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➠ Pilaf with beef in a wok

Pilaf with beef in a wok

1334

Kitchen Eastern

Calorie content 134.9 kcal

Portions 3 port.

Cooking time 90 minutes

Proteins * 5.5 gr.

Fats * 7.1 gr.

Carbohydrates* 29.1 gr.

Content

In addition to a cauldron, ducklings and a saucepan, rich pilaf can be cooked in a wok. This is a special frying pan that is often used in oriental cooking. The cooking technology is not very different from the traditional one.

Ingredients

Cooking process

Wash the meat and vegetables. Cut the beef into cubes, the onion into half rings, the carrots into thin strips.

Put the wok on high heat, pour in vegetable oil. Fry the onions until soft.

Then add the meat and continue to fry, stirring occasionally.

When all the liquid from the meat has evaporated, add the carrots, cumin and salt the frying well, cook for 5 minutes.

Soak the saffron in hot water for a few minutes.

Add washed rice, garlic, pepper mixture, chopped dried apricots and saffron infusion to the wok.

Gently top up with boiling water so that the liquid level is 1.5-2 centimeters higher than the rice layer. Bring the wok contents to a boil over high heat, then cover and simmer for 30 minutes over low heat.