Now we will tell you the recipe of a not quite familiar for us pilaf - we'll tell you how delicious to cook this dish with pumpkin.
Pilaf in a pumpkin in the oven
Ingredients:
- rice - 250 g;
- carrots - 1 piece;
- sweet pepper - 1 piece;
- onion - 1 piece;
- garlic - 2 cloves;
- dried apricots - 100 g;
- pumpkin (weighing about 1.5 kg) - 1 piece;
- vegetable oil;
- bay leaf - 1 piece;
- pepper, salt - to taste.
Preparation
Rice mine under running water, then put in a bag of gauze and pour boiling water for about 10 minutes. Pump my, dry it and gently cut off the lid from it. We remove the pulp and seeds from the pumpkin with the spoon, while the thickness of the walls should remain approximately 1.5 cm. The flesh is cut into cubes. Similarly, we cut carrots and onions. Garlic finely chopped or let through the press. On vegetable oil fry to a bow, then add the carrots and stirring, fry for another 5 minutes. Sweet peppers are cleaned from the stalk and seeds and also cut into cubes.
Put the pepper and pumpkin in a frying pan with vegetables and all together fry until half cooked. A bag of parboiled rice is taken out of the water, we let it drain and we put the rice in a frying pan to the vegetables, add dried apricots, cut into strips, chopped garlic and bay leaf. All this is mixed, add salt and pepper to taste. We lay rice with vegetables in a pumpkin, we place it on a baking tray and bake pilaf in a pumpkin in the oven for about half an hour at a temperature of about 200 degrees. If in the process of cooking the scorch began to burn, then the pumpkin can be covered with foil.
Pilaf with pumpkin in Azerbaijani style
Ingredients:
- long-grain rice - 3 cups;
- lamb - 800 g;
- onion - 300 g;
- ghee - 250 g;
- dried apricots - 30 g;
- raisins - 300 g;
- prunes - 300 g;
- garnet (grains) - 0.5 cup;
- butter - 100 g;
- eggs - 1 piece;
- sour cream - 3 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- saffron - pinch;
- salt, black ground pepper - to taste.
Preparation
Rice is washed and soaked in salted water for 3 hours. And then boil until half-ready in a lot of liquid, then throw it back in a colander and pour hot water. Now beat the egg with sour cream and add as much flour to make a steep dough. We roll it into a thin layer and cut it into small squares. The bottom of the cauldron is lined with the resulting dough and poured with half a melted butter. Pour out the rice and pour it with the remaining melted butter. Cover the cauldron with a lid and simmer for 40 minutes. Cut lamb with slices, salt and pepper, add about 50 ml of water and simmer until done. In a separate frying pan fry the onion, cut into half rings, and then mix it with lamb and pomegranate seeds. Dried fruits cut into stripes, add butter, 100 ml of water and sugar, stew for 10 minutes. Add the saffron in the finished rice, mix it, then lay the rice on the dish, and put the squares of the dough (kazmag) on top, meat and dried fruits are served separately. Well, that's all Azerbaijani pilaf is ready!
Pilaf with pumpkin in the multivark
Ingredients:
- rice - 300 g;
- water - 500 ml;
- sugar - 3 tbsp. spoons;
- pumpkin - 300 g;
- raisins - 100 g;
- vegetable oil - 50 g;
- honey - 2 tbsp. spoons;
- butter - 25 g.
Preparation
Rice is washed and poured into the bowl multivarka, add 1 tablespoon of vegetable oil and pour in water. And in the "Rice" mode, we prepare 25 minutes, and then transfer it to a bowl. Raisins soak for 15 minutes in warm water. Pumpkin cut into small cubes, put in a bowl multivarki, pour in butter and in the "Hot" mode we cook 10 minutes. Then lay out the finished rice, steamed raisins, sugar, honey (if it is gustovat, then you must first melt it in a water bath) and mix well. In the "Heating" mode, we leave for 15 minutes. Pilaf in the multivarque is ready!