During Lent, try to diversify the menu by replacing rice porridge with pilaf. Moreover, there are a lot of recipes for this dish.
Pilaf is a dish made from rice cooked with the addition of various components and spices. Unlike rice porridge, pilaf is never boiled or wet. Rice is crumbly, moderately greasy, aromatic and usually has a pleasant color.
To prepare this dish you will need:
- onions - 50 grams;
- garlic - 2 cloves;
- vegetable oil - 50 ml;
- rice - 250 grams;
- champignons - 200 grams;
- water - 600 ml;
- salt, coriander, black pepper - to taste.
- Heat the oil in a cauldron or deep frying pan with a lid. Place the onions, cut into cubes, half rings, strips or rings, into warm oil. And finely chopped garlic. Stir and cook for 1-2 minutes. Add the sliced mushrooms and cook for another 1-2 minutes.
- Add dry rice, spices, mix everything and cover with hot water. Bring to a boil and cook for 5 minutes. Reduce heat to low and simmer for another 3 minutes. Remove from heat and leave covered for about 20 minutes.
- Heat 50 ml of vegetable oil in a cauldron. Put 50-100 grams of chopped onion in half rings and 100 grams of grated pumpkin on a coarse grater. Simmer for about 5 minutes, stirring occasionally. The vegetables should soften and discolor slightly.
- Add 2 cups of round rice and stir. After three minutes, add 150 grams of the sliced prunes.
- Season with salt and spices to taste. Pour 4 cups of hot water into the cauldron. Simmer over medium heat until the rice is water. Cover the cauldron with an upside-down plate and a lid covered with a towel. Cook for about 5 more minutes, then remove from heat and wrap.
- Stir the finished pilaf and put on a dish.
Mjeddara
- Prepare rice and mung bean. To do this, take separately 1 cup of mung bean and 0.75 cups of round rice. Rinse and pat dry.
- Heat 4 tablespoons of vegetable oil in a cauldron. Put a third of a teaspoon of nigella seeds in hot oil and heat until a bright aroma appears. Put rice in a cauldron and fry, stirring occasionally, until golden brown.
- Add one carrot, grated on a coarse grater, stir for 1-2 minutes. Add the prepared mung bean, pour in 900 ml of hot water, bring to a boil.
- Put salt in a dish and season to taste.
- Cook over low heat for 45 minutes.
- Take in equal parts dried apricots, prunes, dark raisins, figs with a total weight of 300 grams. Cover with cold water and leave for at least 15 minutes. Drain, rinse dried fruits, dried apricots, figs, prunes cut into strips.
- In a cauldron, heat 50 ml of vegetable oil to a haze, put onions cut into strips - 1-2 pcs. Simmer, stirring occasionally, for about 3 minutes. Add prepared dried fruit and 2 cups of washed pilaf rice. Do not stir! Pour 1 liter of hot water and add salt, ground cardamom, ginger, cumin and dried barberry.
- Bring to a boil uncovered. Reduce heat to medium, simmer until rice begins to boil. Reduce heat to low and cover the rice with an upside-down plate and a lid wrapped in a cloth. Cook for a total of 15-20 minutes. Check for readiness and, if the rice is not soft enough, add 50 ml of water to the cauldron, making holes in the pilaf to the very bottom.
- Remove the finished pilaf from the heat and keep it covered for 5-10 minutes. Place on lagan - a special dish for pilaf - and serve, garnished with dried fruits.
