Dishes baked in the oven have advantages over others that have passed other technologies of heat treatment of ingredients. Perhaps that is why pilaf in the oven is saturated in taste and aroma. The trick is that it is prepared in a confined space and smells have nowhere to go. You can prepare this famous dish in various ways, which you will learn about in our selection.

Pilaf in the oven with chicken

This dish is familiar to everyone since childhood and all the good housewives know how to cook it. It is suitable for the whole family and is dietary, because for cooking low-fat chicken meat is used and there is no need to fry anything.

Ingredients:

  • chicken thigh - 8 pcs.;
  • spice;
  • rice - 320 g;
  • salt;
  • carrot - 1 pc.;
  • mustard - 2 tbsp. spoons;
  • onion - 4 pcs.

Cooking:

  1. Peel the hips. Remove the meat from the bones and chop. Need portioned pieces.
  2. Mix with mustard, add salt and stir.
  3. Chop the carrots. It is best to use a coarse grater or cut into straws. Chop the onion - you should get cubes.
  4. Rinse rice cereal.
  5. Place food in a form that can withstand high temperatures.
  6. Pour everything with water - the liquid should completely cover the products. Salt, sprinkle with spices and mix.
  7. Fold chicken and bones into the mold as well. Cover with a lid.
  8. Hide in the oven.

The dish will be ready after an hour and a half when baking at 180ºС.

With pork

This variation produces a crumbly dish with whole rice grains, which will take a minimum of time.

So that pilaf does not turn into porridge, use long-grain varieties and always steamed for cooking. It is such rice that retains its shape and turns friable.

Ingredients:

  • pork - 850 g;
  • spice;
  • sunflower oil;
  • rice - 1.5 cups;
  • salt;
  • water - 760 ml;
  • garlic - 5 cloves;
  • carrot - 3 pcs.;
  • onion - 3 pcs.

Cooking:

  1. Chop the meat. So that after frying the pork remains juicy, it should not be cut too finely.
  2. Chop the onion. It will be tastier if you get cubes. Carrots will be needed in the form of sticks.
  3. Pour oil into a skillet and heat. Place the meat pieces, brown and send to the frying pan.
  4. In the pan in which the meat was fried, place the prepared vegetables. Fry and put on meat.
  5. Rinse rice grains in advance. Pour in water, stand for an hour and drain the liquid. Add salt, add spices and mix. Place on the surface of vegetables.
  6. Garlic cloves should not be cleaned. It is enough just to stick them into the products, fill everything with water and cover it with a lid.

Baking pilaf in the oven with pork takes an hour. The mold should be placed in a hot oven, which is warmed up to 180ºС.

With beef

This pilaf is obtained fragrant, crumbly, tender.

Due to the even distribution of heat, beef cooks well in the oven and becomes very soft.

Ingredients:

  • beef - 310 g;
  • salt;
  • carrot - 1 pc.;
  • seasonings;
  • onion - 2 pcs.;
  • oil - 50 ml of olive;
  • rice - 1 cup;
  • garlic - 6 cloves;
  • water - 520 ml.

Cooking:

  1. Rinse the rice grains. To make them softer, you can optionally soak them in water.
  2. Chop the beef. On the resulting slices should not be excess fat and hard veins. Warm the oil in a pan and place the meat pieces in it. To fry.
  3. Chop the onion. Send the rings to beef and cook until half ready.
  4. Carrots will need straws (make it thin). It should be fried and darkened until the vegetable is soft.
  5. Put all the fried ingredients in a mold and cover them with rice grains on top. Salt, season with seasonings and stir. Level everything and fill with water.
  6. You do not need to clean the garlic cloves for cooking. It is enough to rinse them and put them in a mold.

Cover everything. Place in the oven for an hour at a temperature of 180ºС.

Original pilaf in a pumpkin in the oven

Armenians are sure to treat guests with this dish at the wedding. It is believed that the richer and sweeter the taste, the better life will be for young people.

Ingredients:

  • pumpkin - 1 pc.;
  • honey;
  • salt;
  • rice - 1 cup;
  • cinnamon - 1 teaspoon;
  • sugar - 2 tbsp. spoons;
  • butter - 110 g;
  • walnut - 0.5 cups of walnut;
  • apple - 1 pc.;
  • prunes - 0.5 cups;
  • raisins - 0.5 cups;
  • dates - 0.5 circles;
  • dried apricots - 0.5 cups.

Cooking:

  1. For cooking, you will need an orange vegetable weighing one and a half kilograms. Rinse it and cut off the tail with a portion of the vegetable to make a “lid”. Using a spoon, get out the bones, and cut the flesh with a knife. Do not cut everything - the walls should be tight. Chop the pulp.
  2. Boil rice grains - they should become semi-finished.
  3. Pour dried fruits with boiling water, stand for five minutes, drain the liquid and grind. Chop nuts. Remove the peel from the apple and cut into straws.
  4. Sprinkle prepared foods with sugar, sprinkle cinnamon, stir and place in pumpkin. To the very edges of the mass should not reach. In the process of cooking, rice will still grow, so leave two centimeters of free space.
  5. Chop the butter, put it in a vegetable pot and cover with an improvised lid.
  6. It will take an hour and a preheated oven (180ºС) to cook.

Place the finished dish on a large dish and cut like a watermelon. Then open and generously pour honey.

Pilaf potted in the oven

Despite the non-standard cooking method, you are guaranteed to get a delicious result.

Ingredients:

  • pepper - 0.2 tsp black;
  • meat - 530 g;
  • oil - 5 tbsp. spoons of sunflower;
  • rice - 320 g;
  • water - 510 ml;
  • parsley - 15 g;
  • carrot - 2 pcs.;
  • dill - 15 g;
  • onion - 2 pcs.;
  • seasonings - 0.2 tsp;
  • salt - 1.5 tsp.

Cooking:

  1. Chop the meat. The resulting portioned pieces are sent to the hot oil in a frying pan, fry and arrange in pots. Do not wash the pan.
  2. Using a large grater, grind carrots.Chop the onions, passer all and lay out in a second layer.
  3. Sprinkle with salt. Add spices.
  4. Rinse rice and put in pots. To make the cereal cooked faster, you can pre-hold it for a couple of hours in water.
  5. Warm up the water. Pour food - the liquid should exceed the level of cereals by one and a half centimeters. Cover with lids.
  6. Bake an hour at an oven temperature of 180ºС.

It is interesting:seasoning for pilaf

With lamb

This meat is traditionally used for cooking pilaf. It is thanks to him that the dish acquires a unique flavor and aroma.

Ingredients:

  • garlic - 3 cloves;
  • lamb - 870 g;
  • seasonings;
  • boiling water - 760 ml;
  • rice - 2 cups;
  • salt;
  • onion - 2 heads;
  • sunflower oil;
  • carrot - 2 pcs.

Cooking:

  1. Rinse the cereals and soak. Stand for half an hour.
  2. Slice the lamb meat. Portion pieces to place in a pan with hot oil, fry and place in a chicken bowl.
  3. Chop the vegetables, send to the same pan, fry and send to the mutton. Salt, season with seasonings, put rice and pour boiling water.
  4. Spread garlic heads on the surface of the dish that do not need to be cleaned. Cover with a lid.
  5. Bake for about an hour. Mode 180ºС.

Lazy pilaf in the oven

This simplest cooking method is suitable when you want to save time and have a tasty meal.

Ingredients:

  • corn - 1 can;
  • salt;
  • chicken legs - 1000 g chicken;
  • spice;
  • oil;
  • rice - 1000 g;
  • greenery;
  • peas - 1 can.

Cooking:

  1. Chop the onions, chop the carrots and put everything in a skillet. To fry.
  2. Drain the liquid from the cans, pour their contents into the pan and then darken for seven minutes.
  3. Put everything on a baking sheet, cover with washed rice. On top of the cereal, distribute the legs and pour them with water. The liquid should be five centimeters higher than the cereal.
  4. The dish should be salted, sprinkled with spices and covered with foil.
  5. Bake an hour at 180ºС. Then remove the foil and let the chicken brown. It will take half an hour.

Before the first test, you need to chop the greens ahead of time and sprinkle the finished dish with it.

Tricks and secrets of cooking

To cook pilaf, it is enough to follow simple recommendations.

  • The main difference between this dish and ordinary porridge is friable rice grains. To do this, monitor the temperature of the oven and do not add more liquids than specified in the recipe.
  • In order for rice grains to acquire the necessary consistency, they should be soaked before cooking. This will help bind the starch inside the grains and saturate them with the necessary moisture. This trick will help reduce the time for cooking.
  • To make the meat juicy, to fry it is necessary to place it only in hot oil. In this case, the crust quickly forms on the surface, leaving the meat juice inside. It is not worth it to keep meat pieces in a pan for a long time. The appearance of a light golden hue is enough.
  • Never buy rice intended for sushi for this dish. Pilaf will turn into porridge. The perfect variety is the devise. Jasmine and super basmati or any firm steamed long rice are also suitable.

Similar:More from the author: