Pilaf is a dish with its own cooking traditions. An analogue of this dish is in the kitchens of any people. In addition to traditional recipes, pilaf cooked with seafood, fish, fruits and vegetables. Pilaf with prunes suitable for children's menu or in the post, if it is cooked without meat.
Pilaf with prunes - basic principles of cooking
The principle of cooking pilaf with prunes is almost the same as the traditional one. But due to dried fruits, the taste of the dish is richer.
Rice for pilaf, you can use any. If you are afraid that the pilaf will not turn out crumbly, cook it from steamed long grain rice. Groats are washed, constantly changing the water.
Prunes and other dried fruits are pre-soaked in warm water for about half an hour. Then the water is drained, and the dried fruits are washed and dried.
In addition to rice and dried fruit, you will need carrots, onions and meat. Vegetables are peeled and cut into thin bars. Meat is washed, cut into portions and placed in a cast iron duck or cauldron. Lightly fried. Add vegetables. As soon as they become soft, add dried fruit cut into strips and roast carrots until roasted.
At this stage in the cauldron lay washed rice. Pour boiled water, cover with a lid and cook on low heat until the croup absorbs all the liquid.
Of course, the dish is salted and seasoned with spices. Ready pilaf is mixed and served, slightly cooled.
Pilaf can also be cooked in a slow cooker.
Recipe 1. Pilaf with prunes and chickpeas
Ingredients
a glass of round grain rice;
spices for pilaf;
a glass of chickpea;
salt;
three quarters of a glass of prunes;
a quarter cup of olive oil;
two carrots;
six cloves of garlic;
bulb.
Method of preparation
1. Rinse the rice, replacing the water several times. Then pour the grits with hot water and leave for half an hour. 2. Peel the carrot, wash it and coarsely rub it. Crumble the peeled onion into small cubes.
3. Wash the prunes and cut them into medium sized pieces.
4. Pour olive oil into a cast-iron cauldron and heat it well. Put spices in the oil and fry for a minute. Put the chopped vegetables and fry for about three minutes on moderate heat, stirring constantly.
5. Wash chickpeas and cook until half cooked.
6. Once the vegetables are soft, add prunes and chickpeas. Continue frying for another three minutes.
7. Drain the water from the rice and transfer it to the cauldron. Spread it evenly.
8. Salt a glass of water and gently pour into the cauldron. The fluid level should be above half a centimeter of rice. As the contents boil, twist the fire. Put peeled chives in the middle. Cover and cook for another 35 minutes over low heat.
9. After the allotted time, open the lid and collect rice slide in the center. Cover again and cook over a minimum of seven more minutes. Remove from heat and stir.
Recipe 2. Pilaf with prunes, dried apricots and raisins
Ingredients
two glasses of rice;
50 g sugar;
half a cup of dried apricots;
3 g cinnamon;
half a cup of raisins;
three buds of carnation;
half a cup of prunes;
butter - half a pack.
Method of preparation
1. I wash rice cereal under the tap until the water is clear. Then pour the rice with warm salted water and leave for two hours. After the allotted time, drain the water and wash the rice thoroughly.
2. Put the pan with three liters of water on the fire, salt it and bring to a boil. We shift the rice into boiling water and cook for eight minutes, stirring often. We recline the finished rice in a colander and rinse.
3. Wash the raisins, dried apricots and prunes in hot water. Dissolve the butter in the pan. Add dried fruit to it, pour in sugar, add cloves and lightly fry over medium heat for three minutes.
4. Rice is placed in a cauldron, we add roasted dried fruit and heat it for about ten minutes at minimum heat. Pilaf with prunes, dried apricots and raisins mix, lay out on plates and serve, sprinkled with cinnamon and watering with melted butter.
Recipe 3. Pilaf with prunes and chicken
Ingredients
400 g carrots;
half a head of garlic;
400 g onions;
nine pieces prunes;
pound of chicken fillet;
salt;
300 grams of basmati rice;
seasonings for pilaf;
? cups of purified water.
Method of preparation
1. Crumble the peeled onion in small cubes. Peel carrots, wash and chop into thin strips. Put the chopped vegetables in a cauldron with hot oil and fry slightly.
2. Strip the chicken breast from the skin and bones. Wash under the tap and cut into medium pieces. Put the chicken to the vegetables, salt, season with spices for pilaf and mix.
3. Pour in some boiled water and simmer over moderate heat until the meat is cooked. The liquid should almost all evaporate.
4. Rinse thoroughly. Fill with cold water and leave for half an hour. Then drain and transfer the rice to the cauldron.
5. Fill the contents of the cauldron with hot salted water so that the liquid level is half a centimeter above the rice.
6. Put the unpeeled half-heap of garlic in the center of the rice. Along the edges spread out washed prunes without pits. Cover and cook the pilaf over medium heat for ten minutes. Then remove from heat and leave the pilaf, without opening the lid, for another half an hour.
7. Remove the garlic from the pilaf, stir and spread on plates. Serve with pickled or fresh vegetables.
Recipe 4. Fruit pilaf with prunes, dried apricots, raisins and figs in a slow cooker
Ingredients
purified water - four measuring glasses;
salt - 5 g;
two carrots;
turmeric - 3 g;
figs - a handful;
vegetable oil - 50 ml;
dried apricots - handful;
prunes - a handful;
raisins - a handful.
Method of preparation
1. Rinse dried fruits and soak in warm water for half an hour. Then pour the infusion, and put the dried fruits on a paper towel and dry. Cut prunes and dried apricots in half, and crumble the figs into small pieces.
2. Peel the carrots, wash and chop the vegetable into thin short strips.
3. Pour vegetable oil into the bowl of the device and place the prepared ingredients in this order: carrot, raisins, prune halves and dried apricots, figs. Top with all seasoning with turmeric. 4. Wash the rice cereal, changing the water seven times. Put the washed cereal on top of the dried fruit and smooth it, spreading it evenly around the perimeter.
5. In boiled water, dissolve the salt and gently pour it into the bowl with dried fruit and rice. Close the instrument cover tightly. Run the “Pilaf” program and cook until the beep sounds.
6. Stir the prepared pilaf with a wooden spatula and serve with pickled or fresh vegetables.
Recipe 5. Pilaf with prunes and apples
Ingredients
rice cereal - glass;
butter - 20 g;
half a liter of drinking water;
sugar - 100 g;
ten pieces prunes;
two apples;
half a cup of raisins.
Method of preparation
1. In a cast-iron cauldron, pour a couple of glasses of purified water and set it on fire.
2. We wash the raisins in hot water and put it in a cauldron with boiling water. Here we also add a piece of butter and sugar.
3. In a separate container, wash the rice until the water is clear. We shift it to the cauldron, mix and cook until boiling over high heat. Then reduce the heat to medium.
4. Washing my prunes, remove the bones and cut the flesh into cubes. Wash apples, peel, cut in half, remove the core. Cut the fruit into small pieces.
5. When rice absorbs enough water, we send prunes and apples to the cauldron. We continue to cook until tender, on the lowest heat, stirring occasionally. When rice fully absorbs water, remove pilaf from the heat and, without opening the lid, leave the dish to heat for another half an hour.
Recipe 6. Pilaf with prunes and quince
Ingredients
rice - three glasses;
two apples;
ten fruits of prunes;
sugar;
eight fruits of quince;
dried apricots - half a cup;
raisins - glass;
a glass of melted butter.
Method of preparation
1. Wash the rice grits, constantly replacing the water until it becomes transparent. Put the rice in a bowl and cover it with water for forty minutes.
2. Put the cauldron with water on the fire. As soon as the water begins to boil, salt and transfer the swollen rice into it. Boil, stirring, until the grains of rice are soft outside, and inside while maintaining a slight elasticity. Throw the rice in a strainer and rinse with hot water. Leave all liquid to flow. 3. Wash cauldron and put on fire again. Melt the butter in it. Wash quince, cut out the core and damaged areas, peel. Cut the flesh of the fruit into small cubes.
4. Soak prunes and dried apricots in hot water for half an hour. Drain broth, and chop the dried fruits into strips. Put prunes, raisins, quince and dried apricots into ghee. Sprinkle with sugar, stir and simmer on low heat for ten minutes.
5. Put the rice in the cauldron, fill it with a glass of water, cover with a lid and cook for 20 minutes on minimal heat. Remove the cauldron from the heat and leave the pilaf to infuse under the lid for half an hour. Stir.
Pilaf with prunes, dried apricots and raisins - tips and tricks
The amount of water may vary depending on the type of rice, so follow the recommendations on the package.
If the dried fruits are soft enough, you can not soak them.
It is advisable not to rub the carrot, and cut into thin strips.
Add salt and spices in the middle of cooking.
Pilau in the cooking process is not stirred. This is done before serving.
Wrap a cauldron with a pilaf in an old jacket and leave for an hour - this will make the pilaf even tastier.
