Pilaf from pork ribs on a fire. Pilaf with pork ribs

Of course, pork is not the usual meat for cooking pilaf, since this dish comes from Asia, where this type of meat is not particularly respected. But in our country, pilaf is prepared with absolutely any type of meat, therefore, today I want to introduce you to the recipe for pilaf on pork ribs.

The dish turns out no worse than that made from lamb. But people with diseases of the gastrointestinal tract should take into account that pilaf is a rich, high-calorie, fatty and heavy dish for the stomach. Therefore, consider this moment if you suffer from similar diseases. In this case, it is better to replace fatty pork with lean rabbit meat or chicken.

In addition to meat products, pilaf is prepared with the addition of vegetables and spices, which fill it with vitamins and an interesting taste, making it brighter and more fragrant. The real art in cooking pilaf is the ability not to miss the main points in the process, so that the dish does not look like porridge, but has a beautiful look and wonderful taste.

Products: 1 kg of pork ribs, two large carrots, four heads of garlic, 200 grams of rice, bay leaf, allspice, cumin, seasoning for pilaf, salt, ground black pepper, vegetable oil for frying.

Cooking pilaf on pork ribs:

Wash the meat, cut and send to fry in a well-heated pan with vegetable oil. At the same time, set a large fire so that a crust forms on the meat, then it will retain all the juice.

Peel the carrots and cut into large sticks.

Immediately send the carrots to fry in a pan with meat and fry everything until golden brown.

In the meantime, rinse rice under running water, the variety of which can be any. But it is advisable not to save on rice, all rice can spoil the dish. Choose a type of rice that is fluffy.

When the meat with carrots is fried, put the washed (!) But not peeled heads of garlic into the pan, i.e. right in the husk, and cover everything with an even layer of rice.

Season the rice with all the spices and fill with water, one finger above the level of the rice.

Pilaf from pork ribs turns out to be very satisfying, the rice itself is boiled and rich. When turning the cauldron onto a plate, pilaf retains the shape of the container in which it was cooked, but at the first tasting it immediately breaks into pieces - this is typical for a properly prepared dish!

Real Uzbek pilaf is made from lamb, but we have pork ribs in stock, so let's try to create a juicy and fragrant dish with this type of meat. Let's not forget about zirvak - stewed meat sauce, which will give color to boiled rice. It is characterized by a bright roasted brown hue and an incredible aroma. Zirvak is obtained by long stewing meat in a broth with a minimum amount of spices - ideally about 2-3 hours, in our version - about 40 minutes, as we cook pilaf with pork.

So, prepare all the necessary ingredients and start cooking!

Rinse the pork ribs in water, cut them into portions if they are not already divided. Let's warm up a cauldron or a stewpan with a non-stick coating. Pour vegetable oil into it and fry the meat on all sides for 10 minutes.

We won't turn off the heat.

Immediately pour warm water into a container and add bay leaves, a little salt and ground black pepper. Bring liquid to a boil and reduce heat to medium. Simmer for about 40 minutes until the liquid is three times less. This rich broth with meat is called zirvak.

Peel the carrots and onions, cut into medium cubes or half rings, add to the container and simmer for another 5 minutes.

At this time, rinse the rice and pour it into a container.

Add salt, ground paprika, turmeric, barberry, salt, black pepper and other spices to taste.

Pour warm water into the container so that it covers the rice by two fingers. That is, it completely covered the cereal and, on top of the container, its volume became higher than rice by 2 fingers horizontally. Pour dried ground garlic or place a head of fresh, washed under water right in the peel. Cover the container with a lid.

Cook pilaf on minimum heat for about 20 minutes. Then turn off the heat and leave the dish to steam for about 10-15 minutes.

When serving pilaf from pork ribs to the table, remove the lid, cover the container with a plate and turn it over so that the plate is on the bottom. Lightly knock on the container and lift it up, remove it. We will decorate the pilaf. Let's serve hot.

Happy you!

There is nothing more pleasant for the hostess than to please their loved ones and friends with a tasty and satisfying treat. Juicy tender meat and delicious aroma of oriental spices - a win-win option for any occasion. An incredibly appetizing pilaf of pork ribs will rightfully decorate a festive feast.

Due to the fact that modern chefs have a huge selection of kitchen utensils at their disposal, you can cook various dishes anywhere. Delicious pilaf with pork ribs will never burn in a slow cooker and will provide a hearty lunch, even if there is no stove nearby. A cauldron will help out during outdoor recreation, and an ordinary frying pan can easily replace it in the kitchen.

Choose the most suitable dishes and see a detailed recipe with a photo of pilaf with ribs. This will help to prepare a wonderful pilaf the first time.

Classic recipe for pilaf with ribs

Cooking time: 60 minutes

Servings: 6

Ingredients:

• Pork ribs - 1 kg
• Carrot - 3 pcs.
• Onion - 3 pcs.
• Rice 3 cups
• Garlic (dried) - a pinch
• Vegetable oil - 50 ml
• Zira - 1 tsp
• Curry - 1 tsp
• Red hot pepper - 1 pc.
• Water - 1 liter
• Coarse sea salt - to taste
• Black peppercorns - 5-7 pcs.

Cooking:

Prepare all necessary products. Pork ribs are best taken in a meatier way, not very large. Any rice will do, but it is better to take long-grain.

Rinse the meat well, wipe with a towel or napkin and cut the ribs into portions. If you decide to cook pork ribs pilaf in a saucepan, cut off excess pieces of fat. They can be melted together with butter - this will make the rice even more fragrant.

Onions and carrots need to be peeled and washed.

Vegetables need to be cut not very thin, but not in large pieces. Never grate carrots as this will make the rice sticky. It is not necessary to cut the onion into small cubes, the traditional cutting into rings is 0.3-0.5 mm.

Rinse the rice well and cover with cold water so that the grains are a little nourished. If you are using parboiled grains, soaking is not necessary.

Drain any water that hasn't been absorbed and dry the rice on a towel or drain it in a colander.

Pour vegetable oil into a frying pan or cauldron. This recipe for pilaf with ribs is considered a classic, as it is suitable for cooking dishes not only in the kitchen, but also in nature. Heat well and throw in some cumin seeds so that they are lightly fried.

Add the ribs and fry until golden brown on all sides.

If you are cooking in a slow cooker, it is better to put the meat on a separate plate, for uniform frying of vegetables in turn. You can cook everything together in a frying pan.

Put the onion on top of the ribs and let it brown a little.

Add carrots, stir and fry it with onion and meat until soft.

Add seasonings and spices, salt.

Pour in hot water and you can mix the future pork rib pilaf. Put the zirvak on the stove, bring to a boil and cook until the ribs are cooked.

Try for salt, the taste of zirvak should be a little salty. Put the prepared rice, level with a spoon or spatula so that the grits cover the food in an even layer. After laying the rice, do not interfere with the products!

Bring the mixture to a boil and cover with a lid. Gradually reduce the heat and continue to cook for another 20 minutes. During this time, all the liquid should be absorbed into the cereal.

Remove the finished pilaf from the heat, but do not open the lid immediately - let it brew a little. Serve pork rib pilaf on a wide plate and place in the center of the table.

Serve it with any pickles, sauces, salads and fresh herbs - the more appetizers you cook, the more spectacular this treat will look. Arrange a real holiday for your loved ones, which they will remember for a long time!

Unfortunately, young hostesses who want to show off their culinary skills are most often afraid to cook this oriental dish. This is due to the stereotype that plov is an incredibly complex dish that only men can cook. In fact, there is nothing difficult to cook it on a regular stove.

• To prevent pilaf with ribs from overcooking and burning, it is advisable to marinate the meat in advance and bring it to half-readiness.
• Rice will be more crumbly if, before laying it in a pan, fry it a little in hot oil.
• Pilaf with ribs will be even more fragrant if you add a little prunes to zirvak.

This detailed step-by-step recipe with a photo of pilaf with ribs can be used for cooking in any dish on the stove or in a slow cooker. For cooking in the oven, it is better to use the option in pots. Bon appetit!

Of the huge variety of recipes for cooking pilaf, I suggest that you familiarize yourself with one of them -. Pilaf is prepared in any family and in each in its own way. Therefore, I only offer the recipe by which I sometimes cook it myself (if there are ribs). It is prepared without any sauce or pasta, only meat, rice, vegetables and spices.

Pilaf with ribs recipe:

• pork ribs - 500 grams;
• rice - 400 - 500 grams;
• onion - 2 - 3 heads;
• garlic - 1 head;
• large carrots - 1 pc.;
• vegetable oil;
• bay leaf - 3 - 4 leaves;
• pepper, spices - to taste;
• salt.

Cut the ribs into small pieces, but you can leave it as is - this is not for everybody. Put them in a deep frying pan or cauldron, pour a little vegetable oil and fry them until tender.

Then take them out and fry chopped onions and grated carrots in this oil. I only sauté the vegetables a little because I don't want them to be dry. As soon as they are fried, add the ribs to the pan and pour everything with boiled water.

It needs to be poured so much that it covers all the ingredients by about one centimeter. Sprinkle with spices, add lavrushka, pepper, chopped garlic (although you can not chop it, but throw it with whole cloves), salt to taste.

Now the turn has come. Someone falls asleep right in the pan, someone rinses it under running water, and someone soaks it for 15-20 minutes. I just wash it and add it to the ingredients.

We cook all this stuff under a closed lid on a small fire. In the process, I observe the water level, if it becomes less than the level of rice, then I add it. As soon as the rice is ready, turn off the heat and leave with the ribs to stand under the closed lid for 15-20 minutes so that it absorbs all the moisture and aroma.

This is how light, juicy and tasty my pilaf with ribs turned out to be.


Bon Appetit everyone!