Pilaf with pork ribs. Pilaf with ribs (pork): recipe and cooking details Pilaf from ribs

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

Not 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 the monetary cost is an order of magnitude lower. The recipe for pilaf with ribs is quite simple, but like any dish, it has its own little secrets and subtleties of preparation, which you will soon learn about.

— Cooking time: 2 hours
— Number of servings: 8 servings
- Utensils you will need: cauldron

Calorie content of pilaf with ribs

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

We’ll take pilaf with pork ribs as the main recipe; we’ll look at it in more detail and accompany each step of preparation 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 upset and don’t run to the store for a new purchase. If you have a saucepan and a deep frying pan with thick walls and bottom, then this will work fine.

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

— One of the main rules of tasty pilaf is properly prepared carrots. It must be cut into strips using a knife, and not grated.

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

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

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

How to cook pilaf with ribs

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

Ingredients:

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

Step 1

Let's start preparing the pilaf by preparing the pork ribs. Wash them well and separate them from each other using a knife. 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, one at a time, add the onions and then the carrots to the ribs. Fry the vegetables for about 10 minutes, stirring occasionally and sprinkling with spices. Peel the garlic and add to the cauldron, add a 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 with the ribs and vegetables. Pour water to cover the rice by 2 centimeters, add salt if necessary and cover with a lid. Bring to a boil and reduce the heat on the stove to low. As soon as the rice is ready, set the cauldron aside and let it sit for another half an hour.

Pilaf with pork ribs is ready. Bon appetit.

Pilaf with lamb ribs is just as tasty as pilaf prepared according to the classic recipe. If for some reason you don’t like pork, then we recommend replacing it with lamb ribs. Your pilaf will not be dry; lamb has quite dietary meat, which is also easily digestible.

To prepare pilaf from lamb ribs, take as a basis the classic cooking recipe described a little above. Replace the pork ribs with lamb ribs according to the weight you will need. Simmer them a little longer, about 20 minutes, so the meat will become much more tender. Otherwise, the entire cooking process remains unchanged.

There is nothing more pleasant for a hostess than to please her family and friends with a tasty and satisfying meal. Juicy tender meat and the delicious aroma of oriental spices are a win-win option for any occasion. Incredibly appetizing pork ribs pilaf will rightfully decorate a festive feast.

Due to the fact that modern cooks have a huge selection of kitchen utensils at their disposal, they can prepare various dishes anywhere. Delicious pilaf with pork ribs will never burn in a slow cooker and will provide a hearty lunch, even if there is no stove nearby. A casserole will come in handy when relaxing in nature, and an ordinary frying pan can easily replace it in the kitchen.

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

Classic recipe for pilaf with ribs

Cooking time: 60 minutes

Number of servings: 6

Ingredients:

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

Preparation:

Prepare all the necessary products. It is best to take pork ribs in a meatier style, not very large. Any rice will do, but long grain is better.

Rinse the meat well, dry with a towel or napkin and cut the ribs into portions. If you decide to cook pork ribs pilaf in a pan, trim off any excess lard. They can be melted together with butter - this will make the rice even more fragrant.

Onions and carrots need to be peeled and washed.

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

Rinse the rice well and pour cold water so that the grains are a little saturated. If you use steamed cereal, soaking is not necessary.

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

Pour vegetable oil into a frying pan or cauldron. This recipe for pilaf with ribs is considered a classic, as it is suitable for preparing the dish not only in the kitchen, but also in nature. Heat well and throw in some cumin seeds to lightly fry.

Add the ribs and fry until golden brown on all sides.

If you cook in a slow cooker, it is better to place the meat on a separate plate so that the vegetables can be evenly fried one at a time. You can cook everything together in a frying pan.

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

Add carrots, stir and fry them with onions and meat until soft.

Add seasonings and spices, salt.

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

Taste for salt; the taste of zirvak should be a little salty. Place the prepared rice, level it with a spoon or spatula so that the cereal covers the food in an even layer. After adding rice, you must not mix the food!

Bring the mixture to a boil and cover with a lid. Gradually reduce heat 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 immediately - let it brew a little. Serve the pork ribs pilaf on a wide plate and place it in the center of the table.

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

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

To prevent the pilaf with ribs from being overcooked and burnt, it is advisable to marinate the meat in advance and cook until half cooked.
The rice will be more crumbly if you fry it a little in hot oil before putting it in the pan.
Pilaf with ribs will be even more flavorful 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 container on the stove or in a slow cooker. For cooking in the oven, it is better to use the pot option. Bon appetit!

Step 1: Prepare the pork ribs.

We start preparing pilaf by preparing the meat. Place the ribs on a cutting board, remove the fat film, chop crosswise (between the bones) into portions with a wide knife, rinse thoroughly under running water and dry with paper kitchen towels or napkins.

Turn on medium heat on the stove, pour vegetable oil into the pan and wait until it warms up. Then lay out the ribs, add salt and fry on all sides until beautifully golden brown.

Step 2: Chop the vegetables.

Both regular yellow and red onions are suitable for pilaf, so we choose any one to suit our taste. So, we peel it, rinse it under running water, place it on a cutting board and cut it into small cubes or thin half rings.

We peel the carrots, rinse them under running water and chop them either on a grater with large holes or using a knife into even bars or medium cubes.

We will place the whole head of garlic in the pilaf, so it should be cleared of excess husks, the roots cut off and washed under running water.

Step 3: Prepare the rice.

Pour the rice into a deep plate or bowl and rinse under running water until the water runs clear. Then completely drain the liquid from the plate.

Step 4: Cook pilaf.

Turn on medium heat on the stove, add vegetable oil to the same pan where you fried the ribs, place it on the burner and place the onions. Fry it until approximately soft 2 - 3 minutes stirring occasionally with a kitchen spatula.

Then add the carrots, mix and continue frying some more. 2 - 3 minutes.

Now pour in the spices, salt, mix, lay out the ribs, pour in clean water about 4 glasses and wait for it to boil. Then reduce the heat to minimum, add the rice, level it with a kitchen spatula, but do not mix. Stick a head of garlic into the center, cover with a lid and cook until fully cooked, approximately 30 minutes. The lid should not be removed for the first 20 minutes, but the lid can be slightly moved to allow steam to escape.

Place the finished pilaf on another burner and keep it under the lid for a while longer. 5 - 7 minutes.

Step 5: Serve pilaf with ribs.

Pilaf is served hot. You can immediately put it on plates, or you can traditionally pour it in a slide into a beautiful large dish. In addition to it, you can offer aromatic bread or pita bread, and also decorate with fresh herbs.
Bon appetit!

Spices such as paprika, cumin, saffron, barberry, turmeric, basil, and coriander go very well with pilaf.

Instead of a saucepan, it is better to use a cauldron.

Pilaf can be prepared with already boiled rice; to do this, boil the ribs until fully cooked, fry until golden brown along with vegetables and spices and mix with rice.

Of course, pork is not an ordinary meat for making pilaf, since this dish originally came from Asia, where this type of meat is not particularly respected. But in our country, pilaf is prepared with absolutely any type of meat, so today I want to introduce you to a recipe for pilaf with pork ribs.

The dish turns out no worse than one made from lamb. But people with diseases of the gastrointestinal tract should take into account that pilaf is a rich, high-calorie, fatty and difficult dish for the stomach. Therefore, consider this point if you suffer from similar diseases. In this case, it is better to replace fatty pork with lean rabbit or chicken.

In addition to meat products, pilaf is prepared with the addition of vegetables and spices, which fill it with vitamins and interesting taste, making it brighter and more aromatic. The real art in preparing pilaf is the ability not to miss the main points in the process, so that the dish does not look like porridge, but has a beautiful appearance and a wonderful taste.

Products: 1 kg of pork ribs, two large carrots, four heads of garlic, 200 grams of rice, bay leaf, allspice, cumin, pilaf seasoning, salt, ground black pepper, vegetable oil for frying.

Cooking pilaf with pork ribs:

Wash the meat, cut it and fry it in a well-heated frying pan with vegetable oil. At the same time, set the heat to high so that a crust forms on the meat, then it will retain all the juice.

Peel the carrots and cut into large cubes.

Immediately send the carrots to fry in a frying pan with the meat and fry everything until golden brown.

Meanwhile, rinse the rice, any variety, under running water. But it is advisable not to skimp on rice; all the rice can ruin the dish. Choose a type of rice that is fluffy.

When the meat and carrots are fried, put the washed (!) but not peeled heads of garlic into the frying pan, i.e. right in the husk, and cover everything with an even layer of rice.

Season the rice with all the spices and fill with water, one finger above the level of the rice.

I present to your attention aromatic, satisfying, crumbly pork ribs pilaf. Pork ribs are always delicious, cooked or simply fried, and if you make pilaf from them, you won’t be blown away by the deliciousness.

The pork ribs pilaf turned out great. Friends, I recommend it.

To prepare you will need:

Pork ribs -0.7 kg.
Round grain rice -0.5 kg.
Carrots – 1 large piece.
Onions -2 pcs.
Garlic - 1 head.
Vegetable oil -200 ml.
Salt, pepper and seasonings to taste.

Peel the onions and cut them into small cubes. Half rings are possible. We send it to fry in vegetable oil in a cauldron. It is important to stir occasionally.

Peel the carrots, grate them on a coarse grater or cut them into strips. Optional.

We send the carrots to the onions, mix everything. Salt and pepper.

While the onions and carrots are frying, let's start with the pork ribs. I have regular ribs, which are suitable for both the first course and pilaf. They are already divided into portioned pieces. We wash them. Add to the fried onions. Fry until golden.

We wash the head of garlic and remove the top layer of husk. We send it whole to the meat.

Fry for a few minutes, then pour boiled water over everything and simmer for another half hour, until almost done.

During this time, wash the rice in several waters. Fill it with cold water. Let it sit in this state while the pork ribs and vegetables are stewed.

The last and most important stage is rice. We send it to the cauldron with the vegetables. Don't mix. Fill with water so that the liquid covers the top by another 2 fingers. Cover with a lid and cook over low heat for another 20 minutes.