Every hostess, beginning or already experienced, even once faced with how to make a delicious, appetizing and crumbly pilaf. But the question is: “From which meat can you achieve the most pleasant result?”. Of course, as they say, the comrades do not have the taste and color, but, nevertheless, having prepared it from duck meat, delight from relatives and friends cannot be definitely avoided..

The recipe of cooking pilau step by step
how приготовить плов из утки в домашних условиях и в казане на костре
Ingredients amount
meat (ducks) 1 kg
rice 500 g
carrot 2 pcs.
bow 2 pcs.
water 1 cup
spice taste
salt and pepper taste
Bay leaf 2 pcs.
vegetable oil 3-4 tablespoons.
garlic 2 slices
Time for preparing: 85 minutes Calories per 100 grams: 440 Kcal

For many women, pilaf is a magic wand, and the point is that it is both a satisfying and tasty dish that can be served for any gala evening or family gatherings, as well as on a regular weekday or weekend..

Cooking duck pilaf step by step:

1 step. First of all, it is necessary to prepare all the necessary ingredients to further simplify the task. To do this, we defrost the duck meat, however, it does not matter, completely or already prepared for frying the fillet, we clean the carrots and onions, we prepare all the necessary spices.

fry мясо

2 step. In order for the pilaf to turn out crumbly, you should wash the rice in cold water at least 3-4 times, then leave it in water for about 15 minutes.

Rinse рис

3 step. After all the ingredients are ready, you can begin cooking an appetizing and flavorful pilaf. In a preheated pan, pour the vegetable oil and put the medium sliced ​​pieces of duck meat. It is necessary to fry until brown crust, it will give some peculiarity and taste to the pilaf. Then add finely chopped onions and carrots, the latter is better to cut into straws, so the dish looks more appetizing, which will cause even more interest.

fry

4 step. Add rice to overcooked meat and vegetables, drain the water from it beforehand, and preferably rinse a few more times. Then we add boiled water, but here it is worth paying attention to the fact that the water hides the rice, so it may be necessary to increase the amount of water or, conversely, reduce.

add рис

5 step. Sprinkle with spices, salt, pepper to taste, put a couple cloves of garlic, bay leaf and close the lid until cooked – 30 minutes.

 

After the past time, the pilaf should be covered with a cloth or better, with a towel, for about 20 minutes. This will allow him to insist that will give even more taste and spice..

Duck pilaf in the slow cooker

Duck meat is considered fat, so by combining it with rice, you can dilute the fat content, which is very popular with many women who are committed to a healthy diet. Moreover, this meat contains a large number of useful substances that correctly affect the body, for example, strengthens blood vessels..

An excellent cook in the preparation of pilaf can serve as a slow cooker, which has recently become an essential attribute in the kitchen of almost every housewife..

Required Products:

  1. Rice – 500 gr;
  2. Meat – 1 kg;
  3. Carrots – 2 pieces;
  4. Onions – 2 pcs;
  5. Vegetable oil – 100 gr;
  6. Spice.

Cooking time: 2 hours.

Caloric content: 432 kcal.

Cooking process:

Initially, you need to prepare all the ingredients in order to reduce the cooking time and at the same time organize cooking more pleasantly and more positively. And you need to start directly with meat. It is possible to choose for pilaf both separate parts of a duck, and the whole carcass. Of course, choosing the first option will be a little easier. But if, nevertheless, the choice fell in the direction of the second option, then it is necessary to disassemble the previously thawed duck yourself.

For pilaf, it is advisable to choose the chest part, as it is less fatty and more tasty. Then we clean the carrots and onions, wash the rice several times and leave in water until needed..

Having warmed up the vegetable oil in the crock-pot we put the pieces of meat, it is desirable that they be medium-sized, it will be more convenient to eat it and it will fry faster and turn on the “Frying” mode.

Leave 15 minutes for a dark crust. At this time, you can do onions and carrots, the second in turn is better to cut into circles or strips. As the meat is cooked, add onions and carrots to it and leave to roast for a few more minutes, then add rice and pour water, close the lid and turn on the “Pilaf” mode.

The standard set time can be changed depending on the number of ingredients, but usually cooking pilaf in a slow cooker is 40 – 50 minutes. It only remains to enjoy the delicious aroma and expect full cooking..

And, by the way, when cooking pilaf in a slow cooker, you don’t have to wait at the end when it is infused, and you can immediately enjoy a tasty and fragrant dish.

honey печеньеRead how to make very tasty oatmeal cookies with honey – a simple and healthy dessert..

Try to cook salmon soup with cream – the recipe in our article.

Take note of the recipe for a delicious pie filled with rice stuffed with egg. The cake is very hearty and homemade..

How to cook in a cauldron on the fire

Plov is considered to be a national oriental dish with different cooking variations. But even in ancient times it was cooked on a fire and in cast-iron dishes, which gave it a great feature. In the present modernity it is not less popular dish and type of preparation. More and more people are eager to spend time in the fresh air in the company of relatives and friends, while doing this useful and tasty activity..

Ingredients:

  1. Rice – 500 gr;
  2. Duck meat – 1 kg;
  3. Carrots – 2 pieces;
  4. Onions – 3 pcs;
  5. Turmeric, barberry, basil – to taste;
  6. Salt pepper;
  7. Vegetable oil;
  8. Water;
  9. Garlic.

Cooking time: 2 hours.

Caloric content: 350 kcal.

Cooking Instructions:

First of all, you need to pour vegetable oil into the cauldron, it is desirable that there should be at least 1 cup, it is believed that the pilaf should be oily. Then 1 onion, previously cleaned, must be cut into 4 parts and fry on all sides in the cauldron – this will add spice and unique taste.

After this procedure, you should fry the meat until golden brown, add carrots with onions and fry for another 10 minutes. Then add the rice, previously washed several times, garlic and spices, cover and enjoy the inexplicable aroma throughout the area.

After 40 minutes, open the lid of the cauldron and put a bay leaf on top, close the lid again. Another 10 minutes to remove from heat. Pilaf cooked on a campfire has a unique taste, moreover, it is very nourishing, which is necessary when being in the open air..

Stalik Khankishiyev’s recipe

rice с айвой

It turns out that pilaf does not necessarily consist of the same ingredients, they can be changed depending on preferences and even mood. One of these unusually cooked options is this recipe for pilaf with duck with the addition of quince and prunes. No one person can resist such a fragrant and extremely tasty dish..

Main products:

  1. Duck meat – 1 kg;
  2. Rice – 500 gr;
  3. Prunes – 100 g;
  4. Quince – 1 piece;
  5. Salt pepper;
  6. Spices (especially for pilaf);
  7. Garlic;
  8. Bay leaf;
  9. Carrots – 2 pieces;
  10. Onions – 2 pcs.

Cooking time: 2 hours 30 minutes.

Caloric content: 423 kcal.

Cooking process:

Cooking this option of pilaf is desirable in a cauldron and on a brazier, but if this is absent, then a pan will do. Initially, you need to prepare all the ingredients, peel the vegetables, wash the rice several times and leave it to soak in water for about 30 minutes. The same should be repeated with prunes. Then you can start cooking pilaf.

In the pan or cauldron pour vegetable oil, if there is duck fat, then it is even better, about 150 grams. Then place the duck meat there and fry over medium heat for about 20 minutes, until a crust appears..

Then add the carrots, cut into slices and onions. Close the lid, so the meat will take on the flavor of vegetables, which will give more flavor. The next step is to add rice and prunes, bay to the top until it is completely closed, with water..

Add spices, salt, pepper, garlic. Next on top of the sliced ​​sliced ​​quince lay one layer and close the lid until cooked. After 40 minutes, put the bay leaf on top, and cover the pan with a thick towel for 15 minutes.

Then the pilaf is ready and you can start the meal. This dish definitely will not leave anyone indifferent.

Tips for beginners

Each hostess seeks to surprise her loved ones with unusual and at the same time delicious dishes. Knowing some secrets, all our plans will surely work out, as, for example, with a duck pilau. At first glance, a very simple dish, but when cooking it by a beginner mistress, several questions may arise..

  1. Soak the rice. It is enough just to rinse a few times and leave it in water for 20 minutes. At this point you should pay attention to, so that the rice turned out crumbly;
  2. Do not spare the oil. It is also a very important rule, the more oil or fat, the more tasty and richer pilaf is;
  3. Onions and carrots. It is worth using vegetables to the maximum, it gives juiciness and aroma to the dish;
  4. Close the lid. After the roasting of meat, it is necessary to remember to close the lid so that all the aroma and taste is absorbed into the dish..

Delicious cooked pilaf with duck – the key to success of any meal.