How to cook crumbly pilaf with rabbit. Pilaf with rabbit and cranberries. Rabbit pilaf in a slow cooker

Cooking good pilaf is not an easy task and it is very responsible. Many nations have their own special recipes for this wonderful dish. They are very different from each other and this gives many varied, healthy and very tasty variations of the finished product.

The word PLOV itself has Uzbek roots, in the original PALOV OSH.

The name of the dish “palov osh” consists of the initial letters of all the products included in its composition:
P (piyoz) - onion;
A (ayoz) - carrots;
L (lahm) - meat;
O (olio) - fat;
B (vet) - salt;

O (about) - water;
Sh (shawls) - rice.

These 7 components are the main basis of ideal pilaf. Other ingredients and spices serve to improve the taste and add aroma.

Today I will tell you how to cook pilaf from rabbit meat.

I take the Uzbek method of cooking as a basis,
which consists of 3 stages:
-calcination of fat;
-preparation of zirvak;
- laying rice.

First, let's choose a piece of meat.
As practice has shown, it is best to use the back of the rabbit and a little more. There you can cut off the fat that will be needed during the cooking process.

Separate the meat from the bones and cut into small pieces.

There will be no need for bones, and the pulp for pilaf should be 600-800g.
I don’t pre-marinate or soak the meat because I only use fresh, chilled rabbit carcass from the household.

The meat has been prepared, now let's move on to the vegetables.

Grate the carrots. Chop the onion for frying.

These products will form the basis of the zirvak, but more on that later.

First stage.
We put the fat that we previously prepared onto the vegetable oil heated in a frying pan, cauldron, or saucepan.

Stirring with a wooden spatula, let it heat and brown.

Stage two.
Alternately fry the onions and carrots in hot fat.

We place pieces of rabbit meat on our frying pan.
This mixture of meat and vegetables is our ZIRVAK.

Salt and pepper to taste.

Seasonings for rabbit are not yet available, so to give the meat a richer taste, I use “Seasoning for Chicken”.

I fry the meat and vegetables on both sides. I add a small amount of water to simmer.

Leave to simmer, covered, over low heat for 25 minutes.

When our rabbit meat is fried and stewed, I add a spoonful of cream and continue the process for another 5 minutes. Zirvak is ready.

The third stage will be laying the rice.

To make the pilaf crumbly, I use any type of steamed rice.

In the classic recipe for Uzbek pilaf, rice is placed on a zirvak and water is added. Pilaf is cooked in an open cauldron and is not stirred until the water has completely evaporated. Its readiness will be determined by its sound. You need to hit the surface of the rice with a slotted spoon, if the sound is dull, then the pilaf is ready. It is pierced in several places to allow steam to escape and covered with a lid until it is completely boiled.

I use a slightly different technology.
I fall asleep 300-400gm. rice for zirvak. I level the surface and add water 1-2 cm from the surface. I leave it on low for 15-20 minutes.

I cook my pilaf in a saucepan, so I always stir it and cover it with a lid. The water will come out as steam through the hole in the lid of the saucepan.

When most of the water has evaporated, mix the whole mass with a spoonful of garlic for flavor.

The richness of taste will be provided by seasonings containing paprika, turmeric, coriander, cumin, Roman cumin, ginger, cardamom.

I had a little left in each package, so I used both.

Mixed the pilaf with seasonings again, covered it with a lid and simmered for another 10 minutes on the lowest heat.

Kolik meat is very tender and absolutely not fatty, so the pilaf that comes out of it is dry, crumbly and very tasty.

Cooking time: PT00H40M 40 min.

There are many options for pilaf, and of course, all are good in their own way. Having bought a rabbit once again, I decided to cook pilaf with it. This version of pilaf can be considered dietary, since rabbit meat does not have a large amount of fat. In general, my family liked pilaf with rabbit, since everyone prefers more dietary food.

Basmati and steamed rice are considered the most successful rice for preparing pilaf, as they have a low starch content. The grains of such rice perfectly absorb moisture, increasing in size by 2 times, retain their shape perfectly and do not stick together. This is the main guarantee of good pilaf. In the East, serving properly prepared pilaf is the dream and honor of every housewife.

Before you start preparing the pilaf, the rabbit should be cut into portions. Salt and pepper. You can also add meat seasoning.

Heat sunflower oil in a frying pan and fry the rabbit until golden brown.

Cut carrots into strips, onions into cubes.

We will cook pilaf in a cauldron. Pour sunflower oil into a cauldron and heat well. Place onions and carrots in oil and simmer until soft.

Place the fried rabbit in a cauldron and pour hot water. Cook for 10 minutes, then pour washed rice, salt, pepper and pilaf seasoning into the water. Do not cover the cauldron with a lid.

When some of the water is absorbed and the rice appears on the surface, stick a head of garlic in the center, rinsing it with water and removing the top layer. There is no need to peel the garlic.

After 5-7 minutes, when there is almost no liquid, collect the rice in a slide towards the center and cover the cauldron with a lid. Turn off the heat and leave the pilaf to steep for at least 30 minutes.

After this, the pilaf with rabbit can be divided into portions and everyone can be invited to the table.

Bon appetit!

Meat Uzbek pilaf is a traditional classic dish of the peoples of Central Asia, which according to the rules is cooked over a fire, but now cooking this pilaf in a cauldron at home is becoming more and more popular. Uzbek pilaf is traditionally prepared from lamb, although many people replace this meat with pork or beef. The dish is a real masterpiece of Uzbek cuisine and turns out very tasty, juicy and filling! The main thing is to do everything correctly according to the recipe. In Central Asia, every self-respecting man is obliged to cook Uzbek pilaf. Lamb 1.3 kg. Onion 1 pc. Carrots 500 g. Garlic 1 pc. Rapeseed oil 150 ml. Boiled water 7 g. Cumin 1.5 tsp. Salt 3 tsp. Ground black pepper 0.5 tsp. Peel the carrots and cut into thin strips. Cut the onion into half rings. Wash the lamb and cut into large pieces. Heat a cauldron or a thick-walled deep frying pan, pour in oil and wait until it boils. Add lamb and fry until golden brown. Add onion, a pinch of cumin and salt, as well as black pepper. Continue frying until the onion is soft for about 5-7 minutes. Add carrots and the remaining cumin and salt. Stir and continue to fry until the carrots are soft, stirring occasionally. Add water and peeled head of garlic. Cook over medium heat for about an hour. We rinse the rice until transparent and after an hour, add it to the cast iron (you can remove the head of garlic at this time so that it does not interfere). If necessary, add more water. Continue to simmer the pilaf for about 10 minutes and stir gently so that the rice remains on top. Place the head of garlic in the center, cover with a lid and let our dish sit for about 30 minutes. We take out the garlic. Mix rice with meat and vegetables We serve Uzbek pilaf to the table! Bon appetit!

25min 40min 308 Meat Pilaf is a fairly common dish. Classic pilaf is usually prepared in a cauldron with lamb, but we suggest cooking it in a regular frying pan with pork, it turns out no less tasty and worthy. Pilaf can be supplemented with various ingredients and spices to suit your taste. Pilaf with pork turns out aromatic and rich and will definitely not be deprived of positive reviews. Pork 350 g. Rice 250 g. Onions 2 pcs. Carrots 2 pcs. Garlic 4 teeth. Water 600 ml. Vegetable oil frying Salt to taste Ground black pepper to taste Spices for pilaf to taste Cut the onion into small cubes. Three carrots on a coarse grater. Fry the onion in a frying pan until translucent, stirring occasionally. Add carrots and continue frying. Meanwhile, wash the pork, dry it and cut it into cubes. Place the pork with the vegetables. Salt and pepper to taste. Stir and fry for about 10 minutes, stirring occasionally. Meanwhile, wash the rice until transparent. Place the rice on top of the meat and vegetables and distribute over the entire surface. Don't mix! Fill with water, bring to a boil and simmer for about 40 minutes. If necessary, add a little more water. At the end add chopped garlic. Mix gently and let the pilaf stand for 10 minutes. Classic pork pilaf is ready. Place on plates and serve. Bon appetit!

15min 40min 515 Meat Uzbek pilaf is traditionally prepared with lamb, but in this recipe we will use chicken, it turns out no worse, because the cooking technology itself is consistent. The pilaf turns out juicy, tender and pleasant to the taste. Chicken fillet 500 g. Onion 1 pc. Carrots 2 pcs. Rice 2 tbsp. Water 2.5 tbsp. Cumin 1/2 tsp. Ground cinnamon 1/2 tsp. Dried berries 2 tsp. Olive oil 2 tbsp. l. Butter 1 tbsp. l. Salt to taste Spices for pilaf to taste Chop the onion into small cubes, and grate the carrots on a coarse grater or cut into thin strips. Cut the fillet into small cubes. Fry the fillet in a hot frying pan for 3 minutes and then add the onion. Fry for a few more minutes. Add carrots and cook for a few minutes. Add rice, washed until transparent. Add water. Salt, pepper, add cumin, cinnamon and currants. Cook for 30-40 minutes (add a little more water if necessary). Uzbek pilaf with chicken is ready. Place on plates and serve. Bon appetit!

15min 60min Meat Today we will share with you a step-by-step recipe for preparing the dish “Pork pilaf with bulgur”. This is a must try. Chilled pork shoulder 300 g. Onions 2 pcs. Bulgur grains 1 cup. Seedless raisins 500 g. Chop the onion and fry it in a frying pan in sunflower oil. The more oil, the better. You can add 1-2 tablespoons of butter to sunflower oil - this will give a good taste to the whole pilaf. Remember that it is better to take a high frying pan with thick walls - this way the pilaf will steam better (you get the effect of a cauldron). When the onion has become transparent, add the diced meat to the pan. The size of each piece can be made 1x1 cm. Fry the meat on each side, stirring constantly. Be sure to salt and pepper the meat. Rinse the bulgur grains and add them to the pan. Pour a glass of water and leave to dry under the lid for about 40 minutes. About 5 minutes before readiness, you can add raisins to the pilaf - just sprinkle them on top of the bulgur and leave under the lid. If you are preparing pilaf in a slow cooker, then lay out all the ingredients in layers, select the “Pilaf” mode and leave for 25 minutes.

15min 120min Meat Today we will share with you a step-by-step recipe for preparing the dish “My Chicken Pilaf”. This is a must try. Short grain rice 300 g. Chicken 500 g. Onions 300 g. Fresh carrots 25 g. Vegetable oil 600 ml. Spices 1 pc. Salt, pepper 1 to taste Garlic 6 teeth. Water 45 ml. Spices. If I don’t have barberry and cumin, I don’t even start cooking pilaf. My pilaf always includes Imeretian saffron and ground red pepper (they are in the photo). And also sumac and turmeric, but I forgot to photograph them. Zirvak. Zirvak is the basis of pilaf. To prepare it, vegetables are fried with meat in fat. But I cook in a slow cooker in one go, without separately frying the zirvak. Forgive me, a master of pilafing and a guru, but in a slow cooker in one go it’s also very tasty! Peel the carrots and onions. Cut the carrots into oblong cubes. Diced onion. Cut the meat into large pieces. Pour oil into the multicooker bowl. Add onions, carrots, meat, spices. Mix. Place washed rice on top (ideally the devzir variety, which can be bought from Uzbeks at the market). To fill with water. Insert garlic cloves into rice. Set the multicooker to “Pilaf” mode for 1 hour.

20min 120min Meat Real pilaf is prepared from lamb and with the addition of many aromatic spices. But not everyone likes lamb, and it’s not always possible to get good meat. But I want pilaf... So let's make pilaf from our usual pork. And it will also turn out tasty, aromatic and crumbly.
See how to cook regular pilaf, it's simple. Pork pulp 1.5 kg. Rice 1 kg. Onions 1 kg. Carrots 1 kg. Refined sunflower oil 300 ml. Seasoning for pilaf 2 g. Salt 2 g. Hot water 1.5 g. Rinse the meat thoroughly and dry it. Then cut into small pieces, about 4 cm. Peel the carrots and cut them into thin strips, about 0.5 cm thick. Peel the onion and cut into thin half rings or smaller ones. It is best to cook pilaf, of course, in a cauldron. But you can do it in a thick-walled pan. Pour oil into a cauldron or pan and heat over high heat. Throw some onion into the hot oil and fry it until dark brown. Then remove the onion from the cauldron. Place meat in heated oil. After 3 minutes, stir and continue to fry over high heat to your favorite degree. Some people like lightly browned meat, while others like heavily fried pieces. The meat is fried, add the onion and stir. Fry for about 5 minutes - Don’t forget to stir, because we cook on high heat! Now let's add the carrot strips. Mix everything and fry. Cook until the carrots are browned or soft. Again, as you like. Now let’s add about one and a half to two glasses of hot water, a teaspoon of salt and seasoning for pilaf. Let it simmer for 15-20 minutes, covered, over medium heat. Wash the rice thoroughly under running water to remove all the starch from it. To ensure that you get pilaf and not porridge, it is better to take steamed rice. Place the washed rice in a cauldron. Flatten the rice and add hot water. The liquid should cover the rice by about 2.5 cm. Add salt. Cook without a lid over medium heat. When the liquid has boiled away and the rice is on the surface, collect it in a small mound. We make several holes with the handle of a spoon to the bottom of the cauldron or pan. And close the pilaf tightly with a lid. Reduce the heat to low and cook for another 20 minutes. Then turn off the heat and let the pilaf sit for another 15 minutes. Place the pilaf on plates or put it in one large dish. Bon appetit!

20min 60min Meat Original pilaf with pork and mushrooms will add variety to the menu planned for every day. The meat and mushroom combination will add an unusual attractive taste to the rice and make the dish more aromatic. The proposed step-by-step recipe with photos will help you navigate the order of preparing the dish; the resulting result will undoubtedly please family members. Pork 600 g. Round grain rice 200 g. Onion 1 pc. Carrot 1 pc. Tomato 3 pcs. Champignons 7 pcs. Garlic 3 teeth. Salt to taste Seasoning for pilaf to taste Sunflower oil 150 ml. The sequence below will help you decide how to cook pilaf with pork and mushrooms. First, prepare all the ingredients. Finely chop the onion and fry it in a frying pan. Cook until color changes slightly. Add chopped carrots to the onions. Fry for minutes. Add chopped mushrooms to the vegetable mixture. Fry until the mushrooms release their juice. Cover with a lid and cook for 10 minutes. Add the meat, chopped into medium pieces, to the pan. Stir and fry for another 10 minutes. Cover and cook until the pork juices evaporate. Add finely chopped tomatoes to the pan. Stir and simmer covered for five minutes. Add spices. Stir, you should have a beautiful, fragrant vegetable mixture in the pan. Add pre-soaked rice. Stick three unpeeled cloves of garlic into the cereal. Add water; it should cover the rice above 1 cm. Without stirring, cook the pilaf until done. After 20 minutes, all the water will evaporate. Mix the pilaf. Give it time to cool slightly before serving.

20min 160min Meat Everyone loves pilaf, but not many know how to properly prepare real tasty pilaf. Cooking it is not very difficult, but in order to get pilaf and not rice porridge with meat, you need to follow the recipe instructions. Today there are many known recipes for preparing pilaf. I want to share one of them with you. This is Uzbek pilaf, it is tasty, aromatic and very filling. The recipe will tell you how to cook classic Uzbek pilaf. Rice Devzira 1.5 g. Lamb 1.5 g. Carrot 1.5 g. Onions 5-6 pcs. Garlic 3 pcs. Zira 1/2 cup Barberry 1/2 cup. Fat tail fat 200 g. Vegetable oil 200-300 ml. Salt 1-2 g. Peel and cut the carrots into large strips. Peel the onion and cut it into not very thin rings or half rings. We also cut the meat into large pieces. Cut the fat into small cubes. Heat the cauldron well on the fire, throw fat into it. Then, when all the fat has been rendered, remove the cracklings from the cauldron. Add vegetable oil and heat it well. Then add chopped onion. Stir the onion constantly so that it does not burn. As soon as the onion begins to acquire a slightly golden color, add the meat to the cauldron, fry it until half cooked, stirring. Now it's the carrot's turn. Add it, mix all the contents of the cauldron. When the carrots become soft, add boiling water to the cauldron. The water level should cover the entire contents of the cauldron. Cook the zirvak for about 40-50 minutes. While the zirvak is preparing, we wash the rice very well. The garlic must be peeled from the top husk; we try to do this carefully so as not to break the garlic into cloves. We need a whole head of garlic. After 45 minutes, add garlic, barberry, cumin and salt to the zirvak. Salt so that the water is slightly salted. Gently mix and cook for 15-20 minutes. Then add rice to the boiling zirvak. Using a slotted spoon, level the rice throughout the cauldron, but do not mix. Turn on high heat so that the water in the cauldron boils strongly. Using a slotted spoon, move the rice away from the walls towards the middle and make small holes with a wooden stick. This is necessary so that the water evaporates faster. As soon as the water has left the surface, the fire must be made very small. Flatten the rice and cover with a lid. After 25 minutes, take out the garlic and gently mix the pilaf from bottom to top. Place the pilaf on a dish and place the garlic on top.

20min 50min Meat Carefully study how to cook pilaf with pork in a pressure cooker. This is probably one of the easiest recipes for this dish that I have ever tried. Nevertheless, the pilaf turns out just as tasty as in a cauldron. And by adding barberry, we will make the pilaf even more piquant and interesting. Pork 500 g. Barberry 5 pcs. Carrots 2 pcs. Onions 1 pc. Water 4 glasses. Rice 2 stacks. Garlic 7 teeth. Leek 1 bunch Salt to taste Ground black pepper to taste Bay leaf 2 pcs. Wash the meat and cut into small pieces. Peel, wash and cut the carrots into cubes. Peel and chop the onion. Fry these ingredients in a pressure cooker in oil on the "Fry" setting. Then add barberries, spices and salt. Rinse the rice and place it on top. Level everything out. Place garlic in the center and add bay leaf. Pour in water, set the “Pilaf” mode for 20 minutes. Stir the finished pilaf and add chopped leeks to it. Bon appetit! Dry spices to taste Garlic 1 tooth. Vegetable oil 0.5 cup. Tomatoes 1 pc. Wash the meat and mushrooms, peel and wash the carrots and onions. Cut the meat into small pieces, mushrooms into slices, carrots into strips, onions into cubes. Heat the vegetable oil in a cauldron or thick-walled pan. Add meat, lightly fry mushrooms, add carrots and onions, mix. When the carrots become soft, add the garlic and pour boiling water over them. Rinse the rice well and soak in hot water for 10 minutes. Add pilaf spices and salt to the cauldron. Cut a small tomato into small pieces and add to the cauldron. Drain the rice. Remove the garlic from the cauldron, add the rice, smooth it out and pour boiling water over it until the rice is covered with water. When the water is absorbed, turn the heat to minimum, close the cauldron with a lid and simmer for 20 minutes.

If desired, the simple recipe described above can also be used to prepare this delicious dish over a fire if you decide to go out into nature with a group of people. Pilaf with “smoke” will be even more aromatic and appetizing.

At home, you can use the oven. To do this, you need to modify the recipe slightly and after adding rice and water to the vegetables and meat, place the container not on an open fire, but in the oven for 30 minutes (at a temperature of 180 degrees). This dish can also be prepared using a modern multicooker or pressure cooker, without any technological map, guided solely by our advice.

Rabbit pilaf in a slow cooker

Cooking time: 1 hour

Number of servings: 19

Energy value

calorie content – 212.1 kcal;
fats – 9 g;
proteins – 16.3 g;
carbohydrates – 16.3 g.

Ingredients

rabbit – 1 kg;
rice – 500 g;
water – 1 l;
carrots – 200 g;
onion – 150 g;
garlic – 25 g;
sunflower oil – 20 ml;
salt and pepper (black, ground) - to taste;
spices for pilaf - optional.

Step-by-step preparation

Wash and cut the rabbit into pieces.
Turn on the “fry” mode in the multicooker.
Pour sunflower oil into the bottom and wait 5 minutes until it warms up.
Cut the carrots into small cubes, and the onion into cubes, place in boiling oil and fry for 10 minutes.
Add the rabbit to the vegetables and fry for another 10 minutes.
Add spices.
Add pre-washed rice.
Pour in water, mix the cereal with vegetables and rabbit.
Turn on the “Pilaf” mode for 50 minutes. Redmond, Panasonic and Polaris have this function. If it is not there, set the “Rice” option for the same time.
Add garlic 10 minutes before the end.
After finishing cooking, leave for 10-15 minutes, stir and serve.

Which part of the rabbit is best suited for pilaf and how to choose it correctly

From time to time, even experienced cooks are faced with the problem that rabbit meat after heat treatment becomes too dry and tough, which is explained by the low fat content in dietary meat. In order to avoid this and get tender and juicy meat in pilaf, you need to know a few simple culinary secrets of choosing the right rabbit, which will be described below:

First of all, pay attention to the weight of the product - 1-1.5 kg is considered the most ideal. If a rabbit carcass weighs more than two kilograms, then this indicates the animal’s old age and its fillet will most likely be tough with a not very pleasant smell;
The color of the rabbit meat also plays an important role - it is necessary that the meat has a light pink tint without cuts or bruises;
to be 100% sure that you are buying a young animal, also check the elasticity of its skeleton - the spine should bend without much effort;
if you buy rabbit meat in a supermarket, be sure to take chilled, not frozen, vacuum-packed meat.

As for which part of the rabbit to use for pilaf, the answer is clear - the rear section of the carcass is best suited for this dish, since it is meatier and fattier. The upper part can be used for cooking broth and all kinds of soups.

Enjoy delicious and aromatic pilaf. If you wish, pour yourself a glass of amazing dry red wine, which will complement this dish even more, wrap yourself in a blanket and have a romantic evening. Or gather your friends, go to nature and cook this yummy food together for a big noisy group. It will work out very well with salted mushrooms for an appetizer. Enjoy life with our recipes.

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Prepare all the ingredients you will need to prepare the pilaf. Choose rice without chaff, so that the grains are intact. Then the pilaf will turn out crumbly and beautiful.

Cut up the rabbit carcass. Separate the back and front legs. Divide them into large pieces. It can also be done with bones.

Peel the onions. Chop it into large half rings.

It is better to use mixed yellow and red varieties of carrots. Cut into large, thick strips.

Take nokhat (Uzbek peas). If you cook pilaf for dinner, you need to soak the nokhat in water in the morning so that it swells.

Take a large cone-shaped cauldron. Pour a full faceted glass of vegetable oil. Cottonseed oil works great, but any other oil is fine. Heat the oil and discard the pieces of meat. Fry the meat until reddened, stirring constantly so that the meat is browned evenly on all sides.

Once the meat is fried, add the onion. Also stirring constantly. As soon as the onions begin to fry and the oil in the cauldron becomes transparent, add the carrots. It may seem like too many carrots, but that's okay. During the cooking process it will boil down and take on a smaller volume. You need to mix thoroughly so that all the carrots are in the oil. Fry, stirring frequently.

As soon as the carrots begin to fry, pour boiling water into the cauldron and discard the soaked nokhat, barberry and zera. Let everything simmer for about 30 - 40 minutes. Add salt to taste (a little more than normal), taking into account that the rice will also absorb salt. Rinse the rice well in running water until the water becomes clear and pour into a cauldron. Distribute evenly throughout the cauldron. Pour about 1 cm of boiling water over the rice. Let it simmer over high heat. Under no circumstances should you mix. Check constantly. If the water evaporates quickly, you can reduce the heat.

When the rice has simmered for 20 minutes, turn the heat to low. Carefully collect the rice from the edges into a mound and use a knife to make holes in the rice so that the remaining water evaporates and the rice is ready. Close the lid. Steam for 10 minutes. Once the rice is ready, you need to mix the pilaf well so that it becomes a homogeneous mass. Remove the pieces of meat.

Place the pilaf on a large flat plate with pieces of meat on top. (meat can be cut into smaller pieces and sprinkled over the entire pilaf). Pilaf can be decorated with herbs or onions. Serve with any light salad and tomato juice. Treat your family, friends and guests to this wonderful dish. Bon appetit!