Rice in dough in the oven. Chicken pilaf in dough (Perde pilavı). Pilaf in puff pastry in the oven

Separate the bones from the chicken meat, boil broth from them, cut the meat into pieces and fry with the addition of onions and peppers in butter (about 100 milliliters of melted butter), pepper, salt and sprinkle with spices to taste. Wash dried fruits and add water.
Strain the broth, dilute it with milk (1:1 ratio), add salt and cook the previously soaked rice in it. When it is cooked, pour it into a colander and let the liquid drain; you need to rinse it if it is not crumbly enough. Pour wheat and corn flour (2 tablespoons each) onto the table.
Mix and roll out puff pastry on this mixture. The rolled sheet should cover the entire inside of the cauldron and hang over the sides. Grease the bottom and walls of the cauldron with melted butter, place the dough, grease with oil again, pour in the rice and pour melted butter evenly over the entire surface (approximately 100 milliliters of oil is needed).
Remove dried fruits from the liquid, squeeze a little and place on top of the rice, then lay out the chicken and vegetables, pour over the liquid that formed from frying them. Wrap the hanging dough and carefully seal it, grease with oil, the pilaf should be hermetically sealed.
Preheat the oven to 180 degrees, put the pilaf there and cook for about 40-45 minutes. with chicken and dried fruits in puff pastry, remove from the oven and tip upside down onto a plate, cut it into pieces like a cake, sprinkle with dogwood and nuts and serve.

A barrel of pilaf is an ideal dish for any holiday; of course, it is more difficult and longer to prepare than regular pilaf, but it looks simply magnificent and will perfectly decorate any holiday table.
A barrel of pilaf dish is not only tasty, but also very filling, chicken meat is rich in protein and contains virtually no fat, and rice is one of the most dietary grains. Although garlic is not included in the recipe, I can advise you to cook a barrel of pilaf the first time with onions, and the second time with garlic instead of onions, then the taste of the dish changes significantly, but this is not for everyone.
Ingredients:
— 1 chicken 1.5 kg or meat
- 1 large onion
- salt pepper
- 2 - 3 cups Basmati rice, salt
- 70 - 100 g butter (melt)
- for yellow color turmeric, saffron, or Sary kök
- you can add seasoning for pilaf
For the test:
- 3 eggs
- 1/3 glass of water
- ½ tbsp. salt
- 3-3.5 cups flour
- 1 tbsp. butter (melt)
- 2 tbsp. vegetable oil
You can replace the dough with lavash
Boil the rice until half cooked, drain in a colander.

Melt butter in a frying pan, add rice. Leave.
Boil the chicken until half cooked. Separate from the bones, break into pieces with your hands, lightly fry along with the onion, add salt and pepper (first fry the onion until golden brown).

Grease the bottom and sides of the dish with butter. Sprinkle with sesame seeds (you can use pistachios - it looks more beautiful).

Knead into a smooth dough. Roll out to 5 mm thickness. Transfer the rolled out dough and place it along the bottom and sides of the dish, leaving the edges hanging down.

Alternate layers.

Sprinkle rice as the first layer, then finish the fried chicken with rice, pour over melted butter and cover with overlapping dough.

Place in the oven for 30-45 minutes. at t 190 C...Covering with a dish, carefully turn the pan over, remove and serve)

Bon appetit!

Shymkent style pilaf

500 g lamb, 2 cups rice, 2 eggplants, 350 g carrots, 3 sweet peppers, 80 g onions, 315 ml vegetable oil, 200 ml broth.

Wash the vegetables thoroughly. Cut the eggplants into cubes, chop the carrots into strips, sweet peppers into large strips, and onions into rings. Fry all the vegetables one by one in vegetable oil.

Rinse the rice thoroughly and cook in salted water until half cooked, place in a colander or sieve to drain.

Place the meat cut into cubes or cubes into the heated fat and fry until golden brown.

Add rice, fried vegetables, add water or broth, bring to a boil and cook with the lid tightly closed over low heat until done.

Serve for dastarkhan in a large dish.

From the book Cooking Tasty, Fast, Cheap! author Kriksunova Inna Abramovna

Pilaf Pilaf is an incredibly satisfying and (what can we hide!) rather heavy dish. But, being well cooked, it looks so appetizing and gives off such a wonderful smell that sometimes there is an irresistible desire to cook it. Pilaf is especially good in

From the book Classic Main Courses author

Pilaf The pinnacle of the culinary art of the peoples of the East and Asia is pilaf. Pilaf is a dish prepared from rice in a special way. Pilaf is prepared from boiled and fried beef, lamb, poultry, with eggs, fish, boiled and dried fruits, nuts and vegetables.

From the book Bachelor's Cookbook author Korobach Larisa Rostislavovna

Plov Plov is a dish prepared from rice in a special way. Pilaf is prepared from boiled and fried beef, lamb, poultry, with eggs, fish, boiled and dried fruits, nuts and vegetables. There are thousands of recipes for cooking pilaf in the world. As the professionals say,

From the book Kazan, grill, shish kebab for vegetarians author Kulagina Kristina Alexandrovna

From the book Lula kebab, dolma, baklava and other dishes of Azerbaijani cuisine author collection of recipes

Pilaf (3rd option) Pour boiling salted water into a pan, twice the volume of prepared rice, add a small amount of ghee or butter, add rice and cook over low heat without a lid until the water evaporates. Then pour the melted rice over it

From the book The Newest Cookbook author Arefieva N. E.

Pilaf (4th option) Prepare a mixture of 1/3 water and 2/3 milk, add some salt to it, and boil the rice in it until fully cooked. Place the rice in a colander, rinse with water and transfer to a sieve or sieve covered with gauze or paper and allow to dry for 15 minutes. Dried rice in

From the book Mushroom Picker's Cookbook author Kashin Sergey Pavlovich

Pilaf Sort the rice and soak in salted water for 1-1.5 hours. Cut the meat into small pieces, add salt and pepper. Pour vegetable oil into a cast iron frying pan or saucepan. Heat until smoking appears, add the prepared meat and fry until golden brown.

From the book Cooking Tatar cuisine author Kozhemyakin R. N.

Pilaf Pilaf with dried mushrooms Ingredients: 150 g of dried mushrooms, 1 cup of rice, 0.7 cups of vegetable oil, 4-5 onions, pepper, salt. Method of preparation: Wash the mushrooms several times, soak for 2-3 hours, then cut into thin ones slices and cook in the water in which they

From the book Multicooker. 1000 best recipes. Fast and helpful author Vecherskaya Irina

Pilaf-chikhirtma (Azerbaijani pilaf) Components Lamb – 250 g Onion – 1 pc. Rice – 300 g Components Ghee – 100 g Milk – 2 cups Raw eggs – 2 pcs. Dill – 1 small bunch Saffron – 0.25 teaspoon Salt and ground pepper – to taste Method

From the book of 50,000 selected recipes for a slow cooker author Semenova Natalya Viktorovna

Pilaf-turshi (pilaf in Azerbaijani style) Ingredients: Lamb pulp – 900 g Rice – 600 g Onion – 150 g Ghee – 200 g Dried dogwood – 100 g Kishmish – 100 g Chestnuts – 100 g Ground cinnamon – 1 teaspoon Saffron – 0 .3 teaspoons Salt and ground pepper - to taste For the dough Flour

From the book Cooking from Golib author Saidov Golib

Pilaf Ingredients 700 g meat, 1 onion, 2 carrots, 400 g basmati rice, 2 heads of garlic, a bunch of fresh parsley, salt, spices, 2 tbsp. l. vegetable oil. Preparation: Wash the meat and cut into medium-sized pieces. Peel the onions, garlic and carrots. Finely chop onion, carrots

From the book Multicooker for Kids. 1000 best recipes author Vecherskaya Irina

Shah pilaf 300–400 g of meat (any), 1 multi-glass of rice, 70 g of raisins, 50 g of butter, 1 onion, 1 carrot, 2 cloves of garlic, 2 sheets of lavash (thin), 1? multi-cups of water, vegetable oil, pepper, pilaf seasoning, salt. Pour vegetable oil into the multicooker pan.

Ugro-pilaf (flour pilaf with meat) Ingredients 400 g wheat flour, 500 ml bone broth, 300 g lamb (pulp), 40 g fat tail fat, 100 g carrots, 70 g onions, 20 g green onions, 10 g parsley, spices (any), salt. Method of preparation: Wash and chop the lamb

From the author's book

Pilaf Ingredients: 700 g meat, 1 onion, 2 carrots, 400 g basmati rice, 2 heads of garlic, a bunch of fresh parsley, salt, spices, 2 tbsp. l. vegetable oil. Wash the meat and cut into medium-sized pieces. Peel the onions, garlic and carrots. Finely chop the onion, grate the carrots

Pilaf in lavash is prepared mainly in the Caucasus, but I will tell you how to cook this dish not in lavash, but in dough, and also in the oven. We will prepare the dough ourselves according to the recipe that I will present to you.

Pilaf in yeast dough in the oven

Ingredients for cooking:

Legs - 2 pcs.
Onions - 1 pc.
Rice cereal - 1 cup.
Vegetable oil - 1 table/l.
Butter - 80 gr.
Flour - 1 cup.
Dry yeast - 1 tsp.
Spices for pilaf - a handful.
Water is an incomplete glass.
Salt, ground black pepper - to taste.

How to cook:

Boil the legs in salted water until fully cooked. Cool and separate the meat from the bones and skin.
Rinse the rice thoroughly and also cook, but until half cooked, so that it remains tough inside.

Melt 50 grams in a preheated frying pan. Butter, mix with turmeric and add rice, turn off and stir the cereal until it turns yellow.

Then peel and cut the onion and carrots into small cubes and fry them in vegetable oil in another frying pan until tender for about 10 minutes, then combine them with chicken, add a little salt, add spices and fry for another 3-4 minutes, no more.

While your so-called zirvak is cooling, knead the yeast mixture. In a bowl with warm water, dilute the yeast, salt and knead the soft mixture. Immediately roll it out thinner, without waiting for it to rise.
Grease a heat-resistant dish with vegetable oil and cover with dough, as shown in the photo. Next, place half of the rice on the dough, spread the frying on the cereal and pour the other half of the cereal on top. Melt the remaining butter and pour in the pilaf. Cover the surface of the dish with the hanging ends of the dough and pinch the edges. Brush with egg wash for gloss.

Place in an oven heated to 180 degrees for half an hour.

It is advisable not to open the oven during cooking.
After the specified time, remove the food from the oven, cut into portions, arrange on plates and serve.

Bon appetit!

Pilaf in puff pastry in the oven

Ingredients:

Ready-made puff pastry - 1-2 packs (depending on the size of the dish and the amount of pilaf.)
Chicken breast - half a kilo.
Onions - 1 pc.
Carrots - 1 pc.
bell pepper - 1 pc.
Rice cereal - 2 cups.
Vegetable oil - ? glasses. (for frying).
Salt - to taste.
Seasonings for pilaf - 1 tsp.

Preparation:

Cut onions, carrots, bell peppers into small cubes. Heat the oil in a frying pan and fry - first the onion for 5 minutes, then add the chicken, carrots, pepper, salt, spices and fry for another 10 minutes. This is zirvak - the tasty basis of the future dish.

During this time you will have time to roll out the dough. If you take 2 packs, then roll out the contents together, placing them on top of each other. It should be thicker in the middle than at the edges.

Cover the baking dish with a rolled out circle and put previously washed and half-cooked rice on the dough, and then put everything from the frying pan (zirvak) on the cereal. Cover with the ends of the circle, fastening them tightly so that the finished pie with pilaf does not fall apart during baking. Don't be afraid to stretch the dough; it shouldn't tear.

Place in an oven preheated to 180 degrees for an hour. After turning off, remove, cover with a flat dish and turn over. And if you are cooking in a cake (pie) tin, just remove the removable side.

Now all that remains is to cut the pie with pilaf and serve it on the table in plates. It would be nice to prepare a salad of fresh tomatoes and cucumbers for the pilaf.

Bon appetit!
There are probably few people who have prepared this dish in this particular way. Try it too. I didn’t risk advising you to make puff pastry yourself, because every housewife turns it out differently, and store-bought puff pastry is prepared in compliance with technology and for the most part does not fail. But, if you know how to make good puff pastry, you can make it yourself.