Uzbek beef pilaf in a cauldron

Step-by-step preparation

Cooking time: 2 hr 25 mins

1. STEP 1

   

   How to make Uzbek beef pilaf in a cauldron? Very simple. To begin, prepare the necessary ingredients according to the list. Pilaf can be prepared without barberry, but we cook with these ingredients - it gives the dish aroma and light sourness. In general, you can replace these spices with 1-2 tbsp. l. ready-made spices for pilaf. Read about the intricacies of choosing rice in the article at the end of the recipe.

2. STEP 2

   

   Rinse the beef, cut into large cubes. Beef should be boneless, choose flesh without large, hard veins. I have pulp from my shoulder blade.

3. STEP 3

   

   Rinse the rice thoroughly until the water runs clear. Fill with cold water and leave for 30 minutes. Then drain the water. Soaking rice before cooking will prevent it from becoming overcooked. You can use any rice. You can use a special one for pilaf, but other varieties are also suitable, it is only important that the cereal is steamed, then it will retain its shape and will not boil over. I have golden steamed rice.

4. STEP 4

   

   Peel the carrots and cut into strips.

5. STEP 5

   

   Peel the onion and also cut into strips.

6. STEP 6

   

   Wash the head of garlic thoroughly. You can additionally peel it from the top layer of husk.

7. STEP 7

   

   Heat vegetable oil in a cauldron over high heat. Add onion and fry, stirring, until golden brown. How to choose the right vegetable oil, read the article at the end of the recipe.

8. STEP 8

   

   Add the meat and fry, stirring occasionally, until golden brown, about 20 minutes. During this time, the onion will soften greatly.

9. STEP 9

   

   Add carrots. Salt and pepper everything and fry, stirring, for another 10 minutes.

10. STEP 10

    

    Reduce heat to medium and add remaining spices. I advise you to first rub the zira between your palms so that it better reveals its aroma. Pour in about 1.5 liters of hot water so that it completely covers the meat and vegetables.

11. STEP 11

    

    Simmer everything covered for 30-40 minutes over medium heat. The boil should not be too intense.

12. STEP 12

    

    Reduce heat to low. Pour the rice into the cauldron and smooth it out, being careful not to touch the layer of meat. If necessary, add more hot water so that it rises about 1.5 cm above the rice level. I needed about 250 ml more water. Stick a whole head of garlic into the center. Simmer the pilaf under the lid for 15-20 minutes. Do not stir the pilaf during cooking. Don't touch it at all.

13. STEP 13

    

    After the specified time, carefully collect the rice in a mound in the center. At the same time, try not to touch the layer of meat. Use skewers to make holes in the rice, reaching to the very bottom of the cauldron. This is necessary to evaporate excess water.

14. STEP 14

    

    Leave the pilaf to simmer under the lid for another 10-15 minutes. Then turn off the heat and let the pilaf brew under the lid for about 10 minutes. If there is still liquid at the bottom, it will gradually be absorbed into the rice.

15. STEP 15

    

    Now you can stir the pilaf and serve. Bon appetit!

Comments on the recipe

tatyanochka2022

07.09.2023

4.8

I cooked pilaf not in a cauldron, but in a frying pan, but it turned out very tasty! The meat was cooked well and the rice was simply amazing. My husband ate it and praised it! I made pilaf with pork. I took long-grain steamed rice, it turned out literally grain after rice. Wonderful! Instead of aromatic herbs, I cooked with meat seasoning. The recipe for Uzbek beef pilaf in a cauldron deserves a 5 rating! I advise everyone to cook it! Thank you so much for the recipe!

Anna

07.09.2023

4.7

Simply delicious!!! Thank you!!! My way is...

Oksana Debda

07.09.2023

4.9

thank you for your wonderful recipe. I have never made such tasty and aromatic pilaf. I didn’t even think that cumin and barberry would make it so tasty. Now every Saturday I cook pilaf for dinner according to your recipe, but I experiment with meat. I tried cooking it with veal and pork, and it turned out delicious too.

Regina Kinzikeeva

07.09.2023

4.7

I think each of us has at least once tasted the aromatic dishes of Central Asian countries. The well-known dish “Pilaf”, which I prepared today, is no exception. The pilaf turned out to be very spicy due to the addition of various seasonings and spices. My favorite coriander and cumin added a special piquancy. In cooking, I used Basmati rice, which turned out to be moderately crumbly, and the meat turned out to be very soft and tender. Pilaf is one of the dishes that lovers of oriental cuisine will definitely enjoy, leaving a pleasant impression!

Rina21

07.09.2023

4.9

The pilaf is just wow, thanks for the recipe!!!