Beef pilaf step by step recipe. Beef pilaf step by step recipe with photo Uzbek in a cauldron. Which rice is better

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Last time we cooked. Today we offer beef pilaf. A step-by-step recipe with photos will show how easy it is to prepare. And what’s especially captivating is that you don’t need a side dish, you can have both the main dish and the side dish in one go. For a working woman, all these little things are of great importance.

So I decided - today I’m cooking pilaf! I’ve already bought meat, replenished my supply of spices and will be able to prepare this wonderful oriental dish in the evening. I cook it in different ways, it all depends on my mood and meat. After all, if rice, carrots, and onions are the constant ingredients of this dish, and there are few options, then you can take any meat, for example, chicken (you get a quick and tender pilaf), pork (for Eastern housewives this is a taboo, but we can do this for ourselves) allow), beef (pilaf will be juicy and tasty), lamb (this dish is not for everyone).

Well, here's a few more words about rice. You can, of course, cook pilaf with different varieties of rice, but not every dish will be called pilaf. You will decide: if you are preparing real pilaf, then it should be crumbly, because special rice is used to prepare it - either jasmine, basmati, steamed, or simple long-grain rice. From round rice you will get porridge with meat, it will be just as tasty, but it will not be pilaf.



As for spices, you can buy several seasonings yourself and mix them to get your own special mixture for pilaf. Or you can buy ready-made seasoning for pilaf
Ingredients:
- meat (beef) - 800 g.,
- rice (long grain) - 300 g.,
- onion - 2 pcs.,
- carrot root - 2 pcs.,
- fresh garlic - 1 head,
- vegetable oil - 100 ml.,

- paprika, black pepper, salt, spices for pilaf.

Recipe with photos step by step:




We wash the meat in warm water, strip it of veins and cut it into small pieces.




Pour the oil into the cauldron and as soon as it starts to boil, put the meat in it, stirring, fry for 5-7 minutes.




Chop the peeled onion into thin half rings.






And add to the meat, add pepper and cook for another 5 minutes.




Now chop the peeled carrots into thin strips.




Rinse the rice with cold running water. Mix all the spices in a bowl, and remove the outer skin from the head of garlic.
Now add rice to the stewed meat and vegetables, add spices and a head of garlic.




Do not mix the rice with the meat and pour hot water 1.5-2 cm above the rice.






Simmer the dish over low heat for an hour until the water is completely absorbed into the rice.




Don't like beef? What about

1. Put the cauldron on the fire. Pour 100 ml of oil and wait until it heats up
2. Meanwhile, cut the onion. I prefer dicing. You can cut into half rings
   
3. Cut the carrots into cubes
   
4. When the oil is hot, throw the meat into it. I had it pre-cut
   
5. When a golden crust appears on the meat, salt it with a pinch of salt.
   
6. After 2 minutes you can throw onions
   
7. Fry until the onion changes color. At this point, add pilaf spices. I had cumin, turmeric, paprika, and a little cilantro. I also usually (this time didn’t) add a little white raisins and barberry. Don't forget to add salt and pepper again.
   
8. When the spices have soaked the onions and meat, throw in the carrots.
   
9. When the carrots are a little limp, add water based on the volume of rice - the same amount of water should be the same as the measurement of rice. Cook zirvak for about 20-30 minutes
   
10. While the zirvak is boiling, rinse the rice until it is light colored under running water. If you had store-bought polished rice, you don’t need to steam it. If it is market (bazaar) rice, then it must be steamed for an hour and only then washed
    
11. After 20-30 minutes, place the rice in the zirvak. Place a thoroughly washed head of garlic on top. If you have gas, then evaporate the water a little over high heat and only then turn down the gas, cover the cauldron with a lid and bring the rice to readiness. If you have an electric stove, then reduce the heat immediately after adding rice and cover with a lid.
    
12. Cook the rice for about 25-30 minutes. This is what it looks like
    
13. Remove the garlic and stir the pilaf.
    
14. Then return the garlic, cover the cauldron with a towel and close the lid. If gas, then turn it down to minimum. If it's electric, turn off the stove.
    
15. Let the pilaf stand for 15 minutes and serve. Again, our serving is not traditional in lyagan, but in portions - at home
    

Bon appetit!

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

Grade
recipe

Time
(min)

Portions
(persons)

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. We choose large round or long rice for it. You can take a special cereal marked “for pilaf”. Spices are always used in the dish; mixtures from oriental bazaars are ideal; they are now easy to buy. If there is no ready-made bouquet, then we use it according to our taste. Usually cumin, saffron, coriander, and allspice are sprinkled.

Ingredients

• 800 g beef;
• 3 onions;
• 4 carrots;
• 2 cups rice;
• 4 cups boiling water;
• 1 tbsp. 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 three centimeter cubes. Place the oil in the cauldron. Since our meat is not fatty, we use about half a glass.

As soon as the oil is hot, add the meat to it, stir and fry in a cauldron over high heat. Peel the onion, chop it into strips, and cut the carrots in about the same way. A grater is not used when preparing classic pilaf. Add the vegetables to the meat and cook over high heat for another three minutes.

Add aromatic spices and add a pinch of salt, we don’t need more for now. Pour four cups of boiling water. It is important not to use cold water. Cover the cauldron, reduce the heat when it boils, and let the meat simmer. We prepare zirvak for at least half an hour. Let's check. The beef should be almost tender.

We wash the rice. 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 separate it into cloves. We are preparing a couple of bay leaves, we also need salt.

We open the cauldron, check the meat and salt our pilaf. The broth should be slightly salted. Add the rice, level it out, stick in a head of garlic and throw in a couple of laurel leaves. There is no need to deepen it.

The pilaf will boil very quickly, it’s time to turn off the heat. 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. The cauldron is closed during the entire cooking and steeping time; the lid cannot be lifted.

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

Option 2: Quick recipe for beef pilaf in a frying pan

If you don’t have time to cook real classic pilaf, then you can quickly make an excellent replacement. A tasty, simple and easy dish can be whipped up even in an ordinary frying pan. It is advisable that it comes with a good lid.

Ingredients

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

How to quickly cook beef pilaf

Cut the beef into strips. If you cut it large, the cooking time will be longer. We clean the vegetables. Cut onions and carrots into strips. Rinse the rice with cold water. For this pilaf we peel the garlic.

Place oil in a frying pan; you can replace it with fat. Heat it up, add the beef and cook over medium heat until golden brown. Since we have small pieces, they will almost be ready. Add vegetables to the frying pan and fry the beef with them until the onion is transparent.

Add spices. With them, heat the vegetables for a few seconds to enhance the flavor. Add rice, salt, and garlic cloves. We turn down the fire. Pour in salted boiling water. Cover the frying pan, let the pilaf simmer for about half an hour, and then steep a little.

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

Option 3: Beef pilaf with mushrooms

A fragrant and very tasty version of the usual beef pilaf. We choose any large rice at our discretion. Champignons are used for mushrooms. Use frying oil to your taste or replace it with any fat.

Ingredients

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

How to cook

We leave a little oil for frying the champignons, and put the rest into the cauldron. We begin to heat the fat, at the same time wash the beef pulp, cut off the films, and chop into cubes. Add to the cauldron and fry.

Cut the carrots into strips, add to the fried meat, after a minute add the onion, chopped into small cubes. Let the beef lightly fry with the vegetables, then cover, reduce the heat and simmer for half an hour. We don’t add water, we cook in our own juice.

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

Close the cauldron tightly, simmer the mushroom pilaf with beef for half an hour, then let it rest for another hour. You can wrap it in a towel or blanket.

If the lid of the cauldron is not very tight and steam escapes, you can wrap it with a wet towel on top. Eastern cooks place a flat dish of appropriate size into the cauldron, and then put on the original lid.

Option 4: Beef pilaf with buckwheat and rice

It happens that there is little rice left at home or you just want to cook something new. This version of pilaf will work even for those housewives who have it. Two grains are used. Thanks to buckwheat, the rice does not stick together, the dish turns out bright, aromatic, and has much more benefits.

Ingredients

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

Step by step recipe

Cut the washed meat into cubes. Place the beef in heated oil or fat. Fry and add onion. After another minute, add the chopped carrots. Cook the meat and vegetables for 15 minutes, stir, do not let it burn. Meanwhile, wash the rice and buckwheat.

Add spices to the meat and salt. Add washed rice and buckwheat. Level the layer; there is no need to stir it with the beef, let it remain at the bottom. Stick in a head of garlic.

Measure out the specified amount of water, salt well and add to the cereal. Cover and simmer over low heat for 40 minutes. Pilaf should not boil or boil.

To prevent the formation of a funnel when adding water to the pilaf, let the stream flow onto the divider. Usually, a regular slotted spoon or a spoon with holes is used for this.

Option 5: Beef pilaf with dried fruits

Using this recipe, you can prepare pilaf with the addition of raisins, dried apricots; beef goes amazingly with prunes. If desired, take a mixture of dried fruits. Additionally, you can sprinkle the dish with walnuts, but it is better to do this directly in the plates.

Ingredients

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

Step by step recipe

Slice the beef and place it in hot oil. Let's start frying. The juice will come out very soon; it needs to be evaporated. As soon as the meat is browned, remove it to a bowl. Add chopped onions and carrots into the oil. Stirring, fry the vegetables for three minutes, the heat is high. Return the meat, add all the spices, pour in about three glasses of hot water, and cover. Simmer for 40 minutes.

Wash the rice, add a full tablespoon of salt and fill with warm water. Leave for 20 minutes. Drain off the remaining liquid. Simply wash raisins or other dried fruits. It is advisable to cut dried apricots and prunes.

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

Leave the pilaf to simmer over low heat, and after half an hour turn off the stove. Leave for an hour, then open and stir from bottom to top.

Salt is added when soaking rice so that the grain does not crumble and retains its original shape when cooked.

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My husband and I recently visited his old friend, he is quite an interesting person in all respects - he travels a lot, is interested in Eastern philosophy and history. That's why I love visiting them - his wife always cooks original delicacies, and he treats us with stories about his adventures.
This time a surprise awaited us, we had no idea why we were invited to visit, we had different thoughts, but this did not occur to us. It turned out that our friend’s mother-in-law, a respectable widow of the strictest views, married a colorful oriental man.
And so, in fact, we were invited to meet the new family member and taste a wonderful dish - real Uzbek pilaf, which the newly-made groom himself prepared. I won’t invent that it was the most delicious pilaf in my life, but I really liked the dish - tender, aromatic, the meat just melts in your mouth and, of course, a correctly selected set of spices completes the flavor composition of this dish.
I wrote down the recipe in detail, finding out all the intricacies of preparing such a dish, and of course, having bought the necessary ingredients, I prepared such pilaf at home. I must say that the dish turned out amazingly tasty and we all really enjoyed it. And there are no difficulties in the technology - you just need to adhere to the recipe and proportions of rice and water, and also choose the right dishes for such a dish. It is best if it is a thick-walled cauldron - then the pilaf will definitely turn out the way you need it!
You can prepare this dish from different meats, but I liked it better from beef - it is not as fatty as pork, and not bland like chicken, which is what you need for pilaf. But you need to choose long-grain rice - it is less starchy, so it will not be sticky during cooking, because this is not acceptable. So, I offer beef pilaf, a step-by-step recipe with photos. Uzbek pilaf is beautiful and tasty, and can become a real decoration for any table.

Ingredients:
- beef meat – 400 g,
- root carrots (large) – 2 pcs.,
- onion – 1 pc.,
- rice (long grain) – 500 g,
- dried cumin spice – 1 tbsp.,
- dried barberry spice – 1 tbsp.,
- sea salt or table salt, medium grind, to taste,
- vegetable oil - 3 tbsp.,
- water.

How to cook with photos step by step

First of all, we strip the meat of veins and fat, wash it and cut it into medium pieces.
Pour oil into the cauldron and bring it to a boil, then add pieces of meat and fry over medium heat until golden brown.




Peel the onion from dry husks and then cut into thin slices. It is best to first cut the onion in half, and then chop it along the grain.
Cut the peeled carrot root into long thin strips. This is easy to do if you first cut the carrots into thin slices diagonally and then chop them into strips.
As soon as the meat is browned, add chopped onion and fry for 2-3 minutes.




Then add the carrots and simmer for a couple of minutes.






Stir and add spices.




We thoroughly rinse the rice with cold water several times; it is very important that the water after the rice is clear, then it will be crumbly.
Pour the prepared rice into the cauldron without mixing it with the meat.




Pour hot salted water on top so that it covers the rice by 1.
5 cm and cook the dish for 10 minutes over medium heat, without covering the cauldron with a lid.






We need the water to completely evaporate.




Then we pile up the rice in the cauldron and make a hole in the middle. Cover it first with a towel and then with a lid, reduce the heat to low and simmer the dish for another 20-30 minutes.
Mix the finished dish and serve.




I also advise you to pay attention to the recipe

Good pilaf should be cooked in a cauldron over an open fire and fresh air. To make the dish aromatic and tasty, you need to use beef. There should be a lot of meat in pilaf.

Pilaf with beef and barberry

Ingredients

• beef – 750 g
• two onions
• garlic
• barberry berries – 25 g
• vegetable oil – 120 g
• rice – 320 g
• carrots – 400 g
• cumin – 12 g
• ground black and red pepper

Preparation

1. Rinse the beef well and cut it into medium-sized pieces.
2. Heat a cauldron and melt butter in it.
3. Place the beef in this container.
4. Fry the meat for about 7 minutes, stirring it as you go.
5. Cut the onion into slices. Add it to the beef.
6. Pepper the products in the cauldron and mix them thoroughly.
7. Cover the cauldron with a lid. Simmer the meat and onions for about 4 minutes over low heat.
8. Cut the carrots into slices and place in a container with meat. Mix the ingredients. Close the container with a lid. Continue simmering the meat and vegetables for about 20 minutes.
9. Rinse rice grains in cold water several times.
10. Peel the garlic.
11. Place barberries, salt, cumin and red pepper in a separate bowl. Mix the ingredients.
12. After the beef is cooked, add a head of garlic to it. Pour the mixed seasonings into the cauldron.
13. Place rice evenly in the cauldron and pour water over the food. Cover them with a lid.
14. The heat should be reduced and the pilaf should be cooked over low heat until all the water is completely absorbed.
15. The pilaf should cool down a little. You can serve a beef dish to the table.

Ingredients

• 520 g beef
• 330 g carrots
• 65 g vegetable oil
• 11 g barberry berries
• garlic
• salt pepper
• 210 g onions
• 310 g long grain rice
• 4 g cumin
• 7 g turmeric
• one hot chili pepper

Preparation

1. Rinse the rice, cover it with cold water and leave for 50 minutes.
2. Peel the carrots and onions. Cut vegetables into large slices. You can use more carrots than indicated in the recipe.
3. Heat a cauldron and pour vegetable oil into it. Heat the oil well.
4. Place chopped onion in a cauldron. Fry it until golden brown. It should give the oil its aroma.
5. Using a slotted spoon, remove the onion from the cauldron.
6. Place the meat in the oil and fry it on all sides. Reduce heat, cover the container with a lid and simmer the beef until fully cooked. You can add water if necessary.
7. The meat should become soft. Pour carrots into the cauldron and simmer the vegetable with beef for about 10 minutes. Salt and pepper the products.
8. Add cumin, turmeric and barberry to them. Rice absorbs a lot of salt, so there is no need to spare it. The meat and carrots need to be well salted.
9. Remove the top peel from the garlic. Place the head in a container with meat.
10. Add chili pepper to it.
11. Place the rice on a sieve, rinse the cereal and place in a cauldron. Smooth it out, but under no circumstances mix it.
12. Pour boiled water along the wall of the cauldron. The liquid should completely cover the rice. Cover the cauldron with a lid and cook the dish until the rice is completely cooked. The cereal should absorb all the water.
13. When the pilaf is ready, stir it. Remove the garlic and pepper from it.
14. Pilaf can be served in a cauldron and consumed while it is hot.

Ingredients

• Beef – 3kg
• Onions – 2 kg
• Rice – 2 kg
• Garlic – 6 heads
• Sunflower oil – 1 l
• Carrots – 2200 kg
• Water – 4 l
• Pepper
• Herbs and seasonings

Preparation

1. You need to start the cooking process over high heat. Heat a cauldron and pour oil into it.
2. When the oil is hot enough, add the meat cut into large pieces. During the stewing process, the meat will decrease in volume.
3. When the liquid has evaporated from the cauldron, place the onion cut into large pieces into it. Stir products constantly.
4. After cooking the onions, add the sliced ​​carrots into the container. Cook the vegetable until it becomes soft.
5. Add salt and pepper. Mix the ingredients. Monitor the meat, if it is ready, add water to the food and bring the mixture to a boil.
6. Cover the cauldron with a lid. Disassemble the fire, leave the coals so that the food can be stewed over low heat for about half an hour.
7. Add rice to meat. There is no need to stir the mixture. The rice should be on top and the beef on the bottom.
8. Make the fire stronger. The rice should absorb the liquid. After that, distribute it evenly over the surface.
9. Place the garlic in a container so that it is not visible.
10. Cover the cauldron with a lid. Simmer the pilaf over low heat.
11. The dish will be ready if the water has completely gone into the rice.

Ingredients

• rice – 370 g
• peeled carrots – 280 g
• spices
• beef – 480 g
• vegetable oil – 220 g
• onions – 180 g
• garlic
• boiled water

Preparation

1. Pour oil into a dry cauldron and heat it until a faint smoke appears. The amount of oil used in the recipe depends on the fat content of the meat. The fattier the meat, the less oil you will need.
2. Cut the beef into medium-sized pieces and place in a cauldron. The meat will release juice, which should evaporate. Fry the beef until golden brown, stirring constantly.
3. Cut carrots and onions into cubes. Place them with the meat and fry. The ingredients must be stirred constantly so that they do not stick to the bottom of the container.
4. Bring water in a separate bowl to a boil.
5. Rinse the rice and pour it into a cauldron with meat and vegetables.
6. Add water immediately. Considering that some amount of water is already in the soaked rice, its portion should be 1.5 times larger than rice. Otherwise you will end up with porridge and not pilaf.
7. Peel the garlic and rinse it. Put it in rice.
8. Add salt and spices. Close the container with a lid.
9. Cook pilaf over high heat for the first 7 minutes. Reduce the heat and continue to simmer the dish for another 8 minutes. After that, keep it on low heat for 10 minutes and turn off the fire.
10. Beef pilaf should be kept in a cauldron under a closed lid for 35 minutes. The main thing is not to stir it.
11. Only when the pilaf has steeped can it be stirred.
12. The beef dish is ready to eat.

• The recipe for pilaf with beef is designed for a large company.
• The dish will turn out very tasty only if it is cooked in a cauldron.

For beef pilaf, it is better to use long grain rice. After washing, you need to soak it for two hours.

• Polished rice is used only for making porridge.
• You can add quince to beef pilaf for flavor.
• You can add barberries and raisins to the dish prepared for the wedding table.
• When buying rice, you should pay attention to the expiration date.