Brown rice pilaf is a good option for those who definitely want to get a dish with a crumbly consistency, in which the rice will not be soft, and each grain of rice will retain its elasticity. Don't be afraid, it won't be tough either. Cooking in a cauldron ensures optimal taste and appearance of the dish. Well, I think most of those reading these lines themselves know about the advantages of brown rice compared to white: it contains significantly more ballast substances and essential amino acids. In general, brown rice pilaf with chicken in a cauldron is not only a beautiful and tasty dish, but also healthy.

We cut the chicken into portions. Rub the chicken pieces with one tablespoon of pilaf seasoning.

Heat the oil in a cauldron.

Fry the chicken pieces.

While the chicken is roasting, peel and cut the onions and carrots into cubes. Peel the garlic from the white outer husk.

Cut the sweet bell pepper into small cubes.

Add vegetables to the chicken and fry until the onion is translucent or golden.

Add a head of garlic, pour in water and let it boil.

Pour in the rice, add a second spoon of pilaf seasoning and cook for 10 minutes under a tightly closed lid over high heat.

Add salt, stir and cook over low or medium heat under the lid until the liquid is completely absorbed, stirring from time to time. Brown rice has a hard consistency, and it is impossible to make it soft and sticky, no matter how much you cook it. I like to bring it to the stage when individual grains of rice are already cracking.

Brown rice pilaf with chicken is ready to serve.

In my opinion, it is difficult to optically distinguish pilaf made from brown rice from pilaf made from white rice at first glance.

Well, as for the “bite” - judge for yourself! Bon appetit!

I suggest you prepare delicious Uzbek pilaf with chickpeas. This time I am preparing brown rice pilaf and I advise you to try it. I enjoyed experimenting with brown rice. It turned out that it is great for pilaf! The pilaf is more crumbly than white rice.
To prepare pilaf you will need a cauldron or other thick-walled container.

Ingredients for Uzbek pilaf

• Brown rice - 1 cup. If you don't have brown rice, you can use white rice - then the pilaf will cook faster. If you use white rice, use the non-overcooked variety. Rice must be of high quality, with whole, unbroken grains.
• Chickpeas - 0.5 cups. It needs to be soaked overnight in water at room temperature. Then drain the water and rinse the chickpeas.
• Garlic - 3 heads. Not the clove, but the head!
• Large carrots - 1 piece. Or a few small carrots.
• Large onion - 1 piece.
• Hot red pepper - 1 pod.
• Coriander beans - a teaspoon.
• Zira - 1 teaspoon. You can use cumin instead of cumin. Yes, these are different spices!
• Dried barberry - 1 tablespoon.
• Vegetable oil - 50 ml.
• Salt - 1 teaspoon.

How to make brown rice chickpea pilaf

Watch the detailed video recipe:

First we prepare zirvak - the basis for pilaf. Cut the peeled onion into half rings or quarter rings.

Cut the carrots into strips. It doesn't have to be very thin!

Heat the cauldron thoroughly over the fire. Pour oil into a cauldron and heat it.
Place onion in oil. Fry over high heat for 1 minute.

Add carrots, stir and fry for 5 minutes.

Add coriander, cumin and barberry. Pour 2 cups of hot water and add salt.
Pour in the swollen chickpeas. Mix the zirvak.
Add hot red pepper to the zirvak. Entirely. Under no circumstances should you cut it! Otherwise, the pilaf will turn out too spicy.

Let the zirvak boil. Lay out thoroughly washed rice and level and smooth it with a slotted spoon. Do not mix rice with zirvak!

Add more hot water to the cauldron - enough so that the water covers the top of the rice by about 1 cm.
Partially peel the garlic to remove only the top layer. The garlic cloves should remain in their skins.
Dip the heads of garlic into the rice and press.

Cook the pilaf without a lid for 10 minutes over high heat. Then close the cauldron with a lid, reduce the heat to low and cook until the rice is ready. Brown rice will need half an hour. If you use white rice, it will cook faster - in about 15 minutes.

Mix the finished pilaf and serve with fresh herbs.

Proper preparation of pilaf is a real culinary art, so you need to approach it wisely. There are many types of pilaf; there are special versions that are prepared specifically for weddings, feasts, funerals, etc. In some cultures it is given special meaning.

Types of pilaf

Let's pay attention to the three main types of this dish:

1. Uzbek pilaf.
2. Tajik pilaf.
3. Azerbaijani pilaf.

Uzbek pilaf is considered the most traditional, as it is the one that has become widespread. Prepare it in a roasting pan or over an open fire using the following ingredients:

• Cottonseed oil.
• Sweet varieties of onions and carrots.
• Fruits (fresh or dried).
• Unpolished rice.
• Seasonings: saffron, cumin (a special seasoning that grows only in Central and Central Asia).

Tajik pilaf also has its own subtleties of preparation, which is prepared in huge cast-iron cauldrons. Tajik pilaf uses different types of meat (beef, lamb, poultry), rice, yellow carrots, and dried fruits. A variety of spices are added: saffron, barberry, black and red pepper, cumin, garlic. Grape leaves are often added.

It is very difficult to list all the recipes for Azerbaijani pilaf, but there are certain rules that are usually followed.

Firstly, the dish is cooked in a large cauldron.

Secondly, there are two ways to cook rice. Folding (the rice is boiled and the water is allowed to drain) and non-folding.

To prepare pilaf, they use lamb, fish, a variety of dried fruits, herbs, and vegetables.

Most often, unpolished brown rice is used to prepare pilaf. But you need to know that it takes much longer to prepare than white. Before cooking, the rice is pre-soaked for two to three hours. If you leave it in the water overnight, you will need to cook the pilaf for no more than 20 minutes. Now let's start preparing pilaf from unpolished rice.

Delicious pilaf for the whole family

Ingredients:

• One cup unpolished brown rice;
• Two and a half glasses of water;
• One large carrot;
• Lamb - 600g;
• Spices to taste: salt, pepper, oregano, barberry, cilantro, garlic.

Preparation:

1. First, add water to the rice grains and bring to a boil. After this, reduce the heat and cook until the water is absorbed.
2. Meanwhile, fry the garlic in oil, remove it, add pieces of lamb and fry over high heat for about five minutes.
3. Add carrots, grated on a medium grater, to the meat and fry a little more.
4. Pour water (2 cups) into the pan and simmer over low heat until fully cooked.
5. Mix rice with stewed carrots and meat, add salt, pepper, oregano, barberry and simmer a little more. The pilaf is ready.
6. Before serving, sprinkle the dish with cilantro.

Regardless of which pilaf recipe you prefer, to obtain tasty and crumbly pilaf you must follow several rules:

• Before cooking, rice should be thoroughly washed and soaked in warm, lightly layered water.
• When cooking pilaf, gluten is formed if the water temperature reaches 80 degrees. To avoid this, increase the temperature to 100 degrees.
• The cauldron should always be covered with a lid during cooking; it is best if it is wooden.
• If the meat is very fatty, place a potato on the bottom of the cauldron, which will absorb excess fat.
• The pilaf cauldron must be thoroughly washed so that the dish does not burn.
• It is better to use medium-hard lamb for pilaf, most often with bone. To ensure even processing, the meat must be stirred constantly. Fry the lamb over high heat for 5-6 minutes. At the end of frying, add onions and carrots to the meat and fry for another five minutes. Spices are added during frying. After processing the meat, you can add rice.

There are a lot of subtleties in preparing pilaf; it is not possible to cover them all. But by following the basic rules and, if desired, experimenting, you can find your ideal recipe that will appeal to all members of your family.

Calories: 1085
Cooking time: 45
Proteins/100g: 3
Carbohydrates/100g: 29

Those who have given up meat for one reason or another sometimes want to treat themselves to the taste of classic dishes, such as pilaf. When I want pilaf, I prepare a vegetarian version, where instead of meat there are vegetables, and so that the taste does not turn out boring, I double the amount of spices. The result is a dish very rich in color and taste, exuding the aroma of oriental spices.

Vegetable brown rice pilaf - recipe of the day.
Ingredients:
- 1 cup brown rice,
- half an eggplant
- 1 zucchini,
- 2 carrots,
- a third of sweet pepper,
- a third of leeks,
- half an onion
- 3-4 cloves of garlic,
- 3 tbsp. olive oil,
- 0.5 tbsp tomato paste,
- salt to taste,
- 0.5 tsp paprika,
- 0.5 tsp turmeric,
- black pepper to taste.

How to cook at home

Heat the olive oil in a frying pan and fry the spices in it: paprika, turmeric and black pepper. One minute will be enough.

Add chopped onions and garlic to the aromatic oil. Fry, stirring, until the onion becomes transparent.

Grate the carrots on a medium grater. Add it to the onion and garlic and fry, stirring, for five minutes.

Cut the zucchini into half circles, remove the seeds from the pepper and cut into small squares. Place the vegetables in the pan and stir. Cover with a lid.

Cut the eggplant into quarters and place in a frying pan. Salt the vegetables and simmer covered for three minutes until they release their juice.

Add brown rice to vegetables. Stir it so that it absorbs the spices, oil and vegetable juice.

Heat two glasses of water, pour it over the rice and leave the pilaf to cook without a lid for 20-25 minutes.

Add some tomato paste. It will not only give the pilaf flavor, but also a beautiful orange hue.

The pilaf is ready when all the liquid has been absorbed into the rice and it has become voluminous and crumbly.
Remove the pilaf from the heat and serve immediately.
Bon appetit!

No less bright and lean dish -

Brown rice pilaf

Friends, picnic season is in full swing. And it is during this season that many of us cook pilaf over fire, because this allows us to feed a large company.

However, the success of pilaf very much depends on the choice of rice. Today I will tell you how I prepared brown rice pilaf and of course the result that turned out. I took the recipe for ordinary Uzbek pilaf as a basis, but slightly changed the technology. Details below.

Ingredients for brown rice pilaf:

700 g beef or other meat to taste

500 g brown rice

500 g carrots

100 g onions

100 g lard

2 heads of garlic

half a teaspoon of cumin

salt to taste (see recipe for details)

1 liter of boiling water

Recipe for brown rice pilaf:

Why did I take brown rice!? As I wrote at the very beginning, you get good, crumbly pilaf if you choose the right rice. Yes, but the word is correct - it’s not very specific. So I experiment quite a lot with the different varieties of rice that we have on sale. However, I know well that brown rice, no matter how you cook it, always turns out crumbly. It was his turn to try out pilaf. You can see the photo of the packaging for yourself.

Rinse the rice well and cover with cold water. I did this two hours before cooking the pilaf.

Before cooking, you need to chop all the ingredients. Cut the carrots into very thick strips.

Cut the onion into half rings or half rings.

Cut off the roots and top of the garlic and remove the outer husk. But you need to leave the head formed and under the thin skin. Otherwise, later it will be very difficult to catch garlic from pilaf.

This time I fry pilaf in lard instead of vegetable oil. To do this, you must first cut the lard into small pieces.

Pre-heat the cauldron over high heat. For some reason, after this the meat will stick to the bottom less. Place lard in a cauldron and melt the fat from it over medium heat.

Fish out the cracklings. You can eat them. This is delicious!

We cut the meat into large pieces. I have four of them. Fry each piece on all sides in lard over medium heat.

This is what fried meat looks like. I pull it out of the cauldron.

To fry the onions.

Add carrots to the fried onions. Lay out the meat. It’s good to fry everything over medium heat for about 15 minutes. You need to stir regularly. Fire is medium.

When the carrots are fried, add a liter of boiling water to the cauldron. This begins the cooking of the broth. It is correctly called zirvak. After adding boiling water, bring the broth to a boil. Cook for 15 minutes over low heat with the lid closed.

After 15 minutes of cooking, add salt, garlic cloves, and cumin to the zirvak. Cook for another 15 minutes. The finished broth is a must try. It should turn out somewhat over-salted. Add salt if necessary.

By the time it is added to the pilaf, the rice has swollen well. This can be seen from the photo.

Transfer the rice to the cauldron. Add about 100 ml. boiling water Somewhere so much boiled away during cooking. Bring to a boil. Cover with a lid. Cook the pilaf for about 20 minutes over low heat. Brown rice takes a long time to cook and will not be ready in 20 minutes.

Open the cauldron after 20 minutes of cooking. Collect the rice in a mound. Pierce with a knife to the very bottom. Please note that there is still a lot of broth left. The rice hasn't absorbed everything yet.

Cover the rice with a plate. Close the cauldron with a lid. Place on low heat for 25-30 minutes. Now you need the rice to absorb all the broth and the pilaf will be ready.

Open the cauldron. We remove the plate. And we see the picture as in the photo. At the same time, there is such a smell that it is impossible to resist!!! As you can see, the rice turned out very crumbly. Bon appetit!!!