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➠ Pilaf
➠ Pilaf
➠ Correct beef pilaf in a cauldron

Correct beef pilaf in a cauldron

758

Kitchen Eastern

Calorie content 252.8 kcal

Portions 8 port.

Cooking time 150 minutes

Proteins * 5.5 gr.

Fats * 28 gr.

Carbohydrates* 24.1 gr.

Content

Proper pilaf is prepared exclusively in a cauldron with a lot of spices, onions and carrots. According to all traditions, pilaf is served on a common dish and eaten by hand, and washed down with green tea.

Ingredients

Cooking process

Wash, dry and cut the beef into large pieces.

Cut the fat into small cubes.

Cut the onions into half rings. Remove the top husk from the garlic and rinse it.

Cut the carrots into thin strips.

Soak the rice in warm water for half an hour, then rinse with running water.

Put the fat in a dry preheated cauldron, melt it, then remove the greaves with a slotted spoon.

Pour vegetable oil into the cauldron and put the meat, fry it until golden brown.

Then add the onion, fry it with the meat until golden brown.

Next, pour in water and simmer the meat for 30-40 minutes. The water should evaporate.

Place the carrots in a cauldron and continue to fry until soft. Then pour in so much hot water that all the ingredients are covered. Add cumin, garlic, spices and salt to taste.

Let the water boil, then reduce the heat and simmer the zirvak for half an hour. After that, you can add washed rice to the cauldron. Fill the cauldron with water. The broth should not boil too much.

When the liquid has evaporated and the rice is on top, make small indentations throughout the pilaf. The remaining moisture will come out through them. Cover the cauldron with a lid and simmer the pilaf over low heat for 20 minutes. Then turn off the heat and let the dish sit for 10-15 minutes. Sprinkle with chopped greens before serving pilaf.

Bon Appetit!