Pilaf can be prepared in many different ways, one of them is in the oven.
It is in it that the dish turns out to be just extraordinary, but it does not require great culinary abilities. All recipes are simple, understandable and any housewife can easily cope with them.
Pilaf in the oven with pork - general cooking principles
To cook pilaf in the oven, you will also need a cauldron with a lid or a stewpan without plastic parts. Sometimes pots are used. All dishes must be refractory. The dish is cooked immediately in the oven, or part of the ingredients are pre-fried on the stove.
The main ingredients of the dish:
• Pork. For pilaf, pulp or ribs are used. The meat is washed, dried, sliced and fried over high heat with vegetables or baked in the oven.
• Carrot. According to the rules, it goes a lot, but more and more often the number is being reduced. From carrots, the taste of pilaf can be sweet, which not everyone likes.
• Fig. You can use round, long, steamed, dark or sanded. There are many disputes on this topic, we choose cereals to your taste.
• Bow. It is by the rules added less than carrots. But you can put in equal amounts. You won’t spoil the onion pilaf.
• Spices. You can use special seasonings for pilaf or collect them yourself. Commonly used are zira, barberry, turmeric, peppers of various kinds. But some prefer to be limited to salt, black pepper and a leaf of laurel.
Additionally, mushrooms, dried fruits, all kinds of vegetables can be added. There are a lot of variations of pilaf, but all recipes can be adapted for cooking in the oven.
Pilaf ordinary pilaf in the oven
The recipe for a simple pilaf in the oven with pork, which many housewives usually cook on the stove. You can make the dish this way, and then just compare the result. Pilaf is preparing in a large cauldron.
Ingredients
• 0.4 kg of rice;
• 500 g of pork;
• 3 carrots;
• 2 onions;
• 1 head of garlic;
• 120 g of oil;
• spices for pilaf.
Cooking
1. Immediately turn on the oven 180 degrees. Pour oil into a cauldron, but put on a stove. Let it warm up.
2. Cut the onion into slices, carrots need to be chopped into strips, it is better not to use the grater.
3. Put the onion in the warmed oil, in a minute we throw the carrots.
4. Quickly cut the pork into slices and run after the carrots. Immediately add fragrant spices, stir and remove from heat. We take the cauldron, send it to the oven. We keep the zirvak for about half an hour, stir occasionally, the onions and carrots should not burn.
5. During this time, you need to rinse the rice well. Draining water should become completely transparent. We also put water on the stove for pouring pilaf. For a portion of rice, take 2 parts of boiling water.
6. The head of garlic must be peeled from above, that is, remove the outer husk. Disassemble into cloves is not necessary.
7. We get a cauldron with aromatic meat, we pour the prepared rice, stick a head of garlic and add salted boiling water. Throw a leaf of laurel on top.
8. Now cover the cauldron, put in the oven, lower the temperature to 160 degrees and forget about the dish for half an hour. Then we turn off the oven and after ten minutes we get the cauldron.
Pilaf in the oven with pork (ribs)
Combined method of cooking pilaf with pork in the oven. The dish turns out unusual, because ribs are used.
Ingredients
• 20 cups of rice;
• 700 g of ribs;
• 4 cups of water;
• 0.5 cups of oil;
• 3-4 carrots;
• 2 onion heads;
• 1 head of garlic;
• seasoning.
Cooking
1. First we wash the rice a couple of times, then fill it with ice water for ten minutes.
2. Cut the ribs so that they are one at a time.
3. Take a cauldron, pour half a cup of oil (about 100 ml), put on a stove and heat to a haze. At the same time, turn on the oven, let it warm up to 160, and put boiling water, then pour the pilaf.
4. Place the ribs in very hot oil and fry over high heat until golden brown.
5. While the pork is cooked, chop the vegetables with straws. Add to the fried ribs. Cook together for about five minutes, and keep the maximum heat.
6. We fall asleep a teaspoon of spices for pilaf or any other, warm up together for another couple of minutes.
7. Now put the washed rice, a head of garlic and pour boiling water. Cover the cauldron, rearrange in the oven.
8. Cook at 160 degrees for half an hour. Then turn off the oven, but do not open. We leave for another quarter of an hour, it can be longer so that the pilaf comes to readiness in the oven.
Pilaf in the oven with pork and prunes
An elegant recipe for fragrant pilaf in the oven with pork and prunes. The dish is simply amazing, spicy, the sweetness of dried fruits is offset by the sharpness of spices and garlic.
Ingredients
• 400 g of pork;
• 2 glasses of rice;
• 300 g carrots;
• 200 g of onion;
• 150 g of prunes;
• 2 heads of garlic;
• 0.5 pods of hot pepper;
• 1 tsp seasoning mixtures;
• 80 g of oil;
• greens, laurel.
Cooking
1. Cut the onion into large half rings, lay on the bottom of the cauldron with oil. We cut the peeled carrots into strips, put them on top. Next cut pieces of pork. Pour all layers with spices for pilaf. Put the chopped hot pepper, half the pod is enough, you can add even less.
2. Cover the cauldron, put in the oven, cook at 200 degrees a quarter of an hour, then remove the lid and cook the same amount.
3. Disassemble one head of garlic, peel. If the cloves are large, then take a few pieces. We cut into pieces.
4. Rinse the prunes, cut each in half.
5. We prepare rice according to all the rules of pilaf. We boil water for it, exactly twice as much as cereals.
6. We get the cooked meat with vegetables, add prunes to them, throw chopped garlic, cover the rice. Run salted boiling water.
7. We stick a whole garlic in the center. We throw a laurel.
8. We remove the temperature to 160. We close the cauldron, put it in the oven, cook for 40 minutes. Stir the prepared pilaf before serving.
Pilaf in the oven with pork and mushrooms.
Mushrooms for this recipe are used fresh. But if you wish, you can take already boiled mushrooms. Meat can be taken without bone or ribs.
Ingredients
• 300 g of rice;
• 300 g of mushrooms;
• 400 g of pork;
• 2 heads of onions and carrots;
• spices;
• 0.5 cups of oil.
Cooking
1. Cut the mushrooms into halves. Large mushrooms for quarters. Grease a frying pan with oil, one spoon is enough. We put the mushrooms and fry until golden brown on the strongest fire.
2. Pour the remaining oil into the cauldron, set on fire. Throw chopped onion, fry for a minute. Next we introduce the carrot.
3. Cut the meat into small pieces and add to the cauldron. We cook zirvak on the stove, add spices for pilaf, stir, warm for ten minutes.
4. We transfer mushrooms to meat.
5. Add washed rice.
6. Pour 550 ml of salted boiling water into the pilaf.
7. We stick a few cloves of garlic or the whole head.
8. Cover the cauldron and immediately rearrange in the oven.
9. Cook at 160 degrees 40-45 minutes. Then we take it out, let it stand for twenty minutes. Now you can stir the dish, decorate with herbs and serve!
Pilaf in the oven with pork and tomatoes
Pilaf with tomato is completely different, especially in the oven and with pork ribs. You can use pasta, but tastes better with fresh tomatoes.
Ingredients
• 2 glasses of rice;
• 500 g of ribs;
• 2 carrots;
• 3 tomatoes;
• 2 onions;
• 3.5 cups of water;
• 2-3 cloves of garlic;
• laurel, seasonings;
• 70 ml of oil.
Cooking
1. Cook ribs in the oven. We put chopped onions with carrots in a cauldron with butter, spread the ribs on top. If they are large, then chop. Sprinkle layers lightly with spices for pilaf, but do not salt.
2. Put in the oven, preheated to 220. Fry the ribs on top for a quarter of an hour.
3. Tomatoes cut into slices, spread on top of the ribs. We put on another 15 minutes.
4. Cook rice, cloves of garlic, boil and salt the recipe water.
5. We take out the tomatoes with meat, immediately remove the temperature to 150-160.
6. Pour rice, throw garlic and pour boiling water.
7. You can mix everything, it will be tastier. Close the cauldron, send for forty minutes to the stove. Let the pilaf infuse, then mix again.
Pilaf in the oven with pork (in a pot)
In general, this pilaf with pork in the oven is not necessary to cook in a large pot, you can use portioned dishes. But the overall dish is tastier. A combined cooking method is used.
Ingredients
• 0.5 kg of pork pulp;
• 2 glasses of rice;
• 3 tablespoons of oil;
• 2 carrots;
• 1 onion;
• pepper, salt.
Cooking
1. Cut the pork into slices, like for a barbecue, but you can a little smaller. Put in a pan with warmed oil, fry until golden brown without a lid. We shift to the pot.
2. In the same frying pan, fry the onions and carrots, cut into strips, and also transfer to the pot.
3. We fall asleep with rice washed in advance in cold water.
4. In 4 glasses of boiling water, we dilute the salt, the water should turn out to be saline, add pepper, seasonings for pilaf, dissolve everything well and fill the contents of the pot.
5. If desired, put a few cloves of garlic, prunes.
6. Cover. Put the dish in the oven, cook for 50 minutes at 170 degrees.
Pilaf in the oven with pork - useful tips and tricks
• To make the pilaf bright and saturated, you need to add curry, sweet red paprika to the zirvak or add soy sauce at the end, from which the meat is fried to a dark crust and a beautiful color appears.
• Serve pilaf not only with herbs, but also with all kinds of sauces. Ideal tomato with garlic or white mushroom sauce.
• If there is little rice, try cooking mixed pilaf by adding a small portion of buckwheat. The dish is very interesting and beautiful.
