Pilaf on the stove - 67 cooking recipes

To cook pilaf on the stove, you can take: a thick-bottomed pan, a kettle, a cauldron, a pressure cooker, a regular frying pan and a round-bottomed one. The choice of cookware is free, the only condition is that it must be heavy so that nothing inside burns. The size of the dishes depends on the number of servings.

Like any classic pilaf, it begins to be cooked on the stove by frying vegetables, onions and carrots, and meat. Different recipes offer different approaches to this process. Some people advise frying everything separately. In any case, vegetables should be covered with a golden crust when fried. It is also recommended to bring meat to this state.

The next step in stovetop pilaf recipes can be very different. Some people put washed rice on top of the meat and let it simmer in oil for a while. And only then pours in water. Some people pour the rice right when they add it. It is important that the water covers the rice by two fingers. During the cooking process, punctures are made in the cereal to the very bottom to remove steam and excess moisture. Do not stir the dish under any circumstances. This can only be done when the pilaf is completely cooked and the stove is turned off.

When all the products are inside the pan, cover the pilaf with a lid and simmer over low heat until fully cooked.