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Pilau

Pilau

Peel an onion and cut it into small pieces, which we add to the pot where we put the chicken fat and heat it a little, after which we add the diced carrot and the pepper.

Let them cook a little together and then add the rice and water.

Add salt and pepper and simmer until the water drops and the rice is cooked.



Pilaf with mushrooms

Ingredient:

8 tablespoons rice
1 tablespoon oil
1 teaspoon butter
250 gr of frozen or fresh mushrooms
White wine
1 onion
1 small carrot
250 ml of soup
grated cheese.

Heat the soup.
Cut the onion into small pieces and put it in a pan in a little oil, sprinkle a little salt, when it has softened, add the carrot given through the small grater, the mushrooms and the rice. Put on low heat and cover for 10 minutes with the lid, quench with white wine and let the wine evaporate. Add the boiled soup little by little. When the rice has become creamy it means it is ready. Add the butter and grated cheese at the end.


Pomegranate pilaf

Lamb Pilaf recipe is a refined and refined taste, as well as an indescribable aroma.

What you need of :

  • 500 grams of honey
  • 15 cups of rice
  • three light bulbs
  • pomegranate 2 medium
  • 1/2 cup melted butter
  • sheep fat
  • tort flannel
  • Cut the lamb into small pieces, sprinkle with salt and pepper, then fry in hot oil.
  • We will cut the rings in half onions and add it to the brown meat, once they are sufficiently fried, zaley with water.
  • With a grant squeeze the juice and add it to the meat, season with salt, sprinkle with spices.
  • Add meat rings and onion half garnet berries from another grenade, close the boiler lid. stew meat until soft.
  • To prepare the well-rinsed rice pilaf and soak in warm water for an hour, when the time is up, place the sleeping rice in boiling salted water, continue to boil until half.
  • Part of the melted fat, put on the bottom of the thin pan unleavened platter and its presentation of fields of boiled rice and other fats. Cover pan and heat for about 40 minutes.
  • Serve the rice with tortilla, cover with slices of meat and onion cooked in pomegranate juice.

Food and food preparation

The ideal food, suitable for making this pilaf, is considered as a boiler or any other container, which is a deep shape with thick walls.

It is advisable to cook this dish in a cast iron pan.

This will ensure uniform heating of the cereals and all other ingredients.

The use of thin-walled dishes and bottoms will lead to the fact that the rice will be constantly burned, and its appearance will become absolutely unattractive.

The most important component of the dish is Zivrak, which is a traditional cream of meat, onions and carrots.

Carrots are better cut into straws, and not grated, as most housewives used to be.

For cooking pilaf with chicken, you can use both the poultry carcass and its fillets, which are pre-cut into large pieces, because the smaller pieces of this meat can fall apart.

To make the kneaded dish, you need to use the following tips for preparing rice:

  • the removal of gluten fats allows it to be washed in more water
  • washed weeds should be dried in a conventional sponge or with a clean towel
  • To get an original and unusual taste, fats should be fried a little over low heat.

ingredients Number of
chicken & # 8211 300-400 g
carrots & # 8211 1 pc.
bec & # 8211 1 pc.
garlic & # 8211 1 cap
rice & # 8211 1 cup
vegetable oil & # 8211 50-70 g
water & # 8211 2 glasses
sare & # 8211 1/2 teaspoon
Cooking time: 100 minutes Calories per 100 grams: 158 Kcal

Chicken rice is one of the simple dishes that can be prepared by a person who has nothing to do with cooking.

Step by step cooking with a photo:

  1. The poultry is cut into small cubes of about 2-3 cm.
  2. Carrots and chopped onion. As a result, all prepared ingredients should be processed in equal proportions.
  3. In a deep pan with a thick bottom pour a small amount of butter, which is brought to a boil. The chicken pieces are placed in the resulting heated mass and fried until a light golden crust appears.
  4. Then add the carrots to the meat and fry over medium heat. After that, the onion and garlic are added to the mixture, which are passed until a yellow light appears. All frying is done with constant stirring.
  5. A thin layer of rice is poured into the pan with the toast on top, filled with two glasses of water, salt and spices are added to taste.
  6. The steamer should be closed with a lid and continue to simmer for 25-35 minutes until the liquid has completely evaporated. After that, the rice is mixed and collected in a small hill, inside which holes are made.
  7. The pot is covered again with a lid and the pilaf is cooked on low heat for about 35-45 minutes. Sample and extinguish the fire. You can serve immediately or give a little drink.

If you want to better understand the cooking technology, we present a video recipe.

After reviewing it, you can confidently incorporate this culinary idea for dinner today!


Monk Pilaf: The most tasty fasting pilaf

Pilaful is a fasting food that is prepared quickly and can be very tasty. Even if it is fasting, it does not mean that it cannot have a wealth of delicious tastes. Here's how to make a monastic fast:

INGREDIENTS

2 tablespoons vegetable oil

METHOD OF PREPARATION

Cut all the vegetables into pieces. Wash the rice.

In the pot in which you prepare the monk's pilaf, pour the oil, then fry the onion, bell pepper and garlic if you put it. After two minutes, add the rest of the vegetables, then the spices.

Add the washed rice over the vegetables and sauté it a little, stirring constantly, for 2-3 minutes.

Pour water over all the ingredients and leave the pot on low heat for 30-40 minutes - until the rice is completely soft, but not porridge.

If you are still looking for a fasting recipe, we also recommend rice with vegetables


Pilaf with mushrooms

Ingredient:

8 tablespoons rice
1 tablespoon oil
1 teaspoon butter
250 gr of frozen or fresh mushrooms
White wine
1 onion
1 small carrot
250 ml of soup
grated cheese.

Heat the soup.
Finely chop the onion and put it in a pan in a little oil, sprinkle a little salt, when it has softened, add the carrot given through the small grater, the mushrooms and the rice. Put on low heat and cover for 10 minutes with the lid, quench with white wine and let the wine evaporate. Add the boiled soup little by little. When the rice has become creamy it means it is ready. Add the butter and grated cheese at the end.


Ingredients for the bulgur pilaf recipe

  • 1 cup bulgur (cup = 250ml)
  • 2 water dogs
  • 1 suitable onion
  • 1 red pepper
  • 1 green pepper
  • 2 suitable tomatoes
  • 1 clove of garlic
  • 100ml mashed tomatoes or broth
  • salt
  • pepper
  • paprika
  • olive oil


Video: PIKA NA RAYCH - How to cook simple Pilau (October 2021).