Pilaf with minced meat

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to make pilaf with minced meat? Very easy and simple. To begin, prepare the necessary ingredients according to the list. You can use any minced meat - a mixture of pork and beef or one type of meat will do. I have minced beef and pork with a low fat content. You can prepare minced meat yourself from whole pieces of meat, passed through a meat grinder. Rinse the cooked garlic thoroughly, and if necessary, remove the top husk.

2. STEP 2

   

   Pour clean drinking water over the rice and leave to soak for 1 hour. Then rinse the grains until the water is clear. Soaking the rice will prevent it from boiling. It is better to take rice special for pilaf or steamed. I have steamed golden rice.

3. STEP 3

   

   Peel the bell pepper from seeds and stems and cut into small strips or cubes.

4. STEP 4

   

   Peel the carrots and cut into small cubes.

5. STEP 5

   

   Peel the onion and cut into half rings.

6. STEP 6

   

   Wash the parsley, dry and finely chop. If you wish, you can replace or supplement with other herbs, for example, dill, cilantro, green onions, or use a mixture of different herbs.

7. STEP 7

   

   Heat vegetable oil in a deep frying pan over medium heat. Add onions and carrots. Fry, stirring, for 2 minutes. Instead of a frying pan, you can cook pilaf in a cauldron or saucepan with a thick bottom.

8. STEP 8

   

   Add bell pepper and minced meat. Fry, breaking up any lumps, for about 10 minutes until the minced meat is half cooked.

9. STEP 9

   

   Add washed rice and stir. Fry everything together for 5 minutes.

10. STEP 10

    

    Pour in hot water until it completely covers the contents of the pan. Salt and pepper everything to taste. You can add these spices to your taste. Insert a whole head of garlic into the pilaf.

11. STEP 11

    

    Cook the pilaf over low heat, covered, for about 20 minutes.

12. STEP 12

    

    Then remove the pan from the heat and let the pilaf brew under the lid for about 10-15 minutes. If there is still liquid at the bottom, it will gradually be absorbed into the rice.

13. STEP 13

    

    Serve the finished pilaf, sprinkled with chopped herbs. Bon appetit!

Comments on the recipe

julija

04.10.2023

4.5

Suddenly. Thank you for a new version of pilaf for me. Here is my favorite recipe for pilaf with beef.

Moderator Ksenia

04.10.2023

4.7

I love variations on well-known classic dishes. Everything seems to be the same, but the flavors are still slightly different. Such dishes always help diversify the menu. Pilaf with minced meat is one of these variations. Fast, simple, tasty, interesting. In addition, minced meat instead of pieces of meat completely solves the problem of “Mom, the meat doesn’t chew.” I always washed the rice until the water was clear, but never tried to soak it. And the advice turned out to be very practical. Thanks to two hours of soaking, the pilaf really turned out rice to rice. Now I will always do this. Pepper gives the dish an interesting and unusual taste, which helps add a little novelty to the everyday menu. Despite the long cooking time, active participation is minimal, which is very convenient. There is also a minimum of dirty dishes left after cooking. As I already wrote, the pilaf turned out to be rice-to-rice, tasty, satisfying, and unusual. The only thing I was missing was a mixture of spices for the pilaf. The rest of the dish turned out amazing. Thanks a lot to the author!

Lesya

04.10.2023

4.7

Looks nice! For this reason, I don’t mind sharing my recipe, here it is