Pilaf with pork ribs. Pilaf on beef ribs
Cooking time: 110 minutes
The recipe for pilaf with ribs in a slow cooker will fully meet your expectations. Pilaf turns out crumbly and tasty.
Of course, the recipe for pilaf in a slow cooker does not claim to be a classic, since many subtleties are not taken into account. Even the cooking process itself can hardly be called ordinary, because a cauldron for pilaf and a multicooker bowl are completely different things.
But! Pilaf in a slow cooker turns out tasty and crumbly, and this is one of the main criteria for the taste of pilaf.
By choosing a pilaf recipe for lunch or dinner, you kill two birds with one stone. After all, you will have both a side dish and meat at the same time. If you also cook a salad for pilaf, then you will not have a price.
Pork ribs 500 grams
Rice 1 cup
Water 2.5 cups
Carrots 2 pieces
Onion 1 piece
Spices salt, pepper, seasoning for pilaf
Bay leaf 1 piece
Garlic 4-5 cloves
Vegetable oil 3 tbsp. spoons
1. To make pilaf extraordinarily tasty, the ribs need to be fried.
First, rinse the meat, divide it into pieces. Put them in the multicooker bowl. Set the mode "Frying", time 20 minutes.
Let the ribs fry while you take care of the vegetables. Peel carrots and onions. Chop the onion, grate the carrot.
When the ribs are golden brown, add chopped vegetables to them. Fry everything together.
2. Then pour a glass of water into the roast. Select the "Extinguishing" program, set the time - 30 minutes. Close the lid, cook the meat until the end of the program. The meat will simply melt in your mouth and will not be rubbery at all.
3. Then add a glass of rice to the slow cooker. Rinse it well before running water.
4. Put spices and peeled garlic cloves here.
Add water. Remember that you already added a glass of water. Be guided so that the water covers the rice somewhere on the thickness of a finger. Select the “Rice/Desserts” program, leave the time suggested by the program. Cook pilaf before the beep.
5. This is what pilaf looks like after opening the lid.
Step 1: Prepare pork ribs.
We start cooking pilaf with the preparation of meat. We lay the ribs on a cutting board, remove the fatty film, chop across (between the bones) with a wide knife portioned pieces, rinse thoroughly under running water and wipe with paper kitchen towels or napkins.
Turn on the stove medium fire, pour vegetable oil into the pan and wait for it to warm up. The field of which we lay out the ribs, add salt and fry on all sides until beautiful golden brown.
Step 2: Cut vegetables.
Onions for pilaf are suitable for both ordinary yellow and red, so we choose any one to taste. So, we clean it from the husk, rinse it under running water, put it on a cutting board and cut it into small cubes or thin half rings.
Peel the carrots, rinse under running water and chop either on a grater with large holes, or with a knife into even sticks or medium cubes.
We will put the whole head of garlic in the pilaf, so it should be cleaned of excess husks, cut off the roots and rinsed under running water.
Step 3: Preparing the Rice.
Pour the rice into a deep plate or bowl and rinse under running water until the water runs clear. Then completely drain the liquid from the plate.
Step 4: Cook the pilaf.
We turn on medium heat on the stove, add vegetable oil to the same pan where the ribs were fried, put it on the burner and put the onions. Fry it until soft 2 - 3 minutes stirring occasionally with a kitchen spatula.
Then add carrots, mix and continue to fry for more 2 - 3 minutes.
Now pour spices, salt, mix, lay out the ribs, pour clean water approximately 4 glasses and wait for it to boil. Then reduce the heat to a minimum, add rice, level with a kitchen spatula, but do not mix. We stick a head of garlic in the center, cover with a lid and cook until fully prepared approximately 30 minutes. The lid should not be removed for the first 20 minutes, but in order for steam to escape, the lid can be slightly moved.
We set aside the finished pilaf on another burner and keep it under the lid 5 - 7 minutes.
Step 5: Serve pilaf with ribs.
Pilaf is served hot. It can be immediately laid out on plates, or you can traditionally pour a slide into a beautiful big dish. In addition to this, one can offer fragrant bread or pita bread, and also decorate with fresh herbs.
Bon appetit!
Spices such as paprika, cumin, saffron, barberry, turmeric, basil, and coriander are very well suited to pilaf.
Instead of a saucepan, it is better to use a cauldron.
Pilaf can be cooked with already boiled rice, for this, boil the ribs until fully cooked, fry until golden brown along with vegetables and spices and mix with rice.
We offer another version of the well-known and beloved dish, which is prepared from meat, vegetables and rice. Pilaf with pork ribs prepared according to our recipe with a photo will make your dinner unforgettable, you can make pilaf from beef ribs or lamb ribs. Whichever ingredients you choose, you can be sure that this dish will turn out incomparable.
Not everyone cooks pilaf with ribs, but in vain. The taste of such pilaf is no worse than cooked according to traditional recipe, and in terms of monetary costs, an order of magnitude lower. The recipe for pilaf with ribs is quite simple, but like in any dish, everywhere there are little secrets and subtleties of cooking, which you will soon learn about.
– Cooking time: 2 hours
- Number of servings: 8 servings
- From the dishes you will need: a cauldron
Calorie pilaf with ribs
Calorie content of pilaf with ribs and its the nutritional value calculated on 100 grams ready meal. In this example, the calorie content of pilaf from pork ribs is considered.
Pilaf with pork ribs
Plov with pork ribs we will take it as the main recipe, we will consider it in more detail and accompany each cooking step with the corresponding photo, so it will be easier for you to prepare the dish. Pilaf with pork ribs is cooked in a cauldron, but if suddenly you don’t have a cauldron at home, then don’t be upset and don’t run to the store for a new purchase. If you have a saucepan and a deep frying pan with thick walls and a bottom, then this is fine.
Let's show all the cards and give you a few useful tips, using which you will get a very tasty pork pilaf with ribs.
- One of the main rules delicious pilaf These are properly prepared carrots. It must be cut into strips with a knife, and not rubbed on a grater.
- To prevent pilaf from turning into porridge, use only varieties of long-grain rice.
- Pilaf is cooked strictly under a closed lid and is not mixed.
- After you finish cooking, let the ribs pilaf stand with the lid closed for another 30 minutes.
How to cook pilaf with ribs
This step by step recipe with a photo will tell you how to cook pilaf with ribs and feed the whole family with a delicious and fragrant dish.
Let's start cooking pilaf with the preparation of pork ribs. Wash them well and separate them with a knife. In a cauldron, heat the oil and fry the ribs until a characteristic crust.
Peel and chop onions and carrots. Then, in turn, add the onions to the ribs, and then the carrots. Fry the vegetables for about 10 minutes, stirring occasionally and sprinkling with spices. Peel the garlic and add to the cauldron, put Bay leaf.
Continue to simmer the pork ribs with the lid closed for about 15 minutes, adding a little water.
Wash the rice well cold water and add to the cauldron with the ribs and vegetables. Pour in enough water to cover the rice by 2 centimeters, salt if necessary, and cover with a lid. Bring to a boil and reduce the heat of the stove to a minimum. As soon as the rice is ready, set the cauldron aside and let it stand for another half hour.
Pilaf with pork ribs is ready. Bon appetit.
Pilaf with lamb ribs
Pilaf with lamb ribs as tasty as pilaf cooked according to the classic recipe. If for some reason, you do not like pork, then we advise you to replace it with lamb ribs. Pilaf you will get is not dry, lamb has quite dietary meat which is also easy to digest.
To cook pilaf from lamb ribs, take as a basis classic recipe cooking described a little above. Replace pork ribs for lamb ribs by weight you will need the same amount. Stew them a little longer, about 20 minutes, so the meat will become much more tender. Otherwise, the entire cooking process is unchanged.
Pilaf of beef ribs
Pilaf made from beef ribs turns out to be less fat, but this does not make it less juicy, appetizing and with an incredible aroma. Many people prefer beef rib pilaf to pork pilaf largely because beef meat is the lowest calorie. But you will have to cook such pilaf longer, due to the fact that beef is quite tough meat and requires more time for heat treatment.
The amount of ingredients is the same as in previous recipes. Ribs will need beef. When preparing zirvak, stew them for about 25 minutes, then add rice and cook until the rice is ready.
Pilaf, traditionally prepared from lamb in a cauldron, has long received many other recipe options. One of them is pilaf on beef ribs. It turns out tasty and fragrant, and at a cost an order of magnitude cheaper than cooked with meat. So economical housewives will definitely take this recipe to arm yourself. One thing remains unchanged: pilaf should be cooked in heavy thick-walled dishes.
Required:
- Ribs - 600 g
- Rice - 400 ml cereal
- Sunflower oil - 1/2 tbsp.
- Onions - 3 medium heads
- Carrots - to taste
- Salt 1/3 tbsp.
- Seasoning for pilaf - 2/3 tbsp.
- Garlic cloves - 3 pcs. (more possible)
- Bay leaf
- Tomato paste - 2/3 tbsp.
Cooking
Soak the ribs in cold water and rinse. With a sharp knife separate the ribs from each other. Heat vegetable oil in a thick-walled dish.
Dip the prepared ribs into it.
Turning over the ribs fried on one side, add chopped onion to them,
and after about three minutes, add carrots.
Carrots can be chopped into strips, cut into cubes or removed from freezer grated frozen carrots.
Add spices. A truly Caucasian flavor will be added to the dish by the seasoning "For pilaf",
Put a spoonful of tomato.
Mix it with onions and carrots. Presence in the recipe tomato paste makes the dish look more appetizing.
Rinse rice. Put it on top of the ribs with vegetables.
Add bay leaf and peeled garlic cloves. Pour boiling water over everything at the rate of exactly 1.5 cups of boiling water per glass of rice. It is better to add more water a little later if the pilaf turns out to be a bit dry than to eat something like rice porridge.
Close the dish with a lid.
Further, the main thing is to resist the temptation, and in no case open the cauldron (ducklings, etc.) for the next 20 minutes. Pilaf should languish over low heat. After the specified 20 minutes, gently mix the dish,
Add more water if necessary and simmer for another 15 minutes.
Pilaf with beef ribs is ready!
Plov is very ancient dish. Its origin can hardly be established with certainty. It can be assumed that its roots appeared with the beginning of rice cultivation in India and the Middle East, somewhere in the II-III century BC. In our modern times, pilaf has become one of the popular dishes many countries, where everyone cooks it differently, from which there are now thousands of his cooking recipes.
However, despite all the differences of pilaf from each other, there are general principles and the basic details of its preparation. One of them is a cauldron, which is replaced by heavy frying pans and pots with thick walls and a bottom. Then, no matter what pilaf you cook, the carrot must be cut large pieces but not grated. It is forbidden to stir the rice during cooking and open the lid in advance. And if pilaf is infused for 30 minutes, then it will be even tastier. In principle, this is all the secrets of cooking pilaf, so that it turns out to be unusually tasty.
Ingredients for cooking pilaf with pork ribs
Pork ribs 1 kg
Garlic (heads) 4 pcs.
Vegetable oil (for frying) 10 g
Salt (to taste) 5 g
Black pepper (to taste) 5 g
Seasoning for pilaf 10 g
Allspice peas 5 pcs.
Bay leaf 4 g
Recipe for homemade pilaf with pork ribs
Step 1
Wash the meat, cut into pieces, which are sent to fry, in a well-heated pan with vegetable oil. If you do not like pork, you can replace it with beef, turkey or chicken. But veal is not suitable for pilaf, as it will not give the dish the necessary aroma and taste.
Instead of vegetable oil you can use cotton or sesame, or tail fat.
Step 2
Roast the meat for big fire until golden brown.
Step 3
Peel the carrots, cut into large pieces and send to fry the meat.
Step 4
Fry the meat with carrots for about 10 minutes until a fried crust is acquired. Season them with salt and black ground pepper.
Step 5
Wash the heads of garlic, remove the excess husk and place in a pan on the meat. Add bay leaf allspice peas and seasoning for rice.
Step 6
Rinse the rice and lay it in an even layer on top of all the products. (!) Do not stir the rice. Rice should be chosen with low starch content, strong and transparent, so that the grains absorb fat and water well. Varieties of Uzbek and Tajik rice are perfect. And do not use wild and parboiled rice.
Step 7
Pour everything drinking water so that it covers the rice above 1 cm.
Step 8
Close the pan with a lid and simmer all the products for about 40 minutes so that they absorb all the flavors.
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