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➠ Pilaf
➠ Pilaf
➠ Pilaf with ground beef

Pilaf with ground beef

778

Kitchen Eastern

Calorie content 168.1 kcal

Portions 4 port.

Cooking time 60 minutes

Proteins * 7.1 gr.

Fats * 12 gr.

Carbohydrates* 24.9 gr.

Content

Ground beef pilaf is a great option for a quick, hearty lunch. By and large, you can use any minced meat. But it is better to take long-grain rice, since it does not stick together during cooking and remains crumbly. Parboiled rice is also good for pilaf. For flavoring, it is convenient to use a ready-made seasoning for pilaf, in which all the spices are balanced in taste.

Ingredients

Long grain rice 1 tbsp. Ground beef 300 gr. Carrot 1 PC. Onion 1 PC. Seasoning (optional) taste Garlic 2 tooth. Salt taste Vegetable oil for frying

Cooking process

In a deep thick-walled frying pan or in a cauldron, heat up such an amount of odorless vegetable oil so that it covers the bottom with a layer of one and a half centimeters. Next, put the ground beef in hot oil, break it with a spatula until crumbly. Fry over medium heat for five to seven minutes. The meat mass should change color and release liquid.

Peel the carrots, wash, dry and cut into small pieces. Peel the onions, wash, dry and cut into small cubes. Pour the carrots with the onions into the frying pan for the minced meat, mix, continue to fry everything together for another five minutes. Do not forget to stir so that the mixture does not burn. By the end of frying, the onion pieces should be translucent and the carrots should have softened.

At the same time, we prepare rice: we put it in a sieve and rinse it under running water until it becomes transparent. We spread the cereals in a pan for the prepared meat frying and mix everything together.

We continue to fry the rice until the grains become transparent. This will take approximately two to three minutes.

Sprinkle the contents of the pan with salt and pilaf seasoning. We wash the cloves of garlic in the husk, without peeling. Press down the teeth with the flat side of the knife so that they give off their aroma more actively. We put them on top of the rice with minced meat.

Pour in such an amount of hot water so that it covers the rice by one and a half to two centimeters. We close the pan with a lid and bring the future pilaf to a boil. When the liquid boils, reduce the heat to minimum and cook pilaf for twenty to twenty-five minutes.