How to cook pilaf with pumpkin. Pilaf with pumpkin and meat. How to cook pilaf with pumpkin and pork

We prepare all the ingredients to prepare delicious pilaf with pumpkin. Peel the pumpkin, carrots and onions and wash well.

Cut the onion into half rings, but not too thin. If you don’t really like onions, add them anyway; during the cooking of the pilaf they will become completely unnoticeable, but will add flavor.

Cut the carrots into thick strips.

Pour vegetable oil into a frying pan or cauldron, add onions and carrots, fry. Add cumin.

Cut the pumpkin into cubes.

Add the pumpkin to the pan with the vegetables.

When the vegetables are slightly stewed, add seasoning for pilaf. Stir.

Rinse the rice several times until the water is clear. Drain the water.

Add rice to the pan with vegetables. Add salt to taste.

Add 2 cups boiling water. When preparing pilaf, the main thing is to observe the proportions of rice and water, you need to take it in a ratio of 1:2, then you won’t get porridge.

Cover with a lid and place on the lowest heat for 20 minutes. Do not remove the lid during this time and do not stir the pilaf. After 7-10 minutes in the kitchen you will already feel the aroma.

After 20 minutes, turn off the heat and open the lid and admire the beautiful sunny pilaf. The pilaf turns out to be brightly colored and uplifting.

Today I offer you another recipe for pilaf with pumpkin, it is unsweetened, but also very tasty. Can pilaf really be tasteless? 🙂

In general, autumn is the time to cook this bright pilaf.

Ingredients for pilaf with pumpkin:

• Rice - 2 cups. For pilaf, take good, high-quality rice
• Pumpkin - a piece weighing about 400 g.
• Carrots - 300 g.
• Onions - 150 g.
• Coriander - 0.5 teaspoon.
• Zira - 1 teaspoon.
• Hot red pepper (ground) - a pinch.
• Salt to taste.
• Vegetable oil - about half a glass.

How to cook pilaf with pumpkin

Cut the onion into half rings or quarter rings if the onion is large.

Cut the carrots into strips.

Peel the pumpkin and remove seeds, cut the pulp into cubes.

We are preparing zirvak - a preparation for pilaf.
Heat up the cauldron, pour vegetable oil into it. Heat the oil and put the onion in it. Fry for a couple of minutes over high heat.
Add carrots, fry onions and carrots for a couple more minutes.

Add coriander, hot pepper, cumin and salt to the cauldron. Place the chopped pumpkin there and stir. Fry for another two minutes.

Fill with hot water. Cook over high heat for another 2 minutes. Zirvak is ready!

Wash the rice thoroughly with running water. At first the water will flow out cloudy, then it will become clear. Only then can you stop washing the rice. Poorly washed rice will stick together in pilaf, but this should not happen.

Place the washed rice on top of the cauldron without mixing with the vegetables. Level using a slotted spoon. If necessary, add more hot water on top. Water should cover the top of the rice by 0.5-1 cm.
Close the cauldron with a lid and cook the pilaf over high heat until the water leaves the surface of the rice.

As soon as the water has left the surface, reduce the heat to low. Using a slotted spoon, collect the rice into a mound. Do not mix it with zirvak! Close the lid again and cook over low heat for another 10-15 minutes.

Mix the finished pilaf with pumpkin and serve hot.
Pilaf goes wonderfully with fresh cilantro, parsley or green onions.

And in addition, you can serve thinly sliced ​​green radish slices, lightly salted and seasoned with vegetable oil. Or a salad of thinly sliced ​​tomatoes and onion rings.
Bon appetit!

Soon I will show you another recipe for traditional Uzbek pilaf with red devzira rice.

See also other pilaf recipes:

I suffered and suffered, but for some reason I couldn’t insert the photo step by step further, although I spent more than an hour, so now only a description, without pictures (which is a pity).
So, the onions are fried, the carrots are chopped (we cut them lengthwise into long slices, and each slice is already divided into many strips; for speed, we place the slices one on top of the other). Throw the carrots into the cauldron, mix and leave to fry over medium heat.
Pour 1 tsp into your left palm. cumin (or cumin), hold it over the cauldron and rub it with the thumb of your right hand - the aroma stands out - you will rock! We gradually tilt our palm so that the cumin falls into the cauldron, in the end it will all fall in there, and let it fry with onions and carrots, while we take care of the pumpkin.
Cut approximately 400 grams of pumpkin into cubes of about 1.5 x 1.5 cm, maybe a little more or a little less - it doesn’t matter. The main thing is that the pieces are not large, since in the end they should be almost completely boiled.
Yes, while we are cutting the pumpkin, do not forget to keep an eye on the cauldron, that is, sometimes we come up and stir so that it does not burn...
We cut the pumpkin - check the carrots - they should bend, but not break - just pull out a couple of them with a block and bend them, if they don’t break - hooray! - the carrots are ready, if they break, mix and fry further.
Throw a tablespoon of paprika into the cauldron - it will add color to the finished pilaf and pumpkin, mix and fry for about 5 minutes, then pour water so that everything is covered on top by about 2 cm, salt to taste, but, as already written, add a little salt , otherwise the finished pilaf will be a bit bland. Place one head of garlic on top, previously cleared of the top scales and washed, add barberries, raisins, cover with a lid and let it simmer over low heat for 20-30 minutes.
During this time, it is quite possible to cut a salad of onions, tomatoes, cucumbers and herbs, and even surf the Internet for about 15 minutes.
Half an hour passed, we opened the lid, there was almost no liquid left, and no pumpkin either - it was mostly boiled. We take out the garlic, cover it with an even layer of rice - about 400-500 grams, you don’t need more onions and carrots for this amount, otherwise it won’t be pilaf, but solid rice. It is good to use steam treated. The rice was poured in, leveled over the cauldron with a spoon, without touching the bottom vegetable layer (in pilaf, in general, after the rice has been added, the layers are not mixed, either with or without meat). And now the main thing is to fill the water correctly.
We hold a spoon over the center of the cauldron, and pour boiling water (or very hot water) from the kettle onto it so that the water flows from the spoon, so that the layer of rice is intact, and there should be about 2 cm of water on top of the rice.
They poured it, sighed (what if there wasn’t enough or would there be too much? If there wasn’t enough, the rice would remain raw, if there was too much, it would be a messy porridge, not pilaf, but don’t worry - everything will definitely work out), checked - the tablespoon should “sink” under the water - The stump is clear - not the whole stump with a handle, but only the part with which we eat.
Turn up the heat to maximum, return the head of garlic to the top of the rice and let it boil very vigorously for about 5 minutes, then turn the heat down a little below medium, close the lid and calmly climb into the “Cook” to look for something tasty for dessert. We can search for 15-20 minutes, during which time all the water should be absorbed into the rice. So set the timer for 15 minutes, what if it gets absorbed sooner?
After 15 minutes we check - open the lid and see if there is liquid or not - if there is a lot of it, it means you have poured too much water - turn up the heat and boil without a lid - let the moisture evaporate (yes, open the window - and there will be no steam, and the neighbors will be jealous , what aroma will go). If there is no liquid or there is little of it, try the rice on top - it should be the fashionable degree of “al dente” today - that is, almost ready, but this is from the very top - if so, we collect it in a mound towards the center, set the fire to the lowest possible level, close the lid and wait another 5 minutes.
If there is no water at all, and the rice is clearly raw, pour boiling water over a spoon, just a little, and let it cook some more.
We assembled the slide, close the lid, wait, as I already wrote, for about 5 minutes and turn off the stove, but don’t put the pilaf out yet - it should sit for another 10-15 minutes. During this time, boil water, brew green hour, set the salad, and only then open the lid, take out the garlic (remember - we had the head on top?) Using a large slotted spoon, mix the pilaf from bottom to top so that the carrots are distributed between the grains of rice - the pumpkin will be almost invisible, she was overcooked. We put it on a large dish (pilaf is eaten from a common plate), decorate the top with a head of garlic, put it on the table and invite the family to “eat the food of the gods.”
That's all, I hope you liked it. Bon appetit! Unfortunately, I couldn’t post all the photos.

Once you try the taste of pilaf with the addition of pumpkin, you will return to it again and again. I first tried this pilaf in Azerbaijan and fell in love with this dish. Pumpkin, it would seem, is such a simple and not everyone’s favorite vegetable. But what a zest this yellow-sided beauty adds to the dish! The slightly perceptible sweetness goes very well with rich rice and fatty pieces of meat. Ordinary pilaf just played in a new way.
Pilaf with pumpkin and meat turns out aromatic and very appetizing; in the recipe it is prepared with the addition of pork. But chicken and beef are also great. And lamb is such a classic.
From the specified amount of ingredients you will get 4 servings of pilaf with pumpkin and meat. And you will spend 1.5 hours preparing this dish.
Also traditionally, raisins, dried apricots, saffron, and turmeric are added to Azerbaijani-style pilaf.

Ingredients

• Pork – 500 g;
• Rice – 250 g;
• Onion – 300 g;
• Carrots – 250-300 g;
• Pumpkin – 250 g;
• Garlic (large) – 1 pc.;
• Sunflower oil – 150 g;
• Seasonings for pilaf;
• Dried barberry;
• Peppercorns;
• Chile;
• Salt.

How to cook pilaf with pumpkin and pork

In order for the pilaf to turn out successful, tasty and crumbly, it is very important to choose the right dishes for its preparation. Do not try to cook the dish in a thin-walled enamel pan. The meat and vegetables will burn and stick to the bottom. The end result will be regular rice porridge. For pilaf, it is best to take a thick-walled cast iron frying pan or cauldron. Pour sunflower oil into it and heat it well. To check the degree of heating of the oil, throw a pinch of salt into the cauldron. If it crackles and smokes, then you can proceed to laying out products for future pilaf.


And the first will be meat. Rinse it first in cold water and dry it. Cut into 2.5-3 cm pieces and place in a cauldron. Let the meat brown a little over high heat.


In the meantime, get on with the vegetables. Cut the peeled onion into quarters. And then chop each part into strips. Send it to the meat, while reducing the heat to medium. Fry the onion until golden brown. The better the onion is fried, the more saturated the color of the finished dish will be.


Cut the carrots for pilaf into cubes. You shouldn’t make it too small, otherwise the pieces will simply fall apart when stewing. And in a real ready-made pilaf with pumpkin in Azerbaijani style, the carrots must certainly remain intact. Place the cubes in the cauldron, turn the heat down even lower, cover with a lid and simmer the zirak for 25-30 minutes.


Now you need to peel the pumpkin from the rough peel and cut into cubes slightly smaller than the meat. Place the pumpkin on top of the carrots. Don't mix!

One of the most desirable ingredients for pilaf is dried barberry. These dark, sour berries add an interesting flavor to the dish. Sort the barberries. Rinse and add to the rest of the ingredients.


Salt the dish, add seasonings (cumin, coriander, thyme), chopped chili pepper, black peppercorns (step-by-step photo).


It is very important to choose the right rice for pilaf. Of course, it is best to use special devzira rice. A good, crumbly pilaf is obtained from steamed cereals. Long grains can also be used. The worst situation is with round rice. It easily sticks together when cooked, so it is completely unsuitable for pilaf. Rinse the rice thoroughly in cold water and carefully place it on top of the pumpkin. Level the grains with a spatula, pour in water so that it covers the rice by 1.5 cm. Cover the cauldron with a lid, turn on high heat and boil the pilaf for 10 minutes. Then immerse the head of garlic in the rice, reduce the heat to low. Simmer the pilaf under a closed lid for 40-45 minutes.


Stir the finished pilaf with a wooden spatula and serve.

(lamb fillet, beef, pork and poultry) - 1 kg,

rice- 900 gr.,

oil vegetable 300 gr.,

carrot- 500 gr.,

onion onion - 150 gr.,

pumpkin– 350 gr.,

spices for pilaf (turmeric, cumin, barberry),

salt.

Prepare pilaf with pumpkin like this:

1. First, let's prepare zirvak: to do this, wash the meat thoroughly, remove all excess and cut into pieces of 100 - 150 grams. If it is a bird, then it is not necessary to remove the bones, but when chopping into pieces, try to do one blow so that there are fewer fragments from the tubular bones or cut the carcass at the joints.
2. Peel and cut the onion (half rings), pumpkin (2x2x2 cm cubes) and carrots (thin cubes).
3. In a cauldron or cast iron deep frying pan heat the vegetable oil and fry the meat over high heat until golden brown, then add the onion and fry until it is also browned, then pour in hot water so that the meat drowns in it completely, cover with a lid and simmer until the meat is half cooked (for Chicken this is 7 - 10 minutes, for veal - 15 - 20, for beef it can be up to half an hour or more).
4. Then add the carrots and pumpkin and continue to simmer for about 10 minutes. After that, add spices to the pilaf, add salt, if there was no or little salt in the spices, cover with a lid and continue to simmer for about 5 minutes - the spices should open up.
5. We rinse the rice and pour it into a cauldron with meat with vegetables and pumpkin, level the rice with a spatula and pour in hot water so that it covers the rice 2 - 2.5 cm above. Cover with a lid and simmer over low heat until the rice is ready, the cooking time can be from 15 to 30 minutes depending on the rice.
6. As soon as the rice is ready, stir it directly in the cauldron, then close the lid tightly and wrap it in something that retains heat well for 20 minutes.
7. Pilaf with pumpkin ready.

If you have a pumpkin that cooks very quickly, and you want to maintain its shape, then you should remove it from the cauldron before adding rice, and place it in a dish when serving. Steamed rice, when preparing pilaf, will only improve the taste of the entire dish. Do not use forage pumpkin varieties such as “gray Volzhskaya”, which is grown only for pumpkin seeds, try to find a table variety pumpkin with dark orange pulp, such as “vitamin” or “ dessert" and so on.