One of the traditional oriental dishes is pilaf. There are many recipes for this dish. In the countries of the East, it is preferable than any other meat to use lamb for pilaf. But for this purpose, beef, veal, pork, turkey or chicken meat are also suitable. How to cook beef pilaf ? It is necessary to purchase the right products. It is also advisable to have a cauldron or at least a coop. Then proceed with cooking according to the recipes.
Beef pilaf
Rinse 1 kg of beef, peel and cut into slices. Fry in ducklings in butter until half cooked, add finely chopped onion head. Dilute a spoonful of tomato paste in water, salt and add spices, pour into the duckweed. Put a head of garlic on top and cook for about an hour until the meat is ready. Add 200 g of washed rice, cover and place in the oven for about half an hour. Stir and serve.
Beef pilaf with carrots
Knock out 600 g of beef fillet and cut into large pieces. Peel and wash 2 carrots and 3 onion heads. Grate the carrots and chop the onion into thin half rings. Divide the garlic head into slices and peel. Pour vegetable oil into a cauldron and heat it up. Fry onions, carrots and meat sequentially. Set the onions and carrots aside. Add some water to the meat, stew under the lid for about half an hour. Fry the pieces of meat again by removing the lid and evaporating the remaining liquid. Put a layer of onion on the meat, and then carrots. Rinse the rice and sprinkle it evenly over the carrots. Place garlic cloves deep in rice. Pour in about a liter of salted boiling water. For bay flavor lay a bay leaf. Cook the pilaf without covering, for about 25 minutes over low heat. Put a couple of slices of butter on top and place the pilaf in the oven over low heat. It is necessary that the rice becomes friable and dry. Using a slotted spoon, put the pilaf in a dish, pepper and let stand for several minutes in the oven, then the rice will be soaked in the juice of vegetables and beef.
Uzbek beef pilaf
It is traditionally prepared in a cauldron. In the case of cooking pilaf at home, the bottom of the cauldron should be flat, but in nature - it should be round.
For cooking, pour vegetable oil about ½ centimeter to the bottom of the cauldron. Preheat it and put the beef fillet, cut into 4 pieces, weighing about 400 g. Fry the meat until a crust forms. Cut a large head of onion and add it to the meat. 2 large carrots cut into strips about 3 mm thick. Add to beef with onions and simmer for about 3 minutes, then mix. Extinguish for about 10 minutes over high heat. Carrots should be soft and not break.
Rinse several times 600 g of rice in cold water until it becomes clear. Add 20 g of zira to the cauldron, the same amount of seasoning barberry, salt. Boil a liter of water. Put rice in a cauldron without mixing it with other components. Pour boiling water so that it covers rice one and a half centimeters. Salt water. Without covering the cauldron, over high heat, evaporate the water. Make a slide from rice, in the middle of which make a hole with a knife. Cover the cauldron with a lid and wrap a towel, make the fire minimal. After 40 minutes, turn off the fire. Remove the meat from the pilaf and cut into small pieces. Mix the pilaf and put it on portioned plates, put slices of meat on top.
Beef pilaf with cabbage
Cut half a kilo of beef into small pieces. Melt 100 g of margarine in a deep pan and fry the meat. Chop 2 onions, grate 2 carrots and put in layers in a pan. To salt. From two bouillon cubes, a spoonful of tomato paste and water, make the broth and pour a small portion into the meat. Chop 250 g of fresh cabbage. Boil a glass of rice until half ready. Add cabbage and rice to the pan. Pour in the remaining broth so that it covers the rice by 2 cm. Stew until tender, adding water if necessary. Do not mix layers during cooking. Sprinkle beef pilaf with chopped herbs and ground pepper.