Delicious pilaf with beef in a frying pan, in a slow cooker and cauldron

Preparing zirvak

Zirvak in its classic form is fried fatty pieces of meat. The final decision on how tasty the dish turns out depends on him. Pilaf gets its taste from spices, which are added to the zirvak.

There are a huge number of all kinds of ready-made seasonings on sale, but it is best to select the spices yourself. The most important spice is cumin, which is also called cumin.

Ingredients:

• Carrots – 4 pcs.
• Beef – 1500 g
• Oil – 200 ml.
• Onion – 3 pcs.
• Salt.
• Zira and other spices.

Prep time - 10 minutes, cooking time - hour 30 minutes.
Number of servings: 7

KBZHU: 287/18/22/4

1. Cut food.
2. Heat the frying pan. Fry the onion until golden brown.
3. Lay out the meat pieces. Add salt and spices. Stirring occasionally, keep an eye on the meat. As soon as it is covered with a crust, you need to throw in the carrots and mix.
4. After 10 minutes, pour in a liter of water and bring to a boil. Remove from fire.

After the manipulation, you need to let the zirvak cool. Zirvak, which can be added to pilaf or even used on its own, is ready.

Beef

For home cooking, it is better to use a large cauldron or wok, then all the ingredients will fit, and thanks to the wide base of the cookware, the cooking process will speed up several times.

Naturally, in the absence of a wok, you can use a frying pan, but then the cooking process will take longer.

Nutritional value: proteins - 2.2g; fats – 2g; carbohydrates – 3.6g. Time to prepare the recipe is one and a half hours. Ingredients for pilaf recipe:

• Beef – 400 gr;
• Rice – 400 gr;
• Carrots – 300 gr;
• Onion – 250 gr;
• Zira.

How to cook pilaf in a wok

1. You should start by preparing the rice; the longer it sits in water, the better.
2. Wash the rice thoroughly and leave it in water for 30-40 minutes.
3. Cut the beef into medium pieces, approximately 2-3 cm.
4. Chop the vegetables into small pieces.
5. Heat a little vegetable oil in a wok and fry the onion until yellow.
6. Place the meat in the wok. Since beef has a special structure, it is better to fry it longer, for 20-30 minutes, so it will be softer.
7. Pour the carrots into our preparation and continue cooking under the lid for another 5 minutes without stirring the ingredients.
8. Add cumin and spices as needed.
9. Turn the gas to low, add boiling water and add rice.
10. Simmer covered for 30-40 minutes until all the liquid has evaporated.

The dish is ready! Bon appetit!

With added pork

Recipe with pork - it will turn out fattier, but also more tasty and juicy. It is better to take pork and beef in equal proportions. The secret of how to cook beef and pork pilaf is in front of you! In the photo the dish will look more than gorgeous.

Necessary:

• rice – 300 g
• pork – 300 g
• beef – 300 g
• onions – 2 pcs.
• carrots – 2 pcs.
• sunflower oil – 70 ml
• spice mixture – 20 g
• salt

Prep time: 10 minutes, cooking time: 1.5 hours
Number of servings: 6

KBZHU: 227/9/19/5

1. Chop vegetables.
2. Add onion to hot oil and fry with carrots.
3. Chop the meat and mix everything with the vegetables.
4. Sprinkle with spices. Simmer for half an hour.
5. Rinse the cereal, lay it out, pour boiling water over it.
6. Simmer the dish - it will take about 15-20 minutes.

Wonderful pilaf is ready!

Fergana

For lovers of spicy dishes, here is a recipe for Fergana pilaf with beef. The dish will turn out to be a real delicacy; pilaf will pleasantly warm you up in cold weather, lift your spirits and give you strength.

Ingredients:

• long rice – 0.6kg;
• beef – 0.7kg;
• carrots – 0.5kg;
• onion – 0.4kg;
• fat tail fat – 100ml;
• head of garlic – 2 pcs;
• water – 1.8l;
• zira – 10g;
• ground black pepper and salt to taste;
• greens (parsley, dill).

Step by step recipe:

1. Ideally, Fergana pilaf is made from lamb. But beef is lean meat, so many people prefer to cook less fatty pilaf. The rice is washed and soaked for half an hour. Peel the vegetables (except garlic), chop the onion into half rings, and chop the carrots into thin strips. Meat - 2x2cm cubes.
2. Fat tail fat is poured onto a hot cauldron, then onions are added. Fry it for 5 minutes, stirring. Then add the meat and fry for 10 minutes, turning occasionally. The same with carrots - another 5 minutes. Add seasonings, stirring all ingredients with a spatula.
3. Add water and simmer over medium heat for 20 minutes. Then carefully add rice and stir. Simmer for 10 minutes, and then over low heat for about another half hour. Place the garlic in the indentations made with a spoon in the rice and turn off the stove. Leave covered for 20 minutes, sprinkled with herbs.

Preparation – 0.5 hours (including the time for washing the cereal). The recipe is designed for 8 servings, the cooking time is about 1.5 hours.

One serving contains: 784 kcal, 39.7 protein, 39.5 fat, 68.5 carbohydrates.

With chickpeas

Chickpeas are not so popular in our country, but they are very often used in warm countries. You should definitely try using chickpeas in our usual food. Chickpeas ended up in this recipe for a reason. It should be used more often in the diet, because regular consumption of this bean will lead to the fact that you will be able to get rid of heartburn completely, just like from heaviness in the stomach and other unpleasant sensations.

To prepare such an unusual dish you will need:

• Fat – 300 g
• Beef – 500 g
• Onion – 500 g
• Carrots – 500 g
• Rice - 300 g
• Garlic - head
• Hot pepper
• Zira – 2 tsp.
• Salt - Art. l.
• Chickpeas – 200 g

Prep time - 20 minutes, cooking time - hour 40 minutes

Number of servings: 7

KBZHU: 239/9/19/9

1. Soak the chickpeas for at least two hours.
2. Melt the fat.
3. Throw in the beef pieces. Fry it until crusty.
4. Chop vegetables. Fry with meat until transparent.
5. Throw cumin, salt, carrots into a cauldron, stir, pour a small amount of boiling water.
6. Place pre-soaked chickpeas in a dish.
7. Throw in the cereal and smooth it out.
8. Leave the dish to simmer.
9. Remove the cauldron from the heat and leave to steep for 20 minutes.

With mushrooms

It is worth taking fresh mushrooms - champignons, oyster mushrooms or any others that will be in the store.

Champignons are one of the most popular mushrooms among chefs; they are cultivated in more than seventy countries. This is a very healthy mushroom, especially considering that the prepared pilaf will be fatty, because champignons regulate blood cholesterol levels. They also strengthen bones, are a source of vitamin D, strengthen the immune system, and normalize blood pressure.

Under what conditions will the recipe turn out:

• mushrooms – 500 g
• beef – 500 g
• steamed rice – 1.5 cups
• carrots - one medium
• onion - one small
• garlic – 3-4 cloves
• butter – 50 g
• meat seasoning
• seasoning for mushrooms
• salt pepper

Prep time: 15 minutes, cooking time: 2 hours
Number of servings: 6

KBZHU: 200/8/16/5

Step-by-step operating principle:

1. Sort the cereal, rinse, pour.
2. Cut the mushrooms into four parts. Sprinkle them with mushroom seasoning.
3. Grate the carrots. It is better to do this on a wooden grater.
4. Cut the beef into medium pieces.
5. First you need to fry the mushrooms. Pour in vegetable oil, heat it, add mushrooms and fry until golden.
6. In a separate frying pan, fry the onions and carrots, then put the meat in it and fry.
7. Add salt.
8. Pour in a glass of water and bring the zirvak to readiness.
9. Mix everything with champignons.
10. Add the cereal and pour boiling water over it. Cook over low heat.
11. Taste for salt.
12. Insert garlic. Season with seasoning.

Pilaf in a wok

Uzbek pilaf , Tajik pilaf - everyone is familiar with such phrases. Various Asian, eastern or simply southern peoples have been preparing pilaf from time immemorial. Pilaf is prepared in various variations in both Thailand and India. Even Italians cook pilaf with seafood. Each nation claims that it is they who prepare the real, “correct” pilaf. We have all heard about the secrets of preparing pilaf, which are kept like the “apple of our eye”. But, in essence, pilaf is nothing more than stewed meat with boiled rice. The quality of these two ingredients essentially determines the taste of the dish. In principle, any meat can be used - lamb, pork, veal, chicken, even mussels and shrimp. Almost any rice can also be used, but experts are sure that good pilaf can only be prepared from a certain type of rice (for details, see the article Rice - the Bread of Asia).

For the average housewife, only one thing is important - how to properly prepare delicious pilaf, using products that are always on sale. So, we will not be preparing an Asian “masterpiece,” but simply pilaf. Everything we need is shown in the photo. I would especially like to emphasize that cumin and barberry are important spices when preparing pilaf. You can easily buy them in markets where there are stalls with spices (usually Asians sell there). The consumption of these spices is very small. For the indicated volumes of ingredients you only need a teaspoon of cumin with barberry.

Pilaf is traditionally prepared in cauldrons. Some cauldrons have a spherical inner surface, like a wok. Russian housewives, out of habit, use duck or goose pans to prepare pilaf. But I have a wonderful cast-iron wok, and I will cook pilaf in it.

Ingredients:

• Pork - 300 gr.
• Carrots - 1 pc.
• Onion - 1 pc.
• Rice - 1.5 cups
• Garlic - 2-3 cloves
• Seasonings: cumin, barberry, ground red pepper, turmeric
• Salt - to taste

This amount of food is enough for four normal servings.

For pilaf, I chose pork with fat (neck, or neck). Peeled off the films and cut into cubes (small, 2.5 cm on a side). There is no need to marinate the meat. I chopped the carrots on a “Korean” grater. Cut the onion into half rings. There is no need to cut the garlic, you will need it whole. That, in fact, is all the preparation. It is believed that in terms of volume for pilaf there should be the same amount of meat, onions and carrots. This should not be considered dogma.

I added two tablespoons of vegetable oil to the wok and put it on the stove. When the oil was hot, I loaded in all the meat. Fry for about 5 minutes, stirring continuously with a slotted spoon. Lightly salt while frying. When the meat was browned, I added carrots, and after a couple of minutes, onions. As soon as I saw that the onions had become transparent, even slightly golden, I poured boiling water over everything so that the water completely covered all the ingredients. I added cumin with barberry, a pinch of ground red pepper and a pinch of turmeric, salted it again and mixed.

Now all this should simmer for 20 minutes over low heat under the lid. If you have tougher meat, you can increase the simmering time to 30 minutes. The contents of the wok need to be stirred from time to time. I made the base for pilaf (“zirvak”). This is the most important stage of cooking. Zirvak should be slightly salted, because it is not customary to salt rice when cooking.

Now is the time to get started with the rice. I used parboiled long grain rice. It is available, not expensive, and I’m just used to cooking everything from this rice (except for sushi). I washed the rice in several waters. When the cooking time for the base of the pilaf was over, I drained the last of the water from the bowl of rice, put the rice in the wok and smoothed it out with a spoon.

Some of the liquid from the zirvak ended up on the surface of the rice - this is normal. Next, I added boiling water to the wok, so that the liquid level was 4 cm above the level of the rice (“two fingers”). Closed the lid and left to cook on the lowest heat for 20 minutes.

By this time the rice should be completely cooked. It should taste soft and not dry. But, if something goes wrong, you need to add a little more boiling water and cook it. If, on the contrary, the water does not evaporate, try piercing the pilaf with a knife in several places to the very bottom and cook it a little with the lid removed - this will facilitate evaporation. I immersed the garlic cloves in the top layer of rice at this stage.

Mix the finished pilaf thoroughly and put it on plates - bon appetit.

By the way, I know about all sorts of things, such as laying out rice in an even mound, pouring water in a thin stream over a knife along the edges of the dishes. All this is not important.

For those who don’t know what a “wok” is, I advise you to look at the article “Wok” for admin-san.

With raisins

This recipe is suitable for those who prefer sweet pilaf. It becomes even more special, full of new incredible taste. Raisins are common in warm countries. It has gained popularity there for its taste and versatility, as well as its benefits. Raisins contain a huge number of vitamins, acids and minerals.

To prepare homemade pilaf you need:

• Beef meat - 500 g.
• Fat - 130 g or vegetable oil 130 g
• Short grain rice - 600 g.
• Onion - 180 g.
• Carrots - 500 g.
• Raisins (black) - 170 gr.
• Salt - 1.5 tbsp.

Preparation time - 15 minutes, cooking time - 2 hours 30 minutes
Number of servings: 7

KBJU: 181/8/12/10

1. Heat a cauldron and add the fat there. Melt it completely, remove the cracklings.
2. Without reducing the heat, add the onion. Fry well. Add meat, carrots and fry.
3. Pour boiling water to cover all the ingredients and add salt.
4. Add raisins.
5. Cover with a lid and cook for 15 minutes.
6. Add grains. Pour in boiling water half a centimeter more than the contents.
7. In places where the rice will cook faster, you need to turn it over. Cook without a lid - you need to let the moisture evaporate.
8. Collect the cereal in a mound and make holes. Cover with a plate of suitable diameter and a lid on top.
9. Place on low heat and cook for 25 minutes.
10. The raisins add a sweet note to the soft, juicy meat; it turned out amazing.

With barberry

This recipe is an oriental version of such a delicious dish. Among the eastern people, these sour berries have a revered place among all other spices, because they add a special sourness and a different taste, making the rice noble. As you know, zirvak is prepared with a huge amount of fat or oil, and barberry helps in this situation because it can improve the functioning of the gastrointestinal tract and prevent the appearance of heaviness. In addition, barberry itself has such beneficial properties as strengthening the immune system, reducing and normalizing blood pressure, and eliminating attacks of nausea. If you are interested in how to cook beef pilaf with barberry, you will need:

• Beef meat – 1000 g
• Rice – 1000 g.
• Onions – 4-5 pieces
• Carrots – 1 kg.
• Garlic – 2 heads.
• Dried hot pepper – 2 pods
• Zira - tablespoon
• Dried barberry - tablespoon
• Coriander seeds - teaspoon.
• Salt.

Preparation time - 20 minutes, cooking time - 2.5 hours
Number of servings: 8

KBJU: 198/10/16/4

1. Rinse the cereal and pour in.
2. Cut all products.
3. Pour oil into a pan and heat it.
4. Place onion and beef in a cauldron and fry.
5. Fry carrots for 15 minutes.
6. Pour in spices and berries.
7. Add salt, reduce heat.
8. Pour in boiling water (2 cm higher than the zirvak).
9. Insert the pods, reduce the heat and cook under these conditions for 60 minutes.
10. Add the cereal and increase the heat to maximum.
11. Pour in boiling water.
12. Cover the dish with a plate, after making holes in it with a skewer, and close with a lid. Cook for another 30 minutes.

Fragrant beef pilaf with raisins and chickpeas

This version of preparing pilaf is strikingly different from the previous ones, but at the same time it is also considered a variant of the classic Uzbek pilaf. Chickpeas have a fairly neutral taste and have virtually no effect on the basic qualities of pilaf. At the same time, the beef pilaf with chickpeas turns out to be quite interesting due to the inclusion of rather hard, elastic large peas. Chickpeas are often used in a vegetarian pilaf recipe that does not contain meat, but this is not necessary. Since chickpeas are quite hard grains, they need to be soaked in cool water in advance. Ideally, it should stay like this for the whole night.

Raisins, which in this version are used instead of barberries, give the dish a special sweetish taste, which is not very typical for pilaf. Some people like it, and some not so much. Try to prepare a dish at least once, guided by this recipe, so that you can form your own opinion as to whether this option is right for you.

You will need:

• round rice – 2.5 tbsp;
• vegetable oil – 0.5 tbsp.;
• beef – 600-700 gr.;
• carrots – 700 gr.;
• onions – 2 pcs.;
• raisins – 150 gr.;
• chickpeas – 150 gr.;
• ground black pepper - to taste;
• seasoning "Khavaedzh" or any other - to taste;
• salt - to taste.

Cooking stages.

1. Peel the onions and carrots. Cut the onion into half rings, carrots into strips.

2. Rinse the beef in ice water and pat dry. Chop the meat into medium-sized pieces.

3. Pour oil into a cauldron or any other vessel in which you cook, and heat over the highest heat. When the oil is hot enough, add the onion to the cauldron and fry, stirring, until golden brown.

4. Place pieces of meat in a cauldron and fry until crust appears on all sides - this is necessary so that all the meat juice does not leak out, but remains inside.

5. Then add a small part of the carrots and pour in all the chickpeas. Fill the future pilaf with water so that it slightly covers the contents of the cauldron. Add salt, pepper and seasoning. Lightly stir the water without touching the main ingredients. Once foam forms, remove it, reduce heat and cook for about half an hour.

6. After the specified time, add all the remaining carrots, pour in a little more water - it should cover the vegetable straws. Simmer for about another quarter of an hour.

7. While the zirvak is preparing, take care of the rice. It must be washed in ice water so many times until the liquid becomes clear. Then transfer the cereal to a colander.

8. When the zirvak is ready, pour raisins into the cauldron, then rice. Level it out. Add boiling water until the water slightly covers the rice, cover with a lid and cook until the liquid evaporates.

9. When there is practically no water left, remove the lid, make indentations with a small cylindrical object in different places, reduce the heat to minimum and simmer under the lid for another 12-15 minutes.

10. When the pilaf is ready, mix it well and serve.

Very tasty and crumbly pilaf is a real holiday on the table.

• You may be interested in: Beef in the oven is juicy and soft. 9 recipes for delicious marinating and cooking.

With tomato paste

Many will be surprised to see this recipe, because it is far from being a classic. But this variation of the dish is prepared by families even very often, because the tomato gives a special taste to the dish - more delicate and spicy. Not everyone knows how to cook beef rice with tomato paste, and the secret is below.

Ingredients:

• Beef meat – 500 g
• Carrots – 500 g
• Onion – 500 g
• Rice – 2 cups
• Oil – 50 ml
• Tomato paste - tablespoon
• Spices – pepper, bay, cumin, turmeric.
• Salt.

Prep time: 5 minutes, cooking time: 1.5 hours

Number of servings: 8

KBZHU: 238/9/21/4

1. Prepare the products for cooking, remove all films.
2. Heat the pan well and add oil.
3. Add the beef and fry until crispy, repeat the same with the onions and carrots.
4. Add washed cereal. Mix
5. Add laurel, cumin, turmeric, and pepper. Add salt. Add a tablespoon of tomato paste. Mix.
6. Pour 4 cups boiling water.
7. Boil for one minute over high heat, then simmer over low heat.

Step-by-step recipe in pita bread

Time spent on cooking is 1.5 hours.

Calorie content – ​​320 kcal, of which: proteins – 9 g, fats – 10 g, carbohydrates – 40 g.

Number of servings – 10.

To prepare classic Uzbek pilaf in lavash you will need:

• rice - half a kilogram;
• meat – 300 gr.;
• 3 thin Armenian lavash;
• baked chestnuts – 20 pcs.;
• greens, onions - to taste;
• half a lemon;
• salt, pepper, spices - to taste.

To make the dish more tasty and rich, the rice must first be soaked in lightly salted water for about 1–2 hours.
Chop the meat into medium pieces and boil with salt and pepper for about an hour. Pour vegetable oil into the bottom of the frying pan, heat it, cover it with a layer of pita bread. Place the rice grains on top, add a little water, and simmer at the lowest power for about half an hour.

Chop chestnuts and herbs. Saute the chopped onion in a frying pan, add boiled beef and chestnuts, various greens, and pour in the juice of half a lemon. Add salt and pepper, simmer everything for about 5 minutes.

After the meat component of the pilaf is ready, it must be added to the cereal and mixed carefully without damaging the lavash layer.

This dish will amaze not only with its taste, but also with its original presentation. Therefore, it can be safely served not only for a regular dinner, but also for a holiday table. This is definitely worth a try, because it is not only very tasty, but also unusual!

Uzbek in a cauldron

It is very important to maintain two proportions: the ratio of oil and water to rice. How much cereal - twice as much water is required, how much meat - so much vegetables. It should be cooked not at home, but on the street, over a fire.

As they say, only true Uzbeks can make the most delicious beef pilaf. But the recipe for making beef pilaf is worth trying.

• Rice – 2 kg
• Beef – 2 kg
• Oil – 400 ml
• Onion – 1000 g
• Carrots – 1000 g
• Water – 3 l
• Zira, saffron, barberry, paprika
• Salt – 2.5 tablespoons

Preparation time - 20 minutes, cooking time - 3 hours
Number of servings: 14

KBZHU: 268/8/25/4

1. Heat a cauldron and place the meat in it. It should be fried, not steamed or simmered! When it is fried, you need to take it out so as not to overcook it.
2. Add onion to the cauldron, fry for 15 minutes, then carrots, fry until soft.
3. Add the beef again, stir and fry, then add all the spices except cumin.
4. Pour water, bring to a boil and wait half an hour.
5. Add salt to taste and let simmer for five minutes.
6. Rinse the cereal using kneading movements. After rinsing, you need to immediately throw it in and distribute it evenly.
7. Increase the intensity of the fire.
8. Pour in the cumin, kneading it very thoroughly. Roll the grains of rice around the cauldron for even cooking. After cooking, they need to be collected towards the center. When everything has boiled away, the mound will be stable.
9. Cover with a cup and the dish will be ready in half an hour.

In a cauldron on an open fire

When preparing pilaf, all ingredients are boiled as much as possible and melt in your mouth. The difference appears in the aroma; pilaf simmering on fire becomes very spicy and rich.

Residents of Uzbekistan say: “The dish should contain a lot of vegetables and about the same amount of meat.”

.

This rule is key to achieving the desired taste.

Ingredients:

• long rice – 0.5 kg;
• beef – 0.7 kg;
• carrots – 0.5 kg;
• onion – 0.4 kg;
• vegetable oil – 100 ml;
• head of garlic – 1 piece;
• water – 1.7 l;
• salt – 10 g;
• zira – 5 g;
• turmeric – 5 g;
• ground black pepper to taste.

Step by step recipe:

1. The cereal is washed and soaked. The onion is peeled and chopped into half rings, the carrots are peeled and cut into strips. The meat is washed and cut into large cubes.
2. Pour oil into a hot cauldron, add onion, fry until golden brown. Then add the meat and fry for 10 minutes, stirring. Afterwards, the carrots are fried for about 5 minutes. Add seasonings purchased in advance.
3. Pour water, it should be 2cm above the vegetables and meat. Cook for 0.5 hours. Then add the rice, distributing it evenly. Use a spoon to make a small depression in the cereal, placing the unpeeled garlic.
4. Add water, leaving to simmer over low heat for 40 minutes. The dish is ready.

Preparation – 0.5 hours (including washing the cereal). The recipe is designed for 7 servings, the required time to prepare the dish is 2 hours.

One serving contains: 635 kcal, 33.2 protein, 33.3 fat, 50.7 carbohydrates.

"Shah Ash"

Absolutely incredible and festive pilaf, which is baked in dough! It is prepared with dried fruits, it turns out beautiful, colorful, with a crispy crust. The meat inside is extremely tender, literally melting in your mouth. You can even prepare this masterpiece at home!

• Soaked basmati rice – 600 g
• Beef – 500 g
• Onion – 300 g
• Ghee – 3 tbsp. spoons
• Dried fruits – 300 g
• Filo dough - homemade would be even better.
• Saffron.
• Cumin, turmeric, chili pepper

Prep time: 30 minutes, cooking time: 4 hours
Number of servings: 8

KBZHU: 302/7/23/5

1. Pour oil into a heated frying pan. Fry onion on it.
2. Add all the spices to a hot frying pan and heat them through.
3. Add beef.
4. Add salt to taste.
5. Add dried fruits; fry them whole for a couple of minutes.
6. Pour boiling water over the saffron.
7. Salt boiling water. Pour the cereal in there. After boiling, cook for five minutes. Transfer to a container using a sieve.
8. Grease the dough with ghee, just like the frying pan. Place several layers of dough overlapping each other on the frying pan. Place some of the rice on the dough.
9. Place the filling in the middle.
10. Drizzle soaked saffron around the edges of the dish. Sprinkle the second part of the cereal on top and pour in saffron water.
11. Wrap the dough.
12. Cover the dish with foil.
13. Place in the oven for two hours at 160 degrees.

This is a truly royal dish. In the photo it looks simply incredible, it seems that several people prepared it - but in reality it is almost no different from the classic version.

In a slow cooker

One of the simplest and easiest recipes that does not require much effort. Multicookers are now becoming increasingly popular, because they allow you to cook everything faster without spoiling the quality of the dish. Of course, everyone has their own equipment and the time will vary for everyone, but the principle remains the same.

It will require:

• Beef – 600 g
• Onions – 3 pieces
• Carrots – 2 large
• Seasoning – 2 tablespoons.
• Salt.
• Rice - 3.5 measuring cups for the slow cooker.
• Water – 5 measuring cups for multicooker.
• Garlic – 3 cloves.
• Vegetable oil.

Prep time: 5 minutes, cooking time: hour 10 minutes
Number of servings: 6

KBZHU: 2273/9/25/4

1. Pour oil into the multicooker bowl until it completely covers the bottom. Turn on the frying mode, wait a couple of minutes, add chopped vegetables. After 7 minutes add meat. Mix.
2. After three minutes, add seasonings and stir. Add salt.
3. When everything is ready, add the washed rice. Sprinkle salt on top of the cereal, insert garlic, pour boiling water. Select the “Cereals” mode.
4. A chic and quick dish is ready!

Cooking beef pilaf using this method is quick and easy.

Beef pilaf

Ingredients:

• Rice - 500 grams;
• Beef - 500 grams;
• Onion - 1 piece;
• Carrots - 2 pieces;
• Olive oil - 4 tbsp. spoons;
• Butter - 4 tbsp. spoons;
• Warm water - 3 glasses;
• Salt - 1/2 tbsp. spoons;
• Ground black pepper - 1/2 teaspoon;
• Cumin - 1/2 teaspoon;
• Ground paprika - 1/2 teaspoon;
• Garlic - 1 Cup;
• Ground coriander - 1/2 teaspoon.

How to cook “Beef Pilaf”

1. Prepare all ingredients for further cooking. 2. Cut the meat into cubes and fry in a frying pan. Add salt and pepper to taste. 3. Chop the carrots and onions, chop the garlic. Add vegetables to meat. Sprinkle with coriander, paprika, cumin and black pepper. Continue cooking meat and vegetables in the pressure cooker. 4. Once the meat is ready, add rice and water. Cook the pilaf for about 40 minutes. 5. For spice, add garlic to the pilaf, previously peeled from excess husks.