Pilaf with beef
6 servings
30 minutes
From the restaurant Beer Happens
1
Rinse the rice thoroughly, draining the water 4-5 times. Soak in warm water for 30 minutes to swell. Cut the beef into medium pieces. Fry the beef in preheated vegetable oil in a cast iron pot until a crust forms.
- Rice: 750 g
- Beef: 800 g
- Vegetable oil: 100 ml
2
Finely chop the onion. Cut the carrot into sticks. Add the onion to the beef and fry for 2 minutes. Then add the carrot and fry for 2-3 minutes. Add 650 ml of water, salt, and bring to a boil.
- Onion: 2 heads
- Carrot: 350 g
- Salt: to taste
3
Cook the meat with seasoning for 13-16 minutes, covered.
- Seasoning for pilaf: 3 teaspoons
4
Peel the garlic. Place it in the pot. Drain the water from the rice. Add it to the pot and level it. Add water (as it evaporates a bit when cooking meat) so that it covers the rice by 1 cm. After that, cook the rice for 40 minutes. When the water in the pot evaporates, gather the rice from the walls. Make several indentations on the surface of the rice (to the bottom of the pot) with a wooden stick. Cover the pot with a lid and let it simmer on low heat for the remaining time.
- Garlic: 4 heads
- Rice: 750 g
5
Stir the pilaf and serve it on a plate.
- Rice: 750 g
- Beef: 800 g
- Carrot: 350 g
- Garlic: 4 heads
- Onion: 2 heads
- Seasoning for pilaf: 3 teaspoons
- Vegetable oil: 100 ml
- Salt: to taste