Barley pilaf with meat in a cauldron
0
1370
Kitchen
Eastern
Calorie content
116.5 kcal
Portions
6 port.
Cooking time
90 minutes
Proteins *
5.9 gr.
Fats *
8 gr.
Carbohydrates*
20.8 g
Barley can be capricious: if you do not cook, it will be stone, if you digest it, it will be a sticky porridge. For a delicious crumbly pearl barley pilaf, this cereal must be properly prepared, pre-soaked for several hours, taken in a ratio of 1: 2.5 with water and cooked as indicated in the recipe. In this recipe, you are invited to cook pilaf with beef and in a cauldron. You will have a tasty, satisfying and inexpensive alternative to traditional rice pilaf.
Ingredients
Cooking process
Cut the carrots into small cubes, transfer to a cauldron, fry together with meat and onions for a few more minutes. Then pour 1.5 tbsp into the cauldron. water and add salt to your taste, a special seasoning for pilaf or cumin. Simmer the meat with vegetables for 15-20 minutes over medium heat and covered.
After this time, transfer the soaked and washed barley into the cauldron. Spread the groats in an even layer and add hot water to the cauldron so that it covers the pearl barley by 2 cm. After boiling the pilaf, make the heat to a minimum and cook the pilaf for 35–40 minutes under a closed lid. Observe the water level in the pilaf, if the cereal is not yet boiled and there is almost no water, then add a little.
Bon Appetit!