Pilaf in the oven with pork is a real find for housewives! Recipes tasty, aromatic and different pilaf from pork in the oven

Pilaf in the oven with pork is a real find for housewives! Recipes tasty, aromatic and different pilaf from pork in the oven

Pilaf can be cooked in many different ways, one of them is in the oven.

It is in her dish that turns out just extraordinary, but it does not require great culinary abilities. All recipes are simple, understandable and any hostess can easily cope with them.

Pilaf in the oven with pork - general principles of cooking

To make pilaf in the oven, you also need a cauldron with a lid or a stewpan without plastic parts. Sometimes pots are used. All utensils must be refractory. The dish is prepared immediately in the oven, or some of the ingredients are pre-fried on the stove.

Main ingredients of the dish:

• Pork. For pilaf, pulp or ribs are used. Meat is washed, dried, sliced ​​and fried on high heat with vegetables or baked in the oven.

• Carrot. According to the rules it goes a lot, but more and more often the amount is reduced. From carrots taste of pilaf can be sweet, which not everyone likes.

• Pic. You can use round, long, steamed, dark or polished. There are a lot of disputes on this topic, we choose cereals to your taste.

• Bow. It is according to the rules added less than carrots. But you can put in equal amounts. Plov onions will not spoil.

• Spices. You can use special seasonings for pilaf or collect them yourself. Usually used zira, barberry, turmeric, peppers of various kinds. But some prefer to be limited to salt, black pepper and laurel leaf.

Mushrooms, dried fruits, all kinds of vegetables can be added. There are a huge number of pilaf variations, but all recipes can be adapted for cooking in the oven.

Common Pilaf in the oven with pork

The recipe for simple pilaf in the oven with pork, which many housewives usually cook on the stove. You can make a dish in this way, and then just compare the result. Pilaf is prepared in a large cauldron.


• 0.4 kg of rice; • 500 g pork;

• 3 carrots;

• 2 bulbs;

• 1 head of garlic;

• 120 g of oil;

• spices for pilaf.


1. Immediately turn on the oven 180 degrees. In the cauldron pour oil, but put on the stove. Let it warm up.

2. Onion cut into slices, carrots need to chop straw, grater is better not to use.

3. We put onions in the heated oil, in a minute we throw carrots.

4. Quickly cut the pork into pieces and run after the carrots. Immediately add fragrant spices, stir and remove from heat. Take the cauldron, send in the oven. We stand zirvak about half an hour, stir occasionally, onions and carrots should not burn.

5. During this time, rinse the rice well. Flowing water should be completely transparent. Also put on the stove water to pour pilaf. On the part of the rice we take 2 parts of boiling water.

6. The head of garlic must be cleaned from above, that is, remove the extreme husk. Disassemble into cloves is not necessary.

7. We take out a cauldron with fragrant meat, we pour in the prepared rice, stick in the head of garlic and add salted boiling water. From above we throw a leaf of laurel.

8. Now we lay the cauldron, put it in the oven, reduce the temperature to 160 degrees and forget about the dish for half an hour. Then turn off the stove and in ten minutes get the cauldron.

Pilaf in the oven with pork (ribs)

Combined method of cooking pilaf with pork in the oven. The dish turns out unusual as ribs are used.


• 20 cups of rice;

• 700 g ribs;

• 4 cups of water;

• 0.5 cup oil;

• 3-4 carrots;

• 2 onions;

• 1 head of garlic;

• seasonings.


1. First, wash the rice a couple of times, then fill it with water for ten minutes.

2. Cut the ribs so that they are one by one.

3. Take a cauldron, pour half a cup of oil (about 100 ml), put it on the stove and heat it up to smoke. In parallel, turn on the oven, let it warm up to 160, and put the boiling water, then to pour the pilaf.

4. Put the ribs in a very hot oil and fry at maximum heat until golden brown. 5. While the pork is cooked, chop julienne vegetables. Add to roasted ribs. Cooking for about five minutes, the fire also keep the maximum.

6. Fall asleep a teaspoon of spices for pilaf or any other, warm them together for another couple of minutes.

7. Now put the washed rice, garlic head and pour boiling water. Cauldron set, rearranged in the oven.

8. Cooking at 160 degrees for half an hour. Then turn off the stove, but do not open. We leave for another quarter of an hour, maybe longer, for the pilaf to reach readiness in the oven.

Pilaf in the oven with pork and prunes

Chic recipe of fragrant pilaf in the oven with pork and prunes. The dish turns out just amazing, savory, the sweetness of dried fruit is compensated by the sharpness of spices and garlic.


• 400 g pork;

• 2 glasses of rice;

• 300 g carrots;

• 200 g onions;

• 150 g prunes;

• 2 heads of garlic;

• 0.5 hot peppers;

• 1 tsp. seasoning mixes;

• 80 g of oil;

• greens, laurel.


1. Cut the onion into large half rings, lay on the bottom of the cauldron with butter. Peeled carrot cut into strips, lay out on top. Next cut pieces of pork. Pour all layers of spices for pilaf. Put chopped hot pepper, half of the pod is enough, you can add even less.

2. Cover the cauldron, put it in the oven, cook at 200 degrees for a quarter of an hour, then remove the lid and cook the same amount.

3. Disassemble one garlic clove, peel. If the cloves are large, then take a few pieces. Cut into slices.

4. Wash the prunes, cut them in half.

5. We prepare rice according to all rules of pilaf. We boil water for him, exactly two times more than cereals.

6. We take out the cooked meat with vegetables, add prunes to them, throw chopped garlic, add rice to sleep. Run salted boiling water.

7. In the center we stick the whole garlic. Throw laurel.

8. We remove the temperature to 160. We close the cauldron, put it in the oven, prepare 40 minutes. Ready pilau mix before serving.

Pilaf in the oven with pork and mushrooms

Mushrooms for this recipe are used fresh. But at will, you can take already boiled mushrooms. Meat can be taken without bones or ribs. Ingredients

• 300 grams of rice;

• 300 g of mushrooms;

• 400 g pork;

• 2 onions and carrots;

• spices;

• 0.5 cups of oil.


1. Cut mushrooms into halves. Large mushrooms in the quarter. Lubricate the pan oil, just one spoon. Put the mushrooms and fry until golden brown on the strongest fire.

2. In the cauldron pour the remaining oil, put on fire. Throw chopped onions, fry for a moment. Next, enter the carrot.

3. Cut the meat into small pieces and add to the cauldron. Cooking zirvak on the stove, add spices for pilaf, stir, heat for about ten minutes.

4. We shift mushrooms to meat.

5. Add washed rice.

6. Fill 550 ml of salted boiling water into pilaf.

7. Stick a few cloves of garlic or the whole head.

8. Cover the cauldron and immediately rearrange it in the oven.

9. Cooking at 160 degrees 40-45 minutes. Then take out, give another twenty minutes to stand. Now you can stir the dish, decorate it with greens and serve it!

Pilaf in the oven with pork and tomatoes

Tomato pilaf is completely different, especially in the oven and with pork ribs. You can use pasta, but it tastes better with fresh tomatoes.


• 2 glasses of rice;

• 500 g ribs;

• 2 carrots;

• 3 tomatoes;

• 2 bulbs;

• 3.5 glasses of water;

• 2-3 cloves of garlic;

• laurel, seasonings;

• 70 ml of oil.


1. Cooking ribs in the oven. Fold in a cauldron with butter, chopped onions with carrots, scatter ribs on top. If they are large, then we cut. Layers lightly sprinkle with spices for pilaf, but do not add salt.

2. We put in the oven, preheated to 220. Fry the ribs on top for a quarter of an hour.

3. Cut the tomatoes into slices, spread over ribs. We put another 15 minutes.

4. Prepare rice, garlic cloves, boil and salt the prescription water.

5. Take out the tomatoes with meat, the temperature immediately remove up to 150-160.

6. Fall asleep rice, throw garlic and pour boiling water.

7. You can mix everything, it will taste better. We close the cauldron, send it to the stove for forty minutes. We give the pilaf to infuse, then re-mix.

Pilaf in the oven with pork (in the pot)

In general, this pilaf with pork in the oven does not have to be cooked in a large pot, you can use portion dishes. But the overall dish turns out tastier. A combined cooking method is used.


• 0.5 kg of pork pulp;

• 2 glasses of rice;

• 3 spoons of butter;

• 2 carrots;

• 1 onion;

• pepper, salt.


1. Cut the pork into slices, as for kebabs, but it can be a little smaller. Put in a frying pan with hot oil, fry until golden brown without lid. We shift in the pot.

2. In the same pan fry the onions with carrots, cut into strips and also shift to the pot.

3. Pour rice, washed beforehand in cold water.

4. In 4 cups of boiling water we dilute the salt, the water should turn out to be salty, add pepper, seasonings for pilaf, dissolve everything well and pour the contents of the pot.

5. Optionally put a few cloves of garlic, prunes.

6. We cover. Put the dish in the oven, cook 50 minutes at 170 degrees.

Pilaf in the oven with pork - tips and tricks

• In order for the pilaf to be bright and rich, you need to add curry to the curry, sweet red paprika or add soy sauce at the end, from it the meat is fried until dark crust and a beautiful color appears.

• You can serve pilaf not only with greens, but also with all sorts of sauces. Ideal tomato with garlic or white mushroom sauce.

• If there is little rice, try cooking mixed pilaf by adding a small portion of buckwheat. The dish turns out very interesting and beautiful.

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