Usuba
Classic Pilaf with Meat and Rice
Aromatic pilaf with tender meat, fluffy rice, and vegetables. The dish is prepared in layers: first, the meat is fried with onions and carrots, then rice and spices are added. The result is a flavorful, hearty dish with a characteristic Eastern aroma.
- Total
- 60 min
- Standard serving
- 762.8 g
Ingredients
Total 13- Meat
250 g - Rice
170 g≈ 1 cup - Carrot
100 g≈ 1 pcs - Onion
83.33 g≈ 1/2 pcs - Cumin seeds
1.53 g≈ 1/2 tsp - Barberry
1.658 g≈ 1/2 tsp - Pilaf Seasoning
2.25 g≈ 3/4 tsp - Garlic
7.65 g≈ 2.5 clove - Black peppercornsмолотый
to taste≈ 1.5 pcs - Salt
to taste - Vegetable oil
20 ml≈ 1.5 tbsp - Boiling water
125 ml≈ 1/2 cup - Turmeric
to taste≈ 1/4 tsp
Instructions
- 1
Step 1
Cut the onion into thin strips, chop the meat into small pieces, cut the carrot into thin strips.
- 2
Step 2
Heat a pot, pour oil and heat it. Fry the onion in a large amount of oil (about 150 ml) until golden brown.
- 3
Step 3
Add the meat and fry it until light brown.
- 4
Step 4
Add the carrot and simmer for 5–7 minutes without a lid.
- 5
Step 5
Add cumin, barberry, turmeric and pilaf seasoning. Salt, pepper and stir.
- 6
Step 6
Pour water so that it covers the meat. Cover with a lid and simmer for 35–40 minutes over medium heat.
- 7
Step 7
Rinse the rice 5–6 times in cold water.
- 8
Step 8
Pour the rice into the pot without mixing it with the meat. Level the surface.
- 9
Step 9
Carefully pour hot or warm water so that it covers the rice by 2 cm. Add a little salt. Cover with a lid and cook until the rice absorbs the water.
- 10
Step 10
Place the garlic in the center, press it into the rice. Using a wooden stick, make several holes for steam to escape without stirring the rice and meat. Cook covered for another 20–25 minutes until fully cooked.
- 11
Step 11
Mix the pilaf and serve it to the table.
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