Who doesn't love pilaf? 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 like pilaf with ribs (pork) most of all. The dish turns out simply great, but only if the cook knows how to prepare it correctly.
History of the dish
Today it is difficult to say where and when exactly pilaf was first prepared. Almost every people of Central Asia claims that this great discovery belongs to their compatriots. And it is prepared 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 must be prepared at various important events, be it a wedding, the birth of a child, a funeral or any other.
Although on ordinary days women usually cook pilaf, experts know for sure that only men can create a real work of culinary art. Therefore, if pilaf is prepared for a holiday or simply for the arrival of guests, it must be made by the head of the family. And on especially special 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 properly prepared pilaf is simply excellent.
Selecting the right ingredients
Of course, real pilaf is always prepared 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 discourages the appetite of people who are not accustomed to it.
In addition, lamb is always fried in fat tail fat. It can be difficult to find, not to mention the fact that it further enhances the unusual aroma. Therefore, most of our compatriots suggest abandoning lamb in favor of the usual pork. And it is with pork ribs that pilaf, the recipe with a 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 kilogram.
- 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 available in any grocery store.
But with rice it’s not so simple. Some connoisseurs prefer steamed rice - it makes the pilaf 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 vibrant. Decide for yourself which option is best for you.
Cooking in a cauldron
Of course, the real recipe for pilaf with ribs (pork in our case) involves the use of a cauldron. Therefore, we will consider this option first.
The butter is poured into a cauldron and heated well. Finely chopped onion is added here and fried until half cooked. Pork ribs, washed, dried with a paper towel and divided into individual parts, are added here.
When an appetizing crust appears on the meat, add peeled and cut into strips carrots to the cauldron. Now add half a liter of water and simmer for about 30 minutes - the result is a “zirvak” or base for pilaf.
While the zirvak is being prepared, the rice should be washed well and soaked for 20-25 minutes in cold water.
After the allotted time, add all the seasonings to the zirvak, as well as the head of garlic, peeled from the top layer of husk - there is no need to peel it or separate it into cloves. Pour the rice on top and pour cold water on top - it should cover the grain by about 3-4 centimeters.
Cook over low heat for 20-30 minutes until the pilaf absorbs some of the water - the rest should evaporate. Leave covered 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 multicooker
You can cook pilaf with ribs (pork) in a slow cooker. Yes, it won’t taste exactly the same, but it saves a lot of time.
Prepare the ribs (rinse, dry, cut) and fry in vegetable oil in a multicooker bowl in the “Baking” mode - 15 minutes on both sides. Pull out the meat.
Also fry the chopped carrots and onions in the same mode - about 10 minutes.
Return the ribs to the bowl, add three glasses of water and “bake” for 30 minutes - make sure that the water does not evaporate, otherwise the meat and vegetables will burn. Add all the seasonings here, pour in the washed rice, stick garlic into it on top and fill it with water. Launch the "Rice" program and wait for the sound signal.
The result will probably pleasantly surprise you, proving that you can prepare delicious pilaf in a slow cooker.
Conclusion
This concludes our article. Now you know how to prepare the recipe, although it seems complicated, in fact any novice cook can master it.
We offer another version of a well-known and beloved dish, which is prepared from meat, vegetables and rice. Pilaf with pork ribs prepared according to our recipe with photos will make your dinner unforgettable; you can make pilaf from beef ribs or with lamb. Whatever ingredients you prefer, 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 that prepared according to a traditional recipe, and the monetary cost is an order of magnitude lower. The recipe for pilaf with ribs is quite simple, but like any dish, it has its own little secrets and subtleties of preparation, which you will soon learn about.
— Cooking time: 2 hours
— Number of servings: 8 servings
- Utensils you will need: cauldron
Calorie content of pilaf with ribs
The calorie content of pilaf with ribs and its nutritional value are calculated per 100 grams of the finished dish. In this example, the calorie content of pork ribs pilaf is considered.
We’ll take pilaf with pork ribs as the main recipe; we’ll look at it in more detail and accompany each step of preparation 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 bottom, then this will work fine.
Let's reveal all the cards and give you some useful tips, using which you will get very tasty pork pilaf with ribs.
— One of the main rules of tasty pilaf is properly prepared carrots. It must be cut into strips using a knife, and not grated.
— To prevent pilaf from turning into porridge, use only long-grain rice varieties.
— Pilaf is cooked strictly under a closed lid and is not mixed.
— After you finish cooking, let the rib pilaf sit under 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 tasty and aromatic 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 preparing the pilaf by preparing the pork ribs. Wash them well and separate them from each other using a knife. Heat the oil in a cauldron and fry the ribs until they have a characteristic crust.
Step 2
Peel and chop the onions and carrots. Then, one at a time, add the onions and then the carrots to the ribs. Fry the vegetables for about 10 minutes, stirring occasionally and sprinkling with spices. Peel the garlic and add to the cauldron, add a bay leaf.
Step 3
Continue simmering 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 water to cover the rice by 2 centimeters, add salt if necessary and cover with a lid. Bring to a boil and reduce the heat on the stove to low. As soon as the rice is ready, set the cauldron aside and let it sit for another half an hour.
Pilaf with pork ribs is ready. Bon appetit.
Pilaf with lamb ribs is just as tasty as pilaf prepared according to the classic recipe. If for some reason you don’t like pork, then we recommend replacing it with lamb ribs. Your pilaf will not be dry; lamb has quite dietary meat, which is also easily digestible.
To prepare pilaf from lamb ribs, take as a basis the classic cooking recipe described a little above. Replace the pork ribs with lamb ribs according to the weight you will need. Simmer them a little longer, about 20 minutes, so the meat will become much more tender. Otherwise, the entire cooking process remains unchanged.
There is nothing more pleasant for a hostess than to please her family and friends with a tasty and satisfying meal. Juicy tender meat and the delicious aroma of oriental spices are a win-win option for any occasion. Incredibly appetizing pork ribs pilaf will rightfully decorate a festive feast.
Due to the fact that modern cooks have a huge selection of kitchen utensils at their disposal, they can prepare various dishes anywhere. Delicious pilaf with pork ribs will never burn in a slow cooker and will provide a hearty lunch, even if there is no stove nearby. A casserole will come in handy when relaxing in nature, and an ordinary frying pan can easily replace it in the kitchen.
Choose the most suitable dishes and look at the detailed recipe with a photo of pilaf with ribs. This will help you prepare wonderful pilaf the first time.
Classic recipe for pilaf with ribs
Cooking time: 60 minutes
Number of servings: 6
Ingredients:
- Pork ribs - 1 kg
- Carrots - 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.
Preparation:
Prepare all the necessary products. It is best to take pork ribs in a meatier style, not very large. Any rice will do, but long grain is better.
Rinse the meat well, dry with a towel or napkin and cut the ribs into portions. If you decide to cook pork ribs pilaf in a saucepan, trim off any excess lard. 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 should not be cut very thinly, but not into large pieces. Never grate carrots as this will make the rice sticky. You should not cut the onion into small cubes; traditional cutting into rings is 0.3-0.5 mm.
Rinse the rice well and pour cold water so that the grains are a little saturated. If you use steamed cereal, soaking is not necessary.
Drain off any water that has not 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 preparing the dish not only in the kitchen, but also in nature. Heat well and throw in some cumin seeds to lightly fry.
Add the ribs and fry until golden brown on all sides.
If you cook in a slow cooker, it is better to place the meat on a separate plate so that the vegetables can be evenly fried one at a time. You can cook everything together in a frying pan.
Place the onion on top of the ribs and let it brown a little.
Add carrots, stir and fry them with onions and meat until soft.
Add seasonings and spices, salt.
Pour in hot water and you can stir the future pork ribs pilaf. Place the zirvak on the stove, bring to a boil and cook until the ribs are done.
Taste for salt; the taste of zirvak should be a little salty. Place the prepared rice, level it with a spoon or spatula so that the cereal covers the food in an even layer. After adding rice, you must not mix the food!
Bring the mixture to a boil and cover with a lid. Gradually reduce heat and continue cooking 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 the pork ribs pilaf on a wide plate and place it in the center of the table.
Serve it with any pickles, sauces, salads and fresh herbs - the more snacks you prepare, the more impressive this treat will look. Give your loved ones a real holiday that they will remember for a long time!
Unfortunately, young housewives who want to show off their culinary skills are most often afraid to cook this oriental dish. This is due to the established stereotype that pilaf is an incredibly complex dish that only men can cook. In fact, there is nothing difficult to cook it on a regular stove.
- To prevent the pilaf with ribs from being overcooked and burnt, it is advisable to marinate the meat in advance and cook until half cooked.
- The rice will be more crumbly if you fry it a little in hot oil before putting it in the pan.
- Pilaf with ribs will be even more flavorful if you add a little prunes to the zirvak.
This detailed step-by-step recipe with a photo of pilaf with ribs can be used for cooking in any container on the stove or in a slow cooker. For cooking in the oven, it is better to use the pot option. Bon appetit!
Pilaf is a very ancient dish. Its origin can hardly be established reliably. It can be assumed that its roots appeared with the beginning of rice cultivation in India and the Middle East, somewhere in the 2nd-3rd centuries BC. In our modern times, pilaf has become one of the popular dishes of many countries, where everyone prepares it differently, which is why there are now thousands of recipes for its preparation.
However, despite all the differences between pilaf and each other, there are general principles and basic details of its preparation. One of them is a cauldron, which is replaced with heavy frying pans and pots with thick walls and bottom. Then, no matter what kind of pilaf you prepare, the carrots should be cut into large pieces, but not grated. Stirring rice during cooking and opening the lid in advance is prohibited. And if the pilaf is left for 30 minutes, it will be even tastier. In principle, these are all the secrets of preparing pilaf so that it turns out incredibly tasty.
Ingredients for preparing 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
Homemade pilaf recipe with pork ribs
Step 1
Wash the meat, cut into pieces and fry in a well-heated frying pan with vegetable oil. If you don't 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 cottonseed or sesame oil, or fat tail fat.
Step 2
Fry the meat over high heat until golden brown.
Step 3
Peel the carrots, cut into large pieces and fry with the meat.
Step 4
Fry the meat and carrots for about 10 minutes until crispy. Season them with salt and ground black pepper.
Step 5
Wash the garlic heads, remove excess peels and place in a frying pan on top of the meat. Add bay leaf, allspice and rice seasoning.
Step 6
Wash the rice and place it in an even layer on top of all the products. (!) Do not stir the rice. You should choose rice with low starch content, strong and transparent, so that the grains absorb fat and water well. Uzbek and Tajik rice varieties are perfect. And you should not use wild and steamed rice.
Step 7
Fill everything with drinking water so that it covers the rice above 1 cm.
Step 8
Cover the pan with a lid and simmer all the ingredients for about 40 minutes so that they absorb all the flavors.
From the huge variety of recipes for preparing pilaf, I suggest you familiarize yourself with one of them -. Pilaf is prepared in every family and in each one in its own way. Therefore, I only offer the recipe according to which I sometimes cook it myself (if I have ribs). It is prepared without any sauce or paste, just meat, rice, vegetables and spices.
Pilaf with ribs recipe:
- pork ribs - 500 grams;
- rice - 400 - 500 grams;
- onions - 2 - 3 heads;
- garlic - 1 head;
- large carrots - 1 pc.;
- vegetable oil;
- bay leaf - 3 - 4 leaves;
- pepper, spices - to taste;
- salt.
Chop the ribs into small pieces, but you can leave them as is - this is not for everyone. Place them in a deep frying pan or cauldron, pour a little vegetable oil and fry them until tender.
Then take them out and fry the chopped onion and grated carrots in this oil. I fry the vegetables only a little because I don't want them to be dry. As soon as we fry them, add the ribs to the pan and fill 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 bay leaf, pepper, chopped garlic (although you don’t have to chop it, just add whole cloves), salt to taste.
Now it's time. Some people pour it directly into the frying pan, some rinse it under running water, and some soak it for 15-20 minutes. I just rinse it and add it to the ingredients.
We cook all this stuff under a closed lid over low heat. During the process, I monitor the water level, if it becomes less than the level of rice, then I add more. 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. 
Bon Appetit everyone!
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