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Pilaf with beef: like notes. Video
Many hearty and aromatic treats of the East have long been frequent guests on the tables of Russians, and some of them managed to sign up for ordinary dishes. Plov, which is familiar and familiar to many today, is one of the oldest dishes in the East. And the options for cooking pilaf with beef are innumerable at all.
Cooking pilaf with beef: video recipe
Ingredients for making homemade beef pilaf
– beef: 1 kg; – long rice (preferably fried): 2 tbsp.; – fresh large carrots – 2 pcs.; – water or broth: 5 tbsp.; – onions: 1-2 pcs.; – garlic: 1 head; – sunflower oil: 0,5 tbsp.; – salt: 1 tbsp. spoon; – ground black pepper: 1 tsp; – ground coriander: 1 tsp; – ground turmeric: 1 tsp; – bay leaf: 2 pcs; – cumin: 1 tsp.
Walnut kernels, raisins, dried apricots, barberry give a very interesting and piquant taste to pilaf. These ingredients are not included in the classic recipe, but in the East they prepare this way.
Inventory required for making homemade pilaf with beef:
– a deep frying pan with a lid; – a large saucepan with a thick bottom or cauldron.
In the East, pilaf is usually cooked in a large cauldron with a tight lid over an open fire.
Cooking homemade pilaf with beef
Peel the beef from films and excess fat, cut into cubes about 3 by 3 centimeters, season with salt and pepper. Fry the meat in a well-heated skillet until a thin crust is obtained.
The crust on the meat will prevent it from drying out during subsequent cooking.
Reduce heat, add 1 glass of water or broth, cover and simmer for 40–45 minutes.
If you cook pilaf on the basis of broth, rather than water, the taste of the dish will be richer.
Peel the carrots and cut into thin strips. Peel the onion and chop finely. Pour sunflower oil on the bottom of a cauldron or saucepan with a thick bottom, heat and fry the onions and carrots on it for 5-6 minutes. Add rice to vegetables and fry until pleasant aroma and color.
Long rice is used for pilaf, since it contains less gluten and the dish turns out to be crumbly. Round rice is more suitable for risotto and simply viscous cereals.
Add meat to rice fried with vegetables, put a head of garlic, previously peeled from the top husk, spices and pour the remaining broth or water, mix. Make a high heat, bring the dish to a boil, then reduce the heat and simmer under the lid for another 15-25 minutes, without interfering or looking.
The pilaf is ready when all the water / broth has boiled away. If, after opening the lid, you find that a little liquid is still present, but the cooking time according to the recipe has already ended, you can turn off the heat, let the pilaf brew and absorb the rest of the water / broth.