Beef pilaf - 14 cooking recipes

In the conditions of modern cuisine, without any special bells and whistles, it is quite possible to implement a recipe for pilaf with beef so that even a connoisseur of oriental dishes will like the result. Moreover, you can cook it not only in a cauldron, but also in a regular saucepan, frying pan, oven or slow cooker. The only condition is to take heavy dishes with a thick bottom.

Beef pilaf, compared to pork, is leaner due to the low fat content of beef. Of course, if you mean regular fillet, tenderloin, without fat layers. But pilaf itself belongs specifically to fatty main courses, so the recipe must include fat for frying, and in generous quantities. It can be fat tail (ideally), pork fat, lard, butter or vegetable oil.

The process is similar to preparing any meat pilaf. They always start by frying vegetables until golden brown: onions, carrots. Pieces of meat are added to them, which are also fried well. A little later - aromatic spices, which reveal all their aromas in hot oil.

Further, the procedure may differ in different recipes. Some people suggest adding water, then adding rice. In some, rice is placed before water is added. Plus the water can be cold or hot. In any case, the rice should be filled with one or two fingers. When the liquid has partially evaporated, you can make deep punctures in the rice, but do not stir the contents. And put one or two heads of garlic, just sticking them into the rice.

The intensity of the fire under the cookware needs to be changed at different stages of cooking. Fry on medium, stew rice on slower, simmer the whole dish on low and cover.

The finished pilaf with beef is left on the stove, covered, for half an hour or less. You can stir immediately or later. Beef pilaf is always served hot.