Adding raisins to plov is far from innovation.
In eastern countries, this is done for a long time and get dishes with an extraordinary taste.
And raisins are equally well combined with plov from meat, and dessert options.
Therefore, this dish can be prepared for both men and children.
Pleased household plove with raisins?
Pilaf with raisins - general principles of preparation
Rice is the basis of any pilaf. The quality and variety depends on the type and taste of the dish. Often use cereals with long grains, but for sweet dishes, you can use round rice. Before cooking it is always washed until the water is completely transparent.
Raisins for pilaf, you can use any. But especially kishmish is appreciated. The product is washed and then dried with a towel. If there are twigs on the grapes, then they need to pinch off.
In addition to rice, they also add other dried fruits to pilaf: dried apricots, prunes, nuts, candied fruits can be put. If pilaf with meat, then besides it there are vegetables, mainly carrots, onions and garlic. Well, all sorts of spices, the number of which is unlimited.
Uzbek plov with raisins and lamb
Uzbek plov recipe with raisins and lamb, which will surprise with a peculiar taste and matchless aroma. Use better kishmish.
• 1 kg of mutton;
• 150 grams of raisins;
• 800 grams of rice;
• garlic head;
• bay leaf;
• 0.6 kilograms of carrots;
• 3 large onion heads.
1. We wash the lamb, dry it and cut it into large pieces.
2. In a cauldron, we heat up oil, about a glass, and lower the meat. Fry until brown, make the fire big, do not subtract.
3. Cut the carrot into strips, large onion cubes.
4. First we send onions to the meat, fry for a minute.
5. Add the carrot, cover and simmer under the lid for five minutes.
6. At this time, you need to wash the raisins and rice, you can combine them. The rice is washed at least 7 times until the water is completely transparent.
7. Add spices to the cauldron: saffron, cumin, turmeric and all the rest.
8. Next, lay out the rice with raisins, salt.
9. Fill with boiling water from the kettle so that the water was 2.5 centimeters above the food level. 10. Now take the washed head of garlic and stick in the center of the dish.
11. Put the bay leaf on top, cover the cauldron.
12. After boiling we weave pilaf on minimum heat for 20 minutes, then turn it off and, without opening, leave for another half hour.
Sweet pilaf with dried apricots and raisins
To prepare a sweet pilaf with raisins and dried apricots does not take much time. The dish is very simple, but quick and tasty. Ideal for breakfast, afternoon snack and just to feed the little picky. Optionally, it can also add a little prune.
• 70 grams of dried apricots;
• 70 grams of raisins;
• 1 cup rice;
• 50 ml of vegetable oil refined;
• sugar to taste.
1. Immediately wash the rice. You can use a long or rounded cereal, it does not really matter. Take the one that you like.
2. Slightly dry rice.
3. Heat the oil in the pan.
4. Add rice and fry until golden, periodically you need to mix the grits.
5. Wash dried fruits. Dried apricots can be cut into cubes or straws.
6. Transfer the rice from the pan to the saucepan or cauldron.
7. On the same pan fry the raisins with dried apricots and also shift to the cauldron, stir.
8. Add two cups of boiling water, add salt a little, so that the dish will show taste, cover and cook until ready.
9. Turn off after 20 minutes and give the same amount to stand.
10. When serving on top of the table, you can sprinkle with sugar.
Pilaf with raisins, nuts and Padishah meat
Another amazing dish of oriental cuisine, which is definitely worth a try. One name is worth it! In the east, they use lamb or beef, but we can take pork. In general, any meat, but walnuts only.
• 1 cup rice;
• 500 grams of meat;
• 100 grams of oil;
• 2 carrots;
• 1 onion;
• 150 grams of nuts;
• 150 grams of raisins;
• 3 cloves of garlic;
• 2 bay leaves;
• salt pepper.
Also added to the dish: barberry, marjoram, zira. We place them at our discretion.
1. We cut onions, we throw in the heated oil, we prepare a minute.
2. Cut the carrot into strips and fry with onions.
3. Now it's the turn to lay the meat, which we cut into small cubes. Fry with vegetables. If beef is placed in the pilaf, you can cover the lid and put out the dish for a while. 4. Fill the products with aromatic spices.
5. We wash rice with raisin, we spread in a cauldron.
6. Salt, add boiling water, about 1 centimeter above the rice, put the garlic and bay leaf.
7. Cover and torment for half an hour.
8. Turn off, let stand for half an hour.
Sweet pilaf with dried apricots and raisins in a slow cooker
Another option dessert dishes, which is prepared in a slow cooker. To taste, you can add cinnamon, more sugar and even vanilla. Rice is better to use steamed, it turns out delicious.
• 100 grams of raisins;
• 100 grams of dried apricots;
• 1 steamed rice multi-glass;
• 1 multi-glass of water;
• 2 spoons of sugar;
• 30 grams of butter.
1. Wash rice and dried fruit. Dried apricots cut into strips, raisins leave whole.
2. Put butter in a slow cooker, add dried fruits and fry in baking mode for 10-12 minutes.
3. Put rice, sugar, you can add sweet spices, stir.
4. Pour in water and set on pilaf mode for half an hour. Similarly, you can cook on the program of extinguishing.
5. After the signal, we do not open the slow cooker and let the pilaf stand for another half hour, the heating can be turned off.
Pilaf with raisins and apples
Another version of sweet pilaf with raisins and apples. Some are familiar with this dish since childhood. It is really tasty, fragrant and worth attention. Apples can take any, but rice is better round.
• 1 cup rice;
• 2 apples;
• 100 grams of raisins;
• 5 tablespoons of sugar;
• 3 tablespoons butter;
• water 3 cups.
1. Wash the rice and put it in the saucepan.
2. Pour in 2 glasses of boiling water and cook on low heat for 5 minutes, cover with a lid.
3. We wash the raisins and throw them into the pan, along with it we put the sugar. Cover and cook on for another 5 minutes.
4. Apples cut into cubes. Peel can be removed or left to do to your taste.
5. Pour the apples into the almost finished rice, mix and simmer for another 5 minutes. Pilaf is ready!
Sweet pilaf with dried apricots, raisins and prunes
Another recipe for sweet pilaf with raisins and dried apricots, which also includes prunes, nuts and carrots. Yes, it is she who makes this dish unusual and adds bright colors.
• 100 grams of rice; • 1 carrot;
• 50 grams of dried apricots:
• 50 grams of nuts;
• 50 grams of raisins;
• 50 grams of prunes;
• 40 grams of oil;
1. We wash all dried fruits, we cut prunes and dried apricots into small straws.
2. Chop nuts and fry.
3. Shred carrots straw or cut into cubes, but not small.
4. Put oil in a cauldron and fry the carrot to a rosy color.
5. Add dried fruits, fry for another couple of minutes.
6. Put well washed rice, a pinch of salt.
7. Pour in a glass of boiling water, cover and simmer until rice is cooked.
8. When serving pilaw sprinkle with nuts. To taste, you can add sugar, but usually enough dried fruit.
Pilaf with raisins - tips and tricks
• Even sweet pilaf requires salt. It gives rice taste, makes the dish rich. If you do not add salt, it may seem “empty.”
• Repeated washing of rice is the norm for pilaf. But the sweet dish is often cooked and viscous. And sometimes they use round rice to make pilaf more like porridge.
• Raisins can be different. And not only in appearance, but also to taste. If the berries are sour, then add some sugar to the pilaf. If on the contrary, they are very cloying, then you can reduce the amount of sugar in the recipe.
• Both sweet and regular pilaf require time for full disclosure of taste. Therefore, do not rush him to lay out the plates and let it brew under a lid. It will become much more delicious.
• Delicious pilaf is obtained only in dishes with thick walls. Basically for cooking use cauldron. But, if it is not there, then you can use a cast-iron pan or a saucepan. But in a Teflon skillet, the pilaf is not what it should be.
• Sugar increases the stickiness of rice. Therefore, it is better to add it already in the finished dish, unless of course according to the recipe it is not intended to cook porridge.