Pilaf with chicken in a sleeve in the oven. This page does not exist

Pilaf is the most popular dish of oriental cuisine. The main ingredient of this dish is rice. There are many recipes for pilaf. You can cook pilaf with chicken, lamb, beef or pork. You can cook pilaf in pots in the oven or in a cauldron. Pilaf cooked over a fire in a cauldron is very tasty.

I want to offer you a recipe for pilaf in my sleeve. For cooking we will need these ingredients:
0.7 kg pork pulp,
50 ml vegetable oil,
two medium-sized onions,
one medium carrot
two glasses of rice,
cumin seasoning to taste,
one bay leaf,
nine to ten medium garlic cloves,
seasoning for pilaf to taste,
one sheet of water,
two heaped teaspoons of salt,
a few green onions for decoration.
sleeve for baking.

The ingredients needed are the same as for cooking pilaf in a cauldron. Now we begin to prepare delicious homemade pilaf with pork in the sleeve.

1. Wash the pork thoroughly under running water and dry it with a paper towel. Cut the meat into small pieces. Heat vegetable oil in a deep frying pan. Place the meat pieces into hot oil and fry over medium heat for ten minutes. The meat should become golden brown.

Cut the peeled onions into cubes and add to the meat in the pan. Cut the peeled and thoroughly washed carrots into thin cubes or strips and add them to the pan. Mix well and fry until the carrot sticks become soft. Don't forget to stir so that the meat and vegetables don't burn.

2. Take a baking sleeve forty to forty-five centimeters long. We tighten one end of the sleeve. Place the sleeve in a baking dish. Carefully place fried vegetables and meat pieces into it. Rinse the rice thoroughly under running water until the water becomes clear and add it to the sleeve along with the peeled garlic cloves. You can use any rice for pilaf.
To taste, add cumin, a special seasoning for pilaf, and bay leaves for flavor. You can add a little barberry and turmeric, but this is optional. When turmeric is added to pilaf, the rice acquires a golden hue.

3. Pour one liter of boiling water into a container and dissolve two teaspoons of salt in it. When the salt has completely dissolved, carefully pour the salted water into the sleeve and tie the other end of the sleeve. The ponytails on the sleeve should be tied at the top. Using a toothpick, carefully make several punctures in the sleeve to allow steam to escape. Preheat the oven to one hundred and eighty degrees. We send the form with pilaf in the sleeve to the oven. Cook pilaf at home for an hour without lowering the temperature in the oven.

4. In an hour, the pork pilaf will be ready. Carefully remove the pan from the oven, cut the sleeve and place the pilaf on a flat dish. Cut the green onion feathers diagonally, sprinkle on the delicious pilaf and serve. I wish everyone a bon appetit!

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - preparing alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative liability of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , Art. 3476).

Extract from the Federal Law of the Russian Federation:

“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”

Moonshining in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.

Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 states: “The production by individuals of strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as the storage of devices* used for their production, will entail a warning or a fine of up to five basic units with confiscation of the specified drinks, semi-finished products and devices."

*You can still purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.

Pilaf is always delicious! There are a large number of recipes for this dish; I personally prepare it using at least three different recipes. In principle, the set of products is standard, the only difference is what kind of meat you use and how you prepare the pilaf.

Today I propose to cook pilaf in a sleeve in the oven. This is absolutely not difficult and you will get pilaf no worse than in a cauldron.

The main features of cooking pilaf in the sleeve:

1. Parboiled rice should not be used.

2. Do not add too much water.

Let's prepare the products according to the list.

Peel the carrots and cut them into half circles or circles. Peel the onion and cut into quarter rings.

Heat the vegetable oil in a frying pan and first fry the carrots for 5-7 minutes.

Transfer the carrots from the frying pan to a bowl and fry the onion in the same oil for 3-5 minutes.

Place rice and fried vegetables in a bowl.

Peel the garlic and place the whole cloves in a bowl with the rest of the ingredients.

Cut the pork into small pieces.

In the same frying pan, fry the meat, adding pilaf seasoning, for about 10 minutes, stirring.

Transfer the meat to a bowl.

Add dried onions, if desired. Mix all the ingredients. We also add salt and pepper to taste.

We tie the baking sleeve on one side with a special clip, which is sold along with the sleeve.

Place the sleeve in a baking dish and place all the prepared pilaf ingredients into it. Add water.

We tie the other side of the baking sleeve and place the pan with pilaf in an oven preheated to 170°C for 70 minutes.

Before serving, carefully cut the top of the baking sleeve with scissors, Be careful, there is hot steam inside!

Let's check: if the rice has not yet completely steamed and the water has boiled away, you can pour in a little boiling water, cover the bag and let the pilaf stand in the sleeve in the oven for 10-15 minutes.

You can serve the pilaf on a platter, or you can divide it into portioned plates.

Bon appetit!

Calories: Not specified
Cooking time: Not indicated

An interesting way to cook pilaf in a sleeve for baking in the oven. We offer a recipe with pork, but you can use poultry or rabbit meat. Pilaf belongs to oriental cuisine. But they cook it in all countries, and each housewife has her own way. Cooked pilaf in a baking sleeve turns out no worse than the one cooked in a cauldron, just as crumbly and tasty.

Ingredients:

- pork - 500 grams,
- rice - 500 grams,
- carrots - 2-4 pcs.,
- onion (large) - 1 pc.,
- garlic - 5-6 cloves,
- vegetable oil - 50 ml,
- bay leaf - 1-2 pcs.,
- cumin - 1 teaspoon,
- ground paprika - 1/2 teaspoon,
- turmeric - 1 teaspoon,
- barberry - 1/2 teaspoon,
- salt, ground black pepper - to taste.

Recipe with photos step by step:

1. Required ingredients.




2. To prepare pilaf in the sleeve, any rice, long-grain or short-grain, is suitable, it all depends on your taste preferences. It must be rinsed well under running water, rubbing between your palms until the water runs clear. And leave it soaked in water for 10 minutes. After 10 minutes, drain the water.




3. Wash the pork well, dry it with kitchen paper towels and cut into large pieces.




4. Peel the carrots and cut them into long large cubes. Of course, someone can simplify this work and grate it, but in this case, the carrots turn out a little boiled (for my taste).






5. Peel the onions and cut into small cubes.




6. Fry the chopped meat in a hot frying pan with the addition of vegetable oil until golden brown. This will take approximately 7 minutes.




7. Add chopped onions and carrots to the fried pork. Fry them together until the vegetables soften.




8. Now take the baking sleeve, do you have a rolled one, cut it to the required length. Close the hole on one side tightly with a clip or tie it with thin food thread. Place the sleeve on a baking sheet lined with foil or in any baking dish; this will help prevent the broth from leaking. Place fried pork and vegetables in the sleeve.






9. Add peeled garlic cloves, bay leaf, salt and all the spices.




10. Lay the rice.




11. Pour three glasses of plain water or any meat broth into the sleeve.




12. Close the second hole. And put the pilaf in the baking sleeve in the oven for one hour, set the temperature to 190 degrees.




13. After an hour, the pilaf will be absolutely ready; transfer it from the sleeve to a serving dish. It is served at the table with vegetables and herbs.




14. Bon appetit!




Here's how to prepare

Prepare the products. Rinse the rice for pilaf thoroughly in cold water (rinse the rice at least 6-7 times), then place in a colander to drain the liquid.

Cut the peeled carrots into thin strips or cubes. Cut the peeled onion into small cubes. Cut the pork pulp (it is better to take the pulp with fat) into small cubes.

Do not salt or pepper the meat during cooking so that it remains juicy.

Remove the fried meat from the pan. Add 100 ml of vegetable oil to the frying pan, add the carrots and onions and fry over medium heat until golden brown, stirring occasionally.

In a deep bowl, mix washed rice, salt to taste, turmeric, pilaf seasoning, paprika, barberries, fried pieces of pork, onions and carrots.

Place the rice with meat and vegetables in a sleeve, add whole heads of garlic (pre-washed) along with the peels. Garlic will give the pilaf an incredible aroma and taste. Place the sleeve on a baking sheet.

Add water to the sleeve (I use steamed rice for cooking, it is much harder than many other varieties of rice, so I take water in a ratio of 1:2.5, that is, 2 cups of rice will require 5 cups of water), tie the other end of the sleeve. When tying the other end of the sleeve for baking, be sure to take into account that the pilaf will increase in volume during cooking in the oven, that is, leave enough space in the bag.

Cook pilaf in a baking sleeve in a preheated oven at 170 degrees for about 40-50 minutes. Then carefully cut the sleeve in the center, place the baking sheet with the cut sleeve in the oven for another 5-7 minutes.

Pilaf cooked in the sleeve turns out incredibly tasty, grain after rice, nothing sticks together.

Serve the finished dish with fresh vegetables and herbs. Pilaf cooked in a sleeve for baking in the oven differs from classic pilaf, but it turns out no less tasty. I highly recommend taking note of this recipe!

Delicious and pleasant moments!