Homemade beef pilaf. Delicious crumbly beef pilaf

Homemade beef pilaf. Delicious crumbly beef pilaf - a step by step recipe at home

30.07.2019 Desserts and cakes

Beef is not as traditional for cooking pilaf as lamb or pork, but it can also be used to make delicious and aromatic 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 blade.

Another feature of making 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 many times to "clean water".

Peel and chop the onion in 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

A classic dish for cooking pilaf is a cauldron, but if it is not there, then you can use a saucepan with a thick bottom, and fry the meat in a pan in several passes, because if you cook it all at once, it will let out the juice and be dry.

Beef pilaf - the best recipes

Recipe 1: Home-style beef pilaf

This recipe is quite simple, so it is available even for novice cooks. It's hard to resist its aromas, because pilaf is truly a royal dish.

Ingredients

500 g of beef;
a third of a stack. vegetable oil;
50 g lard;
500 g carrots;
500 g of onions;
1 stack. rice;
6 cloves of garlic;
spices - barberry, zira, hops-suneli;
salt.

Cooking method

First you need to prepare zirvak - the basis of pilaf, consisting of meat, onions and carrots. Heat the cauldron and pour oil into it. First, put the onion there, bring it to a golden color, then the meat and a piece of bacon (remove it before adding the rice). After about 7 minutes - carrots. Zirvak is cooked for about 20-30 minutes. over medium heat. Half the time it is fried without a lid, constantly stirring, and then the cauldron is closed, only stirring 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. Pour cold water over just to cover it. Cover the cauldron with a lid, cook until tender at low boil. In 10 minutes. until the end of cooking, stick the chives 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 pilaf with beef

Who cooks pilaf better than Uzbeks? After all, this is their national dish. Therefore, if you adhere to some mandatory rules, then you will invariably get a delicious dish prepared in the best oriental traditions.

Ingredients

beef meat - 1 kg;
onions - 700 g;
rice - 1 kg;
carrots - 700 g;
barberry, cumin and thyme - 1 tsp. lies .;
garlic - 1 head;
ground black pepper and salt - at your discretion;
vegetable oil - 4 tablespoons. lies.

Cooking method

If there is a lot of fat on the meat, then it is advisable to cut it off, leaving quite a bit. Heat the cauldron and pour oil into it. Fry the meat so that it browns on top and remains juicy on the 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 back and add the carrots. Fry the zirvak with the lid open until the carrots are 3 times smaller.

Now you need to salt the zirvak and pour rice into it, pour boiling water 1 finger above the food level, mix everything well and taste it with salt. If necessary, add salt to taste. Simmer under a closed lid until rice is cooked. 10 minutes before the end of cooking, stick a head of garlic into the pilaf. Add water to the holes as needed, so that at the end of cooking the integrity of the grain is not compromised. After turning off the heat, you need to let the pilaf brew for about 20 minutes, and then stir it and can be served.

Recipe 3: Fergana pilaf

This is a classic of the genre. Of course, in different parts of Asia, pilaf has its own flavor characteristics, but Fergana pilaf is the ultimate perfection. There are no unambiguous canons in its preparation, since pilaf forgives improvisation, but not in the main components.

Ingredients

beef meat - 300 g;
onions - 250 g;
rice - 500 g;
carrots - 250 g;
vegetable oil - 250 ml;
spicy mixture - 1.5 tsp. lies .;
salt to your liking.

Cooking method

Pre-soak the washed rice for 30-40 minutes. Heat oil in a cast iron, throw onions into it and fry it for 5-7 minutes. Then add pieces of beef to the onion and fry everything together for another 15 minutes. Attach the raw carrot strips and prolong the process for another 10 minutes. Season with salt, pour in water (1 / 4-1 / 2 stack.), Bring to a boil and add spices (cumin, saffron, barberry, turmeric and red pepper). Put out 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 cereals are ready, not forgetting to add water to the holes. After removing from the heat, the pilaf is still insisted for 15 minutes. and then served.

There is no need to be afraid to mix rice with zirvak during the preparation of 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 cereals must be mixed so that they are well saturated with the taste of meat and spices.

We present to your attention a dish of the peoples of the Middle East, stunning in its taste. Our simple step-by-step recipe with a photo will help you prepare delicious beef pilaf with crumbly rice and tender pieces of meat according to real Uzbek traditions. Although there are many options for preparing this culinary delight, they all boil down to one principle.

The main ingredient in all cases is rice (but there are exceptions), and the second equally important ingredient is meat or fish. If we talk about the principle of cooking Uzbek pilaf (like any other), then everything comes down to two components: zirvak and groats. One of these parts is always cooked separately - this is zirvak, and the rice is stewed. It is this combination that gives Uzbek pilaf with beef an unforgettable taste and aroma. No wonder there is an Uzbek proverb, which says that a poor person eats pilaf, a rich person only eats pilaf. This dish is excellent in everything!

- Cooking time: 2 hours 30 minutes
- Servings Per Container: 4 Servings
- From the dishes you will need: a cauldron

Calorie content of beef pilaf

The calorie content and nutritional value of beef pilaf are calculated for 100 gr. ready meal.

Recipe for Uzbek pilaf with beef in a cauldron

Now we will tell you a traditional recipe for Uzbek pilaf with beef in a cauldron, thanks to which you will truly understand all the subtleties of cooking and all the delights of the taste of this dish. Traditionally, Uzbek pilaf is made from lamb and lamb fat, but if you do not have much time and money, we advise you to consider using beef. Thanks to such a replacement, you will significantly save your time and finances, but you will lose a little in the saturation of the dish. We advise you to try to cook the version of pilaf with beef, the dish will turn out to be very tasty.

Here are some tips to help you make amazing Uzbek beef pilaf!

- When choosing beef for pilaf, make sure that it is fresh. The loin of the shoulder blade, neck or back is ideal.

- Carrots should be ripe, but not too juicy. Do not grate it, it will give more flavor and color to the dish if you cut it into strips.

- Rinse the rice in cold water until the drained water from the rice becomes clear. Then the pilaf will be crumbly.

- Do not stir rice with zirvak, just smooth it evenly.

How to cook beef pilaf

Let's take a closer look at how to cook beef pilaf and go through all the cooking stages together.

Ingredients:

Beef - 500 gr.
Long grain rice (parboiled) - 400 gr.
Carrots - 350 gr.
Onions - 250 gr.
Barberry - 1 tsp
Zira - 1 tsp
Turmeric - 1/2 tsp
Vegetable oil
Garlic
Pepper

Step 1

First, prepare all the ingredients. Wash and peel onions and carrots. Now cut the onion into half rings.

Step 2

Cut the beef into larger pieces, so the meat will be more juicy.

Step 3

Cut the carrots into strips. Remember, no grater in cooking pilaf!

Step 4

Put the cauldron on the stove, heat the oil well in it, and when the faint white smoke comes out, throw in the onion. It needs to be fried until golden brown.

Step 5

Now add the beef and fry it for 20 minutes. The meat should be browned.

Step 6

It remains to add the carrots that we cut into strips, salt and pepper a little. Fry for 10 minutes, not forgetting to stir.

Add spices: cumin, turmeric and barberry.

Step 7

Pour boiled hot water over the roast. It is necessary for the water to cover the meat. Cover and simmer for 30 minutes over medium heat. During this time, the beef should become soft, and the zirvak should become aromatic and rich in taste.

Step 8

Rinse the rice thoroughly and well and add to the cauldron to the zirvak. The broth should cover the rice by 2 cm. If there is less water left, then pour boiling water. Do not stir the rice and add a little salt on top.

We continue to cook until the rice has completely absorbed the upper liquid.

Step 9

When the broth is absorbed, take a spoon and make small holes with the back.

Place a head of unpeeled but washed garlic in the middle.

Cover the cauldron with a lid, reduce the heat to a minimum and cook the pilaf for another 25 minutes.

Check if the beef pilaf is ready, for this, carefully move the rice, if there is no zirvak left at the bottom, and the rice is soft, then everything is ready.

Before serving, remove the head of garlic and mix everything well. Fresh vegetables and sauerkraut are perfectly combined with Uzbek pilaf. Bon Appetit!

Pilaf in the oven with beef - a simple recipe

If you want to cook beef pilaf in the oven, then just follow our recipe. The main difference between cooking pilaf in the oven from the classic method is in the last few steps.

1. You need to repeat the first 6 steps described above. Fry vegetables, beef and add seasoning.

2. Then in a saucepan with thick walls or in a cauldron, put the roast, and on top a layer of washed rice and in the middle put an unpeeled head of garlic.

3. Fill with water so that it covers the rice 1 cm higher, if necessary - add a little salt.

4. Preheat the oven to 180 degrees and put the cauldron there without covering it with a lid. Cook the pilaf for about 40 minutes.

As a bonus, we offer several more options for cooking pilaf with beef. The whole base remains the same as in the classic recipe, just add additional ingredients to the main variant and taste it. We hope you enjoy something!

Pilaf with raisins is called "Bukhara" in the village of Bukhara, this dish is prepared exclusively on holidays by special masters. It is from these marvelous places that this recipe came to us. It is the quiche-mish that is chosen for such pilaf, only it will give the pilaf with beef a unique taste and aroma.

We can experiment and choose a different variety of raisins or any other meat, not beef, in any case, we are sure that it will turn out to be very tasty!

For pilaf with beef and raisins, prepare zirvak and place the washed rice. Sprinkle raisins on top.

Cook until tender, and when the pilaf is ready, turn off the burner, stir the ingredients and leave for 5 minutes under a closed lid.

The recipe for pilaf with beef and chickpeas is practically no different from the Uzbek recipe for traditional pilaf. The highlight in this dish is "chickpea" - this is the name of chickpeas, which are difficult to find on the Russian market, but they have been used in oriental cuisine for a very long time.

For the number of ingredients indicated for the classic recipe, we need 200 gr. chickpea.

- Before you start cooking pilaf, you need to soak the "chickpea" for 2-3 hours in cold water.

- Then, when you fry the meat, carrots and onions, add the chickpeas to them. Continue frying and stirring for a few minutes, then add water and cook the zirvak.

We bring to your attention another option for preparing a popular dish. Now this will be a small recipe for pilaf with beef and mushrooms. For cooking, we need to add 300 gr mushrooms to the main ingredients. Well-known champignons are good for everyone.

They must be cut into small pieces and fried with onions and carrots. Then add the beef and fry everything together. Then everything is prepared in the same way as in the classic pilaf recipe described a little above.

To prepare pilaf with barberry, you need to prepare zirvak according to the classic recipe and add rice to it. Only after that we add barberry and cook pilaf with beef until tender. A simple recipe like this ensures your meal tastes amazing and a great family dinner.

Pilaf recipe with beef and tomato paste

Adding tomato paste to a traditional pilaf recipe will make your dish more tender. We need to add 2 tablespoons of tomato paste to the main ingredients. The pasta must be added after roasting vegetables and beef, darken a little more over medium heat, and then pour water over the roast and cook the zirvak. Next, pilaf is prepared according to the classic recipe.

Similar recipes:

beef - 500 g;

onions - 4 pcs;

sunflower oil - 100 ml;

barberry - to taste;

hops-suneli - to taste;

garlic - 5 cloves

Prepare everything you need: meat, rice, seasoning, vegetables

The first step is to soak the rice

Cut the carrots into strips

Onion in rings or half rings

I cooked pilaf on an open fire, but you can also cook it on the stove. Heat the oil, put the meat in the butter and stir the meat for the first minute so that it does not stick to the rooster

Juice will begin to stand out from the meat, fry the meat, stirring occasionally until all the juice evaporates. The meat must be brought to a golden crust.

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 water in which it was soaked from the rice and prepare clean water. We spread the rice on top of the meat, salt, put a pinch of cumin and barberry, add about half a teaspoon of hops (you can replace it with ready-made seasoning for pilaf), carefully pour water over the rice, the water should cover the rice by about two fingers.

Close the lid, wait for the water to boil, after boiling, reduce the heat. After 10 minutes, open the lid, if the water has absorbed, then stick the garlic cloves into the surface of the rice and close the lid again, for another 15-20 minutes. After the time has elapsed, try the rice, if it's ready, then remove the pilaf, stir it before serving!

Here we have such a pilaf, bon appetit.

fotorecept.com

How to cook delicious and crumbly pilaf with meat.

Hello dear friends, Tasty Recipes site!

How to cook delicious and crumbly pilaf- not much is needed. The most important thing is your good mood, and the rest you will find in the refrigerator. I will tell you how pilaf is cooked in my homeland.

We will need:

meat - 0.5 kg. (pork, beef will be served),
rast. oil - half a glass,
rice - 2 cups,
onions - 2 pcs.,
one large carrot,
garlic - 4-5 cloves,
peppercorns - 10 pcs. and bay leaves - 3 pcs.,
salt to taste
water.

Now let's start cooking pilaf

1) To prepare delicious pilaf, you definitely need the appropriate dishes - a cast-iron cauldron. We put it on fire and pour in the rast. butter. While the oil is heating, take a piece of meat (pork) and cut it into large pieces, the size of a nut.
If the butter is pricked enough, we send the chopped meat to the cauldron first, mix it with a wooden spatula or spoon. Fry the meat well so that it browns a little.

2) While the meat is fried, arm ourselves with some kind of utensils (bowl), pour in rice and rinse with water. Then fill the rice with hot water and soak for 10 minutes. It is advisable to use rice of those varieties that do not boil during cooking. They are mostly oblong 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 a small form. Peel off the peel from the carrot with a knife, wash it well and rub it on a coarse grater.

4) As soon as the meat has reached the desired state, we take it out of the cauldron not for long, on another plate. And in the oil that remained in the cauldron, I fry the onions and carrots for 5 minutes.
Then spread the meat on the vegetables.
I pour all this with boiling water so that the meat is completely covered with water, cover with a lid and carcass for 15-20 minutes, until the meat is cooked.

5) After a while, add salt to taste and proceed to the final stage. Drain the water from the rice, put it in a cauldron with vegetables and meat.
On top we put a couple of garlic cloves for taste and a unique aroma, but it turns out just right. Add bay leaves and allspice to the pot. Fill it again with hot water so that the rice goes under the water by 3 cm. We are waiting for it to boil, but do not stir the rice, cover it with a lid and after 15 minutes it will be noticeable how the rice absorbs the water.

6) Now you need to taste 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 on top with a towel to brew.

After 10-15 minutes, the rice will absorb all the liquid and become crumbly. Well, a delicious second course - fragrant pilaf with meat ready!

Bon appetit to everyone and see you soon! Such a dish can be prepared without meat, the recipe can be viewed here.

And now a video recipe, how to cook delicious pilaf.

kulinaroman.ru

How to cook crumbly pilaf: 5 recipes

Pilaf is considered a colorful oriental dish. It is loved for its exquisite spicy taste and satiety. Many housewives prefer to cook pork pilaf, but it is permissible to use lamb, chicken, veal and even fish. Often mushrooms are added to the dish, in the end it turns out to be more saturated. There are many secrets to making rice crumbly. The result is a delicious grain-to-grain pilaf. Let's consider the basic recipes in order, 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 (paprika) - 0.5 pcs.
seasoning "4 peppers" - 7 gr.
salt - 40 gr.
turmeric (ground), cumin - 3-5 gr.
barberry berries - 5 gr.
drinking water - about 1.7-1.8 liters.

Pour the rice into a basin, pour running water so that the liquid covers the grains. To obtain crumbly pilaf, rinsing must be performed 5-6 times. Such a move will remove the rice flour that sticks the grains together.
In the process of rinsing, crush the rice with your hands, drain the liquid. When the water is completely clear, leave the cereal on a sieve for a quarter of an hour.
Chop the carrots into long sticks (straws), peel the onions, chop them in a convenient way. Pour oil into the cauldron, heat it, send the onion inside.
Remove the barberry berries from the twigs, discard in a colander, rinse. Cover with water, 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 teeth
- laurel - 4 pcs.
- ground pepper - 5 gr.
- salt - 25-30 gr.
- filtered water - in fact
1. For pilaf to be crumbly, the ratio of meat, rice and vegetables should be relatively equal. A thick-bottomed pan, cast-iron frying pan or wok (Kazanets) is used as utensils for cooking.
2. The first step is to rinse the rice. Rinse it under the tap 3 times, then fill it with cold water and let it sit for 45 minutes. During this period, starch will come out and rice flour will be washed.
3. Start preparing vegetables. Chop the carrots into cubes, and chop the onion into cubes or half rings. Rinse the lamb and pork tenderloins and pat dry with paper towels. Cut the meat into 3-5 cm pieces.
4. Pour the oil into a regular frying pan, heat it until white smoke appears. Scald the meat on all sides until crusty, this move will keep the juice inside the pork and lamb.
5. After frying, transfer the butter and meat to the cauldron, and send the onions and carrots to the previous pan. When golden brown, transfer the vegetables to the meat. If you wish, you can not fry the carrots, but stew them immediately in a cauldron.
6. Add spices, salt and chopped chili pepper. Stir the contents, tamp. Drain the liquid from the rice, put on top of the first composition. Smooth the surface with a spoon.
7. Boil purified water, start pouring it into the cauldron along the side of the dish. Make sure that the liquid covers the contents only 1-1.5 cm. Bring the pilaf to the first bubbles at maximum power.
8. After boiling, reduce the temperature to between medium and minimum. Punch holes in the pilaf with Chinese chopsticks so that the contents melt evenly.
9. Cover the dishes, cook the dish for half an hour, periodically evaluating the taste of the rice. When the specified period comes to an end, peel the teeth of the garlic and stick them into the composition at a certain distance from each other.
10. Wrap the cast-iron dishes with a warm blanket or sweatshirt, leave to “reach” for 1-1.5 hours. During this period, the rice will be saturated with juice and seasonings, the pilaf will become saturated.
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.
- onions - 280 gr.
- drinking water - in fact
1. Rinse the carrots and chop them in a convenient way (cubes, half rings, straws). Chop the onion, add to the carrots, add pepper, salt.
2. Fry the vegetables until golden brown in hot olive oil. Start butchering the chicken. If possible, choose the thighs, they are more fat. Chop the meat into chunks, removing the skin. You don't have to remove the bones.
3. Send the meat for frying, bring to a golden brown crust (heat treatment lasts 5-7 minutes). Then add 170 ml. water, cover the dishes with a lid, simmer the meat for another 5 minutes.
4. Send the rice to a bowl, cover with cold water, wait 20 minutes. Rinse the grains, removing the white deposits (the water should become completely transparent).
5. Move the onions, chicken, carrots to the cauldron. Tamp with a spoon, put the rice on top. Scoop the contents with a spatula, add chopped dill and parsley.
6. Fill the composition with boiling water, 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.
7. After another 10 minutes of simmering, cover the cauldron with a lid, reduce the heat to a minimum. Cook crumbly pilaf for a third of an hour. When the water evaporates, turn off the stove, wrap the dishes with a warm cloth. Insist the dish for 1.5 hours.
8. Optionally, you can cook chicken and mushroom pilaf. In this case, choose champignons, oyster mushrooms or chanterelles. Pre-wash, peel and fry the mushrooms. Then place them with 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.
1. Rinse the beef, blot the meat 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 the heat treatment is 25-30 minutes.
2. After 10 minutes of cooking, add the laurel and pepper. When the meat is cooked, pour the broth into a separate bowl, you will need it later. Remove the meat, move it to the cauldron.
3. Chop the carrots and onions, sauté the composition in hot oil until golden brown, then transfer the vegetables along with the liquid to the cauldron. Rinse the rice, scald the grains with boiling water, drain. Add to meat and vegetables.
4. Fry the contents for 3 minutes, then pour in 270 ml. broth left over from boiling beef. Do not stir the contents, cover the cauldron with a lid, put on low heat, cook until the broth evaporates.
5. 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 goes out evenly.
6. When you see that grains have appeared in the grains, 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
- parboiled rice (preferably long) - 420 gr.
- veal tenderloin - 480-500 gr.
- seasonings for pilaf - 15-20 gr.
- frying oil - 130 gr.
- salt - 15 gr.
- onions - 300 gr.
- garlic - 8 cloves
- carrots - 250 gr.
- filtered water - in fact
1. Wash the rice, send the grains to a bowl, pour over it with ice water, leave for 1.5 hours to soak. Rinse the veal and dry thoroughly, chop into cubes (about 3 cm in size).
2. Prepare vegetables (washing, cleaning), chop them. Heat the oil in a frying pan, fry the veal meat for 15-20 minutes. Stir constantly to avoid burning.
3. After the allotted time, add carrots with onions, sauté the contents for another 7-8 minutes. After that add spices, salt, mix. Turn off the stove, let the ingredients steep for 10 minutes.
4. Now carefully transfer the contents from the pan to the cauldron. Drain the water from the rice, place it on top of the meat and vegetables. Press with a spatula, do not stir. If desired, you can add salt, similarly putting it on the grains.
  Pilaf is perfect for lunch or dinner. Consider the classic technology of the dish, serve it with a vegetable salad and a 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 parboiled rice as a base (you can also use round rice).
  Video: how to cook crumbly pilaf in a slow cooker
  
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  howtogetrid.ru
  Beef pilaf with crumbly rice
  Ingredients:
  - Beef - 0.5 kg
  - A piece of bacon - 50 g
  - Carrots - 0.5 kg
  - Onions - 0.5 kg
  - Vegetable oil - 0.3 stack.
  - Salt and spices to taste (hops-suneli, barberry, zira)
  - Rice - 1 glass
  - The water is cold
  - Garlic - 6 cloves
  Cooking method:
  1. Cut carrots into long strips! We make the straws like this: cut the carrots diagonally into 4-5 mm thick plates. Then we cut the plates along their long side, the thickness is 4-5 mm. Cut the onion into 1 cm half rings. Meat - the size of the pieces by eye, not small! Meat: carrot: onion ratio = 1: 1: 1
  2. Cooking Zirvak - the basis of pilaf. It is a mixture of meat, carrots and onions. First, heat the dry frying pan, then heat the oil and wait for a slight smoke to leave - the frying pan is “ready”. Put onion and bring to golden brown. Then the meat and a piece of bacon (remove it before adding the rice). After 7 minutes - carrots.
  Cook the zirvak over high heat for about 20-30 minutes. Half the time without a lid, and stir. Cover half the time, stir occasionally. In the middle of cooking Zirvak, add salt and spices.
  3. Rice is washed with cold water 4 times. Fill gently on top of the zirvak, do not interfere! And fill it with cold water to cover the rice.
  4. Close the lid and over low heat. Cook beef pilaf for about 1 hour, do not stir. 5-10 minutes before cooking, stick the garlic cloves on top.
  kulinarnyj-recept.ru
  
  Rinse the beef well, cut into large pieces and dry slightly with kitchen paper towels.
  Peel the onions, chop them coarsely.
  
  Carrots must be cut into large cubes. If you cut it finely, then it will simply boil down and turn into porridge.
  It is better to take carrots and garlic for pilaf when ripe, not young.
  
  Young carrots are more tender and watery, with long stewing, as required by the recipe for Uzbek pilaf with beef, it will boil down and turn into gruel. Ripe carrots have the richest flavor, it retains its shape better during cooking.
  
  Ripe (old) garlic has a distinct taste, which means that the dish with it will turn out to be more saturated and aromatic than with a young vegetable.
  
  It is advisable to cook beef pilaf at home in a thick-walled saucepan, or better in a cast-iron cauldron, so that the ingredients do not burn during frying and stewing (I cook in it).
  
  In this case, dishes with a non-stick coating are not a very good option, since such a coating does not tolerate high temperatures well, begins to crack and fall off. The non-stick coating does not tolerate mechanical stress when stirring the dish with a spoon or spatula.
  
  The ideal option is to take a cauldron from cast iron... It keeps warm well, allows the dish to simmer slowly. On the contrary, in aluminum dishes, heat is poorly retained, therefore, it will not be possible to bring the second to condition by languishing. To cook the pilaf evenly throughout the entire volume, take a spherical cauldron, not a flat one. The spherical cauldron is evenly heated 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 during cooking. Our pilaf is designed for 6 servings, so a cauldron with a volume of 7 liters will be optimal.
  
  Pour vegetable oil into the cauldron and heat it well over high heat.
  
  Gently spread the sliced meat into the bubbling oil and mix immediately. Otherwise, it will stick to the walls of the cauldron. In addition, boiling little "seals" the meat fibers, preventing them from losing their juiciness. Fry the meat for about 10 minutes.
  
  Add coarsely chopped onions to the meat. We mix.
  
  After a minute, put in the chopped carrots.
  
  Next, lay out all the prepared spices and put 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 set off the taste of beef - red chili, coriander, allspice and black pepper, mustard seeds, ground nutmeg, thyme.
  
  Fill the meat with vegetables with two glasses of water. Cauldron, close the lid, reduce the heat and simmer the meat and vegetables for 20 minutes.
  
  After 20 minutes, put well-washed parboiled rice in a cauldron. The better you washed the rice, the more starch you removed from the surface (starch makes the grains stick together during cooking). Starch is ideally washed off if you pour hot water over the grains and drain it immediately. The procedure is repeated several more times (4-5) until the drained liquid becomes transparent. Many chefs say that in order to properly prepare rice for pilaf, it must be soaked in cold water for 30-40 minutes.
  
  Professional culinary experts say that how tasty and crumbly pilaf will turn out depends on the variety of the selected rice.
  
  The most suitable cereal is one that is able to absorb liquid, fat, flavor and aroma of the spices used well. Real rice for pilaf should keep its shape perfectly, not boil over, not stick together into a total mass. After all, we do not plan to cook risotto, the ideal pilaf is crumbly.
  Therefore, chefs advise in this case to purchase brown long rice or red rice that has undergone minimal processing (steaming, grinding) and retained the maximum of useful substances in the composition. It is brewed for an average of 25-30 minutes. Such varieties of rice as Rubin, Samarkand and Devzira are known, bred by breeders directly for cooking pilaf. Elongated white parboiled rice (like Jasmine or Basmati), which has a golden-transparent color, is also good.
  You can buy a mix of two types of cereals in the store - parboiled and wild rice. As a last resort, use elongated polished white rice. But keep in mind that it is inferior to brown and golden parboiled rice in terms of the content of valuable substances, and it only takes 15 minutes to cook it.
  Attention!
  Make sure that the rice in the purchased package is whole, and not chopped, so that there are no impurities of debris.
  In any case, give preference to long-grained groats, and set aside round (for example, Krasnodar variety) or chopped groats for cooking porridge, soups, Italian risotto.
  
  Spread the rice evenly over the surface, add a little more salt. Put the bay leaf, insert a whole head of garlic into the middle, 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.
  
  We close the cauldron with a lid and cook pilaf over low heat until tender. Usually, direct cooking lasts 20-25 minutes from the beginning of the boil of 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, slightly harsh cereal grains will acquire the desired consistency, but will not boil over. If you continue to cook rice until cooked on fire, eliminating languor, then the cereal may lose its shape, become too soft.
  
  In Uzbekistan, there is a word "shavlya", which is a scornful term for sticky porridge with rice, which only vaguely resembles real pilaf cooked in a cauldron.
  
  Since the rice is cooked faster in the middle than at the edges, then every 5-7 minutes, you need to open the lid and collect the rice along the edges to the middle. This will cook the rice evenly. But do not stir the dish too thoroughly, so as not to destroy the integrity of the grains.
  
  That's all, now you know the real recipe for pilaf with beef and you can cook it yourself at home. Rather, call your family and guests to the table!
  At home, it is customary to serve it like this: rice with carrots is laid out on top of a large dish, and pieces of meat are placed on top. The garlic is left whole, and very large pieces of meat are cut into portions. Top the dish can be sprinkled with chopped herbs - dill, parsley, green onions.
  
  In Central Asia, next to pilaf, a large plate of herbs is certainly placed on the table. It is also combined with a salad of cucumbers, tomatoes, sweet peppers, seasoned with a small amount of vegetable oil.
  
  If the dish turned out to be very fatty (for example, if it was cooked with lamb and fat tail fat), then simply chopped vegetables should be served without greasing them. Uzbeks eat pilaf with a bite of national flatbread.
  
  At the end of the meal, hot green tea (no sweets) is placed on the table - this drink is optimally combined with such fatty and hearty food as pilaf.
  
  One of the most delicious options for beef pilaf. This recipe with a photo reveals in detail and step by step all the subtleties of cooking. Features of cooking zirvak and why is it needed, what kind of meat to take, how much to rinse rice and how to properly cook beef pilaf? Simple calculation of water and other tricks of a popular dish.
  When losing weight, it is better to choose pilaf with beef, since its calorie content per 100 grams ranges from 170 to 200 units, with pork and lamb it is much higher. But do not forget that in many ways the calorie content of pilaf with beef is associated with the amount of oil or fat. If you need to cook a light meal, then cut them down. How many calories are in beef pilaf also depends on the vegetables. If you make the dish according to the rules, add a lot of carrots and onions, then it will turn out easier than Russified options with a lot of white rice.
  How to cook crumbly beef pilaf?
  
  Ingredients
  
  Servings: - +
  - Beef 1 kg.
  - Rice 1 kg.
  - Carrot 700 BC
  - Onion 500 BC
  - Butter 200 ml.
  - Garlic 1 goal
  - Zira 5 g
  - Thyme 5 g
  - Pepper mix 5 g
  - Barberry 10 g
  - Salt
  Per serving
  
  Calories: 461 kcal
  Proteins: 21 g
  Fats: 13 g
  Carbohydrates: 62 g
  
  1 hour. 30 minutes. Seal
  According to this step-by-step recipe with a photo, the products were laid in layers, that's right. Stir rice with meat and vegetables before serving, taking from a cauldron.
  There are other options for how you can deliciously cook beef pilaf. Sometimes it is made on a fire, the dish is saturated with the aroma of smoke, it turns out unusually. If you need to make dietary pilaf with beef, then the amount of fat is reduced in the recipe, sometimes it is boiled in pots in the oven or a slow cooker is used. But here it is important not to be mistaken with water, so as not to get porridge. It is better to stick to a 1: 2 ratio if the rice has not been soaked for a long time, otherwise there will be a lot of this liquid.
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