Recipe for making pillows in a saucepan. Pillet Powes Recipe in a saucepan

19.11.2019

Creating a saturated sophisticated harmony of tastes is sometimes a long and troublesome business. Thus, and the preparation of an authentic Uzbek Plova requires a lot of time and the presence of a whole assortment range of products and dishes. But not refuses himself the pleasure of taking a pilaf, as often as if I wanted. Simplification of recipes is an interesting occupation, and here sometimes the hoses give birth to new interesting and copyrighted dishes. Pilaf with pork in a saucepan is wonderful tasty dishwhich is preparing quickly, and the taste at the level of the classic option.

Taste Info Second: Cereals

Ingredients

pork (ham or blade) - 300 g;
large carrot - 1 pc.;
large onion - 1 pc.;
white rice (variety Indic) - 300 g;
water - 300 ml;
seasonings for pillings - pinch;
salt, pepper - to taste;
fresh garlic - several teeth;
vegetable oil - 20 ml.

How to cook pork pilaf in a saucepan

Carrot Clear and chopping by brooms (length 1.5 cm, face 1 x 1). Onions free from husks and chopping with a small cube.

Prepare zirvak. Zirvak is a gluable onion flavored with spices. In the pan warmed the half of the oil and fry the bow until golden color, then add carrots. Vegetables are better to cover with a lid, so they will not inlets and are well soaked by the taste of each other. Add half spices for Plov.

Meat rose and dry, remove excess fat. Cut into cubes. Pork lay out to vegetables and extinguish well. In the process, slightly satisfy and add seasonings for the Plov. Meat and vegetables stew under the lid.

Pork and vegetables shifting into a pot with a thick bottom. Next to the mixture it is worth adding some water (2 - 3 tablespoons).

IN classic version Rice should be dry. But for such a variation of the Plova stands rinse well and sweep on 1 tbsp. butter. When rice wakes up, you can add it to a saucepan.

Now topping the water and the pan tightly close the lid. As soon as the rice begins to throw, you should give access to air, and a little one to open the lid.

Pilaf must be copied by about 30 minutes without stirring. Then rice is completely soaked in flavors of spices, vegetables and meat.

After half an hour, the pilaf with meat in a saucepant should be mixed. Then the dish will acquire an intensive shade due to carrots and taste at the expense of spices.

Before pilaf lay down on plates, you need to clean the garlic. Now the cloves passing through the garlic catcher to miss the dish.

The original and beautiful feed of the pilament will be a dish laid out in the confectionery ring. But if it is not in the list of inventory, you can put the pilaf to the cup, and then turn over to the plate. Pedo dill will be perfect decoration.

Note Tips:

When frying rice, you can add a zest orange, then the taste will be more rich and bright.
If rice is disappeared on the serum, the taste of the dish will be softer and delicate.
Saffron will give the pilaf saturated color;
In combination with turmeric, rice becomes more piquant.
You can add that corresponds to each specific taste. Prunes, nuts, greens - the choice of topping is pretty great, the main thing is that they match the taste.

Today we are preparing a stunning chicken pilaf in a saucepan. This recipe tasty Plov With chicken, it turns out the crumbly and very fragrant thanks to spicy spices and garlic. It is necessary to choose spices for pillings with chicken very carefully, because they fill the dish with a stunning aroma, giving it a characteristic spicy taste.

It is best to use a sweet paprika, turmeric, Barbaris, Ziru, Zhambil and Saffron for pillings with chicken. So let's tell you as much as possible to cook chicken pilaf.

Ingredients:

300 g of long-grained rice
500 g chicken fillet
800 ml of water
1 carrot
2 Average Spun bulbs
3-4 cloves garlic
2 tbsp. l. Spices for Plov
100 ml of vegetable oil
salt to taste

How to cook chicken pilaf in a saucepan:

Chicken fillet wash, dried napkins. Clean the meat from the film and fat. Cut it into small pieces of 2 for 2 centimeters.

In a saucepiece or a pot of thick, warm-up vegetable oil. I used sunflower, and olive or corn is also suitable. When the oil heats up well, gently lay out pieces of chicken fillet into it. So the meat is formed appetizing rosic crust And it will remain juicy inside.

On average fire, we will fry the chicken to a golden shade, as required by the recipe for a chicken in a saucepan.

Meanwhile, we will prepare vegetables. Onions clean and cut a small cube.

Peel carrots, clean from the peel and cut half rings, observing step-by-step recipe Pleet with chicken.

Sleep chopped vegetables into a saucepan with fried chicken meat.

Mix, ingredients spice ingredients to crumbly plov With chicken it turned out fragrant.

Then continue to stew meat with vegetables under closed lidso that the carrots with the bow have become soft.

Cooking Ploves from chicken implies the use of long-grained rice of Basmati variety. Then the dish gets crumbly and will not resemble rice Kishu.. Thoroughly, our rice, often changing water.

Observing the recipe for the preparation of pillings from chicken, poured washed rinse in a pan with chicken fillet and vegetables.

Space to taste. At this stage, I add a few purified garlic cloves for the flavor to the scent of the chicken.

Will all the ingredients of hot water, we mix and cover the lid.

In a saucepan, using stolen long grain rice? You can find the answer to this culinary question later. It is also worth noting that it does not require a large amount of time and hard-to-reach ingredients to create an eastern dish.

How to cook pilaf in pork saucepan

Required products:

rice was restned long grain - 1.5 grades. stack;
fresh pork pulp - 250 g;
sweet bulbs are large - 2 pcs.;
fresh carrot large - 2 pcs.;
seasonings intended for Plov - ½ dec. l.;
vegetable oil - 25 ml;
tomato paste - 2 dec. l.;
salted iodized - 1 spoon;
ground pepper fragrant - a few pinch;
fresh garlic - 3 middle heads.

Processing meat product

If you think about how to cook pilaf in a saucepan, first decide, from what meat you want to do it fragrant eastern dish. It should be noted that with proper heat treatment it is equally well obtained from beef, veal, chicken, lamb, and so on. We decided to purchase a small piece of pork pulp. It is required to wash thoroughly, and then cut into medium cubes.

Processing

Plots with pork in a saucepan It is advisable to prepare from stolen long grain rice. After all, only so you get crumbly and delicious dish. Thus, the croup is required to go through (if necessary), and then wash thoroughly in the sieve in warm water.

Processing vegetables

To understand how to make pilaf in a saucepan, it should be remembered that the recipe provides for the use of not only the meat ingredient and rice cereals, but also products like carrots and onion. They need to be dispersed, clean, and then cut into thin quarters and semiring.

Thermal processing of dishes

After all major ingredients are prepared, it should be proceeded to their heat treatment. To do this, take a big saucepan, put all the cut meat there, add salt and pepper, as well as a couple of glasses of drinking water. After its boiling, it is necessary to remove the foam from the broth, cover the lid and cook for half an hour. Next to meats should lay onions by half rings and the quarters of carrots. After 12 minutes in a saucepan need to add tomato paste, seasonings, intended for Plov, steady rice and crude heads fresh garlic. Then the ingredients need to mix, pour it some more water and cook after boiling for 10 minutes.

So that the pilaf turns out to be crumbly, after the above time it must be removed from the fire (without opening the lid), put it in a warm place and carefully wrapped with a blank. In this position, the delicious eastern dish is recommended to withstand even about half an hour.

Correct feed to the table

Now you know in a saucepan, using pork and stolen rice. After 30 minutes, the dish is recommended to get from under the blanket, open the lid, mix a big spoon, and then decompose on plates and file family members together with wheat bread and vegetable salad.

Creating a saturated sophisticated harmony of tastes is sometimes a long and troublesome business. Thus, and the preparation of an authentic Uzbek Plova requires a lot of time and the presence of a whole assortment range of products and dishes. But not refuses himself the pleasure of taking a pilaf, as often as if I wanted. Simplification of recipes is an interesting occupation, and here sometimes the hoses give birth to new interesting and copyrighted dishes. Pilot with pork in a saucepan, this is a wonderful delicious dish that is preparing quickly, and the taste at the level of the classic option.

Ingredients

pork (ham or blade) - 300 g;
large carrot - 1 pc.;
large onion - 1 pc.;
white rice (variety Indic) - 300 g;
water - 300 ml;
seasonings for pillings - pinch;
salt, pepper - to taste;
fresh garlic - several teeth;
vegetable oil - 20 ml.

How to cook pork pilaf in a saucepan

Carrot Clear and chopping by brooms (length 1.5 cm, face 1 x 1). Onions free from husks and chopping with a small cube.

Pork and vegetables shifting into a pot with a thick bottom. Next to the mixture it is worth adding some water (2 - 3 tablespoons).

In the classic version, rice should be dry. But for such a variation of the Plova stands rinse well and sweep on 1 tbsp. Butter. When rice wakes up, you can add it to a saucepan.

Now topping the water and the pan tightly close the lid. As soon as the rice begins to throw, you should give access to air, and a little one to open the lid.

Pilaf must be copied by about 30 minutes without stirring. Then rice is completely soaked in flavors of spices, vegetables and meat.

After half an hour, the pilaf with meat in a saucepant should be mixed. Then the dish will acquire an intensive shade due to carrots and taste at the expense of spices.

Before pilaf lay down on plates, you need to clean the garlic. Now the cloves passing through the garlic catcher to miss the dish.

When frying rice, you can add a zest orange, then the taste will be more rich and bright.
If rice is disappeared on the serum, the taste of the dish will be softer and delicate.
Saffron will give the pilaf saturated color;
In combination with turmeric, rice becomes more piquant.
You can add that corresponds to each specific taste. Prunes, nuts, greens - the choice of topping is pretty great, the main thing is that they match the taste.

If you do not have a cauldron, cook pilaf in a saucepan at home is very simple! Recipes are very simple performed.

Love rice with meat and spices - prepare the pilaf in a saucepan at home! This dish in many countries is prepared in different ways, but everywhere pilaf remains popular.

Meat - 1 kilogram (lamb, beef, chicken or pork - optional)
Fig - 400 grams
Carrot - 1 piece
Onions - 1 piece
Garlic - 6 teeth
Salt and seasonings - to taste
Barbaris - 1 pinch
Vegetable oil - 40 grams

Cut meat. I took a pork - she and greasy and like in the swarm of my homemade. Perfect choice - lamb, but this is a matter of taste. Cut meat with medium sized pieces.

Send meat to the pan roars, after which you begin shredding vegetables. Onions I cut not quite finely.

When the meat breaks the juice and starts to be frozen, add onions to it, and also spoil and pepper. I add several zubkov squeezed garlic. I chopped carrots, but it is possible to grate it on the middle grater.

After roasting vegetables and meat, send them to a saucepan. Please note that the container should be with a thick bottom - so your pilaf will not be injected and will prepare at perfect temperatures.

Rinse thoroughly (I did it several times) and add over meat with vegetables. Classic recipe Plov in a saucepan implies the introduction of broth in the pilaf. I used conventional water.

When the water begins to gradually disappear, put the head of garlic and barbaris in rice. In the seasonings for Plov, Barbaris is always found, but it can be used separately. I pour water on 2 fingers from the top and, if necessary, put a pan on water bath - Two hundred rice until ready.

That's all - the pilaf is ready! Optionally, you can, when applying, pour it out its greens.

Recipe 2, step-by-step: chicken pilaf in a saucepan

This pilaf consists of lamb. But it's difficult to buy it, but I wanted to cook more dietary pilaf, so it was her guys, so used chicken meat. The saucepan used with a thick bottom. Plov managed!

Chicken breast 500 g
Basmati rice 275 g
Carrot 200 g
Onions of 160 g
Garlic 1 head
Water 640 ml
Salt to taste
Seasoning for povel to taste
Vegetable oil 200 ml

Onions cut half rings, carrots cut thin straw.

Chicken meat cut into small pieces.

At the bottom of the pan pouring the oil and warming it. On the oil fry the meat until golden color.

To the meat add onions, fry 2-3 minutes, and then add carrots. Solim, add spices.

Rice rinse to transparency and lay it into a saucepan. The head of garlic stick in the middle, in fig. Neatly through the noise pour hot water. I bring to a boil. Fire is reduced to a minimum. For about 40 minutes, until the liquid part is pressed. Let's stand. Then mix it gently.

Plov is ready!

Recipe 3: how to cook pilaf in a saucepan

And let's ask you a new step-by-step photo recipe and learn how to cook delicious chicken plov In a saucepan, because it is not always possible to get a large cast-iron container - a cauldron or a high-skill for making a pill. I promise that the pilaf, cooked in the "pans" version, will be at all worse than the right one of the Kazan. The composition of the ingredients of our Plov is nothing special will differ, therefore, it is also easy to prepare it as a traditional Eastern and very festive dish.

chicken - 1200 grams;
onion - 3 heads;
carrots - 3-5 pieces;
spices for Plov - to taste;
salt to taste;
parished rice - 450 grams;
bay sheet - 1 (optional);
young garlic - 1 head;
sunflower oil - 50 ml;
water - to taste;
curly parsley or kinza - for feeding.

We prepare vegetables - clean and cast a half-stick or quarters of the rings onions. Modooning onions on a frying pan in oil to a golden shade.

Clean carrots and lay wide slices or brooms - as a hand takes. Modooning together with the bow also until goldenness.

For the preparation of Plov, we will use a large saucepan of good stainless steel with a wide and thick bottom. Chicken need to cripple portion slices and fry in a saucepan on sunflower oil Before evaporation of moisture. At the end, connect the carrot-onion passer, continuing the preparation of "zirvak" - roasting from meat, carrots and onions with spices.

We refuel the zirvak spices for the pilaf, mix well. We add salt and mix well again. If necessary, you can add an additional portion of sunflower oil.

The main and most important ingredient for the pista is considered to be rice and we have a steady option in the pilaf. Especially covering the rice ready to roasted for the pill.

On top decay the cloves of young garlic, slightly deepening them inside the cereals. Pour boiling water so that the rice drowned in the water on two or three fingers. We make water, we connect the leaf of the laurels and immediately reflect the heating mode to the minimum temperature, and then cover the saucepan with a lid.

Preparing pilaf in a saucepan of about 45 minutes. Slightly piercing in the process of a long side of the spoon, and when the pilaf will prepare, the pan is covered with a blanket and leave for a couple of hours.

Under the compliance with the entire cooking technology, the pilaf in a saucepan will be quite crumbling and incredibly tasty. Mix the contents with a long wooden blade, as if slightly raising chicken meat up. We declare on the portion plates, we supplement the greenery of parsley or cilantro and immediately apply to the table while hot.

Recipe 4: Pork Powes in Pans (Stepguard)

500 -600 grams of pork (sishek or edge)
1 -2 Carrots
1 - 2 bulbs
Salt, Pepper, Spices for Plov
Vegetable oil

Before the start of cooking rice for the Plov needs to soak.

I used the steamed rice it is more suitable for the preparation of the pila.

Pork, Oreshek or Rib, wash, cut excess fat, if there is, and cut into portion pieces.

Cropped fat is not thrown away, but to fry in a frying pan so that the fat is wound.

Frozhards throw off, but on the resulting fat fry meat from two sides to a golden color.

Meat along with the fat on which it roasted, lay out in a preheated saucepan. If fat will be little, you can add some vegetable oil.

Onions clean, wash, cut into cubes and add to meat.

To cover the lid and fry until the bow becomes transparent. During this time he will let juice. Carrot wash, clean, cut straw and add to meat.

I used to grate on the grater, but the carrot chopped with straw is tastier. She gives sweetness to the dish.

Give carrots to waiver until soft, add a glass of a glass of water to meat and salt.

Cover tightly cover, reduce fire and stew so that the meat has become almost ready, approximately 30 minutes.

Rice rinse as long as the water becomes transparent. Then leak it on the colander to remove excess water.

When the meat is preparing, it is possible to put it a bit from above, lay out rice from above.

Pour the pilaf hot, boiled, salted water so that the water coated is 1.5 cm.

Increase the fire, wait until the pilaf boils, and the rice will choose all the water. You can then add a couple more of water spoons, reduce fire, thicker, if necessary, add spices, cover with a lid and stew until ready. During the preparation of the pilaf, do not mix. Stir the pilaf before serving on the table.

Plov turned out to be delicious, crumbly and absolutely not fat.

Recipe 5: how to cook loose pilaf in a saucepan

Classic pilaf with pork in a saucepan on a gas or electric cooker can be prepared at no worse than on a fire. Moreover, for modern hosts, this option will be much more convenient and more affordable.

Of course, a feature of the preparation of this dish should be taken into account. Since the saucepan cannot heat the same on all sides, like a cauldron with a semicircular bottom, it is very important to ensure that the croups do not digest. That is why there are several simple secrets how to prepare porch pilaf in a saucepan. Knowing the rules for the preparation of products and cooking technology, you can prepare a stunning treat at home.

Pork - 450-500 g
Onions - 100 g
Carrot - 1 pc.
Rice Linger - 1 Glass
Water (boiling water) - 2 glasses
Garlic - 3 teeth
Vegetable oil - 100 ml
Barbaris, Zira, Turmeric - 1 pinch
Salt to taste
Bay leaf (optional) - 1 pc

Prepare everything required products. If the meat is fat or a fatty, it will need to cut into small pieces, cut off excess fat and veins. Rice can be taken any, but long-grain varieties are best suitable for pork. Water heat in advance, and pick up the spices to your taste.

For the preparation of the base - Zirevak need to prepare meat and vegetables. Onions and carrots must be cleaned from the peel and chopped with thin lumps. Cut the meat arbitrarily.

If you are cooking in an enameled saucepan, the zirvak is best prepared separately in a pan or cauldron. But if except the pan does not have another suitable dishes, it will be suitable. Put the meat on one pan, drip some oil - no more than 1 tablespoon and fry it on a strong heat.

When the meat becomes softer and a beautiful ruddy crust will appear on all sides, add the remaining oil and vegetables.

Fry foods to soft vegetables.

Put in a saucepan ziru barbaris and turmeric, mix and add salt to taste. At this stage, you can add any spices to your taste.

Pour boiling water into the pan so that the water covers all the products and close the lid. Stew zirvak on medium heat for 20 minutes.

While boiled zirvak for Plov, prepare rice Crup. Pour rice into a comfortable deep bowl and rinse well in running water. Wash you need to wash the starch.

Prepared rice fill in a small amount of water and leave for 15 minutes. When the grains do the necessary water well, lean the cereal on the siete and let the stroke of the fluid.

During this time, the zirvak should be ready - the fifth should become homogeneous color, and a thin fat film appears on the surface.

Put the prepared croup on top of meat and vegetables and scatter. You do not need to add water! Close up with a saucepan with a lid.

Cook the pillet pilaf on the plate in a saucepan is not longer than 20 minutes, otherwise it can burn. If the rice has not yet reached full readiness, remove the pan, cover it with a warm blanket or put the oven to the oven heated to 70-80 degrees. In 10 minutes, the cereals will reach ready due to the hot pair.

Incredibly fragrant and crumbly pilaf from pork in a saucepan ready.

Serve it on a wide flat plate by adding as a snack fresh vegetables And fresh greenery salad and your loved ones will appreciate your culinary abilities. Bon Appetit!

Recipe 6: Pilaf in a saucepan with lamb (with photo)

600 grams of lamb
100 grams of fat
3 pieces of bulb
3 pieces of carrots
30 ml Vegetable oil
2 stack. Fig
2 pieces garlic
2 tbsp. l. spice
to taste Sol.

The lamb used the filleic, from the back leg, the bulbs and carrots are small, garlic 2 heads, spices for the povel - those that listed above in the text. Fat - bars, with the same leg cut off with a fillet.

Cut the onion to a cube, carrot - thin straw. In a saucepan (I have an ordinary enameled deep saucepan, but she has a fairly thick walls) we split the plant vegetable, lay out the sliced \u200b\u200bfinely bars of fat and onions, fry 5-7 minutes.

We add carrots and sliced \u200b\u200bwith small pieces of meat, we continue to fry for another 15 minutes, sprinkled with ground spices and putting the zirvak well (remember: it needs to be placed!).

Pour the roasted zirvak rice (washed several times in cold water), Pour boiling water - it should cover rice above 2-3cm, plunge in rice of garlic head, cover the saucepan with a lid. I have a deep saucepan, at first I put a small lid - it is placed inside a little higher than the level of products, literally on 5 cm, and with a pot of the pot on top of the pot.

Tom's pilaf on a weak heat for about 40 minutes, then discover, check the readiness of rice - rice is ready, it means that the pilaf is ready.

Finished pilaf feeding to the table, stirring, with heat with heat!

In my opinion, there are no special wisdom in the preparation of pillings in a saucepan. The main thing is that it was not a thin saucepan, in which everything burns - first we fry the products right in the pan, so it is important that this item of the kitchen consumers is high-quality. Any heavy saucepan with more or less thick walls is perfect. Next, it seems to me that, preparing pilaf in a saucepan, it is better to use 2 covers, as I do. It turns out that with a smaller free area over the products, they are prepared faster and more intensively, as a result, the rice will not turn into porridge. In general, everything is possible - you just want to want!

Bon Appetit everyone!

Recipe 7: Pilaf at home in a saucepan

Fishing with chicken - a dish is much lighter than with a pork or lamb. This applies to both fatness and calorie and cooking. The chicken is preparing quite quickly, and it does not need to cook for a long time. It is enough to fry slightly, and it will come together with rice. And the spices are used less spicy and sharp, for which the stomach will say a particular thank you.

Chicken (fillet) - 400 g
Rice - 1 cup
Onions - 1 pc.
Carrot - 1-2 pcs.
Vegetable oil - 4 tbsp.
Salt, spices - to taste
Garlic - 3-4 teeth

We prepare the desired ingredients: the chicken is defrosting, the vegetables are mine and clean. If used not fillet, but other parts, it is desirable to remove the skin - it turns out not very tasty in the pilaf.

Chicken cut into small pieces and fry on hot vegetable oil A few minutes while she does not bother.

Onions cut finely, carrots rudder on a grater or cutting cubes. We add to the chicken and fry for a few more minutes. We pour water (about the half-liter), add spices and salt. The washed rice fall asleep over the roasted and neatly recall. The fluid should be so much so that it covers all the ingredients by 2 fingers. Garlic clean, every lolk cut along and decompress the rice from above.

Cover the dishes with a lid and we reduce the fire to the value below the average. We leave to remove 20-25 minutes. Readiness I define on rigs - if the grains have become soft, then it's time to turn off. Let's breed 10 minutes, gently mix and apply to the table.