Usually we cook pilaf in cauldrons. Well, what if someone else has not purchased a casserole for a new kitchen? The way is: cook the pilaf in a frying pan. The process will be almost the same, only evaporation of water will happen a little faster.
Tell you how to cook pilaf in a frying pan.
For this purpose, a special Asian frying pan wok would be fine, but you can cook pilaf in a conventional frying pan, both in large and medium. The main thing that it was deep enough and thick-walled - in this will be better prepared. It is advisable not to use dishes with Teflon coating, not only because Teflon transmits food harmful substances when heated, but at least out of respect for tradition. Of course, for cooking pilaf in a frying pan, you still need a lid.
Pilaf from young beef in a frying pan
It should be noted that veal is cooked somewhat faster, besides the meat itself is more tender, so that when choosing it is preferable.
Ingredients:
- meat low-fat (young beef or veal) - about 500 g;
- rice yellow - about 400 g;
- onion - 1-2 pcs .;
- carrots - 1 piece;
- seeds of zira (cumin);
- sunflower oil;
- ready mix of spices for pilaf;
- Fresh greens are different;
- garlic - 4-5 denticles;
- salt.
Preparation
The beef is prepared long enough, so we cut the meat with short thin strips - so it will cook faster. Onions are cut into quarter rings, carrots - thin short straws.
Pour (generously) a pan of oil. Fry onions and carrots and remove from the frying pan with a spatula (put it off until another dish). So it should be done because beef is not stewed quickly, that is, if you put it all together, onions and carrots will reach the state of "rags".
In the frying pan, we now roast the meat with the addition of the seeds of zira on medium-high heat until the shade changes, then reduce the heat and stew until almost ready, if necessary adding water and stirring (for about 40-60 minutes, or more). In the process, add spices.
At this time we prepare the rice - we wash it thoroughly several times and fill it with boiling water. After 10 minutes, drain the water. When the meat in the frying pan is already soft, add rice and onions with carrots. Slightly greasy. Stir 1 time, no more, otherwise the rice will stick together. We add water so that it covers everything by 1-2 cm. We cook on low heat, covering it with a lid, until the water evaporates. For 4 minutes before the readiness, make a few grooves with the back end of the fork and insert into the recesses halves of garlic slices. Ready-made pilaf from beef is served, seasoned with chopped herbs.
Pilaf from pork in a frying pan
Plov has long become an international dish, so there are also known variants of recipes using pork meat.
Ingredients:
- meat pork lean - about 500 g;
- rice yellow - about 400 g;
- onion - 1 pc .;
- carrots - 1 piece;
- pepper sweet red - 1-2 pcs .;
- spices for pilaf;
- oil or fat;
- greens are different fresh;
- garlic - 4-5 denticles;
- red hot pepper;
- salt.
Preparation
Meat cut into short strips, onions - quarter rings, and carrots - short straws. Heat the frying pan in fat or butter and fry on medium-high heat together onion, meat and carrots with the addition of seeds of zira,
After the required time, add the rice, spices and sweet pepper to the pan. A little prisalivaem and mix once. We fill the water so that it covers everything on the finger. Cook on low heat until cooked. Finished pilaf with pork th serve, seasoning with garlic, hot red pepper and chopped herbs.