The recipe for home-style pilaf with meat. This is a very simple and affordable pork pilaf recipe for every housewife.
A little about the history of the origin of pilaf
It is believed that this dish dates back to the II-III centuries BC. NS. from the countries of the Middle East and India, these are the dates of active rice cultivation. Despite the fact that rice was grown in China even earlier, the national cuisine does not contain pilaf recipes. Surely the preparation of pilaf still comes from Indian cuisine, which was rich in similar recipes, but vegetarian, and this dish was supplemented with meat in ancient Persia. They began to cook pilaf very actively in the countries of Central Asia: Thailand, Vietnam, etc. It was there that its cooking method diversified and spread to the Western countries of Asia (especially in the Caucasus) and to us in Europe. The word "pilaf" comes from Persia, and its first mentions were in the biography of Alexander the Great. It says that he was treated to this dish in Bactria, the province of Persia and Samarkand.
- Caloric content per 100 g - 196, 2 kcal.
- Servings - 3
- Cooking time - 1 hour
Ingredients:
- Meat - 350-400 grams (pork is better, you can have chicken or other meat)
- Rice - 1, 5 cups (long-grain "Basmati")
- Bulb onions - 1 pc. (big)
- Carrots - 2 pcs. (large)
- Tomato - 1 pc. (big)
- Ketchup or tomato paste - 3-4 tbsp spoons.
- Ketchup or tomato paste - 3-4 tbsp spoons.
- Vegetable oil - 1/2 cup
- Dill and parsley
- Black pepper
- Salt
Home-style pork pilaf
1
Cut the meat into small pieces. 2. Cut the onion into quarters and finely chop into quarters. 3. Grate the carrots on a coarse grater.
4
Pour half a glass of vegetable oil into a cauldron (pilaf must be cooked only in a cauldron) and bring it "almost" to a boil. Add chopped meat, onions and carrots. 5. Season with black pepper and salt generously. 6. Mix everything well and simmer under a lid over low heat, stirring occasionally.
7
While the meat is cooking, you need to rinse the rice well so that the pilaf is crumbly. 8. To achieve this clear water, the rice should be rinsed up to 7 times (in cold water). After washing, set it aside in the water. 9. Now we clean the tomato from the "film". We put water to boil in a saucepan. While the water is heating up, we make a Christ's cut in the tomato.
10
Put a tomato in boiling water for 1-2 minutes. As soon as you see that the skin began to lag behind in the place of the cut, we take it out and let it cool slightly. 11. Remove the skin from the tomato with the handles. 12. In the finished meat, grate the tomato and put 3-4 tablespoons of ketchup or tomato paste.
13
Sprinkle with dried dill and parsley (preferably fresh) and mix well. 14. Put the washed rice and pour in water so that it covers the rice by 0.5-0.8 centimeters. Then, without stirring, bring to a boil, cover and cook over low heat for 20 minutes. 15. Next, turn off the heat and stir the pilaf, then cover it again and let it stand for 10 minutes.
P. S. I cooked pilaf in the fall, so tomatoes during this period are all greenhouse and you can do without them. Better to replace them with more ketchup. And in the summer it is worth adding a tomato: red and ripe.
This was the simplest pilaf recipe. You can also add garlic (3 cloves) here - put it in front of rice, turmeric, hot or sweet peppers, as well as dried apricots, raisins, quince.
