Pilaf is one of the oldest dishes on Earth and the recipe for its preparation is easy to find in the cuisines of different Asian nations. One of the most delicious, nutritious and aromatic options for making pilaf is beef pilaf.
From the history of pilaf
According to legend, pilaf was first cooked by order of the great Alexander the Great, who had to feed his many thousands and very voracious army during the campaign against India. Alexander needed a hearty dish, ingredients that could be transported on a single camel. Pilaf was recognized as the best of the dishes presented to the harsh court of the commander! And today the recipe for pilaf is widely known throughout the territory of the once mighty empire of Alexander the Great.
Ingredients
Beef (preferably boneless) - 400 g, long-grain or medium-grain rice - 1.5 cups, onions - 1 pc., Carrots - 1 pc., Salt, pepper, seasoning for pilaf - to taste, vegetable oil (you can use a mixture of oils: sunflower, cottonseed, linseed..) - 70 g, garlic - 1 clove.
Cooking procedure
Pour rice into a deep bowl, rinse well and cover with boiling water.
While the rice is steaming, prepare "zirvak" - the meat base of the pilaf, consisting of meat, carrots and onions. Use beef for boiling or roasting - these meats are easy to boil. If the meat is pitted, separate the flesh from the bones and fat. Rinse the beef thoroughly and pat dry with paper towels. Cut into small pieces.
Pour vegetable oil into a cauldron and put on fire. Put pieces of meat in oil heated to a light haze and fry over high heat, stirring, for 5 minutes until a crust appears. The pieces should be lightly browned and the crust should be an appetizing brownish-golden color. Do not wait until 100% of the surface is browned - this is not necessary. Chop the onion and add to the meat, mix everything. Fry the onions until golden brown.
Cut the carrots into small pieces and add to the meat and onions. Fry for about 3 more minutes over medium heat. Make sure that the onions do not burn. Add pilaf seasoning, salt and pepper to taste and mix well.
Put the steamed rice (you can directly with the water in which the rice was steamed) in the cauldron and smooth it over the entire surface. Place a clove of garlic in the center and add water so that it is one finger taller than the rice.
Bring to a boil over high heat, then reduce heat to low and cover tightly.
After half an hour, turn off the heat, but do not remove the cauldron from the stove - pilaf needs another 15-20 minutes to brew.
