Cooking real Uzbek pilaf is a complex action, the features of which can only be found out from those who know the traditional recipe. We offer you a recipe that does not pretend to be a national dish, but allows you to cook pilaf with beef, and not rice porridge with meat.
It is necessary
-
- 700 g rice
- 1 kg of beef
- 3 carrots
- 3-4 onions
- black pepper
- salt
- 0, 5 tbsp. spoons of barberry
- 0, 5 tbsp. spoons of cumin
- 1 teaspoon turmeric
- sunflower oil
Instructions
Step 1
Cut the onion into large cubes or strips. In a large amount of highly heated sunflower oil, fry it until golden brown.
Step 2
Cut the beef into large pieces. Add it to the cauldron to the onion, fry for 15-20 minutes.
Step 3
Chop the carrots into strips, put in a cauldron and fry all the ingredients for another 10 minutes, without covering the dish with a lid.
Step 4
Add spices to the meat: pepper and salt (to taste), cumin, barberry, turmeric. For a special aroma and golden color, you can use a little saffron. Stir the contents of the cauldron. Fill it with water (it should cover the meat). Cover the cauldron with a lid and simmer the meat over medium heat for half an hour.
Step 5
Wash the rice in cold water 3-5 times. Put it in a cauldron on the meat, level the layer without mixing with the previous one. Carefully fill it with hot water on 1 finger (about 1.5 cm), salt. When the water has evaporated from the surface, add more water.
Step 6
Cover the cauldron with a lid, leave the dish over low heat until tender (another 15-20 minutes).
