Pilaf in a pot in the oven: cooking recipes. Pilaf with pork in a pot, cooking in the oven recipe with photo Pilaf in a clay pot

Dishes in ceramic pots always have a special taste and unique aroma. The famous oriental treat is no exception. Pilaf in a pot in the oven with pork - an original cooking option traditional dish at home.

Unlike classic baking, oven baking has several advantages. It's no secret that pilaf is a fairly fatty and high-calorie dish. It is the large amount of vegetable oil that gives this treat unique taste and characteristic appearance. However, during baking in the oven, even with a minimal amount of fat, the rice turns out crumbly, but not dry.

Meat and vegetables, which are essential components of any pilaf, are baked and stewed at the same time. Thanks to this cooking method, all ingredients are saturated with the taste and aroma of each other. This provides a special, unique taste to all dishes cooked in the oven.

However, the most significant advantages are the ease of preparation and beautiful presentation of pea dishes. Using step by step recipe pilaf with pork in the oven with a photo, you will see for yourself. You don't need to have any special knowledge of culinary arts to learn how to cook deliciously and beautifully. Simple and useful tips help cook it enough complex dish even for novice housewives without much difficulty.

Recipe for pilaf with pork in the oven

Cooking time : 90 minutes
Number of servings : 6
Ingredients :

Pork (neck, shoulder) - 500 g
Rice - 2 cups
Onion - 3 pcs.
Carrots - 3 pcs.
Vegetable oil - 50 ml
Garlic - 1 pc.
Salt - to taste
Spices and seasonings - to taste

Preparation :

Prepare everything for cooking necessary products. It is advisable to peel the vegetables in advance; rice can be taken either long-grain or round.

2. It is advisable to take pork from a small amount fat, from the neck or shoulder blade. You can use ready-made goulash or any boneless piece. Cut the meat into small pieces, approximately 3 x 4 centimeters.

3. Chop the carrots thin strips or circles. If you want the dish to look more impressive, you can use curly cuts.

4. Cut the onion into rings, not very thin, so that there is no excess juice. The amount of vegetable should be approximately the same as meat.

5. Special attention must be paid to the preparation of the main ingredient. The correct preparation largely depends on the type of rice cereal. You can use long grain or round rice - it doesn't matter. It is important that the cereal contains a minimum amount of starch. Since it is quite difficult to purchase special Asian hard rice in a regular store, you need to learn how to use the varieties that are always on hand.

6. First of all, rinse the cereal well: rinse until the water is clean and clear.

7. Since pilaf in the oven with pork takes a long time to cook, the rice should not overcook and turn into shapeless porridge. To do this, you need to remove not only excess starch, but also liquid, which significantly speeds up the cooking process. Place a piece of gauze on a strainer or colander and place the washed rice on it. Leave for a few minutes to allow the cereal to dry thoroughly.

8. Turn on the oven to 180-200 °C and prepare the pots. All that remains is to put all the food in a bowl and send it to the oven for baking. Pilaf in the oven with pork, the recipe for which we will use, can be prepared in two ways: with or without preliminary frying of the products.

9. If you want to cook a tasty, but not very high-calorie dish, then you just need to put all the ingredients in a pot in layers and add water. Grease the bottom of the dish with a light layer of vegetable oil to prevent vegetables and meat from sticking. Start filling the pots with food in this order: onions, carrots, meat, rice. Don't fill the pot to the brim - last layer should be 3-4 centimeters below the shoulders.

10. Add salt and spices to your taste - you can use a ready-made spice mixture. You can add turmeric, cumin, allspice and barberry separately.

11. The second method will take a little longer. Pour vegetable oil into the pan and start frying in turn: onions, carrots and meat. It is very important that the vegetables and pork are fried separately! Place the products prepared in this way in a pot.

12. Pour in water - it should be a couple of centimeters above the rice.

13. Rinse the garlic in cool water and, without peeling or separating into cloves, place it in the very center.

14. Close the pot with a lid and place in the preheated oven.

15. Pilaf in the oven with pork takes about 50 minutes. During this time, you will have time not only to set the table, but also to prepare a salad to your taste.

16. Remove the finished pilaf from the oven and stir immediately so that the ingredients are evenly distributed.

17. Serve the pilaf directly with the peas when they have cooled slightly.

For garnish, use fresh vegetables, herbs or pickles. Bon appetit!

When frying pork, try to stir the meat every 2-3 minutes. This will help not only achieve a uniform, beautiful shade of the pieces, but also eliminate the appearance of meat juice.
Fry onions and carrots separately. The onion should not burn, and the carrots should acquire a beautiful golden brown crust.
If you are using soft varieties rice, reduce cooking time by 15 minutes.
It is better not to use steamed cereal, otherwise the rice will be overcooked.
Select the number of pots according to the number of servings. If desired, you can use a large ceramic pot, but in this case increase the cooking time by 15-20 minutes.
You can use any spices and herbs to your taste: ready-made mixture or separately.

If you need to prepare not only a satisfying, but also a beautiful dish, then this recipe will be most suitable. Delicious and aromatic pilaf in a pot in the oven with pork is ideal for treating guests at the festive table.

Pilaf - uniquely tasty, satisfying and healthy dish, which is prepared from simple and affordable ingredients. Every professional chef and amateur cook has his own favorite recipe (or even several options) for preparing this dish. We’ll talk about how to cook wonderful pilaf in pots in the oven.

Step-by-step recipe for cooking pilaf in pots in the oven

Cooking portioned meals is one of my favorite culinary hobbies. Therefore, dishes in pots appear on the table quite often. One of my recent discoveries was pilaf in pots in the oven, the recipe of which was shared by one of my friends. I was lucky enough to be present in her kitchen on the very day when she was going to please her family with this wonderful dish.

Ingredients:

800 g pork pulp;
450 g rice;
2 onions;
1 carrot;
4 cloves of garlic;
salt to taste;
sunflower oil.

Preparation:

Finely chop the onion and fry until light yellow in a frying pan with 2 tbsp. l. sunflower oil.
Vegetables for pilaf in pots must be fried until half cooked
Also fry the carrots, grated on a grater with large holes, until semi-soft.
Rinse the pork pulp, dry it and cut into small cubes.
Place the meat in a frying pan with hot oil, fry until half cooked, add salt to taste.
Instead of pork, you can use beef or veal, soft lamb, chicken or turkey.

Pilaf can be prepared with pork or any other type of meat
Divide the pork into 4 serving pots.
Fried pork is placed at the bottom of the pots
Place fried vegetables on top.
Place fried vegetables on top of the meat.
Add finely chopped garlic to each pot.
Don't forget to add aromatic garlic
Rinse the rice well several times until the water is clear, place in pots with meat and vegetables.
Rice for pilaf should be washed in several waters
Add a little more salt to the preparations.
Pour water into the pots so that the liquid covers the rice by 1–1.5 cm.
The water in the pots should cover the rice by about 2 fingers
Cover the pots with lids, place in an oven preheated to 180 degrees and cook for 50–60 minutes. The complete evaporation of the liquid and the softness of the rice grains will tell you that the pilaf is ready.
Turn off the oven, let the pilaf stand for 5-10 minutes, then serve.

If you are a fan of pilaf, but you don’t always want to spend a lot of time preparing it, then our tips today will come in very handy. After all, it turns out that there is a way to quickly and easily make this dish. Today we will learn how to cook pilaf in a pot in the oven. Of course, it is unlikely to have the same taste as a dish classic recipe, but, nevertheless, will appeal to all your household members.

Like in pots of chicken

This dish turns out to be very satisfying, juicy, aromatic and nutritious. Let's hasten to find out what ingredients we need: one chicken leg, carrot, onion, six tablespoons of rice, salt, vegetable oil.

Cooking process

Wash the leg thoroughly, dry it slightly, cut into small pieces and rub with spices. Heat a little vegetable oil in a frying pan, add the meat and start simmering. Grind the carrots on a grater. Finely chop the onion. Add vegetables to the chicken pieces in the pan and continue to simmer until the meat is cooked.

We take three ceramic or and evenly distribute the legs over them. Then add rice to each of them (two tablespoons). Pour in water so that its level is two centimeters higher than the rice. Cover the pots with lids and place them in the preheated oven. Cook at a temperature of about 180-190 degrees for half an hour. Chicken pilaf in pots is ready! It is best served piping hot. Bon appetit!

Pork pilaf

This dish turns out to be very satisfying, aromatic and will not take up much of your time. To prepare it, we need the following ingredients: pork - 150 grams, a small onion and a medium-sized carrot, half a glass of rice, seasoning for pilaf, vegetable oil, as well as salt and pepper to taste.

Let's move on to the cooking process

We wash the pork, dry it and cut it into small pieces. Heat a little vegetable oil in a frying pan and fry the meat until cooked. Peel the onions and carrots, wash them and chop them into small pieces. Separately from the pork, fry the vegetables until golden crust. Place the prepared meat on the bottom of the pot, and carrots and onions on top. Add rice and a glass of water. Add salt and seasonings for pilaf. Place our dish in an oven preheated to 180-190 degrees for about an hour. When the pilaf in the pot in the oven is ready, serve it on the table. We enjoy the rich taste and aroma.

How to cook Ukrainian pilaf in a pot

This recipe can confidently be called very original. This is due to the fact that such pilaf in a pot in the oven is prepared not only from meat and rice, but also using mushrooms, which makes it more juicy and aromatic.

Required Products

To prepare Ukrainian pilaf in pots we will need the following ingredients: half a kilo of pork tenderloin, 200 grams of half a kilo fresh champignons, onion- 1 piece, four bay leaves, salt, pepper and any seasonings to your taste. Instead of champignons, you can use oyster mushrooms or any other wild mushrooms.

Cooking instructions

We wash the meat, dry it and cut it into small pieces. We clean the mushrooms, wash them and finely chop them. Heat the oil in a frying pan and fry. At this time, peel and finely chop the onion. When the meat turns brown, add the onion and continue cooking for another quarter of an hour. There should be no juice left from the meat and mushrooms in the pan. After this, add a little vegetable oil and pour in the raw rice. Mix all the ingredients and leave on the fire for a quarter of an hour. The rice should be thoroughly saturated with meat fat and become shiny.

Divide the contents of the pan into four pots. Fill with water so that it completely covers all the ingredients. Add a bay leaf to each pot, as well as salt, pepper and add seasonings to your taste. Cover with lids and place in an oven preheated to 220-230 degrees. Instead of a lid you can use unleavened dough. In this case, the pilaf in a pot in the oven will be complemented by freshly baked flatbread. After our dish is ready, remove it and add a spoonful of sour cream and a little parsley or dill to each bowl. Serve hot. Bon appetit!

One Pot Recipe with Garlic and Raisins

As you know, in the homeland of pilaf they add raisins to it. In our country, not everyone likes this dish. However, if you are a true connoisseur Uzbek pilaf and want to try a quick and easy way to cook it in a pot, then use our recipe.

We will need following products: 150 grams of meat, one medium-sized carrot, 100 grams of rice, a couple of cloves of garlic, a little vegetable oil, salt, herbs and spices to your taste, raisins.

Cooking pilaf

Cut the meat into small pieces and grate the carrots. After this, lightly fry them with vegetable oil. Add washed rice to the meat and carrots and continue to fry for about five minutes. Transfer the contents of the frying pan into pots. Salt and add spices and herbs. Fill with water so that it is a couple of centimeters above the level of the components. Place in an oven preheated to 200 degrees for 20 minutes. After this, add the garlic and raisins, close the pots with a lid and cook for about another half hour. The exact cooking time depends on the type of meat used. We take out the dish and serve it hot. Pilaf in a pot, the recipe for which we have just described, is prepared very quickly, does not require any special ingredients, and tastes excellent. Bon appetit!

Wash the pork cold water, dry with a paper towel and cut into portions.

Fry the meat on vegetable oil over medium heat on all sides until golden brown (about 10 minutes).

Peel the onions and carrots. Cut the onion into cubes and the carrots into cubes. Place the pork in the pot in which we will cook the pilaf, and fry the onions and carrots in the remaining oil in the pan.