See crumbly pork pilaf in a cauldron. Pork pilaf in a cauldron: recipe with photos step by step

Pilaf is an incredibly tasty and satisfying dish. Many housewives consider pilaf difficult to prepare and prefer not to cook it at all. But that's not true! Pilaf is a quick and simple dish. Not many people know, but if you use steamed rice instead of regular rice, the preparation will become much easier.

The pilaf will be tasty and crumbly. A mixture of aromatic spices for pilaf can be bought at any store, which will make cooking even easier. Today's site website offers recipe for pilaf with pork cooked in a cauldron. Step-by-step preparation photos will help you avoid mistakes in the process.

Pork pilaf in a cauldron: step-by-step recipe

You will need the following products:

Pork (shoulder or neck) – 800 grams
Steamed rice – 400 grams
Carrots – 300 grams
Onions – 300 grams
Vegetable oil – 100 grams
Spices for pilaf – 40 grams. Or individually (black pepper, red pepper, turmeric, cumin)
Garlic – 60 grams (1-2 large heads);
Salt - to taste

Preparation:

1. Cut the pork fillet into large pieces: this way the meat will remain juicy and will be much tastier. The meat can first be pierced with a tenderizer (a special meat pounder with knives; the meat cooks faster and becomes soft).

2. Cut the carrots into large strips.

3. Cut the onions into cubes.

4. Pour vegetable oil into a cauldron or cast iron duck pot, heat it over medium heat, lay out pieces of meat, fry until golden brown.

5. Add carrots to the fried pork and continue frying.

6. After five minutes, add the onions, fry for a few more minutes until the onions are browned. Add spices and salt and mix. You can use ready-made spice mixtures for pilaf. Or add separately - ground black pepper, ground red pepper, turmeric, cumin.

7. Now it’s the turn of the rice. We rinse it several times in water, carefully place it on top of the meat, trying to cover the entire surface, and level it with a spoon. Pour hot boiled water into the cauldron in a thin stream. The water should cover the rice by one centimeter. Cover the pilaf with a lid, reduce the heat, and leave to simmer for 20 minutes.

8. Meanwhile, peel the top husk from the head of garlic.

9. After 20 minutes, open the lid, use a spoon to make two deep holes in the rice, and place the garlic in them. We “bury” the holes, cover the pilaf with a lid, and cook for another 10 minutes.

When all the water has evaporated, the pilaf will be ready. Now you can mix it.

Kazan is a classic utensil for preparing pilaf. It is believed that traditional oriental treats can only be cooked over an open fire. Despite this, there are several ways to cook pork pilaf in a cauldron - it can be not only a fire, but also a regular gas or electric stove. Thus, a wonderful tasty and satisfying dish can be prepared even at home.

Step-by-step recipe for pilaf with pork in a cauldron

Cooking time : 90 minutes

Number of servings : 6

Ingredients :

Pork - 500-600 g
Rice - 2 cups
Carrots - 2 pcs.
Onions - 2 pcs.
Vegetable oil - 100 ml
Garlic - 1 pc.
Seasoning (ready) - 1 tsp.
Salt - to taste

Preparation :

Prepare all the necessary products. It is best to take the meat from the neck or shoulder, but the rib portion will also work. Pay special attention to cereals. It is best to use parboiled rice, but regular rice will do.
Cut the pork into small pieces, about 2-3 centimeters in size.
Cut the onion into rings of medium thickness.
Cut the carrots thinner: into bars, rings or strips (optional).
Pour oil into a cauldron and heat. When the oil boils, put pieces of meat in it and fry until golden brown.
Add the onion, stir and continue frying along with the meat for a few more minutes.
When the onions acquire a beautiful golden hue, add the carrots.
Fry the carrots for several minutes, then fill the entire contents of the cauldron with water (not higher than the level of the food).
Bring the mixture to a boil over high heat, then add salt and spices. You can use ready-made spices, a curry mixture, or add cumin, turmeric and allspice to taste. Reduce heat and cook zirvak until carrots are soft.
When the pilaf base is ready, add pre-washed rice.
Spread the cereal into an even layer over the surface. It is very important not to mix the products in the cauldron!
Add a little water: the liquid level should be 1-2 centimeters above the rice. Rinse the head of garlic in cold water, dry and place in a cauldron.
After adding water, increase the heat and bring the mixture to a rolling boil. Cook until the liquid has completely evaporated. It is not advisable to stir the food, but you can pierce the top layer of rice with a spatula in several places.
When the rice has swelled well and all the liquid has gone, cover the cauldron with a lid and reduce the heat. Simmer the pilaf for about 10 minutes, then remove from the stove. Without removing the lid from the cauldron, leave the pilaf for another 10 minutes in a warm place. You can put it in the oven or cover it with a warm blanket.
Delicious pork pilaf in a cauldron is ready. It is customary to serve the treat on a flat, wide plate.

As an addition, you can use salads, snacks, pickles or traditional green tea.

Despite the apparent simplicity of the dish, it is not always possible to prepare perfect pilaf. If you leave the cauldron on the stove, the rice can easily turn into a sticky porridge. Undercooked and tough meat won't give much pleasure either. Using simple tips on how to cook pork pilaf in a cauldron, you will always have a great treat on your table that neither an adult nor a child will refuse.

The main and basic rule that you should know is to use only high-quality and fresh products. The meat should be pink with white fat. Yellow fat and sticky pulp indicate that the product is stale.
Cooking pork pilaf in a cauldron consists of three main stages: zirvak, adding rice and bringing the dish to full readiness. Thanks to this order, all products reach readiness evenly, forming a unique unique taste of the finished dish. If desired, zirvak can be prepared in advance.
Delicious pork pilaf in a cauldron can be prepared with any type of rice. But at home, to make the pilaf crumbly, it is best to take steamed cereal. Using regular rice, you will need to rinse it in advance and soak it in cold water for 50-60 minutes.
Before cooking pork pilaf in a cauldron, prepare the spices. You can use ready-made spice mixtures, or you can make them yourself. The main components of the mixture are: cumin, which helps the fatty dish to be better absorbed, and turmeric, which gives a unique taste and color. You can also add hot capsicum, barberry, raisins, nutmeg and other spices to improve the taste.
If you first fry the cumin seeds in hot oil, the pilaf will be even more flavorful.
It is advisable to serve the finished pilaf immediately after cooking. But if the dish remains, it can be frozen and, if necessary, reheated in the microwave.

Knowing the basic recipe for pilaf with pork in a cauldron, a step-by-step version of which we have offered, you can always prepare a wonderful oriental treat in your kitchen. Bon appetit!

Favorite homemade pork pilaf recipe. Absolutely any housewife can prepare delicious pilaf with pork using this recipe. They will tell me that the recipe for pilaf with pork is wrong, not classic, the pilaf should be with lamb. And it tastes good to me. Try it and you will like it!

rice, pork fillet, carrots, onion, garlic, vegetable oil, bay leaf, barberry, coriander, ground black pepper, ground red pepper, salt

The secret to making delicious crumbly pork pilaf. I will cook pilaf in a slow cooker, but you can also use a regular cast iron cauldron.

long grain rice, pork, onions, carrots, garlic, garlic, vegetable oil, salt, barberry, bay leaf, ground black pepper, ground red pepper...

To prepare delicious pilaf, you need to take into account some details, the main one of which is the cauldron. But if you don’t have a cauldron, and you won’t buy one specifically for pilaf, you can replace the cauldron with a deep wok pan, a duck pot, or just a pan with thick walls and a thick bottom. For everything else, follow my pilaf recipe.

pork, pork, carrots, rice, garlic, cumin, bay leaf, allspice, salt, seasoning, vegetable oil

Under such an unusual name as “kapiznyak” hides a hearty, tasty and simple homemade dish reminiscent of pilaf. But, in addition to rice and meat, kapiznyak includes a third equally important ingredient - sauerkraut! Due to the sauerkraut, the dish has a spicy taste with a slight sourness, the rice turns out crumbly, and the meat is soft and juicy.

pork, long grain rice, sauerkraut, onions, carrots, sunflower oil, salt, ground black pepper, water

Buckwheat pilaf is prepared according to the principle of rice pilaf - vegetables, meat and cereals are stewed in one bowl. The dish turns out very tasty, even those who don’t like buckwheat will be delighted.

buckwheat, pork, carrots, onions, garlic, garlic, salt, black pepper, spices, vegetable oil

Usually, at all meetings of friends, corporate events in nature and other joint pastimes, it is customary to cook kebabs. As a result, interest in cooking disappears, and the kebabs themselves often don’t turn out very well. We have come out of this vicious circle. The idea turned out to be simple - pilaf!!! Everyone is delighted with this dish; pilaf is suitable for both meat-eaters and almost “vegetarians”.

pork, rice, carrots, onions, garlic, pork skin, vegetable oil, cumin, barberry, salt

Many people love pilaf, but everyone prepares it differently. Pilaf originates from Asia, so lamb is traditionally used for its preparation. But in my house they don’t really like this meat, so I cook pork pilaf. Of course, pilaf cooked on a stove is different from pilaf cooked in a cauldron over a fire. But it still turns out delicious.

pork, long grain rice, carrots, garlic, bay leaf, allspice, barberry, mixture, salt, vegetable oil

This, of course, is the wrong pilaf. Muslims do not eat pork. But I didn't have any lamb. And personally, I like pilaf with pork. If you want proper pilaf, do everything the same, only with lamb.

pork, lamb, carrots, onions, rice, vegetable oil, salt, pepper, spices, garlic

Good afternoon, dear readers and guests of the blog! The entire Internet is replete with recipes for this dish. And everyone prepares it in their own way. I foresee how experts will now attack me that pork pilaf is not real, but the traditional one is cooked only with lamb. However, although my pilaf is not Uzbek, but Siberian, it is amazingly tasty, crumbly and aromatic.

We find thousands of variations of this dish at master classes of different chefs. And many of them are already deservedly popular on our tables. The fastest and easiest of them is pilaf in a frying pan from a small amount of ingredients. And for holidays or for a large family we already cook in a large cauldron, over a fire.

And in the slow cooker, such a wonderful pilaf is steamed that my whole family loves it more than any other. Pork meat is tender and cooks quickly. All its taste and aroma will be absorbed into the rice. You can cook it either over a fire in a cauldron or at home on the stove. I hope readers will enjoy my step-by-step recipes for simple non-Uzbek pilaf. Choose which one you like best and cook with pleasure!

Today in the article:

How to cook delicious and crumbly pork pilaf

The basis of this dish is zirvak. Frying meat and vegetables in hot fat. You can take the pulp and ribs of young pork. If it has layers of lard, then it’s also good for pilaf. Never grate carrots using a simple grater. It's better in Korean. The best way is to cut it into strips by hand. First, pieces of fillet are fried in fat, then onions are added. Fry the onion until transparent and add the carrots. Although many people also argue about the sequence of actions.
The crispness depends largely on the quality of the rice. To make sure you don’t make a mistake, ask the store for special varieties of rice for pilaf. I love pilaf with devzira rice. But steamed rice also crumbles very well in pilaf. One of the most important conditions is never(!) stir the rice while it is cooking!
Take only metal utensils. Ideally cast iron. But aluminum with a thick bottom is also good. It is better to pre-heat a new cauldron or frying pan with salt. Then wash with warm water without detergents.
A few words about the fat with which we will fry. If the pork has lard, then trim off the lard and finely chop into cubes. Melt the fat out of it and fry in this fat. Or take plain sunflower oil. Only creamy foods are not suitable.
Select spices especially carefully. Consider your family's preferences, but don't go too overboard. Otherwise, their smell will cover the taste of the zirvak itself. Mandatory spices are garlic, cumin, barberry, black pepper. You can buy ready-made seasoning for pilaf in bags.

Pork pilaf in a cauldron over a fire

My husband is a big fan of spice. That’s why in the photo below you see I have two hot peppers. You don't have to take them if you don't like spicy food.

Today my husband is in charge of the pilaf, so the onions are fried first, and then we add the meat. When I cook myself, I do the opposite. We don't end up arguing about this.

I saw how they cook in Tashkent. First, heat the oil, add a coarsely chopped onion, fry it almost black, then throw it away. Then meat and spices are added. And then, after a short frying, carrots into strips and new chopped onions.

We go into the yard, there the cauldron is already heating up on the stove. We bring all the products with us at once so that everything is at hand.

Let's get started.

I've already got everything cut up. Meat into medium cubes, onion into half rings, and carrots into short strips. The rice has been washed several times and soaked an hour earlier. The cauldron on the stove was hot. We poured about a glass of oil and wait for the smoke to start.

Any vegetable oil is suitable: sunflower, olive, sesame, cottonseed or corn.

Add the onion and fry, stirring with a slotted spoon. When the onion is added first and fried until golden, the pilaf will be darker in color. If you immediately throw meat into the cauldron, the pilaf will be lighter. Add all the meat to the fried onions and don’t forget to stir constantly.

I don’t time it, but I make sure that the meat is fried well and the liquid has evaporated. While the zivak is being fried, we need the fire to be strong.

It is advisable for two people to cook the dish. Because you can’t leave a cauldron unattended over high heat for even a minute.

Carrot sticks were added to the browned meat.

And continuing to turn from bottom to top, fry the carrots. It gives the pilaf such a delicious, golden color. After about seven minutes you can add salt and pepper. Add all the seasonings, throw in two heads of garlic and two pods of hot pepper whole.

It's time to add hot water. So much so that it is 1cm higher than the contents of the cauldron. It took me about one liter. Reduce the fire and let it go out.

After 5 minutes, the broth should become reddish and transparent.

Spread the rice evenly over the entire surface of the zivak. Pork pilaf is prepared quickly, the meat is almost ready. And our rice was soaked an hour before cooking.

Add more water to cover the rice by 1 cm. Pour using a slotted spoon or along the sides, carefully. We watch the pilaf until the liquid above the rice evaporates.

From now on, no stirring until the dish is completely ready!

Now you just need to close the lid. The fire is already quite minimal.

After fifteen minutes, the treat can be stirred and placed on a dish. Serve with pickled or fresh vegetables. Sprinkle the pilaf with herbs or eat the greens separately, decide for yourself. My husband and I also have different opinions on this issue. He chews parsley and cilantro straight from the bunch, and I want to chop and sprinkle on top.

Video recipe for cooking pilaf at home on the stove

On the “Cooking Deliciously” channel, Valentina shows and explains in detail how to cook homemade pilaf on a gas stove. For this dish, you can take a frying pan or an aluminum pan with a thick bottom, a duck roaster or a cauldron.

Very easy step by step recipe. Just take it and do it! And what a wonderful result the result turned out to be can be seen very clearly. The pilaf looks crumbly and appetizing.

Pork pilaf in a slow cooker

If you have an assistant from Redmond, or Polaris, or any other company, then you are very lucky. When you need to cook something quickly and tasty, it always helps. And now the simplest and most delicious pilaf recipe without any problems

A special variety of basmati grains is ideal for a multicooker. It costs more than usual. In our supermarkets 110 rubles per 700g package. But this is just a note about prices. I cooked pilaf in a slow cooker using my favorite “devzir”. I can't say anything bad either.

The main thing is that the rice is special for pilaf.

The meat I took was pork neck. She's pretty fat, that's all. Follow my advice and everything will turn out just as great.

How to cook:

I fill the cereal, washed several times, with water. Let it swell while we deal with zirvak. I cut the meat larger, the onions smaller, and the carrots into strips. I pour oil into the multicooker bowl and wait until it warms up. Pour the onion into hot oil and lightly fry on the “fry” setting.

While vegetables and meat are fried, do not close the lid!

Zirvak is prepared wonderfully right in the slow cooker. There is no need to fry anything separately in a frying pan, as some chefs advise. Place pieces of meat into the browned onion and stir.

When the pork is browned, you can add the carrots. I stir and fry the zirvak for another 10 - 15 minutes. Everyone has different multicookers, so be guided by the mode.

When the carrots are sufficiently fried, I add enough boiling water so that it is 1.5 cm above the meat. At the same stage, I add salt, pepper and all the spices. I stick a head of garlic between the pieces of meat.

All this stuff will simmer for about 10 minutes at a temperature of 120 degrees. After that, I add the already swollen rice and level it.

Pour the water carefully, using a spoon to avoid washing out all the cereal.

I add enough boiling water to cover the rice by 1 cm.

Now I close the lid. And turn it on for 22 minutes. at a temperature of 100 degrees. When it turns off, I let the pilaf brew for another half hour.

The pilaf turned out to be excellent - grain of rice for grain of rice! Serve immediately while it's hot. As you can see, preparing it is not as difficult as in a cauldron, and the taste and aroma are not inferior at all.

You probably already guessed that we can talk endlessly about the methods and nuances of making pilaf. But I say goodbye to you until the next delicious meetings. Thank you everyone, today you prepared pilaf with me!

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Since time immemorial, Uzbekistan has been famous for its hospitality and very diverse cuisine. Uzbek pilaf is a masterpiece of local cuisine and a calling card of the country. In addition, this particular dish most accurately reflects the flavor of Uzbekistan and its national characteristics. Uzbek pilaf has no analogues in any national cuisine of other countries. In the 15th century, pilaf was considered an honorable dish. It was served during wedding celebrations and major holidays.

To prepare pilaf according to the original recipe, you need seven ingredients. The taste of the pilaf ultimately depends on the method of preparation and the quality of the fire. It should be noted that pilaf and rice porridge with various spices and meat are completely different concepts. In the process of preparing pilaf, you need to take into account all the features of the recipe in order to get a dish that in appearance and taste will be as close as possible to Uzbek pilaf.

Uzbek beef pilaf step by step recipe with photos

This recipe will reveal all the secrets and nuances of cooking traditional Uzbek pilaf with beef in a cauldron. Guided by the description, you can learn all the intricacies of cooking and discover for yourself the unique taste of this delicious dish.

A few simple tips will help you prepare a delicious Uzbek beef dish:

1. The beef chosen for pilaf must be fresh. The back, neck or loin of the shoulder blade are perfect.

2. Ripe carrots should be moderately juicy. If you cut it into strips, it will give the dish a more pronounced color and refined taste than grating it.

3. The pilaf will turn out more crumbly if you rinse the rice thoroughly. To do this, you need to rinse it with cold water until it becomes clear.

4. Do not mix rice with vegetables and spices. It should be smoothed evenly.

Products for cooking:

beef - 500 grams;
long grain rice (parboiled) - 400 grams;
carrots - 300 - 350 grams;
onions - 250 grams;
barberry - 1 teaspoon;
zira - 1 teaspoon;
turmeric - 1/2 teaspoon;
vegetable oil;
garlic, salt, pepper to taste

1.Prepare the products for cooking. Wash and peel the onions and carrots thoroughly. It is better to cut the onion into half rings.

2. To make the beef more juicy, it should be cut into larger pieces.

3. Be sure to chop the carrots into strips. It is very important not to use a grater when preparing pilaf!

4. Place the cauldron on the stove and pour in the oil, which must be heated until white smoke appears. Pour the onion into hot oil and fry it until light golden brown.

5. Add beef to the fried onion and fry it for 20 minutes until golden brown.

6. Add chopped carrots, neatly cut into strips, salt and pepper. Fry for 10 minutes, stirring occasionally. Add the remaining seasonings: cumin, barberry and turmeric.

7. Pour boiling water over the finished frying. The water should completely cover the vegetables and meat. Close the cauldron with a lid and simmer over medium heat for half an hour. During this time period, the beef becomes tender, and the zirvak (vegetable side dish) is saturated with taste and aroma.

8. Add thoroughly washed rice to the zirvak in the cauldron. The rice should be covered by two centimeters with the broth. If it is not covered, then you need to add boiling water. Under no circumstances should you stir the rice at this stage! The top of the dish should be lightly salted.

9. Cook until all the upper liquid is absorbed into the rice.

10. After the broth has been absorbed, use the back of a spoon to make indentations in the rice. Place a whole (unpeeled) head of well-washed garlic into the resulting hole. Cover the cauldron and continue cooking over low heat for 25 minutes. After time has passed, we check for readiness. The rice should be soft and there should be no zirvak residue at the bottom.

11. Remove the garlic and mix the finished dish thoroughly. You can serve this pilaf with a variety of fresh vegetables, as well as sauerkraut.

Bon appetit!

How to cook pork pilaf so that the rice is crumbly

It seems that there is nothing difficult in preparing a delicious pilaf with meat, since the recipe is easy, and the necessary products are available to anyone! However, to make this dish truly impeccable, it is necessary not only to put a piece of your soul and heart into it, but also to scrupulously study the methods of its proper preparation. This wonderful pilaf recipe that I’m going to tell you about will definitely charm you and irrevocably win your love.

Ingredients:

pork pulp - 600-700 gr.;
rice - 600 gr.;
sunflower oil - 150 ml;
onions - two pcs.;
carrots - two pcs.;
turmeric - one pinch;
zira - one pinch;
paprika - one pinch;
pepper - one pinch;
barberry - one pinch;
salt - one pinch;
dried tomatoes - one pinch.

Cooking steps:

1. Before you start the cooking process, you need to rinse the rice thoroughly and then leave it in cool water for a short time. Washed and dried meat must be cut into small cubes.

2. Place your cauldron on the stove and pour in sunflower oil. When calculating oil, it is necessary to take into account the fat content of pork. If the meat is fatty, then, accordingly, much less oil will be needed. Pour it into a cauldron and heat it well.

How can you tell if the oil is hot enough but not burning? You need to put a small clove of garlic or an onion ring in it. The oil is considered normally heated when a golden brown crust has formed on them.

3. Take out the onion and put the chopped pork in the cauldron.

4. While the meat is frying, let's prepare the vegetables.

5. Thoroughly wash and peel the carrots and onions.

6. Chop the onion into small pieces. Chop the carrots into neat strips or grate them.

7. You can add chopped vegetables to the slightly browned meat.

8. First of all, add the onion and fry it until a nice golden color.

9. Then add the carrots and fry them for a little more time with the meat.

10. After 10 minutes, add water. Meat and vegetables should be completely covered with liquid. Add spices, salt and pepper. Mix thoroughly. This preparation (zirak) for our pilaf should be left on the stove for about 20 minutes. This is necessary to ensure that the pork becomes tender and soft.

11. Add rice to the cauldron, after pouring out the water in which it was soaked, and carefully level it.

12. If there is not enough water, you can add it. There is no need to stir the rice. To enhance the aroma of the dish, you can add a well-washed garlic head to the rice.

13. Cook pilaf over moderate heat until all the liquid is absorbed into it.

14. Then turn off the heat and leave the rice covered for 20 minutes. The finished pilaf can be served on the table, to the delight of the household.

We enjoy a hearty and tasty lunch! Eat for your health!

Chicken pilaf recipe step by step with photos

Do you like chicken and rice? Then this dish is perfect for you! The combination of lightness, classic and at the same time fantastic taste will win your heart and make you fall in love with chicken pilaf forever! A minimum amount of ingredients, a little time spent, a minimum of effort, imagination, and now you and your friends are enjoying a superbly prepared dish. You just need to choose the right rice, fresh chicken, vegetables and standard seasonings for pilaf - saffron, barberry and cumin.
To prepare we will need:

chicken meat - 200-300 g;
Carrots – 1 piece;
Onion – 1 piece;
1 head of garlic;
1 tbsp. rice;
vegetable oil – 60g;
water – 2 glasses;
salt - a third of a teaspoon.

Product preparation and the cooking process includes the following steps:

Properly selected rice is the key to delicious pilaf. The best varieties for this are jasmine and basmati. Rice must be washed with water. To make it crumbly, you need to thoroughly wash off the dust and starch powder, which are the main reason for rice sticking together. It must be washed with warm water at least three times. And if the water is cool, then five or six times until the water is clear. Then the washed rice must be soaked in warm, slightly salted water.

1. The meat is washed and cut into small pieces 2-3 cm in size.

2. Peel the onion, wash and dry thoroughly with a paper towel. Since the onion is placed in hot oil, excess liquid can cause it to ignite.

3. Carrots must be washed twice: before and after peeling and chopped.

4. Pour oil into a frying pan with a thick bottom and heat it. Maximum heating of the oil is the key to tasty and aromatic pilaf. Its strong heating also helps to improve the taste characteristics. You can add a whole onion while heating the oil, which will act as a sorbent and help eliminate harmful substances from the oil.

5. Place the chopped chicken in hot oil and fry until nicely golden brown.

6. Add carrots to the meat, fry over low heat and add onions and garlic. Sauté, stirring continuously until golden yellow.

7. Transfer the zirak into a cauldron and put it on the fire. Pour rice into a cauldron in a thin layer. Add salt and spices to taste.

8. Fill with water and carefully level

9. Cover the cauldron with a lid and simmer over low heat for another 25-35 minutes. When the water is completely absorbed into the rice, stir it and make a hole in the center.

10. Cover the cauldron with a lid and continue cooking the pilaf over low heat for another 35-45 minutes. After this time, remove from heat and, if desired, let it brew or serve immediately.

How to properly serve pilaf to the table?

If pilaf is served on a platter, then first remove the meat from the pan, transfer the pilaf to the platter, and place the chicken on top. The dish can be decorated with pomegranate seeds. You can serve fresh vegetables or salads with chicken pilaf.
Bon appetit!