Recipe for Uzbek pilaf with beef. Crispy pilaf recipe with beef
beef – 500 g;
onions – 4 pcs;
sunflower oil – 100 ml;
barberry - to taste;
khmeli-suneli - to taste;
garlic – 5 cloves
We will prepare everything you need: meat, rice, seasoning, vegetables
First, soak the rice
Cut carrots into strips
Onion rings or half rings
I cooked pilaf over an open fire, but you can also cook it on the stove. Heat the oil, put the meat in the oil and stir the meat for the first minute so that it does not stick to the duckling
Juice will begin to release from the meat, fry the meat, stirring occasionally until all the juice has evaporated. The meat must be cooked until golden brown.
Fry until the onion changes color
And also add carrots and fry the meat with onions and carrots.
By this time, you need to drain the rice from the water in which it was soaked and prepare clean water. Place the rice on top of the meat, add salt, add a pinch of cumin and barberry, add about half a teaspoon of hops managed (can be replaced with ready-made seasoning for pilaf), carefully pour water onto the rice, the water should cover the rice with about two fingers.
Close the lid, wait until the water boils, and after boiling, turn down the heat. After 10 minutes, open the lid, if the water has been absorbed, then stick garlic cloves into the surface of the rice and close the lid again for another 15-20 minutes. After the time has passed, try the rice; if it’s ready, remove the pilaf and stir before serving!
This is the pilaf we got, bon appetit.
fotorecept.com
How to cook delicious and crumbly pilaf with meat.
Hello, dear friends, site Delicious Recipes!
How to cook delicious and crumbly pilaf– you won’t need much. The most important thing is your good mood, and the rest you will find in the refrigerator. I'll tell you how pilaf is prepared in my homeland.
We will need: 
- meat – 0.5 kg. (pork, beef will do)
- rast. oil - half a glass,
- rice - 2 cups,
- onions – 2 pcs.,
- one large carrot
- garlic – 4-5 cloves,
- peppercorns – 10 pcs. and bay leaf - 3 pcs.,
- salt to taste,
- water.
Now let's start preparing pilaf
1) To prepare delicious pilaf, you definitely need the appropriate utensils - a cast iron cauldron. Put it on the fire and pour in the rasp. oil. While the oil is heating, take a piece of meat (pork) and cut it into large pieces, the size of a nut. 
If the oil is thick enough, first add the chopped meat to the cauldron and mix with a wooden spatula or spoon. Fry the meat thoroughly until it browns a little. 
2) While the meat is fried, arm yourself with some kind of utensil (bowl), add rice and rinse with water. Then pour hot water over the rice and soak for 10 minutes. It is advisable to use rice varieties that do not become soft when cooked. They are mostly oblong in shape and white in color. 
3) Let's move on to vegetables. Peel and chop the onion as desired. In my family, especially the eldest son, always avoids onions, so I add them to dishes, but in small form. Peel the carrots with a knife, wash them well and grate them on a coarse grater. 
4) As soon as the meat has reached the desired state, remove it from the cauldron for a short time, onto another plate. And in the oil that remained in the cauldron, I fry the onions and carrots for about 5 minutes. 
Then lay the meat on the vegetables. 
I pour boiling water over all this so that the meat is completely covered with water, cover with a lid and simmer for 15-20 minutes, until the meat is cooked. 
5) After a while, add salt to taste and move on to the final stage. Drain the water from the rice and place it in a cauldron with vegetables and meat. 
We put a couple of cloves of garlic on top for taste and a unique aroma, and it turns out just right. Add bay leaf and allspice by the pot. Pour hot water again so that the rice goes under 3 cm of water. We wait for it to boil, but do not stir the rice, cover with a lid and after 15 minutes you will noticeably see how the rice absorbs the water. 
6) Now you need to try the rice. If it is damp and the water has evaporated, then add water. And if the rice is almost cooked and there is still water at the bottom, cover the cauldron with pilaf with a lid, and wrap it with a towel on top to let it brew.
After 10-15 minutes, the rice will absorb all the liquid and become crumbly. Well, a delicious second course - aromatic pilaf with meat ready! 
Bon appetit everyone and see you again! This dish can be prepared without meat; the recipe can be found here.
And now the video recipe, how to cook delicious pilaf.
kulinaroman.ru
How to cook crumbly pilaf: 5 recipes
Pilaf is considered a colorful dish of oriental cuisine. It is loved for its exquisite spicy taste and satiety. Many housewives prefer to cook pilaf from pork, but using lamb, chicken, veal and even fish is acceptable. Mushrooms are often added to the dish, which ultimately makes it richer. There are many secrets that help make rice fluffy. The result is a delicious grain-to-grain pilaf. Let's look at the basic recipes in order, highlighting the main thing.
Classic pork pilaf
- garlic - 1.5-2 heads
- rice (preferably steamed) - 670 gr.
- carrots - 700 gr.
- pork pulp - 0.9-1 kg.
- sunflower oil - 180 ml.
- onions - 450 gr.
- chili pepper (capsicum) - 0.5 pcs.
- seasoning “4 peppers” - 7 gr.
- salt - 40 gr.
- turmeric (ground), cumin - 3-5 g each.
- barberry berries - 5 gr.
- drinking water - about 1.7-1.8 liters.
- Pour the rice into a bowl, fill with running water so that the liquid covers the grains. To obtain crumbly pilaf, washing must be done 5-6 times. This move will remove the rice flour, which glues the grains together.
- During the rinsing process, crush the rice with your hands and drain the liquid. When the water becomes completely clear, leave the cereal on the sieve for a quarter of an hour.
- Chop the carrots into long pieces (straws), peel the onion, and chop it in a convenient way. Pour oil into a cauldron, heat it, add the onion inside.
- Remove the barberry berries from the branches, place in a colander, and rinse. Fill with water and leave to soak. At this time, rinse and dry the pork, chop into 4*4 cm pieces.
Lamb and pork pilaf
- onions - 250 gr.
- ground turmeric - 10 gr.
- lamb pulp - 450-500 gr.
- pork tenderloin -450 gr.
- carrots - 240 gr.
- vegetable oil - 75 gr.
- long rice - 650 gr.
- garlic - 10 cloves
- laurel - 4 pcs.
- ground pepper - 5 gr.
- salt - 25-30 gr.
- filtered water - in fact
- To make the pilaf crumbly, the ratio of meat, rice and vegetables should be relatively equal. A thick-bottomed saucepan, cast-iron frying pan or wok (Kazan) is used as cooking utensils.
- First of all, start washing the rice. Rinse it under the tap 3 times, then fill it with cold water and leave for 45 minutes. During this time, the starch will come out and the rice flour will be washed out.
- Start preparing the vegetables. Chop the carrots into cubes and chop the onion into cubes or half rings. Rinse lamb and pork tenderloins and dry with paper towels. Cut the meat into 3-5 cm pieces.
- Pour the oil into a regular frying pan and heat it until white smoke appears. Scald the meat on all sides until crusty; this move will retain the juice inside the pork and lamb.
- After frying, transfer the oil and meat into a cauldron, and add the onions and carrots to the previous pan. Once golden brown, transfer the vegetables to the meat. If you wish, you can not fry the carrots, but stew them immediately in a cauldron.
- Add spices, salt and chopped chili pepper. Mix the contents and compact. Drain the liquid from the rice and place it on top of the first mixture. Smooth the surface with a spoon.
- Boil purified water and start pouring it into the cauldron along the wall of the dish. Make sure that the liquid covers the contents by only 1-1.5 cm. Bring the pilaf to the first bubbles at maximum power.
- After boiling, reduce the temperature to between medium and minimum. Make holes in the pilaf with Chinese chopsticks so that the contents simmer evenly.
- Cover the dishes and cook the dish for half an hour, periodically assessing the taste of the rice. When the specified period comes to an end, peel the garlic cloves and stick them into the composition at a certain distance from each other.
- Wrap the cast iron cookware in a warm blanket or sweatshirt and leave it to “simmer” for 1-1.5 hours. During this period, the rice will be saturated with juice and seasonings, and the pilaf will become rich.
Chicken pilaf
- spices for pilaf - 20 gr.
- dill and parsley (fresh) - 0.5 bunch each
- olive oil - 60 ml.
- chicken (preferably thighs) - 600 gr.
- long steamed rice - 575 gr.
- carrots - 230 gr.
- onion - 280 gr.
- drinking water - in fact
- Rinse the carrots and chop them in a convenient way (slices, half rings, straws). Chop the onion, add to the carrots, add pepper and salt.
- Fry the vegetables until golden brown in hot olive oil. Start cutting up the chicken. If possible, choose thighs, they are fattier. Chop the meat into pieces, removing the skin. You don't have to remove the bones.
- Send the meat for frying, bring until golden brown (heat treatment lasts 5-7 minutes). Then add 170 ml. water, cover the dish with a lid, simmer the meat for another 5 minutes.
- Place the rice in a bowl, cover with cold water, wait 20 minutes. Rinse the grains, removing the white coating (the water should become completely transparent).
- Place the onion, chicken, and carrots into the cauldron. Press down with a spoon and place rice on top. Squeeze the contents with a spatula, add chopped dill and parsley.
- Pour boiling water over the mixture, covering the grains by 1 cm. Cook the pilaf without a lid for 10 minutes, then make several holes in the dish for better evaporation of moisture.
- After another 10 minutes of simmering, cover the cauldron with a lid and reduce the heat to low. Cook the crumbly pilaf for a third of an hour. When the water has evaporated, turn off the stove and wrap the dishes in a warm cloth. Infuse the dish for 1.5 hours.
- If you wish, you can prepare chicken and mushroom pilaf. In this case, choose champignons, oyster mushrooms or chanterelles. Pre-wash, peel and fry the mushrooms. Then add them to the chicken.
Beef pilaf
- beef pulp - 450 gr.
- onions - 330 gr.
- round rice - 200 gr.
- vegetable oil - 60-80 ml.
- laurel leaf - 4 pcs.
- salt - 15 gr.
- carrots - 250 gr.
- black pepper (ground) - 5 gr.
- Rinse the beef, pat the meat dry with napkins, or dry it in another convenient way. Chop into slices of the same shape (3-5 cm), boil in 1 liter. salted water. The duration of heat treatment is 25-30 minutes.
- After 10 minutes of cooking, add bay and pepper. When the meat is cooked, pour the broth into a separate bowl; you will need it later. Remove the meat and place it in a cauldron.
- Chop the carrots and onions, sauté the mixture in hot oil until golden brown, then transfer the vegetables along with the liquid into the cauldron. Wash the rice, scald the grains with boiling water, and drain. Add to meat and vegetables.
- Fry the contents for 3 minutes, then pour in 270 ml. broth left over from cooking beef. Do not stir the contents, cover the cauldron with a lid, place on low heat, and cook until the broth evaporates.
- Try not to open the lid for the first quarter of an hour after the start of simmering. After this period, make holes in the pilaf so that the liquid leaves evenly.
- When you see grains appearing in the kernels, turn off the burner. Leave the cauldron on a warm stove, covering the dishes with a warm blanket or sweatshirt. Pilaf can be consumed after 1 hour of infusion.
Veal pilaf
- steamed rice (preferably long) - 420 gr.
- veal tenderloin - 480-500 gr.
- seasonings for pilaf - 15-20 gr.
- oil for frying - 130 gr.
- salt - 15 gr.
- onions - 300 gr.
- garlic - 8 cloves
- carrots - 250 gr.
- filtered water - in fact
- Wash the rice, place the grains in a bowl, pour ice water over it, and leave to soak for 1.5 hours. Rinse the veal and dry thoroughly, chop into cubes (about 3 cm in size).
- Prepare the vegetables (washing, peeling), chop them. Heat the oil in a frying pan and fry the veal meat for 15-20 minutes. Stir constantly to avoid burning.
- After the allotted time, add carrots and onions, sauté the contents for another 7-8 minutes. After this, add spices, salt, and stir. Turn off the stove and let the ingredients sit for 10 minutes.
- Now carefully transfer the contents from the frying pan to the cauldron. Drain the rice and place it on top of the meat and vegetables. Press down with a spatula, do not stir. If desired, you can add salt by placing it on the grains in the same way.
Pilaf is perfect for lunch or dinner. Consider the classic technology of the dish, serve it with vegetable salad and spicy sauce. Make pilaf from lamb or veal, add chicken, mushrooms, barberry berries, tomato puree. Experiment with spices, vary the amount of salt and water. Choose long steamed rice as a base (you can also use round rice).
Video: how to cook crumbly pilaf in a slow cooker
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Beef pilaf with fluffy rice
Ingredients:
- Beef - 0.5 kg
- A piece of lard - 50 g
- Carrots - 0.5 kg
- Onions - 0.5 kg
- Vegetable oil - 0.3 cup.
- Salt and spices to taste (khmeli-suneli, barberry, cumin)
- Rice - 1 glass
- The water is cold
- Garlic - 6 cloves
Cooking method:
1. Cut the carrots into long strips! We make straws like this: cut the carrots diagonally into slices 4-5 mm thick. Then we cut the plates along their long side, the thickness is 4-5 mm. Cut the onion into 1 cm half rings. Meat - size the pieces by eye, not small! Ratio meat:carrots:onions = 1:1:1
2. Prepare Zirvak - the basis of pilaf. It is a mixture of meat, carrots and onions. First, heat a dry frying pan, then heat the oil and wait until there is light smoke - the frying pan is “ready”. Add the onion and cook until golden brown. Then meat and a piece of lard (remove it before adding rice). After 7 minutes - carrots.
Cook the zirvak on the highest heat for about 20-30 minutes. Half the time without a lid, and stir. Cover half the time, stir occasionally. Halfway through cooking Zirvak, add salt and spices.
3. Rinse the rice with cold water 4 times. Place it carefully on top of the zirvak, do not disturb! And pour cold water to cover the rice.
4. Close the lid and simmer on low heat. Cook beef pilaf for about 1 hour, do not stir. 5-10 minutes before readiness, stick garlic cloves on top.
kulinarnyj-recept.ru
We wash the beef well, cut it into large pieces and lightly dry it with kitchen paper towels.
Peel the onion and chop it large.
Carrots must be cut into large cubes. If you cut it finely, it will simply boil and turn into porridge.It is better to take carrots and garlic for pilaf when they are ripe, not young.
Young carrots are more tender and watery; when stewed for a long time, as required by the recipe for Uzbek pilaf with beef, they will boil and turn into mush. Ripe carrots have the richest flavor, it retains its shape better during the cooking process.
Ripe (old) garlic has a pronounced taste, which means that the dish with it will turn out more rich and aromatic than with a young vegetable.It is advisable to cook beef pilaf at home in a thick-walled saucepan, or better yet, in a cast-iron casserole so that the ingredients do not burn when frying and stewing (I cook in it).
Cookware with a non-stick coating in this case is not a very good option, since such a coating does not tolerate high temperatures and begins to crack and fall off. The non-stick coating does not withstand mechanical stress when stirring the dish with a spoon or spatula.
The ideal option is to take a cast iron cauldron. It holds heat perfectly and allows the dish to simmer slowly. In aluminum cookware, on the contrary, heat is poorly retained, so it will not be possible to bring the dish to condition by simmering. To ensure that the pilaf is cooked evenly throughout the entire volume, take a cauldron that is spherical rather than flat. A spherical cauldron is heated evenly by fire from all sides. The lid of a good cauldron should tightly cover the pot.
Choose the size of the cauldron based on the number of servings and taking into account the fact that rice increases in volume when cooked. Our pilaf is designed for 6 servings, so a 7-liter cauldron would be optimal.
Pour vegetable oil into the cauldron and heat it well over high heat.
Carefully place the chopped meat into the bubbling oil and stir immediately. Otherwise it will stick to the walls of the cauldron. In addition, boiling water “seals” the meat fibers, preventing them from losing their juiciness. Fry the meat for about 10 minutes.
Add coarsely chopped onions to the meat. Mix.
After a minute, add the chopped carrots.
Next, lay out all the prepared spices and add salt. In the list of ingredients for the recipe for crumbly pilaf with beef, we indicated the most popular spices used in Asia - turmeric, cumin, barberry. However, you can add other spices that perfectly highlight the taste of beef - red chili pepper, coriander, allspice and black pepper, mustard seeds, ground nutmeg, thyme.
Pour two glasses of water over the meat and vegetables. Cover the cauldron with a lid, reduce the heat and simmer the meat and vegetables for 20 minutes.
After 20 minutes, put well-washed steamed rice into the cauldron. The better you wash the rice, the more starch you remove from its surface (starch helps the grains stick together when cooked). Starch is ideally washed off if you pour hot water over the grains and immediately drain it. The procedure is repeated several more times (4-5) until the drained liquid becomes clear. Many chefs claim that to properly prepare rice for pilaf, it must be soaked in cold water for 30-40 minutes.Professional chefs say that the type of rice chosen directly determines how tasty and crumbly the pilaf will be.
The most suitable cereal is one that can well absorb liquid, fats, taste and aroma of the spices used. Real rice for pilaf should hold its shape perfectly, not boil over, and not stick together into a mass. After all, we are not planning to cook risotto; the ideal pilaf is crumbly.
Therefore, chefs advise in this case to purchase long brown rice or red rice, which has undergone minimal processing (steaming, polishing) and retains the maximum of nutrients. It cooks for an average of 25-30 minutes. Known rice varieties are Rubin, Samarkand and Devzira, bred by breeders directly for cooking pilaf. White steamed rice of an elongated shape (such as Jasmine or Basmati), which has a golden-transparent color, is also good.
You can buy a mixture of two types of cereals in the store - steamed and wild rice. As a last resort, take elongated, polished white rice. But keep in mind that it is inferior to brown and golden parboiled rice in terms of the content of valuable substances, and you only need to cook it for 15 minutes.
Attention!
Make sure that the rice in the package you purchase is whole and not split, so that there are no debris.
In any case, give preference to long-grained cereals, and set aside round (for example, Krasnodar variety) or crushed cereals for cooking porridges, soups, and Italian risotto.
Spread the rice evenly over the surface, add a little more salt. Place a bay leaf, insert a whole head of garlic into the middle, and stick the peeled cloves around the edges. Pour in water, its level should exceed the rice by 2 cm.
According to cookbooks, the optimal ratio should be: 1 part cereal, 3 parts liquid.
Close the cauldron with a lid and cook the pilaf over low heat until done. Typically, direct cooking lasts 20-25 minutes from the start of boiling water (depending on the type of rice). After this time, the rice should completely absorb the water.
Then turn off the fire and leave the dish to simmer in a hot cauldron for another 15-20 minutes. During this time, the slightly harsh grains of the cereal will acquire the desired consistency, but will not boil. If you continue to cook the rice until cooked over the fire, avoiding simmering, the grain may lose its shape and become too soft.
In Uzbekistan, there is a word “shavlya”, which disparagingly refers to sticky porridge with rice, which only vaguely resembles real pilaf cooked in a cauldron.
Since the rice cooks faster in the middle than at the edges, every 5-7 minutes you need to open the lid slightly and collect the rice from the edges to the middle. This will ensure the rice cooks evenly. But do not mix the dish too thoroughly, so as not to destroy the integrity of the grains.
That's all, now you know the real recipe for beef pilaf and you can cook it yourself at home. Hurry up and invite your family and guests to the table!In the homeland of the dish, it is customary to serve it this way: rice with carrots are laid out on the bottom of a large dish, and pieces of meat are placed on top. The garlic is left whole, and very large pieces of meat are cut into portions. You can sprinkle the top of the dish with chopped herbs - dill, parsley, green onions.
In Central Asia, a large plate of greens is always placed on the table next to the pilaf. It is also combined with a salad of cucumbers, tomatoes, sweet peppers, seasoned with a small amount of vegetable oil.If the dish turns out to be very fatty (for example, if it was cooked with lamb and fat tail fat), then you should simply serve chopped vegetables without greasing them with oil. Uzbeks eat pilaf with national flatbread.
At the end of the meal, hot green tea (without sweets) is placed on the table - this drink goes optimally with such fatty and filling food as pilaf.
Good pilaf should be cooked in a cauldron over an open fire and fresh air. To make the dish aromatic and tasty, you need to use beef. There should be a lot of meat in pilaf.
Pilaf with beef and barberry
Ingredients
- beef – 750 g
- two onions
- garlic
- barberry berries – 25 g
- vegetable oil – 120 g
- rice – 320 g
- carrots – 400 g
- cumin – 12 g
- ground black and red pepper
Preparation
- Rinse the beef well and cut it into medium-sized pieces.
- Heat a cauldron and melt butter in it.
- Place the beef in this container.
- Fry the meat for about 7 minutes, stirring it as you go.
- Cut the onion into slices. Add it to the beef.
- Pepper the products in the cauldron and mix them thoroughly.
- Cover the cauldron with a lid. Simmer the meat and onions for about 4 minutes over low heat.
- Cut the carrots into slices and place in a container with meat. Mix the ingredients. Close the container with a lid. Continue simmering the meat and vegetables for about 20 minutes.
- Rinse rice grains in cold water several times.
- Peel the garlic.
- Place barberries, salt, cumin and red pepper in a separate bowl. Mix the ingredients.
- After the beef is cooked, add a head of garlic to it. Pour the mixed seasonings into the cauldron.
- Place rice evenly in the cauldron and pour water over the food. Cover them with a lid.
- The heat should be reduced and the pilaf should be cooked over low heat until all the water is completely absorbed.
- The pilaf should cool down a little. You can serve a beef dish to the table.
Ingredients
- 520 g beef
- 330 g carrots
- 65 g vegetable oil
- 11 g barberry berries
- garlic
- salt pepper
- 210 g onions
- 310 g long grain rice
- 4 g cumin
- 7 g turmeric
- one hot chili pepper
Preparation
- Rinse the rice, cover it with cold water and leave for 50 minutes.
- Peel the carrots and onions. Cut vegetables into large slices. You can use more carrots than indicated in the recipe.
- Heat a cauldron and pour vegetable oil into it. Heat the oil well.
- Place chopped onion in a cauldron. Fry it until golden brown. It should give the oil its aroma.
- Using a slotted spoon, remove the onion from the cauldron.
- Place the meat in the oil and fry it on all sides. Reduce heat, cover the container with a lid and simmer the beef until fully cooked. You can add water if necessary.
- The meat should become soft. Pour carrots into the cauldron and simmer the vegetable with beef for about 10 minutes. Salt and pepper the products.
- Add cumin, turmeric and barberry to them. Rice absorbs a lot of salt, so there is no need to skimp on it. The meat and carrots need to be well salted.
- Remove the top peel from the garlic. Place the head in a container with meat.
- Add chili pepper to it.
- Place the rice on a sieve, rinse the cereal and place in a cauldron. Smooth it out, but under no circumstances mix it.
- Pour boiled water along the wall of the cauldron. The liquid should completely cover the rice. Cover the cauldron with a lid and cook the dish until the rice is completely cooked. The cereal should absorb all the water.
- When the pilaf is ready, stir it. Remove the garlic and pepper from it.
- Pilaf can be served in a cauldron and consumed while it is hot.
Ingredients
- Beef – 3kg
- Onions – 2 kg
- Rice – 2 kg
- Garlic – 6 heads
- Sunflower oil – 1 l
- Carrots – 2200 kg
- Water – 4 l
- Pepper
- Herbs and seasonings
Preparation
- You need to start the cooking process over high heat. Heat a cauldron and pour oil into it.
- When the oil is hot enough, add the meat cut into large pieces. During the stewing process, the meat will decrease in volume.
- When the liquid has evaporated from the cauldron, place the onion cut into large pieces into it. Stir products constantly.
- After cooking the onions, add the sliced carrots into the container. Cook the vegetable until it becomes soft.
- Add salt and pepper. Mix the ingredients. Monitor the meat, if it is ready, add water to the food and bring the mixture to a boil.
- Cover the cauldron with a lid. Disassemble the fire, leave the coals so that the food can be stewed over low heat for about half an hour.
- Add rice to the meat. There is no need to stir the mixture. The rice should be on top and the beef on the bottom.
- Make the fire stronger. The rice should absorb the liquid. After that, distribute it evenly over the surface.
- Place the garlic in a container so that it is not visible.
- Cover the cauldron with a lid. Simmer the pilaf over low heat.
- The dish will be ready if the water has completely gone into the rice.
Ingredients
- rice – 370 g
- peeled carrots – 280 g
- spices
- beef – 480 g
- vegetable oil – 220 g
- onions – 180 g
- garlic
- boiled water
Preparation
- Pour oil into a dry cauldron and heat it until a faint smoke appears. The amount of oil used in the recipe depends on the fat content of the meat. The fattier the meat, the less oil needed.
- Cut the beef into medium-sized pieces and place in a cauldron. The meat will release juice, which should evaporate. Fry the beef until golden brown, stirring constantly.
- Cut carrots and onions into cubes. Place them with the meat and fry. The ingredients must be stirred constantly so that they do not stick to the bottom of the container.
- Bring water in a separate bowl to a boil.
- Rinse the rice and pour it into a cauldron with meat and vegetables.
- Add water immediately. Considering that some amount of water is already in the soaked rice, its portion should be 1.5 times larger than rice. Otherwise you will end up with porridge and not pilaf.
- Peel the garlic and rinse it. Put it in rice.
- Add salt and spices. Close the container with a lid.
- Cook pilaf over high heat for the first 7 minutes. Reduce the heat and continue to simmer the dish for another 8 minutes. After that, keep it on low heat for 10 minutes and turn off the fire.
- Beef pilaf should be kept in a cauldron under a closed lid for 35 minutes. The main thing is not to stir it.
- Only when the pilaf has steeped can it be stirred.
- The beef dish is ready to eat.
- The recipe for pilaf with beef is designed for a large company.
- The dish will turn out very tasty only if it is cooked in a cauldron.
For beef pilaf, it is better to use long grain rice. After washing, you need to soak it for two hours.
- Polished rice is used only for making porridge.
- You can add quince to beef pilaf for flavor.
- You can add barberries and raisins to the dish prepared for the wedding table.
- When buying rice, you should pay attention to the expiration date.
Recommended recipes:Recipe for beef pilaf in a cauldron on the stove
Kitchen appliances: cast iron cauldron, scales, cutting board, bowl, spatula, knife.
- What part of beef is better to use for pilaf? ? If you want to cook pilaf quickly and at the same time have the meat soft and tender, then, of course, take the tenderloin. You can also take brisket, shoulder and shank, but then the zirvak must be allowed to simmer longer.
- If you are using lamb, use the shoulder, neck, and ribs.
- The best pork options are the neck, leg and loin.
- But it’s better not to use veal, it will not give the finished dish a rich taste and aroma.
- It is better to take long-grain rice with low starch content. It can come from different manufacturers and names. I most often use Basmati and Krasnodar. Steamed rice is also suitable for pilaf; with it, the finished dish always turns out crumbly.
Step-by-step preparation
- Clean and wash 2 medium onions. Cut them into half rings.
- Pour 200 ml of oil into a cauldron and heat it well.
- Add meat cut into small pieces (1.2 kg of beef). Before this, the meat must be washed, dried and cleaned of films and tendons. We don’t add it all at once, but a little at a time.
- We clean and wash a kilogram of carrots. Cut it into long strips, not very thin. If you don't have time to chop, grate the carrots. But it’s still better to cut it, since it is believed that in real pilaf all vegetables should be chopped.
- Fry carrots with meat and onions until golden brown.
- Add salt and pepper to taste.
- Pour a liter of cold water and simmer the zirvak over low heat for 40 minutes.
- Add spices for pilaf to taste - cumin, turmeric, barberry.
- A kilogram of rice needs to be sorted, washed and soaked in warm water for an hour. Drain the water from the rice and place it in a zirvak.
- Place 3 heads of garlic and one pod of red hot pepper on top, pressing a little into the rice, but very carefully so that the pepper does not break, otherwise the pilaf will become very spicy and it will be impossible to eat it.
- Add another liter of hot water. The water should cover the rice by 2 centimeters.
- Cook pilaf for 20 minutes over high heat.
- Add a little cumin and salt the dish to taste.
- As the water boils, reduce the heat.
- Turn off the stove, cover the cauldron with pilaf and leave it like that for 20-30 minutes.
- Remove pepper and garlic to a plate.
- Place the pilaf on a large dish and decorate it with garlic and pepper on top.
What do you eat this dish with?
Since pilaf is very filling, it is best to serve it with a vegetable salad or various greens - lettuce leaves, cilantro, parsley. As a sauce, choose tomato, vegetable (from tomatoes, bell peppers and herbs), as well as sauces based on matsoni, with herbs and garlic.
Recipe video
From this video you will learn, how to cook delicious beef pilaf , as well as many cooking tips. I recommend watching!
Recipe for aromatic beef pilaf in a cauldron on fire
Cooking time: 1 hour 20 min.
Number of servings: 8.
Calories: 157 kcal.
Kitchen appliances: cauldron, scales, cutting board, bowl, slotted spoon, knife.Ingredients
Step-by-step preparation
- Pour 200 ml of odorless vegetable oil into the cauldron. It is very important to warm it up well first and only then add food.
- We wash one and a half kilograms of beef, dry it and chop it quite coarsely. Place the meat in the cauldron.
- Fry it over high heat, stirring with a slotted spoon.
- Peel, wash and cut half a kilogram of onion into strips or half rings. Place it in a cauldron and fry until golden brown.
- Peel, wash and cut a kilogram of carrots into long strips. Add it to the onion and fry everything together, stirring with a slotted spoon.
- Return the meat to the cauldron and mix again.
- Add spices for pilaf (saffron, barberry, paprika - half a teaspoon each), mix and fry everything together for a few more minutes.
- Pour 1.5 liters of water into the cauldron. We increase the fire.
- Cook the zirvak for at least half an hour from the moment it boils.
- We thoroughly wash a kilogram of rice, changing the water several times. Fill it with water.
- Salt the zirvak to taste. Let it simmer for 5 minutes.
- Drain the water from the rice and place it in the pilaf, leveling it evenly.
- Knead a teaspoon of cumin in your hands and add it to the pilaf.
- Cook the pilaf until all the water has completely boiled away.
- We collect the rice in a cauldron in a “slide” and reduce the heat.
- Cover the cauldron with a lid or bowl and leave it for another 30 minutes.
- Mix the pilaf, pour it onto a dish and serve. Bon appetit!
Recipe video
If you are interested in how real Uzbek pilaf is cooked over fire, be sure to watch this video. It contains many valuable tips for preparing this delicious dish.
- To prepare pilaf, in addition to a cauldron, you can also take a frying pan or a saucepan, but they must have a thick bottom so that the pilaf does not burn.
- It is very undesirable to stir the rice during cooking. This can be done already when the pilaf is ready (before serving).
- If you want to try the real thing, like in Central Asia, take lamb for this. In addition to meat, several ribs are added for taste and aroma, and vegetables are fried in fat tail fat.
- It also turns out very tasty, especially if you use meat with fatty layers for it. If you're preparing lunch for the kids, prepare . Among all the options for this aromatic dish, it is the last option that is the easiest and, one might say, even dietary.
Do you have your own pilaf recipe? What meat do you prefer to cook it with? What seasonings do you add? Write about it in the comments. I would also be grateful for your advice. Let's create the perfect pilaf recipe together!
Pilaf is one of several varieties of a wonderful dish masterfully performed by Central Asian chefs. The culinary heritage of Uzbekistan is prepared from ordinary products, but the result is amazing. It turns out that there are little secrets of technology that we want to tell you about.
Although pilaf is considered an international dish, in each country it is prepared differently, with the addition of various spices, using certain types of rice and meat.
There is even a saying in Samarkand: “If the wedding pilaf turned out well, then the holiday was a success.”
Uzbeks usually serve pilaf at the end of the feast, as if signaling that the evening is coming to an end and it’s time to leave. And the more desirable and expensive the guest, the later this hot delicacy is served, as if making it clear that they would like to extend their time together.
Traditionally in Central Asia, this dish is prepared from lamb, but recipes with the addition of beef are also quite common. And for Russians this meat is the most accessible and preferred, so I suggest purchasing it.
For this second dish, it is advisable to choose meat from mature animals, but if you take it too young, during the frying and long stewing process it will turn out to be overdried, tasteless, and will disintegrate into fibers.
You should not spend money on premium cuts - tenderloin or loin. Tenderloin is good for steaks and chops, but it is not suitable for preparing pilaf, as the result is dry. You don’t need to take the knuckle (muscle fibers from the animal’s shin) either, it contains a lot of tendons, and is preferable for cooking broths and jellies. The most successful choice is the juicy flesh of the shoulder blade, or meat from the upper part of the hind leg, or ribs.
Ingredients:
- beef meat - 500 g
- steamed rice - 2 cups (220 g each)
- fresh carrots - 2 pcs.
- onion (large) - 1 pc.
- garlic - 1 whole head and 3-4 cloves
- vegetable oil - 100 ml
- bay leaf - 2 pcs.
- salt - to taste
- spices for pilaf (turmeric, barberry, cumin) - 1 tbsp. l.
How to properly cook beef pilaf
We wash the beef well, cut it into large pieces and lightly dry it with kitchen paper towels.
Peel the onion and chop it large.
Carrots must be cut into large cubes. If you cut it finely, it will simply boil and turn into porridge.
It is better to take carrots and garlic for pilaf when they are ripe, not young.
Young carrots are more tender and watery; when stewed for a long time, as required by the recipe for Uzbek pilaf with beef, they will boil and turn into mush. Ripe carrots have the richest flavor. it retains its shape better during cooking.
Ripe (old) garlic has a distinct taste. which means that the dish with it will turn out richer and more aromatic than with a young vegetable.
It is advisable to cook beef pilaf at home in a thick-walled saucepan, or better yet, in a cast-iron casserole so that the ingredients do not burn when frying and stewing (I cook in it).
Cookware with a non-stick coating in this case is not a very good option, since such a coating does not tolerate high temperatures and begins to crack and fall off. The non-stick coating does not withstand mechanical stress when stirring the dish with a spoon or spatula.
The ideal option is to take a cast iron cauldron. It holds heat perfectly and allows the dish to simmer slowly. In aluminum cookware, on the contrary, heat is poorly retained, so it will not be possible to bring the dish to condition by simmering. To ensure that the pilaf is cooked evenly throughout the entire volume, take a cauldron that is spherical rather than flat. A spherical cauldron is heated evenly by fire from all sides. The lid of a good cauldron should tightly cover the pot.
Choose the size of the cauldron based on the number of servings and taking into account the fact that rice increases in volume when cooked. Our pilaf is designed for 6 servings, so a 7-liter cauldron would be optimal.
Pour vegetable oil into the cauldron and heat it well over high heat.
Carefully place the chopped meat into the bubbling oil and stir immediately. Otherwise it will stick to the walls of the cauldron. In addition, boiling water “seals” the meat fibers, preventing them from losing their juiciness. Fry the meat for about 10 minutes.
Add coarsely chopped onions to the meat. Mix.
After a minute, add the chopped carrots.
Next, lay out all the prepared spices and add salt. In the list of ingredients for the recipe for crumbly pilaf with beef, we indicated the most popular spices used in Asia - turmeric, cumin, barberry. However, you can add other spices that perfectly highlight the taste of beef - red chili pepper, coriander, allspice and black pepper, mustard seeds, ground nutmeg, thyme.
Pour two glasses of water over the meat and vegetables. Cover the cauldron with a lid, reduce the heat and simmer the meat and vegetables for 20 minutes.
After 20 minutes, put well-washed steamed rice into the cauldron. The better you wash the rice, the more starch you remove from its surface (starch helps the grains stick together when cooked). Starch is ideally washed off if you pour hot water over the grains and immediately drain it. The procedure is repeated several more times (4-5) until the drained liquid becomes clear. Many chefs claim that to properly prepare rice for pilaf, it must be soaked in cold water for 30-40 minutes.
Professional chefs say that the type of rice chosen directly determines how tasty and crumbly the pilaf will be.
The most suitable cereal is one that can well absorb liquid, fats, taste and aroma of the spices used. Real rice for pilaf should hold its shape perfectly, not boil over, and not stick together into a mass. After all, we are not planning to cook risotto; the ideal pilaf is crumbly.
Therefore, chefs advise in this case to purchase long brown rice or red rice, which has undergone minimal processing (steaming, polishing) and retains the maximum of nutrients. It cooks for an average of 25-30 minutes. Known rice varieties are Rubin, Samarkand and Devzira, bred by breeders directly for cooking pilaf. White steamed rice of an elongated shape (such as Jasmine or Basmati), which has a golden-transparent color, is also good.
You can buy a mixture of two types of cereals in the store - steamed and wild rice. As a last resort, take elongated, polished white rice. But keep in mind that it is inferior to brown and golden parboiled rice in terms of the content of valuable substances, and you only need to cook it for 15 minutes.
Make sure that the rice in the package you purchase is whole and not split, so that there are no debris.
In any case, give preference to long-grained cereals, and set aside round (for example, Krasnodar variety) or crushed cereals for cooking porridges, soups, and Italian risotto.
Spread the rice evenly over the surface, add a little more salt. Place a bay leaf, insert a whole head of garlic into the middle, and stick the peeled cloves around the edges. Pour in water, its level should exceed the rice by 2 cm.
According to cookbooks, the optimal ratio should be: 1 part cereal, 3 parts liquid.
Close the cauldron with a lid and cook the pilaf over low heat until done. Typically, direct cooking lasts 20-25 minutes from the start of boiling water (depending on the type of rice). After this time, the rice should completely absorb the water.
Then turn off the fire and leave the dish to simmer in a hot cauldron for another 15-20 minutes. During this time, the slightly harsh grains of the cereal will acquire the desired consistency, but will not boil. If you continue to cook the rice until cooked over the fire, avoiding simmering, the grain may lose its shape and become too soft.
In Uzbekistan, there is a word “shavlya”, which disparagingly refers to sticky porridge with rice, which only vaguely resembles real pilaf cooked in a cauldron.
Since the rice cooks faster in the middle than at the edges, every 5-7 minutes you need to open the lid slightly and collect the rice from the edges to the middle. This will ensure the rice cooks evenly. But do not mix the dish too thoroughly, so as not to destroy the integrity of the grains.
That's all, now you know the real recipe for beef pilaf and you can cook it yourself at home. Hurry up and invite your family and guests to the table!
In the homeland of the dish, it is customary to serve it this way: rice with carrots are laid out on the bottom of a large dish, and pieces of meat are placed on top. The garlic is left whole, and very large pieces of meat are cut into portions. You can sprinkle the top of the dish with chopped herbs - dill, parsley, green onions.
In Central Asia, a large plate of greens is always placed on the table next to the pilaf. It is also combined with a salad of cucumbers, tomatoes, sweet peppers, seasoned with a small amount of vegetable oil.
If the dish turns out to be very fatty (for example, if it was cooked with lamb and fat tail fat), then you should simply serve chopped vegetables without greasing them with oil. Uzbeks eat pilaf with national flatbread.
At the end of the meal, hot green tea (without sweets) is placed on the table - this drink goes optimally with such fatty and filling food as pilaf.
After fatty pilaf (especially with lamb), you should absolutely not drink very cold water. It promotes the solidification of fat, which will lead to poor digestion and heaviness in the stomach (cooled fat is poorly broken down by gastric juice and enzymes, resulting in food stagnation).
Note to the hostess
Delicious pilaf can be prepared not only from beef or lamb, but also from pork or chicken.
In some recipes for this second dish, carrots are replaced with pumpkin, and at the end of cooking, a handful of raisins are added for taste. Sometimes the list of ingredients is expanded by adding chickpeas.
The calorie content of beef pilaf depends on the fat content of the meat pieces, as well as on the type of rice chosen. A brown rice dish has lower calorie content because brown rice contains less starch compared to white grains. On average, the calorie content of a dish is 220 Kcal per 100g.
Gourmets say that real pilaf should be cooked in an oven or in a pot, only in this case can the ideal taste, aroma and structure be achieved.
How to cook tasty beef pilaf if you don’t have a cauldron? Resourceful housewives do a good job using a slow cooker or a thick-walled frying pan (saucepan) with high sides and a lid. The method of preparing lamb pilaf in a slow cooker is described in one of the recipes.
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