Prepare all the necessary ingredients for the recipe in advance. It is better to take a coarse-grained rice. Both red and yellow varieties of carrots are suitable. You can take a mixed one. Any vegetable oil will do.
Wash and peel the carrots. Cut into thin wide strips with a knife.
Peel the onion and, for pilaf, chop into not very thin half rings. If the onion heads are too large, you can cut them into 4 pieces.
Cut the onion and a few cloves of garlic for stuffing the peppers into small pieces with a knife. It is advisable to chop the garlic very finely. But you can also mince onions and garlic along with the meat.
Sort the rice, rinse well in running water, and strain the water through a sieve. Grind the cumin seeds into a powder in a mortar. You can use a coffee grinder.
Take a deep cup that is convenient for preparing the pepper filling. Place twisted meat, prepared rice, onion, garlic and a pinch of cumin or cilantro into it. Add salt to taste and mix thoroughly into a homogeneous mass.
Remove the stem and all seeds from the peppers, leaving the pod intact. Stuff the pepper with minced meat, leaving small indentations at the base so that when cooking, when the rice swells, the pepper does not crack.
When you have everything prepared, take a cauldron of suitable capacity, pour in vegetable oil and bring to a boil. Discard the chopped onion and fry until golden yellow and clear droplets of oil appear on the surface. Then add the carrots and fry everything together again until clear oil bubbles appear. This will take approximately 10 minutes. After this, pour a small amount of water into the cauldron, add a little more salt than normal, add a couple of pinches of cumin and let everything simmer for another 10 minutes.
Then spread the stuffed peppers evenly around the entire circumference of the cauldron. Pour well-washed rice over the pepper in an even layer and pour in water so that it covers the entire contents of the cauldron by about 2-2.5 cm and let everything boil over medium heat until the rice swells. If the water evaporates quickly and the rice is still hard, carefully add a little more hot water using a slotted spoon. Under no circumstances should you stir the rice, otherwise you will end up with porridge rather than pilaf.
When the rice has swelled well, use a slotted spoon from the edges of the cauldron to the center to collect the rice into a mound without damaging the pepper. Cover with a lid and let the pilaf simmer over low heat for another 5 minutes.
When everything is ready, carefully remove the pepper from the pilaf and place on a separate plate. Mix the pilaf in the cauldron well so that the carrots are evenly distributed in the rice. Place the pilaf on a lyagan or a large flat plate used for table setting, place stuffed peppers on top of the pilaf and garnish with finely chopped onions or any fresh herbs. Pilaf will perfectly complement any light vegetable salad or tomato juice.
When preparing such pilaf, you can successfully use red and yellow sweet peppers. The dish will be just as healthy and will not lose its taste. You can also prepare pilaf from buckwheat. 
Bon appetit!
Properly prepared pilaf without meat is not inferior in taste to traditional Uzbek pilaf.
Meat can be replaced with mushrooms or soy products, which can be purchased at any store.
Pilaf without meat - basic cooking principles
Vegetarians, as well as those who fast, can prepare pilaf without meat. In this case, the taste of the dish will not suffer at all, but will only benefit.
To prepare delicious pilaf without meat, you need to choose the right rice cereal. Long grain rice works best for this. It is washed in several waters, after which it is soaked for some time in cold water so that it becomes crumbly during the cooking process.
To ensure that you get pilaf, and not porridge with spices and additives, cook it only in a cauldron or other cast iron cookware. Pour a lot of vegetable oil into the cauldron and heat it well until light smoke appears.
Vegetables are peeled and chopped. Chop the carrots into small pieces. The onion is cut into cubes or half rings. Place all this in hot oil and fry until golden brown. Season the roast with spices. Place pre-soaked rice in a cauldron and fill it with boiled water or broth. Place a whole head of garlic in the center without peeling it. Cover the cauldron tightly with a lid and bring to a boil, then turn the heat down to low and simmer for forty minutes.
The finished pilaf without meat is carefully mixed with a wide spatula and placed in a heap on a wide dish.
Recipe 1. Pilaf without meat
Ingredients
a glass of rice cereal;
large onion;
8 g of spices for pilaf;
large carrot;
50 g butter;
head of garlic;
80 ml sunflower oil.
Cooking method
1. Wash the rice several times in cold water. We clean and wash the vegetables. Chop the carrots and onions into small pieces.
2. Place the cauldron on the fire, pour sunflower oil into it and heat it well. Place chopped vegetables in a cauldron and fry until soft. Add butter.
3. As soon as the butter melts, mix everything and put rice on the vegetable frying. Using a wooden spatula, level the surface, add salt and season with spices.
4. Fill the contents of the cauldron with water so that its level is one and a half centimeters higher than the rice.
5. Remove the top, dirty husk from the head of garlic, wash it and immerse it in the center of the pilaf. Cover the cauldron with a lid and bring the contents to a boil, then reduce the heat and simmer the pilaf for another 25 minutes. Mix the finished pilaf. We take out the head of garlic and peel it. Place the teeth on plates with pilaf.
Recipe 2. Spicy pilaf without meat
Ingredients
200 g long grain rice;
1.5 liters of boiled water;
1 carrot;
80 ml sunflower oil;
2 onions;
3 heads of garlic;
10 g dried paprika;
20 g dried barberry;
Cooking method
1. Peel and wash the carrots and onions. Chop the onion into small cubes. Cut the carrots into thin cubes.
2. Heat sunflower oil in a cauldron, place chopped onions and carrots in it. Fry, stirring constantly, for seven minutes.
3. Add cumin, paprika and barberry to the cauldron. Salt the contents and simmer everything together for a couple more minutes.
4. Sort the rice and rinse it under running cold water. Place the rice in the cauldron with the vegetables and mix well. Simmer for three minutes. Pour boiling water over everything so that the water completely covers the rice.
5. Remove the top husks from the garlic heads, wash them and drown them in rice. As soon as the water starts to boil, turn off the heat, cover the cauldron with a lid and cook the pilaf over low heat for half an hour. Gently mix the finished dish and serve as a side dish for meat or fish dishes.
Recipe 3. Meatless pilaf with dried fruits
Ingredients
two glasses of rice;
drinking water;
medium carrots – 4 pcs.;
iodized salt;
bulb;
dried barberry – 20 g;
vegetable oil – 70 g;
dogwood – 80 g;
zira – 5 g;
prunes – 10 pcs.;
raisins – 80 g.
Cooking method
1. Peel the vegetables and rinse them well. Chop the carrots into oblong strips. Finely chop the onion.
2. Rinse the dried fruits well and scald them with boiling water.
3. Pour oil into a cauldron and heat well. Place chopped onion in a cauldron and fry it until golden brown. Then add the carrots and continue to fry until they become soft.
4. Now add cumin and dried fruits to the vegetables. Stir and cook over low heat for another three minutes.
5. Sort the rice and rinse well under running water. Pour it into a cauldron and pour boiling water so that the liquid level is one and a half centimeters higher than the rice. Cook over high heat until half the liquid has evaporated.
6. Using a spatula, form a mound of rice, cover it with a deep plate and close the cauldron tightly with a lid. Turn the heat down to low and continue cooking for another half hour. Turn off the fire. Carefully remove the plate and stir the pilaf. Close the lid again and cover with a towel. Leave to infuse for half an hour. Place the finished pilaf in a heap on a wide dish and serve with fish or meat.
Recipe 4. Meatless pilaf with chickpeas
Ingredients
half a kilogram of long grain rice;
salt – 15 g;
chickpeas - half a glass;
barberry – 20 g;
medium carrot – 3 pcs.;
zira – 10 g;
two large onions;
ground red pepper – 5 g;
garlic - head;
soy meat - a glass;
vegetable oil – 250 ml.
Cooking method
1. Wash the chickpeas well and soak for a day. We change the water every six hours to prevent it from turning sour.
2. Rinse the rice under the tap until the water becomes clear. Fill with clean water and leave to swell.
3. Clean and wash the vegetables. Cut the carrots lengthwise. We cut each half lengthwise into plates and chop diagonally into thin strips. Cut the onion into half rings. 4. Pour a glass of sunflower oil into a cauldron and heat it over intense heat until light smoke appears.
5. Place the carrots in the oil and fry until the oil turns orange and the carrots are golden brown. Add the onion to the carrots and continue to fry over high heat until it is browned.
6. Add cumin, ground red pepper and barberry to the vegetables. Add dry soy meat and chickpeas. Mix and add rice. Distribute it over the roasted vegetables and smooth the surface with a spatula. Stick in a head of garlic, peeled from the top husk, add salt and carefully pour boiling water over everything, the water level should be a finger higher than the rice. Cover with a lid and reduce heat to low. We simmer the pilaf for forty minutes.
7. Remove the cauldron from the heat and mix the contents. The head of garlic is removed and discarded.
Recipe 5. Meatless pilaf with mushrooms
Ingredients
head of garlic;
champignons – 400 g;
two glasses of rice;
spices for pilaf;
two carrots;
two onions;
ground black pepper;
vegetable oil – 80 ml;
two tbsp. spoons of chopped dill;
three glasses of mushroom broth;
bell pepper - one pc.
Cooking method
1. Thoroughly peel the mushrooms, wash, add water and cook for a quarter of an hour. Remove the finished mushrooms from the water with a slotted spoon and cool. Cut them into small slices. Leave the broth, we will need it a little later.
2. Wash the peeled vegetables and chop them into small pieces. Cut the tail and core out of the pepper and remove the seeds. Cut it in half and chop it. Pour oil into a cauldron and heat it until light smoke appears. Transfer all the vegetables to the oil and fry, stirring constantly, until soft. Then add the champignons and continue cooking until golden brown.
3. Sort and wash the rice. Place it on top of the vegetables and mushrooms and smooth it out. Pour mushroom broth over everything, add salt, season with pilaf spices and pepper.
4. Cook everything over low heat for a quarter of an hour, then add the previously peeled head of garlic, sprinkle with cumin and dill. Close the lid tightly and simmer for the same amount of time. All liquid should be absorbed into the cereal. Turn off the heat and mix everything carefully.
Recipe 6. Meatless pilaf “Ararat”
Ingredients
iodized salt;
700 g fresh apples;
half a glass of almonds;
700 g fresh quince;
300 g butter;
half a glass of dried apricots.
Cooking method
1. Carefully sort the rice and wash it under running cold water. Pour in lightly salted water and leave to swell for forty minutes. Then place in a colander and leave to drain all the liquid.
2. Boil water in a saucepan and pour rice into it. Reduce heat and cook the cereal for a quarter of an hour. Place the rice in the form of two slides on a wide dish, with one being slightly lower.
3. Wash the quinces and apples well and peel them. Cut in half and remove the core. Cut the fruit into slices. Place them on a baking sheet and place them in the oven for 20 minutes, preheated to 160 C.
4. Sort and rinse dried fruits. Heat a frying pan over moderate heat, add butter and melt. Fry dried fruits and almonds in it, stirring constantly, for about five minutes.
5. Place baked fruits on the sides of the rice slides. Place fried dried fruits and almonds on top. This mixture should almost completely cover the slides, except for the top. Serve pilaf hot with light fruit wine.
Long, steamed rice is best for pilaf. If you use a regular round one, rinse it in at least seven waters.
In addition to onions and carrots, you can add green beans or bell peppers to the pilaf.
Before adding water to the rice, fry it with vegetables for a few minutes.
Mushrooms or soy meat can be a complete substitute for meat.
Until it boils, cook the pilaf over intense heat, then reduce it to low and cook the rice until cooked.
Internal fat – 100 g
Short grain rice – 1 kg
Vegetable oil (preferably cottonseed oil) – 3/4 cup
Garlic – 3-4 heads
Zira - a couple of pinches
Onions – 2 pcs.
Bell pepper (red and green) – 12 pcs.
Minced beef (fattier) – 700 g
Short grain rice 100-150 g
Onions – 1 pc.
Salt, pepper - to taste
For cooking Namangan dolmali pilaf (pilaf with stuffed bell peppers), cut the carrots into strips and the onion into half rings. Boil the rice until half cooked, cut the onion into cubes and mix with minced meat. Salt and pepper, you can add chopped parsley. Stuff the bell peppers with minced meat. Pour oil into a cauldron, throw onion pieces into the oil and heat. When the onion turns dark brown, remove it and discard it. Throw the chopped internal fat into the oil, fry until it turns into cracklings and remove. Place chopped onions in a cauldron. Fry it until golden brown. Add carrots to the onions. Fry until the carrots turn golden brown. You must always ensure that the vegetables do not stick to the bottom and walls of the cauldron. Pour the required amount of water into the vegetables and let them boil immediately. This is called zirvak. Salt, pepper, add spices (cumin). Zirvak should be cooked for 10-15 minutes over low heat under a lid. The calmer the zirvak boils, the tastier the pilaf.
Place the stuffed peppers in a zirvak, bring to a boil and cook over low heat for another 20 minutes, covered. After the time has passed, before adding rice, add a few heads of garlic. Place the washed rice into a cauldron. The water level should be approximately 1 cm higher than the rice level. Zirvak should not be mixed with rice. Turn up the heat. Before the water boils away, taste for salt and add if necessary. The water should boil evenly over normal heat (between medium and high). As soon as the water has evaporated (to find out whether the water has evaporated, you need to hit the surface of the pilaf with a slotted spoon several times, a dull sound will be heard, the rice becomes friable), collect the pilaf using a slotted spoon to the middle in a slide, make holes with a stick in several places so that the water , located on the surface, went to the bottom. Turn off the gas. Then cover the pilaf very tightly with a lid wrapped in a towel. The time required to prepare pilaf depends on the type of rice. It takes 20-25 minutes to evaporate. Do not open the lid during this time. When removing the lid of the pilaf, you need to make sure that droplets of water flowing from the lid do not get into the pilaf. When the pilaf is ready, first remove the peppers and garlic into a separate plate. Mix the pilaf thoroughly and place in a large dish. Place stuffed peppers and garlic on top of the pilaf. Pilaf can be served in plates, adding two peppers to each serving.
Greetings to everyone who reads my recipes)
Today I want to post an excellent version of pilaf for those who periodically sit on duty, just like me. This pilaf recipe is an excellent alternative to classic pilaf; the taste is just as good. In its composition, it is more reminiscent of a recipe for Bulgarian pilaf and therefore I classified it as Bulgarian cuisine. I would also like to note that you can take any rice according to your taste, this time I actually took rice for Japanese cuisine, because I like it when the rice in pilaf is crumbly.
And so for this pilaf we will need these products
The first thing we need to do is fry the carrots cut into cubes separately
As the carrots are fried, add the onion cut into half rings
and continuing to fry, add the bell pepper cut into strips to the vegetables
Continue frying the vegetables until the peppers are ready.
Next, rinse the rice until the water runs clear.
drain the water and send the rice to the vegetables, mix everything well, this will be the only moment when you need to mix, then during the cooking process you don’t need to stir anything - this is important
Add enough water to add two fingers of water from the rice. At the same time, immediately salt the water to taste and add curry and barberry
Cover with a lid and leave to simmer for 25-30 minutes. In this case, it is advisable not to open the lid. About five minutes before the end of cooking the pilaf, add the garlic, cut into slices.
After the pilaf is turned off, let it sit for another 10-15 minutes while covering the entire pan with a towel, so it will reach well and absorb any water that may have remained.
As a result, I ended up with such a wonderful pilaf, aromatic, and also with a sour taste that the barberry gives it.
Bon Appetit everyone)
Cooking time: PT01H00M 1 h.
Approximate cost per serving: 30 rub.
Pilaf with bell peppers is one of the options for a tasty and simple Lenten lunch or dinner. Due to the fact that bell pepper has a rather rich taste and aroma, the pilaf turns out incredible. You can use any type of rice that you like best. In addition to the pepper, add onions, carrots, and a couple of cloves of garlic won’t hurt to add more flavor. You can also use meat or chicken if desired.
If you love pilaf in any of its forms, then be sure to try pilaf with bell pepper. You can serve the finished dish to the table with all kinds of vegetables, pickles, herbs, etc.
Prepare all products according to the list. Choose medium-sized carrots and onions; bell peppers can be used in different colors.
Peel the carrots and onions, rinse and dry. Cut the onion into small cubes, grate the carrots.
Peel sweet peppers from seeds and remove all partitions. Rinse the pepper and dry it. Cut the pepper into small cubes.
Heat a tablespoon of vegetable oil in a frying pan, add carrots, onions, and peppers. Fry all ingredients for a few minutes.
Add a portion of rice to the pan.
Pour in a few glasses of warm water after the rice, add salt, pepper and spices, you can add finely chopped garlic. That's all, cover the pan with a lid, reduce the heat to low, cook the pilaf with bell pepper for 25 minutes. At the end of cooking, take a sample and adjust the taste, serve the pilaf to the table.
