Meatless pilaf with beans and also a recipe with quince. Vegetarian pilaf with beans How to cook pilaf with beans

Pilaf in Egyptian style

For 1.5 cups of rice - 6 pieces of chicken livers, 2 onions, 120 g of butter, 120 g of ham, 200 g of mushrooms, 3 cups of broth, salt to taste.
Boil the rice in salted water and fry it in a frying pan.
Boil the mushrooms and cut them into slices. Boil the ham and cut into cubes. Cut the chicken liver into slices and fry. Fry the sliced ​​onion together with the liver, mushrooms and ham.
Pour in the broth, bring to a boil, then add the rice and place in the oven over medium heat for 20 minutes.

Pilaf with chicken in Azerbaijani style

For 4 cups of rice - 1 kg of chicken, 7 onions, 200 g of butter, 300 dried apricots, 300 g of sultanas, citric acid.
For the flatbread: 1.5 cups wheat flour, 1 egg, 1 tbsp. spoon of water, 25 g of butter, 1/2 teaspoon of salt.

Divide the chicken into pieces, add salt and fry. Separately, fry the thinly sliced ​​onion. When the onion turns brown, lightly sprinkle it with citric acid. Spread this fry evenly over pieces of chicken placed in a pan greased with butter. Pour in 0.5 cups of hot water and simmer over low heat for about 40 minutes. Before serving the dish, beat the eggs (at the rate of 1 egg per person), pour them over the chicken and close the lid tightly for 5 minutes. Prepare dried fruits: rinse them first with cold, then hot water, fry over low heat for 10 minutes. Sort through the rice. 3 hours before cooking pilaf, rinse it in cold water and leave in cold salted water. Boil water in a large saucepan (for 1 cup of rice - 6 cups of water). While boiling, add 1 teaspoon of citric acid, salt, and rice. After 2-3 minutes of boiling, the rice must be removed, passed through a colander, and doused with hot water.

Flatbread: mix egg, water, salt, add softened butter. Pour the flour into a heap onto a cutting board, make a hole in the middle and place the prepared mixture there. Knead the unleavened dough and roll it out to a thickness of 1.5 mm, grease with melted butter.
Grease the bottom of the cauldron with butter, place a thinly rolled flat cake and place rice on it, periodically brushing it with oil. Make a small mound of rice. Close the lid tightly and simmer over low heat for 1.5 hours. After this, you can try the rice: if it melts in your mouth, it means the pilaf is ready.
Rice is placed on each plate, chicken and fruit are placed on top.

Pilaf in Lezgin style

For 2 cups of rice - 500 g of lamb, 2-3 onions, 150-200 g of ghee, 1-2 eggs, 1 cup of sour milk, salt and spices to taste, dried fruits.
Sort the rice, rinse, boil until half cooked. Drain in a colander and rinse with cold water. Pour a layer of butter with eggs and sour milk onto the bottom of the pan. Place the rice, cover the pan with a dry towel and a lid so that water droplets formed from the steam do not fall into the pan. Bring the rice to readiness.
Cut the meat into pieces, fry in melted butter with onions, add dried fruits and cook over low heat until cooked, add salt and pepper to taste.
Place the finished pilaf on a dish, pour in melted butter, place the meat and dried fruits on top of the rice.

Pilaf with lamb in Dagestan style

For 2 cups of rice - 500 g of lamb, 6 onions, 150 g of vegetable oil, 400 g of tomatoes, black pepper, cilantro and dill, 2 heads of garlic, salt to taste.
Half an hour before cooking pilaf, rinse the rice and pour boiling water over it.
Cut the lamb into small pieces and fry in a cauldron in oil. Then add chopped onions, black pepper, garlic, tomatoes, cilantro and dill. Bring the meat until golden brown, then pour in water to cover the meat, put rice in it. Bring to readiness over low heat.
Mix the pilaf and place on a plate.

Pilaf with beans in Dagestan style

For 2 cups of rice - 500 g of lamb, 200 g of ghee, 1.5 cups of beans, 3 cloves of garlic, salt, pepper.
Soak the beans in cold water for 6-8 hours, then boil, drain in a colander and cool.
Boil the rice in plenty of water, drain in a colander and rinse with hot water.
Wash the lamb, dry it, cut it into pieces and fry in ghee. Then transfer the meat to a saucepan, pour boiling water over it, and simmer until done.
When the meat becomes soft, add cooked rice, beans, crushed garlic with salt, salt, pepper, add melted butter, cover with a lid, simmer for another 20-25 minutes over low heat.

Avar style pilaf without meat

For 2 cups of rice - 200 g ghee (or butter), 4 eggs, 100 g raisins, 100 g dried apricots, sugar, salt to taste, dried fruit sauce.
Boil the washed rice in salted water. Then rinse it and drain it in a colander.
Place melted butter on the bottom of the cauldron, a quarter of cooked rice mixed with raw eggs, bake over low heat until a crispy, golden brown rice crust forms at the bottom of the cauldron. Then add the remaining rice. Cover the pan with a lid and place on low heat for 30 minutes.
Boil dried apricots and raisins in a small amount of water with sugar, add ghee (or butter).
Place the pilaf on a plate and top with pieces of fried rice and eggs.
Serve sweet sauce made from dried fruits separately.

I've been using this recipe for a long time. I like pilaf with beans for several reasons. Firstly, it is vegetarian, and secondly, it is tasty and nutritious. It is important to use good products - boiling beans and high-quality rice - then everything will work out.

Wash the white beans, add 3 glasses of water and boil over low heat until soft.

Rinse the rice (I like round rice better). In Asian cuisine, it is customary to soak rice before cooking. Sometimes I do this.

Chop the onion and grate the carrots on a coarse grater.

Add 2-3 tablespoons of oil and prepared vegetables to the finished beans.

Cook everything for a couple of minutes and add rice.

Pour hot water over the rice until it is covered by at least 3 centimeters. Salt and pepper the water. Most often I use Adyghe salt and ground black pepper.

Cover the pan with a lid and bring the pilaf to readiness over low heat. That is, the water should be absorbed into the rice.

Stir the finished pilaf, cover again and wrap the pan with a towel for 15-30 minutes.

Pilaf with beans is ready. Serve with herbs and salads.

This pilaf goes very well with sauces like ketchup.

I do not recommend using ready-made (canned) beans for this dish; they do not add richness to the pilaf. I also don’t recommend using colored beans, they stain the rice. But there is always a red pilaf option: red rice + red beans.

Cooking time: PT01H30M 1 h 30 min.

Recipe for “Uzbek pilaf with beans”:

1. Rinse the beans, cover with cold water and leave for 2-3 hours.
2. Rinse the rice well, add warm water and leave for 1 hour.
3. Now let’s start preparing the main gravy - zirvak, without which real pilaf is impossible. Pour oil (fat) into a cauldron. There are probably not very many modern kitchens that would have this kitchen accessory in their arsenal. Therefore, I boldly replaced it with a non-stick pan. But let's get back to cooking. Peel one onion and place it entirely in hot oil. Fry it until golden brown and take it out, we won't need it anymore.
4. Meat, of course, is better to use lamb, but poultry is also widely used in Uzbek cuisine. And since it’s quite difficult to find lamb here, and my children adore chicken, the choice fell on chicken fillet. So, cut the meat into small pieces. Place in a pan and fry until golden brown.
5. Meanwhile, peel the second onion and carrot. Cut the onion into half rings and the carrots into thin strips. But then my family’s preferences intervened again, and the carrots were grated on a coarse grater.
6. Fry onions and carrots with meat until soft, add salt and cumin to taste. Our gravy is ready.
7. Drain the beans, drain them in a colander, and place them in a saucepan. Pour boiling water so that it is completely covered with water. Close the lid and simmer for 5-7 minutes.
8. Drain the water from the rice, rinse it again and add it to the pan. Pour boiling water over until the rice is completely covered. Test for salt, reduce the heat to low, cover with a lid and cook until the liquid is completely absorbed. Peel the head of garlic from the top layer of husk and place it in the rice 10 minutes before the end of cooking.
9. When the pilaf is ready, remove it from the heat and let it simmer under a closed lid for another 15-20 minutes. Then remove the garlic, place the pilaf on a large dish and serve.
10. The pilaf according to this recipe turns out to be very delicate in taste (there is no pepper at all), aromatic and crumbly. Beans fit perfectly into the usual tandem of rice and meat.
11. This pilaf is a new variant, prepared with the addition of jandou beans, which are native to Africa. Such beans with climbing stems up to 5-6 meters, trifoliate leaves and long (up to 30-35 cm) pods began to be grown in Uzbekistan in courtyards starting in the 70s. In botanical reference books it is known as cowpea or cowpea. The shape of the seeds is from round to kidney-shaped, the size of an ordinary bean, the color at the stage of waxy ripeness is creamy, when fully ripe it is brown and black. Very rich in proteins. When waxy ripe, the zhandu fruits along with the pods are used in the preparation of lagman. And ripened seeds are used for pilaf.

Traditionally, pilaf is cooked with meat in a cauldron, ideally also in the fresh air. But no one forbids deviating from the rules, so today we are experimenting and preparing lean pilaf with beans. We will also use long-grain rice, carrots with onions and garlic, definitely cumin and turmeric - everything, just like in real pilaf. Just instead of meat, we’ll take beans – canned white ones. You can also use regular one, then boil it first according to the instructions on the package.

The recipe is simple and quick, but the result will please you - rice goes well with beans. Pilaf, by the way, is good for serving both for lunch and dinner.

Cut the onion into half rings.

Cut the carrots into large cubes.

Place the vegetables in a frying pan with vegetable oil and fry for 5 minutes over high heat.

Then salt and pepper the vegetables, add turmeric. Stir and fry for a couple more minutes.

Then pour in water. Spread the washed rice evenly over the pan. Add garlic, add cumin and put on low heat.

Cook the pilaf until the liquid is absorbed and the rice is soft.

At the end of cooking, add canned beans to the pilaf and mix gently so that the rice does not turn into porridge.

Warm up a little, cover with a lid and leave for 10-15 minutes.

Pilaf with beans is ready! Serve for lunch or dinner, garnished with fresh herbs. Bon appetit!