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Uzbek style beef pilaf in a cauldron

0
1071
Kitchen Eastern
Calorie content 135.2 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 6.1 gr.
Fats * 9.7 g
Carbohydrates* 26.6 gr.
* per 100 gr. product
Uzbek style beef pilaf in a cauldron
Content

Traditionally, Uzbek pilaf is prepared with the addition of lamb. However, not everyone loves this type of meat, so we suggest making pilaf with beef. We use rice long - pilaf with this turns out to be crumbly, beautiful, the cereal never sticks together. Parboiled long rice is especially good for pilaf - even beginners can cook such rice, it is difficult to spoil it. We also recommend taking fat tail fat for frying - it gives the pilaf a special taste and richness.

Ingredients

Cooking process

step 1 out of 11
We wash the beef, dry the meat with paper towels. Cut the beef into small pieces. If the area is with bones, we also use them. The taste of pilaf will only benefit from this.
step 2 out of 11
Peel the onions, wash, dry and cut into thin half rings.
step 3 out of 11
Peel the carrots, wash, dry and cut into thin sticks.
step 4 out of 11
Let's prepare rice. We wash it until the water comes out of the cereal transparent, and the grains themselves acquire a "glassy" appearance. Pour the washed rice in cold water for an hour. After soaking, rinse again and leave on a sieve so that the water glass.
step 5 out of 11
We heat the cauldron to a hot state. Cut the fat tail fat into small cubes and put them on the bottom of the hot cauldron. Fry the fat by melting it. We remove the greaves with a slotted spoon and discard. Add a little vegetable oil to the fat, since further oil addition is not provided.
step 6 out of 11
Put the prepared pieces of beef in the fat. Fry them until a light crust appears on the meat.
step 7 out of 11
Put chopped onions on top of the browned meat. Fry everything together until the onions are golden brown. Then pour in enough hot water so that it completely covers the beef. Cook the meat in the resulting broth for thirty to forty minutes. The broth should evaporate and the beef should soften.
step 8 out of 11
Then add the carrots, stir and continue cooking until they soften a little - literally three to four minutes.
step 9 out of 11
Then pour spices, salt and washed heads of garlic into the cauldron. Pour in some hot water so that it barely reaches the surface of the ingredients. Bring the contents of the cauldron to a boil, close the lid and cook for thirty minutes.
step 10 out of 11
Trying beef - the meat should already be soft. Pour the prepared rice evenly onto the contents of the cauldron. Pour in hot water in such an amount that it covers the rice by one and a half to two centimeters. Bring the water in the cauldron to a boil, cover and cook pilaf for twenty minutes. Then we open the lid, pierce the pilaf in several places with a stick (for example, with Chinese chopsticks), cover with a lid, make the minimum heat and simmer the pilaf for another fifteen minutes until cooked.
step 11 out of 11
We lay out the finished pilaf from the cauldron immediately on portioned plates or lay it out on a flat serving dish. We wash the greens, dry them and chop finely with a knife. Sprinkle pilaf with herbs and serve hot.

Bon Appetit!
 

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