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Pilaf with steamed rice and beef in a cauldron on the stove

0
1226
Kitchen Eastern
Calorie content 135.2 kcal
Portions 4 port.
Cooking time 120 minutes
Proteins * 6.1 gr.
Fats * 9.7 g
Carbohydrates* 26.6 gr.
* per 100 gr. product
Pilaf with steamed rice and beef in a cauldron on the stove
Content

Pilaf is a famous Uzbek dish that is cooked in a cauldron. Using this recipe, you can cook delicious and aromatic pilaf on the steamed rice stove. The advantage of this recipe is that in a cauldron, the beef turns out to be tender and just melts in your mouth.

Ingredients

Cooking process

step 1 out of 7
Wash the beef and cut into cubes.
step 2 out of 7
Peel the carrots, wash and cut into strips. Peel the onion and head of garlic and leave whole.
step 3 out of 7
Rinse the rice until the water becomes clear.
step 4 out of 7
Heat vegetable oil in a cauldron, lay out the meat and fry it over high heat until golden brown. Then add the carrots and cook for another 5-7 minutes. Then add salt, spices, onion, head of garlic and a glass of boiling water, mix. Simmer all together for 35-40 minutes.
step 5 out of 7
Then add washed rice to the cauldron, you do not need to mix it with frying, just smooth the cereal with an even layer. Top up with boiling water so that it rises above the rice level by 1.5-2 centimeters.
step 6 out of 7
Bring the contents of the cauldron to a boil, then reduce the heat to low and simmer the pilaf for 30-40 minutes, until the rice has absorbed all the liquid.
step 7 out of 7
Leave the finished pilaf covered for another 10-15 minutes, then stir and serve.
Bon Appetit!

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