Barley pilaf with meat
Description
The recipe won't take much time. In this recipe, you'll learn how to make pilaf from barley with meat—a very tasty and filling dish perfect for a family lunch or dinner. Many people don't like barley, but I think the reason is that it's quite difficult to cook properly, as it often turns out tough. However, if prepared correctly, you'll see just how delicious and aromatic barley can be, especially in this simple barley pilaf with meat. This dish is prepared just like regular pilaf, but, as you've already understood, instead of rice we use barley, giving this familiar dish a completely new and unique flavor. Serve hot.
Instructions
- 1
Step 1
Remove sinews and membranes from the meat, rinse, and cut into small pieces.
- 2
Step 2
Cut the onion into half-rings and the carrot into strips.
- 3
Step 3
Pour oil into a cauldron and heat it well. Add the chopped meat and fry until a golden crust forms, then add the onion and continue frying. When the onion turns golden, add the carrots and fry until soft. Now add cumin and tomato paste, mix everything and fry for a couple of minutes. Then add paprika and barberry, put the hot pepper and a whole head of garlic (peeled) into the cauldron.
- 4
Step 4
Now pour hot water into the cauldron so that it rises about 1.5-2 centimeters above the meat. When the liquid comes to a boil, add salt, cover the cauldron with a lid, and simmer for 40 minutes.
- 5
Step 5
Rinse the pearl barley thoroughly and spread it on a towel to dry.
- 6
Step 6
Now place the barley on a heated skillet and fry it for a couple of minutes without adding oil, until it gives off a pleasant nutty aroma.
- 7
Step 7
Place the fried barley into a cauldron, spread it evenly, and pour boiling water over it until the water level is about 2 centimeters above the grain. When the liquid comes to a boil, reduce the heat to the lowest setting, cover the cauldron with a lid, and cook the plov for about 40-45 minutes. Once the grain is fully cooked and the liquid has completely evaporated, remove the plov from the heat and stir. Serve the dish onto plates and bring to the table.