Lazerson pilaf from bulgur. Bulgur pilaf: cooking in different ways
And now I offer you a recipe Uzbek pilaf with bulgur. Bulgur is wheat that has been steamed under pressure and dried in the air under the sun. You can purchase it at retail outlets. This recipe will tell you how to properly cook wheat pilaf. We also recommend trying this dish with pork.
Components:
- Bulgur (wheat) - 2 glasses.
- Beef (fillet) - 0.5 kg.
- Onions - 2 pcs.
- Carrots -2 pcs.
- Fat tail fat - 100 grams. Who does not like fat tail fat can do without it.
- Vegetable oil - half a glass.
- Garlic - 1 head.
- Salt, cumin, pepper - to taste.
In a hot cauldron, melt the fat tail, cut into thin slices.
Pour the butter, throw in the meat, cut into pieces and fry over high heat for 5-10 minutes.
Then put onion chopped in half rings and carrot bars.
We continue frying for another 10 minutes.
Fill with boiling water, add cumin, pepper, spices and salt. We also put garlic there. And simmer on a medium flame for 15-20 minutes. Before adding the bulgur, put the garlic in the cauldron.
After that, load the washed bulgur, mix immediately and let it absorb a little oil. Add boiling water about 3-4 mm above the cereal level, close the lid and leave to simmer for 15 minutes.
Turn off the stove.
Bon Appetit!
This step-by-step recipe for Uzbek pilaf with beef will be very useful for those who are not going to break their diet.
Bulgur is often called "a dish of a thousand cultures", it is found in recipes national cuisine of many peoples of the world, successfully replaces rice and is suitable for pilaf, meatballs, cabbage rolls, cereal soups and salads (such as tabbouleh), etc.
Already processed wheat (bulgur) does not need to be washed, and sometimes even boiled. It is enough to steam in hot water. As a rule, there are two glasses of liquid for one glass of cereal.
To cook bulgur pilaf with pork in a cauldron, take the products from the list.
First fry the meat in a cauldron with hot vegetable oil - divide the pure pork into cubes of approximately the same size, not too finely.
After about three minutes, add the chopped onion and after another minute - the carrots. Fry pork with vegetables, stirring, for the next 3-4 minutes at high heat.
Pour in a portion of bulgur, drop a few cloves of garlic. We do not interfere. We leave meat and vegetables on the bottom, cereals on top.
Fill with two glasses meat broth or water. Salt, pepper, boil, reduce heat and cook until moisture completely evaporates (about 20-30 minutes).
Stir the hot pilaf - raise the meat and vegetables from the bottom of the cauldron.
1. Wash and peel one large carrot and onion. Then cut them into small cubes.
2. Heat in a cauldron or saucepan sunflower oil and fry the onion until golden brown. Add carrots and fry for another five minutes. Gently remove the onions and carrots from the oil into a plate for further cooking.
3. Cut meat for pilaf into medium pieces and put in a cauldron with oil, where vegetables were fried. Fry the meat until tender, stirring frequently with a wooden spatula. At this stage, it is better not to fry the pork than to fry it!
4. Put the fried onions and carrots to the meat. Salt, pepper and season the bulgur pilaf with the available spices, if desired. Mix well and cook for 5 minutes. If necessary, add vegetable oil.
5. Rinse bulgur under water and add to the meat. Pour in up to 3 glasses of water or meat broth (to cover the pilaf by half a centimeter, no more), mix well and bring to a boil. Make a small heat and cook, covered for about 15 minutes.
6. Bulgur pilaf is ready. Before serving, add finely chopped parsley with dill and mix well with a wooden spatula.
If desired, you can add 1-2 tablespoons while cooking pork tomato paste or ketchup.
For lovers of garlic - 3-5 whole cloves put before dressing cereals will give a special aroma and taste to your exquisite pilaf!
Instead of pork, pilaf can easily be made with chicken, lamb, rabbit, duck, etc. Everything is up to your imagination and taste. I added a little dried mushrooms after soaking them for 7 minutes in warm water.
Bon Appetit!
Video recipe for bulgur saw in the program "Simply tasty"
I began to cook pilaf from bulgur quite recently, having watched one of the culinary programs. At first I just got interested in a new recipe, and then I got involved, because I really liked the unusual taste of a previously unfamiliar cereal, which I had only heard about, and even then, very rarely.
As far as I know now, bulgur is a very widespread and beloved cereal in the East from chopped and processed wheat harvested during the period of milk ripeness. It is, of course, higher in calories than rice, but it is very useful (especially for women) and nutritious.
You fill up with it incredibly quickly, so a small portion of bulgur is enough for a good and satisfying lunch. And another big plus of this cereal is that it is almost impossible to digest, and the cooking time is only fifteen minutes.
So if you are a novice housewife and want to quickly and deliciously cook pilaf, this recipe is for you.
We need:
- 500 grams of pork neck
- bulgur - 350 grams
- onion- 1 head
- carrots - 1 piece
- garlic - 1 head
- vegetable oil, boiled water - by eye
- salt, black pepper, pilaf spices - to taste
First, let's prepare the meat. I, as always, use for pilaf pork neck... I will wash it, cut it into identical pieces:
I will put it in a separate bowl, neither salt nor pepper the meat until I:
I cut the onions in half rings, cut the peeled carrots into thin strips.
Pour vegetable oil into a deep frying pan and, as soon as it boils, I throw chopped onions into it, fry until transparent:
Then I'll throw in the carrots:
As soon as the vegetables are fried until golden brown, I'll throw the meat to them:
And I will fry it over high heat, stirring intensively, for about fifteen minutes. Then I will salt it, pepper it, add the spices necessary for pilaf (I have ready seasoning for pilaf), mix it, cover it with a lid, reduce the heat to 180 degrees and extinguish it for another twenty minutes.
While the meat is stewing, rinse the bulgur in cool water:
After the allotted time, I will add it to our meat:
Pour it with water so that the liquid covers the cereal by one and a half centimeters, salt, and in the middle of the cereal I stick a head of garlic washed and peeled from excess husk (I will cut off the tails from above and below):
As I already said, bulguru takes only fifteen minutes to cook, so mark the time and when it passes, boldly turn off the stove.
Since I have it electric, and it does not cool immediately, after I mix the cereals with the meat, I again close the pan with a lid, and let the pilaf sweat in this state for another ten minutes.
If you have a gas stove, then you should not turn it off, just reduce the heat to a minimum and hold the pan on it for five to ten minutes.
At the end I take out the head of garlic, mix the pilaf. Bulgur pilaf is ready!
I don't know why, but to my great pleasure, bulgur pilaf always turns out to be very juicy and crumbly. Eastern groats have never let me down! Outwardly, it is also not inferior to rice either in color or in shape, it may even win, because the color of the bulgur is initially golden.
But, as they say, there is no comrade for the taste and color, but you still try it, maybe you can use my recipe and appreciate the pilaf in a new version. Good luck!
More pilaf recipes:
This recipe can also be called "Russian pilaf", since almost all of us cook it in our own way. Take pork. In the east, in principle, they do not eat it and cook more delicious pilaf. But it's simple enough for us, if only it was tasty. Read my recipe with 9 photos.
Chicken heart pilaf
Of course, what I propose to cook today cannot be called with a loud word "pilaf", but for my family it is still pilaf. I do it in different ways, today from chicken hearts... It's a win-win for my kids. You will definitely like it and everyone will definitely eat it. Detailed recipe and 8 photos.
Chicken pilaf in our family is loved by both adults and children. it versatile dish in the sense that it is easy to reheat and easy to eat. And it's not difficult to cook it either. Read my detailed recipe and see 18 photos.
Pilaf with chicken is one of the favorite dishes of my youngest daughter, so I always cook it with special love. I usually use chicken breast to make it. If you cook it correctly, and before that you marinate it well, it will also turn out juicy and tender, but today I am making pilaf from chicken legs. Explore my recipe with 16 photos.
Today I cook almost dietary pilaf. First, with chicken breast, secondly, the meat is not fried, but stewed. This pilaf is very fond of my youngest daughter. The rice in it turns out to be slightly sticky, but at the same time not like in porridge, but every grain is felt - everything, as she likes. Step by step recipe and 13 photos.
Bulgur is made from wheat by steaming and crushing its grains. Cereals contain a lot of fiber, which has a positive effect on digestion. Even a small amount of cereal makes you feel full.
Bulgur is very popular and has been known for several millennia in the cuisines of the Middle East region, India, Armenia. The special aroma and pleasant taste (many people note the nutty shades in the aftertaste remaining from the dishes made from this cereal) attract the interest of culinary experts and simply lovers of cooking all over the world to bulgur.
Bulgur pilaf recipe with chicken
If you cook pilaf with chicken meat, then the dish will contain a fairly small amount of calories.
Carrots, garlic and onion are peeled and washed. Grate the carrots and chop the garlic and onions (coarsely or finely, depending on preference). The chicken meat is washed, take a napkin or paper towel and dry the chicken, then cut it into pieces.
Fry the chicken in oil in a saucepan with a thick bottom. When it is half done, it is placed on a separate plate. Carrots and onions are fried in the remaining oil for 5 minutes.
The chicken is returned to the pan, salt and pepper are poured (if desired, they take other spices or herbs that are in harmony with the meat). They continue to fry the products for 10-15 minutes.
Then pour bulgur, corn into a dish, pour water, mix.
Garlic is added after 20 minutes. After 5 minutes, the pilaf is removed from the stove and served.
Pilaf with bulgur and pork
This version of pilaf turns out to be juicy, very satisfying, but it also contains much more calories than in the previous recipe. It is not suitable for those who do not want to gain weight.
Products:
- 2 tbsp. bulgur;
- 400 g pork;
- 1 tsp. salt, barberry and suneli hops (the composition of the seasonings can be changed);
- 1 pc. onions and carrots;
- 3 tbsp. water (or pre-cooked broth);
- 6 tbsp. l. rast. oils.
For the culinary process, you will need to allocate 1 tsp.
Calorie content per 100 g of pilaf: 170 kcal.
Peeled carrots, onions, cut into cubes. Prepare a saucepan or cauldron, heat oil on the stove in them. First, the onion is fried until it changes color to golden. Pour carrots and fry for 5 minutes.
Then, using a spoon, carefully spread the onions and carrots so that the oil remains in the pan. Pork is fried in it (but not too much), cut into pieces (before that, it must be washed and dried with a napkin).
Return the carrots and onions to the finished pork, add spices. After stirring, fry for another 5 minutes. Pour in cereal, add water, stir. When the water reaches a boil, cover the dishes with a lid. Set the temperature to a minimum and leave for 15 minutes. When serving, you can add greens to the dish - cilantro (there should be very little of it), basil, parsley are perfect.
Beef recipe
A less stomach-heavy alternative to pork is beef.
Products:
- 150 g bulgur;
- 450 g of beef;
- 100 g of onions, carrots;
- 350 g of mushrooms (any suitable - dried, raw or canned);
- 25 g plant oils;
- 250 g of pre-heated water;
- 5 g of salt, pepper.
Time spent: 1 hour.
Caloric content per 100 g: 115 kcal.
To save time, mushrooms and meat are fried in separate dishes (beef is cut into small pieces, and mushrooms are cut finely enough). If the mushrooms are dried, then they are pre-soaked for 20-25 minutes.
They do not wait for the meat to be completely ready, but when it reaches its almost ready state, add onions (chop finely). After a couple of minutes, pour out the grated carrots. After 5 minutes, add the mushrooms, mix the products.
Spices are poured and a little water is poured into the bowl. Pour bulgur on top, trim its layer with a spatula or spoon. Then the remaining water is poured (it should be hot). The minimum temperature is set on the stove, the future pilaf is covered with a lid and boiled for 30 minutes.
Turkey option
A slightly different flavor can be obtained by cooking a turkey dish.
Products:
- 200 g bulgur;
- 500 g turkey (a piece of fillet or already chopped meat);
- 100 g carrots;
- 1 tbsp. l. rast. oils;
- 30 g of ketchup (can be replaced with that. Paste);
- 20 g soy sauce;
- salt pepper.
Pilaf can be cooked in 1 hour.
Caloric content per 100 g: 150 kcal.
Meat is washed, with a towel, napkins soak moisture, cut into pieces. Grate the carrots, finely chop the onion. Turkey meat is fried in oil and ketchup, then put in a separate bowl. Onions and carrots are fried in the remaining oil.
When they become soft, bring the turkey back, fall asleep bulgur, pour out soy sauce pouring spices. The products are mixed and water is poured (its layer exceeds the surface of the pilaf by 2 cm). Pilaf is cooked under a closed lid for 20 minutes.
Cooking a dish in a multicooker
A multicooker will help to simplify the process of cooking bulgur pilaf.
Products:
- 1 tbsp. bulgur;
- 400 g chicken (fillet);
- 2 tbsp. pre-boiled water;
- 1 pc. carrots, onions (choose not small specimens);
- 2 tbsp. l. rast. oils;
- pepper, salt, if desired, seasonings.
Pilaf is cooked for 1 hour.
Caloric content per 100 g: 110 kcal.
The meat is cut into pieces, oil is added to the multicooker container and in the "Frying" mode (in the absence of such, you can choose "Baking") cook the chicken for 15 minutes. Chopped onions, carrots are poured and, under the same mode, they are fried for 8 minutes. Pour bulgur, spices, pour out water. Some devices have a special "Pilaf" mode, in which you can cook the dish further until the multicooker gives a signal that it is ready. Otherwise, you can choose a mode for another cereal - rice or buckwheat. Bulgur pilaf with chicken in a slow cooker will turn out to be fantastic!
Video recipe for bulgur pilaf from Lazerson
In order for pilaf to acquire a rich aroma and a slightly pungent taste, you can add 2 garlic cloves when frying products. Remember to remove them before serving.
Bulgur is stored in containers that are tightly closed with a lid, so that moisture cannot penetrate there or insects do not make their way.
Food should be chosen fresh, not spoiled. Particular attention should be paid to the quality of the meat. You need to buy it in trusted, trustworthy places - large stores and markets. The surface of the meat should not be covered with mucus, it can be moist, but not sticky, without an unpleasant odor. Each type of meat has its own quality attributes that are worth exploring when shopping.
Before pouring bulgur into pilaf, it is washed. First, fill it with water, stir by hand and drain the water with the garbage. Repeat these steps twice, then pour the cereal into a colander (so that the bulgur does not seep through the holes) and wait for the excess liquid to drain.
For cooking pilaf, a cauldron or a saucepan with a thick bottom is best suited. You can also take a deep frying pan. Pilaf is suitable for cooking in nature, outside the city. To do this, you need a cast-iron cauldron or cauldron, which can be fixed over a fire, in a tandoor or in a stove. A dish cooked on a live fire will be especially tasty and will be saturated with a slight smell of smoke.
This dish comes from Middle Eastern cuisine and to get closer to original recipes, you can safely add spices, hot peppers, herbs. The oriental flavor of bulgur pilaf will make your meal extraordinary, and its taste will be remembered for a long time.