Pilaf is the national dish of the peoples of Central Asia. Until now, in the east, no significant event can do without pilaf. Depending on the region, pilaf is cooked in different ways. But in any case, it should be fragrant and crumbly.
Potted pilaf in the oven - the basic principles of cooking
As a rule, pilaf is cooked in a cast-iron cauldron, but we suggest that you depart from the traditions and cook this dish in pots. Pilaf cooked in this way is equally tasty. At the same time the calories in it are much less.
To cook this dish in pots, use the same products as for the traditional. Ideally, of course, pilaf is cooked with lamb, but you can use any meat and even fish. Vegetarians can cook a dish with vegetables.
The meat is cut into small chunks.
In addition to meat and rice, two more mandatory products are used: onions and carrots. Vegetables are cleaned, well washed and crushed: onions with thin half rings, and carrots with medium elongated bars.
Rice is washed, constantly changing the water until it becomes transparent. Then it is filled with water and left to swell for forty minutes.
Prepared foods are laid out in layers. At the bottom pour in a little vegetable oil. Put meat, then onions, carrot sticks and, finally, fall asleep rice. Each layer is lightly salted. All season with spices and add raisins and barberries. Put the unpeeled garlic in the pot.
The contents of the pot pour water so that its level was slightly above the rice. The pots are covered with a lid and put in the oven. Prepare pilaf for one and a half hours.
Recipe 1. Potted Plov in Beef Oven
Ingredients
100 grams of beef;
sea salt;
80 grams of rice;
160 ml of drinking water;
small carrot;
30 g butter; small onion head.
Method of preparation
1. Wash the beef, dip it with napkins, cut off the films and streaks. Cut the meat into small pieces. Put the beef in the pot.
2. Rinse the rice under the tap until the water is clear. Spread the cereal evenly over the meat.
3. Peel and wash onions and carrots. Onion chop thin half-rings. Coarse onion. Melt butter in the pan. Put vegetables in it and fry them, stirring them regularly, until soft.
4. Put the roasted vegetables on top of the rice. Pour the content with salted water and put the butter. Cover the pot with a lid and place in the oven for an hour. Cook at 180C. Remove the pot and stir the pilaf with a spatula.
Recipe 2. Potted pilaf in the oven with chicken
Ingredients
half a kilo of chicken;
ground black pepper;
two carrots;
salt;
large onion;
seasoning for chicken;
300 grams of rice;
100 ml of vegetable oil.
Method of preparation
1. Wash the chicken, dry it with napkins and separate the pulp from the bones. Pulp cut into pieces.
2. Heat the vegetable oil in a pan. Put the chicken in it, season with spices and fry for about ten minutes, stirring occasionally.
3. Peel the carrots and onions. Cut the carrots into oblong sticks. Shred the onion in quarter rings.
4. Add the prepared vegetables to the chicken and simmer another 15 minutes. Spread the chicken and vegetables in the pots. Wash rice to clear water and put 100 g of cereals in each pot. Pepper, pepper and cover with water so that the liquid level is two centimeters above the rice.
5. Cover the pots with lids and put them in the oven for forty minutes. Cook at 200C. Remove the pots and mix the contents with a spatula.
Recipe 3. Potted plov in the oven with pork
Ingredients
one and a half glasses of drinking water; salt;
30 ml of refined sunflower oil;
a glass of round grain rice;
seasoning for pilaf;
bulb;
250 g pork pulp.
Method of preparation
1. Wash pork pulp under running water, dry with napkins and cut into small bars. Put the meat in a frying pan with hot oil and fry until light rosy.
2. Crumble the cleaned carrots into thin sticks. Peel the onions and chop them into quarters. Add the vegetables to the meat and continue cooking, stirring occasionally, for another seven minutes. Meat with vegetables shift to the pot.
3. Rinse the rice under running water until it becomes transparent. Put the washed grits on top of the pork. Fill all with drinking water so that its level is just above the rice. Salt and season with spices. Stir.
4. Put the pot in the oven, cover it with a lid, and cook at 180 ° C until rice absorbs all the water.
Recipe 4. Potted pilaf in the oven with mushrooms
Ingredients
a glass of rice cereal;
ground black pepper;
two bulbs;
50 ml of vegetable oil;
30 grams of tomato paste;
ten dried mushrooms;
sea salt.
Method of preparation
1. Wash my dried mushrooms, fill with cold water and leave for four hours. Then boil them in the same water for two hours until soft. We throw back the mushrooms on a sieve. Mushroom broth filter. Cooled down mushrooms cut into small slices.
2. Rice cereal we sort out, wash, constantly changing the water, and dry.
3. Peel the onions, wash and chop them into quarters. Put onion in a frying pan with heated vegetable oil and fry it until transparent. Add rice to it and fry, stirring constantly, until the cereal gets a golden hue.
4. Put rice and onions in ceramic pots, send the pieces of boiled mushrooms here, mix them and fill with mushroom broth so that it completely covers the cereal. Pepper, salt and add tomato puree. 5. Send the pots to the oven and cook at 180 ° C for half an hour, covered with lids. Ready pilaf served in pots, or shifted to the plates.
Recipe 5. Fast pilaf in pots in the oven with vegetables
Ingredients
170 grams of corn;
salt;
250 grams of rice cereal;
black pepper;
200 g broccoli;
30 ml of sunflower oil;
100 gtsukkini;
500 ml of hot water;
100 g carrots;
bulb;
pod pepper Bulgarian.
Method of preparation
1. Wash all vegetables. Peel carrots, rinse and crumble into small cubes.
2. Broccoli chop into small florets.
3. Peel off the onions, rinse them and chop them into small cubes.
4. Remove the tail from the bell pepper, clean the seeds. Cut the flesh of the vegetable into small pieces.
5. Zucchini wash, wipe with a towel and crumble into small pieces.
6. Cut the corn from the head with a sharp knife.
7. Put all prepared vegetables into deep dishes and mix.
8. Rinse rice thoroughly, combine with vegetables, season with pepper and mix again.
9. Lubricate the pots from the inside with vegetable oil. Put in the rice-vegetable mixture and pour salted hot water. Cover the pots with lids and send to the oven for 20 minutes. The rice must completely absorb the liquid.
Recipe 6. Potted pilaf in the oven with fish
Ingredients
a glass of long steamed rice;
greenery;
liter of drinking water;
olives;
12 g saffron;
butter and vegetable oil;
five small bulbs;
salt;
pod of red sweet pepper;
half a lemon;
a pod of yellow pepper;
dry white wine - 100 ml;
a tomato;
red fish fillet.
Method of preparation
1. Place the saffron in a bowl, pour in some water, mix and leave for at least ten minutes.
2. Wash the fillets under the tap, dip them in napkins and check for small stones. If there are any, remove them. Skin also remove. Sprinkle with lemon juice and salt. Leave to pickle. 3. Rinse the rice, changing the water several times until it becomes clear. Pour the grain with cold water, salt and put on fire. As soon as the contents begin to boil, add saffron water to the rice. Boil until cooked. Ten minutes is usually enough.
4. Peel the onions, finely chop and fry in vegetable oil until transparent.
5. Peel the red and yellow peppers from the tail and seeds. Cut the flesh of the vegetable into small cubes.
6. Stir fried onion and pepper with rice and mix.
7. Grease the inside of the pots with butter. Spread the rice with vegetables in a pot. Place the pieces of red fish on top.
8. Wash tomatoes, pour boiling water and remove thin skin. Cut the flesh into cubes and place on top of the fish. Salt it. Put the rice back in with the vegetables.
9. Pot the wine. Cover with lids and send to the oven. Turn on the temperature at 200 ° C and simmer for forty minutes. Stir and garnish with greens and olives before serving.
Potted pilaf in the oven - tips and tricks
- Slice carrots for pilaf.
- To make pilaf tasty, take meat, onions and carrots in equal quantities.
- After cooking, the pots can be wrapped in a warm towel and allowed to cool to a warm state.
- If you want to get crumbly pilaf, cook it from long steamed rice.
- Add turmeric or saffron to the pilaf to make a nice golden brown rice.
