Pilaf with stewed meat

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to make pilaf with stewed meat in a cauldron? Prepare the necessary ingredients for this. I take pork stew, but it can be replaced with any other one. You can take beef or chicken. Read how to choose rice suitable for cooking pilaf in a separate article under the steps.

2. STEP 2

   

   Peel the onions and carrots and rinse them in running water to remove any dirt. Cut the onion into half rings or slightly smaller. Cut the carrots into cubes, circles or grate on a coarse grater.

3. STEP 3

   

   Pour vegetable oil into a cauldron and heat it until hot. Add carrots and onions and fry in oil for a couple of minutes. How to choose the right vegetable oil, read the separate article at the end of the recipe.

4. STEP 4

   

   Then place the stew into the cauldron. Break up the meat pieces. Wait for the broth to melt and form a homogeneous mass.

5. STEP 5

   

   Next, add the washed rice and pour in hot water. Usually rice and water are added in a 1:2 ratio, but this time we take a little less water, since the stew contains broth that will supplement the missing liquid. Add pilaf spices to taste. You can take something specific or use a ready-made set of spices specifically for pilaf. Place a head of garlic in the center. Cover the cauldron with a lid and cook over low heat for 15-20 minutes.

6. STEP 6

   

   During cooking, the rice will become soft, absorb water and increase in size. Stir and remove from heat. Leave to stand covered for another 10 minutes. Place the finished pilaf and stew on plates and serve. Bon appetit!

Comments on the recipe

Natalia M

22.12.2023

4.6

I noticed the recipe for pilaf with stewed meat when I was looking for a quick dinner option. It happens that there is no time or desire to come up with something complex. This dish will help a lot. I calculated the number of servings using the site’s calculator to 1.5 cups of rice. This is exactly how much fits in my cauldron. I took beef stew. First of all, I chopped the onions and carrots, while they were fried, I rinsed the rice until the water cleared. This way, excess starch comes out and the rice in the pilaf becomes crumbly. Next I laid out the stew and simmered until the carrots were almost done. Next, I added rice and stuck a washed head of garlic into the middle for flavor. Added three glasses of boiling water and salt. From the spices I wanted curry). Bring the contents of the cauldron to a boil and cook, covered, over low heat until done. The rice absorbed all the liquid and became crumbly and aromatic. But what I liked most was that the rice was soaked in the broth from the stew. It's so delicious! This pilaf is prepared very quickly and without much hassle, which is very pleasing.

Aliya

22.12.2023

4.7

Good recipe! I've been looking for something like this for a long time! And you can try and cook it like this

GalchonoK

22.12.2023

4.8

An original version of aromatic pilaf with stew. Helped me a lot when there was no meat. It turned out very tasty. Thank you very much for the recipe!

Ira

22.12.2023

5

What a quick version of pilaf! If you have a jar or two of stew on hand, then a tasty and satisfying lunch is almost ready! Thank you very much for the idea of ​​pilaf with stew!

Anna K

22.12.2023

4.5

I’ve never cooked pilaf with stew before. I didn’t even think that this was possible. And then I found this recipe and decided to cook it in a cauldron at the dacha. The taste is amazing! And what a scent! All household members were happy! Thank you very much!!