Pilaf With Pork In The Oven - A Step By Step Recipe With A Photo

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Video: Pilaf With Pork In The Oven - A Step By Step Recipe With A Photo

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Video: Pork Rice Pilaf 2023, January
Pilaf With Pork In The Oven - A Step By Step Recipe With A Photo
Pilaf With Pork In The Oven - A Step By Step Recipe With A Photo
Anonim

Today I propose to cook pilaf with pork in the oven. Such pilaf is different from the one usually cooked on the stove. It is stewed, tender and incredibly fragrant! Try it!

Cooking description:

So, now I will tell you how to cook pilaf with pork in the oven. The first thing to pay attention to is the choice of containers for the oven. I prefer to bake in cast-iron or aluminum thick-walled cauldrons, but glass and ceramics are also suitable. The lid must be imperative so that the rice does not dry in the oven, but steamed. The second is a type of rice that should remain crumbly after cooking, the following varieties are excellent: Super "Basmati", "Jasmine", parboiled long rice, rice "Devzira" (this is ideal, but expensive, so beware of counterfeits). I took a long steamed one. Further - the choice of meat, I believe, for pilaf, you need to take more fatty parts, the neck fits just perfect, tender and juicy meat will make pilaf perfect. And the last point is spices, you can add barberry and sumac to this list.Good luck!

Purpose: For lunch / For dinner

Main ingredient: Meat / Pork / Cereals / Rice

Dish: Hot dishes / Pilaf

Cuisine geography: Russian cuisine

Ingredients:

  • Pork - 500 Grams (neck)
  • Rice for pilaf - 250 grams
  • Onion - 1 Piece
  • Large carrots - 1 Piece
  • Garlic - 3 Cloves
  • Spices - 1 Tbsp. spoon (turmeric, hops-suneli, black ground pepper, cumin)
  • Salt - To taste
  • Boiling water - 3 glasses
  • Vegetable oil - 3-4 Tbsp. spoons (for frying meat and vegetables)

Servings: 6

How to cook "Oven pilaf with pork"

1. Prepare food for pilaf. Let's get started! 2. Wash and dry the meat with a paper towel, cut into large pieces. Coarsely chop the onion and coarsely grate the carrots. Crush the garlic with a knife. 3. Fry the meat in vegetable oil until a crust forms, the fire should be strong so that the meat is not stewed, but fried. You do not need to cover the pan with a lid. You don't need to salt yet. After frying, transfer the meat to the bowl in which you plan to cook pilaf, refractory glass or cast iron is suitable, you can take a ceramic pan. 4. In fat after frying the meat, fry vegetables until half cooked, except for garlic. Add to meat. 5. Rinse the rice well, drain the water and add it to the cauldron. Put the garlic there. 6. Boil water, add spices and salt. Remove from heat, stir well to dissolve salt. Turn the oven on to maximumlet it warm up.

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