Oven ingredients for cooking pilaf
- Pulp of pork 300 grams
- Rice 250 grams
- Purified water 500 milliliters
- Onions medium size 2-3 pieces
- Medium-sized carrots 2-3 pieces
- 4-5 cloves of medium sized garlic
- Bulgarian pepper medium size 1/2 part
- Vegetable oil 3-4 tablespoons
- Butter 30-40 grams
- Salt to taste
- Seasoning for pilaf to taste
- Curry to taste
- Black pepper peas 4-5 pieces
- Bay leaf 3-4 pieces
- Main Ingredients: Pork, Rice
- Serving 4 servings
- World cuisine
Inventory:Bowl - 3 pieces, Sieve, Kitchen paper towel, Cutting board, Knife, Kitchen spatula, Frying pan - 2 pieces, Kitchen stove, Coarse grater, Plate, Wooden spatula, Tablespoon, Oven, Kitchen potholders, Cast iron cauldron, Lid, Deep dish for filing
Cooking pilaf in the oven:
Step 1: prepare the pic.We put the rice on a paper towel and sort it out. Then we transfer the rice grains into a bowl and pour boiling water into the same container. Soak rice in hot water for 20-30 minutes. After this, we drain the liquid from the container, and the rice is well washed under cold running water until the water becomes clear. Then we transfer the rice ingredient to a sieve and let the water drain for 5-10 minutes. After we transfer the rice grains into a free bowl. Attention: I recommend using steamed rice, which is sold in all supermarkets, to prepare our meals. Steamed rice was specially steamed before grinding. As a result, he did not lose his useful properties, and most importantly, such rice always remains crisp and whole in the dish.
Step 2: prepare the meat.We wash the meat under running water and transfer it to a cutting board. We sort out the pork and release it with a kitchen knife from fat, film or bones, if they are in the meat ingredient. Then cut the pork lengthwise and then across into equal small pieces. Using a kitchen spatula, transfer our meat slices to a pan with heated vegetable oil and fry them on all sides on medium heat until a slightly golden brown crust forms, periodically stirring the component using the same inventory for 5-10 minutes no more so that the meat does not dry out. Then set the pan aside, and turn off the burner.
Step 3: prepare the onion.We peel the onion with a kitchen knife from the husk and then rinse it well under running water. We shift the vegetable ingredient to a cutting board and, using the same sharp inventory, cut it into small squares, thick no more than 5-7 millimeters. Shredded vegetable is transferred to a free bowl.
Step 4: prepare the carrots.Using a knife, peel the carrots from the peel and rinse it well under running water. Using a coarse grater, we rub our root crop with straws and put in a bowl to the chopped onion.
Step 5: prepare the garlic.We shift the garlic cloves onto a cutting board and, having pressed on them with the handle of a knife, remove the husk from the vegetable ingredient. Cut the garlic cloves lengthwise into several slices and transfer them to a free plate. Attention: according to your desire garlic cloves do not have to be chopped. They can be left in this form.
Step 6: prepare bell peppers.We wash the bell pepper under running water, and then with the help of a kitchen knife we remove the tail and seeds. Once again, we wash the vegetable under running water from the remaining seeds and transfer it to a cutting board. Using the same sharp inventory, cut the pepper into two equal parts. Then we cut one of the halves of our vegetable ingredient first along lengthwise into small-sized plates, and then crosswise into small pieces and transfer to a free bowl.
Step 7: prepare the roasting.Pour the vegetable oil into the pan and put it on medium heat. When the oil warms up well, we transfer the chopped onions and carrots into this container. Using a wooden spatula, mix well two vegetable ingredients with each other and simmer them, constantly stirring with the same improvised equipment until a slightly golden color is formed. It is very important not to overcook vegetable ingredients. Then we transfer the slices of bell pepper into the same container and again, stirring all the vegetable components with a wooden spatula, continue to simmer them over medium heat for 5-7 minutes. After this time, turn off the burner and set the pan aside.
Step 8: cook the pilaf in the oven.Using a tablespoon, transfer the vegetable frying into a container for the fried meat and again mix all the ingredients together well. Then put the meat and vegetable roasting on the bottom of the cast-iron cauldron. From above, with the help of a tablespoon, we shift the prepared rice onto meat and vegetables and, using the same table equipment, evenly distribute it over the entire surface of the frying. To make the pilaf fragrant, add pieces of garlic to the center of the rice. Then we add salt, soft curry and seasoning for pilaf in hot water and, using the same cutlery, mix all the ingredients well. Pour the resulting liquid into a container with all the ingredients and add bay leaf and peppercorns. Attention: water should cover all the ingredients of pilaf from above. But you don’t need to pour too much water, since in this case the rice may not come crumbly, but stick together. Preheat the oven to temperature 160 ° -180 ° C and, using kitchen tack, we put the cauldrons in the oven for 25-30 minutes however, the container does not need to be covered. At the end of this time, we take out the dish from the oven, add the butter and, using a tablespoon, gently mix all the ingredients with each other. Then we cover the casserole with a lid and again, using kitchen taps, put the container in the oven yet for 25-30 minutes. When the pilaf is ready, we take out the container from the oven.
Step 9: serve the pilaf in the oven.We give pilaf insist 5-10 minutes and then put it still hot in a deep dish with a slide and serve it to the table. Coarse-chopped tomatoes with onions or vegetable salad can be served to fragrant, juicy and tender pilaf. If desired, the dish can be decorated with chopped parsley or dill on top of the dish. Good appetite!
- - In a vegetable frying, you can add chopped fresh tomatoes.
- - In addition to seasoning for pilaf and tender curry, other seasonings can be added to pilaf: red or black ground pepper, turmeric.
- - The taste of pilaf will improve if we put barberry, dried apricots, raisins or prunes in our dish. These components will give the dish a complete harmonious taste.
- - You can use any meat of your choice for cooking pilaf in the oven. It can be beef, chicken or turkey.
- - For the preparation of pilaf, usually use round-grain or medium-grain rice - "Kuban", Krasnodar or "Basmati".
- - Pilaf is better to cook in a cast-iron cauldron. But you can cook the dish in a pan with thick walls and the bottom. Pilaf will burn and will not be tasty if you cook it in an enameled container.
- - For the preparation of pilaf, it is best to use yellow carrots, from it the dish will not be too sweet.
- - The longer the pilaf will languish in the oven over low heat, the tastier it will be.