Diet pilaf with beef in a slow cooker

Dietary PP pilaf with beef.

The recipe is very simple, but that makes it even more attractive! If you haven't tried it yet, be sure to fix it.

Ingredients:

• lean beef 400 g.
• onion 2 pcs.
• carrots 2 pcs.
• brown rice 1.5 cups.
• olive oil.
• salt, pepper to taste.

Preparation:

1. cut the onion into medium-sized pieces. 2. cut the carrots into medium-sized strips (this makes it tastier. 3. grease the frying pan with oil. Heat it up. Add carrots and onions. 4. cut a piece of beef into medium-sized pieces. 5. place pieces of beef into the frying pan on top of the onions and carrots. Simmer on medium. heat for 20-25 minutes. 6. after that, pour boiled water into the frying pan at the rate of 1 glass of rice - 2 glasses of water and we bring to a boil. Salt, pepper, add spices to taste. 7. when the water boils, put rice in the frying pan . Over high heat, half of the water should boil away. 8. When half of the liquid has boiled away, cover the pan with a lid and put on low heat until cooked (about 15-20 minutes.

Only if it turns out that all the liquid has boiled away and the rice is not ready, you need to add a little more water.

Pilaf with beef and cumin without oil in a slow cooker

Ingredients:

• beef – 500 g;
• rice – 250 g;
• carrots – 250 g;
• onion – 100 g;
• salt - to taste;
• cumin - a pinch;
• coriander - a pinch;
• ground barberry – 0.5 tsp;
• black or red pepper - to taste;
• water.

Calorie content of the dish per 100 g: 174 kcal.

Cooking method

• Soak the washed rice in cold water for one hour.
• Cut the meat into large pieces. Place in a multicooker bowl. Place the onion cut into half rings here.
• Pour in 300 ml of water. Set the multicooker to the “Stew/Soup” program. When the water boils, skim off the foam.
• Add carrots cut into strips and spices. Without stirring, simmer for 1.5 hours. If necessary, add a little more water. Add spices and seasonings.
• Place the rice in a sieve.
• Pour it into the multicooker bowl and smooth it out.
• Pour in enough hot water to cover the rice by one centimeter.
• Turn on the “Pilaf” program and cook until the beep signal (approximately 40 minutes).
• Then switch to heating and do not open the lid for another 20-30 minutes.

Diet pilaf. 2000 years at lunch

Did you know that pilaf is the oldest oriental dish and dates back more than 20 centuries? During this time, there were many options for its preparation.

And it’s not without reason that people fell in love with pilaf. Well, you must admit that among us there are a large number of pilaf lovers. The traditional recipe for the dish involves using meats such as lamb or pork.

However, they are quite high in calories and are not suitable for those who want to lose weight or are accustomed to eating healthy.

Dont be upset! There is always a solution: preparing delicious pilaf from vegetables, chicken, turkey or beef is quite simple (from the point of view of doctors, these are the types of meat that have dietary properties).

In the article I will talk about the choice, benefits and harms of rice, give the recipes I found for pilaf to maintain a figure, and also give some useful recommendations.

Diet pilaf in the oven with chicken

Ordinary pilaf (pretending to be Uzbek). But for those who are ogre... Ordinary pilaf (with pretense of Uzbek). But for those who limit themselves to fatty, fried and spicy foods. Preparation: Cut the onion into half rings or rings or whatever you like. We grate the carrots (not the Uzbek version - they don’t use a grater). Fry for 2-3 minutes. onion, then add carrots and another 2-3 minutes.

We cut the chicken fillet (what size you like), I used 2x2 cm and add it to the onions and carrots. And fry everything together for another 10-15 minutes over low heat.

When it was ready, I used a slotted spoon (allowing the excess oil to drain) to transfer everything into a deep frying pan.

I have a cauldron - an indispensable thing for pilaf. But whoever doesn’t have it, don’t be discouraged. A thick-walled deep frying pan is quite suitable (at this moment you can conjure with all sorts of additives to the pilaf). I just add garlic - either finely chop it or crush it in the “apparatus”, salt and seasoning for pilaf. Following. Pour rice (well washed, of course) onto the fried onions, carrots and fillet pieces, level it and slowly pour in 1.5-2 cm of water. higher than rice. And put it in a preheated oven (200 degrees) for 40 minutes. You can control the process as you go. If the rice on top is a little dry, it’s not a problem. When mixed, let the pilaf “reach” under the lid.

Here he is! Not very fatty, without overheated oil, in general it is suitable for ulcer sufferers and teetotalers. They also love pilaf.

Preparation: Cut the onion into half rings or rings or whatever you like. We grate the carrots (not the Uzbek version - they don’t use a grater). Fry for 2-3 minutes. onion, then add carrots and another 2-3 minutes.

We cut the chicken fillet (what size you like), I used 2x2 cm and add it to the onions and carrots. And fry everything together for another 10-15 minutes over low heat.

When it was ready, I used a slotted spoon (allowing the excess oil to drain) to transfer everything into a deep frying pan.

I have a cauldron - an indispensable thing for pilaf. But whoever doesn’t have it, don’t be discouraged. A thick-walled deep frying pan is quite suitable (at this moment you can conjure with all sorts of additives to the pilaf). I just add garlic - either finely chop it or crush it in the “apparatus”, salt and seasoning for pilaf.

Following. Pour rice (well washed, of course) onto the fried onions, carrots and fillet pieces, level it and slowly pour in 1.5-2 cm of water. higher than rice. And put it in a preheated oven (200 degrees) for 40 minutes. You can control the process as you go. If the rice on top is a little dry, it’s not a problem. When mixed, let the pilaf “reach” under the lid.

Here he is! Not very fatty, without overheated oil, in general it is suitable for ulcer sufferers and teetotalers. They also love pilaf.

For gourmets – beef

One of the varieties that is also recognized by Muslim “inventors” is pilaf with beef. If a pig is a dirty animal, then they do not protest against cows. There is even a special recipe called “Uzbek beef pilaf.” There are some peculiarities in cooking, but they are too significant. And at the same time, the calorie content of pilaf with beef is noticeably lower.

The main differences: the meat must be carefully cleaned of veins and films - this time. Second: after frying the zirvak, it needs to be stewed. Stewing will take from an hour (if you got veal) to two (if you found only the meat of an adult cow). And third: when everything is ready, the fire is extinguished, but the contents of the cauldron under the lid should be infused for at least half an hour. All these measures are aimed at removing the toughness of the meat. But the calorie content of pilaf with beef will be only 215 kcal, and if you take very low-fat pieces, it will drop to 200. For those concerned about their figure, this is a significant difference. If we compare the beef version and the calorie content of pilaf with pork, the numbers in the first case are very encouraging.

Friable PP pork pilaf

There are many secrets in the world on how to cook pork pilaf so that the rice is crumbly.

• Secret one: If you want to make crumbly pilaf from pork and not only from it, but also from other meats, never grate carrots! It is better to cut into thin strips. The thicker the straw, the greater the likelihood that the pilaf will be crumbly. Follow the proportions in the recipe. There shouldn't be a lot of carrots.
• Secret two: Choose your rice grains carefully! Long grain rice is suitable for this. Round-grain rice is also suitable, but you need to pay attention to the starch pollen content in the grain. The less starch, the better.
• Secret three: Before cooking, soak the cereal in hot salted water (not boiling water)! This will prevent the rice from boiling and turning your dish into mush.

And now I will present you directly with the recipe for crumbly pilaf with pork. Ingredients: Preparation: Cut the pork into arbitrary small pieces and fry in very hot oil. Choose dishes at your own discretion. This could be a cauldron, a kettle or a deep frying pan. Fry for 10 minutes, stirring occasionally, over high heat.

Cut the onion into half rings or smaller - it doesn’t matter. It will still not be visible after cooking. But chop the carrots only into strips. Add to the meat and fry for another 10 minutes, stirring occasionally. Then add the carrots and continue frying for 5 minutes.

After this, pour boiling water so much that the water covers the zirvak (the base of the pilaf) but not by much. Salt and add spices. If desired, you can add barberry. Simmer, covering with a lid, for 15-20 minutes over medium flame. Meanwhile, rinse the rice grains and soak in salt water for 15 minutes. Then rinse in cold running water in a sieve and drain the water. Place the rice on top of the zirvak, pour boiling water 0.5-1 cm above the surface of the cereal and, adding heat, cook until the moisture evaporates. Be careful that the pilaf should boil evenly when cooking.

As the water boils away, use the handle of a slotted spoon to make holes to the bottom and wait until the remaining moisture has evaporated almost completely. Remove from the sides of the cauldron with a slotted spoon. Press the garlic into the rice. Then reduce the flame to low and, closing the lid, simmer for 15 minutes. After turning off the boiler, do not immediately open it, but wait 10 minutes for the dish to be filled with the aroma of spices. Mix the finished dish and place on a large flat plate. Delicious crumbly pilaf ready to eat

The calorie content of pilaf with pork is 318 Kcal.

Bon appetit! The next recipe is also no less interesting. For it you need:

• Pork tenderloin - half a kilo.
• Rice cereal - half a kilo.
• Carrots - 0.5 kg.
• Onions - 2 large onions.
• Vegetable oil - 2 ladles.
• Garlic - 5-6 cloves.
• Salt - to taste.
• Barberry - half a glass.
• Spices for pilaf - 1 tsp.

How to prepare crumbly pilaf with pork: Cut the carrots into strips and the onion into rings.

Cut the meat into large pieces of any shape and fry it in very hot oil in a cauldron or kettle for 10 minutes. You can use a duck pan or other cast iron cookware for this purpose. Fry over high flame.

Add the onion and fry for another 10 minutes, stirring constantly at the same temperature.

After a while, add the carrots and continue frying for another 10 minutes. Do not reduce the fire yet.

Pour boiling water over zirvak (the basis of future pilaf), reduce heat to medium. Add salt and spices and simmer for 20 minutes.

Before adding the rice cereal, add the barberries and peeled garlic and immediately load in the thoroughly washed rice in advance, spreading it evenly over the entire surface of the pot. Add boiling water so that it covers the grain by 0.5-1 cm. Increase the flame to high and ensure that the contents boil evenly over the entire surface of the rice. When the water has boiled away, pierce the cereal to the bottom in several places with the back of a slotted spoon and let the lower moisture also evaporate, but not completely. Then reduce the gas to low and assemble a slide in the middle of the cauldron. Close the pot and simmer for another 15 minutes.

After turning off the stove, do not remove the lid, but wait some more time to get a delicious dish. Then mix the pilaf and place it on plates. Place on the table hot. Serve salads with the dish. Such as cucumbers with tomatoes or onions, cut into rings and seasoned with vinegar. It is better to drink hot green tea. Bon appetit! Now you know how to cook delicious pilaf. If you follow the recipes step by step, you can cook a wonderful dish. Don't forget about the little secrets of preparing crumbly pilaf and everything will turn out the way you want! Have fun in the kitchen! Try also real Uzbek pilaf.

The most delicious option

And even though the calorie content of pilaf with pork is maximum, for us it remains the most attractive. The main thing when preparing it is to follow all the rules so that, despite its satiety, it is easily digestible and gives taste pleasure. Not making mistakes in spices is the first key to success. So don't forget cumin, paprika, turmeric, and be sure to find doorweed. The second component that will help you avoid failure is a well-made zirvak, that is, meat, overcooked with vegetables, cooked before adding rice. The main condition here is to cook it over high heat. The third rule is not to stir the rice so that the result is pilaf, and not porridge with meat.

There are a million recipes for this dish. But if you do everything listed above, they will turn out to be the right dish. And if you are only interested in the calorie content of pilaf with pork, then take care of selecting a part of the carcass. The average calorie content of pilaf with this meat is 285 kcal. If you take a fatty neck or add lard (lard), it will reach 300. And if you choose a relatively lean piece, and even if you cut off the fat layers, you will get pork pilaf, the calorie content of which will drop to 240-250 kcal.

Classic recipe for dietary pilaf with chicken breast

Pilaf is a fairly common dish not only in the East, but also in many other countries. Traditionally it is prepared from meat, rice grains, fat, a variety of vegetables and various herbs and spices. When prepared, it is very aromatic and tasty, but high in calories, so not everyone can afford to enjoy it. The dietary version of the dish is no less tasty and appetizing, and most importantly does not harm the figure.

300g rice for pilaf

• 800 g chicken fillet
• 2 onions
• 2 medium carrots
• 2 heads of garlic
• vegetable oil
• salt
• ground black pepper
• spices for pilaf (barberry, cumin, turmeric, ground red pepper)

Step-by-step recipe for dietary pilaf with chicken

Step 1: The cereal is thoroughly washed with running water. Pour boiling water over and set aside for a while. Step 2: Chicken breasts are cut into small pieces and washed. Step 3: Oil is poured into a large cast iron and heated well over a medium flame. Pieces of breast are laid out in it, everything is fried for eight minutes with frequent stirring. Step 4: All vegetables are peeled and cut: onions into strips, carrots into thin strips. Step 5: Add onions to the breasts in the cast iron and fry for several minutes. Step 6: Add carrots and fry everything together for another 12 minutes. Step 7: At the end of frying, add salt, season with pepper, turmeric, basil, everything is thoroughly mixed. Step 8: Pour water into the cast iron until the food is completely covered, cover with a lid and simmer for 20 minutes. Step 9: Add the swollen rice along with the water in which it was soaked and cook for 15 minutes with the lid open. Step 10: Using a spoon, collect the rice in a cast iron pot, cover it with a lid and boil for another 10 minutes. Step 11: Mix everything thoroughly and well, leave for a few minutes, then put on plates, sprinkle with herbs if desired. Slices of fresh vegetables are served on a separate plate. Instead of chicken breasts, you can use other parts of the chicken, such as thighs, drumsticks or wings. Dry basil can be replaced with fresh.

Dietary seafood pilaf

For this delicious dish you will need:

• 500 grams of shrimp. Boil them in salted water for 2 minutes.
• 1.5 cups rice. You can use brown rice. Boil it separately in salted water until half cooked.
• 1 carrot. We wash, clean and grate.
• Celery stalk. Wash and cut into small pieces.
• 1 tablespoon olive oil.
• Salt and spices to taste.
• 2 cups vegetable broth.

Brown rice pilaf. Features of cooking with brown rice

The main difference between brown rice and white rice is that no matter how much you cook it, it will in any case turn out crumbly and will not stick together. In order for the cereal to become browner and fully impart all its taste and aroma, it is recommended to fry the rice grains in butter in a frying pan before cooking. The process will take 7-8 minutes.

By the way, few people know that brown rice needs to be stored properly, as it spoils quickly. After opening the package, the cereal is kept exclusively in the refrigerator. This factor should not be neglected, otherwise the grains may oxidize, and there will be a risk of getting not only tasteless dishes from them, but also poisoning.

Information: The calorie content of brown rice is reduced by three times when it is boiled. The product allows you to quickly get enough, while the body receives a lot of useful substances. That is why it is popular among those losing weight and followers of proper nutrition. Brown rice is widely used in cooking for weight loss. If the dish is consumed without salt, then you should add a little lemon juice. However, you shouldn't indulge too much in brown rice, as it can cause some digestive problems. It is recommended to eat it no more than three times a week. At the same time, you need to drink more fluids and eat a lot of vegetables. Try making a delicious diet pilaf from brown rice with chicken. If you follow all the nuances of the technology, you will receive a healthy side dish that will enrich the body with the most essential substances for health and will not harm your figure. Bon appetit!

How to cook dietary PP-pilaf with chicken in a slow cooker

Diet pilaf

Of course, the combination of high-calorie fat with carbohydrate-rich rice can hardly be called a dietary food option. Animal fat in tandem with carbohydrates is converted into fat, which is then deposited under the skin of the person who abuses such treats. This is also indicated by the calorie content of an Asian dish prepared according to the original recipe. For a 100 gram serving it can reach as much as 500 kcal! As you know, for an adult who wants to lose weight, the average daily calorie intake is no more than 2000 kcal. Accordingly, if you consume only 300 g of such a treat, the limit will be almost exhausted. But this does not mean that such a tasty and beloved dish should be forgotten forever. Diet pilaf with chicken, prepared in a slow cooker, contains almost half as many calories, without compromising the taste and health benefits of the dish.

Meat for cooking pilaf

The main ingredient of pilaf is meat. And, as you know, it varies in nutritional value and fat content. The most high-calorie item is lamb. Pork is slightly inferior to it in this regard, and beef is even less nutritious. But the lowest calorie is chicken, in particular the breast. 100 g of chicken contains only 150-180 kcal.

Rice for pilaf

Another mandatory ingredient for preparing pilaf is rice, which is quite high in calories (100 g of cereal contains 360 kcal). But when cooked, rice absorbs water and becomes soft; as a result, in 100 g of the finished dish its nutritional value is no more than 150 kcal.

Classic round white rice is best suited for preparing pilaf.

But supporters of a healthy diet advise using brown rice, arguing that it contains many different microelements, and it is also more beneficial. The calorie content of such cereals does not differ from polished white ones. But the appearance and consistency of pilaf can be seriously affected by such changes in its composition. In this situation, each gourmet must determine for himself what is more important to him - the appetizing and taste of pilaf or its usefulness.

Vegetables

The third important component of pilaf is vegetables. In the dietary version of this dish they are very important. After all, they contain the minimum number of calories. In this regard, the more of them there are in pilaf, the more they “dilute” its calorie content. Traditionally, carrots and onions are added to the dish. According to the classic recipe, these vegetables are fried in a large amount of fat. But this is not a dietary option. It is possible, and even better, to do without frying at all or fry with a minimum of oil.

To reduce the calorie content of dietary pilaf, it is advisable to stew chopped vegetables directly in a slow cooker with chopped chicken. You can add a little water or a little olive oil if necessary.

Dietary pilaf: recipe

So, we offer a recipe for low-calorie chicken pilaf cooked in a slow cooker. To prepare it you will need:

• 300 g chicken breast;
• 150 g rice;
• 1 carrot;
• 1 onion;
• 1 tbsp. l. tomato paste;
• ½ tsp. ground pepper;
• salt to taste;
• 1 tsp. turmeric;
• greens and garlic to taste.

Spices

It is also worth focusing separately on the seasonings and spices for pilaf, which give this dish a subtle taste, piquancy and aroma. Pilaf is an oriental dish, and, as you know, Asian cooks simply adore spices and do not prepare almost a single dish without them. According to nutritionists, seasonings are very useful for people who want to lose weight. They significantly improve intestinal function, speed up metabolism, and this promotes weight loss. If desired, you can also add curry, hops-suneli, barberry and others to the dietary pilaf.

Cooking method

Let's look at how to prepare dietary pilaf. The process begins with processing the meat. The chicken breast is washed, dried with a towel and cut into small pieces. Lightly grease the multicooker bowl with vegetable oil, pour the meat into it and set it to the “Frying” mode. Next, the vegetables are prepared. Peeled carrots are grated on a fine grater, onions are cut into half rings or cubes. All vegetables are poured into the slow cooker with the meat and simmered until they become tender and soft. While the meat and vegetables are being cooked, soak the rice for 10-15 minutes in cold water, then rinse thoroughly and place in a strainer to drain. Pour water into the multicooker at the rate of 1 part dry rice to 2 parts water. Bring to a boil on the “Frying” mode and add rice, add tomato paste, seasonings and mix. Set the “Pilaf” mode. Cooking time may vary depending on the model of the electrical appliance and the volume of food. As a rule, this takes approximately 1-1.5 hours. There is no need to open the multicooker and stir the diet pilaf or perform other actions. The device itself will notify you with a sound signal about the end of cooking. The dish can be served immediately. Or leave the dietary pilaf in the multicooker on the “Warming” mode for a while. In this case, the dish will remain hot until meal time.

There are even lighter options for dietary pilaf - fruit, mushroom, with seafood, with eggplant. The calorie content of 100 g of such dishes can be only 100 kcal.

Pilaf PP with bulgur

There are so many options for preparing pilaf, and everything is delicious) I suggest you try this easy option and easy to prepare. You can also see the recipe for barley pilaf and brown rice pilaf.

Ingredients: For two servings:

• bulgur 120 g dry
• chicken fillet 200 gr
• carrots 60 gr
• onion 80 gr
• garlic 1 clove
• oil 10 g
• salt pepper

Preparation: I cooked in a deep frying pan. Dice the onion and chop the chicken fillet. Fry the onion with chicken and butter for a couple of minutes, then put the carrots in cubes and add the bulgur. Fry for a minute and add water until it covers all the ingredients, do not stir. Salt, add pepper and chopped garlic. Simmer for about 15 minutes. All the water will be absorbed into the bulgur. Turn it off and keep it covered for a little longer. KBJU in 1 serving: 392/31.9/7.7/41.2

With beef

Serving energy value:

• Calories - 179.1 Kcal
• proteins - 9.0 g
• fat - 7.5 g
• carbohydrates - 18.5 g

For 5-6 persons

What we need:

• 700 g beef
• 500 g brown rice
• 500 g carrots
• 100 g onions
• 100 g lard
• garlic - 2 whole pieces
• half tsp cumin
• salt to taste
• 1 liter of boiling water

Cooking time - 1 hour
What to do:

1. After making sure that the rice is washed well enough, leave it covered with water.
2. The onion can be chopped finely or into rings, and the carrots into large strips
3. We peel the garlic from the outer husk and use it whole for cooking, according to the original recipe.
4. We cut the lard into small pieces and fry it, the lard will release a lot of natural fat, so the pilaf will come out very tasty and juicy, a good alternative to vegetable oil
5. Heat a cauldron or frying pan over high heat and then add chopped lard and wait until a sufficient amount of fat is released, the heat can be reduced a little, after which the remaining pieces can be pulled out and offered on the table as an appetizer
6. Divide the meat into large pieces, preferably four or five, and place in a frying pan, fry evenly over low heat.
7. As soon as we bring the meat to the desired state, remove the meat and add chopped vegetables, fry the onion until the onion is transparent, stirring occasionally
8. When we see that everything is ready, pour several glasses of boiling water over the vegetable mixture and wait until it starts to boil, then cover with a lid and wait another quarter of an hour.
9. Then salt the broth, add garlic and season, wait the same amount, periodically check the degree of salinity
10. Pour in the rice and pour in another half a glass of hot water, wait for it to start boiling again and cook for another third of an hour under the lid over low heat.

Please note that the water has not yet been completely absorbed, this is explained by the fact that brown rice is quite dense, so we wait the same amount of time until the pilaf is completely cooked

Brown rice pilaf is ready, you can serve the dish to your guests!