Kitchen appliances and utensils
- plate;
- a pot with thick walls or a cauldron;
- cutting board;
- knife;
- spoon;
- plate for serving dishes.
Ingredients
- Meat (beef) - 1.3 kg
- Rice - 900 g
- Carrots - 600 g
- Onions - 0.5 kg
- Barberry - 1 tbsp. l
- Zira - 1 tbsp. l
- Salt to taste
- Red ground pepper - 0.5 tbsp. l
- Ground black pepper - 0.5 tbsp. l
- Turmeric - 0.5 tbsp. l
- Garlic - 1 head
- Vegetable oil - 150 ml
- Dill greens - to decorate the dish
Step cooking
- Wash the carrots, peel. Cut into thin cubes.
- Peel the onion and cut into thin half rings. We crush it with our hands so that it breaks into pieces and fries evenly.
- We clear meat from films, veins and cut into small pieces. If desired, you can take not only beef, but also pork, lamb, chicken or turkey.
- We put a thick-walled pan or cauldron on the fire, pour vegetable oil.
- Put the onion in the heated oil and fry until golden brown over high heat.
- Add pieces of meat to the pan and fry with onions, stirring.
- Add the carrots to the pan and reduce the heat. Stew for 5-7 minutes.
- At this time, we wash the rice. Pour it into a bowl and turn on a thin stream of water, while stirring with your hand. So the rice is washed well, and it will turn out crumbly in the end.
- Pour zira into the pan. If you do not really like this spice, then its amount must be reduced.
- Add barberry to the rest of the ingredients.
- Pour turmeric into a saucepan. She will give pilaf a beautiful color.
- Salt to taste, add black and red pepper to taste. The amount of pepper can be increased or decreased depending on whether you like spicy dishes or not.
- All the ingredients in the pan are mixed well.
- Add boiling water so that it covers all the ingredients in the pan. At this stage, if desired, add a few cloves of garlic.
- Leave the meat to languish over low heat for 25-30 minutes.
- After that we take out the cloves of garlic, they have already given up their juice and aroma. Carefully pour the washed rice into a saucepan and level it on the surface. Slightly add on top and gently add boiling water so as not to disrupt the structure of the dish. Water should cover rice. If necessary, we level it on the surface so that it is covered with all the water.
- When the water has boiled and the rice is almost ready, we press the head of garlic in the middle of the pan. At this stage, you can not mix, as rice is steamed, which goes from below and passes through it. To exit the steam, you can make several holes. Leave the pilaf to languish for 10-15 minutes over low heat under a closed lid. If necessary, add a little boiling water.
- When the pilaf is ready, take out the head of garlic and mix the contents of the pan.
- We spread the pilaf on a plate, decorate with sprigs of greenery and serve. Enjoy your meal!
Video recipe
We bring to your attention the video recipe for cooking pilaf according to the classic recipe. The author of the plot explains and demonstrates in detail all the stages of preparation. You will also see how the finished pilaf looks when served on the table.
Dear readers, do you like pilaf? We suggest using the step-by-step recipe from this article and cooking a very tasty dish. Write your opinion about this recipe, what you liked and what you would like to change.What spices, in your opinion, are ideal for making pilaf? We look forward to your comments, cooking options and reviews.
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