Crumbled pork ribs pilaf step by step recipe with photos. Pork ribs pilaf How to cook pork ribs pilaf

I present to your attention aromatic, satisfying, crumbly pork ribs pilaf. Pork ribs are always delicious, cooked or simply fried, and if you make pilaf from them, you won’t be blown away by the deliciousness.

The pork ribs pilaf turned out great. Friends, I recommend it.

To prepare you will need:

• Pork ribs -0.7 kg.
• Round grain rice -0.5 kg.
• Carrots – 1 large piece.
• Onions -2 pcs.
• Garlic - 1 head.
• Vegetable oil -200 ml.
• Salt, pepper and seasonings to taste.

Peel the onions and cut them into small cubes. Half rings are possible. We send it to fry in vegetable oil in a cauldron. It is important to stir occasionally.

Peel the carrots, grate them on a coarse grater or cut them into strips. Optional.

We send the carrots to the onions, mix everything. Salt and pepper.

While the onions and carrots are frying, let's start with the pork ribs. I have regular ribs, which are suitable for both the first course and pilaf. They are already divided into portioned pieces. We wash them. Add to the fried onions. Fry until golden.

We wash the head of garlic and remove the top layer of husk. We send it whole to the meat.

Fry for a few minutes, then pour boiled water over everything and simmer for another half hour, until almost done.

During this time, wash the rice in several waters. Fill it with cold water. Let it sit in this state while the pork ribs and vegetables are stewed.

The last and most important stage is rice. We send it to the cauldron with the vegetables. Don't mix. Fill with water so that the liquid covers the top by another 2 fingers. Cover with a lid and cook over low heat for another 20 minutes.

After the time has passed, mix the rice with the remaining ingredients. I recommend serving this dish warm with a vegetable salad.

Fragrant, made from pork ribs ready. Enjoy the taste. Bon appetit.

Pilaf is a very ancient dish. Its origin can hardly be established reliably. It can be assumed that its roots appeared with the beginning of rice cultivation in India and the Middle East, somewhere in the 2nd-3rd centuries BC. In our modern times, pilaf has become one of the popular dishes of many countries, where everyone prepares it differently, which is why there are now thousands of recipes for its preparation.

However, despite all the differences between pilaf and each other, there are general principles and basic details of its preparation. One of them is a cauldron, which is replaced with heavy frying pans and pots with thick walls and bottom. Then, no matter what kind of pilaf you prepare, the carrots should be cut into large pieces, but not grated. Stirring rice during cooking and opening the lid in advance is prohibited. And if the pilaf is left for 30 minutes, it will be even tastier. In principle, these are all the secrets of preparing pilaf so that it turns out incredibly tasty.

Ingredients for preparing pilaf with pork ribs

Pork ribs 1 kg

Garlic (heads) 4 pcs.

Vegetable oil (for frying) 10 g

Salt (to taste) 5 g

Black pepper (to taste) 5 g

Seasoning for pilaf 10 g

Allspice peas 5 pcs.

Bay leaf 4 g

Homemade pilaf recipe with pork ribs

Step 1

Wash the meat, cut into pieces and fry in a well-heated frying pan with vegetable oil. If you don't like pork, you can replace it with beef, turkey or chicken. But veal is not suitable for pilaf, as it will not give the dish the necessary aroma and taste.

Instead of vegetable oil, you can use cottonseed or sesame oil, or fat tail fat.

Step 2

Fry the meat over high heat until golden brown.

Step 3

Peel the carrots, cut into large pieces and fry with the meat.

Step 4

Fry the meat and carrots for about 10 minutes until crispy. Season them with salt and ground black pepper.

Step 5

Wash the garlic heads, remove excess peels and place in a frying pan on top of the meat. Add bay leaf, allspice and rice seasoning.

Step 6

Wash the rice and place it in an even layer on top of all the products. (!) Do not stir the rice. You should choose rice with low starch content, strong and transparent, so that the grains absorb fat and water well. Uzbek and Tajik rice varieties are perfect. And you should not use wild and steamed rice.

Step 7

Fill everything with drinking water so that it covers the rice above 1 cm.

Step 8

Cover the pan with a lid and simmer all the ingredients for about 40 minutes so that they absorb all the flavors.

Step 1: Prepare the pork ribs.

We start preparing pilaf by preparing the meat. Place the ribs on a cutting board, remove the fat film, chop crosswise (between the bones) into portions with a wide knife, rinse thoroughly under running water and dry with paper kitchen towels or napkins.


Turn on medium heat on the stove, pour vegetable oil into the pan and wait until it warms up. Then lay out the ribs, add salt and fry on all sides until beautifully golden brown.

Step 2: Chop the vegetables.

Both regular yellow and red onions are suitable for pilaf, so we choose any one to suit our taste. So, we peel it, rinse it under running water, place it on a cutting board and cut it into small cubes or thin half rings.


We peel the carrots, rinse them under running water and chop them either on a grater with large holes or using a knife into even bars or medium cubes.


We will place the whole head of garlic in the pilaf, so it should be cleared of excess husks, the roots cut off and washed under running water.

Step 3: Prepare the rice.

Pour the rice into a deep plate or bowl and rinse under running water until the water runs clear. Then completely drain the liquid from the plate.

Step 4: Cook pilaf.

Turn on medium heat on the stove, add vegetable oil to the same pan where you fried the ribs, place it on the burner and place the onions. Fry it until approximately soft 2 - 3 minutes stirring occasionally with a kitchen spatula.


Then add the carrots, mix and continue frying some more. 2 - 3 minutes.


Now pour in the spices, salt, mix, lay out the ribs, pour in clean water about 4 glasses and wait for it to boil. Then reduce the heat to minimum, add the rice, level it with a kitchen spatula, but do not mix. Stick a head of garlic into the center, cover with a lid and cook until fully cooked, approximately 30 minutes. The lid should not be removed for the first 20 minutes, but the lid can be slightly moved to allow steam to escape.


Place the finished pilaf on another burner and keep it under the lid for a while longer. 5 - 7 minutes.

Step 5: Serve pilaf with ribs.

Pilaf is served hot. You can immediately put it on plates, or you can traditionally pour it in a slide into a beautiful large dish. In addition to it, you can offer aromatic bread or pita bread, and also decorate with fresh herbs.
Bon appetit!

Spices such as paprika, cumin, saffron, barberry, turmeric, basil, and coriander go very well with pilaf.

Instead of a saucepan, it is better to use a cauldron.

Pilaf can be prepared with already boiled rice; to do this, boil the ribs until fully cooked, fry until golden brown along with vegetables and spices and mix with rice.

Of course, pork is not an ordinary meat for making pilaf, since this dish originally came from Asia, where this type of meat is not particularly respected. But in our country, pilaf is prepared with absolutely any type of meat, so today I want to introduce you to a recipe for pilaf with pork ribs.

The dish turns out no worse than one made from lamb. But people with diseases of the gastrointestinal tract should take into account that pilaf is a rich, high-calorie, fatty and difficult dish for the stomach. Therefore, consider this point if you suffer from similar diseases. In this case, it is better to replace fatty pork with lean rabbit or chicken.

In addition to meat products, pilaf is prepared with the addition of vegetables and spices, which fill it with vitamins and interesting taste, making it brighter and more aromatic. The real art in preparing pilaf is the ability not to miss the main points in the process, so that the dish does not look like porridge, but has a beautiful appearance and a wonderful taste.

Products: 1 kg of pork ribs, two large carrots, four heads of garlic, 200 grams of rice, bay leaf, allspice, cumin, pilaf seasoning, salt, ground black pepper, vegetable oil for frying.

Cooking pilaf with pork ribs:

Wash the meat, cut it and fry it in a well-heated frying pan with vegetable oil. At the same time, set the heat to high so that a crust forms on the meat, then it will retain all the juice.

Peel the carrots and cut into large cubes.

Immediately send the carrots to fry in a frying pan with the meat and fry everything until golden brown.

Meanwhile, rinse the rice, any variety, under running water. But it is advisable not to skimp on rice; all the rice can ruin the dish. Choose a type of rice that is fluffy.

When the meat and carrots are fried, put the washed (!) but not peeled heads of garlic into the frying pan, i.e. right in the husk, and cover everything with an even layer of rice.

Season the rice with all the spices and fill with water, one finger above the level of the rice.