Pilaf in the oven

One of the dishes that every housewife should be able to cook is pilaf. Prepare it in a cauldron, a chicken or just in a saucepan. Traditionally, when cooking pilaf , lamb is used. But a dish with chicken, beef or pork is also tasty. How to cook pilaf in an oven? This is our article, which presents 4 cooking recipes for this delicious dish.

Pilaf in the oven (from mutton)

Ingredients: half a kilo of lamb, 330 grams of rice, 55 g of tomato paste, two carrots, onions, 650 ml of broth, pepper, spices (to taste), bay leaves, parsley, salt, 65 grams of fat.

Preparation:

Cut the cubes of meat, pepper and salt on all sides, and then fry in a pan, melting previously fat on it. Put the meat in a saucepan, pour the broth. Finely chop the onion and carrots, fry in a pan and put into a saucepan. Add salt, tomato paste and spices. Boil.

Combine rice with meat, put also bay leaves, stirring, stew until thick. Then put it for an hour in the oven. When the dish is ready, decorate it with twigs of parsley.

Pilaf in the oven (from pork)

Ingredients: 450 grams of pork, 10 pcs of prunes, two cups of rice, three onions, two carrots, two cups of rice, 20 grams of pilaf seasoning, vegetable oil, salt, liter of water.

Preparation:

Pour the vegetable oil into the mattress to a height of about a centimeter and put it on the fire. Pork is washed, cut veins, cut into small pieces and put in a scallop. Put out in your own juice, which will stand out from the meat. Then cut the onions into half rings and fry with the meat. After about 5 minutes, cut the carrots finely. Grind the prunes and add to the matcher. Sprinkle with seasoning, salt and mix thoroughly. Pour the water into the scallop and bring it to a boil. Fall asleep rice, while the water should be higher by about a centimeter. Bring to a boil again and put in the oven for an hour. The dish is ready.

Pilaf in the oven (chicken)

Ingredients: half a kilo of chicken fillet, 350 grams of rice, onions, salt, 2 cloves of garlic, 60 g of vegetable oil, 2 carrots.

Preparation:

Cut the onions into rings. Grate the carrots on a grater. Fry the onion in oil (about 3 minutes), add the carrots. After 4 minutes, you need to add chicken fillet, which before that you need to cut into pieces. Fry the fillet with vegetables (about 15 minutes) over a small fire.

Put it all in a cauldron or a deep frying pan and add chopped garlic. Rinse the rice, pour it from above, smooth it and pour it with water, so that it covers the rice by 2 cm. Put it in the oven for 45 minutes.

Pilaf in the oven (from beef)

Ingredients: 660 grams of beef, half a kilo of carrots, 600 g of khan rice, 3 onions, peppercorns, 50 g of butter, garlic, vegetable oil, 3 bay leaves, 4 plov.

Preparation:

Cross the fibers cut the beef into small pieces (a thickness of about a centimeter) and discourage them. Thin rings cut the onion, grate the carrot.

Preheat the cauldron and pour the vegetable oil to a height of about 3 cm. When the oil becomes hot, put the beef and fry until red. Add half a cup of water, cover with a lid and cook for about half an hour on a small fire. Remove the lid, evaporate the water in the cauldron and remove it from the fire. Heat the frying pan, pour in the sunflower oil and fry the onions until golden. Put it in the cauldron on top. In the same frying pan fry the carrots, which then placed on top of the onion.

Thoroughly rinse the rice, fill it in the cauldron, smooth out with a spoon, not mixing with other components of the future pilaf. The cloves of garlic are evenly placed in the rice. Then gradually pour boiling water into the cauldron, which should cover the rice by about one and a half centimeters.

Salt pilaf and add to it pea pepper, bay leaves, as well as seasoning for pilaf. On medium heat, without covering the lid, cook until the liquid is almost completely evaporated. On the entire surface evenly decompose pieces of butter cream.

In order to make the dish tasty, you need to withstand the pilaf in the oven. The recipe provides for about 10 minutes, after which the rice will become crumbly. Then put the pilaf from the cauldron on a large dish, without mixing the layers, and place it in the oven for another 5 minutes.