Recipe: Pilaf with bell pepper - lean with barberry. How to cook pilaf with stuffed bell peppers Pilaf without meat - basic cooking principles

Prepare everything for the recipe in advance necessary ingredients. 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 minced meat, leaving small indentations at the base so that during 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 it on top of the pilaf stuffed pepper 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 useful and will not lose its taste qualities. You can also prepare pilaf from buckwheat.

Bon appetit!

I want to offer you simple recipe delicious pilaf with pork and chicken using sweet peppers. Your whole family will surely enjoy this pilaf. I tried it for the first time while visiting relatives and was very surprised, firstly, by the combination of pork and chicken in one pilaf, and secondly, by how the addition of sweet pepper changes the entire flavor spectrum of the dish. Literally the next day I made pilaf with sweet peppers at home, and everyone really liked it too. Now it's ours favorite dish, and I often cook it even for the holidays, the guests are simply delighted! Try it too – you definitely won’t be disappointed!

To prepare pilaf with sweet peppers, you will need:

pork pulp – 200 g
chicken drumstick – 1 pc.
fresh lard – 100 g
carrots – 2 pcs.
onion – 1 pc.
sweet red pepper – 1 pc.
basmati rice – 100 g
fresh mint - for serving
ground black pepper - to taste
ground white pepper - to taste
bay leaf – 1 pc.
salt - to taste
water
vegetable oil – 1 tbsp. l.

How to cook pilaf with sweet pepper:

1. First rinse the rice, then cover it with water and set aside.
2. Peel the onion, wash it, cut it into cubes.
3. Peel the carrots, wash, grate or cut into strips.
4. Peel the sweet pepper from seeds, cut off the tail, cut into cubes or strips, as desired.
5. Fresh lard cut into small cubes.
6. Wash the pork meat, dry it and cut into small pieces.
7. Chicken drumstick wash, put a saucepan with water on the stove, boil and put the drumstick in it. Bring to a boil again, skim off the foam, reduce heat and simmer over low heat for 20 minutes.
8. Then remove the drumstick from the boiling water, cool and, after cutting the meat from the bone, cut it into pieces.
9. Place a deep frying pan or cauldron on the stove, pour in vegetable oil, add lard and fry over medium heat until cracklings form.
10. When the lard is fried, remove the cracklings with a slotted spoon (they are not needed for pilaf), and place the chopped pork in the frying pan and fry it on all sides. Then add onions and carrots, fry until soft, add Bell pepper and chicken, fry a little more until the sweet pepper is soft.
11. Add water to the pan so that its level is 2 fingers higher than the meat, salt and pepper to taste, add bay leaf, reduce heat and simmer for 25-30 minutes. Drain the water from the rice and add the rice to the pan. Reduce heat to low, cover the pan with a lid and simmer until the rice is cooked; If there is not enough water, you can add a little more hot water during the process.
12. When the pilaf is ready, turn off the heat, but do not remove the lid to allow the pilaf to steep a little.

13. Meanwhile, wash the mint, tear it into leaves, place the pilaf on plates, and decorate the pilaf with mint leaves on top. Serve immediately.
For pilaf you can prepare a vegetable salad, for example, or a delicious

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 pepper), 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 pieces into the oil onions, overheat. 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 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 great alternative classic pilaf, the taste is almost worse. 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 you like, this time I actually took rice for Japanese cuisine, because I love 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. Serve ready dish You can bring it 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 spoon in a frying pan vegetable oil, add carrots, onions, and peppers. Fry all ingredients for a few minutes.

Add a portion of rice to the pan.

Pour a few glasses after the rice warm water, 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.