Pilaf with Beef
by Editorial Staff
Fragrant, juicy and crumbly pilaf with beef will be appropriate for almost any occasion. There are various options for cooking pilaf, I suggest you one of many that is cooked in our family.
Cook: 2 hour
Serving: 10
Ingredients
- Beef – 1 kg
- Rice (parboiled) – 4 cups
- Water – 8 glasses
- Sunflower oil – 1 glass
- Carrots – 3 pcs.
- Bulb onions – 2 pcs.
- Garlic – 1 head
- Salt to taste
- Ground black pepper – to taste
- Spices to taste
- Dried apricots – 100 g
- Raisins (optional) – 100 g
Directions
- We cut the meat. The pieces should not be small, but not large either.
- Pour vegetable oil into a deep cast-iron pan (or cauldron). We heat it well over high heat and lay the meat. We fry the meat so that the excess juice leaves. We do everything on high heat.
- Chop the onion finely. Add the onion to the fried meat. Fry it with the meat for about 3-5 minutes.
- Grate the carrots.
- Reduce heat to medium, add carrots, stir, cover and simmer in its own juice for 30-40 minutes over low heat.
- Next, fill the meat with hot water. Bring to a boil. Add salt, spices, mix.
- Fill in the rice, cover the cauldron with a lid. Leave the pilaf with beef to simmer over low heat.
- We cut dried apricots.
- Put the raisins in a container and cover with boiling water, completely covering the grapes with water. Let’s leave for 5 minutes. Add water and dry the raisins with a napkin.
-
We send dried fruits to the cauldron. We mix.
- After 15-20 minutes, open the cauldron, collect the rice with a slide. Put the head of garlic on top, pressing it well into the rice. We close the lid and cook until the rice is cooked for another 10-15 minutes.
- Remove the pilaf from the heat, stir, close the lid and let the pilaf with beef brew for 10 minutes.
Enjoy your meal!
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