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Beef pilaf on a gas stove

0
675
Kitchen Eastern
Calorie content 110.6 kcal
Portions 16 port.
Cooking time 165 minutes
Proteins * 5 gr.
Fats * 7.9 gr.
Carbohydrates* 21.7 g
* per 100 gr. product
Beef pilaf on a gas stove
Content

When cooking pilaf on a gas stove, many housewives are faced with the unpleasant problem of sticky rice. To prevent this from happening, you need to know some features of the preparation of this dish: the amount of ingredients is taken according to the recipe, pilaf is prepared only from steamed rice or a special variety for pilaf (dev-zira). We cook beef pilaf on a gas stove only in a cauldron. In this way, pilaf is prepared for a large company of guests.

Ingredients

Cooking process

step 1 out of 17
First, we prepare all the ingredients for pilaf in the amount specified in the recipe. Wash the beef, dry it with napkins and cut into medium pieces. Clean the onions and carrots and rinse with cold water.
step 2 out of 17
We put the cauldron on the stove over medium heat and heat the vegetable oil well in it.
step 3 out of 17
Chop the onions into thin half rings, transfer them to heated oil and fry until golden brown.
step 4 out of 17
Transfer the prepared pieces of beef to the cauldron to the fried onions.
step 5 out of 17
Fry pieces of beef until golden brown on all sides.
step 6 out of 17
While the meat is fried, cut the carrots into thin strips and transfer them to the meat. We also fry the carrots until golden brown.
step 7 out of 17
Then sprinkle the meat with vegetables to your liking with salt and black pepper and mix everything well.
step 8 out of 17
Then pour half the volume of water specified in the recipe into the cauldron and bring it to a boil over high heat. Then we reduce the fire to minimum and simmer zirvak (meat with vegetables) for 40 minutes under a closed lid.
step 9 out of 17
By the end of stewing, pour the zira into the cauldron, add the seasoning for pilaf and mix.
step 10 out of 17
Rinse the rice thoroughly with cold water and transfer it to the cauldron. Spread the rice evenly with a spoon or slotted spoon.
step 11 out of 17
Then, in a layer of rice, put the heads of garlic peeled from the outer husk and a chilli pod.
step 12 out of 17
We heat the rest of the water to a hot state and carefully fill it with rice with zirvak. We close the cauldron with a lid. Simmer pilaf over low heat for 25 minutes.
step 13 out of 17
At the end of the stewing, we take a sample and check the readiness of the pilaf.
step 14 out of 17
If the rice has not completely absorbed the water, then with a spoon we make several holes in the pilaf to the bottom of the cauldron and keep the pilaf on fire until the water evaporates completely.
step 15 out of 17
Then turn off the stove and insist pilaf under a closed lid for half an hour.
step 16 out of 17
Remove the garlic heads and pepper pod from the cooked pilaf.
step 17 out of 17
Then gently mix the pilaf, put it on a large dish or in portioned plates, decorate it to your liking and serve.

Bon appetit and good food!
 

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