Indian pilaf
We will wash rice, dry it, fry it in 1 tablespoon of fat, or in vegetable oil, for a few minutes. First the rice grains will be transparent, then white and will be matte. Then let's pour boiling water into rice 3, add 1.5 teaspoon of salt. When this mixture boils, close the lid and on a slow fire will bring to readiness. Rice in itself will absorb all the water, and will become crumbly and soft.
With this rice we serve fish with or without gravy, poultry, fried pieces of meat. To whom, as you like.
Pilaf with meat
Ingredients: half a glass of rice, vegetable oil or fat. 2 cloves of garlic, ½ kilogram of meat, 2 onions, salt, cloves.
Preparation. Finely chop the onion and fry until golden, put the meat there and fry with onions, until the oil stops to give juice. Then add the spices, garlic, water and simmer on a small fire until cooked.
Rice is washed and dried. Fry in oil until rice grains become matte, add 3 cups of broth or water and simmer on low heat, in a closed saucepan until the rice becomes soft and all the liquid is absorbed.
Pilaf with lamb and prunes
Ingredients: take 500 grams of lamb, 60 grams of fat, 1 cup of rice, 200 grams of prunes, 2 pieces of onions, salt, saffron, cinnamon.
Preparation. Cut into small pieces of meat, brown it in 2 tablespoons of preheated fat. Fry the onions, add 2 cups of hot water, salt, stew for 10 minutes, put, washed prunes, season with cinnamon and simmer on low heat until ready.
Dry rice fry in fat, so that it becomes transparent, add a liter of boiling water, salt and cook on low heat. When the rice is cooked, we throw it back on the sieve and mix it with the saffron tincture. We put the rice on the dish, we will place meat with prunes on top.
Pilaf with lamb and beans
Ingredients: 500 grams of lamb, 60 grams of fat, 150 grams of rice, 150 grams of beans, cumin, pepper salt and greens.
Preparation. We will cut the meat into pieces of about 20 grams each, fry in hot fat, season with pepper and salt, add a little hot water, stew until fully cooked.
Rice and beans boil separately. Beans are dropped into salted boiling water and cooked on low heat until ready. Dry rice heat in the fat until it becomes transparent, add a liter of boiling water, salt and cook on low heat. If there is a lot of water and rice is very strong, then the broth will become thick.
Finished rice can be thrown on a sieve, let the water drain, then we shift the rice to a dish, and put the beans and meat on top. Sprinkle with chopped herbs, or put whole parsley leaves next to the plov.
Pilaf with onions simple
Ingredients: 1.5 cups of rice, 3 cups of water, 1.5 teaspoons of salt, ¼ teaspoon of hot red pepper, cloves, cinnamon, a little chopped figs, 4 cloves of garlic, 1 onion, 2 tablespoons of vegetable oil or fat.
Preparation. Onions and garlic shall be finely chopped and fried in oil until golden. Add the squeezed rice, spices and fry until the rice grains are matte. We'll pour the broth or boiling water, let the plav boil, cover it with a lid and simmer on low heat, until all the liquid is absorbed. We will overeat the rest of onions and decorate them with pilaf.
Pilaf with young peas
It is prepared in the same way as pilaf with onions. To the overcooked onions, add 1.5 cups of young green peas and put them out together. You can take canned peas. Only in this case, we add it at the end of the preparation of pilaf, so that it can not be digested.
In pilaf with peas add the overcooked onions and 10 nucleoli of crushed almonds. We will decorate the ready dish with cucumbers, tomatoes, greens. Very delicious is a pilaf made from poultry meat. We cook pilaf with goose, turkey, duck, chicken.
Pilaf with chicken
Ingredients: 1 medium chicken, 2 tablespoons of warm milk, 1 teaspoon of saffron, a little cloves, 2 cloves of garlic, 1 onion bulb, vegetable oil, 1 teaspoon of salt, 2 cups of rice.
Preparation. We'll wash the chicken and cut it into slices. Mix and rub into paste, add water, salt. Fry in garlic garlic and onions until golden, put chicken pieces in it, add and extinguish a little until the meat is soft.
Rice is cooked, as in previous recipes, then mixed with chicken. Add 2 tablespoons chopped garlic and onions, fried in 2 tablespoons oil.
Plov (Azerbaijani cuisine)
Ingredients: take 800 grams of chicken, 200 grams of melted butter, 0.4 grams of cumin, 80 grams of dried cornel, 200 grams of schnapps, 80 grams of onions, 600 grams of rice, pepper, salt to taste.
Preparation. Cook the chicken until cooked. On the broth we cook the pilaf with the rice, let it be half cooked, and fill it with oil. Separately on the oil pass onions, fruits and cumin. We serve pilaf to the table, we lay it with a slide, we pour infusion of saffron. Pieces of chicken put around and on top, garnish with a side dish of fruit.
Pilaf with cauliflower
Ingredients: 225 grams of cauliflower, 1.5 cups of rice, 2 tablespoons of vegetable oil or fat, 6 cloves of garlic, 1 onion bulb. It will take a little ginger, cloves, 1 glass of curdled milk, 2 teaspoons of salt, 1 teaspoon of red ground pepper.
Preparation. We'll wash rice, dry it. Fry in cauliflower, pre-salt it, pepper. Separately fry garlic and onions, put rice, cloves, cardamom and fry until the rice is matte. We will pour the curdled milk and 3 cups of hot water, bring the pilaf to a boil, close the lid and simmer until tender.
You can cook with tomatoes, carrots, patissons, with zucchini, white cabbage. Delicious pilaf with mushrooms.
Pilaf in Indian vegetable
Ingredients: 150 rice, 0.5 cardamom, 4 tablespoons vegetable oil, 80-100 grams of tomato paste or fresh tomato, 50 grams of carrots, 50 grams of green peas, ground pepper, cinnamon, cloves, salt to taste.
Preparation. Rice fry in oil until golden, add the spices, fried onions, salt and pepper. Then we will pour rice with water in the ratio 1 to 2 and cook until half ready. Put the vegetables and bring in a water bath until ready.
Pilaf in Creole
Ingredients: take 150 grams of fresh tomato, 150 grams of sweet green pepper, 150 grams of fresh mushrooms, 80 grams of butter, 250 grams of rice.
Preparation. Fry the dry rice. Mushrooms cut into slices. Pepper bake, cleanse the seeds and peel, cut into cubes and let in oil. Put all this into rice, fill it with hot broth and bring it to a boil. Close the pan and put in the oven for 15 or 18 minutes.
Pilaf with prunes and rice
Ingredients: 2 cups of rice, half a glass of cucumber brine, ½ cup of hot tomato sauce, 300 grams of prunes, sugar and salt to taste.
Preparation. Prunes are washed, let them swell in hot water, free from the stones and mixed with boiled rice. With a brine cook a spicy tomato sauce, add sugar and salt to taste, then strain through gauze. Plov we fill with a cooled sauce and decorate the fruits of prunes.
Pilaf in Chinese
Ingredients: 110 grams of crab meat, 110 grams of lobster meat, 60 grams of peeled shrimp, 1 pepper, 1 onion, 1 tablespoon of soy sauce, 4 glasses of rice, 20 grams of mushrooms.
Preparation. Shrimp washed and cleaned. Then quickly fry in the oil of crab meat, lobster and peeled shrimp. Finely chop and fry, separately from seafood, onions, mushrooms, sweet, red pepper. Add rice to the vegetables and fry for 2 minutes. Then we mix rice with seafood, and soy sauce.
Pilaf in Romanian with beef
Ingredients: 1 kg of beef, take ¾ cups of rice, 2 onions, 1.5 liters of water, 1 tablespoon of tomato paste, 2 tablespoons of butter, pepper, salt.
Preparation. Beef - rump or scapular part cut into equal pieces, fry with chopped onions, make sure that the onion does not blush. We will pour water, add pepper, salt, tomato paste and cook for about an hour.
Ready meat is transferred to another pan, and the broth is cooked until it boils to ¼ liter. Then we strain it through a sieve, and pour into a saucepan with meat, put it on a stove. When the soup with meat boils, let's put the rinsed rice, we close the pan with a lid, put it in the oven for 20 minutes. After the rice has absorbed all the water, stir carefully the top layer, and let it stand for a few minutes, after which we feed it to the table.
Classic pilaf in Armenian style
Ingredients for 1.5 cups of rice, 1.5 cups of beans, take 500 grams of mutton, ½ teaspoons ground black pepper, 3 or 4 garlic cloves, 100 grams of butter, 1 teaspoon ground cinnamon, ¼ teaspoon saffron, 1 teaspoonful spoons of thyme, 100 grams of flour, 2 onions, 2 eggs, 100 grams of vegetable oil, salt.
Preparation. Soak the beans for 8 hours in water, then boil in the same water. Rice will be thawed, we will rinse in cold water, then boil in salted water for 10 minutes, water will be salted. We will clean the lamb, wash it and cut it into large pieces. Thyme will be pounded with pepper, garlic and salt, mix well and rub this mixture with lamb, then put the meat aside for 15 minutes.
In the frying pan, warm the vegetable oil, put the meat with onions, chopped rings and fry on both sides for 10 minutes, cover with a lid and simmer until cooked on low heat.
We knead the dough from flour, a pinch of salt and eggs, roll out a thin layer. In the cauldron we melted the butter. Lay out a thin cake of dough, then a minute warm up on low heat. Then we will pour half a glass of boiling water saffron and cook for 5 minutes. We mix the rice with the beans and put them into the dough, top with melted butter and saffron, put it in the oven for 15 minutes. Plov we lay out on a wide dish, cut the dough into triangles. We will add rice pieces of dough and meat. Top with a sauce that was left after extinguishing the meat, and sprinkled with cinnamon.
Pilaf in Greek from mutton
Ingredients: 800 grams of mutton, take 400 grams of rice, ½ cup raisins, vegetable oil and ½ tablespoon ghee.
Preparation. We cut the mutton from the brisket, cut it into pieces, fry it in a frying pan, so that the meat is browned from all sides. Let's boil the rice, put it back on the sieve and put cold water on it to make the rice crumbly. Mix rice with lamb, washed raisins, put together in a saucepan. The walls of the pan are well lubricated with lamb fat. To the pilaf add ½ tablespoon ghee, cover the pan with a lid and simmer in the oven for half an hour. When serving on a table, pilaf is served on a warmed dish.
Pilaf with meat balls
Ingredients: 1 kilogram of rice, 500 grams of meat, 3 or 4 onions, 400 grams of carrots, 300 grams of vegetable oil, spices, salt to taste.
Preparation. Meat finely chopped, seasoned with spices and salt, mixed with chopped onions. From minced meat we make meatballs. In a hot oil, fry the meatballs to a ruddy crust, put them in a bowl, cover and set aside. Then in oil, fry the carrots, onion and cook the pilaf, as usual. Before laying the rice, let's lower the meatballs. Finished pilaf is well mixed, laid out on a dish, and the meatballs are spread over the pilaf.
Pilaf with pork and chicken
Ingredients: 1 cup of rice, 200 grams of chicken broth, 1 chicken, 150 grams of pickled red pepper, onion, 200 grams of pork ham, 200 grams of canned green peas, 5 tablespoons of vegetable oil, 3 tablespoons of tomato paste, parsley, salt, pepper to taste.
Preparation. We'll sort, rinse the rice and fry in vegetable oil for 7 minutes. We cut the pork into cubes and fry it with tomato paste. Chicken cut into portions and fry in vegetable oil, with tomato paste and finely chopped onions.
In a deep frying pan we put fried onion, chicken and pork with tomato and onions, pour the broth, close the lid and simmer on low heat for 30 minutes. 10 minutes before the meal is ready, add the pickled peppers, green peas. We lay out ready-made pilaf on the dish and sprinkle parsley with finely chopped herbs.
Festive pilaf
Ingredients: 800 grams of mutton pulp, 1 kilogram of rice, 1.5 cups of vegetable oil, 5 pieces of onions, 4 carrots, 200 grams of dried apricots, 3 cloves of garlic, 3 cups of peas. One tablespoon of raisins, 1 tablespoon of pomegranate seeds, 2 eggs, ground black pepper, salt.
Preparation. Peas for 6 hours in cold water. Cut the meat into slices and fry in oil. Carrots and onion cut into cubes, combine with meat and fry. To the fried meat we will add dried apricots, garlic - whole denticles, peas. We will pour water on it to cover the food for 2 centimeters and stew until the peas become soft. Put pepper, salt, pour rice, hot water and stew until rice is ready. Add the washed raisins, cover the lid for another 20 or 30 minutes. Remove the garlic and put the pilaf on the dish. We will make dried apricots, grains of pomegranate, boiled eggs.
Pilaf from squid
Ingredients: 400 grams of squid, 1 onion, 40 grams of carrots, parsley. Dill greens, 150 grams of rice, salt, pepper, 30 grams of vegetable oil.
Preparation. Squid processed and cut into slices. We cut the carrots into strips, fry the onions and combine them with almost ready-made rice. We combine rice with squid, vegetables, add water, pepper, salt and stew in the oven until rice is ready. We serve to the table, decorating with greens.
Uzbek pilaf from Anastasia Myskina
Ingredients: 600 grams of fat lamb, 800 grams of rice cereal, 300 grams of vegetable oil, 650 grams of carrots, 250 grams of onions, spices and salt to taste.
Preparation. We'll go over and wash the rice, soak it for 1.5 or 2 hours in salted water. Cut the meat into pieces, each 30 or 40 grams, fry until a crusty crust in vegetable oil. Then put the onions cut into half rings and continue the frying. Put the sliced carrots, mix everything, add water, salt and spices. Stew for 25 or 30 minutes. Throughout the surface of the cauldron we will lay rice, and cook in an open bowl until the liquid boils out. We will collect the middle of rice with a slide, close the lid and simmer until ready for 30 or 40 minutes. Ready to cook the pilaf carefully. When serving on the table, vegetables and rice, we put the meat, which is cut into small pieces.
Cook cooking pilaf houses, there is a wide variety of pilaf recipes, you can pick up such pilaf, which will appreciate your loved ones. And I still wish you a pleasant appetite.