Adding raisins to pilaf is far from an innovation.
In eastern countries, they have been doing this for a long time and receive dishes with an unusual taste.
Moreover, raisins are equally well combined both with meat pilaf and dessert options.
Therefore, such a dish can be prepared for both men and children.
We will please household pilaf with raisins?
Pilaf with raisins - general principles of cooking
Rice is the basis of any pilaf. The quality and variety of the type and taste of the dish. Cereals with long grains are often used, but round rice can also be used for sweet foods. Before cooking, it is always washed until the water is completely clear.
You can use raisins for pilaf any. But raisins are especially appreciated. The product is washed and then dried with a towel. If there are twigs on the grapes, then they need to be tweaked.
In addition to rice, they also add raisins to pilaf and other dried fruits: dried apricots, prunes, you can put nuts, candied fruits. If there is pilaf with meat, then besides it there are vegetables, mainly carrots, onions and garlic. Well, all kinds of spices, the number of which is unlimited.
Uzbek pilaf with raisins and lamb
The recipe for Uzbek pilaf with raisins and lamb, which will surprise with a peculiar taste and unmatched aroma. It is better to use raisins.
Ingredients
• 1 kg of mutton;
• 150 grams of raisins;
• 800 grams of rice;
• salt;
• turmeric;
• zira;
• pepper;
• saffron;
• butter;
• head of garlic;
• bay leaf;
• 0.6 kilograms of carrots;
• 3 large onion heads.
Cooking
1. Wash the lamb, dry and cut into large pieces.
2. In a cauldron, heat oil to a haze, about a glass and lower the meat. Fry until brown, make a big fire, do not reduce.
3. Cut the carrots into strips, onions in large cubes.
4. First, send onion to the meat, fry for a minute.
5. Add the carrots, cover and simmer under the lid for five minutes.
6. At this time, you need to wash the raisins and rice, you can combine them. Rice is washed at least 7 times until the water is completely clear.
7. Add spices to the cauldron: saffron, zira, turmeric and all the rest.
8. Next, spread the rice with raisins, salt.
9. Pour boiling water from the kettle so that the water is 2.5 centimeters higher than the level of the products.
10. Now we take the washed head of garlic and stick in the center of the dish.
11. Put a bay leaf on top, cover the cauldron.
12. After boiling, we simmer pilaf over a minimum heat of 20 minutes, then turn it off and, without opening it, leave it for another half hour.
Sweet pilaf with dried apricots and raisins
For the preparation of sweet pilaf with raisins and dried apricots do not need much time. The dish is very simple, but quick and tasty. Ideal for breakfast, afternoon snack and just to feed the little fussy. If desired, a little prune can also be added to it.
Ingredients
• 70 grams of dried apricots;
• 70 grams of raisins;
• 1 glass of rice;
• 50 ml of refined vegetable oil;
• sugar to taste.
Cooking
1. Immediately rinse rice. You can use a long or rounded cereal, it does not really matter. Take the one you like.
2. Lightly dry rice.
3. Heat oil in a frying pan.
4. Add rice and fry until golden brown; periodically, grits should be mixed.
5. Rinse dried fruits. Dried apricots can be cut into cubes or strips.
6. We shift the rice from the pan to the stewpan or casserole.
7. In the same frying pan, fry raisins with dried apricots and also transfer to the cauldron, stir.
8. Add two glasses of boiling water, add a little salt to make the dish taste, cover and simmer until done.
9. Turn off after 20 minutes and let stand for the same amount.
10. When serving, sprinkle sugar on top.
Pilaf with raisins, nuts and Padishah meat
Another amazing oriental dish, which is definitely worth a try. One name is worth it! In the east, they use lamb or beef, but we can also take pork. In general, any meat, but only walnuts.
Ingredients
• 1 glass of rice;
• 500 grams of meat;
• 100 grams of oil;
• 2 carrots;
• 1 onion;
• 150 grams of nuts;
• 150 grams of raisins;
• 3 cloves of garlic;
• 2 bay leaves;
• salt pepper.
Also added to the dish: barberry, marjoram, zira. We put them at our discretion.
Cooking
1. Cut the onion, throw into the hot oil, cook for a minute.
2. Cut the carrots into strips and also fry with onions.
3. Now it’s the turn to lay the meat, which we cut into small cubes. Fry with vegetables. If beef is laid in pilaf, then you can close the lid and stew the dish a little.
4. We season products with aromatic spices.
5. Rinse the rice with raisins, spread in a cauldron.
6. Salt, add boiling water, about 1 centimeter above the rice, put the garlic and bay leaf.
7. Cover and simmer for half an hour.
8. Turn off, let stand for half an hour.
Sweet pilaf with dried apricots and raisins in a slow cooker
Another version of the dessert dish, which is prepared in a slow cooker. You can add cinnamon, more sugar, and even vanilla to your taste. It is better to use steamed rice, it tastes better with it.
Ingredients
• 100 grams of raisins;
• 100 grams of dried apricots;
• 1 multi-glass of steamed rice;
• 1 multi-glass of water;
• 2 tablespoons of sugar;
• 30 grams of butter.
Cooking
1. Rinse rice and dried fruits. Dried apricots cut into strips, leave the raisins whole.
2. Put butter in the slow cooker, add dried fruits and fry in the baking mode for 10-12 minutes.
3. Put rice, sugar, you can add sweet spices, stir.
4. Pour water and put in pilaf mode for half an hour. Similarly, you can cook on a stew program.
5. After the signal, do not immediately open the multicooker and let the pilaf stand for another half hour, the heating can be turned off.
Pilaf with raisins and apples
Another version of sweet pilaf with raisins and apples. Some have been familiar with this dish since childhood. It is really tasty, fragrant and worth attention. You can take any apples, but rice is better round.
Ingredients
• 1 glass of rice;
• 2 apples;
• 100 grams of raisins;
• 5 tablespoons of sugar;
• 3 tablespoons butter;
• water 3 cups.
Cooking
1. Rinse the rice and put in a saucepan.
2. Pour 2 cups boiling water and cook over low heat for 5 minutes, cover with a lid.
3. Rinse the raisins and pour into a pan, put sugar together with it. Cover and cook on for another 5 minutes.
4. Dice the apples. The peel can be removed or left, we make to your taste.
5. Throw apples into almost finished rice, mix and simmer for another 5 minutes. Pilaf is ready!
Sweet pilaf with dried apricots, raisins and prunes
Another recipe for sweet pilaf with raisins and dried apricots, which also includes prunes, nuts and carrots. Yes, it is she who makes this dish unusual and adds bright colors.
Ingredients
• 100 grams of rice;
• 1 carrot;
• 50 grams of dried apricots:
• 50 grams of nuts;
• 50 grams of raisins;
• 50 grams of prunes;
• 40 grams of oil;
• salt.
Cooking
1. We wash all dried fruits, cut prunes and dried apricots into small strips.
2. Cut and fry the nuts.
3. Cut the carrots into strips or cut into cubes, but not small.
4. Put oil in a cauldron and fry the carrots until they are rosy.
5. Add the dried fruits, fry for a couple of minutes.
6. Put well washed rice, a pinch of salt.
7. Pour a glass of boiling water, cover and simmer until rice is ready.
8. When serving pilaf sprinkle with nuts. Sugar can also be added to taste, but usually dried fruit is sufficient.
Pilaf with raisins - useful tips and tricks
• Even sweet pilaf requires salt. It gives the rice a taste, makes the dish saturated. If you do not add salt, it may seem "empty."
• Repeated washing of rice is the norm for pilaf. But a sweet dish is often cooked and viscous. And sometimes round rice is specially used to make pilaf more like porridge.
• Raisins can be different. And not only in appearance, but also in taste. If the berries are sour, then add a little sugar to the pilaf. If on the contrary, they are very sugary, then you can reduce the amount of sugar in the recipe.
• Both sweet and ordinary pilaf take time to fully reveal taste. Therefore, do not rush to lay it on the plates and let it brew under the lid. It will become much tastier.
• Delicious pilaf is obtained only in dishes with thick walls. Mostly used for cooking cauldron. But, if it is not, then you can use a cast-iron frying pan or stewpan. But in a Teflon skillet, pilaf is not what it should be.
• Sugar enhances the stickiness of rice. Therefore, it is better to add it to the finished dish, unless of course, according to the recipe, it is not intended to cook porridge.
