Today, according to the recipes provided by me, you will prepare pilaf with sausage or sausages, as you wish.
The first recipe I offer involves cooking this dish in a frying pan. So,
Chicken pilaf with sausage in a frying pan
- Chicken thighs - 4 small or 2 large. (half a kilo).
- Rice cereal - 2 cups.
- Onions - 1 pc.
- Garlic - 2 cloves.
- Vegetable oil - half a glass.
- Sausage (boiled or smoked) - 300 gr.
- Bacon - 200 gr.
- Bell pepper - 1 pc.
- Spices for pilaf - 1 tsp.
- Salt - to taste.
Cut the semi-finished products necessary for cooking according to the photograph. The garlic also needs to be chopped. Wash the rice, leave small legs whole, and divide large ones in half.
Sprinkle the chicken with some of the spices and salt. Leave to marinate for half an hour.
In a cast iron skillet in hot oil, fry the bacon for 5 minutes, then add the sausage and vegetables with garlic. Fry for another 10 minutes. After the time is up, put the frying in a separate bowl, pour a little oil into the frying pan and fry the chicken on both sides until the color of the meat changes to white and a red crust forms.
Once you have achieved the desired result, return the frying to the pan.
Season with salt and spices, add rice and pour boiling water 1 cm above the contents of the pan. Bring to a boil and the liquid evaporates so that the cereal appears on the surface. Reduce the flame to low and simmer in a tightly closed container for 30 minutes until the moisture is completely absorbed by the cereal.
Do not rush to remove the lid immediately; let the food brew for 10 minutes. Then mix and place into plates.
This recipe does not require the use of any sausage, you can also use bratwurst.
Bon appetit!
The following recipe will tell you how to cook such a dish in a slow cooker. Of the two I offer, one recipe does not require pre-frying the zirvak.
Rice with sausage in a slow cooker
Boiled sausage (with fat) - 250-300 gr.
Onion - 1 pc.
Carrots - 1 piece (large).
Rice cereal - 1.5 cup.
Vegetable oil - 0.5 cup.
Seasonings - 1 tsp.
Salt - to taste.
Red bell pepper - 1 pc.
Dry tomato - 0.5 tsp.
Cut all semi-finished products into cubes, except carrots, which need to be chopped into thin strips. Fans of graters can pass the vegetable through the large cells of the grater.
To give the desired golden color, add dry tomato or paprika.
Having poured water 1.5 cm above the level of the contents of the bowl, close the device, set the “pilaf” or “stew” mode for 1 hour. Wait for the device signal.
When you hear the bell, stir the pilaf and place it on plates. Don't forget the salads!
Bon appetit!
The second recipe, which is present in this article, offers you pre-frying of the vegetable base (zirvak). The same amount of products as in the previous recipe is processed in the same way as before for pilaf. But in this case, pour the Oil into the bowl of the unit in the “frying” or “baking” mode and fry the sausage with vegetables for 10 minutes.
After frying, add rice grains and salt with spices, pour water 1 cm above the surface of the rice and, having set the “pilaf” or “stew” function, wait for the multicooker signal. That's the whole secret of preparing this dish!
After the call, follow the same steps as in the previous recipe.
Trust me - it's delicious. I tried it myself and was not disappointed. You can also use sausages or small sausages instead of sausage. It won't change the taste.
Tip: If you want to get food with the taste of pilaf, do not skimp on cumin. You can add a little more of it than in a packet of pilaf seasonings! Zira will not spoil the taste or aroma of your food.
The calorie content of this dish is 138 Kcal per 100 grams of finished product.
Bon appetit!
And at the end of the article, one video recipe: Pilaf with Krakow sausage!
The oldest of pilaf recipes, undeservedly almost forgotten. This pilaf was prepared mainly by cattle breeders who knew a lot about meat food. Homemade sausage made from fresh offal with the addition of rice is a delicious dish in itself, and in combination with pilaf it’s simply delicious.
After cooking you will receive 8-10 servings
How to cook pilaf with homemade sausage: ingredients
- rice 1000 g
- carrots 1000 g
- onion 200 g
- fat or vegetable oil 250 g
- For hasip
- meat 200 g
- liver 200 g
- heart 200 g
- spleen 200 g
- rice 100 g
- salt 15 g.
- pepper, cumin 5 g each (to taste)
- lamb intestines 1-1.5 meters
Recipe for pilaf with homemade sausage
- To prepare the sausage, turn out the intestines, rinse them well in warm water with salt and soak them in kefir or whey diluted 1:1 with water for 1 hour to eliminate the unpleasant odor. Then rinse the intestines thoroughly with cold water again.
- For minced meat, pass well-washed offal and meat through a meat grinder along with onions, add washed rice, salt, pepper and spices, add water to make the minced meat a little liquid, mix well. Tie one end of the intestines with thread, stuff the other end with minced meat and tie every 20 cm.
- For pilaf, soak rice in warm water, cut carrots into strips, and onion into half rings.
- Heat fat or vegetable oil to a bluish haze, fry the onion until golden brown, then the carrots until golden brown. Place the sausage in a spiral shape on the bottom of the cauldron, add water to cover the sausage, and simmer until tender over low heat for 45-50 minutes. After boiling, you need to pierce the sausage in several places so that it does not burst. Next, rinse the rice, place it in an even layer on top of the sausage, add water if necessary (1 cm above the rice), increase the heat to maximum and evaporate the water. When the rice is 90% cooked, cover with a lid and simmer over very low heat for 15-20 minutes.
- When the rice is ready, carefully gather it to one side and carefully remove the sausage. Stir the pilaf, place on a dish, cut the sausage into slices, place on top of the pilaf, evenly distributing it over the rice.
How to cook pilaf with homemade sausage correctly:
Due to the fact that making hasip is quite a troublesome task, you can purchase it in Uzbek restaurants or in the market in the form of preparations. Well, if you are not too lazy to prepare this homemade sausage yourself, then prepare pilaf with hasip, and stock up on sausage for the future, since it can be frozen and boiled if necessary. Believe me, it is much tastier than store-bought and certainly without preservatives.
(sausages) – 250 gr.,
Prepare pilaf with sausage like this:
- We put oven to warm up to 180 - 200 degrees C.
- Cut the sausage into slices or randomly, peel the onion and garlic, finely chop the garlic and cut the onion into half rings. Blanch the tomatoes (dip in boiling water for 30 seconds and then rinse with cold water), remove the skin from the tomatoes and cut into small cubes. Wash the mushrooms thoroughly and chop them into slices.
- In thick-walled frying pan heat 1 tbsp. vegetable oil and fry the sausage over medium heat, turning occasionally (no more than 5 minutes). Then put the sausage on a separate plate, and add another 1 tbsp to the pan. oil in which to fry onions and garlic. Fry so that vegetables become soft (about 5 minutes). Then add well-washed rice (in 10 waters) to the frying pan and continue to fry, stirring constantly, so that the rice begins to acquire a beautiful shade - 2 - 3 minutes is enough.
- Transfer the rice and onions into a heat-resistant bowl, and again add the remaining oil, chopped mushrooms and tomatoes (or tomato paste) to the pan. Fry until the mushrooms begin to produce moisture, at this point add chicken broth and spices, bring to a boil and simmer for no more than 5 minutes.
- Pour the broth with mushrooms into a saucepan with rice, put the sausage on top, stir, cover with a tight lid and put in the oven for 40 minutes. After 40 minutes, taste the rice, add salt if necessary, add green peas, mix and put in the oven for another 5 minutes.
- Pilaf with sausage ready.
The cooking time for pilaf in the oven and the amount of water largely depends on the rice you use. Certainly, pilaf with sausage You can also cook it simply on the stove (we have a variety of recipes for such preparation of pilaf ), but in this case, the oven is another way to diversify not only the dish, but also, sometimes routine, cooking.
Pilaf with sausage is one of the options for quickly preparing a hearty lunch or dinner. Of course, this recipe cannot be called a full-fledged pilaf, it is just one of the variations. We replace the meat with your favorite top-grade delicious sausage, you can take smoked or boiled - whichever you like best. Traditionally add carrots and onions. You can use any type of rice that you are used to using for pilaf. You can serve the finished dish with vegetables, herbs, homemade pickles, etc.
Prepare all products according to the list.
Select a large onion, peel and rinse it, cut the onion into small cubes.
Peel the carrots, wash and dry. Grate the carrots on a medium grater.
Heat vegetable oil in a frying pan, add carrots and onions, fry for a couple of minutes.
You can use any sausage. Cut the sausage into cubes.
Add rice and sausage to the pan.
Pour in a few glasses of warm water, add salt and pepper to your taste, and spices for pilaf. Mix everything, cover the pan with a lid, and simmer the pilaf and sausage over low heat for 25 minutes.
Pilaf with sausage can be a good compromise in a situation where you don’t have fresh meat at hand, but you definitely want to try this hearty oriental dish.
It is important to cut the sausage correctly. Large slices look appetizing on a plate. They are guaranteed to retain their juiciness if you do not overcook them, but only lightly brown them in a hot frying pan. The pieces mixed with rice are poured with water, seasoned and brought to readiness without removing the lid. If you pre-crush the cumin, you can enhance its special nutty aroma, which will make the perception of the food bright and unforgettable.
Ingredients
- rice 1 cup
- water 2 glasses
- onion 1 pc.
- carrots 1 pc.
- vegetable oil 4-5 tbsp. l.
- boiled sausage 250 g
- salt to taste
- ground black pepper 1-2 pinches
- cumin 1 pinch
- bay leaf 1-2 pcs.
- garlic 2-3 cloves
Preparation
1. Peel the onion and carrots. Cut the carrots into half rings, the onion into small pieces.
2. Boiled or smoked sausage is suitable for preparing pilaf. Remove it from the packaging and cut it into small cubes.
3. To prepare pilaf, use thick-walled dishes. Pour oil into a cauldron and heat it well. Fry the onions and carrots, stirring, until soft over low heat for 8-10 minutes.
4. Add sausage. Stir. Cook for 2-3 minutes over moderate heat.
5. Boil water separately. Pour boiling water into the pan. Season with ground pepper, bay leaf, salt, and cumin. Stir. Boil for a couple of minutes.
