14:21, 01 Sep 2023, author: Ermakova M.

Pilaf with pork - oven version

Name: Pilaf with pork - oven version
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4
Cuisine: European
Ingredients: Pork - 500 g; Basmati rice - 350 g; Onion - 2 pcs.; Carrots - 2 pcs.; Garlic - 3-5 cloves; Turmeric - 1 tsp; Barberry - 1 tsp; Salt - to taste; Sunflower oil - 100 ml; Water - 1 l

Pilaf can be prepared in many ways. I like pilaf, which is obtained in the oven.

Photo source: 123rf.com/profile_roxiller

The rice is so fluffy, it doesn't stick together or turn into porridge, in general, no problems;) The main thing is to find a suitable dish with a lid that can be used for cooking in the oven. I took pork meat, pilaf with lamb or beef will be no worse, take meat to your liking. More carrots and onions, pilaf will only taste better from this. And also do not forget about garlic, barberry and turmeric, the pilaf will turn out awesome, golden and very fragrant!

You can cook pilaf with pork in a glass dish in the oven, like me.

Pilaf with pork - oven version

Кухня: European, обед, калории: 184, время приготовления: 01:40

Ингредиенты

Pork - 500 g

Basmati rice - 350 g

Onion - 2 pcs.

Carrots - 2 pcs.

Garlic - 3-5 cloves

Turmeric - 1 tsp

Barberry - 1 tsp

Salt - to taste

Sunflower oil - 100 ml

Water - 1 l

Рецепт

1. Cut the meat into large pieces, salt and fry on all sides in sunflower oil. Cut the onion into half rings, grate the carrots (large grater).

2. Transfer the meat to an oven dish. In the pan where the meat was just fried, pour more oil and fry the onions and carrots.

3. Put the fried vegetables in an even layer on the meat, do not mix! Rinse the rice, peel the garlic and crush each clove with the palm of your hand.

4. Spread the rice on the meat and vegetables in an even layer, do not mix. Stir garlic into rice and sprinkle with barberry. In freshly boiled water (500 ml), dilute the salt and turmeric.

5. Pour rice with meat and vegetables with the resulting salty yellow water.

6. Pour in the remaining boiling water (about another 500 ml) in a thin stream so as not to damage the integrity of the layers, cover the dishes with a lid and place in the oven, which is preheated to 180 degrees. When the rice is ready, and this is about an hour later, the dishes with pilaf can be taken out of the oven. Loosen the pilaf with a spoon, well, or mix and serve.

7. Fragrant, crumbly and golden - this is how pilaf turned out in the oven, try and enjoy. Bon appetit!