The recipe for beef pilaf is the crown for many cooks. Although in some circles the dish is considered elitist, it is assumed that special skill is necessary for its preparation. In reality, everything is not as complicated as it might seem at first glance. Even an inexperienced housewife will be able to cook it, and pilaf itself will be appropriate during a family dinner and at the festive table. It is convenient that this dish can be prepared immediately for several days, thus providing the whole family with a delicious dinner.
How to choose the right pic
The beef pilaf recipe focuses on rice, this is one of the key ingredients. Therefore, choosing the right rice is very important so that the dish is tasty and nutritious.
Recently, many eminent chefs are engaged in specially packing rice for pilaf. But you can choose the right rice, based on the recommendations of the manufacturer, for this you need to carefully read everything that is written on the package. If you cannot find any special rice, then opt for round grain. You can also take steamed, this is a completely win-win option.
Pilaf meat
Another key ingredient, the choice of which needs to be given increased attention, is the beef itself. Most culinary experts are convinced that the scapula, as well as the back of the shank, are best suited for this dish. When choosing meat, be sure to pay attention to the color of fat. It should be white, because yellow fat means that you have meat from an old animal, and in this case, pilaf will turn out to be tasteless.
At the same time, it makes no sense to use the so-called elite carcass parts for pilaf - loin and tenderloin. They are best left to grill or for steaks. But you should not go into the opposite extreme, choosing meat, which usually goes for soup. If it gives a strong broth, then from it your lips may begin to stick, it will not work for pilaf.
By the way, for aroma and original taste it is recommended to add a couple of drumsticks and a few ribs.
Pilaf in a cauldron
There are several varieties of beef pilaf recipe. One of the most common and classic is pilaf cooked in a cauldron. Experienced housewives argue that for a good pilaf you need to cook it in this way, and the meat in it should be as much as possible.
For this dish you will need the following ingredients:
- 750 grams of beef;
- 2 onion heads;
- garlic;
- 25 grams of barberry berries;
- 120 grams of vegetable oil;
- 320 grams of rice;
- 400 grams of carrots;
- 12 grams of zira;
- ground black pepper and salt to taste.
Cooking process
To implement this recipe for beef pilaf, you need to thoroughly rinse and cut into pieces of medium-sized meat. At this time, in the cauldron, you need to heat the vegetable oil, which we will need to prepare this dish.
We spread the beef in a cauldron, first we fry only the meat, stirring it constantly, for about seven minutes.
Onions are cut into small slices and sent to the meat. Do not forget to pepper the products and mix thoroughly. In general, for beef pilaf in a cauldron of spices, you should not regret it.
Covering the cauldron with a lid, simmer the onion and meat for no more than five minutes at minimum heat. During this time, cut the carrots into slices and spread in the same container. Mix the ingredients again, and then cover the cauldron with a lid, continuing to stew the vegetables with meat for about 20 minutes.
Now it's time for rice cereal to cook beef pilaf in a cauldron. It must be washed several times in cold water, peeled garlic. In a separate bowl, mix salt, barberry, red pepper and zira. When the beef is cooked, add the head of garlic and all the seasonings previously mixed before.
In the cauldron, it is necessary to spread the rice evenly, and then pour all the products with water and continue cooking under a covered lid. We make fire minimal so that all water is completely absorbed. When the pilaf is ready, let it cool down a bit, and then serve it to the table. Everyone should like homemade pilaf with beef.
Cooking on the stove
If the cauldron was not at hand, it does not matter, you can cook beef pilaf on the stove in the most ordinary pan. In total, you will have to spend about an hour on this. Eight servings will require this amount of ingredients:
- 500 grams of boneless beef;
- 2 cups long grain rice;
- 2 carrots;
- 3 onions;
- 100 ml of sunflower oil;
- 5 peas of black pepper;
- 4 glasses of water;
- a teaspoon of curry;
- clove of garlic;
- a pinch of zira;
- Bay leaf;
- salt to taste.
Cooking method
To make Uzbek pilaf with beef, and it is in this country that it is considered a national dish, we begin by preparing the necessary dishes and all the products that we need. Everything should be at hand, so you cook dinner quickly and do not make annoying mistakes.
Be sure to take meat without bones and fat, because pilaf is already very nutritious and fatty. An appetizing piece of scapula or sirloin is best suited. Rice is recommended to use long grain, although some culinary experts are convinced that absolutely anyone will do for pilaf.
For Uzbek pilaf with beef, thoroughly rinse the rice in cold water, this must be done several times to wash all unnecessary and unnecessary starch from the cereal. You should pay special attention to this if you are using hard rice to make this dish.
After thorough washing, soak the croup for about half an hour. Rinse the beef meat under running water and cut into small pieces. Finely chop the carrots and onions into cubes or straws, as you like.
In a saucepan, heat the vegetable oil over high heat. Put slices of beef in it and fry on all sides. Add onion to the finished meat, wait until it softens. Then fry the carrots and add spices.
Vegetables are mixed with meat and boiled water right in the pan. Cover the pilaf with a lid so that it is thoroughly saturated with the aroma of spices. Pour rice into the center of the pan and flatten it over the entire surface. Put the garlic and bay leaf. Now you need to cook the pilaf for another quarter of an hour, and then serve it to the table.
Multicooking
Perhaps the easiest way to cook pilaf with beef in a slow cooker. For this you need the following components:
- 500 grams of beef;
- 500 grams of carrots;
- 500 grams of onions;
- 50 grams of rice;
- 300 ml of vegetable oil;
- salt and black pepper to taste;
- 2 heads of garlic;
- litere of water;
- dried red pepper, dried basil and suneli hops.
How to cook
We begin to do pilaf with beef in a slow cooker by cutting carrots into thin strips, and peeled onions in half rings. Beef crumbs in small cubes, my garlic, but not yet peeled.
We turn on the "Cooking" mode on the multicooker, on which vegetable oil should be heated. We are preparing a roast, which will serve as a kind of basic for our pilaf. Add carrots, onions and meat to the oil. Fry for about 10 minutes, then salt, do not forget about spices and fry for another quarter of an hour.
During this time, we wash the rice in cold running water, it is better to several times at once, and then leave it to brew for a few minutes. We spread the rice on the meat and fill it with drinking water in the proportions of two 2 to one. In the center we put the head of garlic and put the slow cooker on the "Pilaf" mode.
Let the dish brew and serve.