How to cook pilaf from beef and not only

As you know, pilaf is a traditional oriental dish, and therefore it is usually cooked with lamb. But this does not mean that if you cook it with beef or with pork, it will become worse. Simply in the East, a sheep is a more common animal than a cow. A pig in Muslims is generally an unclean animal. Therefore, people who love experiments in cooking, can arise quite a legitimate question: how to cook pilaf from beef? It is on it and it is necessary to dwell in more detail.

Pilaf with beef "Domashny"

Ingredients: two or two and a half glasses of long rice, 400 grams of veal, 3 medium carrots, 1 teaspoonful without top of ground cumin, 1 onion, two-thirds of a spoonful of shredded turmeric, one quarter of a spoonful of tea red ground hot pepper (that is, no paprika , But simple), according to the taste of berries of barberry, about 2 tablespoons of tea salt.

Preparation of pilaf from beef should begin with the fact that in the cauldron to heat up the butter, and then lower it into veal. On a high heat, fry about 10 minutes. Then reduce the heat to medium and roast as much until the meat is cooked and the oil becomes transparent. Then we take out the meat, in the remaining oil from it, fill up the carrots cut into straws and the diced onions cut into cubes. Fry them on low heat for 15 - 17 minutes.

Then remove the cauldron from the fire, fill up the meat again, add spices - pepper, cumin and turmeric and salt and stir. From the top, fill the rice and smooth everything. Boil water and gently pour it on top - it should cover the mixture of meat and vegetables by about 1 centimeter. Then fill in a spoonful of tea salt. Put on medium fire. Water must be mixed over the rice, so that it can be absorbed as evenly as possible. In this case, the cauldron can not be covered with a lid.

When the water is absorbed to such an extent that it will not be visible in the upper layer of rice, weaken the fire to the mark that follows the minimum. Now just close the lid and cook for another 15 minutes. After that, turn off the fire, mix and let it brew under the lid for 20 minutes. Now you know how to cook the pilaf from beef.

Pilaf with beef. Another Recipe

For 10 servings you will need the following products: one and a half kilograms of beef, 1 kilogram of carrots, half a kilo of onions, half a kilo of rice, 450 grams of sunflower oil, 50 grams of favorite spices.

How to cook pilaf from beef, while making it as tasty as possible? The secret is simple - in addition to the standard for flat spices - turmeric and black pepper, you need to put more and those that you like most.

Kazan should be washed with hot water, put on the biggest fire. The intensity of the fire will not change until a certain moment. Preheat for 5 minutes, and then immediately pour all 450 grams of oil. Continue warming the cauldron until a faint smoke develops over it - this evaporates the oil. Onion in the meantime, clean and cut into half rings, and then throw into the cauldron. While it is fried, cut the meat into cubes, and as soon as the onion is gov, pull it out and put the meat. Fry it for 15 minutes. Carrots should be peeled and cut into strips, and when meat is ready, put it into the cauldron and fry for about 10 minutes. Then pour into the cauldron a steep boiling water and return the onions and meat to it. Reduce only now the fire and fill the salt, cook for about 20 minutes.

Boil water to cook rice. Rinse it thoroughly and fall asleep in the cauldron. Tomorrow about half an hour. 5 minutes before the end of cooking, fill with seasonings. Everything, a pleasant appetite!

Owners of multivarkers can ask - how to cook pilaf from beef in it? Very simple. Fry the meat, and then pour the water along with the salt, spices and rice into the pan of the multivarquet, set the "quenching" mode and the time of 40 minutes. After 40 minutes, pilaf in a multivarquet from beef is ready, and therefore - a pleasant appetite for you.