Pilaf recipes
We have deeply studied the art of cooking traditional pilaf in different parts of the world and are ready to share unique secrets for making it.
🕘 1 hour 30 minutes
Uzbek-Style Pilaf
Ingredients:
🔪 Cut the meat into large pieces, slice the onion into half-rings, and cut the carrots into long batons 7–10 mm thick. Rinse the raisins and dried apricots and soak them in hot water.
🥘 Heat a heavy-bottomed pot on the stove. Melt the ghee over medium heat. Fry the onion until translucent. Add the meat and cook until golden brown, about 30 minutes, turning to brown all sides.
🧂 Add the carrots and spices and cook for 10 minutes, stirring. Then add the dried apricots and raisins and mix again.
🍚 Add the rice and pour in the hot water. Place the chili pepper and the head of garlic on top, pressing them in slightly.
🔥 Increase the heat. Cook uncovered for about 20 minutes, until the liquid has evaporated. Do not stir.
🍽 Turn off the heat, cover with a lid, and let it rest for another 10 minutes. Enjoy your meal!
- TaMashAe MIADI rice, 500 g
- Lamb on the bone, 700 g
- Hot water, 1 L
- Ghee (clarified butter), 100 g
- Onion, 100 g
- Carrots, 200 g
- Garlic, 1 head
- Hot chili pepper, 1 pc
- Raisins, 50 g
- Dried apricots, 100 g
- Turmeric, 1 tsp
- Barberries, 2 tbsp
- Cumin seeds, 1 tbsp
- Salt, 1 tbsp
🔪 Cut the meat into large pieces, slice the onion into half-rings, and cut the carrots into long batons 7–10 mm thick. Rinse the raisins and dried apricots and soak them in hot water.
🥘 Heat a heavy-bottomed pot on the stove. Melt the ghee over medium heat. Fry the onion until translucent. Add the meat and cook until golden brown, about 30 minutes, turning to brown all sides.
🧂 Add the carrots and spices and cook for 10 minutes, stirring. Then add the dried apricots and raisins and mix again.
🍚 Add the rice and pour in the hot water. Place the chili pepper and the head of garlic on top, pressing them in slightly.
🔥 Increase the heat. Cook uncovered for about 20 minutes, until the liquid has evaporated. Do not stir.
🍽 Turn off the heat, cover with a lid, and let it rest for another 10 minutes. Enjoy your meal!
🕘 1 hour 25 minutes
Homemade Pilaf
Before cooking, rinse the rice several times.
Ingredients:
🔪 Cut the meat into large pieces, slice the onion into half-rings, and cut the carrots into long batons 7–10 mm thick.
🥘 Heat a heavy-bottomed pot on the stove. Melt the ghee over medium heat. Fry the onion until translucent. Add the meat and cook until golden brown, about 20–25 minutes, turning to brown all sides.
🧂 Add the carrots and spices and cook for 10 minutes, stirring.
🍚 Add the rice and pour in the hot water. Place the chili pepper and the head of garlic on top, pressing them in slightly.
🔥 Cook uncovered for about 20 minutes, until the liquid has evaporated. Do not stir.
🍽 Turn off the heat, cover with a lid, and let it rest for another 10 minutes. Enjoy your meal!
Ingredients:
- TaMashAe MIADI rice, 500 g
- Chicken (thigh, fillet), 500 g
- Hot water, 750 ml
- Sunflower oil, 120 ml
- Onion, 100 g
- Carrots, 500 g
- Hot chili pepper, 1 pc
- Garlic, 1 head
- Cumin seeds, 1 tbsp
- Salt, 1 tbsp
🔪 Cut the meat into large pieces, slice the onion into half-rings, and cut the carrots into long batons 7–10 mm thick.
🥘 Heat a heavy-bottomed pot on the stove. Melt the ghee over medium heat. Fry the onion until translucent. Add the meat and cook until golden brown, about 20–25 minutes, turning to brown all sides.
🧂 Add the carrots and spices and cook for 10 minutes, stirring.
🍚 Add the rice and pour in the hot water. Place the chili pepper and the head of garlic on top, pressing them in slightly.
🔥 Cook uncovered for about 20 minutes, until the liquid has evaporated. Do not stir.
🍽 Turn off the heat, cover with a lid, and let it rest for another 10 minutes. Enjoy your meal!
🕘 1 hour 10 minutes
Biryani Pilaf
Before cooking, prepare the rice: rinse it several times and soak in cold water for 10 minutes.
Ingredients:
🔪 Cut the meat into large pieces, slice the onion into half-rings, and cut the carrots into long batons 7–10 mm thick.
🥘 Heat a heavy-bottomed pot on the stove. Melt the ghee over medium heat. Fry the onion until translucent. Add the meat and cook until golden brown, about 20–25 minutes, turning to brown all sides.
🧂 Add the carrots and spices and cook for 10 minutes, stirring.
🍚 Add the rice and pour in the hot water. Increase the heat.
🔥 Cook uncovered for about 25–30 minutes, until the liquid has evaporated. Do not stir.
🍽 Turn off the heat, cover with a lid, and let it rest for another 10 minutes. Serve the pilaf garnished with pomegranate seeds and halved boiled quail eggs. Enjoy your meal!
Ingredients:
- TaMashAe MIADI rice, 500 g
- Chicken (thigh, fillet), 700 g
- Hot water, 700 ml
- Ghee (clarified butter), 150 g
- Onion, 100 g
- Carrots, 500 g
- Cumin seeds, 1 tbsp
- Quail eggs, 5 pcs
- Pomegranate seeds, 50 g
- Salt, 1 tbsp
🔪 Cut the meat into large pieces, slice the onion into half-rings, and cut the carrots into long batons 7–10 mm thick.
🥘 Heat a heavy-bottomed pot on the stove. Melt the ghee over medium heat. Fry the onion until translucent. Add the meat and cook until golden brown, about 20–25 minutes, turning to brown all sides.
🧂 Add the carrots and spices and cook for 10 minutes, stirring.
🍚 Add the rice and pour in the hot water. Increase the heat.
🔥 Cook uncovered for about 25–30 minutes, until the liquid has evaporated. Do not stir.
🍽 Turn off the heat, cover with a lid, and let it rest for another 10 minutes. Serve the pilaf garnished with pomegranate seeds and halved boiled quail eggs. Enjoy your meal!
🕘 1 hour 45 minutes
Eastern-Style Pilaf
Before cooking, rinse the rice several times. Soak the chickpeas for at least 4 hours.
Ingredients:
🔪 Cut the meat into large pieces, slice the onion into half-rings, and cut the carrots into long batons 7–10 mm thick.
🥘 Heat a heavy-bottomed pot on the stove. Melt the ghee over medium heat. Fry the onion until translucent.
🧂 Add the carrots, chickpeas, and spices. Cook for 20 minutes, stirring.
🥩 Add the meat and fry until golden brown for about 30 minutes, turning to brown all sides (you can add a little water at the end and simmer covered for another 10–15 minutes).
🍚 Add the rice and pour in the hot water. Place the head of garlic on top, pressing it in slightly.
🔥 Increase the heat. Cook uncovered for about 20 minutes, until the liquid has evaporated. Do not stir.
🍽 Turn off the heat, cover with a lid, and let it rest for another 10 minutes. Serve the pilaf garnished with rings of hot chili pepper. Enjoy your meal!
Ingredients:
- TaMashAe MIADI rice, 500 g
- Beef (boneless), 500 g
- Hot water, 900 ml
- Ghee (clarified butter), 150 g
- Onion, 100 g
- Carrots, 500 g
- Chickpeas (Mistral), 150 g
- Hot red chili pepper, 1 pc
- Garlic, 1 head
- Barberries, 2 tbsp
- Cumin seeds, 1 tbsp
- Salt, 1 tbsp
🔪 Cut the meat into large pieces, slice the onion into half-rings, and cut the carrots into long batons 7–10 mm thick.
🥘 Heat a heavy-bottomed pot on the stove. Melt the ghee over medium heat. Fry the onion until translucent.
🧂 Add the carrots, chickpeas, and spices. Cook for 20 minutes, stirring.
🥩 Add the meat and fry until golden brown for about 30 minutes, turning to brown all sides (you can add a little water at the end and simmer covered for another 10–15 minutes).
🍚 Add the rice and pour in the hot water. Place the head of garlic on top, pressing it in slightly.
🔥 Increase the heat. Cook uncovered for about 20 minutes, until the liquid has evaporated. Do not stir.
🍽 Turn off the heat, cover with a lid, and let it rest for another 10 minutes. Serve the pilaf garnished with rings of hot chili pepper. Enjoy your meal!
🕘 1 hour 20 minutes 🥬 Vegan
Turkish pilaf with vermicelli
Soak the chickpeas for at least 4 hours.
Ingredients:
🔪 Rinse the raisins and dried apricots and soak them in hot water. Coarsely chop the onion, carrot, and pumpkin.
🥘 Heat a heavy-bottomed saucepan on the stove. Melt the ghee over medium heat. Fry the onion until translucent. Add the rice and vermicelli and fry for 5 minutes.
🧂 Add the carrots and pumpkin. Fry for 10 minutes, stirring occasionally.
🥣 Add the chickpeas, raisins, and dried apricots. Cover with hot water.
🍚 Add the rice and cover with hot water. Place the head of garlic on top, pressing it in gently.
🔥 Cook, uncovered, for about 20 minutes, until the liquid has evaporated. Do not stir.
🍽 Turn off the heat, cover, and let steep for another 15 minutes. Serve sprinkled with shelled pistachios. Enjoy!
Ingredients:
- TaMashAe MIADI rice, 500g
- Hot water, 1l
- Sunflower oil, 120ml
- Onion, 100g
- Carrot, 300g
- Mistral chickpeas, 150g
- Pumpkin, 300g
- Dried apricots, 100g
- Raisins, 50g
- Pistachios, 30g
- Salt, 1 tbsp
🔪 Rinse the raisins and dried apricots and soak them in hot water. Coarsely chop the onion, carrot, and pumpkin.
🥘 Heat a heavy-bottomed saucepan on the stove. Melt the ghee over medium heat. Fry the onion until translucent. Add the rice and vermicelli and fry for 5 minutes.
🧂 Add the carrots and pumpkin. Fry for 10 minutes, stirring occasionally.
🥣 Add the chickpeas, raisins, and dried apricots. Cover with hot water.
🍚 Add the rice and cover with hot water. Place the head of garlic on top, pressing it in gently.
🔥 Cook, uncovered, for about 20 minutes, until the liquid has evaporated. Do not stir.
🍽 Turn off the heat, cover, and let steep for another 15 minutes. Serve sprinkled with shelled pistachios. Enjoy!
🕘 1 hour 40 minutes
Chaikhana-Style Pilaf
Before cooking, rinse the rice several times.
Ingredients:
🔪 Cut the meat into large pieces, slice the onion into half-rings, and cut the carrots into long batons 7–10 mm thick.
🥘 Heat a heavy-bottomed pot on the stove. Melt the ghee over medium heat, or replace it with vegetable oil.
🥣 Fry the onion until translucent. Add the meat and cook until golden brown, about 30 minutes, turning to brown all sides.
🧂 Add the carrots and spices and cook for 10 minutes, stirring.
🍚 Add the rice and pour in the hot water. Increase the heat.
🔥 Cook uncovered for about 20 minutes, until the liquid has evaporated. Do not stir.
🍽 Turn off the heat, cover with a lid, and let it rest for another 10 minutes. Enjoy your meal!
Ingredients:
- TaMashAe MIADI rice, 500 g
- Lamb on the bone, 700 g
- Hot water, 1 L
- Ghee (clarified butter), 150 g (or replace with vegetable oil)
- Onion, 100 g
- Carrots, 500 g
- Spices: ready-made pilaf spice mix or saffron, 1 level tsp
- Barberries, 1 tbsp
- Cumin seeds, 1 tbsp
- Salt, 1 tbsp
🔪 Cut the meat into large pieces, slice the onion into half-rings, and cut the carrots into long batons 7–10 mm thick.
🥘 Heat a heavy-bottomed pot on the stove. Melt the ghee over medium heat, or replace it with vegetable oil.
🥣 Fry the onion until translucent. Add the meat and cook until golden brown, about 30 minutes, turning to brown all sides.
🧂 Add the carrots and spices and cook for 10 minutes, stirring.
🍚 Add the rice and pour in the hot water. Increase the heat.
🔥 Cook uncovered for about 20 minutes, until the liquid has evaporated. Do not stir.
🍽 Turn off the heat, cover with a lid, and let it rest for another 10 minutes. Enjoy your meal!