Kitchen appliances and utensils:stove, knife, cutting board, 5-6 liter saucepan made of stainless steel, slotted spoon, spatula, measuring cup, piece of warm cloth.
Ingredients
| Bow | 1 PC. (very large) |
| Pork | 1 kg |
| Carrot | 1 kg |
| Rice | 1 kg |
| Vegetable oil | 150-200 ml |
| Salt | 3-4 tsp (taste) |
| Pepper | 1-2 tsp |
| Zira | 2-3 tsp |
| Barberry | 1 tsp |
| Garlic | 3 whole heads |
| Water | 900 ml |
Step cooking
- We find a stainless steel pan of at least 5 liters. If there isn’t such a large one, then we halve the amount of ingredients, and take a smaller pan. Peel and rinse the onion. Cut large enough: cut in half, then cut each half in the middle and cut into thick quarters of rings.
- We clean the carrots, wash them and cut them into large strips (you can not grate them).
- We also prepare meat, otherwise then you can not have time. We choose fat meat, but without busting. Very good if it will be ribs. But you can take any other part of the pork. We wash the meat, dry it and cut into portions. The sizes of the pieces are average 5 × 5, 4 × 4 cm.
- Turn on the medium heat, put a saucepan on it and pour vegetable oil into it. When the oil warms up, pour the onion directly into the pan. Do not fry the onion until cooked, just allow it to become soft. It takes up to 5 minutes. Add the onion a little, use somewhere ½ tsp. salt.
- When the onion becomes soft, reduce the heat to a minimum and put the meat in a pan. Do not interfere, do not add anything. Cover and simmer for 30 minutes.
- Soak rice at this time. Rice for pilaf should be taken round. Pour it into a bowl, pour 1 tsp. salt and fill with hot water (60-70 ° C). So the rice will swell slightly, and then it will cook evenly.
- When half an hour has passed, remove the lid from the pan and intensify the fire so that the juice boiled from the meat leaves a little. Now salt the meat (1.5-2 tsp. Salt) and add black ground pepper (1-2 tsp. - focus on your taste). Shuffle. We take the garlic and remove the top husk from it, but so that the head does not fall apart. Wash and put whole heads of garlic in a pot.
- We spread the carrots carefully on the meat, evenly distribute. Now sprinkle the carrots with zira (1-1.5 tsp) and barberry (1 tsp) on top.
- We measure exactly 900 ml of water with a measuring glass and pour into a pan.
- We do not reduce the fire, we cook the entire contents of the pan for 7-8 minutes, without closing the lid. Right now we are trying on salt - there should be a well-salted broth. If necessary, add more salt (somewhere 1-1.5 tsp.). Do not interfere. Everything should be layers! Carrots boil a little, water has come out over its surface - this is a signal to pour out rice. Pour the rice very carefully, level it with a spoon on the surface. We are not afraid that there is no water, it will appear. In no case do we add water. On top of rice we can sprinkle with zira (a couple more pinches).
- Mix the top layer of rice. By the way, we will already see that water has come to the surface. And again we will level rice. Do not cover, cook over high heat for another 10 minutes, while there is water at the rice level. Rice constantly mix and level again (so that it boils evenly).When the water level dropped to the level of carrots, make the fire to a minimum and spread the rice with a slide.
- Cover with a lid. If the rice slide is tight under the lid, we will cover it with an iron bowl suitable in size. This simple manipulation gives rice the ability to swell, rather than abut against the surface of the lid. Cover the pan with a warm cloth (towel, old sweater). Caution! We watch that the fire does not happen!
- Cook pilaf for 30 minutes. After 20 minutes we drop in and, if necessary, add and check the readiness of the rice. Close again and wait for the end of 30 minutes. When time has passed, turn off the fire and do not touch the pan for another 10 minutes - during this time, pilaf is still infused. Open the lid and breathe in a breathtaking aroma! Enjoy your meal!
Video recipe
Pork pilaf is not only super tasty and satisfying, but also a real pleasure to watch it cooked. Enjoy and you, watch the video recipe from a real master. There will be no more secrets for you in the preparation of this dish!
Pilaf has long taken its place in the heart of every mistress. And if earlier you did not dare to cook it (due to the lack of the necessary dishes, due to the fact that it is difficult to get lamb, due to lack of experience), then now be sure to try it. The recipe for making pilaf from pork in the most ordinary pan is a real find. Everything is explained in such detail that absolutely everyone can handle it! This dish can be served for dinner, or you can surprise guests.
It is only necessary to arrange it correctly. Pilaf is laid out on a dish (or portioned dishes) exactly the opposite of how foods were laid during cooking. That is, in this order:
- down - rice;
- further carrots;
- meat on top;
- garnish with garlic (greens are also welcome).
Other recipes for pilaf
Uzbek pilaf with chicken
Pork pilaf in a slow cooker
Crumb pilaf from any kind of meat
Crumbly pilaf with chicken in a pan
Ferghana pilaf at the stake in a cauldron
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