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Pilaf in pots in the oven

Pilaf Baked in Pots

Unusual, hearty, fragrant, and absolutely delicious! Pilaf baked in individual pots is a lifesaver when you want to make just a small batch or serve it in single portions. Presented this way, pilaf is perfect for a holiday table.

katushafin

Recipe author

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Composition / ingredients

Servings:

Lamb

800

Rice

450

Onion

Carrot

Garlic

Vegetable oil

Dry spices (cumin and barberry are a must)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 11 g

Fats 24 % 11 g

Carbohydrates 52 % 24 g

236 kcal

GI: 8 / 92 / 0

Cooking method

Step 1:

How do you make pilaf in pots in the oven? Prep the ingredients. Traditionally, pilaf is made with lamb (as I'm using here) or beef, but since this recipe is adapted for the modern kitchen, you can use pork or chicken too. Any rice works — round, long-grain, or parboiled. Parboiled is actually best, giving you fluffy, separate grains. Mine is a special pilaf rice, the devzira variety, which is why it looks so dark.
Step 2:

Rinse the rice very well under cool running water — literally 7 times — until the water runs clear. Then cover the rice with water and salt it. Let it soak and swell for 15 minutes.
Step 3:

Rinse the meat, pat it dry well, and cut it into small pieces about half an inch (1.5 cm).
Step 4:

Cut the peeled onion into cubes.
Step 5:

Wash, peel, and cut the carrot into thick strips. For pilaf, the carrot is cut into sticks, not grated.
Step 6:

Heat a skillet and pour in the vegetable oil — you'll want a fairly generous amount. Get it good and hot over high heat. Add the meat and start stirring right away so a crust forms on the surface. This keeps the meat tender, since the juices get "sealed" inside. Fry the meat for about 5 minutes.
Step 7:

Add the onion to the meat and stir. Fry for a few minutes.
Step 8:

Add the carrot. Season with salt. Stir. Keep frying for another 5 minutes.
Step 9:

Get your baking pots ready. Put a layer of the meat and vegetables in the bottom of each and sprinkle with spices. Cumin and barberry are the traditional choices, or you can use a ready-made pilaf spice blend.
Step 10:

Spread the rice over the meat, draining off its soaking water first. Push a clove of garlic into the center of each pot — no need to peel it.
Step 11:

Pour boiling water into the pots so it sits about 1/2 inch (1.5 cm) above the rice.
Step 12:

Cover the pots with their lids, or with foil if you don't have lids. Bake the pilaf at 350°F (180°C) for one hour.
Step 13:

Take the finished pilaf out of the oven and stir it. Cover again and let it rest for 20 minutes. Serve it up. Pilaf is traditionally served with a salad of fresh tomatoes, onion, and herbs. Enjoy!

Wash the meat and be sure to pat it dry with a paper towel — otherwise the extra moisture keeps it from browning, and it will steam instead of fry.
Keep in mind that every oven is different, so your temperature and cooking time may vary from what's in the recipe. For any baked dish to come out well, it helps to know how your own oven behaves.
Important! For rice dishes that turn out delicious every time, read our article on choosing the right rice and the secrets of cooking it.