. Reduce heat and boil grits for a quarter of an hour. Put the rice in the form of two slides on a wide dish, while one should be slightly lower. 3. Quince and apples wash well and peel. Cut in half and remove the core. Cut the fruit into slices. Put them on a baking sheet and send for 20 minutes in an oven, preheated to 160C.

4. To sort out the dried fruits and rinse them. Heat a frying pan over moderate heat, put the butter into it and melt. Fry in it dried fruit and almonds, stirring constantly for five minutes.

5. Put baked fruit on the sides of the rice hills, Put roasted dried fruit with almonds on top. This mixture should almost completely cover the hills, except for the top. Serve the pilaf hot with a light fruit wine.

Meatless Pilaf - Tips and Tricks

  • For pilaf, long, steamed rice is best suited. If you use a regular round, wash it in at least seven waters.
  • In the pilaf, except onions and carrots, you can add asparagus beans or paprika.
  • Before filling the rice with water, fry it with vegetables for several minutes.
  • A full replacement for meat can be mushrooms or soy meat.
  • To boil, cook the pilaf on an intense fire, then twist it to minimum and bring the rice to readiness.
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