Beef pilaf step by step recipe. How to cook beef pilaf: step-by-step recipe with photos
Interested in how to properly cook beef pilaf? Today it is favorite dish in each family. You can often find recipes for Uzbek or Azerbaijani pilaf, although it has rightfully become international for a long time. Meat is combined with rice in both the West and the East, but each region has its own traditions in preparation and serving. There are so many recipes that every housewife will find her favorite cooking option.
Pilaf - the basis of the festive table
It is impossible to establish for certain which nationality was the first to come up with the idea of cooking pilaf. IN ancient india served dishes that can be considered the ancestors of the modern dish, although they relate primarily to vegetarian cuisine. Adding meat to rice may have been invented by the ancient Persians. Researchers of this culinary issue came to unanimous opinion that the principles of cooking come from the east (in particular, from ancient India). Later the dish became widespread in Central Asia, where his taste was brought to perfection.
Pilaf consists of two components: cereals and “zivrak”. “Zivrak” is meat, fish, seafood, vegetables along with herbs and spices. And cereals are not only your favorite rice, but also wheat, corn, peas or mung beans.
Each nationality offers its own version of the dish, using a single cooking principle. Only the components and some nuances of processing the ingredients differ. It is from such nuances that the special tone of the dish is formed.
Do we need to talk about the benefits of pilaf? This is a hearty dish, high in calories and nutritious, which can feed big family or guests at a feast. Maybe that’s why there is a legend about how this dish was specially invented for ancient warriors:
- it was convenient to cook pilaf on hikes;
- it perfectly satisfied the hunger that unexpectedly overtook during long marches;
- meat and rice gave strength, which turned out to be very important in subsequent battles;
- retained water in the body.
And although we do not go hiking every day, and also do not live in the desert without water, pilaf takes its rightful place on any table. We love it for its excellent taste and relative ease of preparation.
In our region, it is traditional to make pilaf from pork, beef or chicken; lamb is becoming increasingly rare. It's just that lamb is harder to find in markets or stores. Chicken is a convenient and quickly processed meat. But pilaf with it is significantly inferior compared to other types of meat. While pork combines juiciness and flavor, beef provides a dietary note and subtle aroma. Good beef will help create a culinary masterpiece in your kitchen. We will tell you how to achieve this a little later in the section of proven recipes for homemade pilaf.
General cooking principles
How to choose rice?
If you have the opportunity and choice, it is better to give preference to rice:
- Tajik;
- Vietnamese;
- Italian;
- Basmati;
- devzira;
- scald;
- Krasnodarsky.
If the choice is limited to round or long, then it is better to choose the long one. There is too much gluten in the round, it can simply turn into porridge. And for a good pilaf, it is important that the rice remains crumbly, absorbs all the aromas and is filled with meat flavor. In any case, the rice needs to be washed very well and for a long time until the water after washing is clear.
How to choose beef?
If you have the opportunity and desire, it is better to go to the market to buy meat for pilaf. The assortment there is usually larger than in a supermarket, there is plenty to choose from, you can smell, touch the meat, and ask to cut off the desired piece. Good beef should be red in color, veal is lighter than beef. The smell should not be pungent or unpleasant. There should be no mucus or stains on the meat.
Press the meat with your finger - fresh meat springs back and the indentation quickly smoothes out. Exactly at Lately Buyers often began to complain that when choosing the best meat, they noticed an unpleasant smell when cooking at home. There may be several reasons for this. Firstly, old stale meat that is “reanimated” different ways. Secondly, animal nutrition, diseases. If the meat was bought at the market, you can cut off a piece of it with fat and fry it on a lighter; if the smell is pleasant, like a shish kebab, the meat is good.
For beef pilaf, it is better to choose pieces that have a lot of gelling substances, and these are shoulder and brisket. After stewing, the veins will become very tasty and the meat will be tender. Tenderloin or rump also work well.
Proven homemade pilaf recipes
How to cook beef pilaf? It is necessary to observe the indicated proportions of all components and carefully follow the recommendations during the preparation process.
Homemade traditional recipe
Ingredients:
- Fresh beef - 500 g.
- Lard – 50-70 g.
- Rice – 2 full glasses.
- Onions – 6-7 large pieces.
- Juicy carrots of rich color - 6-7 medium size.
- Spices.
- Salt.
- Head of garlic.
- Vegetable oil – 150 ml.
Note: Choose juicy, richly colored carrots.
- Pour oil into a hot cauldron. Add chopped onion to hot oil and cook until golden brown.
- Place pieces of meat and a piece of lard into the onion. Fry the meat until golden brown, but the meat should still be juicy.
- Then add the carrots, cut into large strips, and fry until done. We recommend frying onions with meat and carrots without covering with a lid. Then it will actually be fried and not boiled.
- Add salt and spices, stir. Remove a piece of lard.
- Rinse the rice well and place in a cauldron on top of the meat. Don't stir.
- Fill in hot water, so that the water would be 1.5 -2 cm higher than the rice.
- Bring to a boil and cover with a lid, reduce the heat to low, it is better to place the cauldron on a divider.
- Cook until the rice is done. When the rice is ready, you can stir the pilaf, stick in a head of garlic and let it sit and soak.
This is a traditional recipe. You will have to stand over the cauldron, but the result is worth it. Strict adherence to all the tips, along with practice, will give you the opportunity to please your loved ones with a meat and truly delicious dish.
Pilaf in a slow cooker with beef
Happy owners of modern kitchen gadgets do not always know their maximum capabilities. How to cook pilaf in a slow cooker? Here you cannot follow traditional habits. The slow cooker changes the taste a little usual dish, but pilaf in it has a number of advantages. Among other things, we should mention the high benefits for the stomach and the whole body as a whole. A special cooking method makes the dish more tender and airy. And it’s easier and even faster to prepare.
Ingredients:
- Beef – 300-400 g.
- Rice – 2 cups.
- Onions – 2 large pieces.
- Carrots – 1 pc.
- Spices.
- Salt.
- Vegetable oil – 100 ml.
Step-by-step cooking method:
Saute chopped onions and carrots in oil in a multicooker for 6-7 minutes on the “baking” mode. You don't have to close the lid.
After the signal, place the meat, cut into medium pieces, into the multicooker in one layer, continue frying for 10 minutes.
Turn the meat over to the other side and cook for another 15 minutes.
Add salt and spices to the meat.
Add well-washed rice to the slow cooker, fill it with hot water so that the water is 1 cm higher than the rice. Turn on the “pilaf” mode.
When the food is ready, you need to stir it and put it on the “warm” mode for at least another 40-50 minutes so that it reaches and soaks.
Note: You can speed up the cooking process. Cook onions, meat and carrots in a frying pan. Place the prepared mixture in a slow cooker, then add salt, spices, rice and water. Now you can put it on the “pilaf” mode.
Do not mix different varieties of rice or rice from different brands. One rice may be overcooked, while the other, on the contrary, will remain raw. Result: wasted money and effort.
To prepare pilaf, it is often recommended to proceed from the following proportion: 1 kg of meat per 1 kg of rice per 1 kg of carrots. This pilaf is very meaty. Therefore, it is ideal to use 1 kg of rice per 600-700 gm of pulp. Provided that the cauldron allows you to do this.
It’s good to add a head of garlic to the pilaf for flavor. But some housewives add it to the cooking meat, while others add it to the finished pilaf before serving. As they say, it's a matter of taste. Try what you like best.
If you chose not too fatty meat for pilaf (for example, beef tenderloin), then you can add a tablespoon of other fat to the prepared “zivrak” - duck, pork, lamb or a piece of lard.
To make the pilaf a pleasantly rich color, place the bone in hot oil and fry until black, then remove it.
If you cook pilaf for one time in a bowl, do not big size, serve the pilaf by turning it out of the cauldron onto a large plate. The meat and fat will end up on top and drip onto the rice. It's very beautiful and impressive. Guests will appreciate your culinary talent.
Beef is not as traditional for making pilaf as lamb or pork, but it can also be used to make aromatic and appetizing 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 cold water just to cover it up. 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 tasty 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. lie
Cooking 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, but 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. Add raw carrot strips and extend the process for another 10 minutes. Add salt, pour in water (1/4-1/2 cup), bring to a boil and add spices (cumin, saffron, barberry, turmeric and red pepper). Simmer with the lid closed for 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 the 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.
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 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 - a 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 is slightly browned. 
2) While the meat is frying, 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 sticks (straws), peel the onion, 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 period, 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 temperature regime to a level between average 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 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). 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 white coating(the water should become completely clear).
- 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 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
How to cook solyanka at home
/a> How to cook peach jam: 7 recipes
/a> Orange peel jam: 4 recipes
/a> How to cook broccoli correctly: 2 ways
/a> How to cook squid correctly: 7 ways
/a> How to make chips in the microwave: 8 recipes
/a> How to cook apple compote: 7 recipes
/a> howtogetrid.ru
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
– one of the many variants of pilaf, the most popular dish of Central Asian cuisine, very tasty and filling, not as fatty as lamb, aromatic and appetizing.
We offer you a completely authentic recipe: this is how pilaf with beef is prepared in Tajikistan and Uzbekistan. To prepare pilaf, of course, it is advisable to have a cauldron, and not a small one (we have a 7-liter one). If you don’t have a cauldron, a large thick-bottomed pan or stewing pan will do. When choosing rice, remember that only the appearance, but not the taste, depends on the shape of the grains, and the problem of “NOT turning” pilaf into porridge with meat does not depend on the shape of the grains at all. Do not buy steamed rice - this is not an option for pilaf. We prefer medium-grain polished pilaf, but we made it with both short-grain and long-grain rice, so the choice is yours. The number of products in the recipe is indicated for a relatively large company; you can feed 8-9 people. You can always make half a batch.
Need to:
- Boneless beef – 1.3–1.5 kilograms
- Rice – 900 grams (standard pack)
- Carrots – 1–1.2 kilograms
- Onions – 2 large onions
- Vegetable oil (refined, deodorized) – approximately 250 milliliters (tea glass filled to the brim)
- Zira (seeds) – 1 level tablespoon, another name for this spice is cumin
- Dried barberry – 1 heaped tablespoon
- Salt – approximately 1.5 tablespoons (1 heaping tablespoon in meat and 0.5 tablespoon in rice when soaking)
- Water (boiling water) – approximately 1.6–1.8 liters in total
Preparation:
The meat should be washed with running cold water, the films should be cut off (if any) and cut into small pieces (we focus on 2-3 cubic centimeters).
Place the chopped meat in a bowl, add salt (about 1 tablespoon of salt), stir and leave to stand aside for now.
Peel the onion and cut into thin half rings.
Place the cauldron on the stove at the maximum heating level, pour vegetable oil into the cauldron, heat the oil, add chopped onions and, stirring, fry the onions until golden brown and even a little stronger, when the onions begin to turn brown.
While the onions are frying, cut the peeled carrots into cubes (not very small and not very thin, up to 4-6 centimeters long and about 4-6 millimeters in cross-section).
When the onions in the cauldron become golden brown, put the chopped meat in the cauldron, mix and fry with the onions for 8-10 minutes, and in the meantime, boil water in a kettle and clean the barberries from the “tails”.
After 8-10 minutes of frying the meat, pour 1 liter of boiling water from the kettle into the cauldron.
Pour barberries into the cauldron and mix everything.
And leave it to boil (do not reduce the heat, do not cover it with a lid), look at the clock. We have 20-25 minutes to prepare the rice.
Place the rice in a bowl, rinse with cold water 3-4 times, drain the water, add salt (about 0.5 tablespoon of salt). Heat the kettle and pour boiling water over the rice in a bowl so that the water completely covers the rice, and above the rice there is a layer of water about a finger (about 1-1.5 cm) thick. Stir until the salt dissolves and leave to stand for 10 minutes.
When the rice has stood and “soaked” for 10 minutes (and by this time the meat has been fried for about 30-35 minutes from the moment it is placed in the cauldron or 20-25 minutes after adding boiling water), place carrots in the cauldron on top of the meat. DO NOT MIX! Just slightly smooth out the layer of carrots.
Place rice on top of the carrots. First, spread it out with a slotted spoon or a spatula with holes, that is, without water. Carefully level the layer of rice. DO NOT MIX!
Let's see: if all the rice is not covered with a layer of water about a centimeter thick (well, at least 7-8 millimeters, we determine it “by eye”, we don’t stick a ruler into the pilaf!), then pour water from the bowl in which the rice was soaked into the cauldron. We wait until the top layer of water boils (our heating is still strong), and let the pilaf boil for 15-20 minutes. About 7-8 minutes after boiling, you need to carefully mix only the top layer of rice, turning it over with a spoon or spatula ( watch our video recipe!). After this mixing, you can cover the cauldron with a lid for 5 minutes.
Then remove the lid, use a spoon to “pierce” the pilaf to the bottom in several places and see if water accumulates in these “punctures”. We leave the cauldron without a lid until no water is visible in the “punctures” (for us this usually happens 15-18 minutes after the top layer of water boils). Then evenly sprinkle the pilaf with cumin seeds and again mix only the top layer (that is, mix rice and cumin) and smooth it again. After this, you need to cover the pilaf with a cauldron or with a flat plate of suitable diameter (the inverted plate is placed directly on the rice), or (which is better) with a clean linen or cotton kitchen towel soaked in cold water and strongly wrung out, which we place directly on the rice. Then cover the cauldron with a lid, reduce the heat to low and leave the pilaf to simmer under the lid for another 20 minutes.
After the specified time has passed, turn off the stove, remove the lid from the cauldron, remove the towel (or plate) and carefully, so as not to crush the already soft rice “into porridge,” stir the finished rice. As you know, you can serve it on the table in two ways: either by immediately laying it out on plates, or by placing the pilaf “in a mountain” on a very large dish, which you solemnly place in the center of the table.Prize tip for those who read to the end: instead of beef, you can take turkey or chicken fillet and do the same thing. True, chicken pilaf usually turns out a little dry, but almost “dietary” (as far as this is generally possible for such a dish). If you like Central Asian cuisine, you will almost certainly also like (which, however, are “not far removed” from our native dumplings). We highly recommend trying it!
You can also watch our video recipe:
REMEMBER: EASY TO COOK!
Go for it! Create! Get ready!
Eat yourself, feed your family, treat your friends!
BON APPETIT!
Would you like to leave a review?
or add your tip to our recipe
– write a comment!
Beef pilaf is a godsend for anyone who is wary of lamb. It’s easy to prepare such pilaf according to the classical canons, but it’s not scary to deviate slightly from them and speed up the cooking process. Let's learn how to cook pilaf in different ways!
Beef pilaf - a simple recipe in a pan
All adherents of classic pilaf call for it to be cooked exclusively in a cauldron. But what if there is simply no such dishes in the house? No problem: the dish can be prepared in an ordinary soup pan, preferably with a thick bottom.
To prepare we will need:
- kilogram of beef (or better yet veal);
- 3 large carrots;
- 3 onions;
- a set of spices for pilaf;
- a glass of quality rice;
- vegetable oil 150 ml;
- boiled water – 250 ml;
- salt, pepper to taste.
Cut the beef into strips or cubes. Cut onions and carrots into strips. There is no need to chop it: otherwise, during the stewing process, the vegetables will melt, but you should feel them. Fry meat with vegetables in vegetable oil over high heat. There is no need to have a separate frying pan: the entire cooking process can be easily done in a saucepan. Season the fry with spices and add rice. Fill everything with water. Now bring everything to a boil and reduce the heat to low. Simmer until the rice is ready for 30-40 minutes.
You cannot stir pilaf during the cooking process: everything should simmer in layers: meat, vegetables and rice.
Ready pilaf exudes pleasant aromas. And it is served with herbs, green radish salad, pickled onion rings, pita bread or fresh rye bread. You can sprinkle the pilaf with pomegranate seeds: it will become more piquant.
In a slow cooker
Beef pilaf in a slow cooker is a quick option for working housewives. It doesn’t take much time, but the good thing is that the dish turns out simmered, tender, and the meat pieces melt. But here it is important not to be greedy and buy good quality rice, preferably famous brand(for example, they sell special rice for pilaf from Kuban, it is simply excellent).
We cook everything, following the basic recipe in a saucepan, and then set the multicooker to “Pilaf” or “Rice” and simmer until done. Multicooker pilaf is a great option for children's menu, especially if you reduce the amount of frying oil.
How to make pilaf with beef in a frying pan?
Sometimes it’s easy and simple to cook beef pilaf right in the frying pan. It should be good with a thick bottom and high sides so that the rice does not fall off during cooking. Fry the meat and vegetables in a frying pan, and then cover everything with an even layer of rice and add water. Simmer everything until the grains are boiled.
Pilaf in a frying pan: a quick and economical option. It allows you to prepare a couple of servings for dinner and enjoy a fresh, home-cooked meal without the hassle. The dish goes well with all homemade pickles or salad made from cabbage, herbs, seasoned with vegetable oil.
Uzbek style in a cauldron
Uzbek pilaf differs from others in that it is prepared with the addition of fat tail fat and chickpeas. In our case, fat tail fat is an extra ingredient, but we will add chickpeas. Chickpeas can be easily purchased in any oriental store, and at the same time buy a bag of real spices for pilaf there.
Real Uzbek pilaf is made from the Devzira variety: it doesn’t get overcooked, holds its shape, and is also very tasty.
We proceed in stages:
- Soak the chickpeas the day before in large quantities water - it should swell.
- Cut the beef into thick strips.
- Fry in a large amount of vegetable oil.
- Add onion half rings and carrots, cut into thin strips.
- Fill with water.
- Add Devzira rice.
- Add water (if there is not enough).
- Let the pilaf boil.
- Reduce to minimum.
- Simmer until the rice is ready for 40-60 minutes.
Pour the finished pilaf into a heap onto a large flat dish. Decorate with herbs and thin slices of green radish. Serve with tomato and onion salad - it is always served with pilaf in Uzbekistan.
Beef pilaf in a cauldron
Just like real Uzbek pilaf, you can cook the dish in a cauldron on an electric stove. A cauldron is a good investment, because it is useful not only for pilaf, but also for all dishes that require simmering: khashlama, smoke. Even cabbage rolls stewed in a cauldron become especially tasty: the aromas are mixed, the taste becomes richer.
It’s easy to prepare, following the previous recipe for Uzbek pilaf, but you can omit the chickpeas and replace Devzira with any other type of rice, preferably proven.
On average, pilaf from a cauldron takes from 40 to 60 minutes to cook, and it is served with any salad from fresh vegetables, seasoned with lemon juice or vegetable oil.
With added mushrooms
Mushrooms harmonize perfectly with beef, and the pilaf turns out to be unusual and festive. Fragrant mushrooms add a special aroma to the dish, and at the same time increase its nutritional value.
The step-by-step recipe looks like this:
- Cut the mushrooms into slices.
- Cut the meat into cubes, add mushrooms, fry everything in vegetable oil with onions and carrots.
- Cover everything with rice, leveling it over the surface in an even layer.
- Fill with clean cool water.
- Simmer until the rice is ready.
You can use any mushrooms in pilaf: dried white mushrooms, champignons, oyster mushrooms, frozen honey mushrooms. Some housewives add pickled butter, and this option also has a right to exist as an unusual savory dish. Mushroom pilaf is served with a sauce based on sour cream, mayonnaise, herbs and garlic or Korean carrots.
Original: beef with prunes
Beef goes well with dried fruits. This is a classic culinary union, win-win, not hackneyed and delicious. Why not add dried fruits to your pilaf?
We proceed as follows:
- Soak the prunes in cold water for 30 minutes.
- Cut the meat, fry in vegetable oil with onions and carrots.
- Add prunes.
- Cover everything with rice.
- Fill with water (be sure to add the water in which the dried fruits were soaked - the pilaf will become even more aromatic).
- Simmer until the rice is ready.
In the finished pilaf, the prunes turn out boiled, and impart not only a wonderful aroma, but also a light, oily texture to the cereal. Before serving, it will be delicious to sprinkle the pilaf with fresh cilantro and garnish with thin red onion rings.
Crumbly and tasty pilaf in the oven
One of the most delicious dishes, contrary to all cooking traditions, is obtained in the oven. The secret is that the rice is not boiled, but baked, which changes the taste of the dish better side. Such pilaf rarely turns into porridge, even if you get the wrong kind of rice. But still, it is better to purchase a quality and proven one.
Let's prepare it like this:
- Fry beef and vegetables in a frying pan.
- Add salt and spices.
- Transfer the roast to a “duckling pot” or any pan suitable for baking in the oven.
- We fall asleep with rice.
- Fill with water.
- Close the lid.
- Place in an oven preheated to 250 degrees.
- Simmer for 15 minutes (the water inside needs to boil).
- Reduce heat to 150 degrees.
- Simmer for 40-50 minutes.
The pilaf turns out crumbly, and sometimes it is appetizingly fried along the edges of the form. It's very tasty and useful option, and not at all troublesome.
Loading...
