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➠ How to cook beef pilaf in a cauldron at home

How to cook beef pilaf in a cauldron at home

663

Kitchen Eastern

Calorie content 122.9 kcal

Portions 6 port.

Cooking time 130 minutes

Proteins * 5.5 gr.

Fats * 8.8 g

Carbohydrates* 24.1 gr.

How to cook beef pilaf in a cauldron at home

Content

Although beef is considered tougher than other types of meat, in a cauldron it turns out to be soft and tender. Pilaf with beef, cooked using the correct technology in a cauldron, turns out to be rich and tasty, your family will be delighted.

Ingredients

Cooking process

Rinse the rice with running water several times. Peel the vegetables. Cut the onion into half rings, the carrots into strips.

Put the cauldron on fire, pour vegetable oil into it. First fry the onion until golden brown.

Wash and cut the beef into cubes, add it to the fried onions.

When the meat is well browned, add carrots to the cauldron, fry for about 7-10 minutes. Then add salt and black pepper to taste.

Pour hot water over the roast and continue simmering for 40 minutes.

After 40 minutes, add the cumin and continue simmering for 5 minutes. Next, lay out the rice in an even layer, add a pod of hot pepper and a head of garlic. Gently pour boiling water into the cauldron and cook pilaf over high heat for 20 minutes.

After that, add some pilaf to your taste and reduce the heat. When there is almost no water left, cover the cauldron with a lid and simmer the pilaf for 20-30 minutes over low heat.