Adding raisins to pilaf is far from new.
In eastern countries, this has been done for a long time and dishes with an unusual taste are obtained.
Moreover, raisins go equally well with both meat pilaf and dessert options.
Therefore, such a dish can be prepared for both a man and a child.
Will we please the household with pilaf with raisins?
Pilaf with raisins - general principles of cooking
Rice is the basis of any pilaf. The type and taste of the dish depends on the quality and variety. Long-grained cereals are often used, but round rice can also be used for sweet dishes. Before cooking, it is always washed until the water is completely transparent.
Any raisins can be used for pilaf. But raisins are especially appreciated. The product is washed and then dried with a towel. If there are branches on the grapes, then they need to be pinched off.
In addition to rice and raisins, other dried fruits are often added to pilaf: dried apricots, prunes, you can put nuts, candied fruits. If pilaf is with meat, then besides it there are vegetables, mainly carrots, onions and garlic. Well, all kinds of spices, the number of which is unlimited.
Uzbek pilaf with raisins and lamb
The recipe for Uzbek pilaf with raisins and lamb, which will surprise you with its unique taste and incomparable aroma. It is better to use raisins.
Ingredients
1 kg lamb;
150 grams of raisins;
800 grams of rice;
Turmeric;
head of garlic;
Bay leaf;
0.6 kilograms of carrots;
3 large onions.
Cooking
1. Rinse the lamb, dry it and cut into large pieces.
2. In a cauldron, heat the oil to a haze, about a glass and lower the meat. Fry until brown, make a large fire, do not reduce.
3. Cut carrots into strips, onions into large cubes.
4. First, send the onion to the meat, fry for a minute.
5. Add carrots, cover and simmer under the lid for five minutes.
6. At this time, you need to rinse the raisins and rice, you can combine them. Rice is washed at least 7 times until the water is completely transparent.
7. Add spices to the cauldron: saffron, zira, turmeric and all the rest.
8. Next, spread the rice with raisins, salt.
9. Pour boiling water from the kettle so that the water is 2.5 centimeters higher than the food level.
10. Now we take the washed head of garlic and stick it in the center of the dish.
11. Put a bay leaf on top, cover the cauldron.
12. After boiling, we simmer the pilaf on a minimum heat for 20 minutes, then turn it off and, without opening, leave it for another half an hour.
Sweet pilaf with dried apricots and raisins
It doesn’t take much time to cook sweet pilaf with raisins and dried apricots. The dish is very simple, but quick and tasty. Ideal for breakfast, afternoon snack and just to feed the little fussy. If desired, you can also add a little prunes to it.
Ingredients
70 grams of dried apricots;
70 grams of raisins;
1 glass of rice;
50 ml refined vegetable oil;
Sugar to taste.
Cooking
1. Wash the rice immediately. You can use a long or rounded cereal, it does not really matter. We take the one we like.
2. Lightly dry the rice.
3. Heat the oil in a frying pan.
4. Add rice and fry until golden brown, periodically stir the cereal.
5. We wash dried fruits. Dried apricots can be cut into cubes or strips.
6. We shift the rice from the pan to a saucepan or cauldron.
7. In the same pan, fry raisins with dried apricots and also transfer to a cauldron, stir.
8. Add two cups of boiling water, salt a little so that the dish shows taste, cover and simmer until tender.
9. Turn off after 20 minutes and let it stand for the same amount.
10. When serving, you can sprinkle sugar on top.
Pilaf with raisins, nuts and meat "Padishah"
Another amazing oriental dish that you should definitely try. The name alone is worth it! In the East, they use lamb or beef, but we can also take pork. In general, any meat, but only walnuts.
Ingredients
1 glass of rice;
500 grams of meat;
100 grams of oil;
2 carrots;
1 onion;
150 grams of nuts;
150 grams of raisins;
3 cloves of garlic;
2 bay leaves;
Salt pepper.
Also added to the dish: barberry, marjoram, cumin. I leave them at my discretion.
Cooking
1. Cut the onion, throw it into hot oil, cook for a minute.
2. Cut the carrots into strips and also fry with onions.
3. Now it's the turn to lay the meat, which we cut into small cubes. Fry together with vegetables. If beef is laid in pilaf, then you can cover the lid and stew the dish a little.
5. We wash the rice with raisins, put it in a cauldron.
6. Salt, add boiling water, about 1 centimeter above the rice, put the garlic and bay leaf.
7. Cover and simmer for half an hour.
8. Turn off, let stand for half an hour.
Sweet pilaf with dried apricots and raisins in a slow cooker
Another option for a dessert dish that is cooked in a slow cooker. To taste, you can add cinnamon, more sugar and even vanilla to it. It is better to use steamed rice, it turns out tastier with it.
Ingredients
100 grams of raisins;
100 grams of dried apricots;
1 multi-cup steamed rice;
1 multi-glass of water;
2 spoons of sugar;
30 grams of butter.
Cooking
1. We wash rice and dried fruits. We cut the dried apricots into strips, leave the raisins whole.
2. Put oil in the slow cooker, add dried fruits and fry in the baking mode for 10-12 minutes.
3. Put rice, sugar, you can add sweet spices, stir.
4. Pour in water and put on the pilaf mode for half an hour. Similarly, you can cook on the extinguishing program.
5. After the signal, we do not immediately open the multicooker and let the pilaf stand for another half hour, the heating can be turned off.
Pilaf with raisins and apples
Another version of sweet pilaf with raisins and apples. Some have been familiar with this dish since childhood. It is really tasty, fragrant and worth attention. You can take any apples, but round rice is better.
Ingredients
1 glass of rice;
2 apples;
100 grams of raisins;
5 tablespoons of sugar;
3 tablespoons of butter;
Water 3 cups.
Cooking
1. We wash the rice and put it in a saucepan.
2. Pour 2 cups of boiling water and cook over low heat for 5 minutes, cover with a lid.
3. We wash the raisins and throw them into the pan, put sugar with it. Cover and cook for another 5 minutes.
4. Cut the apples into cubes. The peel can be removed or left, do it to your taste.
5. We throw apples into almost ready rice, mix and simmer for another 5 minutes. Pilaf is ready!
Sweet pilaf with dried apricots, raisins and prunes
Another recipe for a sweet pilaf with raisins and dried apricots, which also includes prunes, nuts and carrots. Yes, it is she who makes this dish unusual and adds bright colors.
Ingredients
100 grams of rice;
1 carrot;
50 grams of dried apricots:
50 grams of nuts;
50 grams of raisins;
50 grams of prunes;
40 grams of oil;
Cooking
1. We wash all dried fruits, cut prunes and dried apricots into small strips.
2. Chop the nuts and fry.
3. Shred carrots into strips or cut into cubes, but not small.
4. Put oil in a cauldron and fry the carrot until golden brown.
5. Add dried fruits, fry for a couple more minutes.
6. Put well-washed rice, a pinch of salt.
7. Pour a glass of boiling water, cover and simmer until the rice is ready.
8. When serving pilaf, sprinkle with nuts. Sugar can also be added to taste, but dried fruit is usually sufficient.
Even sweet pilaf requires salt. It gives the rice flavor, makes the dish rich. If you do not add salt, it may appear "empty".
Repeated washing of rice is the norm for pilaf. But the sweet dish is often cooked and viscous. And sometimes round rice is specially used so that the pilaf looks more like porridge.
Raisins are different. And not only in appearance, but also in taste. If the berries are sour, then add a little sugar to the pilaf. If, on the contrary, they are very cloying, then you can reduce the amount of sugar in the recipe.
Both sweet and regular pilaf take time to fully develop the taste. Therefore, do not rush to lay it out on plates and let the dish brew under the lid. It will become much tastier.
Delicious pilaf is obtained only in dishes with thick walls. Basically, a cauldron is used for cooking. But, if it is not there, then you can use a cast-iron skillet or stewpan. But in a Teflon pan, pilaf does not turn out the way it should be.
Sugar increases the stickiness of rice. Therefore, it is better to add it to the finished dish, unless, of course, according to the recipe, it is intended to cook porridge.
There is a huge variety of types of pilaf. However, the principle of preparation for all options is the same. A dish is considered pilaf if there are two components. This is the so-called zirvak and the cereal part. Zirvak is combined from such components as meat, fish, dried fruits. The cereal part can also consist not only of rice.
Uzbek pilaf: a classic recipe
"Pilaf" is translated from Turkic as "boiled rice". This cereal is the main component of the classic pilaf. It is believed that the principles of cooking pilaf developed in the Middle East, in particular, in India. At the same time, rice as an agricultural crop appeared earlier in China. But in Chinese cooking, rice is consumed cooked separately from other foods.
There are many recipes for pilaf. The main difference between pilaf and other similar dishes is not the composition of the components, but the cooking technology. The principle of this technology is that one of the parts is prepared separately. But some housewives understand this fact literally, but this is not entirely true.
To prepare a classic lamb pilaf, you will need a cauldron or other dishes with thick walls and a bottom. The use of sunflower oil in the preparation of pilaf is undesirable. The best result can be achieved if you cook pilaf in cottonseed oil. Lamb must be used for this dish. Although pilaf with chicken is not uncommon even in restaurant menus. The only principle is that meat for pilaf cannot be cut finely. Together with meat, tail fat is added to pilaf. It is believed that it gives the dish a milder taste.
It is better to fry onions after meat. Before laying carrots, it should remain half-moist. Carrots for pilaf are cut into small strips, 1–1.2 kg of carrots are added per 1 kg of rice. Optional, but desirable ingredients for pilaf are chickpeas, garlic, zira, barberry, saffron. Thanks to these components, pilaf acquires a peculiar shade and taste, but in their absence it does not cease to be considered pilaf.
Chickpeas are also known as American peas. It must be soaked at least three hours before cooking pilaf. It is aged in cold water at room temperature. You need to add peas to pilaf before laying rice. If you want to add raisins to pilaf, you also need to soak it first, and then squeeze it a little.
Good rice for pilaf, absorbing a sufficient amount of moisture, should remain intact, not boiled. Give preference to Italian varieties from which paella is prepared. Choose Uzbek or Tajik varieties. Discard Thai and Indian rice: they quickly boil soft.
In recipes, there is an option when salt is added to zirvak. However, experts advise salting not zirvak, but raw rice. Salt promotes better absorption of moisture, pilaf as a result is more crumbly
Classic meat pilaf
For a classic meat pilaf you will need: - 1.5 kg of meat - 1 kg of rice - 1 kg of carrots - 0.5 kg of onions - 450 g of oil - some spices and seasonings for pilaf, salt. Raisins and dried fruits can be added if desired.
If fat tail fat is available, it must be cut into small pieces and fried over low heat. Then fry the meat until golden brown. Add chopped onion to it. Put the carrots to the prepared meat and onions. Fry all foods for about ten minutes. At this stage, you can add spices.
Then fried vegetables, meat and spices are poured with boiling water. After that, the fire must be reduced and the food simmered for about 30 minutes. Zirvak is considered ready when the liquid has almost completely evaporated and the oil becomes transparent. Next comes the crucial stage - the laying of rice.
Pre-washed rice should be laid out in an even layer on the meat. Pour over top in a thin stream. hot water, so that it covers the rice by 2 cm. Cook the pilaf for another 15–20 minutes. During this time, the water should evaporate, and the rice should be half cooked. Then turn off the fire. Using a spoon, collect the rice in a slide towards the center and cover with a plate. Top the dishes should be closed with a lid. Let the pilaf brew for 10-15 minutes.
Pilaf is best served hot. A salad of tomatoes, onions and bell peppers is perfect for the dish.
The mistress of my kitchen is my wife, she cooks excellently, and she can easily cook pilaf herself. But once a week, it just so happened, I am in charge of the kitchen, and at the insistence of my family I cook pilaf myself.
Having purchased the necessary products, having carefully prepared for the upcoming process, I begin to cook, trying not to miss not the slightest error. I won’t say big words, but according to the reaction of others, I seem to be able to do it not badly ...
I want to immediately clarify and clarify that this is not the legendary Sophie Osh, which has no equal, and I think that pilaf experts will agree with this. Indeed, even in Bukhara itself, there are several types and methods of cooking, and this pilaf recipe what we will cook with you will somehow resemble Sophie Osh, but only in a more simplified version.
Pilaf with raisins recipe with step by step photos
- To prepare pilaf, we need:
- Cottonseed and linseed oil - 600-700 gr.
- Meat - 500-800 gr. (Maybe more)
- Lamb fat tail - 200 g.
- Onions - 2-3 heads
- Carrots - 1 kg.
- Garlic - 2 heads
- Rice - 1.5 kg.
- Round peas - 100-200 gr. (Approximately half of a 200 g glass)
- Yellow raisins (special for pilaf) - 50-100 g.
- Zira - 1 teaspoon
- Salt - 4 tbsp. spoons
First of all, in order not to forget to put something in the process, we prepare the necessary products and put a kettle of water on to boil to further soak the rice...
In a very hot oil, fry the meat together with fat tail, cut into large pieces. It is important to know that meat retains juiciness more when coarsely chopped. Roasting of meat and fat tail occurs quite quickly, 2 - 3 minutes, until a faint ruddy color is formed.
Next, put the chopped onion not very thin and reduce the heat to a minimum, close the lid tightly and leave to simmer for 5 minutes. Do not overcook the onion, releasing moisture in the process of cooking pilaf, the onion will not allow the meat to burn.
Then we put the carrots, previously cut into strips, close the lid tightly and leave to simmer over low heat - 30 minutes.
By this time, boiling water should already boil, which we set at the beginning. Before pouring boiling water, put 2 tablespoons of salt on a cup of rice, pour hot water just above the surface of the rice and immediately put the water to boil again in the kettle, for further pouring into the cauldron. Leave for 20-30 minutes while the carrots languish.
After 30 minutes after laying the carrots, put the pre-soaked Peas and Raisins, Zira and Garlic. Peas are soaked at least 3-5 hours before cooking. Closing the cauldron tightly with a lid, we simmer for another 10 minutes.
Meanwhile, rinse the rice with cold water 3 times. Then we put rice in a cauldron, add a little more cumin, put salt - 2 tablespoons ...
Pour boiling water over the ladle in order to avoid partial boiling of rice. We put the fire on maximum and patiently mix only the rice.
As soon as the water is absorbed, close the lid of the cauldron and rapidly steam the rice - 5 minutes. Then, having slightly reduced the fire, we open the lid of the cauldron and, having thoroughly mixed only the rice, round it spherically, make through holes with a long knife in order to circulate steam ...
Tightly close the lid of the cauldron, reduce the heat to a minimum and leave for 20-30 minutes. Patiently, without opening the lid, we courageously wait for the time. In the meantime, we prepare salads for pilaf and set the table.
After mixing the required amount of rice, first we put the rice in a not very thick layer, put the carrots on top of the rice, after the fat tail meat and garlic
As for drinks, the dish is served with “correctly” brewed green tea from selected varieties.
It turns out with a certain sweet aftertaste - this radically changes the usual taste. And to know all the charm of the true and magical taste, you should try this wonderful dish.
I promise, after such calories, the Children will be obedient and will not disturb, and the Wife will remain satisfied ...
According to this recipe, we have mounted a demo video clip, in which, without words, in practice, the whole process is shown. Guided by this recipe and reviewing
And how often do you cook pilaf with raisins? Agree, many have not even tried this combination. I propose to rectify this situation and represent delicious recipe pilaf with meat and raisins.
Pilaf is a frequent guest on the table in every home. After all, there are a lot of recipes for this dish, and each housewife has her own secrets of preparing it, as well as the recipe for making borscht.
Rice is a very popular and important cereal crop. Have you noticed how many varieties of rice there are? None of the cereals can boast of such a variety. More than one rack is allocated on the shelves in rice stores, because brown, steamed, polished, black and wild rice, Basmati rice, Jasmine, Arborio, sushi rice, etc. must fit somewhere.
It was for this recipe that I chose my favorite variety - Basmati. It has such a special flavor that no oriental spices are needed for this pilaf. Enough salt, black pepper and a head of garlic.
You can choose any meat, be it beef, pork, lamb or chicken. Raisins are only pitted and the larger the better.
The color of the raisins doesn't matter. You can add both dark and light raisins, or you can combine both of them together.
Total cooking time - 1 hour 20 minutes
Active cooking time - 25 minutes
Cost - $ 6.5
Calorie content per 100 gr - 256 kcal
Number of servings - 6 servings
How to cook pilaf with meat and raisins
Ingredients:
Rice - 300 g
Beef - 500 g
Raisins - 100 g
Carrot - 1 pc.
Onion - 1 pc.
Salt - to taste
Garlic - 1 head
Vegetable oil- 4 tablespoons
Black pepper - to taste
Cooking:
Fry the beef in a deep thick-walled pan with hot oil. When a golden crust appears on the meat, pour boiling water over it (about 1.5 cups) and simmer for 30-50 minutes over low heat. 
Onion cut into small cubes. Cut carrots into strips. 
When all the water in the meat has almost boiled away, add the vegetables. Salt, pepper. Simmer for 5-6 minutes with the lid closed. 
Adding raisins to pilaf is far from new.
In eastern countries, this has been done for a long time and dishes with an unusual taste are obtained.
Moreover, raisins go equally well with both meat pilaf and dessert options.
Therefore, such a dish can be prepared for both a man and a child.
Will we please the household with pilaf with raisins?
Pilaf with raisins - general principles of cooking
Rice is the basis of any pilaf. The type and taste of the dish depends on the quality and variety. Long-grained cereals are often used, but round rice can also be used for sweet dishes. Before cooking, it is always washed until the water is completely transparent.
Any raisins can be used for pilaf. But raisins are especially appreciated. The product is washed and then dried with a towel. If there are branches on the grapes, then they need to be pinched off.
In addition to rice and raisins, other dried fruits are often added to pilaf: dried apricots, prunes, you can put nuts, candied fruits. If pilaf is with meat, then besides it there are vegetables, mainly carrots, onions and garlic. Well, all kinds of spices, the number of which is unlimited.
Uzbek pilaf with raisins and lamb
The recipe for Uzbek pilaf with raisins and lamb, which will surprise you with its unique taste and incomparable aroma. It is better to use raisins.
150 grams of raisins;
800 grams of rice;
0.6 kilograms of carrots;
3 large onions.
1. Rinse the lamb, dry it and cut into large pieces.
2. In a cauldron, heat the oil to a haze, about a glass and lower the meat. Fry until brown, make a large fire, do not reduce.
3. Cut carrots into strips, onions into large cubes.
4. First, send the onion to the meat, fry for a minute.
5. Add carrots, cover and simmer under the lid for five minutes.
6. At this time, you need to rinse the raisins and rice, you can combine them. Rice is washed at least 7 times until the water is completely transparent.
7. Add spices to the cauldron: saffron, zira, turmeric and all the rest.
8. Next, spread the rice with raisins, salt.
9. Pour boiling water from the kettle so that the water is 2.5 centimeters higher than the food level.
10. Now we take the washed head of garlic and stick it in the center of the dish.
11. Put a bay leaf on top, cover the cauldron.
12. After boiling, we simmer the pilaf on a minimum heat for 20 minutes, then turn it off and, without opening, leave it for another half an hour.
Sweet pilaf with dried apricots and raisins
It doesn’t take much time to cook sweet pilaf with raisins and dried apricots. The dish is very simple, but quick and tasty. Ideal for breakfast, afternoon snack and just to feed the little fussy. If desired, you can also add a little prunes to it.
70 grams of dried apricots;
70 grams of raisins;
50 ml refined vegetable oil;
1. Wash the rice immediately. You can use a long or rounded cereal, it does not really matter. We take the one we like.
2. Lightly dry the rice.
3. Heat the oil in a frying pan.
4. Add rice and fry until golden brown, periodically stir the cereal.
5. We wash dried fruits. Dried apricots can be cut into cubes or strips.
6. We shift the rice from the pan to a saucepan or cauldron.
7. In the same pan, fry raisins with dried apricots and also transfer to a cauldron, stir.
8. Add two cups of boiling water, salt a little so that the dish shows taste, cover and simmer until tender.
9. Turn off after 20 minutes and let it stand for the same amount.
10. When serving, you can sprinkle sugar on top.
Pilaf with raisins, nuts and meat "Padishah"
Another amazing oriental dish that you should definitely try. The name alone is worth it! In the East, they use lamb or beef, but we can also take pork. In general, any meat, but only walnuts.
500 grams of meat;
100 grams of oil;
150 grams of nuts;
150 grams of raisins;
3 cloves of garlic;
2 bay leaves;
Also added to the dish: barberry, marjoram, cumin. I leave them at my discretion.
1. Cut the onion, throw it into hot oil, cook for a minute.
2. Cut the carrots into strips and also fry with onions.
3. Now it's the turn to lay the meat, which we cut into small cubes. Fry together with vegetables. If beef is laid in pilaf, then you can cover the lid and stew the dish a little.
5. We wash the rice with raisins, put it in a cauldron.
6. Salt, add boiling water, about 1 centimeter above the rice, put the garlic and bay leaf.
7. Cover and simmer for half an hour.
8. Turn off, let stand for half an hour.
Sweet pilaf with dried apricots and raisins in a slow cooker
Another option for a dessert dish that is cooked in a slow cooker. To taste, you can add cinnamon, more sugar and even vanilla to it. It is better to use steamed rice, it turns out tastier with it.
100 grams of raisins;
100 grams of dried apricots;
1 multi-cup steamed rice;
1 multi-glass of water;
30 grams of butter.
1. We wash rice and dried fruits. We cut the dried apricots into strips, leave the raisins whole.
2. Put oil in the slow cooker, add dried fruits and fry in the baking mode for 10-12 minutes.
3. Put rice, sugar, you can add sweet spices, stir.
4. Pour in water and put on the pilaf mode for half an hour. Similarly, you can cook on the extinguishing program.
5. After the signal, we do not immediately open the multicooker and let the pilaf stand for another half hour, the heating can be turned off.
Pilaf with raisins and apples
Another version of sweet pilaf with raisins and apples. Some have been familiar with this dish since childhood. It is really tasty, fragrant and worth attention. You can take any apples, but round rice is better.
100 grams of raisins;
3 tablespoons of butter;
1. We wash the rice and put it in a saucepan.
2. Pour 2 cups of boiling water and cook over low heat for 5 minutes, cover with a lid.
3. We wash the raisins and throw them into the pan, put sugar with it. Cover and cook for another 5 minutes.
4. Cut the apples into cubes. The peel can be removed or left, do it to your taste.
5. We throw apples into almost ready rice, mix and simmer for another 5 minutes. Pilaf is ready!
Sweet pilaf with dried apricots, raisins and prunes
Another recipe for a sweet pilaf with raisins and dried apricots, which also includes prunes, nuts and carrots. Yes, it is she who makes this dish unusual and adds bright colors.
100 grams of rice;
50 grams of dried apricots:
50 grams of nuts;
50 grams of raisins;
50 grams of prunes;
40 grams of oil;
1. We wash all dried fruits, cut prunes and dried apricots into small strips.
2. Chop the nuts and fry.
3. Shred carrots into strips or cut into cubes, but not small.
4. Put oil in a cauldron and fry the carrot until golden brown.
5. Add dried fruits, fry for a couple more minutes.
6. Put well-washed rice, a pinch of salt.
7. Pour a glass of boiling water, cover and simmer until the rice is ready.
8. When serving pilaf, sprinkle with nuts. Sugar can also be added to taste, but dried fruit is usually sufficient.
Even sweet pilaf requires salt. It gives the rice flavor, makes the dish rich. If you do not add salt, it may appear "empty".
Repeated washing of rice is the norm for pilaf. But the sweet dish is often cooked and viscous. And sometimes round rice is specially used so that the pilaf looks more like porridge.
Raisins are different. And not only in appearance, but also in taste. If the berries are sour, then add a little sugar to the pilaf. If, on the contrary, they are very cloying, then you can reduce the amount of sugar in the recipe.
Both sweet and regular pilaf take time to fully develop the taste. Therefore, do not rush to lay it out on plates and let the dish brew under the lid. It will become much tastier.
Delicious pilaf is obtained only in dishes with thick walls. Basically, a cauldron is used for cooking. But, if it is not there, then you can use a cast-iron skillet or stewpan. But in a Teflon pan, pilaf does not turn out the way it should be.
Sugar increases the stickiness of rice. Therefore, it is better to add it to the finished dish, unless, of course, according to the recipe, it is intended to cook porridge.