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Pilaf with prunes in a saucepan

Cooking recipes / Top Picks / Pilaf

6 servings
1 hour 30 min

Beef fillet - 400 gr, Steamed rice - 400 gr, Prunes - 100 gr, Vegetable oil - 100 gr, Onions - 1 pc., Carrots - 1 pc., Garlic - 30 gr, Dry spices - 1 tbsp., Paprika - 1 tea liter, Barbaris - 1 tea liter, Zira - 0.5 tea liter, Ground black pepper - to taste, Salt - to taste

How to make pilaf with prunes in a saucepan? Prepare all the necessary ingredients.

Wash the beef well under running water, dry, cut into small pieces.

Wash the carrots with a brush, under running water, dry and peel. Peel the bulb from the husk. Grate the carrots coarsely or cut into small slices.

Wash prunes, dry. If it is very dry, then fill it for 7 minutes with hot water. Rinse rice well several times in cold water.

Take a cauldron or heavy-bottomed saucepan, preheat half the vegetable oil. Add the beef and fry, stirring, until golden crust appears on the meat.

Next, add the carrots. Stir-fry over a medium heat for about 5 minutes.

Sprinkle the meat with the carrots with the pilaf seasoning, paprika, dried barberry (unless included in the pilaf seasoning), zira, salt and pepper. Pilaf seasonings can use any to your liking. Pour 600 ml of boiling water into the meat. Simmer for about 40 minutes over low heat.

Add the prunes, rice, whole onion and a whole head of garlic to the cauldron.

Water should completely cover rice, so pour in more boiling water if necessary.

Bring the water to a boil. Cover the cauldron and simmer for about 20 minutes until the rice is cooked. Remove the finished pilaf from the heat. Let it brew for about 15 minutes.

Stir before serving the pilaf. Enjoy your meal!