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 puts it right into 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!

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 pilaf recipe for 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.

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 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 everything 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 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 steamed 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 well-established stereotype that pilaf is unbelievable. complex dish which 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!

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 of the finished dish. In this example, the calorie content of pilaf from pork ribs is considered.

We will take pilaf with pork ribs as the main recipe, we will consider it in more detail and accompany each cooking step with a 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 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 photos will tell you how to cook pilaf with ribs and feed the whole family with a delicious and fragrant dish.

Ingredients:

• Pork ribs - 1 kg.
• Rice - 300 gr.
• Carrots - 2 pcs.
• Onion - 2 pcs.
• Garlic - 2 heads
• Vegetable oil
• Seasoning for pilaf
• Ground black pepper
• Bay leaf

Step 1

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.

Step 2

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 the bay leaf.

Step 3

Continue to simmer the pork ribs with the lid closed for about 15 minutes, adding a little water.

Step 4

Rinse the rice well in 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 is just 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 a rather dietary meat, which is also easily digested.

To cook pilaf from lamb ribs, take as a basis classic recipe cooking described a little above. Replace pork ribs with 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.

Who doesn't love swimming? Perhaps only those who have never tried it. Indeed, the dish is one of the most delicious among those that came to our table from Central Asia. And most of our compatriots most of all like pilaf with ribs (pork). The dish turns out simply magnificent, but only if the chef knows how to cook it correctly.

History of the dish

Today it is difficult to say where and when exactly pilaf was cooked for the first time. Almost every people of Central Asia claims that it is their compatriots who own this great discovery. And they prepare it in many countries: in Uzbekistan, Azerbaijan, Tajikistan, as well as in Iran and a number of others.

Moreover, this dish is not simple, but ritual. That is, it is necessarily prepared at various important events, be it a wedding, the birth of a child, a funeral, and any others.

Although plov is usually cooked by women on ordinary days, connoisseurs know for sure that only men can create a real work of culinary art. Therefore, if pilaf is prepared for a holiday or just for the arrival of guests, it must be made by the head of the family. And on especially solemn occasions, a real expert is invited, who often comes from another city.

And since such attention is paid to it, it is quite expected that the taste of a properly cooked pilaf is simply magnificent.

Selecting the right ingredients

Of course, real pilaf is always cooked with lamb. However, not all of our compatriots like this meat - it often has a very specific smell, which is especially appreciated by Asians, but it discourages people who are not used to it.

In addition, lamb is always fried in fat tail fat. Finding it can be difficult, not to mention the fact that it further enhances the unusual aroma. Therefore, most of our compatriots propose to abandon lamb in favor of the usual pork. And it is with pork ribs that pilaf, the recipe with the photo of which you will see below, usually turns out to be incomparable.

First you need to choose the right products:

• Pork ribs - 1 kilogram.
• Long grain rice - 1 kg.
• Carrots - 1 kilogram.
• Onions - 4-5 pieces.
• Garlic - 1 head.
• Vegetable oil - 0.5 cups.
• Salt, barberry, turmeric, cumin - to taste.

In general, there are usually no problems finding ingredients - most of them are freely sold in any grocery store.

But with rice, it's not so easy. Some connoisseurs prefer steamed rice - with it, pilaf turns out to be more crumbly. Others prefer the Akmarzhan variety - its grains easily absorb the smell and taste of meat and vegetables, making the taste of the dish more vivid. Decide for yourself which option is best for you.

Cooking in a cauldron

Of course, a real recipe for pilaf with ribs (pork in our case) involves the use of a cauldron. So let's take a look at this option first.

Butter is poured into a cauldron and warmed up well. Finely chopped onion is also added here and fried until half cooked. Pork ribs, washed, dried with a paper towel and divided into separate parts, are added here.

When an appetizing crust appears on the meat, add the carrots, peeled and cut into strips, into the cauldron. Now we pour half a liter of water here and simmer for about 30 minutes - the result is "zirvak" or the basis for pilaf.

While zirvak is being prepared, rice should be washed well and soaked for 20-25 minutes in cold water.

After the allotted time, we add all the seasonings to the zirvak, as well as the head of garlic peeled from the top layer of the husk - you do not need to peel or divide it into cloves. Pour rice on top and pour cold water on top - it should cover the grain by about 3-4 centimeters.

Cook on low heat for 20-30 minutes, until the pilaf absorbs some of the water - the rest should evaporate. We leave it under the lid for 30-50 minutes and tip the cauldron onto a large dish so that the meat and vegetables are on top. Bon Appetit!

We use a slow cooker

You can cook pilaf with ribs (pork) and in a slow cooker. Yes, it will not taste exactly the same, but it saves time.

Prepare the ribs (wash, dry, cut) and fry for vegetable oil in the multicooker bowl in the "Baking" mode - 15 minutes on both sides. Pull out the meat.

Shredded carrots with onions are also fried in the same mode - about 10 minutes.

We return the ribs to the bowl, pour three glasses of water and "bake" for 30 minutes - make sure that the water does not evaporate, otherwise the meat and vegetables will burn. We add all the seasonings here, pour out the washed rice, stick garlic into it from above and fill it with water. We start the program "Rice" and wait for the sound signal.

The result obtained will surely pleasantly surprise you, proving that you can cook delicious pilaf in a slow cooker.

Conclusion

This is where our article ends. Now you know how to cook The recipe, although it seems complicated, in fact, any novice cook can master it.