Bulgur pilaf

Several types of cereals are made from wheat. These include Bulgur. It is obtained by treating wheat grains with steam and crushing them into pieces. This production technology allows you to get grains that are quickly prepared, but retain their shape even with prolonged heat treatment. The savvy cooks have noticed that these properties make Bulgur suitable for cooking dishes with meat and vegetables according to recipes similar to pilau recipes. Bulgur plov is not a classic, but is a tasty and satisfying dish, which is quite able to compete with the traditional dish of rice.

Cooking Features

The technology of cooking traditional pilaf has many nuances. When cooking this dish from Bulgur, they should not be forgotten. You also need to know the rules for the selection and preparation of "Turkish wheat".

Bulgur comes in different sizes. Small groats are suitable for desserts and meatballs, medium for side dishes, and for the preparation of pilau they use coarsely crushed bulgur - Plavlik.
Unlike rice, bulgur should not be washed before use.
The taste of pilaf will depend on the quality of the main ingredients. These include meat. Fresh and chilled meat products after cooking are more succulent than frozen ones. Frozen meat can be used, but only if it has been defrosted properly. Defrosting is considered to be correct in natural conditions, without a sharp temperature drop. If you give the meat a chance to thaw in the refrigerator, it will remain almost as juicy as it has not been subjected to freezing.
Bulgur is cooked quickly, so meat and vegetables are fried before the introduction of cereals. Roasting meat has several goals. One of them is to lock the juices inside the meat pieces, frying them over high heat until golden brown. The second goal is to bring the meat to half ready. At the same time, the meat is soaked with the juice and aroma of vegetables and spices.
The main ingredients of wheat cereal pilaf are meat (which is sometimes replaced or supplemented with mushrooms), carrots, onions and bulgur. Often, garlic and various seasonings are added to this dish, including the popular in the East Zira, as well as dried fruits or berries. The best choice would be the barberry, which is suitable for the pilaf of any type of meat. Also dried apricots, apples, figs will approach the chicken, and prunes to beef and pork. You can add a little raisins to the lean pilaf.
It is best to cook pilaf from bulgur in a cauldron. It has thick walls and bottom, which ensures uniform heating and long-term preservation of temperature. The cauldron can be replaced with a thick-walled pan with a high-quality non-stick coating. Chicken or lenten pilaf can be cooked even in a saucepan or deep frying pan. Help in cooking pilaf may have a slow cooker.

Bulgur pilaf can be made with any kind of meat and even without it, supplementing the main ingredients with other vegetables, dried fruits, nuts, changing the composition of seasonings. Thus, it is possible to satisfy any requests of gourmets.

Bulgur chicken pilaf

Composition:

chicken breast - 0, 5 kg;
Bulgur - 0, 2 kg;
dried apricots without stones - 25 g;
walnuts - 25 g;
water - 0, 5 l;
garlic - 2-3 cloves;
onions - 0, 25 kg;
carrots - 0, 25 kg;
paprika - 5 g;
zira - 5 g;
salt - 5 g;
refined vegetable oil - 60 ml.

Method of preparation:

Wash chicken breast, blot with a napkin. Remove the skin from the breast. Separate chicken meat from bones and cut into pieces of medium size.
Dried apricots pour boiling water. After 15 minutes, drain the water. Cut dried apricots into small pieces.
Chop the nuts with a crush or a blender.
Scrape, wash carrots. Grind it grated with large holes.
Free the onions from the husk. Cut it into thin half-rings.
Finely chop the garlic cloves with a knife.
Heat oil in a cauldron, put onion and garlic in it. Fry them for a few minutes until you hear a distinctive garlic smell.
Put the chicken in the cauldron, sprinkle it with spices. Fry for a few minutes on high heat so that the chicken pieces are covered with an appetizing crust.
Turn down the heat to medium. Add carrots. Cook for 5-10 minutes.
Add salt, nuts and dried apricots. Fry foods together for 5 minutes.
Pour into Bulgur cauldron. Fill it with hot water. Water should be boiled in advance.
Cover the cauldron with a lid. Reduce the intensity of the flame. Cook the food on low heat, without stirring, for 20 minutes.
Stir the pilaf, then simmer it for another 5 minutes.

Such chicken and bulgur pilaf has a slightly unusual but pleasant taste. It will almost certainly please you and your family members.

Bulgur pork with pork

Composition:

pork - 0, 8 kg;
Bulgur - 0, 4 kg;
water - how much will leave (approximately 0, 8 l);
onions - 0, 2 kg;
carrots - 0, 2 kg;
dried barberries - 5 g;
seasoning for pilaf - 10 g;
ground cumin - 5 g;
garlic - 1 head;
dried chilli pepper - 1 pc .;
refined vegetable oil - 60-80 ml (depending on the fat content of the meat).

Method of preparation:

Wash the meat and wipe it dry with a towel. Remove the film, but the fat is better to leave.
Cut the meat into medium sized pieces.
Onion, peeled, cut into half rings.
Peel and wash the carrots, cut them into strips or coarsely grate.
At the bottom of a thick-bottomed pan, heat the oil, fry the onions to a golden hue.
Place the pork in the bow. Sprinkle it with spices, fry over medium heat, turning with a spatula until browned.
Add carrots and barberries. Fry food all together for 15 minutes.
Turn down the fire. Pour into a bulgur cauldron.
Clean the garlic head from the upper husk and, without dismantling the teeth, immerse it in the center of the cereal. Next put the pepper pod.
Boil the water. Fill the cereal with boiling water so that it is 2 cm higher than the product. Salted.
Cover the pan with a lid and cook the food for 30-40 minutes, until the meat is completely soft and there is no liquid left in the pan.

It remains to mix the pilaf, arrange in plates and invite the household to the table.

Pilaf with bulgur beef

Composition:

beef - 0.5 kg;
Bulgur - 0, 25 kg;
water - 0, 75 l;
refined vegetable oil - 80 ml;
carrots - 0, 2 kg;
onions - 0, 2 kg;
salt, black pepper - to taste;
pitted prunes (optional) - 50 g.

Method of preparation:

Wash beef, dry, peel off and cut into small cubes.
Peel carrots, cut into cubes about 1 cm in size or slightly smaller.
Peel the onions. Cut the bulbs in half lengthwise. Cut longitudinal stripes. Beef is cooked for a long time, and if you cut the onion in the traditional way, it may not keep its shape.
Pour oil into the cauldron and heat it.
Put the beef in the cauldron. Fry it until brown crust over high heat.
Lightly lower the heat. Add beef to vegetables. Fry foods together for 10-15 minutes.
Boil the water. Add a glass of boiled water to the products in the cauldron. Add salt, pepper and prune cut in half.
Reduce the fire even more and simmer the beef until there is almost no water left in the cauldron. Stir the products periodically so that they do not burn.
Pour on bulgur, fill the products with the remaining hot water. Continue cooking pilau over low heat for 20-30 minutes.

Beef pilaf cooks longer than other types of meat, but it turns out tasty and satisfying. After trying it, you will not regret the time spent.

Pilau from bulgur with chicken in a slow cooker

Composition:

chicken breast fillet - 0, 4 kg;
Bulgur - 0, 25 kg;
water - 0, 5 l;
garlic - 2-3 cloves;
onions - 100 g;
carrots - 100 g;
seasonings for pilaf, salt - to taste;
refined vegetable oil - 50 ml.

Method of preparation:

Wash and dry the chicken fillet, cut into medium-sized pieces.
Wash and clean the vegetables. Onions cut into half rings, carrots - straws, garlic - plates.
Pour oil into the multicooker bowl. Turn on the unit by selecting the “Frying” program. If there is no such program in your multicooker, you can replace it with the “Baking” program.
Put the chicken pieces in the butter. Sprinkle them with spices. Cook for 10 minutes.
Add vegetables. Continue cooking in the same program for another 10 minutes.
Add cereal and water.
Change the program to the one that is intended for preparing meals from cereals. It may be called “Pilau”, “Rice”, “Buckwheat” or otherwise. If your multicooker does not automatically determine the cooking time, set the timer for half an hour.
After completion of the main program, mix the pilaf and let it stand for 10-20 minutes in the heating mode.

When cooking pilaf in a slow cooker, even a cook who does not have much cooking experience can count on an excellent result.

Fast pilaf from bulgur

Composition:

Bulgur - 0, 3 kg;
water - 0, 6 l;
fresh champignons - 0, 3 kg;
onions - 100 g;
carrots - 100 g;
refined vegetable oil - 60 ml;
salt, spices, fresh herbs - to taste.

Method of preparation:

Wash, peel the vegetables. Carrot rub, onion cut into small cubes.
Wash and dry the champignons with a napkin. Cut them into plates.
In a deep frying pan or in a pan with a non-stick coating, heat the oil, fry the chopped vegetables until golden brown.
Add the mushrooms and cook them until the liquid evaporates from them.
Sprinkle on bulgur, sprinkle it with salt and spices, pour boiling water over it.
Cook the pilaf on low heat under the lid for 20-25 minutes.

The pilaf will be tastier if, after cooking, wrap the dishes with it and leave for 20 minutes.

Bulgur is a popular wheat cereal variety in the East. Its properties allow you to use it for pilaf. Bulgur pilaf can be cooked with any kind of meat, as well as with mushrooms. It is different in taste from the traditional, but not inferior to it.

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