There is nothing more pleasant for a hostess than to please your loved ones and friends with a delicious and satisfying treat. Juicy tender meat and delicious aroma of oriental spices are a safe bet for any occasion. Incredibly delicious pilaf from pork ribs will rightfully decorate the festive feast.

Due to the fact that modern chefs have a huge selection of kitchen utensils at their disposal, you can cook various dishes anywhere. Delicious pilaf with pork ribs will never burn in a slow cooker and will provide a hearty dinner, even if there is no stove nearby. A cauldron will help out during outdoor recreation, and an ordinary frying pan can easily replace it in the kitchen.

Choose the most suitable dish and see a detailed recipe with a photo of pilaf with ribs. This will help you prepare a wonderful pilaf the first time.

The classic recipe for pilaf with ribs

Cooking time: 60 minutes

Servings: 6

Ingredients:

• Pork ribs - 1 kg
• Carrots - 3 pcs.
• Onions - 3 pcs.
• Rice 3 cups
• Garlic (dried) - a pinch
• Vegetable oil - 50 ml
• Zira - 1 tsp
• Curry - 1 tsp
• Bitter red pepper - 1 pc.
• Water - 1 liter
• Coarse sea salt - to taste
• Black peppercorns - 5-7 pcs.

Preparation:

Prepare all the food you need. Pork ribs are best taken with meat, not very large. Any rice will do, but it is better to take long-grain rice.

Rinse the meat well, wipe with a towel or napkin and cut the ribs into portions. If you decide to cook pork ribs pilaf in a saucepan, trim off the excess bacon. They can be melted along with the butter to make the rice even more flavorful.

Onions and carrots must be peeled and washed.

Vegetables should be cut not very thinly, but not into large pieces. Never grate carrots as this will make the rice sticky. Do not cut the onion into small cubes, traditional slicing into rings of 0.3-0.5 mm.

Rinse the rice well and cover with cold water so that the grains are slightly saturated. If you are using steamed cereals, you do not need to soak.

Drain off any water that has not been absorbed and dry the rice on a towel or fold it in a colander.

Pour vegetable oil into a skillet or cauldron. This recipe for pilaf with ribs is considered a classic, as it is suitable for cooking not only in the kitchen, but also in nature. Heat well and toss in some cumin seeds to brown slightly.

Add ribs and fry until golden brown on all sides.

If you are cooking in a slow cooker, it is better to put the meat on a separate plate to evenly fry the vegetables in turn. You can cook everything together in a skillet.

Place the onion on top of the ribs and let it brown a little.

Add carrots, stir and sauté with onions and meat until soft.

Add seasonings and spices, salt.

Pour in hot water and you can stir the future pilaf from pork ribs. Place the zirvak on the stove, bring to a boil and cook the ribs until tender.

Taste it with salt; the taste of zirvak should be slightly salty. Place the prepared rice, flatten with a spoon or spatula so that the cereals cover the food in an even layer. After laying the rice, you must not interfere with the food!

Bring the mixture to a boil and cover. Reduce heat gradually and continue cooking for another 20 minutes. During this time, all the liquid should be absorbed into the cereal.

Remove the finished pilaf from the heat, but do not open the lid right away - let it brew a little. Serve pork ribs pilaf on a wide plate and place in the center of the table.

Serve with it any pickles, sauces, salads and fresh herbs - the more snacks you cook, the more spectacular this treat will look. Give your loved ones a real holiday that they will remember for a long time!

Unfortunately, young hostesses who want to show off their culinary skills are often afraid to cook this oriental dish. This is due to the well-established stereotype that pilaf is an incredibly complex dish that only men can cook. In fact, there is nothing difficult to weld it on a regular stove.

• So that the pilaf with ribs is not overcooked and burnt, it is advisable to marinate the meat in advance and bring it to semi-readiness.
• Rice will be more crumbly if you fry it a little in hot oil before placing it in a saucepan.
• Pilaf with ribs will be even more fragrant if you add a little prunes to the zirvak.

This detailed step-by-step recipe with a photo of pilaf with ribs can be used for cooking in any dish on the stove or in a slow cooker. For oven cooking, it is best to use the pot version. Bon Appetit!

From a huge variety of recipes for cooking pilaf, I suggest that you familiarize yourself with one of them -. Pilaf is cooked in any family and in each in its own way. Therefore, I only offer the recipe according to which I myself sometimes cook it (if there are ribs). It is prepared without any sauce or pasta, only meat, rice, vegetables and spices.

Pilaf with ribs recipe:

• pork ribs - 500 grams;
• rice - 400 - 500 grams;
• onions - 2 - 3 heads;
• garlic - 1 head;
• large carrots - 1 pc.;
• vegetable oil;
• bay leaf - 3 - 4 leaves;
• pepper, spices - to taste;
• salt.

Chop the ribs into small pieces, but you can leave it as it is - it's not for everybody. Put them in a deep frying pan or cauldron, pour in a little vegetable oil and fry them until tender.

Then take them out and fry chopped onions and grated carrots in this oil. I only fry the vegetables a little because I don't want them to be dry. As soon as we fry them, add ribs to the pan and fill everything with boiled water.

It needs to be poured so much that it covers all the ingredients by about one centimeter. Sprinkle with spices, add lavrushka, pepper, chopped garlic (although you can not chop it, but throw it with whole cloves), salt to taste.

Now it's the turn. Someone pours it right into the pan, someone rinses it under running water, and someone soaks it for 15-20 minutes. I just rinse it and add it to the ingredients.

We cook all this good under a closed lid over low heat. In the process, I observe the water level, if it becomes less than the level of rice, then I add it. As soon as the rice is ready, turn off the heat and leave with the ribs to stand under a closed lid for 15 - 20 minutes, so that it absorbs all the moisture and aroma.

This is how light, juicy and tasty I got pilaf with ribs.


Bon Appetit everyone!

We offer another version of the well-known and beloved dish, which is prepared from meat, vegetables and rice. Pilaf with pork ribs prepared according to our recipe with a photo will make your dinner unforgettable, you can make pilaf from beef ribs or with lamb. Whatever ingredients you prefer, rest assured that this dish will turn out to be unmatched.

Far from everyone cooks pilaf with ribs, but in vain. The taste of such pilaf is no worse than that prepared according to a traditional recipe, and in terms of monetary costs, it is an order of magnitude lower. The recipe for pilaf with ribs is quite simple, but as with any dish, there are little secrets and subtleties of cooking everywhere, which you will soon learn about.

- Cooking time: 2 hours
- Servings Per Container: 8 Servings
- From the dishes you will need: a cauldron

Calorie pilaf with ribs

The calorie content of pilaf with ribs and its nutritional value are calculated for 100 grams of the finished dish. In this example, the calorie content of pilaf from pork ribs is considered.

We will take pilaf with pork ribs as the main recipe, we will consider it in more detail and accompany each cooking step with a corresponding photo, so it will be easier for you to prepare the dish. Pilaf with pork ribs is cooked in a cauldron, but if suddenly you don't have a cauldron at home, then don't be discouraged and don't run to the store for a new purchase. If you have a saucepan and deep pan with thick sides and bottom, this is fine.

Let's reveal all the cards and give you some useful tips, using which you will get delicious pork pilaf with ribs.

- One of the main rules of delicious pilaf is properly prepared carrots. It must be cut into strips with a knife, and not grated.

- To prevent pilaf from turning into porridge, use only varieties of long-grain rice.

- Pilaf is cooked strictly under a closed lid and is not mixed.

- After you finish cooking, let the ribs stand under the lid closed for another 30 minutes.

How to cook pilaf with ribs

This step-by-step recipe with a photo will tell you how to cook pilaf with ribs and feed the whole family with a delicious and aromatic dish.

Ingredients:

• Pork ribs - 1 kg.
• Rice - 300 gr.
• Carrots - 2 pcs.
• Onions - 2 pcs.
• Garlic - 2 heads
• Vegetable oil
• Seasoning for pilaf
• Ground black pepper
• Bay leaf

Step 1

Let's start cooking pilaf with the preparation of pork ribs. Wash them well and use a knife to separate them from each other. Heat the oil in a cauldron and fry the ribs until they have a characteristic crust.

Step 2

Peel and chop the onions and carrots. Then, in turn, add onions to the ribs, and then carrots. Cook the vegetables for about 10 minutes, stirring occasionally and sprinkling with spices. Peel the garlic and add to the cauldron, put the bay leaf.

Step 3

Continue simmering the pork ribs with the lid closed for about 15 minutes, adding a little water.

Step 4

Rinse the rice well in cold water and add to the cauldron to the ribs and vegetables. Pour water so that it covers the rice 2 centimeters, salt if necessary and cover with a lid. Bring to a boil and reduce the heat of the stove to a minimum. Once the rice is ready, set aside the cauldron and let it sit for another half hour.

Pilaf with pork ribs is ready. Bon Appetit.

Pilaf with lamb ribs is just as tasty as pilaf cooked according to the classic recipe. If, for some reason, you do not like pork, then we advise you to replace it with lamb ribs. Your pilaf will not turn out to be dry, lamb has a rather dietary meat, which is also easy to digest.

To cook pilaf from lamb ribs, take as a basis the classic cooking recipe described a little above. Replace pork ribs with lamb ribs by weight you need the same. Simmer them a little longer, about 20 minutes, so the meat will become much softer. Otherwise, the entire cooking process is unchanged.

Who doesn't love pilaf? Perhaps only those who have never tried it. Indeed, the dish is one of the most delicious among those that came to our table from Central Asia. And most of our compatriots like pilaf with ribs (pork) the most. The dish turns out to be simply magnificent, but only if the chef knows how to cook it correctly.

History of the dish

Today it is difficult to say where and when exactly pilaf was first cooked. Almost every people of Central Asia claims that this great discovery belongs to their compatriots. And it is prepared in many countries: in Uzbekistan, Azerbaijan, Tajikistan, as well as in Iran and a number of others.

Moreover, this dish is not simple, but ritual. That is, it must be prepared at various important events, be it a wedding, birth of a child, funeral and any others.

Although pilaf is usually cooked by women on ordinary days, connoisseurs know for sure that only men can create a real work of culinary art. Therefore, if pilaf is being prepared for a holiday or simply for the arrival of guests, the head of the family must make it. And on especially solemn occasions, a real expert is invited, who often comes from another city.

And since such attention is paid to it, it is quite expected that the taste qualities of properly prepared pilaf are simply excellent.

We select the right ingredients

Of course, real pilaf is always prepared with lamb. However, not all of our compatriots like this meat - it often has a very specific smell, which is especially appreciated by Asians, but it discourages people who are not accustomed to it.

In addition, lamb is always fried in fat tail fat. It can be difficult to find, not to mention the fact that it further enhances the unusual scent. Therefore, most of our compatriots propose to abandon lamb in favor of the usual pork. And it is with pork ribs that pilaf, the recipe from the photo of which you will see below, usually turns out to be incomparable.

First you need to find the right products:

• Pork ribs - 1 kilogram.
• Long grain rice - 1 kilogram.
• Carrots - 1 kilogram.
• Onions - 4-5 pieces.
• Garlic - 1 head.
• Vegetable oil - 0.5 cups.
• Salt, barberry, turmeric, cumin - to taste.

In general, there are usually no problems with finding ingredients - most of them are freely available at any grocery store.

But with rice, it's not so simple. Some connoisseurs like steamed rice more - it makes pilaf more crumbly. Others prefer the Akmarzhan variety - its grains easily absorb the smell and taste of meat and vegetables, making the taste of the dish brighter. Decide for yourself which option is best for you.

Cooking in a cauldron

Of course, the real recipe for pilaf with ribs (pork in our case) involves the use of a cauldron. Therefore, first of all, we will consider this option.

The butter is poured into a cauldron and heats up well. Finely chopped onion is also added here and fried until half cooked. Pork ribs, washed, dried with a paper towel and cut into separate pieces, are added here.

When an appetizing crust appears on the meat, add the peeled and cut carrots to the cauldron. Now we pour half a liter of water here and simmer for about 30 minutes - the result is a "zirvak" or a base for pilaf.

While the zirvak is being prepared, the rice should be rinsed well and soaked for 20-25 minutes in cold water.

After the allotted time has elapsed, add all the seasonings to the zirvak, as well as the head of garlic peeled from the top layer of the husk - you do not need to peel or divide it into cloves. Pour rice on top and pour cold water on top - it should cover the grain by about 3-4 centimeters.

Cook on low heat for 20-30 minutes, until the pilaf absorbs some of the water - the rest should evaporate. We leave under the lid for 30-50 minutes and tilt the cauldron onto a large dish so that the meat and vegetables are on top. Bon Appetit!

We use a multicooker

You can cook pilaf with ribs (pork) and in a slow cooker. Yes, it will not taste exactly right, but it saves a lot of time.

Prepare the ribs (rinse, dry, cut) and fry in vegetable oil in a multicooker bowl in the "Baking" mode - 15 minutes on both sides. Pull out the meat.

Fry chopped carrots with onions in the same mode for about 10 minutes.

We return the ribs to the bowl, pour three glasses of water and "bake" for 30 minutes - make sure that the water does not evaporate, otherwise the meat and vegetables will burn. Add all the seasonings here, pour out the washed rice, stick garlic on top of it and fill it with water. We start the "Rice" program and wait for the sound signal.

The result obtained will certainly pleasantly surprise you, proving that you can cook exquisite pilaf in a multicooker as well.

Conclusion

This concludes our article. Now you know how to cook The recipe, although it seems complicated, in fact, any novice chef can master it.