How to cook pork pilaf in a cauldron on the stove

I would like to recommend a recipe for an unusually tasty and aromatic pork pilaf cooked in a cauldron on the stove. The hot dish will undoubtedly please everyone who tries it. Cook it and you will definitely not regret it!

Cooking time: 1 hour 50 minutes

Cooking time: 15 minutes

Servings - 8

• 
  Wash the pork thoroughly in cold running water and then pat dry with paper towels. Cut the prepared meat into medium-sized pieces.
• 
  Put the cauldron on moderate heat and pour in the required amount of vegetable oil.
• 
  Heat well. Peel a small onion and cut it across. Place in a cauldron and heat the oil until the onion is completely browned.
• 
  Then use a slotted spoon to carefully remove the onion. Lay out the prepared meat and fry it well, stirring occasionally.
• 
  Peel the onions, rinse under cold running water and chop with a sharp knife.
• 
  Wash the carrots thoroughly and then peel them with a vegetable peeler. Cut the peeled carrots into thin strips.
• 
  By this time, the meat is evenly fried.
• 
  Put chopped onions in a cauldron for meat.
• 
  Stirring occasionally, fry the onions until softened.
• 
  Then add the chopped carrots and fry, stirring occasionally, until golden brown.
• 
  Season with salt, add the required amount of turmeric, barberry, ground paprika, cumin and black pepper. Pour in the required amount of drinking water. Bring the zirvak to a boil. Cover and simmer for 15-20 minutes over low heat.
• 
  Rinse the required amount of rice thoroughly in cool water several times, and then put it in a cauldron.
• 
  Spread the rice evenly over the entire surface using a slotted spoon. Cover the cauldron with a lid, move it to low heat, and cook for about 35-40 minutes.
• 
  After the time has passed, check the readiness of the pilaf. Turn off the fire.
• 
  After about 10-15 minutes, gently stir the pilaf with a spatula, place on plates and serve.

Bon Appetit!

Real pork pilaf in a cauldron on the fire

I would like to share an unusually delicious recipe for pork pilaf cooked in a cauldron over a fire. A hot dish turns out to be incredibly fragrant, crumbly and very appetizing. The male half will appreciate this dish and ask for more.

Cooking time: 2 hours 30 minutes

Cooking time: 30 minutes

Servings - 14

Ingredients:

Pork - 1.3 kg.

Rice - 800 gr.

Carrots - 1 kg.

Bulb onions - 1 kg.

Vegetable oil - 300 ml.

Garlic - 2 heads

Salt to taste

Spices for pilaf - to taste

Zira - 1 tablespoon

Barberry - 1 tablespoon

Ground black pepper - to taste

Drinking water - 1.5 liters.

Cooking process:

1. Wash the pork thoroughly in cold running water and then pat dry with paper towels. Coarsely chop the prepared meat.
2. Peel the onions, rinse under cold running water and cut into large rings.
3. Wash the carrots thoroughly and then peel them with a vegetable peeler. Cut the peeled carrots into thin strips.
4. Make a fire in advance. Put the cauldron on the fire and pour in the required amount of vegetable oil. Heat well until a white haze appears.
5. Put the pork on the bones in the heated oil and fry until golden brown. Then carefully remove with a slotted spoon and place on a plate.
6. Then, carefully, so as not to burn yourself, put the meat in the cauldron.
7. Fry on all sides until golden brown.
8. When the meat is well browned, place the fried pork on the bones and chopped onions.
9. Stirring occasionally, fry the onions until softened.
10. Salt, add the required amount of barberry, cumin, pilaf spices and black pepper. Then lay out the chopped carrots.
11. Fry, stirring occasionally, until golden brown.
12. Pour in half a liter of drinking water. Bring the zirvak to a boil. Simmer for 15-20 minutes, covered with a lid.
13. Then lay out the heads of garlic, having previously cleaned the top layer of the husk.
14. Rinse the required amount of rice thoroughly in cool water several times, and then put it in a cauldron. Spread the rice evenly over the entire surface using a slotted spoon. Pour in the prepared boiling water and cook the pilaf for about 40-50 minutes.
15. After the time has elapsed, shovel the rice into the center with a slide. Rake the wood to the sides and close the flap. Close the cauldron with a lid and cook until the water has completely evaporated, periodically checking the readiness of the pilaf.
16. When the water has completely evaporated, remove the wood completely, and leave the pilaf to infuse for 20-25 minutes. Gently lay the finished pilaf in layers - rice, carrots, meat, previously cut into smaller pieces, and garlic.

Bon Appetit!

Classic Uzbek pork pilaf in a cauldron

It is with great pleasure that I want to share the recipe for the classic Uzbek pork pilaf cooked in a cauldron. A hot dish turns out to be tasty, aromatic, juicy and crumbly. Be sure to use this wonderful recipe for an unforgettable taste combination.

Cooking time: 1 hour 55 minutes

Cooking time: 20 minutes

Servings - 8

Ingredients:

Pork - 500 gr.

Rice - 500 gr.

Carrots - 300 gr.

Bulb onions - 400 gr.

Vegetable oil - 150 ml.

Garlic - 1 head

Salt to taste

Turmeric - to taste

Zira - 1 tablespoon

Barberry - 1 tablespoon

Paprika to taste

Drinking water - 400 ml.

Cooking process:

1. Wash the pork thoroughly in cold running water and then pat dry with paper towels. Cut the prepared meat into medium-sized pieces. Peel the onions and rinse under cold running water. Wash the carrots thoroughly and then peel them with a vegetable peeler.
2. Prepare the required amount of herbs and spices.
3. Cut the peeled onion taste into thin half rings.
4. Cut the peeled carrots into thin strips.
5. Put the cauldron on high heat and pour in the required amount of vegetable oil. Heat well. Lay out the chopped onions. Stirring occasionally, fry the onions until golden brown.
6. Then lay out the meat and fry evenly on all sides. Arrange the chopped carrots and brown a little. Season with salt, add turmeric, barberry, paprika and cumin. Pour in some drinking water. Bring the zirvak to a boil. Cover and simmer for 15-20 minutes over low heat.
7. Rinse the rice thoroughly in cold water several times, and then put it in a cauldron, evenly distributing it over the entire surface with a slotted spoon. Pour in the remaining amount of water, stick in the head of garlic, cover the cauldron with a lid, move it to low heat, and cook for about 35-40 minutes.
8. After the time has passed, check the readiness of the pilaf. Turn off the fire. After about 10-15 minutes, gently stir the pilaf with a spatula, arrange on plates and serve with a salad of fresh tomatoes and onions.

Bon Appetit!

Loose pork pilaf in a cauldron in the oven

I want to share my favorite and incredibly tasty, in my opinion, recipe for crumbly pork pilaf cooked in the oven. I often cook such pilaf, and everyone who tries it gets indescribable pleasure.

Cooking time: 1 hour 15 minutes

Cooking time: 15 minutes

Servings - 6

Ingredients:

Pork - 500 gr.

Rice - 200 gr.

Carrots - 150 gr.

Bulb onions - 150 gr.

Vegetable oil - 100 ml.

Salt to taste

Spices for pilaf - to taste

Ground black pepper - to taste

Broth - 600 ml.

Cooking process:

1. First of all, prepare all the necessary ingredients for the crumbly pork pilaf. Peel the onions and rinse them under cold running water. Wash the carrots thoroughly and then peel them with a vegetable peeler.
2. Rinse the required amount of rice thoroughly in cool water several times.
3. Chop the peeled onions with a sharp knife.
4. Grate the peeled carrots on a coarse grater.
5. Put the cauldron on fire and pour in vegetable oil. Heat well, put onions and carrots. Stir occasionally, fry until softened. Wash the pork thoroughly in cold water, and then dry with paper towels, cut into medium-sized pieces, put in a cauldron.
6. After about 15 minutes, all ingredients are well browned.
7. Spread the rice evenly over the entire surface using a slotted spoon.
8. Preheat the broth until hot.
9. Salt, add the required amount of spices for pilaf and black pepper. Pour the hot broth over the rice. Place the cauldron in an oven preheated to 100 degrees and cook pilaf for 25-30 minutes.
10. After the time has elapsed, check the readiness of the pilaf and carefully remove the cauldron from the oven.
11. Gently stir the crumbly pilaf with a spatula, arrange on plates and serve.

Bon Appetit!

How to cook delicious chicken and pork pilaf in a cauldron

Chicken and pork pilaf cooked in a cauldron is perfect for a family lunch or dinner. The dish turns out to be balanced, aromatic and incredibly tasty. Cook and your family will love it.

Cooking time: 1 hour 20 minutes

Cooking time: 15 minutes

Servings - 8

Ingredients:

Pork - 400 gr.

Chicken breast - 400 gr.

Long grain rice - 400 gr.

Carrots - 2 pcs.

Bulb onions - 3 pcs.

Vegetable oil - 200 ml.

Garlic - 2 heads

Salt to taste

Bay leaf - to taste

Zira - 1 tablespoon

Barberry - 1 tablespoon

Black peppercorns - to taste

Drinking water - 400 ml.

Cooking process:

1. Prepare all the necessary ingredients for the chicken and pork pilaf.
2. Wash the chicken breast thoroughly in cold running water, then pat dry with paper towels.
3. Cut the prepared chicken into medium-sized pieces.
4. Peel the onions, rinse under cold running water and cut into medium-sized cubes.
5. Wash the carrots thoroughly and then peel them with a vegetable peeler. Cut the peeled carrots into cubes. Put the cauldron on moderate heat and pour in the required amount of vegetable oil. Arrange the onions and carrots. Stir occasionally, fry until softened.
6. Salt, add the required amount of barberry, cumin, black peppercorns and bay leaf.
7. Wash the pork thoroughly in cold running water and then pat dry with paper towels. Cut the prepared meat into medium-sized pieces and put in a cauldron, stirring occasionally, fry on all sides.
8. Then lay out the chicken and mix thoroughly.
9. Peel the garlic.
10. Put the garlic in a cauldron to the meat.
11. Rinse the required amount of long-grain rice thoroughly in cool water several times, and then put it in a cauldron, distribute it evenly over the entire surface using a slotted spoon.Pour in the required amount of water, cover the cauldron with a lid, move it to low heat, and cook for about 35-40 minutes.
12. After the time has passed, check that the rice is cooked. Turn off the fire. After about 10-15 minutes, gently stir the pilaf with a spatula, place on plates and serve.

Bon Appetit!

Pork pilaf according to the recipe of Stalik Khankishiev

It is with great pleasure that I want to share an interesting and unusual recipe for pork pilaf. An incredible combination of flavors and aromas will shock and surprise you. Use the recipe and treat yourself and your loved ones with a delicious and satisfying dish.

Cooking time: 2 hours 30 minutes

Cooking time: 30 minutes

Servings - 8

Ingredients:

Pork - 600 gr.

Basmati rice - 300 gr.

Bulb onions - 2 pcs.

Salt to taste

Cherries - 300 gr.

Pineapples - 500 gr.

Granulated sugar - 3 tablespoons

Ground black pepper - to taste

Ground paprika - to taste

Ground cinnamon - to taste

Star anise - a pinch

Carnation - a pinch

Ghee butter - 2 tablespoons

Vegetable oil - 100 ml.

Cooking process:

1. Wash the cherries well, and then peel them off with a pin or special tool. Place in a small baking sheet, sprinkle with granulated sugar and add the required amount of melted butter.
2. Place the baking sheet in an oven preheated to 130 degrees. When the boiling process begins, reduce the temperature to 100 degrees and bake the cherries for 30-40 minutes.
3. Wash the pork thoroughly in cold running water and then pat dry with paper towels. Cut the prepared meat into medium-sized pieces. Season with salt and add black pepper and ground paprika to taste. Stir well and leave to marinate for 15-20 minutes.
4. Wash the pineapple thoroughly, then peel, cut into medium-sized pieces.
5. Put the cauldron on moderate heat and pour in the required amount of vegetable oil. Heat well. Peel the onions, rinse under cold running water and cut into rings. Fry until golden brown.
6. Then lay out the sliced ​​pineapples, add ground cinnamon, star anise and cloves.
7. Lay out the prepared meat, fry evenly on all sides.
8. Mix thoroughly.
9. Rinse the required amount of basmati rice thoroughly in cool water several times, and then boil in salted water, then drain through a sieve. Put the boiled rice in a baking pot in layers, alternating with the meat and pineapple.
10. Only add pineapple and meat to rice. No juice needed.
11. Remove the baked cherries from the oven, and then strain from the resulting juice using a slotted spoon.
12. Place the cherries on top of the rice. Cover the pot with a lid, place in the oven for 35-40 minutes and cook at 180 degrees. Then remove and pour over the juice from the cherry.
13. After about 10-15 minutes, gently stir the pilaf with a spatula and place on a beautiful dish.
14. Serve aromatic and bright pilaf.

Bon Appetit!

A simple and delicious recipe for pork pilaf with raisins in a cauldron

I propose to cook incredibly tasty, juicy and tender pork pilaf with raisins in a cauldron. This hearty dish is perfect for lunch, dinner or even a family celebration. Fragrant pilaf goes well with fresh vegetables and herbs.

Cooking time: 1 hour 30 minutes

Cooking time: 15 minutes

Servings - 6

Ingredients:

Pork - 700 gr.

Dried apricots - 1 handful

Basmati rice - 180 gr.

Carrots - 2 pcs.

Bulb onions - 1 pc.

Vegetable oil - 50 ml.

Garlic - 2 heads

Salt to taste

Raisins - 1 handful

Ground black pepper - to taste

Drinking water - 400 ml.

Cooking process:

1. Prepare all the necessary ingredients for the pork raisin pilaf.
2. Wash the pork thoroughly in cold water and then pat dry with paper towels. Cut the prepared meat into medium pieces. Put the cauldron on moderate heat and pour in the required amount of vegetable oil.Lay out the prepared meat, salt and pepper well, fry it well on all sides, stirring occasionally.
3. Peel the onions, rinse under cold running water and chop with a sharp knife. Wash the carrots thoroughly and then peel them with a vegetable peeler. Cut the peeled carrots into thin strips. Put the vegetables with the meat and fry until softened.
4. Wash dried apricots and raisins thoroughly under running water, dry with paper towels and put in a cauldron.
5. Rinse the required amount of basmati rice thoroughly in cool water several times, and then put it in a cauldron, distribute it evenly over the entire surface with a slotted spoon.
6. Pour in the required amount of hot drinking water.
7. Season with salt and pepper. Place the garlic in the center. Bring to a boil over high heat. Cover the cauldron with a lid, move it to low heat, and cook for about 35-40 minutes.
8. After the time has passed, check the readiness of the pilaf. Turn off the fire. After about 20 minutes, gently stir the pilaf with a spatula, place on plates and serve.

Bon Appetit!

Bulgur pilaf with pork in a cauldron

I want to share a simple recipe for an unusually appetizing bulgur pilaf with pork. A hot aromatic dish can be prepared for a family dinner in order to feed your relatives deliciously and satisfyingly. Cook and your loved ones will be delighted with the aromatic dish!

Cooking time: 1 hour 20 minutes

Cooking time: 15 minutes

Servings - 6

Ingredients:

Pork - 500 gr.

Bulgur - 200 gr.

Carrots - 1 pc.

Bulb onions - 1 pc.

Vegetable oil - 50 ml.

Garlic - 1 head

Salt to taste

Ground black pepper - to taste

Drinking water - 500 ml.

Cooking process:

1. Prepare all the necessary ingredients for the bulgur pilaf with pork.
2. Wash the pork thoroughly in cold running water and then pat dry with paper towels. Cut the prepared meat into medium-sized pieces.
3. Peel the onions, rinse under cold running water and cut into large half rings.
4. Wash the carrots thoroughly and then peel them with a vegetable peeler. Cut the peeled carrots into large strips.
5. Put the cauldron on moderate heat and pour in the required amount of vegetable oil. Heat well. Lay out the chopped onions, fry until softened.
6. Lay out the prepared meat and fry it well, stirring occasionally.
7. By this time, the meat is evenly fried. Put chopped carrots in a cauldron to the meat and fry, stirring occasionally, until golden brown.
8. Salt, add the required amount of black pepper. Pour in some drinking water. Bring the zirvak to a boil. Cover and simmer for 15-20 minutes over low heat.
9. Rinse the required amount of bulgur in cool water several times, and then put it in a cauldron. Add the head of garlic after removing the top layer of the husk.
10. Spread the bulgur evenly over the entire surface using a slotted spoon. Pour in the remaining amount of drinking water, cover the cauldron with a lid, move it to low heat, and cook for about 30-35 minutes.
11. After the time has passed, check the readiness of the pilaf. Turn off the heat, gently stir the pilaf with a spatula.
12. Put the bulgur pilaf with pork on the plates and serve.

Bon Appetit!