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➠ Pilaf
➠ Pilaf
➠ Uzbek pilaf from beef in a saucepan

Uzbek pilaf from beef in a saucepan

981

Kitchen Eastern

Calorie content 116.2 kcal

Portions 6 port.

Cooking time 110 minutes

Proteins * 5.3 gr.

Fats * 6.5 gr.

Carbohydrates* 23.2 g

Content

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.

Ingredients

Beef 800 gr. White rice 2 tbsp. Onion 1 PC. Carrot 1 PC. Salt 1 tsp Seasoning (optional) taste Vegetable oil 6 tbsp Tomato paste 1 tbsp Water 4 tbsp.

Cooking process

Wash the beef and cut into large cubes.

Pour 4 tablespoons of vegetable oil into a saucepan, and 2 tablespoons into a pan. Saute the beef in a skillet over high heat for 15 minutes.

Peel the onions and carrots, wash and cut into small cubes. Place vegetables in a saucepan.

When the meat is golden brown, transfer to a saucepan. Also add half of the salt and pilaf seasoning.

Rinse the rice several times with water and spread it evenly over the meat. Sprinkle it with the remaining salt and seasoning.

Dissolve the tomato paste in a glass of hot water. Pour the resulting mixture into a saucepan.

Add three more cups of hot water to the saucepan and place over high heat. when the water boils, cover the pan with a lid, reduce heat to low and simmer pilaf for an hour.