Beef pilaf in kazan at the stake

14 servings
1 hour 30 min

Which one is better to choose rice for making the perfect pilaf? For this dish, it is recommended to use loose long-grain rice varieties such as Basmati or Jasmine. I used round rice in the recipe, but these are personal taste preferences. If you are cooking pilaf for the first time, then I recommend taking long-grain rice, so as not to get porridge instead of pilaf. Have a pleasant appetite!

How to make beef pilaf at the stake? Which is the best way to use meat? The most delicious pilaf comes from lamb, veal or beef. The recipe used the flesh of young beef (entrecote).

Peel the carrots and onions and wash in clean water.

Divide one head of garlic into teeth and peel off the husks. Release the other two heads from the upper skin and wash thoroughly in water.

Light the fire, set the cauldron to warm up.

At this time, rinse the meat in water, dry with napkins and cut into medium-sized pieces.

Pour odorless vegetable oil into the cauldron, wait for the moment when it warms up well. Roll the edges of the cauldron with hot oil using a slotted spoon (be careful, do not burn!).

Send one onion to the oil to fry.

When the onion is golden, remove it from the cauldron with a slotted spoon.

Send the meat to the cauldron and fry it until golden. Stir the pieces periodically so that they do not burn. Keep the fire at its maximum all the time.

Pour some water into the cauldron to put out the meat.

Wait for the moment of boiling and remove the resulting foam with a large spoon. Salt the meat lightly, cover the cauldron with a lid and simmer over medium heat until the beef is cooked through. Time depends on how much the young animal was and how much of it you use.

Prepare everything else for pilaf. Cut the remaining onions not large. Chop the carrots into bars, and cut the peeled large garlic cloves into 2-4 parts.

This time, my meat was ready for 40 minutes, but sometimes it takes a little more time (an hour and a half). If the meat is already ready, and there is a lot of liquid left in the cauldron, then remove the lid, throw firewood under the cauldron and evaporate the excess liquid.

Send chopped vegetables to Kazan with meat.

Add a zira. Dry barberry berries or pilaf seasoning can be added to taste at this stage.

Mix everything well and cook for about 10-15 minutes (almost until the carrots are ready).

Rinse rice several times to clear water.

Send the cereal to the cauldron, distribute in an even layer. Top with a little salt.

Stick two heads of garlic in the middle, fill the future pilaf with water so that the liquid covers the rice with two fingers.

Cover and cook over medium heat for 10-15 minutes (depending on the rice variety).

Gently mix the finished pilaf.

Serve to the table!