Usuba
Pilaf with Butter Beef
Aromatic pilaf with tender beef, carrots, and garlic. The rice is cooked in a cauldron in meat broth, absorbing all the flavors and spices. The dish turns out fluffy and satisfying.
- Total
- 30 min
- Standard serving
- 414.1 g
Ingredients
Total 8
Instructions
- 1
Step 1
Rinse the rice thoroughly, draining the water 4–5 times. Soak in warm water for 30 minutes to allow it to swell.
Cut the beef into medium pieces. Fry in preheated vegetable oil in a cast iron cauldron until a crust forms.
- 2
Step 2
Finely chop the onion. Cut the carrots into thin strips.
Add onion to the beef, fry for 2 minutes. Then add carrots, sauté for 2–3 minutes.
Pour 650 ml of water, salt it, bring to a boil.
- 3
Step 3
Add the pilaf seasoning. Stew the meat under the lid for 13–16 minutes.
- 4
Step 4
Peel the garlic and place whole heads in the pot.
Drain the water from the rice. Pour the rice into the pot and level it.
Add water so that it covers the rice by 1 cm. Cook the rice for 40 minutes.
When the water has evaporated, scrape the rice from the sides of the cauldron. Using a wooden stick, make several indentations on the surface of the rice down to the bottom of the cauldron.
Cover the pot with a lid and simmer for the remaining time on low heat.
- 5
Step 5
Mix the pilaf and place it on a plate.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
