Recipe: Rabbit meat pilaf - History of pilaf. The secret of every letter. Rabbit pilaf recipe Rabbit pilaf in a slow cooker

Meat Uzbek pilaf is a traditional classic dish of the peoples of Central Asia, which according to the rules is cooked over a fire, but now cooking this pilaf in a cauldron at home is becoming more and more popular. Uzbek pilaf is traditionally prepared from lamb, although many people replace this meat with pork or beef. The dish is a real masterpiece of Uzbek cuisine and turns out very tasty, juicy and satisfying! The main thing is to do everything correctly according to the recipe. In Central Asia, every self-respecting man is obliged to cook Uzbek pilaf. Lamb 1.3 kg. Onion 1 pc. Carrots 500 g. Garlic 1 pc. Rapeseed oil 150 ml. Boiled water 7 g. Cumin 1.5 tsp. Salt 3 tsp. Ground black pepper 0.5 tsp. Peel the carrots and cut into thin strips. Cut the onion into half rings. Wash the lamb and cut into large pieces. Heat a cauldron or a thick-walled deep frying pan, pour in oil and wait until it boils. Add lamb and fry until golden brown. Add onion, a pinch of cumin and salt, as well as black pepper. Continue frying until the onion is soft for about 5-7 minutes. Add carrots and the remaining cumin and salt. Stir and continue to fry until the carrots are soft, stirring occasionally. Add water and peeled head of garlic. Cook over medium heat for about an hour. We rinse the rice until transparent and after an hour, add it to the cast iron (you can remove the head of garlic at this time so that it does not interfere). If necessary, add more water. Continue to simmer the pilaf for about 10 minutes and stir gently so that the rice remains on top. Place the head of garlic in the center, cover with a lid and let our dish sit for about 30 minutes. We take out the garlic. Mix rice with meat and vegetables We serve Uzbek pilaf to the table! Bon appetit!

25min 40min 308 Meat Pilaf is a fairly common dish. Classic pilaf is usually prepared in a cauldron with lamb, but we suggest cooking it in a regular frying pan with pork, it turns out no less tasty and worthy. Pilaf can be supplemented with various ingredients and spices to suit your taste. Pilaf with pork turns out aromatic and rich and will definitely not be deprived of positive reviews. Pork 350 g. Rice 250 g. Onions 2 pcs. Carrots 2 pcs. Garlic 4 teeth. Water 600 ml. Vegetable oil frying Salt to taste Ground black pepper to taste Spices for pilaf to taste Cut the onion into small cubes. Three carrots on a coarse grater. Fry the onion in a frying pan until translucent, stirring occasionally. Add carrots and continue frying. Meanwhile, wash the pork, dry it and cut it into cubes. Place the pork with the vegetables. Salt and pepper to taste. Stir and fry for about 10 minutes, stirring occasionally. Meanwhile, wash the rice until transparent. Place the rice on top of the meat and vegetables and distribute over the entire surface. Don't mix! Fill with water, bring to a boil and simmer for about 40 minutes. If necessary, add a little more water. At the end add chopped garlic. Mix gently and let the pilaf stand for 10 minutes. Classic pork pilaf is ready. Place on plates and serve. Bon appetit!

15min 40min 515 Meat Uzbek pilaf is traditionally prepared with lamb, but in this recipe we will use chicken, it turns out no worse, because the cooking technology itself is consistent. The pilaf turns out juicy, tender and pleasant to the taste. Chicken fillet 500 g. Onion 1 pc. Carrots 2 pcs. Rice 2 tbsp. Water 2.5 tbsp. Cumin 1/2 tsp. Ground cinnamon 1/2 tsp. Dried berries 2 tsp. Olive oil 2 tbsp. l. Butter 1 tbsp. l. Salt to taste Spices for pilaf to taste Chop the onion into small cubes, and grate the carrots on a coarse grater or cut into thin strips. Cut the fillet into small cubes. Fry the fillet in a hot frying pan for 3 minutes and then add the onion. Fry for a few more minutes. Add carrots and cook for a few minutes. Add rice, washed until transparent. Add water. Salt, pepper, add cumin, cinnamon and currants. Cook for 30-40 minutes (add a little more water if necessary). Uzbek pilaf with chicken is ready. Place on plates and serve. Bon appetit!

15min 60min Meat Today we will share with you a step-by-step recipe for preparing the dish “Pork pilaf with bulgur”. This is a must try. Chilled pork shoulder 300 g. Onions 2 pcs. Bulgur grains 1 cup. Seedless raisins 500 g. Chop the onion and fry it in a frying pan in sunflower oil. The more oil, the better. You can add 1-2 tablespoons of butter to sunflower oil - this will give a good taste to the whole pilaf. Remember that it is better to take a frying pan that is tall and has thick walls - this way the pilaf will steam better (you get the effect of a cauldron). When the onion has become transparent, add the diced meat to the pan. The size of each piece can be made 1x1 cm. Fry the meat on each side, stirring constantly. Be sure to salt and pepper the meat. Rinse the bulgur grains and add them to the pan. Pour a glass of water and leave to dry under the lid for 40 minutes. About 5 minutes before readiness, you can add raisins to the pilaf - just sprinkle them on top of the bulgur and leave under the lid. If you are preparing pilaf in a slow cooker, then lay out all the ingredients in layers, select the “Pilaf” mode and leave for 25 minutes.

15min 120min Meat Today we will share with you a step-by-step recipe for preparing the dish “My Chicken Pilaf”. This is a must try. Short grain rice 300 g. Chicken 500 g. Onions 300 g. Fresh carrots 25 g. Vegetable oil 600 ml. Spices 1 pc. Salt, pepper 1 to taste Garlic 6 teeth. Water 45 ml. Spices. If I don’t have barberry and cumin, I don’t even start cooking pilaf. My pilaf always includes Imeretian saffron and ground red pepper (they are in the photo). And also sumac and turmeric, but I forgot to photograph them. Zirvak. Zirvak is the basis of pilaf. To prepare it, vegetables are fried with meat in fat. But I cook in a slow cooker in one go, without separately frying the zirvak. Forgive me, a master of pilafing and a guru, but in a slow cooker in one go it’s also very tasty! Peel the carrots and onions. Cut the carrots into oblong cubes. Diced onion. Cut the meat into large pieces. Pour oil into the multicooker bowl. Add onions, carrots, meat, spices. Mix. Place washed rice on top (ideally the devzir variety, which can be bought from Uzbeks at the market). Fill with water. Insert garlic cloves into rice. Set the multicooker to “Pilaf” mode for 1 hour.

20min 120min Meat Real pilaf is prepared from lamb and with the addition of many aromatic spices. But not everyone likes lamb, and it’s not always possible to get good meat. But I want pilaf... So let's make pilaf from our usual pork. And it will also turn out tasty, aromatic and crumbly.
See how to cook regular pilaf, it's simple. Pork pulp 1.5 kg. Rice 1 kg. Onions 1 kg. Carrots 1 kg. Refined sunflower oil 300 ml. Seasoning for pilaf 2 g. Salt 2 g. Hot water 1.5 g. Rinse the meat thoroughly and dry it. Then cut into small pieces, about 4 cm. Peel the carrots and cut them into thin strips, about 0.5 cm thick. Peel the onion and cut into thin half rings or smaller ones. It is best to cook pilaf, of course, in a cauldron. But you can do it in a thick-walled pan. Pour oil into a cauldron or pan and heat over high heat. Throw some onion into the hot oil and fry it until dark brown. Then remove the onion from the cauldron. Place meat in heated oil. After 3 minutes, stir and continue to fry over high heat to your favorite degree. Some people like lightly browned meat, while others like heavily fried pieces. The meat is fried, add the onion and stir. Fry for about 5 minutes - Don’t forget to stir, because we cook on high heat! Now let's add the carrot strips. Mix everything and fry. Cook until the carrots are browned or soft. Again, as you like. Now let’s add about one and a half to two glasses of hot water, a teaspoon of salt and seasoning for pilaf. Let it simmer for 15-20 minutes, covered, over medium heat. Wash the rice thoroughly under running water to remove all the starch from it. To ensure that you get pilaf and not porridge, it is better to take steamed rice. Place the washed rice in a cauldron. Flatten the rice and add hot water. The liquid should cover the rice by about 2.5 cm. Add salt. Cook without a lid over medium heat. When the liquid has boiled away and the rice is on the surface, collect it in a small mound. We make several holes with the handle of a spoon to the bottom of the cauldron or pan. And close the pilaf tightly with a lid. Reduce the heat to low and cook for another 20 minutes. Then turn off the heat and let the pilaf sit for another 15 minutes. Place the pilaf on plates or put it in one large dish. Bon appetit!

20min 60min Meat Original pilaf with pork and mushrooms will add variety to the menu planned for every day. The meat and mushroom combination will add an unusual attractive taste to the rice and make the dish more aromatic. The proposed step-by-step recipe with photos will help you navigate the order of preparing the dish; the resulting result will undoubtedly please family members. Pork 600 g. Round grain rice 200 g. Onion 1 pc. Carrot 1 pc. Tomato 3 pcs. Champignons 7 pcs. Garlic 3 teeth. Salt to taste Seasoning for pilaf to taste Sunflower oil 150 ml. The sequence below will help you decide how to cook pilaf with pork and mushrooms. First, prepare all the ingredients. Finely chop the onion and fry it in a frying pan. Cook until color changes slightly. Add chopped carrots to the onions. Fry for minutes. Add chopped mushrooms to the vegetable mixture. Fry until the mushrooms release their juice. Cover with a lid and cook for 10 minutes. Add the meat, chopped into medium pieces, to the pan. Stir and fry for another 10 minutes. Cover and cook until the pork juices evaporate. Add finely chopped tomatoes to the pan. Stir and simmer covered for five minutes. Add spices. Stir, you should have a beautiful, fragrant vegetable mixture in the pan. Add pre-soaked rice. Stick three unpeeled cloves of garlic into the cereal. Add water; it should cover the rice above 1 cm. Without stirring, cook the pilaf until done. After 20 minutes, all the water will evaporate. Mix the pilaf. Give it time to cool slightly before serving.

20min 160min Meat Everyone loves pilaf, but not many know how to properly prepare real tasty pilaf. Cooking it is not very difficult, but in order to get pilaf and not rice porridge with meat, you need to follow the recipe instructions. Today there are many known recipes for preparing pilaf. I want to share one of them with you. This is Uzbek pilaf, it is tasty, aromatic and very filling. The recipe will tell you how to cook classic Uzbek pilaf. Rice Devzira 1.5 g. Lamb 1.5 g. Carrot 1.5 g. Onions 5-6 pcs. Garlic 3 pcs. Zira 1/2 cup Barberry 1/2 cup. Fat tail fat 200 g. Vegetable oil 200-300 ml. Salt 1-2 g. Peel and cut the carrots into large strips. Peel the onion and cut it into not very thin rings or half rings. We also cut the meat into large pieces. Cut the fat into small cubes. Heat the cauldron well on the fire, throw fat into it. Then, when all the fat has been rendered, remove the cracklings from the cauldron. Add vegetable oil and heat it well. Then add chopped onion. Stir the onion constantly so that it does not burn. As soon as the onion begins to acquire a slightly golden color, add the meat to the cauldron, fry it until half cooked, stirring. Now it's the carrot's turn. Add it, mix all the contents of the cauldron. When the carrots become soft, add boiling water to the cauldron. The water level should cover the entire contents of the cauldron. Cook the zirvak for about 40-50 minutes. While the zirvak is preparing, we wash the rice very well. Garlic must be peeled from the top husk, we try to do this carefully so as not to break the garlic into cloves. We need a whole head of garlic. After 45 minutes, add garlic, barberry, cumin and salt to the zirvak. Salt so that the water is slightly salted. Gently mix and cook for 15-20 minutes. Then add rice to the boiling zirvak. Using a slotted spoon, level the rice throughout the cauldron, but do not mix. Turn on high heat so that the water in the cauldron boils strongly. Using a slotted spoon, move the rice away from the walls towards the middle and make small holes with a wooden stick. This is necessary so that the water evaporates faster. As soon as the water has left the surface, the fire must be made very small. Flatten the rice and cover with a lid. After 25 minutes, take out the garlic and gently mix the pilaf from bottom to top. Place the pilaf on a dish and place the garlic on top.

20min 50min Meat Carefully study how to cook pilaf with pork in a pressure cooker. This is probably one of the easiest recipes for this dish that I have ever tried. Nevertheless, the pilaf turns out just as tasty as in a cauldron. And by adding barberry, we will make the pilaf even more piquant and interesting. Pork 500 g. Barberry 5 pcs. Carrots 2 pcs. Onions 1 pc. Water 4 glasses. Rice 2 stacks. Garlic 7 teeth. Leek 1 bunch Salt to taste Ground black pepper to taste Bay leaf 2 pcs. Wash the meat and cut into small pieces. Peel, wash and cut the carrots into cubes. Peel and chop the onion. Fry these ingredients in a pressure cooker in oil on the "Fry" setting. Then add barberries, spices and salt. Rinse the rice and place it on top. Level everything out. Place garlic in the center and add bay leaf. Pour in water, set the “Pilaf” mode for 20 minutes. Stir the finished pilaf and add chopped leeks to it. Bon appetit! Dry spices to taste Garlic 1 tooth. Vegetable oil 0.5 cup. Tomatoes 1 pc. Wash the meat and mushrooms, peel and wash the carrots and onions. Cut the meat into small pieces, mushrooms into slices, carrots into strips, onions into cubes. Heat the vegetable oil in a cauldron or thick-walled pan. Add meat, lightly fry mushrooms, add carrots and onions, mix. When the carrots become soft, add the garlic and pour boiling water over them. Rinse the rice well and soak in hot water for 10 minutes. Add pilaf spices and salt to the cauldron. Cut a small tomato into small pieces and add to the cauldron. Drain the rice. Remove the garlic from the cauldron, add the rice, smooth it out and pour boiling water over it until the rice is covered with water. When the water is absorbed, turn the heat to minimum, close the cauldron with a lid and simmer for 20 minutes.

Mila Zhdanova

Difficulty: Unspecified

Ingredients

rabbit carcass
0.5 kg rice
300 g carrots
300 grams of onion
ready-made spices for pilaf (paprika, coriander, black and red pepper, barberry, Roman cumin (cumin), turmeric, savory, bay leaf, herbs)
1 large head of garlic
1 handful of raisins
internal fat
1 liter of water
vegetable oil

How to cook

I don’t do pilaf very often; it’s always a challenge for me. I'm terribly afraid of doing something wrong and ruining this wonderful dish. I have tried many recipes. I made this pilaf based on the dunduk-culinar pilaf. But only “based on”, because, of course, I ended up with something completely different.

You can read the original recipe for this dish from chef scorpy; I present my pilaf as an option. Or go to the link that I indicated in the source address. (By the way, scorpy, in a completely ugly way, literally tore off the recipe from the same dunduk-culinar)

Separate the rabbit carcass from the bones, we will still need them (it’s better not to touch the breast, where the ribs are, but leave them for another dish. You still won’t be able to remove the bones from it, and I don’t recommend adding them to pilaf with bones)

cut the meat into small pieces

cut onion into half rings

carrots cut into strips

I had long-grain rice, polished, steamed (many connoisseurs of real pilaf will be horrified - but I like dishes prepared from this rice)

I take the rice in the same volume as the water - if there is a liter of water, that means a half-liter jar of rice, perhaps it contains just half a kilo, I didn’t weigh it.

rinse rice and add water

pour boiling water over raisins

Peel the garlic without separating it into cloves

finely chop rabbit belly fat and pork internal fat

pour a little vegetable oil into the cauldron and add fat

render the fat and add the bones, which fry until golden brown

Remove the bones and cracklings with a slotted spoon

Place onion in boiling fat and fry until slightly browned

add meat and fry until moisture evaporates

add carrots, fry until carrots become soft

pour in 1 liter of hot water, cook at a low boil for 20 minutes

add a tablespoon of spices for pilaf, I take ready-made spices, the composition of which is indicated above

add salt, slightly over-salting, the rice will take up excess salt and you will end up with just the right amount of salt

add raisins and garlic

Drain the water from the rice and carefully place it in a cauldron on top of the meat, so that the garlic is in the center of the cauldron and is covered with rice.

Bring to a boil over medium heat and cook until the rice has absorbed all the liquid.

Place the rice in a small pile in the center of the cauldron and let it steam over low heat until done.

Turn off the heat and let stand with the lid closed until you have enough patience.

www.koolinar.ru

Pilaf with rabbit meat

Number of comments: 0

National cuisine Uzbek

Preparation time: 40 min.

Cooking time: 90 min.

Number of servings: 10

Purpose of the recipe: For lunch, For dinner, For a holiday

Ingredients

Preparation

dom-eda.com

Rabbit pilaf

Rabbit meat can be used to make an excellent pilaf for dinner, very tasty and satisfying. Every time I and all my family eat this amazing dish with great pleasure, try this pilaf too.

INGREDIENTS

Rabbit meat 3 Kilograms
Rice 2 Kilograms
Onions 1.5 Kilograms
Carrots 1.5 Kilograms
Head of garlic 2 pieces
Parsley stems 70-80 grams
Vegetable oil – To taste
Spices - To taste
Salt - To taste

To begin with, we thoroughly rinse the rice and fill it with water (4/5 of it), leave the rice for a couple of hours.

We clean the vegetables and cut the onions into small pieces, and cut the carrots into bars.

Remove the top layer of husk from the garlic heads, cut 1-1.5 onions into rings, and tie the parsley stems with threads.

We thoroughly wash the rabbit meat, separate the meat from the bones and cut it into small pieces.

Pour vegetable oil into a cauldron (or other thick-walled dish) and heat it, put the onions cut into rings into the oil.

Fry the onion until it turns dark brown, then carefully remove it from the cauldron and throw it away.

After this, we put the rabbit meat into the cauldron, sprinkle it with spices, salt and fry the meat for 15-20 minutes.

Then we move the rabbit meat to the edges so that there is an empty space in the center, and put a layer of chopped onion on the meat.

Place chopped carrots on top of the onion, trying to lay everything out on the sides, leaving the center empty.

In the same way, spread pre-soaked rice on the sides in an even layer, and lower the parsley stems and heads of garlic into the center.

Pour water into the hole in the middle so that it completely covers the rice, add salt if necessary. Cover the cauldron with a lid and cook the pilaf over low heat for an hour; if the water boils away earlier, add a little more.

After the time has passed, remove the cauldron from the heat and keep the pilaf under the lid for another 10 minutes, then open it and mix the contents of the cauldron. Bon appetit everyone!

povar.ru

Pilaf with rabbit

Many people raise rabbits in their garden plots. Rabbit dishes are distinguished by their special tenderness, imparted to the dishes by rabbit meat.

Rabbit meat cooks quickly and tastes very much like chicken. I present to you this simple recipe.

Rabbit meat - 500 gr.

Long rice - 1 cup.

Garlic - 1 head.

Salad oil (sunflower) - 0.5 cups.

Seasonings for pilaf - 1 tsp.

Divide the rabbit into parts. Choose the size that suits you best.

Chop the onion into squares, but it is better to grate the carrots on a coarse grater.

Fry the rabbit in hot oil in a cauldron or non-stick pan for 10-15 minutes.

After loading the carrots and onions, continue frying for another 8-10 minutes.

After this time, pour boiling water, season with spices, salt and, closing the lid, simmer for 20 minutes over moderate flame.

As time passes, place a clean head of garlic and well-washed rice into the cauldron. If necessary, add water. The water should not exceed the grain by more than 0.5 cm. Increase the heat and evaporate the moisture. As soon as the liquid disappears, immediately reduce the flame to low, close the pot and simmer for 20 minutes. Turn off, stir and place on plates.

Following this recipe, you can easily prepare rabbit pilaf in a slow cooker. The only difference is in the method - instead of switching the flame intensity, you need to set the desired mode and your machine itself will determine the desired temperature.

Pilaf with rabbit recipe

Another recipe also caught my attention and now I will present it to you.

Rice groats (Basmati variety or other long steamed variety) - 2 cups.

Garlic - 3-4 cloves.

Vegetable oil - half a glass.

Spices for chicken and pilaf - 0.5 tsp each.

Divide the rabbit fillet into pieces convenient for cooking. If the meat has bones, then cut it off.

Pass the carrots through a grater and finely chop the onion.

Fry the onion until it reaches its characteristic color, as in the photo, and add the carrots.

And only after all this put the rabbit in. Sprinkle with salt and seasonings. Pour in a little water and simmer covered for 25 minutes.

After waiting this time, add a tablespoon of cream and simmer for another 5 minutes.

It's the turn of rice cereal. As usual, wash it thoroughly and add it to zirvak (the base of pilaf that is stewed in a pot). Stir, add water, which should exceed the grain by 0.5 cm. Close the lid if it has a hole, and if not, cover it loosely so that the steam has room to evaporate.

Once the moisture has evaporated, stir again, stick in the garlic cloves and simmer for another 10 minutes. That's it, the pilaf is ready!

There are a lot of recipes for cooking pilaf. It can be prepared from any meat and used not only rice, but also other cereals. Let's prepare pilaf from tender rabbit meat, which will become a healthy and tasty dish on your table.

Recipe for pilaf with rabbit in a slow cooker

Rabbit meat is considered dietary, it contains a large amount of useful substances, and it is also very healthy, easily absorbed by the body and suitable for feeding children from a very early age. To prepare rabbit pilaf we will need:

Rabbit meat - one kilogram.
Long grain rice - three cups.
Carrots, onions, garlic - one piece each.
Water - one liter.
Turmeric, barberry, cumin - one teaspoon each.
Vegetable oil - 100 milliliters.
Ground black pepper, salt - to your taste.

How to cook rabbit pilaf:

Grate the carrots on a coarse grater, cut the onion into half rings.
Cut the rabbit meat into portions.
Set the multicooker to the “Fry” option, pour oil into the bowl, heat it and place the onion in it.
As soon as the onion becomes transparent, lower the meat and continue frying until golden brown.
Now add the carrots to the meat and onions and simmer for another five minutes.
Add all seasonings, salt and fill with water. Now close the lid of the device, set the “Stew” option and cook for half an hour.
Before adding the rice to the mixture, rinse it several times.
When the rice is in the multicooker bowl, level it and, if necessary, add water; the liquid should cover the rice by two centimeters.
Switch the device to the “Pilaf” or “Rice” mode and cook for another 40 minutes.
Dip a whole head of garlic into the pilaf 10 minutes before it’s ready.

Pilaf with prunes and nuts

Below is a recipe for pilaf with rabbit with a photo, and first we will prepare all the ingredients:

Rabbit - half a kilogram.
Rice - one glass.
Onions and carrots - one piece each.
Prunes and walnuts - a handful each.
Sunflower oil - 100 milliliters.
Grated nutmeg and ground coriander - half a teaspoon each.
Pomegranate juice - 30 milliliters.
Salt, ground pepper - to taste.
Water - half a liter.

Rinse the rice several times beforehand and soak for a couple of hours.
To make prunes swell, you need to fill them with hot water for half an hour.
Cut the carrots into cubes, chop the onion into half rings.
Cut the rabbit into portions, prunes into strips.
Heat the oil in a cauldron or in a deep bowl with a thick bottom, place the rabbit pieces and prunes in it, fry everything for seven minutes until fragrant.
Now add the onions and carrots to the meat and simmer for about 20 minutes.
After this, fill everything with water, salt, pepper, season with spices and add crushed nuts. Mix everything and lower the rice.
Cover with a lid, place on low heat and simmer until done, about 40 minutes.

Couscous pilaf with rabbit and zucchini

Many people use bulgur instead of rice. This dish will delight gourmets and diversify any dinner. You need the following ingredients for rabbit pilaf:

Rabbit fillet - one kilogram.
Onions, zucchini, carrots - one each.
Butter - 100 grams.
Couscous - 300 grams.
Salt, spices, cilantro - to taste.
Bouillon.

We prepare this rabbit pilaf like this:

We cut the fillet from the bones, cut it into small pieces, put the bones on the fire and cook broth from them.
In a cauldron over medium heat, melt the butter and sauté the pre-chopped carrots and onions for about seven minutes.
Now we send the rabbit there, add salt, pepper and fry the meat for 10-15 minutes. After this, add zucchini, cut into small cubes, and bulgur to the meat and fill with broth. Mix everything and simmer under the lid for about five minutes.
After this, turn off the heat and let the pilaf brew for a quarter of an hour. Place the dish on a plate and sprinkle with chopped cilantro.

Meat selection

After heat treatment, rabbit meat becomes dry, this is due to the fact that it contains practically no fat. In order for rabbit pilaf to be tender, juicy and tasty, you need to adhere to several rules:

When choosing meat, give preference to carcasses whose weight does not exceed one or one and a half kilograms. If the rabbit is large and weighs more than two kilograms, then the meat is old, tough and will most likely have an unpleasant odor.
Do not buy frozen rabbit meat; it is better to buy fresh or vacuum-packed.
When purchasing, pay attention to the color of the meat; a young rabbit has a soft pink color, no bruises and a flexible, soft skeleton - it can be easily bent.
For pilaf, it is better to take the back part of the rabbit, it is fattier.
To make the meat more juicy, marinate it in soy sauce or sour cream before cooking.

If you decide to cook pilaf for a child, it is better to take boneless rabbit loin. It does not require marinating.
If you have purchased a large and fat rabbit, then cook the pilaf in the oven, the fat will render out and the meat will become juicy and soft.
It is better to cook pre-marinated meat in a cauldron or frying pan, because during marinating it becomes juicy and the rice may end up sticking together. To avoid this, fry the meat over high heat until golden brown.
It is better to use Basmati or Jasmine rice for pilaf.

Prepare all the ingredients you will need to prepare the pilaf. Choose rice without chaff, so that the grains are intact. Then the pilaf will turn out crumbly and beautiful.

Cut up the rabbit carcass. Separate the back and front legs. Divide them into large pieces. It can also be done with bones.

Peel the onions. Chop it into large half rings.

It is better to use mixed yellow and red varieties of carrots. Cut into large, thick strips.

Take nokhat (Uzbek peas). If you cook pilaf for dinner, then nokhat needs to be soaked in water in the morning so that it swells.

Take a large cone-shaped cauldron. Pour a full faceted glass of vegetable oil. Cottonseed oil works great, but any other oil is fine. Heat the oil and discard the pieces of meat. Fry the meat until reddened, stirring constantly so that the meat is browned evenly on all sides.

Once the meat is browned, add the onion. Also stirring constantly. As soon as the onions begin to fry and the oil in the cauldron becomes transparent, add the carrots. It may seem like too many carrots, but that's okay. During the cooking process it will boil down and take on a smaller volume. You need to mix thoroughly so that all the carrots are in the oil. Fry, stirring frequently.

As soon as the carrots begin to fry, pour boiling water into the cauldron and discard the soaked nokhat, barberry and zera. Let everything simmer for about 30 - 40 minutes. Add salt to taste (a little more than normal), taking into account that the rice will also absorb salt. Rinse the rice well in running water until the water becomes clear and pour into the cauldron. Distribute evenly throughout the cauldron. Pour about 1 cm of boiling water over the rice. Let it simmer over high heat. Under no circumstances should you mix. Check constantly. If the water evaporates quickly, you can reduce the heat.

When the rice has simmered for 20 minutes, turn the heat to low. Carefully collect the rice from the edges into a mound and use a knife to make holes in the rice so that the remaining water evaporates and the rice is ready. Close the lid. Steam for 10 minutes. Once the rice is ready, you need to mix the pilaf well so that it becomes a homogeneous mass. Remove the pieces of meat.

Place the pilaf on a large flat plate with pieces of meat on top. (meat can be cut into smaller pieces and sprinkled over the entire pilaf). Pilaf can be decorated with herbs or onions. Serve with any light salad and tomato juice. Treat your family, friends and guests to this wonderful dish. Bon appetit!

Cooking good pilaf is not an easy task and it is very responsible. Many nations have their own special recipes for this wonderful dish. They are very different from each other and this gives many varied, healthy and very tasty variations of the finished product.

The word PLOV itself has Uzbek roots, in the original PALOV OSH.

The name of the dish “palov osh” consists of the initial letters of all the products included in its composition:
P (piyoz) - onion;
A (ayoz) - carrots;
L (lahm) - meat;
O (olio) - fat;
B (vet) - salt;

O (about) - water;
Sh (shawls) - rice.

These 7 components are the main basis of ideal pilaf. Other ingredients and spices serve to improve the taste and add aroma.

Today I will tell you how to cook pilaf from rabbit meat.

I take the Uzbek method of cooking as a basis,
which consists of 3 stages:
-calcination of fat;
-preparation of zirvak;
- laying rice.

First, let's choose a piece of meat.
As practice has shown, it is best to use the back of the rabbit and a little more. There you can cut off the fat that will be needed during the cooking process.

Separate the meat from the bones and cut into small pieces.

There will be no need for bones, and the pulp for pilaf should be 600-800g.
I don’t pre-marinate or soak the meat because I only use fresh, chilled rabbit carcass from the household.

The meat has been prepared, now let's move on to the vegetables.

Grate the carrots. Chop the onion for frying.

These products will form the basis of the zirvak, but more on that later.

First stage.
We put the fat that we previously prepared onto the vegetable oil heated in a frying pan, cauldron, or saucepan.

Stirring with a wooden spatula, let it heat and brown.

Stage two.
Alternately fry the onions and carrots in hot fat.

We place pieces of rabbit meat on our frying pan.
This mixture of meat and vegetables is our ZIRVAK.

Salt and pepper to taste.

Seasoning for rabbit is not yet available, so to give the meat a richer taste, I use “Seasoning for Chicken”.

I fry the meat and vegetables on both sides. I add a small amount of water to simmer.

Leave to simmer, covered, over low heat for 25 minutes.

When our rabbit meat is fried and stewed, I add a spoonful of cream and continue the process for another 5 minutes. Zirvak is ready.

The third stage will be laying the rice.

To make the pilaf crumbly, I use any type of steamed rice.

In the classic recipe for Uzbek pilaf, rice is placed on a zirvak and water is added. Pilaf is cooked in an open cauldron and is not stirred until the water has completely evaporated. Its readiness will be determined by its sound. You need to hit the surface of the rice with a slotted spoon, if the sound is dull, then the pilaf is ready. It is pierced in several places to allow steam to escape and covered with a lid until it is completely boiled.

I use a slightly different technology.
I fall asleep 300-400gm. rice for zirvak. I level the surface and add water 1-2 cm from the surface. I leave it on low for 15-20 minutes.

I cook my pilaf in a saucepan, so I always stir it and cover it with a lid. The water will come out as steam through the hole in the lid of the saucepan.

When most of the water has evaporated, mix the whole mass with a spoonful of garlic for flavor.

The richness of taste will be provided by seasonings containing paprika, turmeric, coriander, cumin, Roman cumin, ginger, cardamom.

I had a little left in each package, so I used both.

Mixed the pilaf with seasonings again, covered it with a lid and simmered for another 10 minutes on the lowest heat.

Kolik meat is very tender and absolutely not fatty, so the pilaf that comes out of it is dry, crumbly and very tasty.

Cooking time: PT00H40M 40 min.

Recipe: Rabbit meat pilaf - History of pilaf. The secret of every letter. Rabbit pilaf recipe Rabbit pilaf in a slow cooker

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