Plov, despite the fact that it does not tolerate fuss and haste, but it should still be able to cook every housewife. I offer a proven recipe for delicious pilaf cooked in the oven.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
During a total rush, the days fly by, one after the other, not slowing down for a minute. You don't have time to wake up in the morning, when night falls in the yard, and there is simply no time left for the preparation of traditional pilaf. However, I personally do not see any obstacles in this, since it can always be done in the oven.
As you know, pilaf is an old Uzbek dish. Its classic recipe includes: meat, rice, carrots, fat and salt. However, mixing all the ingredients does not mean that you will get a real fragrant dish. Most likely, a good hearty rice porridge will come out, which has nothing to do with pilaf. And in order for a dish with delicious pilaf to appear on the table, which you can admire, you should know certain secrets.
The quality of pilaf depends on its basis - the type of rice. It doesn't have to be long or round. And as experienced cooks with experience say, in order for the pilaf to be crumbly, you should use steamed rice. As for the type of meat, then naturally the classic recipe involves the use of lamb or veal. But nowadays there are no less tasty options using pork, beef, chicken. But the dishes used for cooking pilaf are also important, no less than high-quality rice. It should be heavy with thick walls and a bottom, it is good to have a cast-iron cauldron.
The recipe below uses basmati rice, pork ribs, and a non-stick cast iron skillet. However, depending on personal tastes and preferences, products can be replaced with other types.
- Caloric content per 100 g - 203 kcal.
- Servings - 6
- Cooking time - 1 hour 10 minutes
Ingredients:
- Rice - 30 g
- Pork ribs - 1 kg
- Carrots - 1-2 pcs.
- Seasoning for pilaf - 1 tsp
- Garlic - 3-4 heads
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
- Refined vegetable oil or fat - for frying
Cooking pilaf in the oven
1. Wash the meat, pat dry with a paper towel and cut into portions so that each has a bone. Peel the carrots, wash and cut into bars.
2. In a saucepan or skillet, heat oil or melt fat. Put the meat on and cook it over high heat for 5 minutes until it becomes crusty - this will seal the edges of the pieces and keep all the juice in them. Then put the carrots, reduce the temperature to medium and fry the food until a ruddy golden color is formed.
3. Wash the heads of the garlic and remove the top leaves of the scales, but do not peel them completely, the garlic should remain in the husk. After, put the heads in a saucepan. Their quantity can be very diverse, if you like baked garlic put more of it, if you do not particularly prefer to use it, then reduce the amount.
4. Sprinkle food with pilaf seasoning, salt and black pepper.
5. Rinse the rice thoroughly under 7 waters to remove the gluten as much as possible and place it on the meat in an even layer. In no case should the food be mixed.
6. Fill the rice with drinking water 1 finger above the level.
7. Close the saucepan with a tight lid and send it to an oven heated to 200 degrees for 25-30 minutes. When the rice has absorbed all the liquid, turn off the oven, but leave the pilaf in it to reach it.
8. Let the pilaf cool slightly, and only then stir it and arrange in portions.
See also a video recipe on how to cook pilaf in the oven.
