Detailed step -by -step recipe with photo: Step 1
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Prepare the necessary ingredients for a bond pilaf recipe in a cauldron.
For pilaf, meat with a small amount of fat is best suited, but not too lean. An ideal choice will be beef from the shoulder or neck. These pieces are soft, with a uniform distribution of fat, which is important for pilaf to be juicy.
For pilaf, I use only steamed rice. It is ideal for this dish, because after cooking its grains remain crumbly and do not stick together. Parked rice passes moisture inward, preserving the shape and structure, which is ideal for pilaf, which is prepared in a cauldron with the addition of a liquid. In addition, such rice is prepared faster and requires less attention than other varieties.
Beef pilaf cannot do without spicy spices that give the dish a unique aroma. Traditionally used Zira (Kumin), black pepper, barberry. I will take some dried tomatoes that will add piquancy and light sourness. For a deeper taste, you can use saffron or turmeric, which will give pilaf a bright golden hue and a special note.
One of the secrets of traditional pilaf is the use of whole heads of garlic. They not only give the dish a special aroma, but also allow garlic to give their taste in the process of extinguishing, remaining soft and not sharp. The result is pilaf with a light, almost sweet garlic shade that does not interrupt the rest of the spices.
For frying, it is best to use vegetable oil with a neutral taste, for example, sunflower. It does not interrupt the taste of meat and vegetables, and also withstands high temperatures well.
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Step 2
Rinse and dry the beef well with a paper towel. At this stage, it is important to remove excess moisture so that in the process of frying, the oil does not spray throughout the kitchen. Cut the meat with portioned pieces in size about 2×2 cm. Warm up vegetable oil in the cauldron. Put the beef in hot oil.
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Step 3
Fry the meat over high heat for 10-15 minutes so that the pieces are browned from all sides. The frying time depends on the intensity of the flame of the burner and the size of the chopped pieces. First, a lot of meat juice is formed. As the juice is frying, the meat will begin to blush. Do not forget to periodically mix, so that the whole beef is uniformly subcut.
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Step 4
Peel the bow, rinse well and dry with a napkin. Cut in large quarters-rings so that it does not overjoy and does not become too soft. Add chopped onion to the meat.
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Step 5
Fry on moderate heat for 3-4 minutes, so that onion pieces become slightly softer, stirring periodically.
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Step 6
Cut the carrots with cubes, so it will better hold its shape when frying and will pleasantly crunch in the finished dish. Add to the cauldron to the rest of the ingredients.
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Step 7
Fry for another 3-4 minutes, stirring so that the vegetables become slightly softer and soaked in meat juice.
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Step 8
Add dried tomatoes, salt, zira, ground black pepper. Spices can be selected at your discretion. The ground zira can be replaced with whole seeds.
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Step 9
Pour hot water. It took me about 600-700 ml so that the meat was covered with liquid. Mix thoroughly. Bring to a boil. Reduce the fire to the minimum and simmer under the lid for about an hour, to the softness of beef.
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Step 10
Rinse rice well, changing water until transparent. This is necessary to remove starch from the surface of the grains.
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Step 11
Try beef for readiness after an hour of extinguishing. If the meat is soft, you can continue to cook pilaf. If hard, a little more to put out.
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Step 12
Pour rice into the cauldron. Close with a spoon even layer. I still had a liquid after the stew.
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Step 13
Pour a little more boiling water so that the layer of water over rice is about 2-2.5 cm. I needed another 300 ml of water. Rinse the garlic heads and lower it in rice. Set the cauldron on moderate fire and bring to the first bunch. Reduce the fire to the minimum, cover with a lid and cook for 25-35 minutes, until rice is ready. In the process of extinguishing, you do not need to mix. Cooking time depends on the variety of rice used.
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Step 14
The water was completely absorbed, rice grains have become soft. I had 35 minutes.
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Step 15
Mix all the ingredients well. Cover and leave for another 10-15 minutes.
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Step 16
Beef pilaf in the cauldron is ready.
It goes well with a light salad of fresh or pickled vegetables. Also, ayran, cold kefir, tomato juice can be served to pilaf. Beef pilaf can be stored in the refrigerator for up to 2-3 days. For storage, use a tightly closed container so that it does not absorb the smells of other products. In order to keep the taste, heat the pilaf over low heat, adding a little water. It can also be frozen, but you need to take into account that the texture of rice can change slightly after defrosting.
Bon appetit!
📌 If you liked this recipe for beef pilaf, look at others Pilaf recipes — with chicken, lamb, on the stove and in a slow cooker! All of them are accompanied by photos, useful tips and step -by -step description.
