Meat pilaf with meat - 73 cooking recipes

Traditional, so-called authentic oriental pilaf is cooked exclusively with meat. Moreover, mainly from lamb, less often from beef, never from pork. All sorts of innovations like chicken, rabbit, the aforementioned pork, mushrooms and others in the same spirit are peculiar offshoots from the classic recipe. And many, it is worth clarifying, are not perceived as pilaf.

In addition, representatives of Eastern culture do not recognize pilaf unless it has been cooked in a large cauldron over an open fire. Or, at least, in a cauldron on the stove. And cooking in a slow cooker, steamer, pressure cooker, or oven is met with hostility. But the world would not change for a very long time if there were no lovers of change and all sorts of innovations)

This means that today recipes for pilaf with meat can include almost any meat product, even sausages. In Russia, they like to prepare this dish from chicken or pork. The cooking technology may differ in different recipe variations, but it is almost similar.

Oil is heated in a cauldron, in which onions, carrots, and spices are fried. Place the meat cut into pieces. Fry until half cooked - this will make the pilaf more tasty. Add well-washed rice. Pour boiling water over. Add the heads of garlic, cover with a lid and cook over low heat for forty minutes to one and a half hours. The exact time will depend on the cookware used. In a pressure cooker it will reduce by three times, in a slow cooker a little less.

Meat for pilaf can be taken in the form of fillet or with bones. Pilaf with ribs or chicken legs and drumsticks is quite tasty.