Pilaf in pots in the oven

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make pilaf in pots in the oven? Prepare your food. Traditionally, pilaf is prepared from either lamb (like mine) or beef. But since this recipe has been adapted to modern conditions, you can use both pork and chicken. Also take any rice - round, long or steamed. Steamed will be even better, it will make the pilaf crumbly. I have special rice for pilaf, the devzira variety, that’s why it’s so dark.

2. STEP 2

   

   Rinse the rice very well with running cool water, literally 7 times, until the water becomes clear. Then pour water over the rice until it covers it completely. Salt the water. Leave the rice to swell for 15 minutes.

3. STEP 3

   

   Wash the meat, dry it well and cut into small pieces - about one and a half centimeters in size.

4. STEP 4

   

   Cut the peeled onion into cubes.

5. STEP 5

   

   Wash the carrots well, peel and cut into large strips. In pilaf, carrots are cut, not grated.

6. STEP 6

   

   Heat a frying pan, pour vegetable oil onto it. There should be quite a lot of it. Heat it over high heat. Place meat in oil. Immediately start stirring it so that a crust forms on its surface. This will make the meat softer, as the juice will be “sealed” inside. Fry the meat for about 5 minutes.

7. STEP 7

   

   Add onion to the meat, stir. Fry for a few minutes.

8. STEP 8

   

   Add carrots. Add some salt. Stir. Continue frying for another 5 minutes.

9. STEP 9

   

   Prepare the pots for baking. Place a layer of meat and vegetables on the bottom. Sprinkle with spices. Traditionally, cumin and barberry are placed in pilaf; you can take a ready-made mixture for pilaf.

10. STEP 10

    

    Place rice on the meat and drain the water first. Insert a clove of garlic into the center of each pot; no need to peel it.

11. STEP 11

    

    Pour boiling water into the pots so that the water is 1.5 cm above the rice.

12. STEP 12

    

    Cover the pots with lids or foil if there are no lids. Bake pilaf in the oven at 180°C for one hour.

13. STEP 13

    

    Remove the finished pilaf from the oven and stir. Then cover again and let sit for 20 minutes. Serve the dish to the table. Pilaf is traditionally served with a salad of fresh tomatoes, onions and herbs. Bon appetit!

Comments on the recipe

tatyanochka2022

18.11.2023

4.8

For lunch today we had pilaf, prepared according to the recipe for pilaf in pots in the oven. Before I started cooking, I used the calculator on the website and cooked for one serving; I had enough food for two 0.5 liter pots. I had pork that I bought the day before and used it instead of lamb. I took steamed long grain rice. Place the meat fried with onions and carrots in pots, add rice and garlic, washed and soaked in water for 15 minutes. I filled everything with water, salted it, covered the pots with a lid and put it in the oven for one hour. My pots were half full. There was much more finished pilaf - right up to the lid. In general, we got two large portions of delicious, aromatic pilaf. It looked very appetizing in the pots! It seemed to me that the taste of rice in a pot was different from that cooked in a cauldron. It is softer and has a delicate creamy note. Maybe it depends on the type of rice. In any case, it turned out delicious! Thank you very much!

Oriole

18.11.2023

4.5

I love pilaf

Akela

18.11.2023

4.8

Sometimes I want to cook, I have nothing to cook with, I found this recipe :))) I liked it and decided to share it :))

Akela

18.11.2023

4.9

delicious :)

Fiesta

18.11.2023

4.8

The pilaf turns out to be very tasty! I love cooking in pots - it’s like cooking in an oven!

Akela

18.11.2023

4.9

You're welcome, :) Oh thank you, how they transformed my recipe :) When I was preparing it, I forgot to take a photo :)

MariSha

18.11.2023

4.7

There’s something I don’t understand about the layout: 6 servings are 6 pots? If so, then how to distribute 0.5 cups of rice into 6 cups and fill it with 1 cup of water? In pilaf, the meat-rice-water ratio is very important. When you cook in a cauldron, everything is clear. I really want to cook pilaf in pots, I’ve never cooked it before. Explain who prepared this recipe and whether everything in the layout is correct.