Pilaf with beef in a saucepan

This delicious pilaf with beef and raisins is very easy to prepare. The meat for tasty pilaf should be quite fatty, for example, lamb or pork, but beef flesh is also suitable. It is better to take steamed long-grain rice.

Pilaf can be prepared not only from rice grits. Not the most common version of this dish, but very tasty is obtained from pearl barley. This easy recipe will help you prepare it.

If you don't have a cauldron in your kitchen, then delicious and rich pilaf can be cooked in a saucepan with a thick bottom. Pilaf can be cooked with different types of meat, beef will be used in this recipe.

Pilaf with beef does not require any special introduction. Each housewife brings something of her own to this dish, be it spices, vegetables, dried fruits or exotic types of meat. For example, pilaf with prunes has a pleasant sourness and a special aroma.

A hearty and aromatic oriental dish that is familiar to everyone firsthand. Pilaf goes well with fresh and pickled vegetables and can be cooked with different types of meat. We suggest you try the beef version.

Basmati rice is always crumbly. Aromatic and spicy pilaf with beef and basmati rice is the best dinner for the whole family, try it and see for yourself.

For proper, tasty pilaf, it is important to observe the proportions of rice and water. When cooking in a saucepan, usually take 1: 2 ingredients. Such rice turns out to be beautiful and crumbly, and pilaf is tasty and appetizing. Real jam!

Delicious and very appetizing pilaf with rice and pork is a great dish for the whole family. It is easy to cook it, and your family will remain well-fed and satisfied! Simply delicious!

When cooking pilaf on a gas stove, many housewives are faced with the unpleasant problem of sticky rice. To prevent this from happening, you need to know some features of the preparation of this dish: the amount of ingredients is taken according to the recipe, pilaf is prepared only from steamed rice or a special variety for pilaf (dev-zira). We cook beef pilaf on a gas stove only in a cauldron. In this way, pilaf is prepared for a large company of guests.

The use of chickpeas in pilaf significantly adds satiety and nutritional value to the finished dish. Not surprisingly, these attractive peas are high in protein and fiber. The combination of rice with chickpeas, meat, vegetables and dried fruits turns out to be very rich in taste and juicy. It is easy to feed a large family or a friendly company with such pilaf.

Success in cooking pilaf largely depends on the choice of rice. As you know, long-grain rice is ideal for this business: the starch content in it is low, and when cooking, the grains are crumbly, light, do not stick together - and this is exactly what is needed for pilaf. Among the types of long-grain rice, you can find the so-called brown rice: its grains partially retain their bran shell and contain more nutrients and fibers compared to polished white rice. It is on brown rice that we propose to cook pilaf - the dish is somewhat different from traditional recipes, but the taste will pleasantly surprise you.

Pilaf with chickpeas will delight you with its rich taste and satiety.This is an excellent dish for the cold season - hot, rich, nutritious, it will both saturate and warm. Chickpeas need to be soaked on the eve of cooking overnight - this will cook much faster and will be soft. We recommend cutting the beef into small pieces so that the meat softens well and begins to break down into fibers by the end of cooking. And, of course, we do not neglect spices - it is they that set the character of the dish and make it so aromatic.

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.