Pilaf with dried apricots and raisins is a satisfying and mouth-watering dish that will appeal not only to children but also to adults. Of course, it cannot be attributed to traditional recipes, but there is a "highlight" in this dish.
Rice with dried apricots and raisins - the basic principles of cooking
There are many recipes for this dish. It can be made sweet by adding more sugar or honey, or cook salted with meat.
Such a dish is excellent for fasting, if it is cooked without meat.
Pilaf is cooked in a cast iron cauldron, slow cooker or oven.
To make the dish really tasty, it is important to choose the right rice. It can be of any grade, but always of good quality.
Dried apricots and raisins are poured with warm water and insisted for half an hour. Then, when the dried fruits swell, drain the infusion. Dried apricots are cut into strips.
Carrots and onions are peeled, rinsed and cut into thin strips. Vegetables are fried in hot oil with spices until soft. Then put the dried fruits and cook for a couple of minutes.
Rice is sorted and washed, changing the water at least seven times.
Rice groats are spread on top of vegetables, they are leveled and boiled water is poured with a thin stream. Her level should be a couple of centimeters above the cereal.
Pilaf is cooked over low heat, covered with a lid, until the rice has absorbed the liquid.
In addition to dried apricots and raisins, you can add other dried fruits or fresh fruits.
Recipe 1. Spicy pilaf with dried apricots and raisins
Ingredients
round rice - half a kilogram;
100 ml of vegetable oil;
200 g dried apricots;
1 liter of 250 ml of drinking water;
two handfuls of raisins;
a pinch of ground turmeric;
sugar;
two onions;
salt;
two large carrots;
5 g ground black pepper;
5 g of ground coriander;
5 g ground red pepper;
3 g of zira.
Cooking method
1. Rinse the rice groats, constantly changing the water until it becomes almost transparent. Pour the washed rice with clean water and leave to swell for half an hour.
2. Peel the bulbs and chop with thin feathers.
3. Peel the carrots, cut across into three parts and grate for Korean salads.
4. Boil water in the kettle. Rinse the raisins in warm water and pour boiling water over it.
5. Wash dried apricots as well, place in a deep bowl and soak in boiling water.
6. Pour oil into a cast-iron cauldron, heat it, add red and black peppers, ground coriander and zira. Heat the oil with spices for a minute.
7. Put onions in a cauldron and twist the fire. Fry it, stirring constantly, for a couple of minutes.
8. Now add the carrots and continue cooking, remembering to stir, until it becomes soft.
9. Drain the rice cereal. Put it in the vegetables and mix. Warm up for five minutes, so that the rice is slightly fried and saturated with the aroma of spices and oil.
10. Drain the dried fruit. Dry them. Grind dried apricots in small pieces. Add raisins and dried apricots in a cauldron, season with a pinch of turmeric for color and mix. Warm up a couple of minutes.
11. Pour boiling water over the contents. Add sugar and salt. Set maximum fire. When the cereal has absorbed water, twist the fire to a minimum and simmer for half an hour.
Recipe 2. Rice with dried apricots and raisins
Ingredients
sugar - 30 g;
prunes - 75 g;
butter - 75 g;
raisins - 50 g;
drinking water - 1 l 250 ml;
dried apricots - 75 g;
rice - 200 g.
Cooking method
1. Rinse the rice groats well. Soak it in warm water and leave for half an hour.
2. Rinse dried apricots, dry on a napkin and cut into small strips.
3. Rinse and soak raisins in hot water for ten minutes.
4. Wash the prunes, soak it with napkins and cut into strips.
5. In a deep cast-iron skillet, dissolve the butter. Put all dried fruits in it and fry, stirring, for about seven minutes. Transfer dried fruit into a saucepan.
6. Place rice in the same pan and fry, stirring continuously, for five minutes. Spread the fried rice on top of the dried fruit.
7. Pour in a thin stream of water, add sugar, put a slice of butter and cook for 20 minutes over low heat.
Recipe 3. Bukhara pilaf with dried apricots and raisins
Ingredients
80 ml of vegetable oil;
half a kilogram of brown long-grain rice;
prunes - three pcs.;
large carrot;
seven pcs dried apricots;
bulb;
80 g of raisins;
garlic - head;
sea salt;
3 g seasoning for pilaf;
30 g of dried dill.
Cooking method
1. Wash dried fruits. Dip them lightly with a paper towel. Prune and dried apricots cut into thin strips.
2. Peel the vegetables and wash. Do not peel the garlic and do not take it apart, just remove the top husk with your fingers, leaving a dense skin. Cut the carrots into thin, short pieces. Chop the onion into thin quarter rings.
3. Heat vegetable oil in a cast-iron cauldron. Put onion, carrot in it and lightly fry, stirring constantly. Season the vegetables with spices and dried dill, mix.
4. Put dried fruits on top of vegetables. Spread a flat layer of rice cereal on top. Do not mix the layers. Stick a head of garlic in the middle. Pour in a thin stream of water. Her level should be a finger above the cereal. Salt.
5. Cover the cauldron with a lid and bring the contents to a boil over high heat. Then reduce the heat to a minimum and simmer pilaf for another half hour. Remove the cauldron with pilaf from the fire, cover with a warm cloth and insist for half an hour.
Recipe 4. Pilaf with dried apricots, raisins and coconut in a slow cooker
Ingredients
a pinch of saffron;
a glass of steamed rice;
100 g of apples;
40 g of raisins;
5 g of lemon peel;
80 g of sugar;
clove bud;
50 g dried apricots;
50 g of vegetable oil;
a pinch of cinnamon;
4 g of sea salt.
Cooking method
1. Wash the apple, towel with a towel, cut into four parts and remove the seeds and partitions. Cut the pulp of the fruit into slices. Wash dried apricots in warm water, dip in a cloth and finely crumble. Soak the washed raisins in hot water for 20 minutes. Then drain the liquid and dry the raisins.
2. Pour vegetable oil into the capacity of the multicooker. Add raisins, dried apricots and chopped apple. Rinse, constantly changing water, fig. Put washed rice groats on top of dried fruits, salt, add sugar and add zest, coconut flakes and spices.
3. Pour in warm water and turn on the "pilaf" mode. Close the lid tightly, cook until the signal. Then remove the bowl with pilaf from the appliance and mix.
Recipe 5. Rice with dried apricots, raisins, candied fruits and walnuts
Ingredients
dried apricots - 125 g;
Brown sugar;
raisins - half a glass;
cinnamon;
candied fruits - 125 g;
vanilla;
half a glass of walnuts;
saffron.
Cooking method
1. We clean the kernels of walnuts from the remnants of the shell and partitions. We spread them on a dry frying pan and fry, stirring, until light brown.
2. Place well-washed rice groats in a saucepan, fill with clean water and boil until cooked.
3. In a deep cauldron, melt butter. We put walnuts in it and fry for three minutes, stirring occasionally.
4. Add dried fruits, candied fruits and continue cooking over medium heat for five minutes.
5. Pour 10 g of brown sugar and add cinnamon, saffron and vanilla. Pour a couple of tablespoons of hot water and simmer for ten minutes, lid, over low heat.
6. Add boiled rice to the dried fruit and mix. We cover again and languish for the same amount of time. Ready rice with dried apricots and raisins, remove from heat and mix.
Recipe 6. Dietary pilaf with chicken, dried apricots and raisins
Ingredients
250 g of a mixture of dried apricots and raisins;
two carrots;
400 g chicken;
half a kilogram of brown rice.
Cooking method
1. Rinse the chicken fillet, cut the film and cut the meat into small pieces. Put it on a plate and mix, seasoning with salt and spices.
2. Wash dried fruits in warm water. Dry on a napkin. Cut dried apricots into strips.
3. Wash the peeled carrots and chop into large chips.
4. Continuously replacing the water, rinse the rice groats and place it in the crock-pot bowl. Pour clean water and boil in the "simmering" mode until half cooked. Transfer rice to a deep bowl, salt, add dried fruit and mix.
5. Wash the cooker bowl and wipe it dry. Pour in about half a liter of clean water.
6. Put rice with dried fruits in a steaming bowl. Install it in the bowl, close the lid. Run the steaming mode and cook for 20 minutes.
7. Transfer the prepared pilaf to a dish, pour ghee and serve.
Pilaf with dried apricots and raisins - tips and tricks
Add honey only to warm pilaf, as it cannot be cooked
You can add nuts to the pilaf: walnuts, cedar or peanuts.
If the dried fruits are not too dry, you can not soak them.
You can add dried apricots as a whole, or cutting it into strips.
Pour the prepared pilaf before serving with ghee.
