Pilaf in the oven. Pilaf with pork in the oven Pilaf in the oven in a glass form

In Uzbekistan, pilaf has been prepared since ancient times. Moreover, this was absolutely not an everyday dish. It was served only on major holidays. And it was certainly prepared by men. The ability to cook real tasty pilaf was considered a great pride for the stronger sex.
There are more than a hundred recipes for cooking pilaf in Uzbek cuisine. It is prepared with various types of rice, which in some recipes is replaced with other cereals (buckwheat, wheat, noodles, pearl barley). The main meats used in pilaf are lamb or pork. But there are recipes with game, chicken, fat tail fat, and horse sausage. Legumes (mung beans, chickpeas, beans) make pilaf more nutritious and rich in protein components. Fruit and berry additives add brightness to Asian food. Spices are an essential component. Traditionally, barberry, cumin, saffron, turmeric, and chili pepper are added to pilaf. The garlic is not peeled, but the entire head is placed in a cauldron at the stage of laying rice.
Pilaf is always prepared in a large cauldron. A deep frying pan with thick walls and a massive bottom will also work. Cooking utensils should hold heat well. Enameled pans and stainless steel utensils are not very suitable for preparing real pilaf.
Uzbek pilaf is served in several ways. Most often, the contents of the cauldron are mixed and placed in a heap on a wide flat dish. Another method does not involve mixing products in pilaf, but simply placing rice on the dishes first, and meat and carrots on top.
Below is a recipe for preparing classic Uzbek pilaf in the oven with pork and spices.
From the specified amount of ingredients you get 6 servings of delicious pilaf. And its preparation will take 1 hour 40 minutes.

Ingredients

Pork – 0.5 kg;
Rice – 0.4 kg;
Vegetable oil – 150 g;
Carrots (medium size) – 2 -3 pcs.;
Onion – 0.5 kg;
Garlic – 2 heads;
Hot pepper – 1 pod;
Spices (barberry, saffron, cumin, turmeric, peppercorns);
Salt.

How to cook pilaf in the oven from pork in a cauldron

Heat vegetable oil in a cauldron until lightly smoking. Cut the onion into half rings or even smaller. In any case, there will be no hint of onion left in the finished dish - it will completely dissolve in the pilaf during the stewing process. Place the chopped onion in a cauldron and fry it until light golden brown over low heat.

Wash the meat thoroughly under running water and pat dry with a paper towel. Cut into cubes. Fry with onions for 15-20 minutes until golden brown. At this stage it is very important not to dry out the meat. It’s ideal when the pieces are fried on the outside but raw on the inside.

To prepare pilaf, cut the carrots into long strips. And nothing else! The recipe for preparing real Uzbek pilaf involves just this method of chopping carrots. Forget about graters and food processors. Add carrots to meat, mix thoroughly. Fry, stirring, 10 minutes.

When the carrots become soft and the fat turns a beautiful orange hue, pour water into the cauldron so that it covers the vegetables by 1 cm. Add spices (except cumin), salt. This basis for future pilaf is called “zirvak”. Cover the cauldron with its contents and place it in the oven for about an hour. At the same time, turn on the fire to moderate (150 -160 degrees).

While the zirvak is preparing, take care of the rice. It needs to be sorted, low-quality grains removed and thoroughly washed in several waters.

When the liquid in the cauldron with meat gravy has almost boiled away, add the prepared rice. Gently pour the cereal on top of the meat; there is no need to mix the ingredients. Immerse the heads of garlic in the future pilaf. Add more salt to taste and fill with cold water so that it protrudes 2 cm above the rice level. Close the lid and send the pilaf back to the oven.

After half the water has evaporated, make grooves in the rice (to allow steam to escape), add cumin, cover with a lid and place in a warm oven for another half hour. At the same time, reduce the temperature to minimum. After this, turn off the oven and let the pilaf steam for another 15-20 minutes.

Gently stir the finished pilaf with a wooden spatula and serve.

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Recipe No. 2. Simple pork pilaf in the oven

Let's adapt the recipe of the legendary dish to the possibilities of urban cuisine - for lunch we prepare a truly hearty, aromatic, energy-giving pilaf in the oven. You will need a large cauldron or thick-walled saucepan, a traditional set of products, a few basic manipulations and a little patience.

Ingredients:

pork meat pulp - 600 g;
rice - 200 g;
carrots (juicy) - 5-7 pcs.;
onion (large) - 1 pc.;
vegetable oil - 50 ml;
garlic - 1/2 head;
pepper, salt, bay;
greenery.

How to cook delicious pilaf

Divide clean meat into large pieces, throw refined oil into sizzling hot oil, and fry at high temperature over high heat.

Next, add the onion, chopped into thin half rings, and continue frying.

Cut the sweet carrots into short pieces, place them in a cauldron and, after stirring, heat for another three to four minutes.

We wash the white rice under cold water, drain the liquid and add it wet to the steamed and oiled assortment.

Pour in boiling water, covering the ingredients by 1-2 cm, generously salt, add natural flavors: cayenne and/or black pepper, garlic, bay leaves. Under the lid, place in the oven, preheated to maximum, and keep our family-friendly dish for about 50 minutes at a temperature of 170 degrees. Keep an eye on it and add boiling water if necessary.

Sprinkle the hot pilaf with finely chopped herbs and mix, lifting the lower layers of meat and vegetables.

We transfer the seductively smelling pilaf into a spacious and necessarily beautiful plate - serve! To accompany, we choose pickles and chopped fresh vegetables.

Tips for cooking pilaf:

If you don’t have a cauldron, then pilaf can be cooked in a pot or glass pan.
You can also cook pilaf in a high baking tray, but in this case the pan must be covered with foil, otherwise the rice will not cook well and will be dry.
A delicious dish can also be prepared in a duck roaster.
In the oven, pilaf can also be cooked in a regular saucepan or high frying pan, the main thing is that there are no plastic elements in them, because. When exposed to high temperatures, the plastic will melt.
Pilaf can be prepared from pork, lamb, chicken. Try to choose not very fatty and lean pieces of meat if you are preparing it for the whole family. If children will eat the dish, it is better to use domestic young chicken, this meat is more dietary.
Be sure to try the dish; if the rice crunches on your teeth and is not completely cooked, then add a little water, cover the cauldron with a lid and cook the pilaf until done.
By the way, rice can crunch or boil into porridge if it is chosen incorrectly or poorly rinsed with running water. It’s even better to leave the rice in water for a while after washing.
The right rice for pilaf is rice that turns out crumbly while maintaining its shape. The shape of the rice is oblong; round rice will not work. The best rice for pilaf is Devzira; we also recommend using Domsia, Basmati, Lazar, Jasmine, Regulus, Amethyst, and brown rice.

Dishes baked in the oven have advantages over others that have undergone other technologies for temperature treatment of ingredients. This is probably why pilaf in the oven turns out rich in taste and aroma. The trick is that it is prepared in a confined space and the smells have nowhere to go. You can prepare this famous dish in different ways, which you will learn about in our selection.

This dish is familiar to everyone since childhood and all good housewives know how to cook it. It is suitable for the whole family and is dietary, because lean chicken meat is used for preparation and there is no need to fry anything.

Ingredients:

chicken thigh - 8 pcs.;
spices;
rice - 320 g;
salt;
carrot - 1 pc.;
mustard - 2 tbsp. spoons;
onions - 4 pcs.

Preparation:

Remove the skin from the thighs. Remove meat from bones and chop. You need portioned pieces.
Mix with mustard, add salt and stir.
Chop the carrots. It is best to use a coarse grater or cut into strips. Chop the onion - you should get cubes.
Rinse the rice grains.
Place food in a form that can withstand high temperatures.
Fill everything with water - the liquid should completely cover the food. Add salt, sprinkle with spices and mix.
Arrange the chicken and place the bones in the same way. Cover with a lid.
Hide in the oven.

The dish will be ready after an hour and a half when baked at 180ºC.

With pork

This variation produces a crumbly dish with whole rice grains, which will require a minimum of time.

To prevent pilaf from turning into porridge, use long-grain varieties for cooking and be sure to steam them. It is this kind of rice that retains its shape and turns out crumbly.

Ingredients:

pork - 850 g;
spices;
sunflower oil;
rice - 1.5 mugs;
salt;
water - 760 ml;
garlic - 5 cloves;
carrots - 3 pcs.;
onions - 3 pcs.

Preparation:

Chop the meat. To ensure that the pork remains juicy after frying, you should not chop it too finely.
Chop the onion. It will be tastier if you get cubes. Carrots will be needed in the form of sticks.
Pour oil into a frying pan and heat it up. Place the meat pieces, brown and place in a frying pan.
Place the prepared vegetables in the frying pan in which the meat was fried. Fry and place on meat.
Wash the rice grains in advance. Fill with water, leave for an hour and drain the liquid. Add salt, add spices and mix. Place on the surface of the vegetables.
Garlic cloves should not be peeled. You just need to stick them into the food, fill everything with water and cover with a lid.

It takes an hour to bake pilaf in the oven with pork. The mold should be placed in a hot oven, which is heated to 180ºC.

With beef

This pilaf turns out aromatic, crumbly, and tender.

Thanks to the even distribution of heat, the beef cooks well in the oven and becomes very tender.

Ingredients:

beef - 310 g;
salt;
carrot - 1 pc.;
seasonings;
onions - 2 pcs.;
oil - 50 ml olive;
rice - 1 mug;
garlic - 6 cloves;
water - 520 ml.

Preparation:

Wash the rice grains. To make them softer, you can additionally soak them in water.
Chop the beef. The resulting pieces should not have excess fat or hard streaks. Heat the oil in a frying pan and place the meat pieces in it. Fry.
Chop the onion. Send the resulting rings to the beef and cook until half cooked.
You will need carrots in strips (make them thin). You should place it in a roaster and simmer until the vegetable becomes soft.
Place all the fried ingredients in the pan and cover them with rice grains on top. Add salt, sprinkle with seasonings and stir. Level everything and fill with water.
There is no need to peel the garlic cloves for cooking. Just wash them and put them in a mold.

Cover everything with a lid. Place in the oven for an hour at 180ºC.

Original pilaf in pumpkin in the oven

Armenians always treat guests to this dish at a wedding. It is believed that the richer and sweeter the taste, the better the life of the young.

Ingredients:

pumpkin - 1 pc.;
salt;
rice - 1 mug;
cinnamon - 1 teaspoon;
sugar - 2 tbsp. spoons;
butter - 110 g;
nut - 0.5 cups of walnut;
apple - 1 pc.;
prunes - 0.5 cups;
raisins - 0.5 cups;
dates - 0.5 cups;
dried apricots - 0.5 cups.

Preparation:

For cooking you will need an orange vegetable weighing one and a half kilograms. It should be washed and the tail and part of the vegetable should be cut off to form a “lid”. Using a spoon, remove the seeds and cut out the flesh with a knife. Do not cut it all off - the walls must be dense. Grind the pulp.
Boil the rice grains - they should be semi-ready.
Pour boiling water over the dried fruits, let stand for five minutes, drain the liquid and chop. Chop the nuts. Peel the apple and cut into strips.
Sprinkle the prepared products with sugar, add cinnamon, stir and place in the pumpkin. The mass should not reach the very edges. The rice will still grow as it cooks, so leave two centimeters of space.
Chop the butter, put it in a vegetable pot and cover with an improvised lid.
It will take an hour to prepare and a preheated oven (180ºC).

Place the finished dish on a large dish and cut it like a watermelon. Then they open it and generously pour it with honey.

Pilaf in pots in the oven

Despite the non-standard cooking method, you are guaranteed to get a tasty result.

Ingredients:

pepper - 0.2 teaspoons black;
meat - 530 g;
oil - 5 tbsp. spoons of sunflower;
rice - 320 g;
water - 510 ml;
parsley - 15 g;
carrots - 2 pcs.;
dill - 15 g;
onions - 2 pcs.;
seasonings - 0.2 teaspoons;
salt - 1.5 teaspoons.

Preparation:

Cut the meat. Place the resulting portioned pieces into hot oil in a frying pan, fry and place in pots. Do not wash the pan.
Using a large grater, chop the carrots. Chop the onion, sauté everything and place in a second layer.
Sprinkle with salt. Add spices.
Wash the rice and place in pots. To make the cereal cook faster, you can soak it in water for a couple of hours in advance.
Heat the water. Pour in the food - the liquid should exceed the level of the cereal by one and a half centimeters. Cover with lids.
Bake for an hour at an oven temperature of 180ºC.

With lamb

This meat is traditionally used to prepare pilaf. It is thanks to him that the dish acquires a unique taste and aroma.

Ingredients:

garlic - 3 cloves;
lamb - 870 g;
seasonings;
boiling water - 760 ml;
rice - 2 mugs;
salt;
onion - 2 heads;
sunflower oil;
carrots - 2 pcs.

Preparation:

Rinse the cereal and soak. Leave for half an hour.
Slice the lamb meat. Place portioned pieces in a frying pan with hot oil, fry and place in the duck pot.
Chop the vegetables, place them in the same frying pan, fry them and add them to the lamb. Add salt, sprinkle with seasonings, add rice and pour boiling water.
Distribute the garlic heads, which do not need to be peeled, over the surface of the dish. Cover with a lid.
Bake for about an hour. Mode 180ºС.

spices;

oil;

rice - 1000 g;

greenery;

peas - 1 jar.

Preparation:

Chop the onion, chop the carrots and throw everything into the frying pan. Fry.
Drain the liquid from the cans, throw their contents into the frying pan and simmer for seven minutes.
Place everything on a baking sheet, cover with washed rice. Spread the legs over the cereal and fill them with water. The liquid should be five centimeters higher than the cereal.
The dish should be salted, sprinkled with spices and covered with foil.
Bake for an hour at 180ºС. Then remove the foil and let the chicken brown. It will take half an hour.

Before the first test, you need to chop the greens ahead of time and sprinkle the finished dish with it.

Tricks and secrets of cooking

To prepare pilaf, just follow simple recommendations.

The main difference between this dish and regular porridge is the crumbly rice grains. To do this, monitor the temperature of the oven and do not add more liquid than indicated in the recipe.
To ensure that the rice grains acquire the required consistency, they should be soaked before cooking. This will help bind the starch inside the grains and saturate them with the necessary moisture. This trick will help reduce the cooking time.
To keep the meat juicy, fry it only in hot oil. In this case, a crust quickly forms on the surface, leaving the meat juice inside. You should not keep meat pieces in a frying pan for a long time. The appearance of a light golden hue is enough.
Never use sushi rice for this dish. The pilaf will turn into porridge. The ideal variety is Devriza. Jasmine and super basmati or any brand of steamed long rice are also suitable.

Bake pilaf in the oven for 1 hour at 180 degrees. Then let it sit out of the oven for 20 minutes.

How to bake pilaf in the oven

Products
Meat:
- or chicken - fillet or chicken parts - half a kilo
- or pork, lamb, beef - half a kilo
Rice - half a kilo (half a bag)
Carrots - 2 large
Bow - 1 head
Garlic - 1 whole head, not crushed
Vegetable oil - 4 tablespoons
Seasonings and spices for pilaf - ready-made; or separately basil, turmeric, coriander, paprika, cumin, barberry - just 2 tablespoons
Optional - raisins soaked in boiling water - 3 tablespoons
Salt and pepper - to taste

Food preparation
1. Place the frying pan over medium heat, and while it is heating up, peel and finely chop the onion.
2. It is better to use fresh or chilled meat, but if you use frozen meat, then defrost it. In any case, cut the meat into cubes with a side of 3 centimeters.
3. Rinse the rice and soak in cold water.
4. Peel the onions, chop them and place them in a heated frying pan.
5. Fry the onion over high heat with regular stirring for 5 minutes, add chopped meat and fry for 5-7 minutes until golden brown, then add salt, pepper and stir.
6. While the meat is fried, peel and cut the carrots into circles or cubes.
7. Place fried chicken with onions in a cauldron or duck pot, add carrots.
8. Set the oven to heat up to 180 degrees - it will warm up just in time to add the pilaf.
9. Rinse the rice and place it on top in an even layer so that no meat is visible.
10. Boil water for pilaf, stir in spices and seasonings, salt.
11. Pour boiling water in a thin, even stream, without disturbing the layers of pilaf, and so that the meat does not appear through the rice layer. It is convenient to use a funnel for this. Since pilaf is cooked in the oven, it is important that the liquid will evaporate more intensely, which is why it is important to slightly increase the proportion of water: 3 fingers higher than the level of rice.
12. Place a head of garlic on top in the center and press lightly so that the garlic releases its juices to the pilaf when baking.
13. Place the cauldron on the middle level of the oven, bake for 1 hour at 180 degrees.
14. Turn off the heat, remove the pilaf from the oven and stir, leave for 20 minutes.

In order for the pilaf to be soft, airy, and for the meat to melt in your mouth, you must be careful when handling the container in which the pilaf is prepared. It’s good if it’s a thick-walled pan or cauldron. If the dish is not tightly covered with a lid, then the share of water should be increased slightly, since the liquid may evaporate more intensely from the slightly opened dish.

Pilaf can also be baked in a tagine, then the rice will be steamed and the meat will be intensively baked. In this case, turn on the heating mode of the oven “from below” so as not to dry out the rice.

If the oven distributes heat evenly, you can cook pilaf in pots. It is enough to put meat and rice in each pot in the same way, in layers, and close the lid before baking.

If you use a baking tray or pie pan to bake pilaf - in other words, a wide dish without a lid - then it is better to divide the garlic into slices, crush it with a knife and insert it into the rice in different areas. To prevent the rice from drying out, cover the baking sheet with foil.

The dish can also be prepared in a baking bag, but in a bag it is very difficult to ensure that the food lies in even layers. Alternatively, the bag can be placed in a heat-resistant pan. Before baking, you need to make a couple of holes in the top of the bag to prevent the bag from tearing.

After baking the pilaf, you need to stir it: saturate the rice with meat juices, vegetable notes and spices. After stirring, it is recommended to let the pilaf sit, but keep in mind: pilaf after baking at a temperature of 180 degrees will continue to cook even outside the oven due to the internal temperature. To avoid drying out the rice, check the pilaf for moisture and add water if necessary.

If the pilaf still turns out dry when baking, then immediately after baking pour in hot meat broth or heated vegetable oil: the dish should turn out softer.

If pilaf is prepared with raisins, then soak them in hot water for 30 minutes and add them to the layer of meat before baking.

To add a little sourness to the pilaf, you can add tomato paste to the water that is added to the rice.

There are many ways to prepare this amazing dish: in a cauldron and in a frying pan with a thick bottom and walls, on a fire and on a stove, but today we will tell you an even more interesting option. Pilaf in the oven - our step-by-step recipe with photos will help you prepare delicious and crumbly pilaf with chicken, beef or pork quickly and tasty. If you haven’t tried cooking this delicious dish this way yet, then feel free to try and experiment!

Pilaf cooked in the oven does not claim to be an original recipe; we all understand perfectly well that real pilaf should be cooked exclusively in a cauldron and preferably over a fire; if there is no fire, then on the stove. Pilaf in the oven is most likely a pleasant and tasty experiment that everyone should cook at least once in their life.

— Cooking time: 1 hour 30 minutes

— Number of servings: 5 servings

— Utensils you will need: heat-resistant pan

Cooking pilaf in the oven

Cooking pilaf in the oven is somewhat different from the classic recipe to which we are all so accustomed. You shouldn’t think that if we deviate from the basic rules, then it won’t be pilaf, but just rice with meat baked in the oven. We will still make part of the recipe in a frying pan and on the stove. As in the classic cooking recipe, we first fry the meat, onions and carrots, then cook the zirvak and only then transfer all the ingredients into a heat-resistant bowl, add rice and put in the oven.

As you can see, the preparation of this dish differs only in the final stage of cooking. Therefore, feel free to try it, and our recipe will help you with this.

Calorie content of pilaf in the oven

The calorie content of pilaf in the oven and its nutritional value are calculated per 100 grams of the finished dish. This example considers the calorie content of a dish prepared from chicken fillet.

Pilaf with meat in the oven

Pilaf with meat in the oven is very easy to prepare. As with all recipes for this dish, the most important ingredients are rice and meat. Rice should be long grain, preferably special varieties. Meat is usually lamb, pork, and less often beef. It is also often prepared with chicken, which makes it a less fatty and dietary dish. Whatever option you choose, pilaf with meat in the oven always turns out very tasty.

Pilaf in the oven with chicken

Pilaf in the oven with chicken is perhaps the most popular option for preparing this dish. Firstly, chicken is a relatively cheap product compared to other types of meat, and secondly, chicken cooks much faster and is a dietary product, which reduces the fat content in the dish and is ideal for people who care about their health. We suggest preparing pilaf in the oven with chicken - this will be a basic recipe and we will analyze it in great detail and with step-by-step photographs.

How to cook pilaf in the oven

Now you will learn for yourself how to cook pilaf in the oven quickly and tasty; this simple step-by-step recipe is just for you. Cook with us!

Wash the chicken fillet and cut into large pieces

Peel the onions and cut into cubes.

Peel the carrots and cut into cubes.

Heat a frying pan well with vegetable oil and add chicken fillet for frying.

After frying the chicken, add the onion - saute it until light golden brown, and then add the carrots. Fry vegetables and meat for about 7 minutes, stirring constantly, then add a little water, salt, pepper and spices. Simmer for about 10 minutes more.

Now transfer the contents of the frying pan into a deep saucepan, add well-washed rice and a head of garlic on top. Fill with water so that it covers the rice by a couple of centimeters.

Preheat the oven to 180 degrees and place our almost finished dish for 40 minutes. If the rice is ready, then feel free to take it out and try it quickly. Bon appetit!

Cooking pilaf in the oven in different dishes

Pilaf in the oven can be prepared in different dishes. Both glassware and special pots are suitable for this. Next, we will look in more detail at all the options for preparing this dish using various utensils, and we will tell you all the nuances that may arise during the cooking process.

Pilaf in pots in the oven - recipe with photos

Pilaf in pots in the oven is prepared very simply and much easier than the familiar pilaf prepared according to the classic recipe. A rather non-standard approach to preparing this dish makes it even more interesting; we strongly recommend cooking pilaf in pots in the oven at least once and trying this unforgettable taste.

— Vegetable oil — 5 tbsp.

How to cook pilaf in pots in the oven

Rinse the rice well and soak in cold, lightly salted water.

Cut the chicken fillet into small pieces and fry in vegetable oil

Peel the onion and carrots, chop and fry a little

Place fried chicken meat in the prepared pots, place sautéed vegetables on top, add salt and pepper, and add pilaf seasoning.

Place rice on top of everything and fill with water. The water level should be about 2 centimeters higher than the rice.

Close the pots with pilaf with lids and place in an oven preheated to 180 degrees for 1 hour 20 minutes.

Crumbly pilaf in the oven in a glass bowl

Pilaf in the oven in a glass container is prepared in much the same way as pilaf in pots. If you don’t have a cauldron or a duck pot on hand, but really want crumbly pilaf, then this recipe will help you. We will need heat-resistant glass dishes.

You can prepare crumbly pilaf in the oven in a glass container in the same way as described just above about pilaf in pots. The only difference will be that you will put the ingredients for the pilaf in a glass bowl, but the entire cooking process and ingredients remain exactly the same.

sovkysom.ru

Pilaf with chicken in the oven

Chicken pilaf in the oven is one of the simplest and most budget-friendly ways to prepare this delicious dish. In general, the cooking technology differs quite a bit from the traditional one. First, we cook the chicken and vegetables until half cooked, then all this, along with the rice, is loaded into the oven. With this method of cooking, all products are perfectly cooked, and the finished pilaf turns out to be completely low-fat, but juicy. The rice does not turn into porridge, remaining perfectly crumbly.

You can cook pilaf with chicken in the oven using baking pots, any heat-resistant form or baking sheet with high sides, or using a baking bag (bag). We will cook according to the second option - in a heat-resistant form. Shall we begin?

Ingredients

rice (long grain) – 1 tbsp.,
chicken – 500 g,
onion – 250 g,
carrots – 250 g,
garlic – 1 head,
seasoning for pilaf – 2 tsp,
salt – 1 tsp,
vegetable oil – 50 ml,
water – 2 tbsp.,
greens - optional (when serving).

How to cook pilaf in the oven with chicken

Before putting the pilaf in the oven, the meat and vegetables must be half cooked. Let's take care of the meat first. For pilaf, both a chicken carcass or parts thereof (thighs, for example) and fillet are suitable. We use fillets because they require minimal processing. Wash the meat, dry it, cut it into portions and place it in a frying pan with heated oil.

It is not necessary to fry the meat too much; it is enough that it changes color. Therefore, let the chicken fry for 5-10 minutes, then add the prepared vegetables to it. Stir the contents of the pan, cover with a lid and cook for about 10 minutes. As soon as the vegetables are in place, turn on the oven to warm up at 180 degrees.

At the same time, prepare the remaining ingredients: rice and garlic. Rinse the rice until the water runs clear and place in a sieve to remove the liquid. Peel the whole head of garlic, removing only the top layer so that the head does not fall apart and retains its shape. Also be sure to wash and dry the garlic.

Now take a dish suitable for the oven (any shape or a baking sheet with high sides) and place the chicken and vegetables in it. Pour all the oil and juice that remains in the pan there.

Place washed rice on top of the meat and vegetable “pillow”.

Add salt to everything and sprinkle with the prepared spice mixture for pilaf. Stir so that it is all evenly distributed.

Fill the food with water (it is better to use boiling water). Important! We measure the water with the same glass as the rice. Those. the proportions of rice and water should be 1:2. Place a head of garlic in the middle. Cover the dish (mold) with a lid or foil and place in a preheated oven.

Cooking chicken pilaf in the oven will take from 40 to 50 minutes. During the cooking process, you can sometimes look in and check the readiness of the rice and the liquid level. Do not stir the pilaf while it is cooking! After 40 min. turn off the oven, leaving the pilaf inside for 10 minutes, then take it out.

Stir the pilaf right in the mold and it’s ready.

Decorate the chicken pilaf with herbs at your discretion and you can serve.

vkys.info

Pilaf in the oven with chicken recipe

Chicken pilaf is a hearty hot dish, but not as high in calories as the classic version. Chicken pilaf cooks much faster than meat pilaf.

And the price of products for chicken pilaf is much more modest. I love this kind of pilaf more, so I cook it more often. The recipe is proven and quite simple. If you have a cauldron, I can say with 100% confidence: “Everything will work out the first time!”

For pilaf you will need:

Chicken drumsticks – 4 pcs.;
Chicken wings – 4 pcs.;
Onions – 2 heads;
Carrots – 1 pc.;
Seasoning for pilaf – 1 tbsp. spoon
Oil for frying – 3 tbsp. spoons;
Garlic – 1 head;
Dill - for serving.

Chicken pilaf recipe with photos step by step

1. I’ll start by preparing the cauldron, and then immediately move on to cooking. I rinse the cauldron and wipe it dry. I don’t know about you, but light spots always appear in my stale cauldron. Next, I put it on the stove and heat it up. During the process I add refined oil. I place the legs and wings in a cauldron after the container has warmed up well to a characteristic hiss. Chicken sticks well to a warm cauldron.

2. While the chicken is fried, I prepare the onions and carrots. I peel and cut the onion into quarters of rings, and the carrots into strips.

3. When the chicken skin is slightly browned, add the vegetables. While frying, mix the chicken with onions and carrots with a spatula. The stove heating temperature is maximum.

4. I add mixed seasoning for pilaf when fried with vegetables. Sometimes I buy individual spices, but this time I found a very good ready-made one.

5. Mix the chicken with seasonings and add the peeled garlic. When I cook pilaf with meat, I insert garlic cloves into the pilaf right in the husk. I add garlic to chicken pilaf using the method described above due to the shorter cooking time.

6. I add rice at the very end.

7. Then I fill it with boiling water exactly two fingers up.

8. I close the cauldron and put it in the oven for 45 minutes.

9. Chicken pilaf is ready! Thanks to the even heating, it comes out of the oven very correctly. Lush and not sticky.

10. Before serving, mix the finished pilaf with chicken. Do not stir pilaf during cooking!

11. I serve chicken pilaf as a main course for lunch or for dinner as a hot holiday dish. I add some greens.

Enjoy your smooth meal!

– use a cauldron to prepare chicken pilaf;

– fry the chicken in a well-heated cauldron;

– rice should be poured with boiling water two fingers up;

– do not stir the pilaf during cooking;

photorecipes.ru

Pilaf with chicken in the oven

Pilaf is a very satisfying and tasty dish. Pilaf is prepared with different types of meat, including chicken. There are several ways to prepare pilaf.

Fragrant and tasty chicken pilaf is made in the oven. In addition, the process of preparing pilaf in the oven is simple, and therefore every housewife can prepare pilaf with chicken for dinner or lunch.

Chicken pilaf cooked in the oven

chicken fillet – 500 gr.;
rice – 350 gr.;
carrots – 2 pcs.;
garlic – 2 cloves;
onion – 1 pc.;
vegetable oil – 60 gr.;
salt and spices - to taste.

Cut the peeled onion into rings and place in a frying pan with vegetable oil. Place the frying pan on the fire. Fry the onion for about three minutes, then add the grated carrot to the onion.

After four minutes, add pre-diced chicken fillet to the vegetables. Fry the chicken with onions and carrots for about 15 minutes over low heat.

Turn off the heat, add finely chopped garlic to the contents of the pan. Stir and transfer the fried vegetables and vegetables into a deep frying pan or cauldron.

Rinse the rice in several waters, and then pour it on top of the chicken and vegetables in a cauldron or frying pan. Add salt and spices to taste; you can take pilaf seasoning or other spices. Fill the rice with chicken and vegetables with water so that its level is 2 cm above the level of the rice.

Cook the pilaf in the oven for 45 minutes.

Pilaf with fried chicken in the oven

chicken meat – 1 kg;
carrot – 1 pc.;
onions – 2 pcs.;
rice – 500 gr.;
vegetable oil – 1 tbsp.;
spices - to taste;
garlic – 1 head;
salt - to taste.

After sorting through the rice, rinse it several times until the water becomes clear. Pour hot water over the rice and leave for half an hour.

Meanwhile, rinse the chicken thoroughly. Pat the meat dry with a paper towel or napkin. After cutting the meat into small pieces, fry it in a large amount of vegetable oil, heated in a frying pan. You can also use olive oil instead of vegetable oil.

When the pieces of chicken meat are browned, place them in the form in which you will cook the pilaf. Salt the meat and sprinkle with spices to taste.

Now peel the onions and carrots. Place the diced onion in a hot frying pan, adding a little vegetable oil. Fry the onion for a couple of minutes. At this time, cut the carrots into thin strips and add to the onion.

Place the fried vegetables on the meat. Also sprinkle them with a little salt and spices. Now place the washed rice in the mold. Fill everything with water so that it just covers the rice, otherwise, due to the large amount of water, the rice will boil and begin to stick together.

Place a head of garlic, peeled from the top layers of peel, in the center of the mold. If necessary, add a little salt and sprinkle the contents of the mold with spices. You can use pilaf seasoning or just ground red and black pepper.

Place the pan in the oven, covering the top with foil. Cook the chicken pilaf for about one hour, setting the oven temperature to 150-160 degrees.

You can serve hot chicken pilaf with fresh vegetables or a light vegetable salad.