Beef pilaf is one of the variants of the popular oriental dish, adapted for our latitudes. While sophisticated gourmets run around looking for mutton, experienced housewives adjusted themselves to prepare a hearty meal of lean meat, choosing a scapula and breast, quality rice, fragrant spices, with the observance of the right proportions and technologies.
How to cook pilaf from beef?
Friable pilaf from beef is a dream of cooks, which is easily carried out while observing the proportions and correct placement of products. First, fry the onions, not sparing the oil, then - meat and carrots. Pour the mixture with water and simmer until the meat is soft. Add rice, spices, boiling water so that it covers the rice by 2 cm, and is pressed, without stirring, for 40 minutes.
- No matter how successful the plov recipe with beef is at home, the taste of the dish depends on the ratio of the meat base to the rice. In the classical version, equal parts of rice, meat and carrots are taken, and the onions are put a little less.
- Very important is the cutting of products. Carrots are best cut into bars: grated carrots quickly boil. Preliminary rice must be soaked in salt water for 2 hours. The liquid helps to remove the starch, and the salt does not degrease.
Recipe of Uzbek pilaf with beef
On the Uzbek pilaf with beef orient all European culinary specialists. This has an explanation: in the hands of Asian chefs, the meat becomes juicy and soft, rice - crumbly, and the whole dish - colorful. The secret is simple: it is cooked in a cauldron at the maximum of fat and spices, without mixing the ingredients, long and thoughtfully, as pilaf does not like rushing.
Ingredients:
- beef - 1 kg;
- rice - 1 kg;
- carrots - 1 kg;
- onions - 250 g;
- garlic head - 2 pcs .;
- hot pepper - 1 piece;
- barberry - 20 g;
- cumin - 20 g;
- boiling water - 2.5 liters;
- coriander - 20 g;
- oil - 300 ml.
Preparation
- Fry in the oil a whole onion. Clean and put the chopped onion.
- After 10 minutes, put the beef. After, the carrot bars.
- After 10 minutes, add 1 liter of boiling water, pepper and simmer for an hour.
- Add the spices, rice, boiling water and cook for 30 minutes.
- "Drown" the garlic and mash Uzbek pilaf from beef for another 15 minutes.
Beef pilaf in cauldron
Any recipe of pilaf from beef in kazane turns out tasty and fragrant. The cast iron walls of the utensils know their business: they heat well and keep the heat, ensuring correct air circulation, due to which the dish is prepared "for a couple" without losing useful properties. At the same time, the meat gets a crust, the onions are crooked, and the rice crumbles.
Ingredients:
- beef - 600 g;
- rice - 600 g;
- onion - 300 g;
- boiling water - 2 liters;
- carrots - 600 g;
- garlic head - 1 piece;
- oil - 200 ml;
- zira, barabaris - 10 grams each.
Preparation
- Fry the onions until caramel colored.
- Put the beef, and after 10 minutes - carrots.
- Fry until the volume decreases.
- Add 700 ml of boiling water, spices and simmer for 40 minutes.
- Pour in the rice, top up the water and simmer as much.
- After 30 minutes, place garlic in beef plov.
Pilaf in the oven with beef - recipe
Pilaf with beef in the oven is an alternative to kazan. Uniform temperature distribution in the oven contributes to making the beef soft, cereal - crumbly, and the whole dish - not greasy, but nutritious and satisfying. Thus mistresses are spared from hour quenching zirvak, as all components are prepared simultaneously.
Ingredients:
- rice - 500 g;
- beef - 1 kg;
- carrots - 500 g;
- onions - 200 g;
- oil - 150 ml;
- water - 1.5 liters;
- garlic head - 1 piece;
- Hot pepper - 1 pc.
Preparation
- Fry the pieces of beef.
- Add onions and carrots.
- After 10 minutes, transfer the zirvak into a saucepan.
- Enter rice, spices and water.
- Tumble the pilaf from the beef in the oven at 160 degrees 90 minutes.
Pilaf with beef on a frying pan - recipe
Beef pilaf at home is not inferior to the Uzbek version, even if it is cooked in a frying pan. True, the dishes will only be for a couple of servings, but it will be possible to always extinguish fresh pilaf. It does not require knowledge and secret techniques, except that the frying pan must be deep and have a thick bottom.
Ingredients:
- rice - 300 g;
- beef - 400 g;
- water 750 ml;
- onion - 3 pieces;
- carrots - 2 pieces;
- coriander - 5 g;
- black pepper - 5 g;
- garlic head - 1 piece;
- oil - 100 ml.
Preparation
- Fry the meat.
- Put the onions in meat, after 5 minutes - carrots, and soak.
- Add 250 ml of boiling water, spices and put out for 30 minutes.
- Pour in rice, add water.
- Cook the pilaf from the beef in the frying pan for an hour.
Plov of beef heart
Each housewife can choose a plov recipe with beef to taste and financial possibilities. The cost of offal is much lower than meat, so it's more profitable to make pilaf from a beef heart. Moreover, it is rich in vitamins, has a delicate texture, is quickly prepared, and from its specific aroma it is easy to get rid by means of spices.
Ingredients:
- heart - 400 g;
- rice - 400 g;
- onion - 3 pieces;
- carrots - 1 piece;
- boiling water - 2 liters;
- garlic head - 1 piece;
- oil - 150 ml.
Preparation
- Fry pieces of the heart.
- Add wax and smoke for 5 minutes.
- Pour 1 liter of boiling water, remove the foam and simmer for 30 minutes.
- Enter rice, water, spices and cook as much.
Pilaf with ground beef
If the recipe for cooking plov from beef takes time, you can make it with minced meat. It's not just about speed. Chopped meat is quickly saturated with spices and makes the broth much more fragrant, and the dish itself is softer. And although this version does not correspond to the classical canons, but the concept of preparing delicious, simple and economical, no one canceled.
Ingredients:
- forcemeat - 350 g;
- rice - 400 g;
- onion - 2 pieces;
- carrots - 1 piece;
- hops-suneli - 10 g;
- boiling water - 550 g.
Preparation
- Fry onions and carrots.
- After 5 minutes add the stuffing. Strain everything together.
- Enter rice, spices, water and simmer the pilaf from the minced beef for 20 minutes.
Pilaf with beef and chickpeas - recipe
Pilaf with chickpeas and beef is a common eastern variant. Turkish peas are rich in protein, neutral taste, perfectly combined with meat and rice, unlike other legumes, well perceived by the intestines. As a rule, chickpea is soaked in water for 12 hours, and since the time of preparation of peas does not coincide with rice, it is stewed in zirvak.
Ingredients:
- beef - 350 g;
- rice - 350 g;
- chickpea - 150 g;
- onion - 3 pieces;
- carrots - 350 g;
- boiling water - 1 l;
- oil - 250 ml;
- barberry - 20 g;
- savory - 10 g.
Preparation
- Soak the chickpeas for 12 hours.
- Fry meat, onions and carrots for 10 minutes.
- Enter spices, chickpeas and 250 ml of boiling water and simmer for 30 minutes.
- Put rice in, pour in the rest of the boiling water and cook for 40 minutes.
Pilaf with beef and pearl barley
Preparation of pilaf from beef consists not only of traditional products. No less interesting is a dish made of pearl barley. Moreover, consumers have changed the negative attitude towards croup caused by prolonged cooking - preliminary soaking, and to make it fragrant and crumbly - fry it in a frying pan.
Ingredients:
- beef - 550 g;
- pearl barley - 200 g;
- carrots - 1 piece;
- onion - 3 pieces;
- tomato paste - 40 g;
- garlic head - 1 piece;
- boiling water - 1.5 liters;
- oil - 150 ml;
- hot pepper - 1 pc.
Preparation
- Rinse the groats and soak them.
- Fry meat, onions and carrots to ruddy.
- Add the pasta, 500 ml of boiling water, spices and cook for 50 minutes.
- Rinse the grits in a dry frying pan.
- Put it in the dirvak, top up the water and simmer for 40 minutes.
Pilobur with beef
Very delicious pilaf from beef is obtained from bulgur. In the eastern kitchen this groats are often replaced with rice, since bulgur fits perfectly with meat, does not boil and does not turn pilaf into porridge. It is convenient that it should not be washed and soaked, but to obtain a rich nutty taste - it should be fried in oil in a frying pan.
Ingredients:
- bulgur - 150 g;
- beef - 300 g;
- carrots - 2 pieces;
- onion - 2 pieces;
- water - 1,3 l;
- turmeric - 5 g;
- zir - 5 g;
- oil - 120 ml.
Preparation
- Fry the meat with the vegetables.
- Add 500 ml of water, spices and put out for 30 minutes.
- Separately fry bulgur.
- Combine the rump with meat, pour in water and simmer for 20 minutes.
Pilaf in a multivarque with beef - recipe
Pilaf in a multivarque with beef is a modern cooking answer in a cauldron. Pilaf from the multivark is not so colorful and without haze, but no less tasty. This is taken care of by "electronic cauldron" - a multivark in which the heating of the dish takes place on three sides in the "Quenching" mode, and the infusion - on the function "heating", which fully corresponds to the classical technology.
Ingredients:
- rice - 320 g;
- beef - 550 g;
- turmeric - 10 g;
- hot pepper - 1 pc .;
- garlic head - 1 piece;
- oil - 80 ml;
- boiling water - 1 l;
- carrots - 1 piece;
- onions - 2 pcs.
Preparation
- Onions, carrots and meat cook in the "Zharke" 10 minutes.
- Add spices, rice and water.
- Tomite in the "Quenching" hour and 40 minutes in the "warmth".
Pilaf from beef in cauldron on fire
Plov in beef and lamb kazan is a "benefit" for those who want to learn the traditions of the oriental dish. This cooking technology does not differ from home cooking and follows the same cooking pattern, except for the fattening of fatty fat and the purchase of mutton on the bone, which can add too much fat to the dish, which is always welcome.
Ingredients:
- beef - 1,5 kg;
- lamb - 1,2 kg;
- fatty fat - 500 g;
- water - 4 liters;
- rice - 2,5 kg;
- carrots - 2.5 kg;
- onion - 1,5 kg;
- garlic head - 6 pcs .;
- hot pepper - 2 pcs.
Preparation
- Fry the meat in the melted fat.
- Add onions and carrots.
- After 10 minutes - water.
- Leave it under the lid for 30 minutes.
- Pour in the rice.
- After 30 minutes, "drown" it with pepper and garlic and cook for another 15 minutes.