Rice and meat are the perfect combination of foods. The first thing that comes to mind, with this combination - plov. It would seem that such a complex. But not everyone, even an experienced cook, can proudly say that he knows how to cook regular, crumbly, and fragrant pilaf.
In our selection of step-by-step recipes from rice with meat, it is described in detail how to cook delicious pilaf in pots in the oven without much hassle, and not only that. Presented the recipe for a delicious casserole of rice with meat and a step-by-step recipe of popular fried rice in Chinese.
Rice dishes with meat - the general principles of cooking
• Rice groats can be round-grain - with pot-sized rice, having rounded ends and long-grain - its kernels are oblong, with pointed ends. The taste of the rice itself of both varieties differs little. The type of cereals can affect the consistency and appearance of the finished dish.
• Round grain easier to absorb and retains moisture. It contains a lot of starch, and it is extremely difficult to get a crumbly dish out of it. Such rice is usually used for cooking porridges and casseroles.
• Long grain rice is considered the best for pilaf and crisp rice dishes with meat. It practically does not boil soft, keeps its shape well and does not possess excessive stickiness. After boiling such croup does not require rinsing.
• Meat. For cooking with rice, fatty varieties are usually chosen, such as pork. It is best to take the neck, but any other piece with the highest content of thin layers of fat will fit. If desired, fatty meat can always be replaced with leaner beef, or even change to a dietary chicken filet.
• Vegetables are added to any rice dish with meat. They not only complement the dish with their taste, but also make it juicier. Most often in such dishes put onions, sweet peppers and carrots. Vegetables are cut according to the recipe and, before being combined with other components, they are passeed until soft in vegetable oil. • Spices. No rice dish with meat can do without their flavor. Black or fragrant ground pepper, turmeric - the most used. For pilaf you can take a special bag with a ready-made set of spices.
• From cookware, for cooking rice and meat dishes according to these step-by-step recipes, you may need a wok, a refractory form or pots.
Rice with meat: a step-by-step recipe for a casserole
In a step-by-step recipe for rice and meat casseroles, minced pork is used. If desired, fatty meat can be replaced by less fatty beef or a dietary product, such as boiled chicken. Poultry fillets are not minced with a meat grinder, it is better to cut it into thin strips.
Ingredients:
• a pound of steamy pork pulp (neck);
• 200 gr. round grain rice groats;
• two small bulbs;
• one fruit of bell pepper;
• large sweet carrot;
• 80 gr. cream "Peasant" butter;
• turmeric;
• 150 gr. “Kostroma” cheese;
• non-aromatic vegetable oil;
• ground allspice;
• white breadcrumbs.
Preparation:
1. We manually sort out the rice - choose the litter and defective, spoiled grains.
2. Pour the cereal into a colander and place it under the pressure of cool water. We rinse the cereal until completely clear water begins to flow from it.
3. Wash washed rice with plenty of cool water, set on intense fire. Occasionally stirring, bring to a boil. Mixing, try to reach the bottom of the pan to separate the sticky rice from it.
4. In boiling water, to give the rice color, add a little turmeric, add some salt.
5. Cut the butter, put it in a saucepan, stir and reduce heat.
6. Without giving intensive boil, cook until cooked. When biting through, the rice should not remain solid inside.
7. Cook the boiled rice on a sieve, and leave it there to decant the excess moisture. 8. With the pulp cut off excess film, wash the meat and cut into pieces. Grind the pork in the stuffing. Best of all to use the meat grinder adjusted on the minimum crushing.
9. Pour oil into a warm frying pan. We warm it for a minute on medium heat.
10. Put the mince into the pan. Fry, crushing the meat gathered lumps with a fork. Bringing to ruddy, slightly salted, seasoned with pepper.
11. Fried minced meat spread in a bowl.
12. Clean the vegetables. We cut the carrots and pulp of the fruits of the Bulgarian pepper into small-sized, diced, onions arbitrarily, preferably in proportionate slices.
13. In a frying pan, where the meat was fried, add a new batch of vegetable oil, dip the sliced vegetables into it. Cook over medium heat until golden.
14. When all products are prepared, you can proceed to the formation of the casserole, but let's start with the form. Apply a thin layer of butter on its bottom and walls and sprinkle with breadcrumbs. Not stuck breading, shake out, turning the form over the sink.
15. Spread evenly in the form of dried rice and lightly press it with a spatula to the bottom to seal.
16. Rice stuffing evenly on the rice layer. If you do not like fatty, you can put boiled chicken breast instead of pork. It should be cut into thin strips, and not grind in a meat grinder.
17. Now we put in the form of vegetables. Level, so that they completely cover the meat layer.
18. Top, grinding on a large grater and gently straightening with a fork, distribute the cheese. It is not necessary to take a hard, brine suluguni will do.
19. Put the casserole in the preheated oven. We sustain a quarter of an hour and we get. Since all the components were prepared separately, we only need to achieve a golden crust and a little time for their flavors and taste to merge.
Fried rice with meat: a step-by-step recipe for a Chinese dish
In a step-by-step recipe of fried rice with meat, boiled long-grain cereal is used. You can make a dish of any rice, the main thing is that the rice should not be boiled soft, and the rice should be dry and non-sticky.
Ingredients:
• lean pork flesh - 200 gr .;
• two red and green perchins;
• 80 gr. canned pineapples (slices);
• two eggs;
• 200 gr. long grain rice;
• bitter onion head;
• high-quality vegetable oil, frozen;
• 40 ml of dark soy concentrate;
• a quarter spoon of chili;
• 20 ml of lemon juice.
Preparation:
1. In advance, in brackish water, boil rice. Wash it with water to wash out the gluten, and leave to dry on the sieve.
2. Prepare the vegetables. Examine, clean and cut into small cubes.
3. It is best to cook such a dish in a wok, but, in the absence of such, the usual thick-walled frying pan will fit. The main thing is that it is wide.
4. Pour a couple of spoons of oil into the pan, set on moderate heat.
5. Warm up for no more than a minute, put chopped vegetables: pepper and onion into a frying pan. Simmer, stirring, until softened, but not to readiness.
6. Thin strips cut the meat and add to the vegetables.
7. Over high heat, stirring gently so as not to damage the softened vegetables, fry quickly for five minutes.
8. Pour the eggs into the cup and lightly unzip them with a fork. We do not beat, bring only to homogeneity, otherwise the effect of an omelet.
9. Intensively stirring the contents of the pan, pour the egg mass into it.
10. Put the rice on top, add chili pepper, pineapple, soy sauce and lemon juice. Stir.
11. At minimum heat, we warm up the dish well, then remove it from the stove and allow it to stand for about ten minutes.
Rice with meat: a step-by-step recipe for crumbly pilaf in pots in the oven
Everyone loves pilaf, but not everyone knows how to cook it properly. Dish Asian cuisine requires special skills. Incorrectly chosen proportions of rice and water, excessively strong fire, and instead of crumbly pilaf, you can get porridge. Try to cook rice with meat in this step-by-step recipe in the oven in pots. Such a pilaf will in no way yield to the classic version in a cauldron. It will turn out just as crumbly and fragrant. Ingredients:
• carrot - 250 gr. (one large root vegetable);
• a pound of pork steamy pulp;
• two small bulbs;
• 400 gr. long grain rice;
• refined sunflower oil;
• three teaspoons of seasonings “For pilaf”.
Preparation:
1. We wash the meat. Cut with a sharp narrow knife, small symmetrical slices.
2. Pour a thin layer of butter into a thick-walled frying pan, heat it over an intense fire.
3. Put the pork in hot fat and stir fry quickly. The pieces should be well reddened on all sides.
4. Very thin, half rings, chop onions, drop it to the meat. Cooking over low heat to transparency.
5. Carrot cut into thin short straws. Add to the bow and continue to cook everything together for another five minutes.
6. We prisalivaem, we pour spices. Mix well and heat the roast for at least two minutes. This is done so that the spices have time to “open up” and give the whole flavor to the dish.
7. While roasting is being prepared, bring water to the boil in a saucepan or kettle.
8. In the frying pan with the ready roasting, pouring in along the edge of the pot, we introduce boiling water. Water should completely cover all the meat pieces.
9. Cover with a lid, stew on low heat for at least half an hour. Do not forget to occasionally look under the cover to stir the contents of the pan.
10. We wash the moved fig. We spread on a sieve and leave for some time to remove residual water.
11. Flush pots. It is advisable to hold clay containers for half an hour in water; dishes covered with glaze do not require such processing.
12. Spread the contents of the pan evenly over the prepared pots, spread the dried rice in equal parts.
13. Pour hot water into each boiled water so that it only slightly covers the cereal.
14. Arrange the pots on a baking sheet and set it in the middle level of the oven. 15. We bring the temperature to 190 degrees, cook about 40 minutes. Time is counted from the moment of warming up to the required temperature.
16. Before getting, remove the sample - the croup should be well steamed inside.
Tricks of cooking rice dishes with meat using step-by-step recipes and useful tips for them
• Be sure to touch the grits before use. Take away to the side not only the rubbish, pebbles accidentally caught in it, but also damaged grains.
• Boil rice cereal with round grains over low heat; it retains moisture well and, with intensive boiling, the grains will quickly melt. Their outer shell will burst ahead of time and the dish will have an unpresentable appearance.
• Do not use a blender for chopping meat. In the casserole should be felt pieces of meat. Skip the meat in a meat grinder through a coarse mesh, and if the pieces are too large, twist the mince again.
