Many people love pilaf with meat in the oven more than cooked on the stove. Try the step-by-step recipe below with a photo of a crumbly and delicious dish. Video recipe.
Pilaf in the oven is easy to cook, it turns out delicious and with crumbly whole grains of rice. It takes a little time for him to languish. Literally 45 minutes and a hearty healthy dish is ready, and this, along with pre-frying the meat. Cooked pilaf in a similar way is a godsend for many housewives, because the rice that is stewing in the oven does not burn or turn into porridge. Any type of meat can be used for the recipe. Traditionally, pilaf is cooked in the oven with lamb - this is an ideal variant of an oriental dish for the ever-busy townspeople. But no less delicious pork pilaf. Pork meat is the most tender and juicy and does not require long roasting. For a leaner version, use chicken or turkey. There are a lot of options for cooking pilaf. But first, before starting cooking, I will remind you of a few well-known rules for cooking pilaf, which are relevant for this recipe.
- Take long rice. It will turn out crumbly and will not turn into porridge.
- Pre-rinse the rice in several waters to wash off excess starch, which turns it into a viscous consistency.
- Don't spare carrots. It will add rich taste and beauty to the dish.
- Always chop carrots, do not grate them.
- Want a brighter pilaf? Put in turmeric, but no more than 20g, otherwise the taste will suffer.
- Raisins, prunes and dried apricots, which are often added to pilaf towards the end of cooking, will give the dish a sweet hue.
- Caloric content per 100 g - 175 kcal.
- Servings - 3
- Cooking time - 1 hour 15 minutes
Ingredients:
- Meat (any sort) - 600 g
- Seasoning for pilaf - 1 tsp (optional)
- Carrots - 1 pc.
- Turmeric - 0.5 tsp (optional)
- Salt - 1 tsp or to taste
- Rice - 250 g
- Vegetable oil - for frying
- Ground black pepper - a pinch
- Garlic - 3 heads
Step by step cooking pilaf with meat in the oven, recipe with photo:
1. Peel the carrots, wash and dry with a paper towel. Cut it into bars 1 cm thick, 2-3 cm long. Heat vegetable oil or fat in a frying pan and fry it over medium heat until golden brown. For pilaf in the oven, a heat-resistant glass pan, cauldron or ceramic pot is suitable.
2. Wash the meat, dry it and cut off excess fat with a film. Cut it into pieces about 5 cm in size. For pilaf, do not cut the meat finely. Send it to the carrots, heat it up to medium and continue to fry until golden brown. The recipe uses pork pulp. This is a great alternative to the classic lamb. With pork, pilaf will turn out to be no less fragrant, nutritious and tasty.
3. Wash the heads of garlic and remove the top husk. Place the garlic in a bowl of grilled meat and carrots.
4. Season food with salt and black pepper, pilaf seasoning or turmeric.
5. Rinse the rice well under running water to remove excess starch. To do this, soak it in water for 10 minutes, and then rinse it several times under running water. Then the pilaf will be beautiful, crumbly and will not turn into an unappetizing slippery porridge. Spread the rice evenly over the meat. You do not need to stir it.
For pilaf, choose long-grain varieties such as Indian Basmati, Thai Jasmine or American Golden Carolina. Mixes with wild rice are fine, but be sure to soak it beforehand.
6. Fill the meat with drinking water so that it covers the rice 1, 5 fingers higher.
7. Close the container with a lid and send to a heated oven to 180 degrees for 45 minutes. The temperature in the oven is evenly distributed, so the meat is soft, and the cereal part remains crumbly.
8. Remove the prepared pilaf with meat in the oven from the oven and leave to infuse under the lid for half an hour. Then mix it gently so as not to damage the rice and serve.
See also a video recipe on how to cook pilaf in the oven.
