Pilaf with beef in a multicooker
4 servings
60 minutes
Beef pilaf in a multicooker is a cozy and aromatic dish that combines the traditions of Uzbek cuisine with the convenience of modern technology. This recipe has its roots in ancient caravan inns where pilaf was a symbol of hospitality and abundance. Juicy meat infused with spices, the sweetness of raisins, and the rich flavor of chickpeas create harmony in every bite. Carrots add a gentle sweetness while garlic provides a savory depth. The pilaf cooks effortlessly in the multicooker, allowing the aromas to fully develop. It should be served hot with fresh vegetables and herbs to highlight the richness of flavor. This dish is not just food; it is true culinary art that warms the soul and brings people together at one table.
1
Prepare all the ingredients.
2
Cut the carrot into thick sticks.
- Carrot: 200 g
3
Cut the onion into half rings.
- Onion: 2 heads
4
Cut the tip of the garlic head to expose the cloves.
- Garlic: 1 head
5
Cut the beef into cubes.
- Beef: 350 g
6
Pour oil into the multicooker.
- Vegetable oil: 5 tablespoon
7
Put meat, onion, and carrot in the multicooker. Start the 'Fry' mode for 20 minutes.
- Beef: 350 g
- Onion: 2 heads
- Carrot: 200 g
8
After 20 minutes, add raisins, chickpeas, spices, and garlic. Mix.
- Raisin: 50 g
- Canned chickpeas: 100 g
- Spices for pilaf: 10 g
- Cumin (zira): 0.5 tablespoon
- Garlic: 1 head
- Salt: to taste
- Ground black pepper: to taste
9
Add rice and carefully pour in water. Start the 'Pilaf' mode - the process will take 20 minutes.
- Rice: 250 g
- Water: 300 ml
10
Serve the ready pilaf hot.