Hearty beef pilaf
Description
The recipe won't take much time. I've long been cooking pilaf in a special thick-bottomed and thick-walled cauldron (a duck cooker). This dish was prepared at the cottage on a homemade stove, so cooking time at home might be slightly less. The dish turns out aromatic, fluffy, hearty, and nutritious. Serve hot.
Instructions
- 1
Step 1
1. I start the preparation by soaking the rice in cold water with a tablespoon of salt added, leaving it for 2 hours (the longer, the better).
- 2
Step 2
2. Wash the beef and cut it into pieces, peel and wash the onion, slice it into half-rings, peel and wash the carrot, cut it into thin strips.
- 3
Step 3
3. I place the kazan on the stove, pour vegetable oil into it, and put the meat only on a well-heated surface, stirring constantly during the first few minutes so that it doesn't stick to the bottom.
- 4
Step 4
4. I fry the meat until a golden crust forms, until it releases all its juices.
- 5
Step 5
5. After the meat has acquired its characteristic color, I add the chopped onion to it.
- 6
Step 6
6. When the onion turns golden, I add the carrots, mix and cook until soft.
- 7
Step 7
7. Drain the water from the rice, place it on top of the meat, add a little salt and all the spices, put in the garlic (do not peel it). Pour water into the pot so that it covers the rice by two fingers.
- 8
Step 8
8. Cook under a closed lid for about half an hour (maybe a little longer), turn off the heat, mix the pilaf, and serve hot.