The word "pilau" in the translation from the Turkish word "pilau" means rice thick porridge. Accordingly, the most important component in it is rice, but meat there can be any. But we will consider today the recipes for preparing a delicious pilaf with beef.
Pilaf with beef in a frying pan
Ingredients:
- carrots - 2 pieces;
- beef - 500 g;
- onions - 2 pcs .;
- garlic - 1 clove;
- rice - 2 items;
- water - 3,5 items;
- salt, pepper - to taste.
Preparation
The recipe for cooking plov from beef is quite simple. Rice pre-washed and soaked for 30 minutes in warm water. This time while processing the meat, we remove veins and films, cut into small pieces.
In the preheated vegetable oil in the frying pan, we spread the meat and fry it for 25 minutes until a light crust appears. Then add finely chopped onions and carrots finely chopped with thin strips and cook for 10 minutes, stirring occasionally.
Then pour the meat in water, add salt, pepper to taste and bring to a boil. And you can also put special spices for pilau .
In the boiling broth lay out, without stirring, rice, level with a spoon over the entire surface. After the complete evaporation of the water, we make a couple of depressions and put them in cleaned cloves of garlic, cover with a lid, reduce the heat to a minimum and cook for 30 minutes.
Before serving on the table, spread the pilaf from Uzbek beef on the plate, decorate it with rings of onions and twigs of fresh greens.
Beef pilaf in the oven
Ingredients:
- beef - 600 g;
- carrots - 3 pieces;
- khan's rice - 3 items;
- onion - 2 pcs .;
- butter - 50 g;
- salt, pepper, seasoning for pilaf - to taste.
Preparation
How to cook pilaf from beef? Beef is carefully processed and cut into small pieces. Onions, carrots are cleaned, and cut into thin strips. Now we take a scallop, pour some vegetable oil, put it on the fire and heat it up. As soon as the oil boils, put the meat in it and fry it for 10 minutes before the color. Then add a little water, cover with a lid and simmer for 30 minutes on a small fire. This time we warm up the frying pan, pour oil, warm up and fry on it carrots with onion until golden brown.
Next, shift the roast into a pot of iron with meat. Rice is thoroughly rinsed, covered with vegetables, spooned, stuck into several peeled garlic cloves and poured with boiling water so that it completely covered the rice. Solim pilaf to taste, we put peas of pepper, laurel leaf and seasoning. Do not cover the pot with a lid, cook until all the water has evaporated. At the end, put a little butter and mix well. In order to make the dish a fragrant and tasty, you need to stand it in the oven. We put the rice in a preheated oven and cook it for about 15 minutes, after which it turns out to be very friable.
Beef pilaf in cauldron
Ingredients:
- beef - 500 g;
- carrots - 2 pieces;
- onion - 2 pcs .;
- rice - 2 items;
- water - 4 items;
- vegetable oil - 1 item;
- barberry - 0,5 tsp.
- zir - 0.5 teaspoons;
- turmeric - 1 teaspoon;
- kari - 0,5 tsp.
- garlic - 3 cloves;
- ground black and red pepper - to taste;
- Basil, dill, parsley, marjoram - if desired;
- salt - to taste.
Preparation
How to cook beef pilaf? Take the cauldron pour the oil, immediately put the spices, except for garlic and put on a strong fire. Next, spread the cut into cubes of beef and fry about 5 minutes. Then add grated carrot and onion, cut into half rings. Top with a layer of washed rice and immediately pour steep boiling water. Put a little lemon acid and salt.
Close the lid and reduce the heat, cook for 20 minutes. In the end, add finely chopped greens and mix. We serve on a table together with Uzbek flat cakes and fresh vegetables.