Hearty Pilaf With Bulgur And Pork. Step-by-step Recipe With Photo

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Hearty Pilaf With Bulgur And Pork. Step-by-step Recipe With Photo
Hearty Pilaf With Bulgur And Pork. Step-by-step Recipe With Photo

Video: Hearty Pilaf With Bulgur And Pork. Step-by-step Recipe With Photo

Video: Hearty Pilaf With Bulgur And Pork. Step-by-step Recipe With Photo
Video: Bulgar with Vermicelli Pilaf 2024, March
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Pilaf with bulgur - very fragrant, crumbly, so tasty that you will just lick your fingers! For this recipe, you will need a coarse-grained or large bulgur; there is also “Bulgur for pilaf” on sale. These are not wheat varieties, but bulgur varieties, in which only grinding fractions differ. Also suitable for the recipe are whole grains, peeled from the shell and unpolished bulgur - part of the shell is left on its grains. The latter is the most beneficial and is often used in diet recipes.

Hearty pilaf with bulgur and pork
Hearty pilaf with bulgur and pork

The cooking process is not much different from the preparation of traditional pilaf, except that the bouquet of spices and seasonings is greater than in the usual recipe.

  • Cooking time: 1 hour
  • Servings: 5-6

Ingredients for pilaf with bulgur and pork

  • 500 g lean pork (shoulder);
  • 300 g coarse bulgur;
  • 120 g onions;
  • 150 g carrots;
  • 60 ml olive oil;
  • 1 head of garlic;
  • 1 teaspoon of cumin
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 3-4 dried chili peppers;
  • 2 bay leaves;
  • 1 teaspoon fenugreek powder
  • 1 teaspoon ground turmeric
  • 2 teaspoons sweet paprika
  • 2 teaspoons of red and black barberry;
  • salt pepper.

How to cook hearty pilaf with bulgur and pork

We take a deep brazier or cauldron. To cook this pilaf on the stove, you definitely need dishes with thick walls, preferably cast iron.

Pour olive oil on the bottom of the brazier, put the brazier on the stove, heat the oil over moderate heat.

Pour olive oil at the bottom of the brazier, heat over moderate heat
Pour olive oil at the bottom of the brazier, heat over moderate heat

Pour mustard seeds, coriander seeds, cumin into a heated brazier, throw in 2-3 burning dried chili. We heat the spices in oil so that they reveal their aromas under the influence of heat.

Add mustard seeds, coriander seeds, cumin, dried chili. We heat spices in oil
Add mustard seeds, coriander seeds, cumin, dried chili. We heat spices in oil

Peel onions for pilaf with bulgur, cut into large feathers. Carefully wash the carrots with a brush, cut them coarsely.

Add the onions and carrots to the spiced roasting pan.

We simmer vegetables for about 10 minutes, making sure that the onions do not turn into chips! At this stage, you can turn down the heat slightly so that the vegetables do not burn.

Lean pork, in this recipe - the shoulder part, cut into large cubes. Add the pork to the roasting pan. Fry the meat over high heat for several minutes - the pork pieces should be covered with a crust.

Add the onions and carrots to the spice roasting pan
Add the onions and carrots to the spice roasting pan
Simmer vegetables for about 10 minutes
Simmer vegetables for about 10 minutes
Add the pork to the roasting pan. Fry the meat over high heat for several minutes
Add the pork to the roasting pan. Fry the meat over high heat for several minutes

Next, add the rest of the spices - add ground fenugreek (chaman), sweet paprika (powder), ground turmeric, black and red barberry, which will add a sour note to pilaf, add bay leaves.

Add the rest of the spices - ground fenugreek, sweet paprika, turmeric, barberry, bay leaves
Add the rest of the spices - ground fenugreek, sweet paprika, turmeric, barberry, bay leaves

Pour bulgur into the brazier, scatter it over the meat in an even layer. The groats seem to cover the seasoned meat with a thick, thick blanket, and in the process of cooking it absorbs aromas and juices.

Pour bulgur into the brazier, scatter it over the meat in an even layer
Pour bulgur into the brazier, scatter it over the meat in an even layer

Put a small whole head of garlic in the center of the pilaf, pour 400-450 ml of cold water, salt everything together to taste.

Bring to a boil over high heat. After boiling, close the lid tightly, cook over low heat for 35 minutes.

Add garlic, water and salt. Bring to a boil and cook over low heat for 35 minutes, covered
Add garlic, water and salt. Bring to a boil and cook over low heat for 35 minutes, covered

We leave the finished pilaf with bulgur in the brazier for another half hour, then gently mix and put on a dish or in portioned plates.

Serve ready pilaf with bulgur hot, lay fresh vegetables next to it
Serve ready pilaf with bulgur hot, lay fresh vegetables next to it

Serve pilaf with bulgur hot on the table, lay fresh vegetables next to it - tomatoes, cucumbers, bell peppers and fresh herbs. Bon Appetit!

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