Pilaf in the oven with pork, crumbly

Step-by-step preparation

Cooking time: 2 hr 20 mins

1. STEP 1

   

   How to make pilaf in the oven with pork crumbly? Very easy and simple. To begin, prepare the necessary ingredients according to the list. Pork is needed without bones, only pulp. This could be a shoulder blade, ham, tenderloin, etc. You can replace and supplement these spices to taste.

2. STEP 2

   

   Rinse the rice thoroughly, cover with cold water and leave for 20-25 minutes. Then drain the water. You can use rice special for pilaf or regular steamed rice. I have steamed golden rice. It holds its shape well and does not boil over even with long-term heat treatment. If you want to choose the right rice for pilaf, I recommend reading the article about the intricacies of choosing rice. The link is at the end of the recipe.

3. STEP 3

   

   Wash the pork, dry it and cut into medium pieces.

4. STEP 4

   

   Peel the carrots. Cut into circles or small cubes. For pilaf, it is better not to grate carrots - they can boil and lose their shape.

5. STEP 5

   

   Peel the onion. You can cut into small or medium cubes or half rings. If you don’t like to feel the onion in the finished pilaf, you can chop it larger or even leave the onion whole so that you can easily remove it later.

6. STEP 6

   

   Pour suneli hops, cumin, barberry, coriander, turmeric, salt and pepper into boiling water.

7. STEP 7

   

   Heat vegetable oil in a frying pan over medium heat. Add the onion and fry, stirring, for 3-4 minutes until translucent. How to choose the ideal frying pan and oil for frying, read articles on these topics. Links at the end of the recipe.

8. STEP 8

   

   Add the pork and fry, stirring, for about another 5-7 minutes until golden brown. Finally, lightly salt and pepper the meat.

9. STEP 9

   

   Place fried pork and sliced ​​carrots into a deep baking dish.

10. STEP 10

    

    Spread rice on top in an even layer. Sprinkle raisins onto the rice and stick in the peeled garlic cloves. I first crushed the garlic with the flat side of the knife.

11. STEP 11

    

    Pour in hot water with spices so that it rises 2-3 cm above the rice. Place the pan in an oven preheated to 180°C for 1 hour or longer until excess moisture boils away. If you have a mold lid, you can use that. Leave the finished pilaf in the warm oven for another 20-30 minutes. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Place the pilaf on plates and serve. Bon appetit!

Comments on the recipe

Ksi-ksa

20.11.2023

4.8

It is convenient to cook pilaf with pork in the sleeve in the oven. And very tasty!

tatyanochka2022

20.11.2023

5

The pilaf turned out crumbly, grain of rice, delicious! Instead of raisins I added prunes. It fit well into the dish and gave it a light, pleasant note. Cooking pilaf in the oven with crumbly pork is similar to cooking in a cauldron on the stove. The only thing is that at the last stage, when rice is added to the zirvak (I took long-grain steamed rice), the pilaf goes into the oven. It is cooked there under the lid and it turns out really crumbly. Eat and want to eat more. I cooked pilaf in a cauldron from the first to the last step. I fried meat, onions, carrots in vegetable oil and so on directly in it. It turned out great! Thank you very much for the recipe!

Katyusha-cheesecake

20.11.2023

4.6

Pilaf in the oven with crumbly pork is aromatic and moderately spicy, so it’s suitable even for children. The addition of raisins was very unusual for us. It turned out delicious! Thanks for the recipe!

ReveRita

20.11.2023

5

For the first time I cooked pilaf in the oven. And it turned out just amazing! The crumbly pilaf with pork in the oven really came out crumbly, grain after grain. And the taste and aroma, mmm, cannot be expressed in words! Thanks for the recipe!