Pilaf in the sleeve in the oven. This page does not exist Pilaf in the oven in a baking bag
Calories: Not specified
Time for preparing: Not specified
An interesting way to cook pilaf in a sleeve for baking in the oven. We offer a recipe with pork, but you can take poultry or rabbit meat. Pilaf belongs to oriental cuisine. But they cook it in all countries, and each housewife in her own way. Cooked pilaf in a baking sleeve turns out to be no worse than the one cooked in a cauldron, just as crumbly and tasty.
Ingredients:
- pork - 500 grams,
- rice - 500 grams,
- carrots - 2-4 pieces,
- onion (large) - 1 pc.,
- garlic - 5-6 cloves,
- vegetable oil - 50 ml,
- bay leaf - 1-2 pcs.,
- zira - 1 teaspoon,
- ground paprika - 1/2 teaspoon,
- turmeric - 1 teaspoon,
- barberry - 1/2 teaspoon,
- salt, ground black pepper - to taste.
Recipe with photo step by step:
1. Required ingredients. 
2. For cooking pilaf in the sleeve, any rice is suitable, long-grain or round-grain, it all depends on your taste preferences. It must be rinsed well under running water, rubbing between the palms until clear water. And leave it soaked in water for 10 minutes. Drain the water after 10 minutes. 
3. Wash the pork well, pat it with kitchen paper towels and cut into large pieces. 
4. Peel the carrots, cut into long large sticks. Of course, someone can simplify this work and grate it, but in this case, the carrots turn out to be a little boiled (for my taste). 
5. Peel the onion, cut into small cubes. 
6. Fry the chopped meat in a hot frying pan with the addition of vegetable oil until golden brown. This will take approximately 7 minutes. 
7. Add chopped onions and carrots to the fried pork. Saute them together until the vegetables soften. 
8. Now we take the baking sleeve, do you have it rolled, cut it off to the desired length. The hole on one side is tightly closed with a clip or tied with a thin food thread. We lay the sleeve on a baking sheet covered with foil or in any baking dish, this will help to avoid leakage of the broth. We spread the fried pork with vegetables in the sleeve. 
9. Add peeled garlic cloves, bay leaf, salt and all spices. 
10. We lay rice. 
11. Pour three glasses of plain water or any meat broth into the sleeve. 
12. Close the second hole. And we send the pilaf in the baking sleeve to the oven for one hour, set the temperature to 190 degrees. 
13. After an hour, the pilaf will be absolutely ready, we shift it from the sleeve to a serving dish. It is served at the table with vegetables, herbs. 
14. Bon appetit to you! 
And here's how to prepare
Preparation of moonshine and alcohol for personal use
absolutely legal!
After the demise of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and an article prohibiting the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative responsibility of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , item 3476).
Excerpt from the Federal Law of the Russian Federation:
"The effect of this Federal Law does not apply to the activities of citizens (individuals) who do not produce products containing ethyl alcohol for the purpose of marketing."
Moonshine in other countries:
In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production for the purpose of selling moonshine, chacha, mulberry vodka, mash and other alcoholic beverages, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal purposes.
In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Administrative Offenses of Ukraine provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the manufacture and storage of moonshine without the purpose of sale, for the storage without the purpose of sale of apparatus * for its production.
Article 12.43 repeats this information practically word for word. “Production or purchase of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of devices for their production” in the Code of the Republic of Belarus on Administrative Offenses. Paragraph No. 1 states: “Production by individuals of strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), as well as storage of devices * used for their manufacture - entails a warning or a fine of up to five basic units with confiscation of the indicated drinks, semi-finished products and devices.
* It is still possible to purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.
Pilaf is the most popular oriental dish. Rice is the main ingredient in this dish. There are many pilaf recipes. You can cook pilaf with chicken, lamb, beef or pork. You can cook pilaf in pots in the oven or in a cauldron. It turns out very tasty pilaf cooked on a fire in a cauldron.
I want to offer you a pilaf recipe in the sleeve. For cooking, we will need these ingredients:
0.7 kg of pork pulp,
50 ml vegetable oil,
two medium-sized onions,
one medium carrot
two cups of rice
seasoning zira to taste,
one bay leaf
nine to ten medium garlic cloves,
seasoning for pilaf to taste,
one sheet of water
two teaspoons with a top of salt,
a few green onions for garnish
sleeve for baking.
The ingredients are the same as for cooking pilaf in a cauldron. Now we are starting to cook delicious homemade pilaf with pork in the sleeve.
1. Wash the pork thoroughly under running water and dry it with a paper towel. Cut the meat into small pieces. Heat vegetable oil in a deep frying pan. Put the meat pieces in hot oil and fry over medium heat for ten minutes. The meat should be golden brown.
Cut the peeled onions into cubes and add to the meat in the pan. Cut the peeled and thoroughly washed carrots into thin sticks or straws and also add to the pan. Mix well and fry until the carrot sticks are soft. Don't forget to stir so that the meat and vegetables don't burn.
2. We take a baking sleeve forty-forty-five centimeters long. Tighten one end of the sleeve. Place the sleeve in a baking dish. Carefully lay out the fried vegetables with meat pieces in it. Rice is thoroughly washed under running water until the water becomes clear, and added to the sleeve along with peeled garlic cloves. You can take any rice for pilaf.
To taste, add zira, a special seasoning for pilaf, bay leaf for flavor. You can add a little barberry and turmeric, but this is optional. When turmeric is added to pilaf, rice acquires a golden hue.
3. Pour one liter of boiling water into the container and dissolve two teaspoons of salt in it. When the salt is completely dissolved, carefully pour the salt water into the sleeve and tie the second end of the sleeve. Sleeve ponytails must be tied at the top. Carefully make a few punctures in the sleeve with a toothpick to release steam. Preheat the oven to 180 degrees. We send the form with pilaf in the sleeve to the oven. We cook pilaf at home for an hour, without lowering the temperature in the oven.
4. In an hour, pork pilaf will be ready. Carefully remove the form from the oven, cut the sleeve and lay out the pilaf on a flat dish. Cut green onion feathers obliquely, sprinkle with delicious pilaf and serve. I wish you all bon appetit!
Prepare the products. Rinse the rice for pilaf thoroughly in cold water (rinse the rice at least 6-7 times), then put in a colander to drain the liquid.
Peeled carrots cut into thin strips or sticks. Cut the peeled onion into small cubes. Pork pulp (it is better to take the pulp with fat) cut into small cubes.
Do not salt or pepper the meat during cooking so that it remains juicy.
Remove the fried meat from the pan. Add 100 ml of vegetable oil to the pan, put the carrots and onions and fry over medium heat until golden brown, stirring occasionally.
In a deep bowl, mix the washed rice, salt to taste, turmeric, pilaf seasoning, paprika, barberries, fried pork pieces, onions and carrots.
Transfer the rice with meat and vegetables to the sleeve, add the whole heads of garlic (pre-washed) along with the husk. Garlic will give pilaf an incredible aroma and taste. Place the sleeve on a baking sheet.
Add water to the sleeve (I use steamed rice for cooking, it is much harder than many other varieties of rice, so I take water in a ratio of 1: 2.5, that is, 5 glasses of water are required for 2 cups of rice), tie the other end of the sleeve. When tying the other end of the baking sleeve, be sure to keep in mind that the pilaf will increase in volume during the cooking process in the oven, that is, leave enough space in the bag.
Cook pilaf in a baking sleeve in a preheated oven at 170 degrees for about 40-50 minutes. Then carefully cut the sleeve in the center, send the baking sheet with the cut sleeve to the oven for another 5-7 minutes.
Pilaf cooked in a sleeve turns out to be incredibly tasty, rice to rice, nothing sticks together.
Serve the finished dish with fresh vegetables and herbs. Pilaf cooked in a sleeve for baking in the oven is different from the classic pilaf, but it turns out no less tasty. I highly recommend checking out this recipe!
Tasty and pleasant moments!
