Pilaf and calorie content per 100 grams. Calorie content of pilaf depending on the main ingredients

How many calories are in a plate of chicken pilaf?

If you make pilaf in Uzbek style, you should be prepared for the fact that it will add three hundred and thirty calories to you. And this is only in a hundred gram portion! If you take chicken meat instead of lamb, the energy value of the dish will become significantly lower. That is why for those who are on a diet, the optimal choice is pilaf with chicken. How many calories are in 100 g of this dish? Just one hundred twenty to one hundred and forty kilocalories!

However, the calorie content of pilaf is affected not only by what type of meat you use. Every nuance is important here - the type of cereal, the method of heat treatment, and the presence of additional products, as well as spices and seasonings.

You can reduce the energy value of the dish if you use its Irish version. This means that the chicken and rice grains need to be cooked separately. And they should be served in one plate, without stirring. You can bring the dish to readiness by steaming. Steam cooking does not require the addition of fats; therefore, the pilaf will turn out to be less calorie, but still nutritious.

On a note! In the cuisines of every country you can find a recipe for pilaf. It is believed that it used to belong to vegetarian dishes, and the history of pilaf has Indian roots.

The easiest and fastest way to prepare pilaf is in a slow cooker with chicken. How many calories are in this dish? Here, too, several factors must be taken into account. If you prepare pilaf based on legs with the addition of oil, then its energy value will be equal to one hundred and forty kilocalories. If you remove the skin from the ham, the calorie content of the dish will be less.

Without adding oil, pilaf with chicken in a slow cooker will contain one hundred and ten kilocalories per one hundred gram serving.

On a note! Take all ingredients for pilaf in equal proportions. This means that for 1 kg of rice cereal you need to add 1 kg of chicken meat, and you need half as much carrots, onions and other ingredients.

Pilaf is often prepared with the addition of mushrooms. A one hundred gram serving of such a dish will contain one hundred and ninety kilocalories. This is if you use champignons.

Cooking methods

You can prepare pilaf in various ways.

Recipe for pilaf with chicken in a cauldron

Ingredients:

250 grams of rice;
chicken breast;
carrot;
head of garlic;
oil;
turmeric;
spices for pilaf.

Rinse the rice until the water runs clear. Heat the cauldron, pour oil. Chop the carrots into cubes, cut the onion into cubes. Place vegetables in a cauldron and fry. Cut the breast into pieces. Then add to the vegetables. Cover with a lid and simmer for 15 minutes over medium heat.

Pour in rice and add water. Salt and add spices. It cannot be stirred after this. Place a head of garlic in the middle (no need to peel it). Bring to readiness. Before serving, the dish can be sprinkled with herbs.

How to cook in a frying pan

If you don’t have a cauldron at hand, you can cook a traditional Uzbek dish in a frying pan.

Ingredients:

300 grams of rice;
chicken breast;
Vegetable mix;
garlic;
turmeric;
olive oil;
dried barberry;
Bay leaf.

Rinse rice in ice water. Heat the pan, add oil. Chop the chicken and place it in the pan. Then add the vegetable mixture. Add a small amount of water and simmer for 2 minutes.

Pour rice into the pan and add water. Add spices, salt and bay leaf. Leave the cereal until all the water has evaporated. The rice should not be stirred until this point. Otherwise it will end up sticky.

Chicken pilaf recipe in a slow cooker

If you don’t want to waste time and stand at the stove for a long time, then you can cook pilaf in a slow cooker.

Ingredients:

400 g chicken;
carrot;
onion;
2 cups rice;
spices;
salt;
head of garlic;
vegetable oil;
Bay leaf.

In the multicooker you need to set the “Frying” or “Baking” mode. Chop the onion into small cubes. Cut the carrots into cubes. First, you need to put the onion in the slow cooker and bring it to readiness, then the chopped carrots. Chop the meat and add to the vegetables. Turn on the multicooker.

The meat should acquire a golden crust and the carrots should become soft. Then you can add well-washed rice. Fill everything with water. Salt the cereals and vegetables, add spices, bay leaves and garlic. Set the multicooker to the “Pilaf” mode. Time - 25 minutes.

In order to prepare delicious pilaf, you should follow simple recommendations:

Before preparing the dish, the cauldron should be heated, and only then add oil, meat and vegetables to it.
Putting food into the cauldron is encrypted in the original name of the pilaf “palov osh”.

To get fluffy rice, the cereal must be washed in cold water until it becomes transparent. When all the starch is washed off, the rice will not stick together during cooking.

After the rice is placed in a cauldron and filled with water, it should not be stirred or covered with a lid. After cooking, the pilaf will be crumbly and tasty.

When cooking, be sure to add an unpeeled head of garlic to the cereal.

Without spices, you cannot prepare a tasty and aromatic dish. You can add turmeric to it (then the cereal will acquire a beautiful orange hue), cumin seeds, and dried barberry. You can also add hot peppers for those who like it a little spicier.

It is better to fry pilaf in vegetable oil and fat tail fat.

You can prepare dietary pilaf with poultry meat. In order for the cereal to be crumbly, it should not be disturbed during cooking. And to improve the taste, spices are added (dried barberry, cumin, turmeric).

When calculating the calorie content of pilaf per 100 grams of product, many factors are taken into account: what meat it is made from, the nutritional value of the dressing and the type of grain. In the article you will find all the popular varieties of the dish.

Pilaf is a popular national dish of residents of Asian countries, which has long been loved and prepared far beyond the borders of Asia. It is considered not only one of the most delicious, but also quite satisfying. To answer the question of how many calories are in pilaf, you must first determine the composition of the products included in a particular recipe.

How to make pilaf less calorie?

Do you want to enjoy pilaf, but are you afraid to replenish your “calorie reserve”? We offer you a version of the dish, a hundred-gram serving of which contains only seventy kilocalories.

It will require the following components:

chicken fillet – 0.5 kg;
rice cereal (preferably brown) – 150 g;
onion - two pieces;
mushrooms – 120 g;
assorted vegetables (frozen mixture) – 220 g;
tomatoes - four pieces;
chicken broth - one glass;
freshly ground pepper – 15 g;
salt;
greenery.

Prepare pilaf according to the traditional recipe. Add assorted vegetables and mushrooms five minutes after the chicken comes to a boil. Add greens last.

BONUS: low-calorie pilaf recipe

We have found for you a record-breaking low-calorie dish. It can be cooked on the stove or in a slow cooker - there is not much difference. There are only 68 kcal per hundred grams of food!

Grocery list:

fillet – 500 g;
brown rice – 150 g;
champignons – 125 g;
leeks – 2 pcs.;
frozen vegetable mixture – 225 g;
champignon mushrooms – 125 g;
tomatoes – 4 pcs.;
vegetable or chicken broth – 250 ml;
ground dry red pepper – 15 g;
chopped greens - 1-2 tbsp. l.;
salt, pepper - to taste.

Cook like regular pilaf, and add mushrooms and vegetables after the meat has simmered for about 5 minutes. At the end, sprinkle with herbs. The dish is not entirely traditional, quite original, but nutritious and healthy.

Real Uzbek pilaf is prepared exclusively by men. And the chicken in it is nonsense. Each country has its own version of this dish. In Italy they prepare risotto, in Spain - paella, in Japan - pilaf with chicken and soy tofu, and in Thailand they add a large number of different spices.

An interesting record: in 2007, the Chinese prepared pilaf weighing one ton. It required 300 kg of rice, carrots and meat, 80 kg of butter, 10 kg of onions and 8 kg of salt.

There is an opinion that pilaf was originally a vegetarian dish, whose homeland is India. Although Uzbeks and other peoples can argue with this.

Housewives, take note (relevant for cooking on the stove):

Crumbly and undigested rice is obtained with a 1 to 1 ratio of grains and water.
The best utensil for pilaf is a cast iron pot with a thick bottom and a very tight lid that leaves no gaps. You can even put pressure on it during cooking.
You need to cook the rice for exactly 12 minutes, then turn it off and keep the cauldron closed for the same amount of time. If desired, wrap it in a towel. Of the allotted 12 minutes of boiling, three go to high heat, seven to moderate, 2 to low.

We wish you to cook real masterpieces from chicken and rice that will have the best effect on your figure.

Pilaf is a nutritious dish with a high calorie content. It is not recommended for use by those who are watching their figure. For example, the calorie content of a dish with beef is 218 kilocalories, with pork - 204 kilocalories. You can reduce the nutritional value of pilaf if you cook it with vegetables, but without using meat. In this case, its calorie content will be about 70 kilocalories. The nutritional value of pilaf with beans is 84 kilocalories, with tomatoes and bell peppers - 95 kilocalories. It is allowed to prepare a dish with seafood, for example, the calorie content with shrimp is 102 kilocalories.

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A little about the benefits

We figured out the energy value of pilaf. What, besides taste, does this dish bring to us? Of course, benefits! And first of all, it is worth noting that rice cereal is considered a particularly valuable component. It contains many protein components, carbohydrate compounds and minerals. Rice is also rich in vitamin complexes. In addition, this cereal does not contain gluten, which allows people with diabetes to eat pilaf.

As for chicken, everyone knows about its benefits. It will make the pilaf more satisfying, while giving you proteins, mineral components, as well as a vitamin B complex. The fat found in the chicken pulp will become an indispensable energy source.

Recipe for everyone who loves pilaf

Pilaf is a dish, of course, tasty and healthy, but also “capricious”. You need to tinker a little with its preparation. However, don't let this scare you! You can do it without any problems with our recipe!

Ingredients:

chicken fillet – 0.8 kg;
rice cereal (long grain) - one glass;
onion - one piece;
carrot - one piece;
garlic cloves – five pieces;
purified vegetable oil – 75 ml;
filtered water – one and a half to two glasses;
spices intended for pilaf - one table. spoon;
salt - one teaspoon.

Preparation:

First, prepare the rice grains. Let's wash it, as they say, in seven waters. The last water should be clear.
Pour cold filtered water over the rice and leave for half an hour.
Wash the fillet and remove the film.
Cut the chicken flesh into equal size cubes.
Add purified vegetable oil to the cauldron. It should be at a level of two to three centimeters from the bottom of the container.
Heat the oil and add the chicken.
Fry the fillet, stirring, for five minutes until it changes color (becomes white). Don't let the meat brown!
Then cover the cauldron and simmer the meat on a low burner for twenty minutes.
Now let's prepare the vegetables. Peel the carrots, wash them and cut them into thin strips. It is best to use a special grater.
Let's clean the onion. We chop it finely.
Our fillet has already reached the desired “condition” and has decreased slightly in size.
Add onions and carrots to the fillet.
Let's stir. Pour in 100 ml of filtered water.
Let's add seasonings.
Let's add some salt.
Season with black pepper.
Close the cauldron and simmer the vegetables and fillets on the lowest burner level for seven minutes.
Then spread the rice grains on top of all the components. The liquid must be drained from it.
Peel the garlic cloves and insert them into the rice.
Pour in some water. It should cover the components by one centimeter (that is, you will need about half a glass).
Cover the cauldron with a lid. Simmer the dish on the lowest burner level for twenty minutes. Attention: do not remove the lid and do not stir the pilaf!
After twenty minutes, the contents of the cauldron can be stirred. Simmer the pilaf, covering the cauldron with a lid, for twenty minutes.
Ready! Call everyone to the dinner table.

How to reduce calories

Since pilaf with pork cannot be called a dietary dish, many are interested in the question of whether there are any ways to reduce the calorie content.

Fry pork and vegetables in olive oil, not vegetable oil.
For cooking, use pork neck without streaks of fat.
Add a minimum amount of different spices. It is best to use curry or soy sauce.
Cook in a slow cooker or steam.
Add more different vegetables.
Use brown rice as the main ingredient.
Do not cook with lard.
Replace rice with chickpeas.
Instead of meat, use various dried fruits.

All these tips can help housewives pamper their loved ones with a delicious and very healthy dinner that will not in any way affect the figure of the household.

Calorie content of pilaf with chicken breast

All lovers of traditional pilaf know that this dish is considered not only very tasty, but also quite filling. Its calorie content largely depends on the fact that all vegetables are fried in a generous amount of meat, and in some recipes animal fat is also used. It is no coincidence that housewives often refuse to prepare this dish, especially for the children's table. In fact, the calorie content of pilaf with chicken breast is much lower than with other types of meat. Thus, you can prepare an equally tasty and nutritious dish that will be less fatty and will not cause problems with excess weight.

Chicken breast itself is a light dietary product that has many beneficial properties. That is why many believe that pilaf with this type of meat will be preferable for those who adhere to a healthy diet. However, the calorie content of pilaf with chicken breast depends on several factors that should not be forgotten. In addition to meat, the dish also contains cereals and vegetables, the method of preparation of which can significantly change the calorie content.

How to determine the calorie content of chicken pilaf? How to calculate the number of calories and nutritional value of a finished dish and one serving? How to choose a recipe for the perfect chicken breast pilaf for a diet, children's diet and daily menu for the whole family? These and other questions often bother housewives who adhere to the rules of cooking: tasty, satisfying and healthy.

Interesting data about pilaf

Different countries have their own versions and names of this dish ; in Spain it is called paella, in Italy it is called risotto. In Thailand, they use a huge amount of spices when cooking; in Japan, they cook it with chicken and soy sauce. Uzbeks cook real pilaf only among the stronger sex. There is such a version that pilaf used to be a vegetarian dish and it appeared in India, but the Uzbeks and other peoples disagree with this. The inhabitants of Asia have such a proverb - “The poor man eats pilaf, the rich man eats only pilaf,” and that’s true, pilaf – a favorite dish of Asians.

Energy value and beneficial properties of pilaf with chicken

The calorie content of chicken pilaf depends not only on the meat, but also on all the products that are used to prepare the dish. To calculate the nutritional value of a finished dish, it is necessary to take into account not only their quantity, but also their properties. The classic recipe uses rice cereal, chicken breast, butter, onions, carrots, seasonings and spices. Knowing the properties of all components of pilaf, you can easily, even at home, find out the calorie content of pilaf with chicken fillet and breast.

Rice - in the classic recipe for any pilaf this type of grain is always used. It contains a large amount of proteins, carbohydrates and various mineral components: potassium, calcium, iodine and others. In addition, rice cereal contains a large amount of B vitamins. It has virtually no fat, but is high in starch and fiber.

Nutritional value of 100 grams of product (bju):

product calorie content proteins fats carbohydrates white

boiled rice 116 kcal 2.2 g 0.5 g 24.9 g

brown cooked rice 110 kcal 2.6 g 0.9 g 22.8 g

wild cooked rice 100 kcal 4 g 0.3 g 21.1 g

unpolished cooked rice 125 kcal 2.7 g 0.7 g 36 g

The calorie content of rice largely depends on its type, but does not change at all depending on whether it is boiled or dry. Thus, the average calorie content of one hundred grams of boiled/dry rice will be 113-116 kcal.

Chicken meat increases the protein content in the finished dish, making the pilaf even more satisfying. The high content of vitamins B and PP, as well as minerals, makes chicken very nutritious, and the meat is easily digestible. This feature allows you to prepare dishes from it for children's, medical and dietary nutrition.

Boiled fillet without skin contains:

Calories, kcal: 170

If you cook the breast with the skin, the calorie content increases to 214 kcal.

In addition to the main ingredients, onions, carrots, oil and seasonings are added to pilaf, which also increase its calorie content.

100 g of onion contains: fats 0 g proteins 1.5 g carbohydrates 11 g

100 g of carrots contain: fats 0.08 g proteins 1.2 g carbohydrates 6 g

Butter consists entirely of fat - about 99 g per 100 g of product.

Thus, on average, the calorie content of chicken pilaf is approximately 110 kcal per 100 grams, depending on the method of preparing the meat and the amount of food.

A classic recipe for preparing delicious chicken pilaf and its calorie content

This wonderful pilaf can be prepared in any container and it will always be tasty and aromatic. The most suitable utensils for preparing it: a cauldron or a deep frying pan.

Chicken breast – 800 g
White rice - 300 g
Garlic - 1 head
Onion - 1 pc.
Carrots – 150 g
Turmeric - 1 tsp
Allspice black pepper - 1/2 tsp.
Sweet paprika (optional) - a pinch
Vegetable oil - 2 tbsp. l.
Salt - to taste

Prepare food and utensils. The breast can be taken with or without skin. You can use any rice cereal, since the pilaf cooks very quickly, and it will not have time to be digested.

Vegetables need to be peeled, washed and cut as thin as possible. It is best to chop carrots into strips, but you can cut them, like onions, into rings or bars.

Where did the recipe for this dish come from?

Plov was “born” in the East, its country of origin is India, where rice crops are numerous, which justifies the existence of this wonderful dish.

It should be noted that at first pilaf was prepared exclusively using vegetables and all kinds of seasonings, that is, it was vegetarian, and only later they began to add meat to it. This recipe originates from Persia. Pilaf became most widespread in Central Asia, as a result of which this food gradually gained popularity throughout the world.