Have you ever tried pilaf with beef and smoked meats? If not, we recommend making this dish right now. After all, it turns out incredibly tasty and fragrant. You can quickly get enough of it yourself and feed your entire family.
In this article, we will tell you not only how to properly cook pilaf with beef and smoked meats, but also present a classic recipe for this dish. After all, not everyone likes to experiment when you expect long-awaited guests.
Delicious pilaf: recipe with beef, photo of the finished dish
If you are fed up with the traditional way of cooking such an oriental dish as pilaf, we recommend that you diversify it by adding various ingredients and spices that will give the whole dinner a special aroma and rich taste.
To implement the undertaking, we will need:
- beef as young as possible with a small amount of fat - 350 g;
- smoked chicken breast - about 200 g;
- long-grain rice cereal –400 g (add at discretion);
- chickpeas - about 50-60 g (with a small handful);
- bitter white onion - 2 large pieces;
- carrots as juicy as possible - 2 medium pcs .;
- garlic heads - 2 medium pcs.;
- deodorized oil - 130 ml;
- sea salt, chopped pepper, as well as any seasonings, spices - add at will.
Cereal processing
To make pilaf with beef and smoked meats more nutritious, it should be done not only with rice, but also with a product such as chickpeas. This ingredient is preferably taken in small quantities, since subsequently it will noticeably increase in size.
Thus, the chickpeas must be put in a colander and washed under warm water. Then it should be poured with completely cooled boiling water and left for a day. During this period, the product absorbs a lot of liquid, for its heat treatment you will not need a large amount of time.
As for rice groats, we start with the fact that it should be purchased only long-grain. There is less starch in this variety, which means that this product will not be digested and will remain crumbly.
So, long-grain rice needs to be sorted out, washed in cool tap water until it is transparent, and then shaken very strongly.
Meat preparation
Pilaf with beef and smoked meats will turn out more delicious if the main meat ingredient is acquired as young and fresh as possible. It must be washed and remove all unnecessary veins. After this, beef needs to be chopped into medium slices.
As for smoked chicken breasts, they should be cleaned of seeds and skin, and then split into not too thin fibers directly with your hands.
Vegetable processing
Like any Uzbek pilaf recipe with beef, the presented method of cooking this dish requires the mandatory use of carrots and white onions. They should be cleaned, and then proceed to grinding. Carrots must be chopped into straws, and onions - into half rings.
Heat treatment of oriental dishes
Delicious pilaf with beef and smoked meats should be prepared in stages. After processing all the components, it is necessary to take thick-walled dishes and pour deodorized oil into it. Heated vegetable fat strongly, it is necessary to lower the smoked breasts into it and cook them over medium heat to the state of lightly fried greaves. After this, the product should be carefully removed, placed on a plate and left aside. Next, put chopped beef and soaked chickpeas into the pan. After pouring the ingredients with drinking water, they need to be cooked on low heat until the cereal is soft.
Having achieved the goal, the finished zirvak should be flavored with salt, calculated on rice groats, and also add crushed pepper and a small pinch of zira to it. After this, the products must be leveled with a spoon and, turning on a strong fire, put washed rice to them. Next, add a little more water to the ingredients, pouring it through a spoon. After the dish is covered with liquid by 1.5 centimeters, the dishes should be closed and the fire reduced. By the way, in addition to the pilaf, you can add whole heads of garlic, drowning them in the thickness. In this condition, the dish should be cooked for 20-26 minutes. At the same time, 5-9 minutes before turning off the stove to the pilaf, it is necessary to lay out previously fried smoked breasts.
We serve a delicious oriental dish for dinner
Now you know how to cook pilaf with beef and smoked meats. After the rice groats become soft, the dish must be removed from the heat, mix with a large spoon and leave under the lid for ¼ hours. Next, lunch is required to be distributed on plates and presented to the household in a hot condition along with bread and homemade marinades. Enjoy your meal!
The classic recipe for Uzbek pilaf with beef
If you do not want to experiment and cook the dish mentioned, adding various smoked meats and chickpeas to it, then we recommend using an old proven recipe that does not require the use of extra ingredients, and is based only on a standard set of products.
So, the classic recipe for delicious pilaf with beef involves the use of the following components:
- beef as young as possible with a small amount of fat (lamb can also be used if desired) - 450 g;
- long-grain rice groats - a couple of glasses (add at discretion);
- bitter white onion - 2 large pieces;
- carrots as juicy as possible - 2 medium pcs .;
- tomato paste - 2 large spoons;
- fresh garlic heads - 2 medium pcs.;
- deodorized oil - 110 ml;
- sea salt, chopped pepper, as well as any seasonings and spices - add at will.
Ingredient Processing
Before you make homemade pilaf with beef, you should carefully process all the components. For starters, it is recommended to sort out long-grain rice and rinse it thoroughly in cool water. After this, it is necessary to rinse a piece of beef, peel it from inedible elements, and then chop on not very small cubes. It is also required to grind vegetables separately. Onions cut into half rings, and carrots - into straws or half circles. As for the garlic heads, they should be thoroughly washed, without peeling. If desired, you can make several punctures in them, so that all the taste goes into pilaf.
Cooking Uzbek pilaf on a stove
To make an Uzbek dish, it is necessary to pour deodorized oil into a thick-walled dish, and then heat it up strongly. Next, in boiling vegetable fat, you need to lay out pieces of beef and fry them a little. Following the meat, you must send the bulbs and carrots. After the ingredients turn golden, they should be flavored with tomato paste and spices, based on cereals, and then leveled with a spoon. Next, on top of meat and vegetables, you need to lay out the rice groats and pour it with boiling water, using a spoon for this. Also, you need to add the chopped heads of garlic to the pilaf. In this form, the Uzbek dish should be cooked on low heat (after boiling) for about half an hour.
After the specified time, it is necessary to remove lunch from the fire, mix with a large spoon and leave it under the lid (you can additionally wrap it with a blanket) for 20 minutes.
Submission of Uzbek pilaf to the dining table
The presented recipe for oriental dishes will allow you to make a delicious and crumbly pilaf. If you want to get a more porridge-like dish, then the water added to the ingredients should not cover them by 1.5 centimeters, but by 3.5. Also, to achieve this goal, long-grain cereals can be replaced with round-grain.
After preparing a friable dinner, it must be laid out on plates and presented to the household in a hot condition. In addition to this Uzbek dish, you can serve a slice of bread, as well as pickled cucumbers or tomatoes. Enjoy your meal!