Pilau with dried apricots and raisins is a nourishing and appetizing dish that will appeal not only to children, but also to adults. Of course, it cannot be attributed to the traditional recipes, but there is a “zest” in this dish.
Rice with dried apricots and raisins - the basic principles of cooking
Recipes for this dish are many. You can make it sweet by adding more sugar or honey, or make it salty with meat.
Such a dish is great for fasting if it is cooked without meat.
Prepare pilaf in a cast-iron cauldron, a slow cooker or oven.
To get the dish really tasty, it is important to choose the right rice. It can be of any kind, but always of good quality.
Dried apricots and raisins pour warm water and insist half an hour. Then, when the dried fruits swell, pour the infusion. Dried apricots cut into strips.
Carrots and onions are cleaned, rinsed and cut into thin strips. Vegetables are fried in hot oil with spices until soft. Then put the dried fruit and cook for another couple of minutes.
The rice is sorted and washed, changing the water at least seven times.
Rice cereal spread over vegetables, level and pour in a thin stream of boiled water. Her level should be a couple of centimeters higher than the cereal.
Cook the pilaf over low heat, cover with a lid, until the rice absorbs the liquid.
In addition to dried apricots and raisins, you can add other dried fruits or fresh fruits.
Recipe 1. Spicy pilaf with dried apricots and raisins
Ingredients
round rice - half a kilo;
100 ml of vegetable oil;
200 g dried apricots;
1 l of 250 ml of drinking water;
two handfuls of raisins;
pinch of ground turmeric;
sugar;
two bulbs;
salt;
two large carrots;
5 g ground black pepper;
5 g ground coriander;
5 g ground red pepper;
3 g of jeera.
Method of preparation 1. Wash the rice grits, constantly changing the water, until it becomes almost transparent. Wash the washed rice with clean water and leave to swell for half an hour.
2. Peel the bulbs and chop them with fine feathers.
3. Peel the carrots, cut them into three pieces and grate them for Korean salads.
4. Boil water in the kettle. Rinse the raisins in warm water and pour boiling water over it.
5. Dried apricots as well wash, place in a deep bowl and soak in boiling water.
6. Pour oil into a cast-iron cauldron, heat it, add red and black peppers, ground coriander and cumin. Heat the spice oil for a minute.
7. Put the bow in the cauldron and twist the fire. Fry it, constantly stirring, a couple of minutes.
8. Now add the carrot and continue cooking, remembering to stir until it is soft.
9. Drain the rice from the cereal. Put it to the vegetables and mix. Warm up for five minutes, so that the rice is slightly fried and soaked with the aroma of spices and butter.
10. Drain water from dried fruits. Drain them. Chop dried apricots in small pieces. Add raisins and dried apricots to the cauldron, season with a pinch of turmeric for color and mix. Warm up for a couple of minutes.
11. Fill the contents with boiling water. Add sugar and salt. Set the maximum fire. When the croup absorbs water in itself, twist the fire to a minimum and torment for half an hour.
Recipe 2. Rice with dried apricots and raisins
Ingredients
sugar - 30 g;
prunes - 75 g;
butter - 75 g;
raisins - 50 g;
drinking water - 1 l 250 ml;
dried apricots - 75 g;
rice - 200 g
Method of preparation
1. Rinse the rice grits well. Soak it in warm water and leave for half an hour.
2. Rinse dried apricots, dry on a napkin and cut into small strips.
3. Rinse and soak the raisins in hot water for ten minutes.
4. Wash the prunes, dip them in napkins and cut them into strips. 5. In a deep cast iron pan, dissolve butter. Put all the dried fruit in it and fry, stirring for seven minutes. Put the dried fruit in the saucepan.
6. Place the rice in the same pan and fry for five minutes, stirring continuously. Put fried rice on top of dried fruit.
7. Pour water in a thin stream, add sugar, put a piece of butter and cook for 20 minutes over low heat.
Recipe 3. Bukhara pilaf with dried apricots and raisins
Ingredients
80 ml of vegetable oil;
half a kilo of brown long grain rice;
prunes - three pieces;
large carrot;
seven pieces dried apricots;
bulb;
80 g raisins;
garlic - head;
sea salt;
3 g of seasonings for pilaf;
30 grams of dried dill.
Method of preparation
1. Wash dried fruit. Dampen them with a paper towel. Prune and dried apricots cut into thin strips.
2. Peel and wash vegetables. Do not peel the garlic, and do not disassemble the teeth, but simply remove the upper husk with your fingers, leaving a dense skin. Cut the carrots into thin, short sticks. Chop onions into thin quarter rings.
3. Heat the vegetable oil in the cast-iron cauldron. Put onions, carrots in it and lightly fry, stirring constantly. Season vegetables with spices and dried dill, mix.
4. Put the dried fruit on top of the vegetables. Spread an even layer of rice cereal on top. Layers do not mix. In the middle stick a head of garlic. Pour water in a thin stream. Her level should be on the finger above the cereal. Salt it.
5. Cover the cauldron with a lid and bring the contents to a boil over high heat. Then reduce the heat to a minimum and tomil the pilaf for another half hour. Remove the cauldron from the pilaf from the heat, cover with a warm cloth and leave for half an hour.
Recipe 4. Pilaf with dried apricots, raisins and coconut chips in a slow cooker
Ingredients
a pinch of saffron; a glass of steamed rice;
100 g apples;
40 g raisins;
5 g lemon peel;
80 g sugar;
bud of carnation;
50 g dried apricots;
50 g vegetable oil;
a pinch of cinnamon;
4 g of sea salt.
Method of preparation
1. Wash the apple, wipe it with a towel, cut it into four pieces and remove the seeds and partitions. Cut the flesh into pieces. Rinse dried apricots in warm water, dip with a napkin and finely crumble. Soak the raisins in hot water for 20 minutes. Then drain the liquid and dry the raisins.
2. Pour vegetable oil into the multicooker container. Add raisins, dried apricots and shredded apple. Wash, constantly replacing water, rice. Put the washed rice cereal on top of the dried fruit, salt, add sugar and add the zest, coconut chips and spices.
3. Pour in warm water and turn on the pilaf mode. Cover tightly with a lid, cook until signal. Then remove the bowl with pilaf from the device and mix.
Recipe 5. Rice with dried apricots, raisins, candied fruits and walnuts
Ingredients
dried apricots - 125 g;
Brown sugar;
raisins - half a cup;
cinnamon;
candied fruit - 125 g;
vanilla;
half a cup of walnuts;
saffron.
Method of preparation
1. Kernels of walnuts clean from the remnants of the shell and partitions. Put them on a dry frying pan and fry, stirring, until light rosy.
2. Well-washed rice cereal is placed in a saucepan, pour clean water and boil until cooked.
3. In a deep cauldron we melt butter. Put the walnuts in it and fry for about three minutes, stirring occasionally.
4. Add dried fruits, candied fruits and continue cooking on medium heat for five minutes.
5. Pour 10 g of brown sugar and add cinnamon, saffron and vanilla. Pour in a couple of tablespoons of hot water and steam for ten minutes, covered with a lid, over low heat.
6. Add boiled rice to dried fruit and mix. Re-cover the lid and we torment the same amount of time. Ready rice with dried apricots and raisins remove from heat and mix.
Recipe 6. Diet pilaf with chicken, dried apricots and raisins
Ingredients
250 g of a mixture of dried apricots and raisins;
two carrots;
400 g chicken fillet;
half a kilo of brown rice.
Method of preparation
1. Rinse the chicken fillet, cut the film and cut the meat into small pieces. Place it on a plate and mix, seasoning with salt and spices.
2. Wash dried fruit in warm water. Drain on a napkin. Dried apricots cut into strips.
3. Wash cleaned carrots and chop into large chips.
4. Continuously replacing the water, rinse the rice and place it in the crock-pot. Fill with clean water and boil in “quenching” mode until half cooked. Put the rice in a deep bowl, salt it, add the dried fruits and mix.
5. Wash and dry the multicooker bowl. Pour in about half a liter of clean water.
6. Put rice with dried fruits in a steaming pan. Place it in the bowl, close the lid. Start the “steaming” mode and cook for 20 minutes.
7. Transfer the prepared pilaf to the dish, pour with melted butter and serve.
Pillows with dried apricots and raisins - tips and tricks
Add honey only to warm pilaf, as it cannot be cooked.
You can add nuts to the pilaf: walnuts, pine or peanuts.
If the dried fruits are not too dry, you can not soak them.
Dried apricots can be added as a whole, or cut into strips.
Prepared pilaf before serving pour melted butter.
