Pilaf in a sleeve in the oven

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make pilaf in a sleeve in the oven? Prepare all the necessary ingredients. Read how to choose rice for pilaf in a separate article at the end of this recipe.

2. STEP 2

   

   Prepare all the spices for the pilaf. You can, of course, use ready-made spices, but they often add salt and hot pepper, which I personally don’t like. Still, it is better to determine the amount of salt yourself, and in the composition of ready-made spices it is difficult to determine how much salt needs to be added so as not to oversalt the dish. Therefore, I use a minimum of ready-made spices.

3. STEP 3

   

   Rinse the rice thoroughly in cold water. Dry.

4. STEP 4

   

   Peel the onion and rinse. Wash the carrots in running water with a brush and cut into large pieces. If desired, you can change the cutting method.

5. STEP 5

   

   Wash the pork in running water, dry it and cut into medium cubes. It is better to take meat with a small amount of fat, such as ham and tenderloin.

6. STEP 6

   

   Heat vegetable oil in a frying pan and fry the pork on all sides until golden brown.

7. STEP 7

   

   In a deep bowl, combine rice, fried meat, carrots, pilaf seasoning, turmeric, paprika, barberry and salt.

8. STEP 8

   

   Mix everything thoroughly so that the spices are evenly distributed throughout the meat and rice.

9. STEP 9

   

   Place the prepared mixture into a baking bag about 70 cm long.

10. STEP 10

    

    Add the whole onion and washed heads of garlic. You can dice the onion if you wish. I only use it for scent.

11. STEP 11

    

    Transfer the bag to a baking dish and tie tightly at one end. Pour water into the bag and tie the other end of the baking bag.

12. STEP 12

    

    Place the pan with rice in an oven preheated to 170°C for 45-50 minutes. Then cut the top of the bag along its entire length and open it. Return the pilaf to the oven for another 7-10 minutes. Time and temperature are approximate, be guided by the operating characteristics of your oven. Read more about ovens in the article at the end of the recipe.

13. STEP 13

    

    The pilaf in the sleeve is ready. The rice turns out fluffy and the meat is very soft. And everything together is simply incredibly juicy and aromatic! Bon appetit!

Comments on the recipe

Natalia M

21.11.2023

4.5

A very unusual way of preparing pilaf) I even doubted at first that I would succeed. But the experiment was a success, the pilaf came out wonderful. It turned yellow due to the addition of turmeric. I chopped the onion into small pieces, yet the onion gives juiciness to the pilaf, and I cut the carrots into large strips. Recently I liked adding a whole head of garlic to pilaf, the aroma is unforgettable. The pilaf in the sleeve turned out to be very crumbly, aromatic and juicy. It's really delicious! And you don’t have to constantly look after the pan, the oven will do everything itself) Thanks for the recipe!