Plov has long been a gastronomic brand in many eastern countries, where a combination of tender meat and a fragrant side dish can be found at any feast. Traditionally, this dish contains low-fat mutton, but modern housewives like to cook pilaf with beef, which is much simpler, faster and cheaper.

A simple recipe for beef pilaf in a pan

If there is no cauldron among your household utensils, then you can cook pilaf in an ordinary pan. This method has several advantages: in a pan, you can cook pilaf much faster, and the meat does not lose its juices, but rather becomes softer and more tender.

Ingredients Composition:

  • beef pulp - 500 g;
  • long-grain rice - 400 g;
  • turnip onion - 3 pcs.;
  • sweet carrots - 2 pcs.;
  • vegetable oil - 90 ml;
  • filtered water - 4 tbsp .;
  • garlic - 1 head;
  • curry - 15 g;
  • Lavrushka - 3 pcs.;
  • zira - 3 g;
  • salt.

For the recipe, any type of rice is suitable, except brown rice, but long-grain rice will be the best flavoring solution.

Cooking method:

  1. We wash the rice and leave it in the water for half an hour, so that the cereal takes in more water and cooks faster.
  2. Cut the meat into portioned cubes and dry it with a paper towel to remove excess fluid.
  3. Peel the vegetables and cut: carrots - into strips, onions - in half rings.
  4. Pour oil into a deep pan and fry pieces of meat on it for about 10 minutes.
  5. Next, add the onion and stirring, bring it to transparency.
  6. We pour carrot straws into the pan and simmer all the ingredients for another couple of minutes.
  7. Add seasonings and garlic to the pilaf base.
  8. Pour everything with boiling water and leave to simmer for 5 minutes so that the meat is saturated with the smells of seasonings.
  9. We pour the rice into the pan, level it so that the cereal is completely covered with water.
  10. When the latter is completely absorbed into the rice, leave the pilaf on the fire for another 5 - 8 minutes.

Pilaf is ready!

Uzbek in cauldron

The secret of the most delicious pilaf is its preparation in dishes with thick walls. That is why they try to languish this dish in cauldrons, cast-iron pans and pots. As such a cooking option, we will consider pilaf in Uzbek.

Ingredients Composition:

  • beef on the bone - 800 g;
  • sunflower oil - 200 ml;
  • onions - 400 g;
  • rice - 600 g;
  • young carrots - 650 g;
  • garlic - 2 heads;
  • zira, pepper, salt;
  • greenery.

Cooking method:

  1. Pour the oil into the cauldron and heat it to a light haze.
  2. We spread portioned slices on the bones in the cauldron and fry them until a light “blush” is obtained.
  3. Add the onion sliced ​​in half rings and bring it to softness.
  4. Pour water into the cauldron so that it covers the meat, and cook the beef for about half an hour so that all the liquid evaporates.
  5. Fry the meat a second time. To do this, leave it in a cauldron over high heat for 2 to 3 minutes. It is necessary that all juices are “sealed” in the meat.
  6. Add carrots to the meat base, without stirring the ingredients.
  7. After 5 minutes, mix the pilaf base and fry the carrots for about 3 minutes.
  8. Add all seasonings, put whole heads of garlic and fill the contents of the cauldron with water so that it covers vegetables and meat.
  9. Simmer for about 20 minutes on a low heat under a lid.
  10. If after the sample the meat is ready, you can proceed to falling asleep rice. Pour groats on top of vegetables and meat, cover them with a uniform layer. If there is not enough water (it should be 1 cm higher than rice), then carefully add boiling water to the cauldron without disturbing the cereal layer.
  11. When the water has completely evaporated, we check the rice for readiness. If it is soft, we form it in a hill in the center of the cauldron and leave it for another 10 minutes under the lid so that the excess liquid finally leaves the dish.

Pilaf is ready!

Beef pilaf recipe involves adding carrot straws. It is better to do it manually using a knife. Grater carrots are too thin for pilaf and quickly lose their taste.

With mushrooms

The combination of meat with cereals can be found not only in oriental cuisine. For example, pilaf with mushrooms is a traditional Croatian dish. True, in the classic recipe, venison is used instead of beef, but no one forbids modern housewives to dream up and use more familiar ingredients.

 

Ingredients Composition:

  • veal - 500 g;
  • long-grain rice - 500 g;
  • champignons - 250 g;
  • onion - 2 pcs.;
  • young carrots - 2 pcs.;
  • garlic - head;
  • white wine - 200 ml;
  • Eastern seasonings - cumin, coriander, hot red pepper and paprika;
  • salt.

Cooking method:

  1. In a cauldron we heat vegetable oil "to a haze".
  2. We spread in the cauldron portioned pieces of veal and fry them until golden brown.
  3. Add half the onion rings to the meat and bring them to softness.
  4. Pour quarters of champignons into the cauldron and simmer everything until the excess liquid evaporates.
  5. Pour carrot straws, oriental spices, garlic and fry the pilaf base for about 5 minutes, constantly stirring the contents of the cauldron.
  6. Pour wine into a cauldron and simmer everything until it is completely evaporated under the lid.
  7. Next, put the groats in the cauldron, fill everything with water so that the liquid covers all the ingredients. Stew pilaf under the lid,
  8. We try rice for preparedness. If the cereal is soft, then turn off the fire and leave the pilaf for half an hour for "rest". It should be saturated with the smells of all the ingredients.

Pilaf is ready!

Loose and tasty pilaf in the oven

If you like the loose texture of pilaf, it is better to choose a step by step recipe for cooking this dish in the oven.

Using uniform heating, the cereal is prepared not due to the hot liquid next to it, but due to the high temperature maintained along the perimeter of the cauldron. This makes the rice crisp and tender.

Ingredients Composition:

  • beef fillet - 350 g;
  • rice - 300 g;
  • sweet carrots - 1 pc.;
  • sunflower oil - 20 ml;
  • onions - 2 pcs.;
  • garlic - head;
  • seasonings - barberry, zira, hot pepper (red and black), paprika, lavrushka;
  • salt.

Cooking method:

  1. Fry the beef slices in oil in a cauldron until crusty.
  2. While the meat is fried, rinse the rice and leave it in water for swelling.
  3. Next, fill the onion, chopped in half rings in the cauldron, and also fry.
  4. Pour the straws from the carrots to the ingredients and continue to fry the contents of the cauldron.
  5. Drain the rice and pour it into the cauldron.
  6. Add all seasonings, garlic, salt to taste.
  7. Level the surface of the pilaf and fill it with hot water to cover all the contents.
  8. We put the cauldron in the oven and cook the pilaf for about an hour. Before you put the dish for cooking, the oven must be heated to 180 - 200 degrees.
  9. Check the rice for readiness. If it is soft, then put the cauldron back, already in the oven off, for 20 minutes.

Pilaf is ready!

You can also cook pilaf with beef in a slow cooker according to this recipe. This is very convenient, since many devices have a program for this particular dish.

Original recipe of bulgur with beef

Bulgur is a relatively new cereal in our market, although in Arabic culture a huge number of dishes are built on this product, including various variations of pilaf.

Ingredients Composition:

  • beef fillet - 500 g;
  • bulgur - 2 glasses;
  • onions - 2 pcs.;
  • young carrots - 2 pcs.;
  • sunflower oil - 125 ml;
  • garlic - head;
  • sweet and hot peppers, zira, salt

Cooking method:

  1. In hot oil in a cauldron, fry the meat for about 5 minutes. Next, we fall asleep half rings of onions and straws from carrots. Stew the contents of the cauldron for another 10 minutes.
  2. Pour water so that the liquid covers the surface of the ingredients. We introduce spices and leave the cauldron under the lid over low heat for 15 minutes.
  3. Add garlic and fall asleep bulgur.
  4. Mix the contents of the cauldron and add boiling water. Water should be just above the level of the ingredients. Stew pilaf until it is completely evaporated.
  5. We check meat and cereals for readiness. If everything is in order, leave the dish under the lid for another half hour, so that the bulgur is infused.

Pilaf is ready!

Beef pilaf is a universal dish. Properly cooked meat in combination with fragrant cereals can become the decoration of a festive feast and delight your loved ones with its wonderful taste.

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