Brown rice pilaf with chicken. How to cook Uzbek pilaf from brown rice with chickpeas. Recipe with photos and videos Brown rice pilaf

Brown rice is undoubtedly healthier than white rice, so recipes for pilaf made from it are an irreplaceable thing in the culinary treasury!

The result is a dish very rich in color and taste, exuding the aroma of oriental spices.

1 cup brown rice,
half an eggplant
1 zucchini,
2 carrots,
a third of sweet pepper,
a third of leeks,
half an onion
3-4 cloves of garlic,
3 tbsp. olive oil,
0.5 tbsp. tomato paste,
salt to taste,
0.5 tsp paprika,
0.5 tsp turmeric,
black pepper to taste.

Heat the olive oil in a frying pan and fry the spices in it: paprika, turmeric and black pepper. One minute will be enough.

Add chopped onions and garlic to the aromatic oil. Fry, stirring, until the onion becomes transparent.

Grate the carrots on a medium grater. Add it to the onion and garlic and fry, stirring, for five minutes.

Cut the zucchini into half circles, remove the seeds from the pepper and cut into small squares. Place the vegetables in the pan and stir. Cover with a lid.

Cut the eggplant into quarters and place in a frying pan. Salt the vegetables and simmer covered for three minutes until they release their juice.

Add brown rice to vegetables. Stir it so that it absorbs the spices, oil and vegetable juice.

Heat two glasses of water, pour it over the rice and leave the pilaf to cook without a lid for 20-25 minutes.

Add some tomato paste. It will not only give the pilaf flavor, but also a beautiful orange hue.

The pilaf is ready when all the liquid has been absorbed into the rice and it has become voluminous and crumbly. Remove the pilaf from the heat and serve immediately. Bon appetit!

Recipe 2, step by step: brown rice pilaf with chicken

Delicious and healthy pilaf with chicken.

Chicken portions 4 pcs
Onion 1 piece
Carrots 0.5 pcs
Brown rice 1 cup
Salt to taste
Pepper mixture to taste
Oil eating/frying

Salt and pepper the chicken pieces, fry in vegetable oil until golden brown, and place in a bowl.

Fry chopped onions and carrots in the same oil,

add rice, fry for a couple of minutes until translucent.

Pour enough water to cover the rice by 1.5 cm. Return the chicken to the pan. Salt and pepper.

Cook covered for 45-50 minutes until the rice is soft. If necessary, add more water.

Serve the dish and serve. Bon appetit!

Recipe 3: how to make brown rice pilaf in a slow cooker

For the pilaf, which I propose to cook using a slow cooker, we will need brown rice and chicken fillet. This pilaf turns out to be very crumbly, less fatty and more healthy, because brown rice contains many valuable microelements. Additional taste and juiciness will be provided by the addition of sweet peppers, as well as traditional ingredients - carrots and onions.

chicken breast fillet – 1 pc.
onion – 1 pc.
carrots – 1 pc.
sweet pepper – ½ pc.
vegetable oil – 3-4 tbsp. l.
salt, ground pepper - to taste
brown rice – 240 g
water – 3 glasses
greens - 1 bunch.

Cut the onions and carrots into strips or cubes.

Turn on the multicooker to the “Fry” mode and add oil to the bowl. Fry the onions and carrots until light golden brown.

Cut the sweet pepper into strips or pieces.

Add the pepper to the multicooker bowl and place the chopped chicken fillet there. Fry for 5-7 minutes.

Prepare the required amount of brown rice.

Place the rice in the bowl and fry with the rest of the ingredients for 3-4 minutes.

Pour water into the multicooker bowl, add salt and spices.

Add greens. Parsley and dill, a little basil will do. Turn on the “Stew” mode and cook the pilaf for 30 minutes.

An excellent second course is ready. Serve the pilaf hot with a side dish of vegetables and fresh herbs. It looks aesthetically pleasing if you give the pilaf the shape of a truncated cone when serving it.

Recipe 4: Brown rice pilaf with beef (step-by-step photos)

Let's prepare pilaf with beef from brown rice. As you know, brown rice is very healthy. However, in itself it is rough and in order to eat it not through force, but with pleasure, it is important to cook it tasty. Meat pilaf is perfect for this.

Brown rice does not cook well, or rather, does not cook at all. Therefore, there will be no problem with obtaining crumbly pilaf from it. Cooking brown rice requires preliminary preparation in the form of soaking, and for a long time. You can safely leave it in water overnight.

beef fillet
onions
carrot
one glass of refined oil
turmeric
peppercorns
head of garlic

So, the rice has undergone preliminary preparation.

You can move on to the meat.

We cut it into small pieces.

Separately chop the onion.

Chop the carrots into strips. You need to remove as much skin as possible from the head of garlic. There is no need to remove it completely.

Place the meat in it and fry, stirring. In this case, all the liquid should evaporate.

Then add the onion, fry it a little and add the carrots for frying.

When the carrots are fried, you need to pour water into the frying pan, in such an amount that it covers a layer of meat about two centimeters on top, and cook for half an hour. This way you will get zirvak - what will give the brown rice dish the main taste. Add pepper, half a teaspoon of turmeric to the zirvak, add salt. It should be taken into account that rice absorbs salt well, and it is necessary to correctly calculate its amount, in accordance with the rice taken for pilaf.

Now, without mixing with meat, you need to pour the rice in an even layer, add water and cook for about another hour. To prevent the pilaf from accidentally burning, you need to pierce the layer of rice with a spoon and carefully pour water into the holes while it is cooking.

When the rice is almost ready, you need to place the head of garlic directly into it and cover the rice with a plate turned upside down, and also cover with a lid so that the rice absorbs all the zirvak. In this way, simmer the pilaf for about half an hour. After this, you need to remove the garlic and stir the pilaf. The end result is a tasty, and most importantly, healthy, brown rice dish.

Recipe 5: Brown Rice Pilaf with Pork

700 g pork or other meat to taste
500 g brown rice
500 g carrots
100 g onions
100 g lard
2 heads of garlic
half a teaspoon of cumin
salt to taste (see recipe for details)
1 liter of boiling water

Rinse the rice well and cover with cold water. I did this two hours before cooking the pilaf.

Before cooking, you need to chop all the ingredients. Cut the carrots into very thick strips.

Cut the onion into half rings or half rings.

Cut off the roots and top of the garlic and remove the outer husk. But you need to leave the head formed and under the thin skin. Otherwise, later it will be very difficult to catch the garlic from the pilaf.

This time I fry pilaf in lard instead of vegetable oil. To do this, you must first cut the lard into small pieces.

Pre-heat the cauldron over high heat. For some reason, after this the meat will stick to the bottom less. Place the lard in a cauldron and melt the fat from it over medium heat.

Fish out the cracklings. You can eat them. It's very tasty!

We cut the meat into large pieces. I have four of them. Fry each piece on all sides in lard over medium heat.

This is what fried meat looks like. I pull it out of the cauldron.

To fry the onions.

Add carrots to the fried onions. Lay out the meat. It’s good to fry everything over medium heat for about 15 minutes. You need to stir regularly. Fire is medium.

When the carrots are fried, add a liter of boiling water to the cauldron. This begins the cooking of the broth. It is correctly called zirvak. After adding boiling water, bring the broth to a boil. Cook for 15 minutes over low heat with the lid closed.

After 15 minutes of cooking, add salt, garlic cloves, and cumin to the zirvak. Cook for another 15 minutes. The finished broth is a must try. It should turn out somewhat over-salted. Add salt if necessary.

By the time it is added to the pilaf, the rice has swollen well. This can be seen from the photo.

Transfer the rice to the cauldron. Add about 100 ml. boiling water Somewhere so much boiled away during cooking. Bring to a boil. Cover with a lid. Cook the pilaf for about 20 minutes over low heat. Brown rice takes a long time to cook and will not be ready in 20 minutes.

Open the cauldron after 20 minutes of cooking. Collect the rice in a mound. Pierce with a knife to the very bottom. Please note that there is still a lot of broth left. The rice hasn't absorbed everything yet.

Cover the rice with a plate. Close the cauldron with a lid. Place on low heat for 25-30 minutes. Now you need the rice to absorb all the broth and the pilaf will be ready.

Open the cauldron. We remove the plate. And we see the picture as in the photo. At the same time, there is such a smell that it is impossible to resist!!! As you can see, the rice turned out very crumbly. Bon appetit!!!

Recipe 6: how to cook brown rice pilaf (step by step)

2 bowls brown rice
4 bowls of water
300 gr. chicken breast fillet
1 large carrot
1 onion
spices for pilaf
½ teaspoon turmeric (optional)
salt, pepper to taste

It is best to cook this dish in a saucepan or container with a thick bottom. Peel the onion, finely chop and fry in vegetable oil until transparent.

Add grated carrots to the fried onions and simmer for 2 minutes. Add chopped chicken fillet. Fry until the fillet turns white.

Pour in some water and simmer for 10 minutes. This is done so that the water is saturated with the aroma of vegetables and chicken.

Add your favorite spices for pilaf, turmeric, salt, pepper. Mix everything well. Pour in thoroughly washed rice and add remaining water. First cook the pilaf over high heat, and after the rice boils, reduce the heat and cook without stirring the dish for 30 minutes. Brown rice pilaf is ready.

Recipe 7: Pork and brown rice pilaf in a slow cooker

pork - 600 grams;
rice (brown or white) - 1 cup;
onions - 2 pcs.;
carrots - 1 pc.:
garlic - 4-5 cloves:
vegetable oil;
salt, pepper and seasonings - paprika, suneli hops

Let's prepare the food so as not to be distracted during cooking: cut the meat into pieces, peel the onions, carrots and garlic, measure out a glass of rice.

Turn on the multicooker to the “frying” mode (meat) and pour a large amount of vegetable oil into the bowl. Fry our pork until the meat changes color and a slightly golden crust forms.

While the meat is frying, chop the onion (not very finely, but this is not for everyone), and grate the carrots on a coarse grater. Add everything to the meat and fry until the onion becomes transparent, stirring occasionally.

Salt, pepper, add the available seasonings (in our case, paprika and suneli hops) and mix. Place garlic cloves on top, which can be cut into halves, depending on size.

Then pour in the rice, try to ensure that it evenly covers our meat, and fill everything with water (it’s acceptable to use broth, but I didn’t have any, and all kinds of cubes don’t inspire confidence in me). For 1 cup of rice you will need approximately 2 - 2.5 cups of water.

Now you can turn off the “frying” mode, close the multicooker lid and turn on the “rice/buckwheat” program (on some models “pilaf”). When you hear a characteristic sound signal, your delicious unconventional pilaf is ready!

Bon appetit!

Friends, picnic season is in full swing. And it is during this season that many of us cook pilaf over fire, because this allows us to feed a large company.

However, the success of pilaf very much depends on the choice of rice. Today I will tell you how I prepared brown rice pilaf and of course the result that came out. I took the Uzbek pilaf recipe as a basis: http://vkusno-i-prosto.ru/receipt/uzbekskij-plov/, but changed the technology a little. Details below.

Ingredients for brown rice pilaf:

700 g beef or other meat to taste

500 g brown rice

500 g carrots

100 g onions

100 g lard

2 heads of garlic

half a teaspoon of cumin

salt to taste (see recipe for details)

1 liter of boiling water

Recipe for brown rice pilaf:

Why did I take brown rice!? As I wrote at the very beginning, you get good, crumbly pilaf if you choose the right rice. Yes, but the word is correct - it’s not very specific. So I experiment quite a lot with the different varieties of rice that we have on sale. However, I know well that brown rice, no matter how you cook it, always turns out crumbly. It was his turn to try out pilaf. You can see the photo of the packaging for yourself.

Rinse the rice well and cover with cold water. I did this two hours before cooking the pilaf.

Before cooking, you need to chop all the ingredients. Cut the carrots into very thick strips.

Cut the onion into half rings or half rings.

This time I fry pilaf in lard instead of vegetable oil. To do this, you must first cut the lard into small pieces.

Pre-heat the cauldron over high heat. For some reason, after this the meat will stick to the bottom less. Place the lard in a cauldron and melt the fat from it over medium heat.

Fish out the cracklings. You can eat them. It's very tasty!

We cut the meat into large pieces. I have four of them. Fry each piece on all sides in lard over medium heat.

This is what fried meat looks like. I pull it out of the cauldron.

To fry the onions.

Add carrots to the fried onions. Lay out the meat. It’s good to fry everything over medium heat for about 15 minutes. You need to stir regularly. Fire is medium.

Brown rice pilaf is a good option for those who definitely want to get a dish with a crumbly consistency, in which the rice will not be soft, and each grain of rice will retain its elasticity. Don't be afraid, it won't be tough either. Cooking in a cauldron ensures optimal taste and appearance of the dish. Well, I think most of those reading these lines themselves know about the advantages of brown rice in comparison with white rice: it contains significantly more ballast substances and essential amino acids. In general, brown rice pilaf with chicken in a cauldron is not only a beautiful and tasty dish, but also healthy.

We cut the chicken into portions. Rub the chicken pieces with one tablespoon of pilaf seasoning.

Heat the oil in a cauldron.

Fry the chicken pieces.

While the chicken is frying, peel and cut the onions and carrots into cubes. Peel the garlic from the white outer husk.

Cut the sweet bell pepper into small cubes.

Add vegetables to the chicken and fry until the onion is translucent or golden.

Add a head of garlic, pour in water and let it boil.

Pour in the rice, add a second spoon of pilaf seasoning and cook for 10 minutes under a tightly closed lid over high heat.

Add salt, stir and cook over low or medium heat under the lid until the liquid is completely absorbed, stirring from time to time. Brown rice has a hard consistency, and it is impossible to make it soft and sticky, no matter how much you cook it. I like to bring it to the stage when individual grains of rice are already cracking.

Brown rice pilaf with chicken is ready to serve.

In my opinion, it is difficult to optically distinguish pilaf made from brown rice from pilaf made from white rice at first glance.

Well, as for the “bite” - judge for yourself! Bon appetit!

Friends, picnic season is in full swing. And it is during this season that many of us cook pilaf over fire, because this allows us to feed a large company.

Ingredients for brown rice pilaf:

Recipe for brown rice pilaf:

Rinse the rice well and cover with cold water. I did this two hours before cooking the pilaf.

Before cooking, you need to chop all the ingredients. Cut the carrots into very thick strips.

Cut the onion into half rings or half rings.

This time I fry pilaf in lard instead of vegetable oil. To do this, you must first cut the lard into small pieces.

Pre-heat the cauldron over high heat. For some reason, after this the meat will stick to the bottom less. Place the lard in a cauldron and melt the fat from it over medium heat.

Fish out the cracklings. You can eat them. It's very tasty!

We cut the meat into large pieces. I have four of them. Fry each piece on all sides in lard over medium heat.

This is what fried meat looks like. I pull it out of the cauldron.

To fry the onions.

Add carrots to the fried onions. Lay out the meat. It’s good to fry everything over medium heat for about 15 minutes. You need to stir regularly. Fire is medium.

By the time it is added to the pilaf, the rice has swollen well. This can be seen from the photo.

Cover the rice with a plate. Close the cauldron with a lid. Place on low heat for 25-30 minutes. Now you need the rice to absorb all the broth and the pilaf will be ready.

Open the cauldron. We remove the plate. And we see the picture as in the photo. At the same time, there is such a smell that it is impossible to resist. As you can see, the rice turned out very crumbly. Bon appetit.

Great recipe! I cook almost the same way, but this is the first time I’ve seen meat in such large pieces. For some reason, I never thought that zirvak could be tasted for salt; it is often under-salted. Now I will try too.

Strange! For me it’s the other way around: no matter how much you cook brown rice, it always ends up boiling over and it turns out to be porridge. Neither red rice nor just brown rice turned out crumbly...

Thank you very much, it turned out great with brown rice!

Thanks, good recipe. Covering with a plate is new for me, but successful. Very tasty, just needs more onions

I suggest you prepare delicious Uzbek pilaf with chickpeas. This time I am preparing brown rice pilaf and I advise you to try it. I enjoyed experimenting with brown rice. It turned out that it is great for pilaf! The pilaf is more crumbly than white rice.
To prepare pilaf you will need a cauldron or other thick-walled container.

Ingredients for Uzbek pilaf

Brown rice - 1 cup. If you don't have brown rice, you can use white rice - then the pilaf will cook faster. If you use white rice, use the non-overcooked variety. Rice must be of high quality, with whole, unbroken grains.
Chickpeas - 0.5 cups. It needs to be soaked overnight in water at room temperature. Then drain the water and rinse the chickpeas.
Garlic - 3 heads. Not the clove, but the head!
Large carrots - 1 piece. Or a few small carrots.
Large onion - 1 piece.
Hot red pepper - 1 pod.
Coriander beans - a teaspoon.
Zira - 1 teaspoon. You can use cumin instead of cumin. Yes, these are different spices!
Dried barberry - 1 tablespoon.
Vegetable oil - 50 ml.
Salt - 1 teaspoon.

How to make brown rice chickpea pilaf

Watch the detailed video recipe:

First we prepare zirvak - the basis for pilaf. Cut the peeled onion into half rings or quarter rings.

Cut the carrots into strips. It doesn't have to be very thin!

Heat the cauldron thoroughly over the fire. Pour oil into a cauldron and heat it.
Place onion in oil. Fry over high heat for 1 minute.

Add carrots, stir and fry for 5 minutes.

Add coriander, cumin and barberry. Pour 2 cups of hot water and add salt.
Pour in the swollen chickpeas. Mix the zirvak.
Add hot red pepper to the zirvak. Entirely. Under no circumstances should you cut it! Otherwise, the pilaf will turn out too spicy.

Let the zirvak boil. Lay out thoroughly washed rice and level and smooth it with a slotted spoon. Do not mix rice with zirvak!

Add more hot water to the cauldron - enough so that the water covers the top of the rice by about 1 cm.
Partially peel the garlic to remove only the top layer. The garlic cloves should remain in their skins.
Dip the heads of garlic into the rice and press.

Cook the pilaf without a lid for 10 minutes over high heat. Then close the cauldron with a lid, reduce the heat to low and cook until the rice is ready. Brown rice will need half an hour. If you use white rice, it will cook faster - in about 15 minutes.

Mix the finished pilaf and serve with fresh herbs.