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Beef plov in a cauldron
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Beef plov in a cauldron

60 min4 serv.19 февр. 2026 г.

Description

This pilaf is prepared following one simple rule: the proportions should be such that the amount of meat equals the amount of carrots and rice. Easy, isn't it? Now let me tell you how.

Instructions

  1. 1

    Step 1

    Step 1

    First, cut the tail fat into small cubes. Heat the cauldron, add the fat, and render it.

  2. 2

    Step 2

    Step 2

    Now wash and peel the carrot. Cut it into thick julienne strips.

  3. 3

    Step 3

    Step 3

    Now let's prepare the beef. Cut the meat into medium-sized pieces (like for goulash). In principle, you can cut the meat smaller—it all depends on your preferences. Once the fat has melted, remove the cracklings from the cauldron. Turn the stove up to maximum heat and carefully place the meat pieces into the fat. While the meat is frying, slice the onion into quarter-rings. Add it to the meat once the meat has already browned.

  4. 4

    Step 4

    Step 4

    After the onion has been sautéed in the meat, add the prepared carrots to the cauldron. Mix everything well, add salt, and half of the total amount of cumin. Sauté until the carrots are cooked. Then pour in hot water just enough to cover all the ingredients. Simmer until the meat is almost done, which will take approximately 40 to 60 minutes.

  5. 5

    Step 5

    Step 5

    Rinse the rice thoroughly. This is very important. Now season the prepared zirvak (add a bit more salt than usual, as the rice will absorb some of it). Take the garlic, remove the skin minimally (with your fingers), and place it in the center of the zirvak. Add the chili pepper there as well. Simmer everything together for about another 10 minutes.

  6. 6

    Step 6

    Step 6

    Place the washed rice on top of the prepared zirvak. Carefully, using a spoon, spread it evenly over the entire surface (do not mix at all!). The water should cover the rice to a height of about 1 cm. Sprinkle the remaining zira over everything. Simmer the dish under a closed lid for about 25 minutes over low heat. If necessary, remember to add water.

  7. 7

    Step 7

    Step 7

    At the end, remove the garlic and chili pepper, then gently stir the ready pilaf. Serve it hot, portioned out onto plates.