Pilaf in the pan - no worse than in a cauldron! Pilaf recipes in the pan: vegetarian, with pork, beef, chicken and rabbit

Pilaf in the pan - no worse than in a cauldron! Pilaf recipes in the pan: vegetarian, with pork, beef, chicken and rabbit

You do not have a cauldron at hand, but you really want to make pilaf?

You can quite make it in the pan.

In this case, the result will be the same as that of the dish cooked in a cast-iron cauldron.

Pilaf in a saucepan - basic principles of cooking

The principle of cooking pilaf in a saucepan is not much different from the process of cooking this dish in a cauldron. The only difference is that the pan has thinner walls, which means that pilaf should be stirred more often so that the dish does not burn.

Vegetable oil is poured into a saucepan and heated well. The meat is washed, cleaned of all the excess and cut into portions. Then dry it with napkins and spread in hot oil.

Peeled onion chopped thin quarter rings. Peel the carrot with a sharp knife and chop the vegetable into a straw or chop it in a grater for Korean salads.

To the meat, roasted until golden brown, add chopped vegetables and fry all together, stirring constantly, until the carrots are soft. Season with spices, pepper and salt.

Rice grits are thoroughly washed. If you have time, soak it for a couple of hours in boiled water. Rice poured into a saucepan with fried meat and vegetables. Pour filtered water. A garlic head is stuck in the center, removing the top skin from it.

Recipe 1. Pilaf in beef pan


kg of beef;

40 ml of vegetable oil;

400 grams of rice cereal;

pinch of barberry;




six cloves of garlic;


Method of preparation

1. Beef cut my wash under the tap and dip with napkins. Cut the film and veins. The meat is cut into pieces of medium size. Send the pieces of beef to fry in a frying pan with heated butter.

2. Peel the onion and chop into thin quarter rings. Add it to the meat as soon as it puts the juice and starts to roast. We pepper, salt and mix. We clean a couple of cloves of garlic and pass it through the garlic press directly into the meat with onions. 3. Peeled my carrot and cut into short bars or three grated for Korean salads. Put the carrot in the pan, stir and fry for about five minutes.

4. Then we transfer the meat with vegetables to the pan. Wash rice thoroughly and spread it over meat. Fill the contents of the pot with drinking water so that its level is higher than the cereal by two fingers.

5. Once the liquid is absorbed a little, put garlic and barberry in the rice.

Recipe 2. Pilaf in a pan with chicken meat


700 g chicken;

100 ml of vegetable oil;

500 g long grain rice;

ground black pepper;

large onion head;

5 g of salt;


20 g of seasonings for pilaf;

garlic is a small head.

Method of preparation

1. Wash the cleaned carrots well and chop them into strips or sticks. Peel and chop the onion into quarters.

2. Wash the chicken, dip it in napkins, and cut into medium sized pieces.

3. Pour vegetable oil into the pan and put it on maximum heat. Put the carrots in the oil and fry until golden. Add the onions and, stirring constantly, fry until it becomes transparent.

4. Now send the chicken to the pan and cook until the pieces of meat are browned. Season with seasoning, salt and pepper. Stir.

5. A couple of hours before cooking, wash the rice thoroughly and soak it in drinking water. Then drain the water and transfer the rice to the pan. Fill the contents with water and stick the chives into the rice. Cover, reduce heat and cook until rice has absorbed all the water. Before serving pilaf to the table, mix it.

Recipe 3. Pilaf in a saucepan with tomato paste


one and a half cup of filtered water;

a pinch of salt;

onion head;

2 g of seasoning for meat;


40 ml of refined sunflower oil;

round grain rice - glass;

250 grams of beef pulp; 30 g tomato paste.

Method of preparation

1. Wash the beef and dry it in small pieces. Pour some oil into the pan and fry the beef in it until golden brown.

2. Peel the carrot clean. Bulb shred half rings. Place vegetables in a saucepan and fry, stirring constantly, until the carrots are softer.

3. Pour boiled water into the pan. Wash the rice cereal under the tap several times, and place it on the meat with vegetables. Salt, add seasoning and mix.

4. Cover the pot with a lid, reduce the fire to minimum and cook pilaf until rice absorbs all the liquid. Stir the pilaf and serve it, laying a slide on a serving dish.

Recipe 4. Pilaf in a saucepan with minced meat


400 g minced lamb;


250 grams of rice cereal;

garlic - head;

200 g carrots;

vegetable oil;

150 g onions;

5 g of spices for pilaf.

Method of preparation

1. Wash peeled onions and randomly chop. Peel the carrots and cut them into strips.

2. Pour vegetable oil into a saucepan and heat it until a slight haze forms. Put vegetables in it and fry, salt, about five minutes.

3. Season with minced pepper and salt. Take a little stuffing and form small balls out of it. Transfer them to the vegetables, gently mix and simmer all together for another five minutes.

4. Rinse the rice grits several times and lay them on meatballs with vegetables. Season with spices for pilaf. The surface of the rice is leveled and put in the center of the unpeeled head of garlic. Carefully pour all over with water so that it is one and a half centimeters above the level of rice. Bring to a boil and twist the fire. Cook, covered with a lid, about 25 minutes.

5. Before serving the pilaf, gently mix and serve with vegetable salad or pickles.

Recipe 5. Pilaf in a saucepan with pork


100 ml of vegetable oil;

600 g pork pulp; 2 pinches of black pepper;

500 grams of long grain rice;

salt - 5 g;

large carrot;

spices for pilaf - 20 g;

large onion head;

7 cloves of garlic.

Method of preparation

1. Clean and wash vegetables. Onion shred thin quarter rings. Carrots cut into short bars. Wash pork tenderloin and dry with napkins. Mode meat in small pieces.

2. Pour oil into a saucepan and heat it well. Put the meat in it and fry until ruddy. Then we add the prepared vegetables to it and, constantly stirring with a spatula, fry the vegetables with meat on all sides until cooked.

3. Now add spices and mix. We wash the rice several times and spread it on the fried vegetables with meat. Spread the surface with a spatula and place the garlic head in the grits. Pour the contents of the pot with drinking water, twist the fire to the minimum and cook, cover with a lid until the rice absorbs all the liquid. Stir the ready pilaf and lay a pile on the dish, removing the garlic head.

Recipe 6. Pilaf in a saucepan with quince


one jaw;

30 grams of sugar;

10 g ground jeera;

60 g of ghee;

three onions;

5 g of turmeric;

250 grams of basmati rice;

liter of filtered water;

a pinch of sea salt.

Method of preparation

1. Wash rice cereal in several waters. Fill it with warm, slightly salted water and leave for half an hour.

2. We clean the onions and cut them with feathers. Fry it in a pan with melted butter.

3. Drain the water from the rice, transfer it to the pan and fill it with clean water. We put it to cook on slow fire. Cooking for a quarter of an hour.

4. My quince, remove the skin from it, and chop the flesh with thin bars. Fry it in a separate pan in melted butter. Season with ground quince and sugar. Gently mix so that the quince pieces are not broken. The juice that will release the fruit should evaporate. Quince slices will become soft, and the sugar will caramelize and fix Zira on them. 5. Boiled rice recline in a colander. Give the drain water. If necessary, rinse it under running hot water.

6. At the bottom of the pan lay out a portion of fried onion. Then put a layer of rice. Put a bow and a layer of quince on it. Thus lay out all the products in layers until they run out. Pour over the oil from the pans and cover the pan with a lid. We send the pilaf into the oven, preheated to 180C, and cook for an hour, reducing the temperature, every 15 minutes by 15C. At 120C cook half an hour. Take out the prepared pilaf from the oven, mix and serve.

Recipe 7. Veggie pilaf in pan


500 grams of long grain rice;

100 ml of vegetable oil;


3 g of salt;

5 g saffron;

200 g of a mixture of dried fruit.

Method of preparation

1. Wash dried fruit under the tap. Fill them with warm boiled water and leave for forty minutes. Then drain the water, and dry the steamed dried fruits on a napkin. Dried apricots and prunes cut into wide strips. Peeled carrots chop straws.

2. Heat oil in a saucepan and put carrots in it. Fry for about five minutes and add dried fruits. We continue to fry, constantly stirring, the same time.

3. Season everything with spices and lay out the rice evenly, rinsing it thoroughly. Fill with boiled water, cover with a lid and cook, twisting the fire, for about half an hour.

4. After this time we check the readiness of fig. We wrap the pan with a blanket and leave the pilaf for another half hour. Before serving, thoroughly mix the pilaf and lay it in a slide on a wide dish.

Recipe 8. Pilaf in a rabbit pan


500 g of rabbit meat;

30 ml of vinegar;

400 grams of rice;

litere of water;

2 onions;


1 carrot;

50 ml of vegetable oil;

2 tomatoes;

6 cloves of garlic.

Method of preparation

1. Dice the rabbit filet. Wash the meat and place in a bowl. In a liter of water, dilute the vinegar and fill this mixture with rabbit meat. Soak the meat for an hour. Then drain and dry the meat. 2. Put the rabbit meat in a pan with hot oil and fry it, stirring occasionally, until golden brown. Pour all with a liter of water and continue cooking for another quarter of an hour.

3. Finely chopped onions and carrots chopped in fry in a separate frying pan until soft. Cut the tomatoes into cubes and add to the roasted vegetables, pour in a little water and simmer for a quarter of an hour.

4. Add the thoroughly washed rice to the meat pot. Put fried vegetables on top. Make several grooves in rice and put peeled garlic in them. Cover the pan and simmer the pilaf for 35 minutes.

Pilaf in a saucepan - tips and tricks

  • The taste of pilaf depends on the variety of rice. The most delicious dish is made from long grain, Tajik or Italian rice.
  • To prevent the carrot from turning into a porridge, cut it into sticks, and do not rub it on a grater.
  • Do not mix pilaf during cooking. The dish is stirred immediately before serving.
  • Wrap the finished pilaf in a blanket and leave it for an hour. So the dish will be much tastier.
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