Recipe for delicious pilaf with beef. Uzbek beef pilaf - step-by-step recipes with photos
Pilaf - cooked in a special way, a rice dish. There are a huge variety of ways to prepare pilaf.
There is pilaf with lamb, pilaf with pork, pilaf with beef, chicken pilaf, sea pilaf, pilaf without meat, lean pilaf, vegetarian pilaf, vegetable pilaf, fruit pilaf, red pilaf, etc.
There are Uzbek pilaf, Turkmen pilaf, Armenian pilaf, Azerbaijani pilaf, Samarkand pilaf, Italian pilaf, Fergana pilaf etc.
The composition of classic pilaf includes:
1. Meat (lamb, pork, beef, veal)
2. Carrots (preferably yellow, juicy, ripe)
3. Fat or oil
4. Rice (large)
5. Onions
6. Spices and seasonings for pilaf: cilantro grains, cumin, barberry, saffron, basil, raisins, dried fruits.
For cooking simple pilaf for ten servings (about 8 liters of pilaf) you need:
1. Meat - 1.5 kg
2. Rice - 1.5 kg
3. Onion - 0.5 kg
4. Carrots - 1 kg
5. Vegetable oil - 450 gr. (for 1 kg of rice - 300 grams of butter).
6. Spices - 50 gr.
There is more than one way to prepare pilaf, but in any case you cannot do without a cauldron.
1. Before cooking pilaf, wash the cauldron hot water.
Then we set it to heat up at maximum heat (it’s worth noting right away that the intensity level of the fire will not change until a certain stage of cooking the pilaf - see below).
2. Heat the pilaf cauldron over the fire for five to seven minutes, then pour all the prepared oil into it.
3. Continue heating the cauldron over the fire until slight smoke (evaporation) appears. This should take an average of eight to ten minutes.
4. Place the peeled and chopped onion into the cauldron. The thickness of the rings should be half a centimeter. At the same time, we immediately begin to intensively stir the onion.
Attention: Never cover the cauldron with a lid. The lid is lowered onto the cauldron only after rice has been placed in it.
5. Within seven to ten minutes, the onion is covered golden crust. The intensity and duration of frying depends on the intensity of the fire and the initial temperature of the oil.
You will get delicious pilaf if you fry the onions well. Fried onions significantly affect the taste of pilaf and its color. We must adhere to the golden mean: the onion should be fried as much as possible (we get dark color), but the onion should not burn (turn into embers).
6. The meat is cut into small pieces, in the form of cubes. The average size of the pieces should be 4 centimeters.
As soon as the onion is fried, immediately lower the chopped meat into the cauldron. Stirring the resulting mass, fry on high fire until the meat darkens and gets a colored crust.
The process of frying meat should last about 15 minutes. Don't forget to stir the pilaf every minute.
7. Clean and cut the carrots into strips in advance. After frying the meat, put the carrots in the cauldron. We continue to fry the resulting mass, stirring occasionally, for another 10-15 minutes.
8. After that, boiling water is poured into the cauldron. The water level should hide the contents of the cauldron, but not exceed it. As a result, we get the so-called zirvak.
9. Reduce the heat under the cauldron to a minimum, so as to maintain a boil in it. Add salt - 2 tablespoons, and add selected seasonings and spices for pilaf.
Mix the contents and cook for about 15 - 30 minutes. The meat should be ready. It is worth considering that high-quality and fresh meat cooks much faster than old and stale meat.
10. Now you can taste the resulting zirvak. You should get a bitter-salty, even over-salted taste. Don't be afraid of large number salt – most of the salt will be absorbed by the rice when cooked. If necessary, add a little more salt to get the salty taste of zirvak.
11. It is necessary to boil water to cook rice. Wash the rice thoroughly. Increase the heat under the cauldron to the maximum level. Place an even layer of rice on top of the resulting zirvak, leveling it with a slotted spoon. After which boiling water is poured into the cauldron. The water level should exceed the rice by 1.5 centimeters.
12. Without changing the intensity of the fire under the cauldron, cook until the water evaporates below the level of the rice.
Attention: Under no circumstances should you stir the contents of the cauldron.
13. Taste the resulting rice. If the rice is hard and not cooked, you need to add boiling water to the cauldron. You need to pour boiling water very carefully so as not to destroy the resulting structure of the rice.
14. Now comes one of the most responsible and important points in preparing real pilaf. It is necessary to catch the moment when the water from the surface of the rice has almost evaporated, and the rice itself is in a state of half-cookedness. The rice should be half ready, as it will steam with the cauldron closed for another 15-20 minutes. If the rice is already ready by this time, you run the risk of overcooking the rice and ruining the entire taste of the pilaf.
15. Now reduce the fire under the cauldron to a minimum. We begin to collect the rice using a slotted spoon in a neat mound in the center of the cauldron. Cover the rice with a plate so that it falls into the cauldron. We select the plate in such a way that there is a distance of 1 or 2 centimeters between the plate and the walls of the cauldron. Press the plate down, then close the cauldron tightly with the lid.
16. Simmer the pilaf for 10-15 minutes over low heat.
17. Turn off the fire under the cauldron.
18. Without removing the lid from the cauldron, let the pilaf stand for 10-15 minutes without fire.
19. Remove the lid from the cauldron and take out a plate.
20. Gently mix the finished pilaf with a slotted spoon. It is necessary to mix the rice evenly with onions, carrots and meat. If you have complied with all the mentioned conditions for preparing real pilaf, you will end up with a ready-made and fluffy rice. This is properly prepared pilaf. If you are unlucky, the rice will be raw or overcooked.
21. Place the resulting pilaf on the lyagan. Lyagan is a special flat and wide dish.
22. The pilaf is finally ready. Now you can gather family and friends around the table. We wish Bon appetit And delicious pilaf. Prepare pilaf at home.
Some features of the real pilaf recipe:
1. To obtain a pleasant aroma, garlic cloves are usually used. Garlic cloves, well washed and peeled from coarse husks, are not cut, but placed directly whole into the zirvak, before adding rice, after which the rice is added. After cooking the pilaf, the cloves are removed and placed on top of the cooked rice (but this is a matter of taste). For the indicated volume of products used, you can use approximately four medium heads of garlic.
2. To obtain pilaf with a bright red-brown color, while heating the oil, place a small bone in it, fry the bone until black, then discard it. You can also use a joint or rib.
3. For real pilaf, you need to use meat with fat (the presence of layers in the meat). But it is worth considering that in the case of using meat with a large number fat, the amount of oil used should be reduced by one third.
4. Pilaf is usually eaten from a common dish (one lyagan), by the whole family or company. They eat with their hands or spoons. After a hearty feast, drink unsweetened green tea.
Pilaf is one of several varieties of a wonderful dish masterfully performed by Central Asian chefs. The culinary heritage of Uzbekistan is prepared from regular 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 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.
No need to spend money on cuts premium- 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
Wash the beef well and chop it in large pieces and lightly dry 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 mature, 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 most rich taste. 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 non-stick coating in in this case- Not good good option, since such a coating does not tolerate high temperatures, begins to crack and fall off. Non-stick coating does not tolerate mechanical stress when stirring food 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 into the cauldron vegetable oil 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 meat to the meat onions. 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 enhance the taste. beef meat- 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 for proper preparation 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 it should hold its shape perfectly, not become overcooked, and not stick together into a total mass. After all, we are not planning to cook risotto; the ideal pilaf is crumbly.
Therefore, cooks advise in this case to purchase long brown rice or red rice that has been subjected to minimal processing(steaming, grinding) and retaining the maximum useful substances. 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 a polished one white rice elongated shape. But keep in mind that it is inferior in content to brown and golden parboiled rice 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 round ones (for example, Krasnodar variety) or crushed cereal set aside for cooking porridges, soups, 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 grains of the cereal will become slightly harsher. the right consistency, but will not boil over. 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 a 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 it, now you know real recipe pilaf with beef 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: from below on large dish Rice with carrots are laid out, 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 too much 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 pilaf with beef depends on the fat content meat pieces, as well as the selected variety of rice. A brown rice dish has more low calorie content, because brown rice contains less starch compared to white cereals. On average, the calorie content of a dish is 220 Kcal per 100g.
Gourmets claim that real pilaf should be cooked in the oven or in the oven in a pot, only in this case can you achieve perfect taste, aroma and structure.
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.
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 on open fire, but you can also cook 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 cook 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 yours good mood, and you will find the rest 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 - cast iron cauldron. We 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 potty 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. Here you go, delicious second dish - 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 oriental cuisine. He is loved for his 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 consider basic recipes In order, let's highlight 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 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 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 the lamb and pork tenderloin, dry with paper towels. Cut the meat into 3-5 cm pieces.
- Pour the oil into regular frying pan, 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 temperature regime to a level between average and minimum. Make holes in the pilaf 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 over a 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, cook until golden brown ( heat treatment lasts 5-7 minutes). After this, 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. Get ready crumbly pilaf 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 over it ice water, leave for 1.5 hours to soak. 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 classical technology dishes, 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.
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Beef is not as traditional for preparing pilaf as lamb or pork, but it can also be used to make aromatic and delicious pilaf. In order for the meat to be juicy and soft, you need to know which parts of the carcass are used for pilaf and give preference to those that contain a lot of gelling substances - brisket or shoulder.
Another feature of preparing beef pilaf is that the meat should be stewed for a total of no more than three hours.
Beef pilaf - food preparation
It is better to use long-grain Basmati or Krasnodar rice. If it has not been steamed, then it must be rinsed several times to “clean water.”
Peel the onion and chop into half rings. Cut the carrots into large strips. Wash the meat, dry with a paper towel and cut into large pieces.
Beef pilaf - preparing dishes
The classic utensil for preparing pilaf is a cauldron, but if you don’t have one, you can use a saucepan with a thick bottom and fry the meat in a frying pan in several batches, because if you cook it all at once, it will release juice and be dry.
Beef pilaf - the best recipes
Recipe 1: Homemade beef pilaf
This recipe is quite simple, so it is accessible even to novice cooks. It’s hard to resist its aromas, because pilaf is truly a royal dish.
Ingredients
500 g beef;
third stack. vegetable oil;
50 g lard;
500 g carrots;
500 g onions;
1 stack rice;
6 cloves of garlic;
spices - barberry, cumin, hops-suneli;
salt.Cooking method
First you need to prepare zirvak - the base of pilaf, consisting of meat, onions and carrots. Heat a cauldron and pour oil into it. First we put the onion there, bring it to a golden color, then the meat and a piece of lard (before adding rice, it must be removed). After about 7 minutes - carrots. Zirvak takes about 20-30 minutes to prepare. over medium heat. Half the time it is fried without a lid, stirring constantly, and then the cauldron is closed, stirring only occasionally. In the middle of this whole process, the zirvak must be salted and spices added.
Gently pour the washed rice on top of the zirvak without stirring. Fill with cold water just to cover it. Cover the cauldron with a lid and cook until tender at a low boil. In 10 min. Before the end of cooking, stick garlic cloves into the pilaf.
In order for the taste to be even more intense, you need to wrap the pilaf in a blanket and let it stand for half an hour to an hour.
Recipe 2: Uzbek beef pilaf
Who cooks pilaf better than the Uzbeks? After all, it's theirs national dish. Therefore, if you adhere to some mandatory rules, you will definitely succeed delicious dish, cooked in the best oriental traditions.
Ingredients
beef meat - 1 kg;
onions - 700 g;
rice - 1 kg;
carrots - 700 g;
barberry, cumin and thyme - 1 teaspoon each. false;
garlic - 1 head;
ground black pepper and salt - at your discretion;
vegetable oil - 4 tbsp. lieCooking method
If there is a lot of fat on the meat, then it is advisable to cut it off, leaving just a little bit. Heat a cauldron and pour oil into it. Fry the meat so that it is browned on top and remains juicy inside. If there is not enough oil, you can add it. Remove the beef from the cauldron and fry the onion in the same oil, then return the meat and add the carrots. Fry the zirvak with the lid open until the carrots have reduced in size by 3 times.
Now you need to salt the zirvak and pour rice into it, pour boiling water 1 finger above the level of the food, mix everything well and taste for salt. If necessary, add salt to taste. Simmer with the lid closed until the rice is cooked. About 10 minutes before the end of cooking, stick a head of garlic into the pilaf. Add water to the holes as needed so as not to damage the integrity of the grain at the end of cooking. After turning off the heat, you need to let the pilaf brew for another 20 minutes, and then stir it and you can serve it.
Recipe 3: Fergana pilaf
This is a classic of the genre. Of course, in different parts of Asia, pilaf has its own taste characteristics, however, Fergana pilaf is the limit of perfection. There are no clear canons in its preparation, since pilaf forgives improvisation, but not in the main components.
Ingredients
beef meat - 300 g;
onion - 250 g;
rice - 500 g;
carrots - 250 g;
vegetable oil - 250 ml;
spicy mixture - 1.5 teaspoons. false;
salt - to your taste.Cooking method
Pre-soak the washed rice for 30-40 minutes. Heat the oil in a cast iron, add the onion and fry it for 5-7 minutes. Next, add pieces of beef to the onion and fry everything together for another 15 minutes. Attach the straw raw carrots and extend the process for another 10 minutes. Add salt, add water (1/4-1/2 cup), bring to a boil and add spices (cumin, saffron, barberry, turmeric and red pepper). Stew at closed lid about 2 hours.
Pour rice over the meat, level the surface, pour hot water so as not to disturb the top layer. Simmer until the cereal is ready, remembering to add water to the wells. After removing from the heat, leave the pilaf for another 15 minutes. and then served.
There is no need to be afraid to mix rice with zirvak while preparing pilaf, because in classic version This dish is cooked in a cauldron over an open fire. Since we cannot adhere to such conditions, the cereal must be mixed so that it is well saturated with the taste of meat and spices.
Calories: Not specified
Cooking time: Not specified
My husband and I recently visited his old friend, he is quite an interesting person in all respects - he travels a lot, is interested in Eastern philosophy and history. That's why I love visiting them - his wife always cooks original delicacies, and he treats us with stories about his adventures.
This time a surprise awaited us, we had no idea why we were invited to visit, we had different thoughts, but this did not occur to us. It turned out that our friend’s mother-in-law, a respectable widow of the strictest views, married a colorful oriental man.
And so, in fact, we were invited to meet a new family member and taste wonderful dish- real Uzbek pilaf, which the newly-made groom prepared with his own hands. I won’t invent that it was the most delicious pilaf in my life, but I really liked the dish - tender, aromatic, the meat just melts in your mouth and, of course, a correctly selected set of spices completes the flavor composition of this dish.
I wrote down the recipe in detail, finding out all the intricacies of preparing such a dish, and of course buying necessary ingredients, I prepared this pilaf at home. I must say that the dish turned out amazingly tasty and we all really enjoyed it. And there are no difficulties in the technology - you just need to adhere to the recipe and proportions of rice and water, and also choose the right dishes for such a dish. It is best if it is a thick-walled cauldron - then the pilaf will definitely turn out the way you need it!
This dish can be prepared from different meats, but I liked beef better - it’s not as fatty as pork, and not bland like chicken, for pilaf - that’s what you need. But you need to choose long-grain rice - it is less starchy, so it will not be sticky during cooking, because this is not acceptable. So, I offer beef pilaf, a step-by-step recipe with photos. Uzbek pilaf beautiful and tasty, can become a real decoration for any table.Ingredients:
- beef meat – 400 g,
- root carrots (large) – 2 pcs.,
- onion – 1 pc.,
- rice (long grain) – 500 g,
- dried cumin spice – 1 tbsp.,
- dried barberry spice – 1 tbsp.,
- sea salt or table salt, medium grind, to taste,
- vegetable oil - 3 tbsp.,
- water.How to cook with photos step by step
First of all, we strip the meat of veins and fat, wash it and cut it into medium pieces.
Pour oil into the cauldron and bring it to a boil, then add pieces of meat and fry over medium heat until golden brown.
Peel the onion from dry husks and then cut into thin slices. It is best to first cut the onion in half, and then chop it along the grain.
Cut the peeled carrot root into long thin strips. This is easy to do if you first cut the carrots into thin slices diagonally and then chop them into strips.
As soon as the meat is browned, add chopped onion and fry for 2-3 minutes.
Then add the carrots and simmer for a couple of minutes.
Stir and add spices.
Rinse the rice thoroughly with cold water several times; it is very important that the water after the rice is clear, then it will be crumbly.
Pour the prepared rice into the cauldron without mixing it with the meat.
Pour hot salted water on top so that it covers the rice by 1.
5 cm and cook the dish for 10 minutes over medium heat, without covering the cauldron with a lid.
We need the water to completely evaporate.
Then we pile up the rice in the cauldron and make a hole in the middle. Cover it first with a towel and then with a lid, reduce the heat to low and simmer the dish for another 20-30 minutes.
Mix the finished dish and serve.
I also advise you to pay attention to the recipe
