Uzbek beef pilaf in a cauldron

Step-by-step cooking

1. Step 1:

   

   How to make Uzbek beef pilaf in a cauldron? Very simple. First, prepare the necessary ingredients according to the list. Pilaf can be cooked without barberry, but we cook with these ingredients - it gives the dish a flavor and a slight sourness. In general, these spices can be replaced with 1-2 tablespoons of ready-made spices for pilaf.

2. Step 2:

   

   Wash the beef, cut into large cubes. Beef is needed without bones, choose the flesh without large hard veins, veins. I have pulp from the shoulder blade.

3. Step 3:

   

   Rinse the rice thoroughly until clear water. Fill with cold water and leave for 30 minutes. Then drain the water. Soaking rice before cooking will protect it from boiling. 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 not boil. 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 garlic head thoroughly. You can additionally clean it from the top layer of husk.

7. Step 7:

   

   Heat vegetable oil in a cauldron over high heat. Add the onion and fry, stirring, until golden brown.

8. Step 8:

   

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

10. Step 9:

    

    Add carrots. Season everything with salt and pepper and fry, stirring, for another 10 minutes.

11. Step 10:

    

    Reduce the heat to medium, pour in the remaining spices. I advise you to rub the cumin between your palms beforehand so that it reveals its fragrance better. Pour in about 1.5 liters of hot water so that it completely covers the meat and vegetables.

12. Step 11:

    

    Simmer everything under the lid for 30-40 minutes on a slightly lower than average heat. The boiling should not be too strong.

13. Step 12:

    

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

14. Step 13:

    

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

15. Step 14:

    

    Leave the pilaf to languish 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 left at the bottom, it will gradually be absorbed into the rice.

16. Step 15:

    

    Now you can mix the pilaf and serve it to the table. Enjoy your meal!