Delicious and crumbly Uzbek pilaf with beef in a cauldron. Beef pilaf step by step recipe

Step-by-step recipes for beef pilaf in a cauldron and in a pan, with rice, mushrooms, buckwheat

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

7 gr.

7 gr.

carbohydrates

150 kcal.

Option 1: Classic beef pilaf in a cauldron

Pilaf is a dish that is familiar to all housewives, but it is prepared in a variety of ways. Here is a classic beef pilaf recipe. Choose large round or long rice for it. You can take a special cereal marked "for pilaf." Spices are always used in the dish, blends from oriental bazaars are ideal, now they are easy to buy. If there is no ready-made bouquet, then use it to your liking. Usually they pour zira, saffron, coriander, allspice.

Ingredients

• 800 g of beef;
• 3 onion heads;
• 4 carrots;
• 2 cups of rice;
• 4 cups of boiling water;
• 1 st. l. spices for pilaf;
• 1 head of garlic;
• 2 laurels;
• salt;
• 90 ml vegetable oil.

Step-by-step recipe for classic beef pilaf

In the classic recipe, pilaf always starts with zirvak. This is a stew with broth and spices. The final taste will depend on it. Cut the beef into cubes of three centimeters. We send oil to the cauldron. Since our meat is not fatty, we use about half a glass.

As soon as the oil is hot, throw the meat into it, stir and fry in a cauldron over high heat. We clean the onion, chop it into strips, we also cut the carrot in about the same way. A grater is not used during the preparation of classic pilaf. Add vegetables to the meat and cook over high heat for another three minutes.

We introduce fragrant spices and throw a pinch of salt, we don’t need more yet. Pour four cups of boiling water. It is important not to take cold water. We cover the cauldron, when boiling, reduce the fire, let the meat sweat. We cook zirvak for at least half an hour. We check. The beef should be almost tender.

Rice is washed. According to Eastern rules, you need to do this seven times. We drain the water. We remove the top husk from the head of garlic, but do not disassemble it into cloves. We are preparing a couple of laurel leaves, we will also need salt.

We open the cauldron, check the meat and salt our pilaf. The broth should be slightly salty. Add rice, level, stick a head of garlic and throw a couple of laurel leaves. It doesn't need to be deepened.

The pilaf will boil very quickly, it's time to put out the fire. Cover and simmer for at least half an hour. Then turn off the stove and let the dish stand in the cauldron for another 30-60 minutes. All the time of preparation and infusion, the cauldron is closed, you can not lift the lid.

It must be remembered that pilaf is a stew. It is important to cook it on low heat and in a limited amount of liquid. Do not let the rice boil and boil actively. The longer the process of cooking cereal, the better the result will be.

Option 2: A quick recipe for beef pilaf in a pan

If there is no time to cook a real classic pilaf, then you can quickly make an excellent replacement. A delicious, simple and light dish in a hurry will turn out even in an ordinary frying pan. I wish it had a good lid.

Ingredients

• 300 g of beef;
• a glass of rice;
• 1 onion;
• 5 tablespoons of oil;
• 2 carrots;
• 3 cloves of garlic;
• spices.

How to quickly cook beef pilaf

Slice the beef. If cut coarsely, the cooking time will be delayed. We clean vegetables. Cut into strips onion, carrot. Wash rice with cold water. We clean the garlic for such pilaf.

We send oil to the pan, you can replace it with fat. We warm up, throw the beef and bring to a golden color over medium heat. Since we have small pieces, they will almost reach readiness. We introduce vegetables into the pan, fry the beef with them until the onion is transparent.

We add spices. We heat the vegetables with them for a few seconds to enhance the taste. We fall asleep rice, salt, stick garlic cloves. We turn off the fire. Pour in salted boiling water. We cover the pan, let the pilaf simmer for about half an hour, and then brew a little.

If the beef is not very soft, then after frying, pour a little hot water to the meat with vegetables and let it simmer under the lid for about half an hour.

Option 3: Beef Pilaf with Mushrooms

Fragrant and very tasty version of the usual beef pilaf. Rice choose any large at its discretion. From mushrooms champignons are used. We take the oil for frying to your taste or replace it with any fat.

Ingredients

• 500 g of beef;
• 80 ml of oil;
• 3 carrots;
• 1.5 cups of rice;
• 200 g of champignons;
• 2 onion heads;
• 1 head of garlic;
• spices.

How to cook

We leave a little oil for frying the mushrooms, send the rest to the cauldron. We begin to heat up the fat, at the same time we wash the beef pulp, cut off the films, crumble into cubes. Add to the pot, fry.

We cut the carrot into strips, add to the fried meat, after a minute we introduce the onion cut into small cubes. We give the beef a little fry with vegetables, then cover, reduce the heat and simmer for half an hour. We do not fill in water, we cook in our own juice.

Cut the mushrooms into slices, pour into a pan and fry until slightly ruddy. Pour into a cauldron, add spices, washed rice, stick a large head of garlic. Pour all this with salted boiling water so that the water covers the ingredients by one and a half fingers.

We tightly close the cauldron, stew the mushroom pilaf with beef for half an hour, then let it rest for another hour. Can be wrapped in a towel or blanket.

If the lid of the cauldron is not very tight, steam comes out, then you can wrap it with a wet towel on top. Oriental cooks lower a flat dish, suitable in size, into the cauldron, and then put on their native lid.

Option 4: Beef pilaf with buckwheat and rice

It happens that there is not enough rice left at home or you just want to cook something new. This variant of pilaf will turn out even for those hostesses who have it. Two cereals are used. Thanks to buckwheat, rice does not stick together, the dish turns out bright, fragrant, it has much more benefits.

Ingredients

• 700 g of beef;
• a glass of rice;
• a glass of buckwheat;
• 400 g carrots;
• 0.5 cups of oil;
• 250 g of onion;
• 20 g of garlic;
• 3.5 cups of hot water.

Step by step recipe

We cut the washed meat into cubes. We run the beef in the warmed oil or fat. Fry and add the onion. After another minute, we introduce chopped carrots. Cook meat with vegetables for 15 minutes, stir, do not let it burn. Meanwhile, wash the rice and buckwheat.

Add spices to the meat, salt. We fall asleep washed rice along with buckwheat. We level the layer, it is not necessary to stir with beef, let it remain below. We stick a head of garlic.

We measure the indicated amount of water, salt well and add to the cereals. Cover, simmer over low heat for 40 minutes. Pilaf should not boil and boil.

So that when adding water to the pilaf, a funnel does not form, we let the jet onto the divider. Usually, an ordinary skimmer or a holey spoon is used for this.

Option 5: Beef pilaf with dried fruits

According to this recipe, you can cook pilaf with the addition of raisins, dried apricots, beef is amazingly combined with prunes. Optionally, we take a mixture of dried fruits. Additionally, you can sprinkle the dish with walnuts, but this is best done directly on the plates.

Ingredients

• 1 kg beef tenderloin;
• 1 kg of rice;
• 0.5 kg of onion;
• 200 g dried fruits;
• 1 tsp turmeric;
• 200 ml of oil;
• 700 g carrots;
• 1 head of garlic;
• 1.5 tsp zira.

Step by step recipe

Slice the beef and drop it into the hot oil. We start frying. Juice will stand out very soon, it needs to be evaporated. As soon as the meat is browned, take it out into a bowl. Throw chopped onions and carrots into the oil. Stirring, fry the vegetables for three minutes, the fire is strong. We return the meat, add all the spices, pour about three glasses of hot water, cover. Simmer for 40 minutes.

We wash the rice, add a full tablespoon of salt and pour warm water. We leave for 20 minutes. Drain off the rest of the liquid. Raisins or other dried fruits are simply washed. It is desirable to cut dried apricots and prunes.

Open the cauldron with meat, add salt, pour rice mixed with raisins. We level, stick a head or even two garlic. If the water does not cover the rice, then pour in a little boiling water. The liquid should exceed the products by about half a centimeter.

We leave the pilaf to stew over low heat, after half an hour we turn off the stove. We insist an hour, after which we open, stir from the bottom up.

Salt is added when soaking rice so that the cereal does not crumble and retains its original shape during cooking.

beef - 500 g;

onion - 4 pcs;

sunflower oil - 100 ml;

barberry - to taste;

hops-suneli - to taste;

garlic - 5 cloves

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

Soak the rice first

Carrots cut into strips

Onion rings or half rings

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

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

Saute until the onion changes color

And also add carrots and fry the meat with onions and carrots.

By this time, the rice should be drained of the water in which it was soaked and clean water should be prepared. We spread the rice on top of the meat, salt it, put a pinch of zira and barberry, add about half a teaspoon of hops managed (you can replace it with ready-made seasoning for pilaf), carefully pour water over the rice, the water should cover the rice for about a two fingers.

Close the lid, wait until the water boils, after boiling, reduce the heat. After 10 minutes, open the lid, if the water is absorbed, then stick garlic cloves into the surface of the rice and close the lid again, for another 15-20 minutes. After the time has passed, we try the rice, if it is ready, then remove the pilaf, mix before serving!

Here we have such a pilaf, bon appetit.

photorecept.com

How to cook delicious and crumbly pilaf with meat.

Hello, dear friends, site Delicious Recipes!

How to cook delicious and crumbly pilaf- it won't take much. The most important thing is your good mood, and the rest you will find in the refrigerator. I will tell you how pilaf is prepared in my homeland.

We will need:

• meat - 0.5 kg. (suitable pork, beef),
• rast. oil - half a glass,
• rice - 2 cups
• onions - 2 pcs.,
• one big carrot
• garlic - 4-5 cloves,
• peppercorns - 10 pcs. and bay leaf - 3 pcs.,
• salt to taste
• water.

Now let's start cooking pilaf

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

2) While the meat is fried, we arm ourselves with some dishes (bowl), pour rice and rinse with water. Then pour rice with hot water and soak for 10 minutes. It is desirable to use rice of those varieties that do not boil soft during cooking. They are mostly oblong and white in color.

3) Let's move on to vegetables. We clean the onion and cut it randomly. In my family, especially the eldest son, he always avoids onions, so I add them to dishes, but in a small form. We peel 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 for a short time, onto another plate. And in the oil that remains in the cauldron, I fry the onions and carrots for 5 minutes.
Then lay 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 simmer for 15-20 minutes, until the meat is ready.

5) After a while, add salt to taste and proceed to the final stage. Drain water from rice, transfer to a cauldron with vegetables and meat.
Put a couple of cloves of garlic on top and for taste and unique aroma, and it turns out what you need. Add bay leaf and allspice in a pot. Pour hot water again so that the rice goes under water by 3 cm. We wait 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 water.

6) Now you need to try 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, we cover the cauldron with a lid, and wrap it with a towel on top to infuse it.

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 everyone and see you soon! This dish can be prepared without meat, the recipe can be found here.

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

kulinaroman.ru

How to cook crumbly pilaf: 5 recipes

Pilaf is considered a colorful dish of oriental cuisine. It is loved for its exquisite spicy taste and satiety. Many housewives prefer to cook pork pilaf, but lamb, chicken, veal and even fish are acceptable. Often mushrooms are added to the dish, in the end it turns out to be more saturated. There are many secrets that help make rice crumbly. The result is a delicious grain-to-grain pilaf. 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.
• onion - 450 gr.
• chili pepper (capsicum) - 0.5 pcs.
• seasoning "4 peppers" - 7 gr.
• salt - 40 gr.
• turmeric (ground), zira - 3-5 gr.
• barberry berries - 5 gr.
• drinking water - about 1.7-1.8 liters.

1. Pour rice into a basin, fill with running water so that the liquid covers the grains. To obtain a crumbly pilaf, washing should be done 5-6 times. Such a move will remove the rice flour, which sticks together the grains.
2. In the process of rinsing, crush the rice with your hands, drain the liquid. When the water becomes completely transparent, leave the grits on the sieve for a quarter of an hour.
3. Chop the carrots into long bars (straws), peel the onion, chop it in a convenient way. Pour oil into the cauldron, heat it up, send the onion inside.
4. Remove the barberry berries from the twigs, drain in a colander, rinse. Fill with water, leave to soak. At this time, rinse and dry the pork, chop into pieces 4 * 4 cm.

   Lamb and pork pilaf

   

   • onion - 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. To make pilaf crumbly, the ratio of meat, rice and vegetables should be relatively equal. As utensils for cooking, a thick-bottomed pan, cast-iron frying pan or wok (Kazan) is used.
   2. First of all, wash the rice. Rinse it under the tap 3 times, then fill with cold water and leave 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 lamb and pork tenderloins, dry with paper towels. Cut the meat into pieces of 3-5 cm.
   4. Pour the oil into a regular frying pan, heat it up until white smoke appears. Scald the meat on all sides to a crust, this move will keep the juice inside the pork and lamb.
   5. After frying, transfer the oil with meat to a cauldron, and send onions and carrots to the previous pan. After the appearance of a golden hue, transfer the vegetables to the meat. If you wish, you can not fry the carrots, but stew it 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 wall of the dish. Make sure that the liquid covers the contents by only 1-1.5 cm. Bring the pilaf to the first bubbles at maximum power.
   8. After boiling, reduce the temperature to a mark between medium and minimum. Make holes in the pilaf with Chinese chopsticks so that the contents simmer evenly.
   9. Cover the dishes, cook the dish for half an hour, periodically evaluating the rice for taste. When the specified period comes to an end, peel the garlic cloves and stick them into the composition at a certain distance from each other.
   10. Wrap the cast-iron cookware with a warm blanket or sweatshirt, leave it 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.
   • steamed long rice - 575 gr.
   • carrots - 230 gr.
   • onion - 280 gr.
   • drinking water - in fact
   1. Rinse the carrots and chop them in a convenient way (bars, half rings, straws). Chop onion, add to carrots, add pepper, salt.
   2. Fry vegetables until golden brown in hot olive oil. Start cutting up the chicken. If possible, choose the hips, they are fatter. Chop the meat into pieces, removing the skin. Bones can not be removed.
   3. Send the meat for frying, bring to a ruddy 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 rice to a bowl, fill with cold water, wait 20 minutes. Rinse the grains, removing the white coating (the water should become completely transparent).
   5. Move the onions, chicken, carrots to the cauldron. Press down with a spoon, put rice on top. Take the contents with a spatula, add chopped dill with parsley.
   6. Pour boiling water over the composition, covering the grains by 1 cm. Cook 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 languor, 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. Infuse 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, clean and fry the mushrooms. Then put them on the chicken.

   Beef pilaf

   

   • beef pulp - 450 gr.
   • onion - 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 heat treatment is 25-30 minutes.
   2. After 10 minutes of cooking, add 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 with vegetables.
   4. Fry the contents for 3 minutes, then pour in 270 ml. broth left over from cooking 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 languor. After this period, make holes in the pilaf so that the liquid leaves evenly.
   6. When you see that the seeds 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

   

   • steamed rice (preferably long) - 420 gr.
   • veal tenderloin - 480-500 gr.
   • seasonings for pilaf - 15-20 gr.
   • oil for frying - 130 gr.
   • salt - 15 gr.
   • onion - 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, cut into cubes (about 3 cm in size).
   2. Prepare vegetables (washing, peeling), 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 brew for 10 minutes.
   4. Now carefully move the contents from the pan to the cauldron. Drain the water from the rice, put it on top of the meat with vegetables. Press down with a spatula, do not stir. If desired, you can add salt, similarly laying it on the grains.

      Pilaf is great for lunch or dinner. Consider the classic technology of the dish, serve it with vegetable salad and spicy sauce. Make pilaf from lamb or veal, add chicken, mushrooms, barberries, 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 fried rice

       

       Ingredients:

       • Beef - 0.5 kg
       • A piece of lard - 50 g
       • Carrot - 0.5 kg
       • Onion - 0.5 kg
       • Vegetable oil - 0.3 stack.
       • Salt and spices to taste (hops-suneli, barberry, zira)
       • Rice - 1 cup
       • The water is cold
       • Garlic - 6 cloves

       Cooking method:

       1. Cut carrots into long strips! We do straws like this: cut carrots diagonally into plates 4-5 mm thick. Then we cut the plates along their long side, the thickness is 4-5 mm. We cut the onion into half rings 1 cm. Meat - the size of the pieces by eye, not small! Ratio meat:carrot:onion = 1:1:1

       2. Cooking Zirvak - the basis of pilaf. It is a mixture of meat, carrots and onions. First, we heat a dry frying pan, then oil and wait until a light smoke comes out - the frying pan is “ready”. Put the onion and bring to a golden color. Then meat and a piece of lard (we remove it before adding rice). After 7 minutes - carrots.

       We cook zirvak on the strongest fire for about 20-30 minutes. Half the time without a lid, and mix. Half the time under the lid, sometimes stir. In the middle of cooking Zirvak, salt and add spices.

       3. Rice is washed with cold water 4 times. We fall asleep gently on top of the zirvak, do not interfere! And pour cold water to cover the rice.

       4. Close the lid and on low heat. Cook beef pilaf for about 1 hour, do not stir. 5-10 minutes before readiness, stick garlic cloves on top.

       culinarnyj-recept.ru

       So, for starters, we cut the fat tail fat into small cubes. We heat the cauldron, put lard there, melt it.

       

       Now wash and clean our carrots. We cut it into large strips.

       

       Now let's get to the beef. Cut the meat into medium-sized pieces (as for goulash). In principle, meat can be cut even smaller, it all depends on your preferences. As soon as the fat is rendered, remove the greaves from the cauldron. Preheat the stove to high, carefully place the pieces of meat in the fat. While the meat is browning, cut the onion into quarter rings. Add it to the already browned onions.

       

       After the onion is fried in the meat, add the prepared carrots to the cauldron. Mix everything well, salt, add half of the total amount of zira. Fry. As soon as the carrots are fried, fill everything with hot water. It needs just enough so that it only covers all the ingredients. Simmer until the meat is almost ready, in time it will take around 40-60 minutes.

       

       Rinse rice properly. It is very important. Ready zirvak now needs to be salted (add a little more salt than you are used to, because rice will absorb a certain percentage). Now we take the garlic, peel it minimally from the husk (with our fingers) and place it in the center of the zirvak. There's also chili peppers. All together you need to put out for another 10 minutes.

       

       The hallmark of the cuisine of Uzbekistan is the traditional Uzbek plov, whose fame has gone far beyond the borders of this hospitable state. The recipe of the classic Uzbek dish has no analogues in the world, so its taste perfectly reflects the peculiarities of the national cuisine.
       
       
       Fragrant beef pilaf in one plate conveys the whole flavor of this eastern country, making you eat a portion with appetite and ask for more. We have collected the best and original beef pilaf recipes for you, however, before proceeding with a step-by-step recipe with a photo, let's study the list of necessary products.
       
       

       Ingredients for beef pilaf

       A feature of Uzbek pilaf is seasonings that make the dish spicy and unique. In addition to salt and pepper, we need dried fruits of barberry and cumin (the analogue of the name is cumin or cumin). These are the key seasonings, without which the pilaf recipe will lose its main flavor.
       
       
       For pilaf in a cauldron, we need rice and beef. Be sure to choose long varieties of rice so that in the process of stewing our crumbly dish does not turn into ordinary rice porridge.

       Beef must be of excellent quality: without bones and veins.

       Therefore, carefully process the pieces so that the finished meat is soft and juicy.
       
       
       Finally, inventory. An ideal dish for cooking is a cast-iron cauldron. The material perfectly retains heat, allowing the rice to simmer and not boil. If there was no cauldron in the house, an ordinary pan is quite suitable, but always with a thick bottom (so that the contents do not burn). So let's get started!
       
       

       Homemade beef pilaf recipe

       To prepare Uzbek pilaf with beef according to the traditional recipe, we need:

       • 300 g of onions;
       • 500 g of beef;
       • 900 g long rice;
       • 500 g carrots;
       • 150 g of whole garlic;
       • 200 ml sunflower oil;
       • 10 g salt and pepper to taste;
       • 2 liters of water;
       • 5 g barberry;
       • 5 g of zira.

       
       Ingredients are for 10 servings.
       The total cooking time will take about 2 hours.
       

       
       Let's move on to the step-by-step recipe with a photo:
       1. First, rinse the rice well, fill it with cold water and let it stand for about 30 minutes. We do this first of all, since intensive soaking helps to cook crumbly rice.
          
          
       2. We peel the carrots, chop them into strips (approximate thickness - 0.5 cm). We do not recommend using a grater, as chopped carrots will reduce the taste of Uzbek pilaf.
          
          
       3. Peel the onion and cut into small cubes.
          
          
       4. We send a cauldron to the stove, pour oil and heat it over high heat.
       5. We begin to fry the onion until golden brown, stirring constantly.
       6. We cut the meat into large cubes (at least 2 cm) and send to the fried onions. On medium heat, bring the meat to the appearance of a golden crust.
          
          
       7. Then add carrots, salt and pepper (if 10 g of salt was not enough, feel free to add the amount to taste). Fry over intense heat for about 10 minutes, not forgetting to stir.
       8. We reduce the fire and send the remaining seasonings to the cauldron - cumin and barberry.
       9. Add 1.5 liters of water to the cauldron. It is necessary that it completely covers the fried vegetables and meat.
          
          
       10. We set the fire to medium, tightly close the cauldron with a lid and leave to languish for 30 minutes. During this time, the meat will turn out very soft and tender in taste. Stir occasionally.
       11. We return to rice. Once again, we wash the grains well and evenly distribute them over zirvak (mixtures of meat and vegetables).
           
           
       12. Gradually add the remaining water. Be careful not to “fill in” the pilaf with beef: the water in the cauldron should cover the rice by 2 cm.
       13. We set a small fire, tightly close the cauldron and leave to languish for 30 minutes. At the current stage, the contents are not mixed!
           
           
       14. We wash the whole head of garlic well, without peeling off the peel. With the back of a spoon, make a shallow depression in the rice and “seat” our garlic there. Close again and simmer another 30-40 minutes.
       15. Upon completion of the preparation of the Uzbek pilaf, we take out the garlic, and gently mix the finished dish.
           
           

       At home, beef pilaf is served in combination with fresh herbs, pickled onions or a light vegetable salad.
       
       

       Recipe for pilaf in a cauldron over an open fire

       Uzbek beef pilaf cooked on an open fire will delight gourmets with an incredible aroma of oriental spices. The peculiarity of the technology is in the smell of light smoke from wood chips. It is advisable to use birch sticks with bark to make a fire. She "plays" longer than other breeds, so you do not have to make a fire twice.
       

       
       Ingredients are for 6-8 servings.

       The total cooking time will take about 2.5 hours.

       For a delicious beef pilaf, we need:

       • 700 g of beef;
       • 500 g long rice;
       • 100 ml of vegetable oil;
       • 400 g of onions;
       • 500 g carrots;
       • 1 head of garlic;
       • 10 g salt, pepper to taste;
       • 1.5-2 liters of water;
       • 5 g turmeric;
       • 5 g of zira.

       
       We look at how to cook beef pilaf in a cauldron:

       1. We wash the rice, fill it with cold water and leave it to soak for half an hour.
       2. We cut the meat into large pieces with a diameter of 2 cm, rinse, put on a paper towel and remove the remaining moisture.
          
          
       3. Chop the onion into half rings, cut the carrot into large pieces.
       4. To cook pilaf on a fire, make a fire and set a cauldron.
       5. As soon as the dishes are hot, pour in the oil and begin to fry the onion until a golden color appears.
          
          
       6. We send the entire portion of meat to the cauldron. Fry for 10-15 minutes until golden brown.
       7. Then add carrots and fry for about 5 minutes.
       8. We fall asleep in a cauldron turmeric, zira, salt and pepper to taste.
          
          
       9. We mix well our frying, add water (just enough to cover the meat and vegetables by 2 cm).
       10. Close the cauldron tightly with a lid and leave to languish for 30-45 minutes.
       11. Rinse the rice again and spread in an even layer over the vegetables and meat.
           
           
       12. We make a small indentation with the back of a spoon and “seat” the head of garlic there.
       13. Gradually pour in the remaining water so that it covers the rice up to 1.5-2 cm.
       14. Close the lid and cook on low heat for another 40 minutes.
           
           

       The dish is served with a light vegetable salad and fresh herbs. Do not forget that the recipe for this beef pilaf can be cooked on a regular stove.
       
       

       How to cook delicious beef pilaf in a slow cooker - a step by step recipe with a photo

       A real Uzbek dish can be cooked even in a slow cooker. The taste of pilaf from this will not lose at all, and there will be much less hassle. If you have already cooked pilaf on the stove, you will surely appreciate the difference.
       

       
       The amount of ingredients is designed for 5-7 servings.
       The total cooking time will take 1.5 hours.
       
       
       For pilaf in a slow cooker, we need:
       • 650 g of beef;
       • 260 g long rice;
       • 150 g of onions;
       • 200 g carrots;
       • 70 ml of vegetable oil;
       • 6 cloves of garlic;
       • 300 ml of water;
       • 1 tsp zira;
       • 1 tsp turmeric;
       • Salt, pepper to taste.

       
       Let's see how to cook beef pilaf:

       1. Rinse rice, cover with cold water and leave for 30 minutes.
       2. We cut the beef into a large cube, wash it, put it on a napkin and remove excess moisture.
          
          
       3. Peel the onion, cut into small cubes.
       4. We clean the carrots, cut into thin bars.
       5. Pour some oil into a frying pan, heat and fry the onion until transparent.
          
          
       6. After you need to add carrots and fry for about 3 minutes.
       7. We send pieces of meat to the vegetable mixture and fry over medium heat until golden brown (about 20 minutes).
       8. We take a multicooker bowl, grease the walls with the remnants of vegetable oil.
       9. We send the fried vegetables and meat to the bowl, add salt, pepper, cumin and turmeric. Mix and level.
          
          
       10. Rinse the rice again and lay it on top of the fry, leveling the surface.
       11. Gently pour the mass with water and evenly distribute the peeled garlic cloves over the rice, slightly deepening.
           
           
       12. Turn on the multicooker and select the "Pilaf" mode.
           
           

       Once the dish is cooked, let it stand for 15 minutes on the "Heating" mode. In this case, the pilaf will have time to “approach” - the rice grains will become even softer, and the seasonings will sparkle with a rich aroma. In a slow cooker, pilaf is prepared very simply and it turns out to be unusually tasty.
       
       

       Video recipe for Uzbek pilaf

       Uzbek cuisine has dozens of pilaf recipes and technologies for its preparation. In each of them, the proportions change, new seasonings are added, or, conversely, only cumin and salt are present in the composition. Watch the video and try delicious recipes of real Uzbek pilaf!
       

       
       

       Let's talk about the subtleties that will help you cook delicious pilaf with crumbly rice on the stove or on the fire. So, let's begin:

       • Choose only fresh meat. The other will not work, because it can turn out to be tough. Preferred parts are loin, dorsal or neck. These are the softest and most tender pieces that, after cooking, will almost melt in your mouth.
         
         
       • Cook pilaf with beef in a cauldron. Thanks to the thick walls, the dish will be able to languish without boiling the rice.
       • Forget the grater. Carrots only need to be cut. Do not make sticks or straws too thin - they will quickly boil soft without having time to reveal their exquisite taste.
         
         
       • Rinse the rice until the water is clear to make it as fluffy as possible. Choose varieties with long grains, otherwise you risk getting porridge instead of pilaf.
         
         

       Do not be afraid to experiment with flavors by adding your favorite spices to the meat. If you really liked the recipe with curry, golden saffron or bay leaf - feel free to cook, because this will only make the dish more appetizing!
       
       

       Beef is not as traditional for cooking pilaf as lamb or pork, but it can also be used to make fragrant and appetizing pilaf. In order for the meat to turn out 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 cooking 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-grained Basmati or Krasnodar rice. If it has not been steamed, then it must be washed many times to “clean water”.

       Peel and chop the onion into half rings. Carrot cut into large strips. Wash the meat, pat dry with paper towels and cut into large pieces.

       Beef pilaf - preparing dishes

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

       Beef pilaf - the best recipes

       Recipe 1: Pilaf with homemade beef

       This recipe is quite simple, so it is accessible even to novice cooks. It is difficult to resist its aromas, because pilaf, in truth, is a royal dish.

       Ingredients

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

       Cooking method

       First you need to cook zirvak - the basis of pilaf, consisting of meat, onions and carrots. Heat up a pot and pour oil into it. First we put the onion there, bring it to a golden color, then the meat and a piece of bacon (before adding rice, it must be removed). Somewhere in 7 minutes - carrots. Zirvak is cooked for about 20-30 minutes. on medium fire. Half the time it is fried without a lid, constantly stirring, and then the cauldron is closed, only occasionally stirring. In the middle of this whole process, zirvak must be salted and spices added.

       Gently pour the washed rice on top of the zirvak without stirring. Pour cold water over just enough to cover it. Cover the cauldron with a lid, cook until tender at a low boil. For 10 min. before the end of cooking, stick garlic cloves into the pilaf.

       In order for the taste to be even more saturated, you need to wrap the pilaf in a blanket and let it stand for half an hour to an hour.

       Recipe 2: Uzbek Beef Pilaf

       Who cooks pilaf better than Uzbeks? After all, it is their national dish. Therefore, if you follow some mandatory rules, then you will definitely 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, zira and thyme - 1 tsp. false;
       garlic - 1 head;
       ground black pepper and salt - at your discretion;
       vegetable oil - 4 table. lies.

       Cooking method

       If there is too much fat on the meat, then it is advisable to cut it off, leaving just a little bit. Heat up a pot and pour oil into it. Fry the meat so that it is browned on top and remains juicy 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 and add the carrots. Fry zirvak with an open lid until the carrots are reduced by 3 times.

       Now you need to salt the zirvak and pour rice into it, pour boiling water 1 finger above the level of the products, mix everything well and taste for salt. If necessary, add salt to taste. Simmer under a closed lid until the rice is ready. 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 disturbed. After turning off the fire, you need to let the pilaf brew for another 20 minutes, and then mix it and you can serve it.

       Recipe 3: Ferghana pilaf

       This is a classic of the genre. Of course, in different parts of Asia, pilaf has its own taste characteristics, but Ferghana pilaf is the limit of perfection. There are no unambiguous canons in its preparation, since plov forgives improvisations, but not in the main components.

       Ingredients

       beef meat - 300 g;
       onion - 250 g;
       rice - 500 g;
       carrots - 250 g;
       vegetable oil - 250 ml;
       spicy mixture - 1.5 tsp. false;
       salt - to your taste.

       Cooking method

       Pre-soak the washed rice for 30-40 minutes. Heat oil in a pot, add onion and fry for 5-7 minutes. Next, add pieces of beef to the onion and fry everything together for another 15 minutes. Attach the straws of raw carrots and extend the process for another 10 minutes. Salt, pour in water (1/4-1/2 cup), bring to a boil and add spices (zira, saffron, barberry, turmeric and red pepper). Simmer with the lid closed for about 2 hours.

       Pour rice over the meat, level the surface, pour hot water over it so as not to disturb the top layer. Simmer until the cereal is ready, not forgetting to add water to the wells. After removing from the heat, pilaf is still insisted for 15 minutes. and then served.

       There is no need to be afraid to mix rice with zirvak while cooking 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 cereal must be mixed so that it is well saturated with the taste of meat and spices.