Pilaf is one of the most beloved oriental dishes spread throughout the world. During its existence, the technique of its preparation has become so diverse that many housewives simply have no idea how to make the treats right. That is why the time has come to consider a step-by-step recipe for beef pilaf and some of its popular modifications.

Classic beef pilaf

Such a fragrant, hearty, incredibly beautiful and crumbly dish will be appropriate for any occasion, whether it is a family dinner or a festive feast. The technique of cooking pilaf is quite simple, but still you have to take into account some nuances.

Ingredients:

  • beef - 550 g;
  • steamed rice - 3 tbsp .;
  • sunflower oil - 200 ml;
  • water - 1.2 l;
  • garlic - head;
  • onions - 350 g;
  • carrots - 520 g;
  • zira - ½ tsp;
  • barberry (dried) - ½ tsp;
  • hot pepper - a pinch;
  • ground pepper - ½ tsp;
  • turmeric - 1 tsp;
  • salt - 1 tsp.

Work Stages:

  1. Chop the carrots into small strips using a special vegetable cutter (if any). Cut the onion into very small cubes.
  2. The meat is divided into pieces of medium size.
  3. In a cauldron or cast-iron frying pan, thoroughly heat the oil, fry the beef on it until a delicious crust appears. Add vegetables, simmer the ingredients together for 5 minutes (maximum).
  4. It's time to season the zirvak. So in the East is called frying with a list of certain spices used to make pilaf (all listed in the composition). Pour the ingredients together with salt into the cauldron, mix. Close the lid, simmer on low heat for 35-40 minutes.
  5. Pour in water, wait until it boils, then pour in washed rice. Now you can not mix the components of the treat until the moment of its preparation.
  6. Cover the composition with a lid, simmer for 20 minutes.
  7. After we put in a porridge a slightly peeled head of garlic, collecting a little groats with a slide. Tomim another 15 minutes.
  8. When the dish is ready, remove it from the heat, mix gently, then wrap it up and let it brew.

We serve hot pilaf with a lot of greens and vegetables.

Advice! It is better to use refined oil, as in a dish you need a sufficiently large volume of it.

Uzbek cooking

One of the most popular and respected variations among pilgrims around the world is pilaf, a dish prepared in Uzbek. The treat differs from its counterparts in its wonderful aroma and delicate, oriental taste.

Structure:

  • beef - 550 g;
  • rice - 520 g;
  • onions - 510 g;
  • carrots - 510 g;
  • vegetable oil - 175 ml;
  • quince - 255 g;
  • zira - 1 tsp;
  • garlic - head;
  • ground pepper - 1 tsp;
  • turmeric - 2 tsp;
  • paprika - 1 tsp;
  • barberry - 15 g;
  • salt - 1 tsp.

 

Work Stages:

  1. We take fresh quince only during the season. Otherwise, you will have to use a canned fruit analog. Cut fresh fruits into slices, remove the middle with seeds.
  2. We wash the rice several times in water, clean the beef, then grind it with medium slices.
  3. We chop the onion with thin rings, and the carrots with straws.
  4. We heat the oil in a deep saucepan, then fry the meat on it. Time - 8-10 minutes with vigorous stirring.
  5. Add onions and zira, cook for 5 minutes. We introduce carrots, simmer the ingredients for 10 minutes.
  6. Pour spices, mix, then combine the pilaf dressing with water. As soon as the mixture boils, reduce the heat, cover the dish with a lid, simmer for 20 minutes.
  7. We put quince in the stewpan, after pouring rice. Add garlic slightly peeled (whole head).
  8. Water should cover the filling by 1.5 cm. If there is not enough liquid, add boiling water. Cover, cook for 15-25 minutes.
  9. The Uzbek dish will be ready as soon as all the water has evaporated. Stir the pilaf, serve to the table with fresh tomatoes and green onions.

With the addition of liver and herbs

A very unusual combination of ingredients, as for pilaf, however, the taste of the treat is obtained original.

Required Components:

  • beef - 320 g;
  • rice - 1.1 kg;
  • liver - 320 g;
  • lard - 250 g;
  • onion - 3 pcs.;
  • vegetable oil - 110 ml;
  • olive oil - 30 ml;
  • cilantro or parsley - a bunch;
  • black pepper - 1 tsp;
  • zira - 1 tsp;
  • garlic - head;
  • salt - 1 tsp.

Work Stages:

  1. We wash the rice several times, soak for 45 minutes in warm water.
  2. Remove the film from the liver, clean it. Put in a pan with water, put on fire. We take it from the tank at the moment when the composition boils. After cooling, cut the liver into thin strips.
  3. The lard is frozen on the eve in the freezer, then chopped into small cubes.
  4. For cooking, you will need a deep pan or cauldron. Heat the oil in a container, fry beef on it. After 2 minutes, enter the liver, then add lard.
  5. Fry the components with constant stirring. Add spices and salt.
  6. Finely chop the greens, send to the cauldron.
  7. Fill the composition with water, leave to boil. After we add onion chopped in half rings and prepared rice. Pour in olive oil, add water (if necessary), close the composition with a lid.
  8. When the contents of the cauldron begin to boil actively, mix the components. We continue to work until all the liquid has evaporated. After we cover the dish with a lid and simmer for 20 minutes at the very minimum heat.

Loose Georgian pilaf

It is this recipe for treats that is called the most fragrant and unusual in taste. Let's try to cook and check.

Necessary components:

  • beef –520 g;
  • lamb ribs - 260 g;
  • rice - 1 kg;
  • carrots - 2 pcs.;
  • onion - 3 pcs.;
  • garlic - head;
  • vegetable oil - 480 ml;
  • ground pepper - 1 tsp;
  • zira - 1 tsp;
  • turmeric - 1 tsp;
  • barberry - 1 tsp;
  • salt - 1 tsp;
  • cilantro is a bunch.

Work Stages:

  1. As is customary in Georgia, we will cook beef pilaf in a cauldron with the addition of lamb ribs.We heat the oil, fry the ribs at a high temperature. When the bones darken, take them out, cut off the prepared mutton meat.
  2. Chop the carrots into small strips, and chop the onions in half rings.
  3. We send to the cauldron chopped beef, fry for 7 minutes. Add vegetables, cook for 5 minutes.
  4. Pour seasonings and lamb meat, mix, simmer for a few moments, then fill the composition with water.
  5. When it begins to boil, pour rice washed in several waters. The liquid should cover it 2 cm. If necessary, add a little boiling water.
  6. When the water almost boils, we introduce the garlic head into the middle, sprinkle with chopped herbs. Tom under the lid over low heat for 30 minutes.

Advice! Instead of cilantro, you can use parsley.

Option with dried apricots and raisins

Finally, consider a very delicious recipe on how to make pilaf in a slow cooker made from beef with the addition of dried fruits.

Structure:

  • rice - 1 multi-glass;
  • beef - 500 g;
  • carrots - 1 pc.;
  • vegetable oil - 150 ml;
  • salt - ½ tsp;
  • dried apricots, raisins, prunes, dates - 60 g each;
  • turmeric - 1 tsp;
  • zira - 1 tsp;
  • barberry - 2 tsp.

Work Stages:

  1. Wash dried fruits, soak in warm water for 15-20 minutes. Then cut into thin strips (except for raisins).
  2. Cut the meat into small pieces, chop the carrots into strips.
  3. In a slow cooker, heat the oil using the “Baking” mode. Fry meat for 15 minutes, then add carrots and dried fruits. Cook for 10 minutes. We introduce washed loose rice, salt, season with seasonings.
  4. Pour 2 multi-glasses of water, activate the program "Pilaf". Close the lid, wait for the sound signal.
  5. After we introduce the head of garlic into the dish, let it brew for 20 minutes.

Serve hot with hot pepper and summer salad.

Preparing a delicious pilaf with the right oriental taste is easy if you have several suitable recipes in stock. Try it, the result will impress you.

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