Pilaf is the ultimate culinary aerobatics! This dish is popular all over the world, so there are a huge number of recipes for its preparation. Today we offer to cook incredibly aromatic, spicy and tasty pilaf on ribs.
Recipe content:
- Important products of properly cooked pilaf
- Ingredients
- Step by step cooking
- Video recipe
If you like to feast on juicy appetizing pork ribs, take note of this recipe, you will definitely like it! An amazing combination of friable rice, juicy vegetables, mouth-watering pork, aromatic spices … We are sure that fantastic pilaf with ribs will become your favorite dish!
Important products of properly cooked pilaf
- Rice. The rice variety should have clear, firm grains of medium length and low starchiness. They absorb water and grease well. Sort the rice thoroughly before cooking, rinse it several times under running water and soak it for 2 hours in salted water.
- Meat. The best meat for making pilaf is, of course, lamb. However, you can use completely different varieties of it. Both beef and pork will do, but veal will not give full flavor to pilaf. If the meat is with bones, then it needs to be taken in two times more than what is written in the recipe.
- Butter. Pilaf is cooked in vegetable oil, corn oil, or fat tail fat. Other types of oils will not work.
- Dishes. The pan should be cast iron or any other with thick sides and bottom. Do not use enamelled or other thin-walled dishes.
- Caloric content per 100 g - 230 kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Pork ribs - 1 kg
- Rice - 150 g
- Carrots - 2 pcs.
- Garlic - 3-4 heads
- Bay leaf - 2 pcs.
- Allspice peas - 3 pcs.
- Salt to taste
- Ground black pepper - to taste
- Seasoning for pilaf - 1 tsp
- Refined vegetable oil - for frying
Cooking pilaf on ribs
1. Wash the meat, cut into portions and send to fry in a well-heated cauldron with vegetable oil. Set the heat very high to set the meat in a crust.
2. Peel the carrots, wash and cut into large cubes. In principle, the cutting method is not important. You can even cut her rings. The main thing is that the carrots are chopped coarsely - this will not allow them to soften in the dish, but will preserve its integrity.
3. Cook the meat for about 5-7 minutes and add the chopped carrots to it. Set the heat to moderate and grill the meat and carrots until medium cooked.
4. Rinse the rice under running water and place in an even layer on the meat in a saucepan. Do not stir !!!
5. Season the food with all the seasonings, salt and pepper, lower the whole heads of garlic and cover everything with water. Again - do not stir! Do not peel the garlic, remove only the top dirty layer of husk from it and rinse it.
6. Bring to a boil, reduce heat to low, cover the pot and simmer the pilaf until the water is hidden under the rice. Then taste the rice, if it is crunchy, add a little water and let it soak again.
7. When the pilaf is ready, you can stir it and serve it immediately. The readiness of pilaf is determined by the softness of the rice, the tenderness of the meat and all the absorbed liquid.
8. If you have prepared pilaf for a festive feast, then serve it beautifully. In this case, after cooking, do not stir it, but do the following manipulation. Cover the pot with a plate and turn it over. Rice will be at the bottom of the dish, and aromatic meat with carrots will be fragrant on top.
See also the video recipe on how to cook Uzbek lamb pilaf with quince (recipe from the chef Serge Markovich).
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