Spicy pilaf with ground beef
8 servings
40 minutes
Spicy pilaf with beef mince is a fragrant dish of Uzbek cuisine, where traditional ingredients blend with unexpected accents. The history of pilaf goes back to ancient times, and this version with the addition of vermicelli and spices gives it a unique character. Butter makes the texture tender, while allspice and cinnamon create a warm, rich flavor with spicy notes. Pine nuts and fresh parsley finish the composition with light freshness and pleasant crunch. This pilaf is perfect for cozy family dinners or special occasions when you want to surprise guests with an unusual combination of ingredients. With its simple preparation and rich taste, it can become a favorite dish in your kitchen.
1
Take a deep skillet and melt 3 tablespoons of butter in it. Sauté the minced meat and onion over medium-high heat for 3 minutes and transfer the sauté to a separate bowl.
- Butter: 5 tablespoon
- Ground beef: 250 g
- Onion: 1 head
2
Then add another 2 tablespoons of oil to the same pan and add the vermicelli. It should be fried until golden for about 4 minutes.
- Butter: 5 tablespoon
- Vermicelli: 50 g
3
Then pour water into the saucepan, add rice, return the fried beef mince with onions, and season with fragrant pepper, cinnamon, and salt.
- Water: 3 glasss
- Rice: 2 glasss
- Ground beef: 250 g
- Ground allspice: 0.5 teaspoon
- Cinnamon: 0.5 teaspoon
- Coarse salt: 0.5 teaspoon
4
Bring the pilaf to a boil, then cover with a lid and reduce the heat to low. Cook for about 17 minutes until the rice is soft and the liquid is fully absorbed.
5
Evenly mix parsley with nuts into the prepared pilaf. Serve hot.
- Chopped parsley: 0.5 glass
- Toasted pine nuts: 0.5 glass
