Pilaf recipes | Handy.Recipes

Pilaf recipes

Hot Cake A la Plov

Cooked Cake à la Pilaf

Time to cook: 90 minutes

Delicious rice porridge with chicken - a la pilaf. As one Uzbek friend of my dad's said: only a man can make real pilau, but a woman can only make "tasty rice porridge with meat", and taught me how to cook this very "porridge". The recipe is simple and unpretentious, and the taste is very rich and pleasant! In addition, this cake looks very impressive on the table. Even on the festive table! You make it and you will not regret it!!!

Author of the recipe

Ingredients and taste: Meat, Hot, Onions, Rice, Broth, Carrots, Tender, Vegetable, Oil, Strong, Pilaf

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Pilaf Very tasty

Cooked pilaf is very tasty

Time to cook: 90 minutes

Total Servings: 6

I used to have a hard time making pilaw, but when I made it with this recipe, my husband loved it. And he wanted to learn how to make it himself. And then the contest came up! I appreciated it. Mmm-hmm... And now you. For the contest "Spring in your heart".

Author of the recipe

Ingredients and taste: Meat, Garlic, Spicy, Onions, Zira, Spices, Rice, Sunflower Oil, Carrots, Water, Soup, Tangy, Chili Peppers, Barberry, Oriental, Ribs

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Pilaf with ribs and green peas

Cooked pilaf with ribs and green peas

Time to cook: 40 minutes

Total Servings: 6

Pretty simple pilaf recipe, but it has something special, not like other recipes. It has a very harmonious taste and looks very appetizing! Raisins give a sour-sweet flavor, peas a little sweetness and juiciness. Spices and carrots, gave color and flavor. Bon appetit to all!

Author of the recipe

Ingredients and taste: Salt, Black Pepper, Garlic, Red Hot Pepper, Vegetable Oil, Meat dishes, Onions, Coriander, Zira, Carrots, Raisins, Curcuma, Green Peas, Pork Ribs, Hot Dishes, Pilaf

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Uzbek Bean Pilaf

Cooked Uzbek Pilaf with Beans

Time to cook: 120 minutes

Total Servings: 6

Uzbekistan, at the mention of this country, memory helpfully conjures up images of the luxury of the Orient, the domes of minarets, the fairytale cities of Samarkand and Bukhara, the melons, watermelons, apricots and ... plov. I agree that only Oriental people can make real pilaw, but it is not so difficult to treat your family with a dish with oriental flavor. You just need to adapt it to our reality. Especially since the classic Uzbek pilaf varies greatly in composition. They can be with any kind of meat and poultry, carrots can be replaced by turnips, beets, and even radishes. Along with rice they can contain peas or beans, or even replace them completely. But despite all the variety, cooking zirvak, gravy, is obligatory.

Author of the recipe

Ingredients and taste: Meat, Salt, Garlic, Onions, Zira, Rice, Carrots, Soup, Vegetable, Beans

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Officers' Russian Pilaf

Cooked Officer's Russian Pilaf

Time to cook: 90 minutes

Total Servings: 6

If you do not have a cauldron or cannot make a traditional oriental pilaf, or if you like to make something easy out of something complicated, you should make this pilaf)) I found out about this recipe from a friend. I have been using it for about 5 years now. It is delicious, very good! In my opinion, it turns out pilaf no worse than the oriental one, according to all the rules.. But we have to draw our own conclusions, cooks))

Author of the recipe

Ingredients and taste: Garlic, Lemon, Spicy, Greens, Tasty, Seasoning, Ketchup, Meat dishes, Onions, Rice, Carrots, Hot Dishes, Pilaf

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Holiday Afghan Pilaw - Palau Cables

Cooked plov afghan festive palau

Time to cook: 90 minutes

Total Servings: 8

Cables palau, my specialty! Not a single feast at our place is without pilaf. Traditionally, the Afghan people, like all oriental people, are very hospitable. A large table (dastarkhan) is prepared with various dishes, but at the center of the table is pilaf! All my friends appreciated it, and I want to share it with you! First of all we have to choose the rice. Rice should be whole, yellowish, thin and long. A round one won't do! Otherwise it will already be not pilaf, but porridge rice, it is already in the following recipes. 3 cups of rice in advance rinse and soak. Sometimes I soak it overnight, but 1 to 6 hours will be enough. Cook the meat in a pressure cooker, it saves us time and gas, both save money.

Author of the recipe

Ingredients and taste: Salt, Vegetable Oil, Sugar, Tasty, Flavorful, Meat dishes, Onions, Zira, Lamb, Carrots, Raisins, Tomato Paste, Hot Dishes, Fatty, Pilaf

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Lamb Pilaf

Cooked Lamb Pilaf

Time to cook: 90 minutes

Total Servings: 10

As I read, many people don't like the peculiar flavor of lamb. But since I started making it with lamb, I don't think of it as pilaf. In fact, there are not many places where you can eat pilaf, not one of the variations on the theme "porridge with meat". The only exception is for "children's menu", by replacing lamb with chicken)

Author of the recipe

Ingredients and taste: Meat, Garlic, Sweet Paprika, Hot, Onions, Olive Oil, Sweet, Zira, Rice, Cilantro, Carrots, Salty, Curcuma, Barberry, Pilaf

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