Pilaf in a frying pan is the most convenient and quick way to prepare a popular dish. Even considering the technology, far from the classical canons, rice turns friable, vegetables - soft, and meat - juicy. The secret is in thick-walled dishes and well-proportioned proportions, and with the rest of the subtleties you will be able to understand below the presented recipes.
How to cook pilaf in a frying pan?
Prepare friable pilaf in a frying pan simply. First you need to fry carrots and onions in oil. Once the vegetables are soft, add pieces of meat. After a couple of minutes put the rice and spices. Pour the contents with boiling water so that the water level is 2 cm above the rice. Allow the pilau to boil, reduce the heat and simmer under the lid until water is absorbed.
- Delicious pilaf in a frying pan is obtained only from long-grained rice with low starch content.
- Soak the groats before cooking. This will help to remove excess starch and pilaf will not turn into a mess.
- After pouring rice with water, the pilaf in a frying pan is not mixed.
Recipe pilaf with pork in a frying pan
Pilaf in a frying pan with pork is a popular combination in home cooking. Pork is quickly prepared and satisfied with fat, and pilaf loves fat. It is important to choose the part of the carcass that will preserve juiciness during extinguishing. It is better to take a necks or rudders. Given that pork is sweet, to improve the taste in pilaf you need to add more acidic seasonings.
Ingredients:
- neck - 350 g;
- onion - 1 piece;
- carrots - 1/2 pcs .;
- a clove of garlic - 4 pieces;
- zir - 5 g;
- barberry - 10 g;
- oil - 60 ml;
- rice - 200 g;
- boiling water - 600 ml.
Preparation
- Rinse the meat.
- Put the carrots and onions and fry for 5 minutes. Season.
- Add rice, boiling water and let the plov breed a little.
- Reduce heat and simmer the pilaf in a pan covered for 20 minutes.
How to cook pilaf with chicken in a frying pan?
Recipe pilaf with chicken in a frying pan guarantees a light supper for 30 minutes. These are the properties of meat - it absorbs spices well and is quickly prepared. You need to lightly fry pieces with vegetables in a frying pan, add rice and start to extinguish. In order to extinguish the meat is juicy and does not break up into fibers, it should be cut large.
Ingredients:
- fillet - 350 g;
- rice - 200 g;
- broth - 700 ml;
- onion - 1 piece;
- carrots - 1 piece;
- curry - 10 g;
- coriander - 5 g;
- oil - 20 ml.
Preparation
- Fry pieces of fillets and onions for 5 minutes.
- Add carrots, rice, spices.
- Pour in the broth. Reduce heat and simmer the chicken in a frying pan under the lid for 20 minutes.
Pilaf with beef in a frying pan - classic recipe
Beef pilaf in a frying pan can be considered a classic variant. Many housewives have long been replacing deficit mutton with fragrant beef, getting a juicy, friable dish. In addition, beef - lean meat, which requires a long heat treatment, which is ideal for cooking traditional dirvak.
Ingredients:
- spatula - 450 g;
- rice - 350 g;
- boiling water - 950 ml;
- onion - 2 pieces;
- carrots - 2 pieces;
- oil - 40 ml;
- salt - 20 g;
- ground chili - 5 g;
- garlic head - 1 piece;
- bay leaves - 2 pcs.
Preparation
- Fry beef.
- Add the onions, carrots, spices and fry for 3 more minutes.
- Pour in 450 ml of water, season and simmer for an hour.
- Pour rice, add water, laurel and garlic head.
- Simmer the classic pilaf in a frying pan under the lid for 15 minutes.
- Insist 10 minutes and serve to the table.
Pilaf in the frying pan wok - recipe
Making pilaf in a frying pan wok is a pleasure: vegetables and meat turn out juicy and ruddy, and rice is crumbly. The secret - in the similarity of building a wok with a cauldron (same high walls and not a wide bottom), it helps to prepare a dish in accordance with tradition. You can extinguish pilaf both under the lid and without it, periodically pouring water.
Ingredients:
- pork - 300 g;
- rice - 180 g;
- onion - 1 piece;
- carrots - 1 piece;
- boiling water - 500 ml;
- green peas - 120 g;
- oil - 40 ml;
- zira - 10 g.
Preparation
- Pour oil into the preheated wok.
- Quickly brown onions and carrots.
- Put the slices of pork and fry for 5 minutes.
- Add spices, green peas and rice and simmer for 5 minutes.
- Pour boiling water, reduce heat and simmer under the lid for 30 minutes.
How to cook pilaf from minced meat in a frying pan?
Pilaf with minced meat in a frying pan is a comfortable dish. Do not waste time cutting meat, cooking takes 30 minutes, and pilaf differs crumbly, tender and melting consistency, which is liked by adults and kids. To prevent the dish from turning into porridge, pilaf is stewed in a minimum amount of water, compensating for the liquid with juiciness of minced meat.
Ingredients:
- rice - 200 g;
- minced pork - 200 g;
- carrots - 200 g;
- onions - 200 g;
- spices for pilaf - 20 g;
- garlic head - 1 piece;
- oil - 60 ml;
- water - 500 ml.
Preparation
- Rinse the onions and carrots.
- Add minced meat, stir it well with a spatula and fry for 5 minutes.
- Enter spices, rice and garlic.
- After 3 minutes, pour in water and simmer for 20 minutes.
Pilaf with stew in the pan
The fastest and most financially profitable recipe for cooking pilaf in a frying pan is with stew. Meat preparation does not require additional processing, is affordable, convenient to use, contains the necessary amount of fat and spices, which helps to avoid oil and intricate additions. Everything is delicious, simple and home-warm.
Ingredients :
- a can of stew - 1 pc .;
- rice - 300 g;
- carrots - 80 g;
- onions - 40 g;
- boiling water - 500 ml;
- garlic head - 1 pc.
Preparation
- Melt some of the fat from the stew and fry the onions and carrots.
- Put the stew and simmer for 5 minutes.
- Add rice, garlic and water.
- Tomite quick pilaf under the lid for 15 minutes.
Recipe pilaf from turkey in a frying pan
Pilaf from turkey on a frying pan is an excellent option for fans of balanced combinations. The meat of the turkey is softer and more tender than chicken, it has a moderate fat content, therefore pilaf is obtained both saturated and low-calorie. It is better to use the flesh from the turkey thigh - it is juicier, aromatic and at times more nourishing than the breast.
Ingredients:
- flesh from the thigh - 550 g;
- rice - 375 g;
- carrots - 2 pieces;
- onion - 3 pieces;
- oil - 60 ml;
- a mixture of peppers - 5 g;
- water - 550 ml;
- turmeric - 5 g;
- clove of garlic - 5 pcs.
Preparation
- Fry the turkey slices over high heat.
- Put the vegetables and simmer for 5 minutes.
- Add rice, spices and water and simmer for 45 minutes.
Pilaf with lamb in a frying pan - recipe
Pilaf from lamb in a frying pan is a classic of the genre. He absorbed the traditions of different oriental cuisines, that is why he differs with aroma, spicy meat and friable rice. Preliminary preparation is important here: rice should be soaked, and meat - marinated, then, rice will not turn into a paste, and the meat will become soft and ready to cook.
Ingredients:
- pulp of lamb - 400 g;
- rice - 350 g;
- oil - 100 ml;
- onion - 3 pieces;
- carrots - 1 piece;
- fresh cardamom - 2 pcs .;
- saffron threads - 5 pcs .;
- water - 700 ml;
- yoghurt - 250 ml;
- ground chili - 5 g;
- garlic head - 1 pc.
Preparation
- Mix the chili with cloves of garlic and yogurt and marinate lamb for 3 hours.
- Fry onion and meat, and after 5 minutes - carrots.
- Add garlic, spices, water and simmer the zirvak for 20 minutes.
- Pour the rice and cook for 15 minutes.
- Stir pilaf in several places and simmer a quick pilaf in a frying pan covered for 15 minutes.
Pilaf with sausage in a frying pan
The modern rhythm of life does not allow you to spend a lot of time preparing the pilaf in a frying pan. The meat and chicken are replaced by products that do not require long-term heat treatment - sausages, ham and various sausages. With them, it's profitable, fast and no less fragrant, and if you add seasonal vegetables to plov, it's incredibly tasty and useful.
Ingredients:
- sausage - 250 g;
- rice - 150 g;
- sweet pepper - 1 piece;
- onion - 1 piece;
- tomatoes - 3 pieces;
- green peas - 80 g;
- oil - 60 ml;
- water 450 ml;
- Cumin - 5 g.
Preparation
- Fry vegetables for 5 minutes in a frying pan.
- Add slices of sausage and spices.
- After a couple of minutes, enter rice, water and simmer under the lid for 15 minutes.
How to cook a pilaf without meat in a frying pan?
Trends in healthy eating have spread to classic recipes, so many make pilaf with mushrooms in a frying pan. At the same time they spend only 30 minutes, because all the cooking is reduced to frying and stewing mushrooms and rice under the lid before water is soaked. The result is a dish with the right combination of carbohydrates and proteins.
Ingredients:
- brown rice - 190 g;
- champignons - 300 g;
- a clove of garlic - 4 pieces;
- a stalk of celery - 2 pieces;
- onion - 1 piece;
- marjoram - 5 g;
- oil - 60 ml;
- greens - 20 g;
- vegetable broth - 480 ml.
Preparation
- Fry the mushrooms and vegetables until red.
- Add rice, marjoram and garlic.
- After 3 minutes - vegetable broth.
- Potomite under the lid for 30 minutes and sprinkle with herbs.