Pilaf with smoked ribs. Crumbly pilaf from pork ribs step by step recipe with photo

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) into portioned pieces with a wide knife, rinse thoroughly under running water and wipe with paper kitchen towels or napkins.


We turn on medium heat on the stove, pour vegetable oil into the pan and wait for it to warm up. We lay out the ribs in the field, add salt and fry on all sides until a 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 for about 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 cooked, about 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 it into a beautiful large dish. In addition to this, one can offer fragrant bread or pita bread, and also decorate with fresh herbs.
Enjoy your meal!

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.

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 recipe for pilaf on pork ribs.

The dish turns out no worse than that made from lamb. But people with diseases gastrointestinal tract It should be borne in mind 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.

Except meat products pilaf is prepared with the addition of vegetables and spices, which fill it with vitamins and 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 beautiful view and wonderful taste.

Products: 1 kg pork ribs, two large carrots, four heads of garlic, 200 grams of rice, bay leaf, allspice, cumin, seasoning for pilaf, salt, black ground 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. Incredibly appetizing pilaf pork ribs rightfully decorate the 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 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 pilaf from pork ribs. 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. Enjoy your meal!

I present to your attention a fragrant, satisfying, crumbly pilaf of pork ribs. Pork ribs are always delicious, cooked or just fried, and if you cook pilaf from them, you won’t be dragged by the ears from the deliciousness.

It turned out a magnificent pilaf of pork ribs. Friends, I recommend.

For cooking you will need:

• Pork ribs -0.7 kg.
• Rice round-grain -0.5 kg.
• Carrots - 1 large pc.
• Onion -2 pcs.
• Garlic - 1 head.
• Vegetable oil -200 ml.
• Salt, pepper and seasonings to taste.

Peel the onion, cut into small sticks. Maybe half rings. We send to fry vegetable oil in a cauldron. It is important to stir occasionally.

We clean the carrots, three on a coarse grater or cut into strips. Optional.

We send the carrots to the onion, mix everything. Salt, pepper.

While the onions and carrots are fried, proceed to the pork ribs. I have the usual ribs, which are suitable for both the first course and pilaf. They are already divided into portions. We wash them. We send to the fried onions. We fry until golden.

We wash the head of garlic, remove the top layer of the husk. We send it whole to the meat.

We fry for several minutes, then pour everything with boiled water and simmer for another half an hour, almost until ready.

During this time, we wash the rice in several waters. Fill it with cold water. Let's let it stand in this state while the pork ribs with vegetables are stewed.

Last and most milestone this is rice. We send it to the cauldron for vegetables. We do not mix. Fill with water so that the liquid covers the top for another 2 fingers. Cover with a lid and cook on low heat for another 20 minutes.

After the time has passed, mix the rice with the rest of the ingredients. I recommend serving this dish warm with vegetable salad.

Fragrant, from pork ribs ready. Enjoy the taste. Enjoy your meal.