home Audience 12 Bulgur pilaf. Step-by-step recipe with photos. Bulgur pilaf Pork pilaf with bulgur

Bulgur pilaf. Step-by-step recipe with photos. Bulgur pilaf Pork pilaf with bulgur

Bulgur pilaf is prepared using the same technology as regular pilaf. It turns out crumbly and very juicy and aromatic. Among the many recipes for preparing pilaf, bulgur pilaf occupies a special place!

Bulgur is a cereal made from milk-ripe wheat grains. The grain is thermally treated with water, dried in the sun, cleared of bran and crushed. Bulgur should not be confused with couscous and crushed wheat, which has not been heat treated.

Very good pilaf is made from bulgur, many people like it even more than pilaf with rice. Bulgur goes just as well as rice with any type of meat, fish, and vegetables. It can be added to any dish where rice is included in the ingredients. Bulgur is placed in pilaf - Turkish pilaf, as well as in wedding pilaf in Greece and Cyprus.

Bulgur is very high in calories - more calories than rice, so if you are fasting or prefer vegetarian pilaf, prepare bulgur pilaf without meat - it is also very tasty and satisfying. Bulgur pilaf without meat can be served as a side dish for meat and fish dishes. To fully reveal the taste and aroma, wheat grains in pilaf without meat can be pre-fried in oil.

Bulgur does not require preliminary thorough washing, like rice, but it can be lightly rinsed.

Bulgur attracts not only with its original taste, but also with its appetizing yellow-golden color - it does not need to be specially tinted with turmeric. Among the advantages of bulgur are both quick preparation (15 minutes) and the absence of the danger of overcooking the grain. All beginners in cooking can start learning how to cook pilaf with the bulgur option.

After cooking you will receive 6 servings

Preparation

I cut the lamb fat into small pieces and melt it over low heat until it is completely rendered. Add garlic and hot peppers to the fat to give off their spiciness and aroma.

Now that the fat has completely rendered out, it's time to remove the cracklings and fry the meat. Fry the meat, chopped into small pieces, until browned. While it is frying, cut the onion into quarter rings or cubes (as convenient), cut the carrots into large cubes. It is not recommended to grate it.

Pour the onion into the meat and fry until soft, then add the carrots and simmer for about five minutes. Now add salt and spices, sweet pepper cut into strips. After two minutes, add the tomatoes, peeled and finely chopped.

Pour a liter of boiling water and cover the cauldron with a lid. After boiling, add the bulgur, bring to a boil, reduce the heat to low and cook under the lid until the water is absorbed, then let stand for 10 minutes.

Please note that bulgur cooks faster than rice and requires less water. The water should only lightly cover the cereal. A cauldron of excellent pilaf is made from the most common wheat!

Serve with a simple salad: chop the tomatoes, add salt, onion, pepper, herbs and add a little butter.

Bon appetit!

Very tasty pilaf (pilaf) can be prepared not only from rice, but from bulgur. By the way, in the East it is very often used, as it steams well and goes well with both meat and spices.

To prepare oriental-style pilaf you will need large bulgur - the so-called “Turkish wheat”, always whole grains, not ground. As for meat, chicken legs, thighs or drumsticks are best - in a step-by-step recipe I will tell you how to render the fat from them so that you don’t have to add a drop of oil to the pilaf! You will also need special spices for pilaf, which you can buy at the market or supermarket. Make sure that the seasoning contains cumin (cumin) and barberry. If they are suddenly not included in the composition, then they will need to be added separately in order to fully experience the taste of real oriental pilaf. I recommend cooking pilaf in a deep frying pan or in a copper (aluminum) cauldron with thick walls - the pilaf always turns out excellent in them.

Ingredients

How to cook bulgur pilaf with chicken

To start, I removed the skin and meat from the chicken legs. I cut them into small pieces.
I put the skins in a deep frying pan and fried them over low heat until all the fat was rendered out of them.
Peeled the onions and carrots. I cut the onion into small cubes and chopped the carrots on a fine grater. At the same time, pour them into the frying pan and sauté over medium heat for 2-3 minutes, until the onions are soft.
Then I added chicken meat. Fry for another 5-6 minutes, increasing the heat to maximum, so that the meat has time to set on all sides and lightly brown.
I added salt and spices for the pilaf and let it simmer for literally 10 seconds so that the aroma of the seasonings was better revealed. If your spices already contain salt, add it very carefully so as not to oversalt the dish!
Wash the bulgur in 3 waters and place in a colander to drain all the liquid. Then I put it in a frying pan with the other ingredients, stirred it and fried it for a couple of minutes - during this time the cereal should absorb the fat, due to which the pilaf will turn out crumbly.
I poured boiling water over the contents of the frying pan: for 1 cup of bulgur - 2 cups of hot water. The liquid should cover the cereal by about 0.5 cm. I pressed a whole head of garlic in the center and added a little dried barberry to the pilaf.
Bring to a boil and cook over high heat until the liquid above the grain level has evaporated. Then covered the lid, reduced the heat to low and cooked for another 20-30 minutes. No need to stir! During this time, the bulgur will completely steam and the meat will be ready.
All that remains is to sprinkle the bulgur and chicken pilaf with finely chopped herbs, and you can invite everyone to the table!

Bulgur is often called the “dish of a thousand cultures”, it is found in the national cuisine recipes of many peoples of the world, successfully replaces rice and is suitable for pilaf, meatballs, cabbage rolls, cereal soups and salads (such as tabbouleh), etc.

Already processed wheat (bulgur) does not need to be washed, and sometimes even boiled. Just steam it in hot water. As a rule, one glass of cereal requires two glasses of liquid.

To prepare bulgur pilaf with pork in a cauldron, take the products according to the list.

In a cauldron with hot vegetable oil, fry the meat first - divide the clean pork into cubes of approximately the same size, not too small.

After three minutes, add the chopped onion and after another minute, add the carrots. Fry the pork with vegetables, stirring, for the next 3-4 minutes at high heat.

Add a portion of bulgur and add a few cloves of garlic. Let's not interfere. We leave the meat and vegetables on the bottom, the cereal on top.

Pour in two glasses of meat broth or water. Salt, pepper, boil, reduce heat and cook until the moisture has completely evaporated (about 20-30 minutes).

Mix the hot pilaf - lift the meat and vegetables from the bottom of the cauldron.

1. Wash and peel one large carrot and onion at a time. Next, cut them into small cubes.

2. Heat sunflower oil in a cauldron or saucepan and fry the onion until golden brown. Add carrots and fry for another five minutes. Carefully remove the onions and carrots from the oil into a plate for further cooking.

3. Cut the meat for pilaf into medium pieces and place in a cauldron with oil, where the vegetables were fried. Fry the meat until cooked, stirring frequently with a wooden spatula. At this stage, it is better to undercook the pork than to overcook it!

4. Add fried onions and carrots to the meat. Salt, pepper and season the bulgur pilaf with available spices as desired. Mix well and cook for about 5 minutes. If necessary, you can add vegetable oil.

5. Rinse the bulgur under water and add to the meat. Pour in up to 3 glasses of water or meat broth (to cover the pilaf by half a centimeter, no more), mix well and bring to a boil. Turn the heat to low and cook covered for 15 minutes.

6. Bulgur pilaf is ready. Before serving, add finely chopped parsley and dill and mix well with a wooden spatula.

If desired, you can add 1-2 tablespoons of tomato paste or ketchup while cooking the pork.

For garlic lovers - 3-5 whole cloves placed before seasoning the cereal will add a special aroma and taste to your delicious pilaf!

Instead of pork, pilaf can easily be made with chicken, lamb, rabbit, duck, etc. Everything is up to your imagination and taste. I added some dried mushrooms, after soaking them for 7 minutes in warm water.

Bon appetit!

Video recipe for bulgur pilaf in the program “Simply Tasty”

Bulgur is a grain that is considered sacred in China. Various dishes are prepared from it. Bulgur pilaf is especially tasty. Various types of meat, fruits, and vegetables are used as the second main ingredient.

How to cook bulgur pilaf

Cereals, which are produced from durum wheat, are common among the peoples of the East. During processing, the grain is exposed to high temperatures, doused with hot water and dried in ovens.

After grinding, the rough fibrous shell comes off, leaving the core. It contains elements useful to humans. The finished product is crushed and sorted. The result is cereal of various grinds, which is used for food.

Depending on the size of the grains, bulgur comes in several types:

The fine fraction – koftelik – is used in baking (bread, cookies, pies) and has a pleasant, subtle nutty taste.
Medium grinding is ideal for preparing main courses, porridge, and desserts.
Large-fraction (pilavlik) - the basis for pilaf.

In appearance and taste, bulgur resembles pearl barley. However, it is resistant to heat treatment and retains the shape of the grains well. The porridge made from it is always crumbly and attractive in appearance.

Bulgur is a good alternative to traditional rice and dishes made from it. Enriched with meat juices, the grains acquire a bright, expressive taste and aroma. Lovers of oriental cuisine appreciate it for its richness, and chefs appreciate it for its simple cooking process.

The main points of preparing bulgur pilaf

Bulgur is a grain from which side dishes are prepared for fish and meat. It goes well with poultry, fruits, and vegetables. This is a product that does not require long cooking. Sometimes it is poured with boiling water, left for 10-15 minutes and eaten.

The process of creating bulgur pilaf becomes more complicated and lengthy due to the length of time it takes to cook the meat.

It must undergo preliminary heat treatment and boil with cereal. Then you will get a tasty, easily digestible dish. You can make it in a cauldron, saucepan, or slow cooker.

Before preparing bulgur pilaf with meat, the grains are sorted and soaked for a short time. There is no need to fry it like rice. It has a bright golden color, which is practically preserved after cooking. This gives the dish a unique aesthetic appeal.

Ingredients for pilaf

In addition to the main product - bulugur, various types of meat, fruits or vegetables are used in pilaf. The dish with a meat base is especially tasty. If you cook this bulgur pilaf in a slow cooker, it will turn out incredibly tasty and crumbly.

Meat for the oriental grain dish is taken at your own discretion. Lean pork or veal is good here. Lean lamb will do.

Bulugur pilaf with chicken turns out incredibly tasty.

It can be replaced with turkey. In both cases, you will get an almost dietary dish.

The chicken for such a second should be fresh and young. The taste will improve if it contains a small percentage of fat. For pilaf, choose fillet, flesh from the breast and thighs. During the cooking process, it is important not to let the chicken meat lose its juices. Therefore, it is advisable to use a multicooker for this.

To prepare a delicious dish from oriental wheat grains, use onions, carrots, and garlic. Seasonings for chicken or pilaf are useful as spices. The presence of cumin and barberry in the mixture is important. Oriental spicy additives will give the culinary product a unique taste and wonderful aroma.

Recipe for bulgur pilaf with chicken

The traditional recipe for bulgur pilaf with chicken is simple and consists of simple points.
Products for 8 servings:

Chicken breast or 2 legs, weighing 500-600 g
Carrots, medium-sized onions - 1 pc.
Bulgur-pilavlik cereal – 1 tbsp.
Water – 2 tbsp.
Garlic - 1 medium head
Spices, salt, herbs - according to taste preferences

Cooking process

1. The meat is freed from skin and bones, washed, and cut into large pieces.

2. Place the skin on a thick-walled frying pan (saucepan) and fry until the fat is rendered.
3. Vegetables are peeled and washed. Cut the onion into cubes.

The carrots are passed through a coarse grater. Both ingredients are simultaneously placed in a bowl with melted chicken fat. Simmer until soft.
4. Add chicken meat to the vegetables and let it fry on different sides for 5 minutes on maximum flame.

5. The meat is seasoned with seasonings and sprinkled with salt.
6. The bulgur is washed in several waters, slightly soaked and the liquid is drained. Almost dry, it is added to the meat, mixed and allowed to simmer for 2-3 minutes.

7. Next, water is poured into the container 1:2 (cereals-liquid).
8. Place a head of unpeeled garlic in the middle of the dish and add a sprig (berry) of barberry.
9. Place the frying pan over high heat. After boiling, reduce the flame to low. Cook covered for half an hour. Don't interfere.

During the cooking process, some of the liquid will be absorbed into the food, and some will evaporate. The cereal will steam and become crumbly. This culinary miracle is served sprinkled with herbs. It doesn't need sauce.

Bulgur pilaf with chicken in a slow cooker

Housewives who don’t have time to stand at the stove can cook delicious bulgur pilaf with chicken in a slow cooker. The dish will not lose quality, and its preparation will save energy.

To make bulgur pilaf, take the following ingredients:

Preparation

Carrots are cut into strips. Onion - large half rings.
Chicken pulp - cubes.
Pour oil into a multicooker bowl, add meat and fry it for 10 minutes.
Add vegetables. Let them fry with the meat.
The washed grain is poured in.
Everything is sprinkled with spices, salted, and filled with water. If desired, add a head of unpeeled garlic.
The device is set to the “Pilaf” function and prepared until the final signal.
Remove the garlic from the finished dish. Bulgur pilaf is mixed and served with herbs.

To slightly change the taste of the dish, housewives use the “Buckwheat” function. The appearance of the pilaf will not differ from the traditional one. It will taste original.

Eastern wheat groats are not an ordinary product. It is bought in specialized stores. It costs more than traditional pearl barley or rice. Therefore, bulgur pilaf is rarely prepared.
When boiled, it has a high calorie content. If you combine it with pork, beef or lamb, your figure can be ruined.

To make the bulgur product very juicy and crumbly during cooking, add oils: vegetable, butter. This again increases the calorie content of the product.

When preparing dishes from specially processed wheat, you should pay attention to the advice of oriental chefs. Then there is a chance to enjoy some really delicious food.