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How to make pilaf from dried fruits. Lean pilaf with dried fruits

Pilaf is a favorite oriental dish in many countries, the recipe of which has an endless number of variations. Dried fruits are perfectly combined with the main ingredients of this side dish - meat and rice. They give their unique aroma and sweetish taste with a piquant sourness. Moreover, such a product is very useful. It is not surprising that with its use, new opportunities have appeared to diversify the classic recipe for rice garnish.

You can make homemade meat pilaf by adding dried fruits to it. In the post, the hostesses tend to do vegetarian option such a dish with the addition of dried and dried fruits, nuts, honey. We offer you both recipes for this delicious pilaf... One of them will be with meat, and the second will be lean. They will help you make a quick and healthy meal for your family. step by step photos and a video recipe.

For pilaf, you need to choose high-quality dried fruits. If you have your own garden, then you can dry some of the fruits yourself. This can be easily done using household dryers of different brands - Redmond, Scarlett, Moulinex and others. In such devices, the correct conditions for processing fruits are maintained, so the output is a product that has retained all the useful substances. If there is no equipment and homemade apricots, plums and grapes, then you can purchase ready-made dryers. Pay attention to the manufacturer, they must comply with all GOST requirements for the product, and the information is given on the packaging.

Advice: the dried fruits that you buy must be whole, firm, without any signs of rot or mold. In appearance, they should not appear greasy or too bright - these are signs of chemical processing.

Pilaf recipe with dried fruits and meat

Ingredients

Servings: - +

mutton 500 g
onion 200 g
carrot 200 g
rice 300 g
prunes 100 g
dried apricots 100 g
raisin 100 g
thyme ½ tsp
salt to taste
pepper to taste
parsley 50 g
vegetable oil50 ml
water 700 ml

Per serving

Calories: 214 kcal

Proteins: 7.9 g

Fats: 8.7 g

Carbohydrates: 26.1 g

1 hour. 30 minutes. Video Recipe Print

We choose prunes without pits, well dried, without smoky aftertaste. Dried apricots should be whole, preferably bright orange. Raisins - any, at your discretion. But the raisins are more suitable, since they are boneless. Rinse dried fruits well and soak in cold water for 15 minutes.

Wash rice several times and also fill it for half an hour.

Cut the washed lamb into large pieces and fry at the bottom of a cauldron or deep frying pan, greased vegetable oil... By the way, if you don't like such meat, then you can simply replace it with beef or chicken, taking it in the same proportions.

We peel carrots and onions. Cut the carrots into strips. Do not rub it and grind it too much - this root crop should be clearly visible in the finished pilaf. By the way, the more it is, the tastier the side dish will turn out. Cut the onion into cubes.

Fry the onion and meat until translucent, then add the carrots and bring them until soft and golden brown.

Drain the rice and pour it over the lamb in an even layer. Add salt, pepper and thyme.

We drain the water from the dried fruits and, as a whole (without chopping), add them to the meat. You can put another layer of rice on top. Let the products sweat for 5 minutes. Fill all the ingredients with water and cover with a lid.

Cook pilaf until all the liquid has evaporated, stirring it occasionally. Sprinkle with chopped parsley before serving.

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Dried fruits will give pilaf a slightly sweetish pleasant taste. This dish goes well with vegetables and pita bread.

Interesting to know: it is customary in Azerbaijan to bake pilaf in lavash. And it is called shah pilaf. To do this, cut thin pita bread into wide long strips and line the bottom of the cauldron with them so that the edges hang down. Then lay out in layers raw rice and fried meat with dried fruits and spices. Cover with the edges of the strips on top, grease well with oil. The dish is baked in a preheated oven for 1 hour. Delicious and beautiful pilaf in crispy pita bread is ready. A great idea for serving a side dish to the festive table.

The next recipe for sweet pilaf is also not quite ordinary. And he also came from Azerbaijani cuisine... Rice with dried fruits is cooked right in the pumpkin.

Pilaf recipe with dried fruits without meat

Cooking time: 1 hour

Servings: 8

Energy value

calorie content - 126.7 kcal;
proteins - 2 g;
fats - 3.5 g;
carbohydrates - 22 g.

Ingredients

rice - 200 g;
pumpkin - medium, no more than 20 cm in diameter;
apples - 150 g;
raisins - 100 g;
dried apricots - 100 g;
prunes - 100 g;
butter- 100 g;
sugar - 2-3 tablespoons;
water - 400-500 ml.

Step by step description of the process

We choose a not very large pumpkin, rinse it, cut off the upper part and clean out the seeds. We take out the pulp, which we will later add to the pilaf. By the way, we don't throw away the top, it will serve as a lid during cooking.
We wash the rice under running water until it is transparent. Cook cereals until half cooked.
We choose all dried fruits without seeds, because they will be cooked as a whole. Fill them with hot water in a separate bowl for 15 minutes.
Cut the core out of the apples and chop them into small cubes. Cut the pumpkin pulp into small pieces.
Add dried fruits, apples, butter and granulated sugar to semi-cooked rice. Mix all the ingredients and transfer them to the pumpkin. We cover with a "lid" - the cut off top of the vegetable.
We place the pumpkin in the oven and bake for 50 minutes at 180 degrees.

Delicious sweet pilaf is ready, and a spectacular serving right in a bright vegetable will surely surprise your guests. By the way, if there is no pumpkin, then such a dish can be cooked in a multicooker, it will turn out to be no less tasty and crumbly.

An interesting variation of pilaf with fresh fruits and dried fruits

Cooking time: 1 hour 5 minutes

Servings: 12

Energy value

calorie content - 383.7 kcal;
proteins - 5.4 g;
fats - 15.9 g;
carbohydrates - 54.9 g.

Ingredients

basmati rice - 350 g;
fresh peaches - 330 g;
fresh cherry plum - 200 g;
raisins raisins - 200 g;
dried apricots - 200 g;
peeled almonds - 100 g;
pomegranate juice - 125 ml;
honey - 70 g;
granulated sugar - 50 g;
cinnamon - 5 g;
cloves - 2 pcs.;
butter - 150 g;
table salt - to taste.

Step by step cooking

Rinse long-grain basmati rice thoroughly under a running stream in a thick culinary sieve to a clear liquid and, moving it into a saucepan, boil in a sufficient amount of salted water for 5-7 minutes - until half cooked.
After the indicated time, rinse the almost cooked cereal again with cold water, throw it into a saucepan with a thick bottom, mix with 100 grams of melted butter and, leveling the rice with a silicone spatula, cover the utensil with a lid. Simmer the dish over low heat for about 30 minutes until cooked through.
In order not to waste time, engage in the rest of the preparatory processes - rinse the peaches and cherry plum from dust under the tap and, having removed the seeds, cut into small cubes, beat the almonds in a blender bowl until crumbs, and chop dried fruits soaked for a couple of minutes in warm water in random pieces ...
Dip the prepared nuts and fruits in a hot skillet with the remaining butter and fry them until golden brown.
Simultaneously, in a small non-stick saucepan, begin to boil the syrup based on pomegranate juice with the addition of honey and granulated sugar and, when it thickens, add cinnamon, cloves and fried fruits to it. Let it simmer a little more.
Put the cooked rice in a heap on a flat serving dish, top it with fruits and nuts in syrup and serve the spicy sweet pilaf to the table.

The recipe for traditional Baku pilaf with dried fruits

Cooking time: 1 hour 25 minutes

Servings: 20

Energy value

calorie content - 424.3 kcal;
proteins - 17.4 g;
fats - 25.7 g;
carbohydrates - 31.4 g.

Ingredients

basmati rice - 0.5 kg;
chicken - 1 pc. (≈1.5 kg);
onions - 150 g;
dried apricots - 125 g;
raisins raisins - 125 g;
prunes - 125 g;
dried figs - 125 g;
chicken eggs - 2 pcs.;
zira - 15 g;
dried barberry - 20 g;
ghee butter - 250 g;
water - 2.3 l;
table salt - 30 g.

Step by step cooking

Thoroughly rinse the rice groats several times in cool liquid, dry them in a cooking sieve and boil for 7-10 minutes in two liters of salted boiling water.
Grease the surface of a thick-walled cauldron with oil, pour two whipped chicken eggs, lay out the rice in layers, pouring ghee (about 150 g) on each and, tightly covering the dish with a lid, simmer the dish over a low flame for about 20-25 minutes until the bottom forms a crispy egg crust. Following this, remove the utensils from the stove and wrap them in a warm blanket.
Meanwhile, cut dried fruits washed in warm water into small even pieces and fry for 5 minutes in a deep frying pan with the remaining butter. Then pour 300 ml of boiling water over them and continue simmering over medium heat until soft, then put in a separate bowl.
While the fruit is cooking, husked onion chop into cubes, and wash the chicken carcass, dry with paper towels and chop into large portions.
Fry the chicken with onions and spices in a fruit gravy until cooked through - this will take about 30-40 minutes.
Serving pilaf on the table, place the rice in a slide on a flat warmed serving dish, carefully place the broken egg crust on top and portions chicken with onions, and put fried dried fruits next to it in a separate bowl.

There is also a classic recipe for sweet pilaf, which came to us from Indian cuisine. It must have spices - cloves, cinnamon, saffron, cardamom. Sugar is added instead of salt. Dry rice is fried in hot oil, then spices and washed dried fruits are added, and they are fried together for another 5 minutes. After the mixture is poured with hot water. Cook over high heat until all the liquid is absorbed. Then the flame is reduced, then simmer for 15-20 minutes under the lid. It turns out an extraordinary delicacy!

If you stick to technological map, then there will be no questions when cooking any pilaf with dried fruits. Delight your family and guests with this healthy and tasty dish. Bon Appetit!

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There are probably a thousand pilaf recipes in the world. It is prepared by many nations, and most consider it their national dish. Each family has its own way of cooking pilaf, and each of them deserves attention.

Sweet pilaf with raisins and dried apricots, prepared according to a similar recipe, is called Armenian, Azerbaijani and Uzbek, but it is prepared by Turkmens, Kazakhs, and, of course, Slavs. Consisting of products that are extremely useful for the human body, pilaf with dried fruits can be easily prepared at home. And for the best results, use my detailed recipe.

Inventory and kitchen appliances: a saucepan, 2 small pots or bowls for a water bath, a saucepan, a colander, a cast iron cauldron with a lid, a chopping knife, a stirring blade, a towel.

Ingredients

Did you know? The amount and composition of the fruit and nut ingredients can be varied according to personal preference. The main thing is that in the end the ratio of rice to fruit by weight comes out about 1 to 1.

Secrets of cooking pilaf

The ratio of the two main products should be 1 to 1... The first of them is cereals, traditionally for pilaf it is rice, although peas, wheat, corn, barley or a mixture of different cereals are used in different peoples. The second half is meat, fish, poultry, vegetables or, as in our case, dried fruits.
Spices that can be added to pilaf are saffron, cumin, pepper and babaris. I add cinnamon, star anise and cloves to sweet pilaf.... Never put coriander, celery and bay leaves in pilaf.
According to the technology of cooking, cereals for rice are not cooked, but stewed, while the second half of the products is cooked separately.
You need to choose the right rice. Only clear and strong varieties with a low starch content in grains are suitable, such as, for example, Basmati, Devzira, Barakat, Akmarzhan, Oshpar, round Krasnodar. It is best not to use parboiled rice.
The main condition for making the right pilaf is the use of thick-walled cast-iron dishes. Other dishes will not work.

Cooking process

So, today I am cooking pilaf with raisins, dried apricots and prunes. As I said, the composition of dried fruits and their quantity can be changed. Dried figs, slices are also well suited for such pilaf. dried apples, dates and cranberries. Of the nuts, only almonds are required, the rest can also be used if desired. Spices such as cinnamon, star anise and cloves perfectly complement the dried fruit flavor.

I put a pot of water on the fire. I pour one and a half liters of water over 500 g of rice.
When the water boils, I add the pre-washed rice and about a teaspoon of salt. Cook for 10 minutes until half cooked.
I put the rice in a colander and rinse it cold water so that it does not stick together in the future.
I grease the bottom of the cast-iron cauldron with plenty of butter (it will take about 25 g) and cover it with one sheet thin lavash... This is done so that the rice does not burn in the future.
Melted butter, about 50 g, in a water bath. I pour the rice into a cauldron and pour it with melted butter. I level it.
I wrap the lid of the cauldron from the inside in a clean kitchen towel so that the condensate that will form does not get into rice.
I put the cauldron on the stove on the lowest heat and let it stand for an hour. During this time, the rice is fully cooked.
I put 100 g of seedless raisins, 100 g of dried apricots cut into small pieces, 100 g of chopped pitted prunes, 50 g of almonds and about 25 g of butter in a saucepan.
I pour in about 100 ml of water and put it on low heat. I add spices. Carcass for 20-30 minutes, stir occasionally and add more water if necessary.
When both ingredients are ready, I spread the rice in a slide on a dish, and on top - steamed dried fruits.
I also pour 25 g of cashews, walnuts and hazelnuts here.
I pour the pilaf with the sauce that remained in the stewpan after steaming the dried fruits. You literally need a few tablespoons.
Sweet pilaf with dried fruits is ready. You can serve it to the table and delight loved ones.

Video recipe for making sweet pilaf

I also suggest you watch a video of cooking pilaf with dried fruits according to this recipe. It will help you deal with all the nuances of cooking, especially if you are taking on such a dish for the first time.

About the usefulness of dried fruits

Dried fruits are created by removing water from fresh fruits. In fact, they are a kind of fruit concentrate, because they contain a large amount of biologically active substances, as well as a lot of calcium, magnesium, iron and other valuable vitamins.

Dried fruits are very healthy. For example, dried apricots have a beneficial effect on the heart. Eating prunes has a beneficial effect on the gastrointestinal tract, and dried plums are useful for high blood pressure, kidney disease, liver disease and rheumatism. Prunes also improve eyesight. Due to the high content of B vitamins in raisins, it is able to strengthen the nervous system and improve sleep, it can be used as a sedative.

The healing properties of nuts

Nuts are not only delicious treat but also an indisputable help for your health.

Walnut helps with anemia, heart disease, dermatitis, colds. It also has a beneficial effect on the nervous and immune systems of the body.
Sweet almonds are beneficial for obesity, hypertension, stomach ulcers, heartburn, and asthma. Normalizes cholesterol levels.
Hazelnuts or, as it is also called, hazelnuts are pure protein. Good for the prevention of obesity, diabetes, chronic fatigue, varicose veins, arterial hypertension.
Cashews strengthens the immune system, normalizes metabolism, and is useful for heart diseases.

Why you need to eat rice

Most often, we use rice as a side dish for the main dish, although rice often surpasses it in useful properties. In Asian countries, rice is an integral part of cooking and is used as a popular folk remedy for many diseases. This cereal combines many important substances for the body. It is extremely nutritious and energizes a person well. Serves as a source of proteins, minerals and carbohydrates, it is considered dietary product due to its low fat content.

Rice removes excess fluid from the body and has a cleansing effect... Contains zinc, manganese, phosphorus, calcium, iron and potassium, as well as a large amount of B vitamins. Rice restores the body at the cellular level, strengthens nails, hair, and improves skin condition. In addition, it helps in the functioning of the brain, stabilizes blood pressure and has an absorbing effect, absorbing harmful substances, removes toxins and toxins. That's how much useful properties a product that we undeservedly underestimate in Slavic cuisine.

Cooking options

Pilaf is a very ancient dish and it is unlikely that its proven origin will ever be established. It is assumed that the principles of cooking this dish were developed in India, where similar rice vegetarian dishes were prepared since ancient times. In confirmation of this, the tradition of giving the pilaf a yellowish color with the help of turmeric or saffron, the favorite Indian spices, has been preserved.

In the modern world, pilaf has become one of the most popular dishes in the Middle and Near East, Central Asia and Transcaucasia. Through Turkey, pilaf spread to Eastern Europe, where it acquired features of a national character.

There are thousands of options for cooking pilaf, but the most popular of them is, and the most original is. It is often cooked, but it turns out to be no less tasty. Fatter for food lovers, but all these recipes deserve a special place of honor in traditional cooking. different nations the world. Try various recipes and choose for yourself the one that suits your taste the most.

If you liked my version of cooking pilaf with dried fruits, leave comments, I will definitely familiarize myself with everyone. Thank you for your attention and bon appetit!

Azerbaijani pilaf is real the National dish of the country of the same name. There are a lot of recipes for cooking it. Some people like the spicier version, while others like this dish with a lot of meat. But with dried fruits, no one leaves indifferent, be it a person who tasted it for the first time, or a sophisticated gourmet. Now let's move from words to deeds. Now we will tell you all the details of cooking.

pilaf with dried fruits

What is necessary? For cooking, you need the following ingredients:

Three cups of long grain rice

One kilogram of meat (lamb or pork);

Salt and pepper to taste;

Three hundred grams of ghee;

Two medium onions;

Three hundred grams of raisins;

A pinch of saffron;

Three hundred grams of prunes;

Two level tablespoons of sugar;

One egg;

Three tablespoons of sour cream;

One spoonful of tablespoon flour;

Three hundred grams of dried apricots.

How to cook?

Sweet pilaf with raisins, the recipe for which we describe below, will be an excellent breakfast or dinner for the whole family. So let's get down to cooking.

Rice should be washed well and soaked in cold water for a while, preferably at least three hours. After it should be boiled until tender, about half in salted water. In a bowl with a deep bottom, beat the egg and sour cream, add flour and thus get the dough. From it you need to cut into squares and lay out exactly on the bottom of the cauldron, in which the pilaf will be cooked.

Spread the rice evenly on top, pour over with melted butter or milk, as you like, and set to stew over medium heat. While it is being prepared, we are preparing the meat. Take a piece of lamb, cut into pieces and fry a little with onions, cut into rings. Add this meat to rice. Stew prunes with dried apricots separately and serve with pilaf for taste.

Variants

Sweet pilaf with dried fruits is gaining more and more popularity, and there are many options for its preparation. Often, turmeric, chestnuts or grapes are added to the usual recipe. Sweet pilaf with raisins turns out to be very tasty, the recipe for which we will describe a little later. Sometimes nuts are also added to such a dish, and together with dried fruits they create an unusual combination of taste and add piquancy to pilaf.

By the way, dried fruits can be stewed separately, as we described above, or you can add directly to rice when you boil it.

Sweet pilaf with dried fruits is not necessarily made in Azerbaijani style. There are other options as well. We will tell you one of them now.

Bukhara-style pilaf with raisins

To prepare a dish, we need:

1 kg of rice;

300 grams of oil and fat;

Two onions;

600 grams of carrots;

A glass of raisins;

Cooking a dish

First, you need to fry the onion in highly calcined fat, after cutting the vegetable into rings or half rings. After the onion turns red, remove it from the oil. Next, you need to let the fat warm up again, after which you need to add the carrots, chopped into strips. Then you should mix everything thoroughly. You need to fry until the carrots change color. Next, you need to pour water into the cauldron and wait until it boils. Then add salt and raisins.

Cook over low heat until it swells, then turn up the flame and add rice. If the cereal is not completely covered with liquid, then you need to top it up. By the end of cooking, there should be no water left at all. When the rice is almost ready, you need to remove the heat to a minimum, add the onion, which we took out earlier, and steam it for another 25 minutes.

Pilaf with raisins

To prepare this dish, you must take the following ingredients:

Half a cup of rice;

A third of a glass of raisins and the same amount of dried apricots;

Two glasses of milk;

Butter to taste.

Cooking process

How about dried fruits? Rinse dried apricots and raisins well, if dried apricots are large, they can be cut into pieces. Wash the rice thoroughly, put it in a deep container, pour water flush with the cereal level. Warm up well in the microwave for about four to five minutes, turning on full power. Pour milk into rice, mix with dried fruits. Then you need to cover with a tight lid and warm up at the same oven power for about three to four minutes. Then mix the rice with dried apricots and raisins. After that, warm up again under a closed lid for the same time. The finished dish must be allowed to brew. Before serving the food, you can add a little butter. Sweet pilaf with dried fruits is ready!

Pilaf with prunes

Only prunes can be used as dried fruits for pilaf. For such a dish we need:

200 grams of prunes;

400 grams of rice;

Salt and sugar to taste.

How to prepare a dish?

Rice must be boiled until it is fully cooked. Soak prunes in moderately hot water. Then you need to drain the liquid and cut the fruit into small pieces. Put prunes, butter in the cooked rice, add salt and sugar to taste. Next, you need to mix everything well in the dishes for cooking (a pot is suitable). Then you need to close it with a lid, put in the oven over moderate heat for twenty minutes. Sweet pilaf with prunes can be served with butter.

Conclusion

In fact, to get a delicious meal, you do not need special knowledge and skills honed over the years. Do you know what are the main rules for creating a tasty dish? If not, then you will now know them. The first is cooking with pleasure. The second is the observance of proportions. Sweet pilaf with dried fruits - tasty dish, and the process of its preparation is long and painstaking, requiring step-by-step actions. However, as you understand, the result will exceed all expectations, because this dish can please not only home, but also guests, decorating them festive table... If you have never tried sweet pilaf with dried fruits, then be sure to cook and taste this dish!

Every hostess is familiar traditional recipes pilaf with meat or chicken, but few know that there is an unusual variety of this dish - sweet pilaf, popular among many peoples of the East. His recipes are found in Azerbaijani, Uzbek, Turkmen and Kazakh cuisine... Such pilaf will delight children, it will suit both vegetarians and those who observe the fast, since the dish is prepared without meat.

Secrets of making delicious sweet pilaf

To get delicious and beautiful, as in the photo in cookbooks, sweet pilaf, you need to know a few tips from experienced housewives. Follow them and the result will not disappoint you:

Round or long parboiled rice is good for this dish. It needs to be rid of starch by rinsing well.
You should not add sugar, dried fruits will replace it. When choosing, pay attention to appearance: raisins should be light and soft, dried apricots without spots and damage.
From spices, barberry, cumin, ginger, cumin, saffron, black pepper, suneli hops, sometimes mint are suitable, coriander is undesirable.
Traditionally, the dish is prepared in a dish with thick walls: a cauldron, a stewpan, a cast iron pot, a cast-iron goose bowl.
In the process of cooking rice, adding liquid is considered the most difficult: pour in a lot - the dish will boil down, a little - it will burn. You need to strictly follow the recipe.

Sweet pilaf recipe

Cooking sweet pilaf has several variations: with dried fruits, with the addition of pumpkin and carrots, with fresh fruit, with caramelized apples. Nuts are added, spices add extra flavor. In addition to the difference in ingredients, the cooking technology is different: in Armenian, the products are combined and brought to readiness together, in Azerbaijani they "get acquainted" only when they are served on the table.

Sweet pilaf with apples

Time: 50 minutes.
Servings Per Container: 3 Persons.
Calorie content: 320 kcal per 100 g.
Purpose: for breakfast, celebration.
Cuisine: Transcaucasian.
Difficulty: easy.

Rice with fresh fruit is considered healthier than dried rice. It's all about vitamin C, half of which is lost on drying. Apples in the recipe will replenish the supply useful substance... The combination of fruit and cinnamon will add a festive, pre-Christmas flavor. You can serve pilaf to the table on Christmas Eve or for children's get-togethers with friends.

Ingredients:

sweet rice - 200 ml glass;
apples - 150 g;
olive oil - 3 tablespoons;
raisins - 0.25 cups;
sugar (priority brown) - 1 tsp;
salt to taste;
saffron - to taste;
ground cinnamon - to taste.

Cooking method:

Rinse the rice thoroughly, put to dry.
Pour olive oil into a frying pan, heat, add rice, fry it for 4 minutes over medium heat, stir occasionally.
Scald the raisins with boiling water, drain the water.
Add salt, cinnamon, saffron, processed raisins.
Add hot water to food in small portions. Top up each time the rice absorbs liquid.
Between approaches with water add diced apples, sugar, mix.
Continue adding water, stirring the porridge, until it becomes the consistency you like.

Classic sweet pilaf with dried fruits

Time: 20 minutes.
Servings Per Container: 4 Persons.
Calorie content: 319 kcal per 100 g.
Purpose: for lunch.
Cuisine: Uzbek.
Difficulty: easy.

The classic recipe for pilaf assumes the presence of dried fruits. These are mainly dried apricots and raisins, but you can add dates, dried bananas, figs, and other types to taste. Honey adds sweetness to the dish. The products are selected so that pilaf is suitable even for dieters. Optionally in classic recipe Chopped nuts are sprinkled on top before serving.

Ingredients:

parboiled rice - 1.5 cups;
raisins - 50 g;
water - 3.5 cups;
honey - 4 tablespoons;
barberry - 1 pinch.
dried apricots - 150 g;
olive oil - 3 tablespoons;

Cooking method:

Wash, chop dried fruits, rinse rice.
Heat oil in a cauldron, add dried fruits, simmer for 3 minutes.
Add rice, simmer for a couple of minutes, stirring constantly.
Add remaining ingredients, add water, cover.
Cook for 25-35 minutes over low heat, checking the doneness. After removing from heat, cover with a lid for another 15 minutes.

With carrots and walnuts

Time: 35 minutes.
Servings Per Container: 4 Persons.
Calorie content: 395 kcal.
Purpose: for lunch.
Cuisine: Armenian.
Difficulty: easy.

In the recipe for pilaf with the addition walnuts rice acquires a rich color due to the addition of carrots. For a full flavor disclosure of all ingredients, the products must be properly processed: prunes and dried apricots are simply cut, the raisins are left in boiling water for 15 minutes, and the nuts are pre-fried in a dry frying pan without oil for several minutes.

Ingredients:

rice - 200 g;
water - 2 glasses;
raisins, prunes, dried apricots - 50 g each;
walnuts crushed - 100 g;
butter - 100 g;
finely grated carrots - 75 g.

Cooking method:

Fry the carrots chopped on a grater in oil, add dried fruits, simmer for 3 minutes.
Add rice, a little salt, cover with hot water, leave covered for 25-30 minutes.
Remove from heat, add nuts, let it brew under the lid for another 15 minutes.

With raisins

Time: 20 minutes.
Servings Per Container: 5 Persons.
Calorie content: 175 kcal per 100 g.
Purpose: for a holiday.
Cuisine: European.
Difficulty: easy.

Simple, economical, dietary option pilaf - rice with raisins. According to the consistency, the porridge should be boiled, and the dried fruit should be soft. The recipe is also simple in the use of spices and additives: housewives use vanillin, flavored with sugar. Lovers of cinnamon are allowed to add it for flavor, but don't overdo it to avoid losing the main flavor.

Ingredients:

white rice - 1 tbsp.;
water - 2 tbsp.;
butter - 50 g;
raisins - 50 g;
vanillin - 0.5 g;
salt - 2 g.
sugar - 0.5 tbsp;

Cooking method:

Rinse the rice and raisins.
Add rice, water to a saucepan with a thick bottom, cook for 8-10 minutes.
Add remaining food, stir, cook for 15 minutes.

In a multicooker

Time: 1 hour.
Servings Per Container: 3 Persons.
Calorie content: 150 kcal per 100 g.
Purpose: for a children's afternoon snack.
Cuisine: Central Asian.
Difficulty: easy.

You can cook pilaf not only in a container with a thick bottom, but also in a multicooker. The device will help save personal time. For cooking, you only need to prepare the food and put the multicooker in the desired mode, which is called "Pilaf". The dish turns out to be crumbly, aromatic due to spices and sweet due to dried fruits. No sugar addition is required.

Ingredients:

rice - 1 glass per 200 ml;
olive oil - 10 ml;
water - 400 ml;
carrots - half;
dried figs - 3 pcs.;
prunes, dried apricots - 5 pcs.;
raisins - 30 g;
turmeric - 0.5 tsp;
salt - 0.5 tsp

Cooking method:

Grease the multicooker bowl olive oil, add chopped carrots, raisins, dried apricots, prunes, figs, add turmeric.
Rinse the rice, put it in a bowl with food, add salt, pour water, start the multicooker.
Cook until the multicooker signal.

With pumpkin

Time: 1 hour 10 minutes.
Servings Per Container: 4 Persons.
Calorie content: 221 kcal per 100 g.
Purpose: for lunch, dinner.
Cuisine: Transcaucasian.
Difficulty: easy.

Pilaf with pumpkin will appeal to lovers of healthy and satisfying food. The dish is rich in vitamins due to fresh ingredients, and rice makes it nutritious. Children will also like the treat: the combination of quince, apple and pumpkin gives the rice a sweetness. Products must be properly processed: peel, rinse well. The pumpkin should be thoroughly peeled and the grains removed.

Ingredients:

rice - 1.5 cups;
pumpkin - 500 g;
apple - 3 pcs.;
quince, raisins - 100 g each;
butter - 120 g.

Cooking method:

Prepare fruits, peel pumpkin, raisins and rice, rinse.
Melt 60 g of butter in a saucepan, cover the bottom with even pumpkin slices with the pulp facing up.
Pour some of the rice on the pumpkin, put pieces of fruit, cover with rice. There will be three layers in total.
Salt on top, put the remaining oil, completely fill with water to the last level.
Cook, covered, for 50-60 minutes.

With fresh fruit

Time: 1 hour.
Servings Per Container: 5 Persons.
Calorie content: 210 kcal per 100 g.
Purpose: for a children's party, lunch.
Cuisine: Asian.
Difficulty: easy.

Pilaf can be prepared without the use of dried fruits, completely replacing them with fresh fruits. Instead of peaches and cherry plums, which are used in the recipe, you can choose a set of fruits yourself (apricots, plums, raspberries, pineapples). Syrup from pomegranate juice, which is poured over rice before serving, will give a special piquancy.

Ingredients:

rice - 200 g;
vegetable oil - 150 g;
saffron infusion - 1 tablespoon;
peaches - 3 pcs.;
cherry plum - 1 glass;
peeled almonds - 100 g;
honey - 2 tablespoons;
pomegranate juice - half a glass;
ground cinnamon - 1 tsp;
cloves - 2 pcs.
sugar - 2 tablespoons;

Cooking method:

Rinse and boil the rice until half cooked, then rinse it with cold water.
Put half in a thick-bottomed dish, add melted butter, level, cover, simmer for 30 minutes.
Fry washed, cut into strips fruits and almonds until golden brown.
Boil syrup from juice, sugar, honey. When the liquid boils, add the fried foods, cook for 3-4 minutes.
Serve the rice, pre-watered with syrup, garnish with strawberries.

Video

One of the most original, but at the same time familiar to everyone, dishes is pilaf, both with and without meat. Over the centuries of its existence, it has become loved by residents different countries, many peoples consider pilaf to be a national treat. Every day, new recipes for the dish appear: now Uzbek, Azerbaijani with meat, sweet, fruit, vegetarian, meat-free, and many other types of pilaf are known.

Such a variety allows everyone to find their own version of food that satisfies gustatory habits, health conditions, and lifestyle.

Initially, pilaf did not include meat, being vegetarian dish... Later, meat became its basis. Many cooks cannot even imagine pilaf without this component. Nevertheless, even those who do not like meat, do not use it due to the prohibitions of doctors, or simply save the stomach from meat that is heavy for it, can prepare a rice treat for themselves.

Sweet pilaf with dried fruits is in demand because of its uniqueness and usefulness. Its recipe is simple, and the positive effects on health are great. The dish is very rich in vitamins, which are provided by the dried fruits that make up its composition. Rice itself is also nutritious: it includes complex carbohydrates that humans need, as well as essential amino acids.

Sweet pilaf may contain meat or it may be lean.

Sweet pilaf with dried fruits without meat

Ingredients:

500 grams of basmati;
one carrot (small);
dried apricots, prunes - 250 grams each;
0.5 tsp turmeric;
1/3 tsp cinnamon;
0.5 tsp chopped nutmeg;
salt;
vegetable sunflower or olive oil.

How to cook?

All components are prepared separately from each other. They start with rice. After pouring the cereal into a colander, wash it under the tap so that the draining water becomes clean. Then leave the rice to dry.
Peel, wash, chop carrots with a medium grater.
Dried fruit from the store is often dirty, and some manufacturers use different chemicals to make them. Therefore, before using dried apricots or prunes for food, they are immersed in warm water for a couple of hours: so they will become cleaner, and harmful elements will disappear. For pilaf, dried fruits are carefully wiped with kitchen towels and cut into small cubes.
Preheat a deep frying pan by pouring oil into it.
First, put carrots, spices. Constantly stirring these ingredients with a special spatula, they are fried for two to three minutes.
Dried fruits are added. Having mixed all the components, they continue to sauté for the same amount of time. In this way, the filling of the future pilaf is prepared.
The next stage is fig. It is poured into the pan to the ready-made base of the dish, everything is mixed and left on fire for five minutes.
The resulting mixture is poured into a cauldron - a container traditional for preparing pilaf - filled with clean water, salted and boiled for half an hour, covering the dish with a lid. The cooking time is counted from the moment when the liquid begins to boil.

The finished pilaf should not contain water: it evaporates, and the cereal swells, but does not boil. Treats cannot be served immediately. It is better to leave it under a closed lid for a quarter of an hour to infuse. Before the meal, the pilaf is covered with honey.

Sweet pilaf with dried fruits in a slow cooker without adding meat

Thanks to advancing technologies, the preparation of many dishes is greatly simplified. This also affected pilaf. Making it in a multicooker, in addition to dried fruits, fresh fruits are often put, which makes pilaf even more saturated with vitamins. The dish can be cooked with meat, but traditionally it is not added, turning sweet pilaf with dried fruits without meat into a delicious dessert.

Ingredients:

a glass of rice;
100 grams of dried fruits (any);
50 grams of walnuts;
a couple of apples (you can use another fruit);
one carrot;
half a packet of butter;
cinnamon, cloves or other spices - to taste;
four tablespoons of sugar.

How to cook?

Dried fruits, rice are prepared in the same way as indicated in the previous recipe.
Peel the carrots, cut them into strips of the same size as the resulting pieces of dried fruit.
The nuts are washed and dried.
Apples are washed, pitted, cut into small cubes. The apple peel can be peeled.
Cut the butter into medium pieces, spread it evenly along the bottom of the bowl in a slow cooker. All the ingredients are added there.
Cold water, sugar are mixed, the future pilaf is poured with it. Cook for forty minutes in the "Rice" or "Pilaf" mode. After the timer signal, the ingredients are mixed.

If you want to cook more hearty pilaf, you can choose a recipe with meat. The combination of sweet dried fruits and chicken fillet or other type of meat gives the treat an original flavors... One of interesting options dishes with meat is Azerbaijani pilaf.

Azerbaijani pilaf with dried fruits and meat (chicken)

Such pilaf can be cooked with meat. different varieties... If you want the food to turn out to be low-fat, choose a recipe with chicken, turkey or rabbit meat. Traditional Azerbaijani pilaf contains lamb, pork or beef.

Ingredients:

one kilogram of rice;
130 grams of butter;
700 grams of flour;
two kilograms of any meat (as an example, this pilaf will be made from chicken);
200 grams of onions;
raisins, dried apricots one glass at a time;
two chicken eggs;
30 grams of ground black pepper;
a teaspoon of saffron;
60 grams of salt.

How to cook?

Rice is washed in the same way as previously recommended. After that, it is poured into a saucepan, where water is already boiling, boiled until not fully cooked. When the cereal has reached the desired state, all the liquid is drained.
While the rice is being cooked, they are busy with meat. You can take a fillet or a whole chicken. The meat is washed under the tap, cut into medium-sized cubes.
The bulbs are cleaned, washed thoroughly, cut into small half rings.
Heat the butter in a frying pan, spread the onion. Pass for five minutes.
Salt, ground pepper along with the prepared meat are added to the onion. Fry until the meat is completely cooked. If pilaf is made with chicken, then the process will be faster.
Dried fruits are prepared as described above. Dried apricots are cut into strips, and the raisins are left as they are. They are fried over low heat in a separate container, also using butter.
Azerbaijani pilaf differs from other varieties of this dish by the presence of a special layer of dough between the rice and the pan. It is called kazmag and is used to prevent the grits from burning. To prepare such a layer, eggs, melted butter, a small amount of water, and salt are mixed. All components are thoroughly whipped. Gradually adding flour makes the dough. It is rolled into a thin cake.
After warming up the cauldron in advance, put butter and kazmag on its bottom, also oiled on top.
Pour half of the available rice onto a layer and cover the cereal with a mixture of melted butter and saffron. Add the rest of the rice, repeat the previous manipulation.
They simmer under the lid until all the liquid disappears from the pilaf.

The finished cereal is laid out on a tray, fried dried fruits are around. Having beautifully cut the kazmag into small rhombuses, they decorate with pilaf. Onions and meat are placed between the pieces of dough.

Recommendations for the preparation and use of Azerbaijani pilaf with meat

Red wine or pomegranate juice is better suited to pilaf with meat and dried fruits from drinks.
The more spices are used in cooking, the tastier the pilaf will turn out.
Do not spare the oil: pilaf with chicken or other meat can turn out to be dry.
It is better to serve the dish with meat with fresh vegetable salads.
If you plan to cook a dish with meat, you need to carefully consider the choice of the latter. The meat should be fresh and juicy. The best meat lamb brisket is traditionally considered.

Pilaf was and remains a tasty, healthy and satisfying dish. Choosing its various options - with chicken or other meat, with dried fruits or with fresh fruits, from rice or other cereals - you can always remain original and constantly surprise guests. A meat-free recipe will help diversify your menu during the fast.

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