Seasoning for pilaf with pork or chicken - combinations of the best spices

Seasoning for pilaf is exactly what distinguishes ordinary rice porridge with meat from this famous dish. Oriental cuisine is known for its abundance of specific additives and delicious combinations of spices and herbs. The specific taste of pilaf is unique, and there are seasonings that must be added.

Selected seasonings recommended for pilaf

The very first additive that should be among the seasonings in this dish is the one that gives a pleasant delicate yellow tint to the rice. This is turmeric or saffron. If these seasonings are not available, you can replace them with mixtures that contain them, for example, curry.

As in any hot dish, salt is required. Garlic and different types of pepper are added for spiciness. For specific sourness, barberry and dogwood are most often used. And another spice that is traditionally used in pilaf is cumin (cumin).

Our article gives an example for each seasoning based on 1 kg of meat and 800-1000 g of rice.

Cumin (kimion, cumin)

Both whole spice grains and crushed ones in powder form are used.Zira is ideal for meat, so it is best to add it at the very beginning. In extreme cases, cumin can be replaced with caraway seeds.

For 1 kg of meat use 1 tsp. seasonings

Saffron

Real pilaf has a delicate golden-honey hue. Saffron is used for this. In addition to color, the seasoning gives the cereal a pleasant aroma.

One pinch is enough for the beautiful color of the pilaf to appear. It is best to soak the saffron in a little water or milk before adding it to the rice.

Turmeric

Turmeric is an inexpensive alternative to saffron, with a deeper yellow hue. Moreover, in some countries, saffron is not at all as popular as this spice.

To give a golden color, 1-1.5 tsp are needed.

Barberry

Pilaf is a very fatty dish, and a little sourness will only benefit it. Barberry, a sour northern berry that is often used in oriental dishes, is very popular.

For 1 kg of meat, 15 grams is enough. barberry (about 2 tablespoons with top).

Dogwood

Dogwood is an excellent replacement for barberry. Red berries also add sourness and flavor to this dish. If you don’t have dogwood or barberry berries, you can try to flavor the rice with dried cranberries, lingonberries, adding raisins or dried (dried) tomatoes.

For a dish of 1 kg of meat and 1 kg of rice, 2 tbsp are needed. l. berries

Garlic

Garlic spice or grated garlic is used as a seasoning. You can also add finely chopped or squeezed vegetables to the heated oil to release the famous aroma. This should be done either when frying the meat, or separately, adding garlic and butter to the finished dish.

For 1 kg of meat you need 4-5 cloves of garlic. Or 1 tsp. garlic mixture, powder, dry garlic.

This is interesting. In many countries, whole garlic is used.Moreover, they don’t even disassemble it into slices and clean it. It is enough to remove the top layer of hard skin, wash the head of garlic, and in this form, add it whole to the dish. During cooking, the vegetable will become soft, easy to peel and incredibly tasty.

Pepper

You can add red, black pepper, hot, hot or sweet to the pilaf. Although this is not a mandatory seasoning, pepper is always added in Uzbek and Georgian cuisine. This is usually a dry, ground seasoning, but fresh vegetables can also be used.

On average, 1 to 1.5 tsp is enough. dry pepper.

Salt

An essential component in any hot dish. But if sometimes it can be replaced with soy sauce, it is better not to do this in pilaf. The oriental dish does not like Chinese seasoning.

Other spices

Each person has his own taste preferences, so many classic recipes are modified by adding their favorite seasonings and removing traditional ones. Therefore, there are other spices that can be used in pilaf.

Most often used:

coriander;
cinnamon;
nutmeg;
sumac (instead of barberry and dogwood);
rosemary, tarragon, fenugreek, thyme (for specific flavors - pine, nutty, mushroom, mint).

Also added to the dish are fresh, dried and sun-dried tomatoes or tomato paste, various herbs (dill, parsley, cilantro), and bay leaf.

The most popular seasoning mixtures for pilaf

Pilaf with meat is so popular in our country that all spice manufacturers produce special seasonings for this dish. They already contain the most used ingredients. They do not differ too significantly, but still, you can only choose your own, most delicious mixture through experience.

Curry

If you don’t have classic saffron or turmeric, you can use curry seasoning.This is a mixture of several ingredients, it includes:

turmeric;
coriander;
ginger;
ground pepper.

Indian seasoning will also give the rice a nice yellow color. And ginger and coriander also have a specific aroma. When adding curry, do not get carried away with pepper - it is already part of the mixture.

For pilaf you need 1-2 tbsp. l. curry.

Khmeli-suneli

A set of greenish-brown seasonings, which includes from 6 to 15 different spices. The standard composition looks like this:

saffron;
marjoram;
basil;
cilantro (coriander);
dill;
red pepper.

This is the minimum set of components included in this spice. Also in suneli hops you can find dry herbs (savory, mint, parsley and others), celery root or greens, fenugreek, bay leaf. All ingredients are taken in equal proportions, except pepper and saffron.

Maggi

One of the inexpensive and very popular seasonings. The manufacturer "Maggi" offers a fairly large range of ingredients in this mixture:

spices (cumin, ground black and red pepper, turmeric, coriander, basil);
dried vegetables (onions, carrots, beet powder, garlic);
sugar and salt;
lemon acid;
flavorings.

The classic composition is completely followed, only other ingredients are added instead of sour berries.

Pripravych

This seasoning also contains all the basic spices for pilaf:

cumin, turmeric;
dried carrots and tomatoes;
pepper;
barberry berries.

This minimal set goes very well with pilaf.

Kamis

One of the most popular seasonings containing a very large number of ingredients. The mixture contains:

cumin, cumin;
turmeric;
coriander, dill;
fenugreek seeds;
ginger, mustard, cinnamon, cloves;
several types of pepper (chili, sweet and hot paprika, black pepper);
anise, nutmeg;
salt, sugar.

The mixture can also be used in any meat dishes.

Knorr

Unlike many seasonings, it does not contain turmeric or saffron. The yellow color comes from lots of dried carrots. In addition, the composition includes onion, salt, two types of pepper, coriander, thyme, cumin, and barberry.

Kotanyi

Kotani seasoning is designed specifically for Uzbek-style pilaf. It doesn't have as many spices as the previous ones.

Includes:

cumin (cumin);
coriander;
barberry berries;
pepper and chili;
salt.

This amount is quite enough for the specific taste of the dish.

As you can see, any mixture from the manufacturer contains from 5 to 20 of the most popular seasonings. Therefore, you can buy a ready-made product, or make a mixture of spices yourself. There are also other manufacturers whose pilaf mixtures can be found in store windows. These are the brands Indana, Magic Tree, Market Perekrestok, Collection of Seasonings and others.

How to prepare ready-made spice mixes for pilaf yourself

Preparing the pilaf mixture is quite simple. The composition includes spices that are quite affordable. They can be purchased at any store or market. The main thing is to combine them correctly.

For 1 kg of meat in Central Asia, the following quantities of spices are traditionally used:

for a slight flavor: ½ tbsp. l.;
for medium saturation: 1 tbsp. l.;
for the rich taste of rice and meat: 1.5-2 tbsp. l. with a slide.

To create a very tasty seasoning, you need the following components:

Zira 1 tbsp. l. Can be replaced with caraway seeds.
Yellow component. Saffron 1 tsp, or turmeric 2 tbsp. l.
Acidic component. Barberry, dogwood or dried sour berries 2-3 tbsp. l.
Salt 1 tbsp. l.
Ground red pepper 1 tsp.
Khmeli-suneli 1 tbsp. l.

This amount is enough for 2 dishes.We do not recommend making the mixture in advance; it is not recommended to make larger quantities - it is better to store the spices fresh, separately from each other.

But every housewife loves her own recipes. Something can be added, removed or changed.

Recipes for pilaf with spices

The classic recipe for pilaf with seasonings is as follows:

fry the meat in a small amount of vegetable oil, or in your own fat;
add vegetables (carrots, onions, sometimes tomatoes);
add rice;
close the lid and put on low heat for 30-40 minutes.

Seasonings are added in various ways. Some recommend doing this three times - when frying meat, when adding vegetables and when adding rice. Some recipes recommend doing this only once. Either after cooking the meat or with rice.

The amount of seasonings is indicated per 1 kg of meat and 1 kg of rice.

Pilaf with chicken

Chicken is very tender meat that cooks quite quickly. Therefore, it takes little time to fry it. It is enough to fry or stew the bird for 5 minutes, in a cauldron or in a frying pan with thick walls. After this, add carrots (3-4 pieces), cut into slices or grated on a coarse grater, and 1-2 onions. But you don’t have to cook the meat in advance, but simmer it immediately with vegetables under the lid.

Add rice and water at the rate of 1 to 2. Add seasonings.

Spices are added to chicken pilaf that highlight the delicate taste of the bird and flavor the rice. The minimum set of seasonings should look like this:

zira – 1 tsp;
saffron – 1 pinch (or turmeric 1 tsp, curry 1.5 tsp);
barberry or dogwood – 2 tsp;
salt – 1 tsp.

You can also add garlic (2 pinches of powder or 1-2 whole heads), black or red pepper on the tip of a knife.The best herbs to use are parsley or cilantro, adding them chopped or dried 3-5 minutes before the end of cooking.

Cook covered for 30 minutes. Remove from heat and let stand for another 10-15 minutes.

Pilaf with pork

Pork is the most common meat for pilaf. Although initially in many countries the dish was prepared from lamb and beef, it was pork itself that was the analogue that most gourmets loved.

The pork should be additionally fried or stewed for 5-10 minutes. After cooking, the meat is salted. Only after this are added onions (2 heads), a large amount of chopped carrots (4-5 pieces). Simmer all ingredients for 3-5 minutes, add rice, add seasonings. Fill with water at the rate of rice/water 1 to 2.

Seasonings with stronger flavors can be used for pork. The main ones should be:

zira – 1 tsp;
saffron – 1/3 tsp. (or turmeric 1.5 tsp);
ground red or black pepper – ½ tsp;
salt – 1 tsp.

You can add 1-2 tbsp. l. barberry or dogwood, 1 tsp. sumac other seasonings. Cook covered for 40 minutes.

The principle of preparing pilaf, as well as the types of spices added to it, are practically the same in all countries. The classic recipe can be modified by experimenting with ingredients. The main thing is that the final version is tasty, aromatic and liked by all your loved ones.