Have you ever eaten cooked pilaf in pots in the oven? Then be sure to take note of this recipe. The taste of the dish will delight your whole family, and the simplicity of the cooking method will surprise the hostess.
Content:
- What is pilaf
- Rice selection
- Ingredients
- Step by step cooking
- Video recipe
Of course, the most delicious pilaf is grilled over an open fire. However, in pots in the oven, pilaf, and all the dishes, turn out to be no less tasty, besides, it is much better than those cooked in an ordinary saucepan on the stove. In addition, the pots are very convenient as they are portioned and each eater will have their own portion.
What is pilaf?
In cooking, there are many recipes for cooking pilaf. But they all necessarily consist of two parts: cereals and meat. The cereal part is rice, but it can also be corn, peas or wheat. The meat in the classic version is lamb, but in modern cooking, any of its types and varieties are used.
Rice selection
There are many nuances for the preparation of pilaf, incl. and the right choice of rice. Since the rice should turn out to be crumbly and whole, and not sticky and falling apart. For this, preference is given to transparent and strong varieties, preferably unpolished. Rice should have low starch content and absorb fat and water well. Thai and Indian varieties are not used for cooking pilaf, but Tajik and Uzbek rice will be the best option. It is also very important to rinse the rice several times until clear water.
- Calorie content per 100 g - 360 kcal.
- Servings - 6
- Cooking time - 1 hour 20 minutes
Ingredients:
- Pork - 700 g (any other type of meat is possible)
- Rice - 200 g
- Onions - 1 pc.
- Garlic - 3 cloves
- Seasoning for pilaf - 1 tsp
- Bay leaf - 3 pcs.
- Allspice peas - 6 pcs.
- Salt to taste
- Ground black pepper - to taste
- Refined vegetable oil - for frying
Cooking pilaf in pots
1. Wash the meat well under running water. Remove all film and strands. Fat can be removed or left, this is a matter of taste. After that, cut the meat into medium-sized pieces, about 3-4 cm.
2. Put the frying pan on the stove, add vegetable oil and heat well. It is important here that the oil for pilaf, whatever fat is used, must be overheated to a temperature of 200 degrees. With strong heating, dark smoke will come from the oil, then turn down the heat and the smoke will become light. When the smoke completely disappears, it means that the oil is overheated. Be very careful in this process. If moisture gets into the hot oil, it can burst into flames.
3. Then send the meat to the pan to fry. Make the fire slightly above average so that the meat is immediately covered with a crust, which will preserve its juiciness.
4. Peel the onions, rinse under running water and cut into half rings.
5. When the meat is lightly browned, add the onion to it.
6. Season the meat with salt. Ground black pepper and fry over medium heat until tender.
7. Divide the cooked meat into pots.
8. Peel the garlic, wash and cut into large pieces.
9. Arrange the garlic in pots, add bay leaves and allspice peas.
10. Rinse the rice thoroughly, changing the water until it becomes completely transparent. But there is another option, you can pre-soak the rice for one hour in warm water. The friability of the future pilaf will depend entirely on the quality of the rice washing. If the rice is cleaned of impurities and dust, then the pilaf will turn out in the form of sticky porridge. After that, spread the rice over the peas, and lightly season with salt and pilaf seasoning.
eleven. Pour all the products with water above the rice by one finger and send the pilaf to the oven preheated to 200 degrees to cook. When the rice has absorbed all the moisture and reaches softness, turn off the oven, but leave the pots in it. Pilaf will languish, reproach and reach.
Pilaf can be served directly in pots, or you can put it on plates.
See also the video recipe: Chicken pilaf in a pot.
