Pilaf in a cauldron of beef on the stove

Step-by-step cooking

1. Step 1:

   

   How to make pilaf in a cauldron of beef on the stove? Prepare all the necessary ingredients for pilaf. it is advisable to use only beef pulp without hard veins and tendons. Rice for pilaf needs a special one, it is called "For pilaf", or ordinary steamed rice will do, which retains its shape well during heat treatment.

2. Step 2:

   

   Wash the beef thoroughly and cut into medium cubes. It is not necessary to cut too finely - beef can dry out and become harsh, and large pieces are inconvenient to eat.

3. Step 3:

   

   Peel the carrots and cut them into small cubes. As I noticed, in almost all pilaf recipes, carrots are cut, and not rubbed on a grater. In this case, there is a higher chance that it will remain intact and retain its shape. As a result, the pilaf will look more beautiful.

4. Step 4:

   

   Peel the onion. Usually, the onion for pilaf is cut into small cubes and fried together with the meat (step 6). I don't like and can't stand the obvious taste of onions in pilaf, so I put the whole onion: so it will give all its properties and aroma, but its taste will be completely invisible at the same time. Therefore, if you like onions, then cut the onion into small cubes.

5. Step 5:

   

   Rinse the rice thoroughly in cold water until it becomes clean, without a whitish tint.

6. Step 6:

   

   Remove the top husk from the garlic heads so that the cloves become visible. This will ensure the best return of garlic to its aroma and taste.

7. Step 7:

   

   Heat vegetable oil in a cauldron. Lay out the meat and fry over high heat, stirring occasionally, for about 10 minutes until golden brown. The fire must necessarily be strong so that the meat boils in vegetable oil. This will quickly seal all the meat juices in the beef and it will retain juiciness. At the same stage, you can put the chopped onion and fry together with the meat.

9. Step 8:

   

   Add the carrots to the meat, stir and fry everything together, stirring, for another 4-5 minutes.

10. Step 9:

    

    Pour 1 cup of boiling water into the cauldron. Add curry, pilaf spices, ground pepper and salt. Mix everything together.

11. Step 10:

    

    Add a whole onion (if you also decided not to add it chopped in step 6) and whole garlic heads. Reduce the heat to a minimum so that the boiling is very weak (I have a 2-3 mode). Simmer all together for about 40 minutes.

12. Step 11:

    

    Pour the rice into the cauldron and smooth it out. It is not necessary to mix rice with meat.

13. Step 12:

    

    Carefully pour boiling water over everything so that it rises above the rice level by about 1.5 cm. At the same time, you need to try not to mix the layers of meat and rice.

14. Step 13:

    

    Cook the pilaf over low heat without a lid until the water evaporates. It can take about 12 to 16 minutes, depending on the type of rice, the thickness of your cauldron and the intensity of the fire on the stove. The rice will increase in size and absorb all the water. Do not stir the pilaf during cooking!

15. Step 14:

    

    Cover the cauldron with a lid and cook the pilaf for another 5-7 minutes. Then turn off the fire. Let the pilaf brew under the lid for about 10 minutes. Bon appetit!