One of the traditional dishes of oriental cuisineis a pilaf. There are a lot of recipes for cooking this dish. In the countries of the east, lamb is more preferable than any other meat. But for this purpose, and fit beef, veal, pork, turkey or chicken. How to cook beef pilaf? You need to buy the right products. It is also desirable to have a cauldron or at least a sucker. Then proceed to prepare according to the presented recipes.
Beef pilaf
1 kg of beef washed, cleaned of films andcut into pieces. Fry in a butterfish in cream butter until half cooked, add the finely chopped onion head. Dilute a spoonful of tomato paste in the water, add salt and add spices, pour into the whitewater. Top put the head of garlic and cook for about an hour until meat is ready. Add 200 grams of rinsed rice, cover and put on for about half an hour in the oven. Stir and serve to the table.
Pilaf with beef and carrots
600 g of beef fillets beat off and cut intolarge pieces. 2 carrots and 3 onion heads, clean and wash. Grate the carrots, and cut the onions into thin half rings. Divide the garlic head into slices and clean. Pour vegetable oil into the kazanok and strongly heat it. Fry consecutively the onion, carrots and meat. Onions and carrots set aside. Add a little water to the meat, put it under the lid for about half an hour. Again, fry the pieces of meat by removing the lid and evaporating the remaining liquid. On the meat lay a layer of onions, and then carrots. Rinse the rice and evenly sprinkle it over the carrots. Deep in the rice, place the garlic cloves. Pour about a liter of salted boiling water. For flavor, put the bay leaf. Cook the pilaf, without covering the lid, about 25 minutes on low heat. Put a couple of pieces of butter on top and place the pilaf in the oven on a weak fire. It is necessary that the rice is crumbly and dry. Put the pilaf on a dish, pepper and stand for several minutes in the oven, then the rice will be soaked with the juice of vegetables and beef.
Uzbek pilaf from beef
It is prepared traditionally in the cauldron. In the case of cooking pilaf at home, the bottom of the cauldron should be flat, and in nature - it should be round.
For preparation it is necessary to pour on the bottom of the cauldronvegetable oil by about ½ centimeter. Preheat it and lay out the cut into 4 pieces of beef fillet weighing about 400 g. Fry the meat until a crust is formed. Cut a large onion head and add it to the meat. 2 large carrots cut into strips with a thickness of about 3 mm. Add to beef with onions and simmer for about 3 minutes, then stir. Stew for about 10 minutes over a large fire. Carrots should be soft and not break.
Rinse several times with 600 grams of rice in cold water,until it becomes transparent. Add 20 grams of zira to Kazan, as much seasoning as barberry, salt. Boil a liter of water. Put the rice in the cauldron, not mixing it with the rest of the ingredients. Pour the boiling water so that it covers the rice by one and a half centimeters. Add salt water. Do not cover the lid of the cauldron, on high heat to evaporate the water. From rice make a hill in the middle of which to make a hole with a knife. Cover the cauldron with a lid and wrap it with 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 a plate, put pieces of meat on top.
Pilaf with beef with cabbage
Cut the beef slices in small pieces.Melt in a deep frying pan 100 grams of margarine and fry the meat. Shred 2 bulbs, rub 2 carrots and put in layers in a frying pan. Salt. From two bouillon cubes, a spoonful of tomato paste and water, make a broth and pour a small part into the meat. 250 grams of fresh cabbage. Boil a half a cup of rice. Cabbage and rice add to the frying pan. Pour in the remaining broth so that it covers the rice by 2 cm. Stew until ready, adding water if necessary. Do not mix layers during cooking. Sprinkle the pilaf of beef with chopped herbs and ground pepper.
