How to cook pilaf in pots, casserole or Chinese-style fried rice with meat (step by step). Rice with meat: step-by-step recipes. How to cook pilaf in pots, casserole or Chinese-fried rice with meat (step by step) Rice with meat - food preparation

09.01.2024

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The tradition of cooking rice with meat came to us from the East; the Persians were the first to come up with this kind of dish; later the tradition spread throughout Central Asia and further to the West.

Currently, there are hundreds of variations of dishes, the main ingredients of which are rice and meat. Culinary recipes include not only spices and hot seasonings, but also vegetables, dried fruits, nuts and other ingredients. You can cook rice with meat on a caster, stove, oven or in a traditional Russian oven.

Rice with meat - food preparation

When preparing rice with meat, it is very important to choose the right products that will become the basis of the dish. Lamb is ideal for rice; you can use pork and beef, but veal is not recommended, it is too soft and tender. The rice should be firm and transparent; if you take it too boiled, you will end up with an unpleasant porridge. Before cooking, rice should be rinsed several times in cold water and, if necessary, removed from low-quality grains and impurities. The meat is cut into small pieces and fried in vegetable oil. Rice is added after the meat is half cooked.

Rice with meat - preparing dishes

Typically, rice with meat is cooked in cast iron, a duck pot, clay pots or a baking dish. In recent years, glass containers used in the oven or microwave have become quite popular; their use when cooking rice with meat is also quite relevant.

Recipe 1: Pilaf

Pilaf is one of the most popular dishes, which consists of rice and meat. The special taste of pilaf is formed by various types of seasonings; you can also add dried apricots and prunes. There are dozens of recipes for a traditional dish in the East, we offer a recipe for one of them.

Ingredients:
— 500 grams of meat (lamb, pork, beef);
- 1 glass of rice;
- 2 onions;
- 1 large carrot;
- butter;
- 1 clove of garlic;
- ground black pepper;
- salt.

Cooking method

Cut the meat into medium-sized pieces (30-40 grams), fry in pre-melted butter so that you get a golden brown crust. Now it's time to add salt, spices, grated garlic and aromatic herbs (if desired).

Cut the onion into thin strips, grate the carrots on a coarse grater, add the vegetables to the meat, cover with a lid and simmer until the meat is soft (usually this process takes about an hour). Make sure that when cooking meat the liquid is boiled down; if it is not enough, add boiled water (it is better to do this several times during the cooking process in small portions).

While the meat is being cooked, the rice should be soaked in water. Place the rice in a container with meat and vegetables; the liquid should cover the “mush.” Close the container with a lid and simmer for 15 minutes. If the dish is ready and there is too much liquid in the dish, you should open the lid and let the water evaporate so that the rice becomes crumbly.

Pilaf is served on a large plate; you can add a little greenery for decoration.

Recipe 2: Rice with meat, mushrooms, cabbage and sweet peppers

Rice goes well not only with meat, but also with vegetables; it is not surprising that mixing these components allows you to get a tasty and aromatic dish.

Ingredients:
- 400 grams of meat (pork, lamb, beef, in this case you can even use veal);
- 400 grams of rice;
— 200 grams of champignons;
— 500 grams of fresh cabbage;
- 2 sweet peppers;
- 1 liter of meat broth;
- 1 onion;
- 1-2 cloves of garlic;
- 2 tablespoons of vegetable oil;
- 1 teaspoon red pepper;
- salt.

Cooking method

Cut the meat into small cubes and fry in vegetable oil, add finely chopped onion, shredded cabbage, red sweet pepper rings, mushrooms, salt, pepper and garlic. Fry for 10-15 minutes, then transfer to pots, fill with broth and place in the oven for half an hour.

The rice is cooked separately until half cooked, then washed, dried and placed in a pot with meat. Place the dish in the oven for a few more minutes.

Recipe 3: Rice with chicken

Chicken meat is much lighter and less caloric than lamb, pork or beef, in addition, its use does not greatly affect the family budget, so rice with chicken is a very relevant and popular dish.

Ingredients:
— 300 grams of chicken fillet;
- 3 cups rice;
- 100 grams of ham;
- 3 sweet peppers,
- 2-3 onions,
- 4 tablespoons sunflower oil,
- a few tablespoons of tomato paste;
- hot peppers,
- salt.

Cooking method

Fry the onion and bell pepper in sunflower oil, add small pieces of meat, salt the dish and simmer for 15 minutes. Next, cubes of ham and boiled rice are added, the dish is seasoned with sauce and put on fire for 3-5 minutes.

To prepare rice dishes that require long-term cooking, use exclusively fluffy varieties of rice.

To make the color of rice and its taste beautiful and rich, use spices and herbs (pepper, papraka, saffron).

The ideal meat for rice is lamb chop, followed by lamb shoulder or back, pork neck, and beef.

With all the variety of rice dishes, be it pilaf or rice with meat, perhaps common to all cuisines of the world is “rice is simmered in liquid and absorbs it.” According to the book - the technology of simmering in the absorbed liquid. This is how pilaf and just rice with meat are prepared.

Pilaf, risotto, paella, etc. are prepared using this principle. Sometimes it is very difficult to find the line between two similar rice dishes. But the use of different spices, oils, cooking methods, cooking times, as well as different varieties of rice makes seemingly similar dishes completely different.

Last year we were on vacation with friends on the Black Sea coast of Bulgaria, we go there often. One evening in the island part of the city of Nessebar, right on the street near the restaurant, we saw a large, no, just a huge frying pan on a stand in which paella was being cooked. Although we were eating then.

The essence of paella (Spanish: Paella, paeya) is a dish of rice, tinted with saffron, with the addition of olive oil. Seafood, vegetables, chicken, sausage, meat, etc. are added to paella. The name comes from the Latin word patella (frying pan). Variations of paella “black rice” are prepared with the addition of cuttlefish and “ink”, “rice with crust” are more traditional for Spain.

Paella requires a huge flat frying pan. You need rice, and, as the Russians say when they prepare Italian pizza, and the Italians when they prepare Russian salad, you need everything that is in the refrigerator.

To admit, it’s not possible to cook real paella at home in the kitchen, and I don’t like the abundance of saffron dye, and I won’t say anything about the cuttlefish ink.

Therefore, let's not give ourselves an exam, but let's prepare what we can do and what we will definitely like - rice with meat, simple and affordable, no more difficult than cooking.

Rice with meat. Step by step recipe

Ingredients (2 servings)

Rice 1 cup
Beef 400 gr
Onion 1 piece
Garlic 1 head
Olive oil 50 ml
Roots for broth (carrots, parsley, celery) optional
Saffron (turmeric, marigold, curry), red sweet paprika, salt, ground black pepper, bay leaf taste

Wash meat, veal tenderloin and remove films.
Rice, meat, vegetables
Cook a strong broth from a whole piece of meat in water, without adding salt. Only water (1 l) and one bay leaf. But, it’s a good idea to add a handful of dry roots (celery, parsley, carrots, leeks) or fresh carrots cut into large pieces to the broth when cooking. Cook the broth for at least 1 hour.
Cook a strong broth from a whole piece of meat in water, without adding salt
The type of rice for preparing any dish is the most difficult thing. Any recipe usually tells you what kind of rice you need. But, as a rule, “rice” is sold in stores. The unnamed cereal is white in color and of indeterminate shape. Who remembers, 30-40 years ago, there were two types of beer in stores: there was beer and there was no beer. So is rice, as is everything else. But, admittedly, you can always find an understandable variety of rice. Basmati, arborio, jasmine... It’s difficult to navigate without special knowledge, but usually recipes say, for example, round-grained, slightly crumbly. Or elongated grain, sticky. You can always figure out what is needed. So for our dish it is necessary that the rice absorbs water well, has an elongated grain and at the same time does not stick together into porridge, but is moderately crumbly. In such cases, I use basmati rice. Basmati is believed to have a unique taste and aroma. The word "basmati" means "fragrant" in Hindi. This aroma can already be felt well when washing and soaking rice. Basmati is ideal for cooking by poaching.
While the broth is cooking, be sure to rinse the rice with cold running water to remove the rice flour remaining after polishing the rice. This is a must if you want the rice with meat to be crumbly. It is very convenient to put the required amount of rice in a large enamel bowl and place it under a thin stream of water from the tap. The water will overflow the edge of the bowl and take away all the excess, while the heavy rice will remain at the bottom. In 10 minutes the water will be completely clear and the rice will be clean.
Place the wet rice in a mesh colander or sieve, shake off the water and let stand until all the liquid has drained. You can shake it several times. The rice should be slightly moist but not wet.
Preparing the ingredients for cooking. As usual - peel the onion, peel the garlic, cut the greens, tearing off the leaves from the stems, finely chop.
Cut the onion into thin rings or strips. Try to cut very thinly. Using your hands, “ruffle” the onion so that the rings or straws separate from each other. You should immediately wash your hands with cold water, otherwise the evaporation from the onion will cause a waterfall of tears.
Flatten the garlic cloves with a knife.
Heat the olive oil in a deep frying pan until it smells. Fry 1-2 cloves of garlic, literally up to 1 minute, stirring constantly. Under no circumstances should the garlic burn in the oil, but only give the oil a flavor. Garlic must be removed from the oil after frying.
Fry 1-2 cloves of garlic
Immediately fry the chopped onion in oil. Fry with constant stirring until soft.
Immediately fry the chopped onion in oil. Fry with constant stirring until soft
Place on fried onion, washed and dried rice. Stir and fry the rice for 2-3 minutes. Be sure to stir constantly so that the rice does not burn or stick to the pan.
Place on fried onions, washed and dried rice
Lightly salt and pepper the broth, add 0.5 tsp. sweet ground paprika and remaining unpeeled garlic cloves.
Lightly salt and pepper the broth, add 0.5 tsp. sweet ground paprika and remaining unpeeled garlic cloves
Next is saffron. Saffron is a spice that is quite rare and expensive. Usually, instead of natural saffron, cheaper and more accessible turmeric is used. Although they loudly say that it is saffron. Turmeric is fine, or even curry powder. But be careful. Don't overdo it. I personally don't really like the hot yellow color of Spanish paella, which contains a fair amount of saffron or turmeric. I add no more than a quarter teaspoon of turmeric to 1 cup of rice. The color of the dish is not as bright as usual, but we agreed that we are not preparing classic paella, but rice with meat. Another option is to buy marigolds, which are also quite suitable for coloring rice.
Pour approximately 1.5 cups of meat broth remaining after cooking the meat into the frying pan. Usually, for cooking rice, liquids twice as large as rice by volume are used. But basmati absorbs less liquids.
Pour approximately 1.5 cups of meat broth remaining after cooking the meat into the frying pan.
Stir everything, cover with a lid, and, after waiting for the broth to boil, reduce the heat to low. Simmer the rice in the broth until cooked and completely boiled and absorbed the liquid. This takes 18-20 minutes. It is important that all the liquid is absorbed or evaporated, and that the rice and meat are almost dry and the grains are separated from each other. It is worth stirring the rice at the very end of cooking and keeping the dish on low heat under the lid so that the rice is completely steamed. Then the rice loses the remaining free liquid and becomes completely crumbly.

Calories: Not specified
Cooking time: Not indicated

Dishes made from rice, meat and vegetables are found in every national cuisine, and although the composition of the ingredients is not fundamentally different, the end result is completely different. For Spanish paella, Italian risotto, Uzbek or Tajik pilaf, Balkan pilaf, the main products are the same: rice, meat, spices, oil and vegetables. But, depending on the cooking method, the taste and appearance of the dishes will be very different. All this means that even from the same set of products you can cook tasty and varied dishes. If you are confident in your abilities, try cooking risotto or pilaf, but if you think that your culinary skills are not yet enough to give yourself an exam and take on something difficult, cook fluffy rice with pork and vegetables in a frying pan, the recipe with photos is already waiting for you below. Pay attention to this one.
To make the rice crumbly, it is important to choose the right proportions of water and dry cereal. Usually it is one to two: for example, for two glasses of rice, four glasses of water. When rice is cooked with meat or vegetables, add a little more liquid, taking into account that other foods will also absorb it during cooking. In general, it would be nice to have a special sign on hand that indicates the proportions of water for different varieties of rice. But, since our stores often sell rice without specifying the variety, we will stick to the standard proportion.
The recipe uses a lot of spices; the finished dish has an islandy-spicy taste. You can exclude some spices, leaving those that are more familiar to you or only those that you like. It is still advisable to add turmeric to any choice; it does not change the taste, but makes the rice very appetizing, bright yellow in color. You can cook it and I prepared this one for you.

Ingredients:

- pork, beef or veal – 400-450 gr.;
- rice (dry cereal) – 2.5 cups;
- eggplants – 1 large;
- tomatoes – 4 pcs.;
- onion – 2 large onions;
- carrots – 1 pc.;
- sweet bell pepper – 2 pcs.;
- salt - to taste;
- vegetable oil – 5-6 tbsp. l.;
- turmeric – 0.5 tsp;
- universal curry seasoning (not spicy) – 1 tsp;
- black peppercorns, coriander peas - 0.5 tsp each;
- cloves – 3-4 pcs.;
- ground ginger – a third of a teaspoon;
- cinnamon - on the tip of a teaspoon;
- chili pepper, sweet paprika - half a teaspoon each;
- water – 5.5 glasses.

How to cook with photos step by step

To cook delicious rice with pork and vegetables in a frying pan, first take the meat and cut it into strips, not very thin, much like for goulash. You can take lean meat, without fat, or vice versa - take meat with fat, then you will need less vegetable oil. Every housewife should know.

Pour oil into a deep frying pan, cauldron or stewpan, heat it up and lay out the meat. Fry over high heat, stirring occasionally, for 5-7 minutes until the meat turns white. Pour in half a glass of water, cover with a lid, reduce the heat to almost minimum. Cook pork for 15 minutes, veal and beef for 20 and 30 minutes, respectively.

While the meat is stewing, prepare the spices according to the list. Pound whole peppercorns, coriander and cloves in a mortar and mix with ground spices.

Cut the onion into quarters or cubes. Partially cut off the skin of the eggplants (in strips), cut them into 2.5-3 cm cubes. Transfer the eggplants to a colander, add some salt (0.5 teaspoon of salt is enough), mix and leave for 15 minutes so that the bitter juice goes away.

Cut the sweet peppers and carrots into medium-sized cubes so that the bright vegetables are visible in the finished dish.

While stewing the meat, the liquid in the pan should completely evaporate and the meat should become soft. Increase the heat slightly, brown the meat pieces and add the onion.

Fry for a few minutes, softening the onion in the oil. Add all the spices and immediately mix, fry for one minute until the aroma of the spices becomes rich and strong.

Pour carrots and bell pepper into a frying pan with meat and onions. Mix everything, simmer for no more than three minutes, soaking the vegetables in oil.

Place the eggplants under running cold water and wash off the salt and bitterness. Squeeze it a little, transfer it to the frying pan, and simmer for two to three minutes.

We cut the tomatoes into small pieces; you can grate half of them. Add to the vegetables and meat, fry for a few minutes until the sweet and sour taste of the tomato appears.

Pour in the rice. Before doing this, be sure to rinse it, changing the water five to six times until all the debris is gone. Mix the rice, meat and vegetables, cook without adding liquid so that the rice grains are saturated with spices and oil.

After about five minutes, when the rice acquires a bright color, pour in five glasses of water and immediately add salt to taste (salt, stir and taste). Increase the heat to maximum heat and wait until it starts to boil. Turn down the flame, set the heat to minimum, cover the pan with a lid and cook for 30 minutes.

During cooking, do not stir the rice or do it at the initial stage, until all the liquid has been absorbed into the grain. The photo shows that the rice turned out soft and crumbly. You will definitely like it delicious, be sure to cook it.

There is no need to infuse the finished dish. Immediately place the aromatic crumbly rice with meat and vegetables on plates and serve. You can serve it with a salad of fresh vegetables or make vegetable slices. Be sure to cook this rice with pork and vegetables in a frying pan; I hope the recipe with photos was simple.

Bon appetit!

Rice with vegetables and meat- a suitable dish for a family lunch or dinner. The set of vegetables can be to your taste, you can also add mushrooms. The dish turns out juicy, aromatic and very tasty.

Ingredients

To prepare rice with vegetables and meat you will need:

700 g of meat (I prepared it from beef pulp);

1.5 cups short grain rice;

1 carrot;

1 onion;

1 red bell pepper;

a handful of green beans;

2 cloves of garlic;

1 tbsp. l. ground sweet paprika;

salt, spices - to taste;

vegetable oil for frying.

Cooking steps

Wash the meat and dry with paper towels.

Fry the meat in vegetable oil over high heat until golden brown on all sides.

Chop the onion and carrots, add to the meat, fry everything together, stirring occasionally, for several minutes. Add a little water, about half a glass, cover with a lid and simmer over low heat for 40-45 minutes.