Fragrant beef pilaf
5 servings
90 minutes
Fragrant beef pilaf is a dish that combines the rich flavor of meat, sweet carrots, and spices that create a unique aroma. This pilaf is inspired by Eastern traditions, where each spice plays an important role in revealing the taste. Tender pieces of beef infused with the scent of cumin and turmeric harmoniously blend with fluffy rice that absorbs all the juices of the meat and vegetables. Barberry adds a subtle tartness, giving the dish a special piquancy. Garlic simmering in the middle of the pot deepens and enriches the flavor. Such pilaf would be a wonderful choice for a cozy family dinner or festive gathering, bringing warmth and richness to every bite.
1
Cut the onion into half rings.
- Onion: 2 heads
2
Chop the carrot into sticks.
- Carrot: 4 pieces
3
Cut the meat into medium-sized pieces.
- Boneless beef: 500 g
4
Place the onion in hot sunflower oil and fry until golden brown.
- Onion: 2 heads
5
Add meat and cook for 6-8 minutes.
- Boneless beef: 500 g
6
Add carrots to the meat, cook for about 8 minutes.
- Carrot: 4 pieces
7
Add all the necessary spices and sauté a little.
- Turmeric: 1 teaspoon
- Cumin seeds: 1 teaspoon
- Ground red pepper: 0.3 teaspoon
- Dried barberries: 1 tablespoon
- Ground black pepper: to taste
- Black peppercorns: to taste
- Salt: to taste
- Ground paprika: 0.5 teaspoon
8
Pour about half of the total required volume of water into the cauldron, bring to a boil, and cook on low heat under a closed lid for about 30-40 minutes.
- Water: 550 ml
9
The rice should be washed well.
- Short-grain (round) rice: 300 g
10
After the meat is stewed, carefully add the rice and level it out. Do not stir anything!
- Short-grain (round) rice: 300 g
11
Carefully pour in the remaining water, cover with a lid, and simmer for about 40 minutes.
- Water: 550 ml
12
Do not stir the pilaf during the cooking process!
13
Periodically check the rice and when it absorbs half the liquid, press a head of garlic into the center, cover with a lid, and let it cook further. If necessary, carefully make holes in the pilaf to allow steam to escape better.
- Garlic: 1 head
14
When the pilaf is ready, gently stir it with a spatula.
