How to cook pilaf with beef and smoked meat

Have you ever tried pilaf with beef and smoked meat? If not, we advise you to make this dish right now. After all, it turns out to be incredibly tasty and fragrant. They can quickly get enough of themselves and feed their whole family.

In this article, we will tell you not only how to properly cook pilaf with beef and smoked products, but we will also present a classic recipe for this dish. After all, not everyone likes to experiment when waiting for long-awaited guests.

Tasty pilaf: a recipe with beef, a photo of a ready dish

If you are fed up with the traditional way of cooking such an oriental dish as pilaf, then we recommend it to diversify, adding to it various ingredients and spices that will give the whole dinner a special flavor and rich taste.

To implement the initiative, we will need:

• Beef as young as possible with a small amount of fat - 350 g;
• Smoked chicken breast - about 200 g;
• Rice cereal long-grain -400 g (add at discretion);
• Chickpea - about 50-60 grams (with a small handful);
• Onion white bitter - 2 large pcs .;
• Carrot is the most juicy - 2 medium pcs .;
• Garlic heads - 2 medium pcs .;
• Deodorized oil - 130 ml;
• Salt sea, chopped pepper, as well as any seasonings, spices - add at discretion.

Treatment of cereals

To make pilaf with beef and smoked meat more satisfying, it should be done not only using rice, but also using a product such as chickpeas. This ingredient is desirable to take in a small amount, since later it will increase noticeably in size.

Thus, chickpeas need to be put in a colander and rinsed under warm water. Further it should be poured completely with cooled boiling water and left for a day. During this period, the product absorbs a lot of liquid, for its heat treatment you do not need a lot of time.

As for rice cereals, we start with the fact that it should be purchased only with long grain. In this sort of less starch, which means that this product will not be boiled and will remain crumbly.

So, long-grain rice needs to be sorted, rinsed in cool tap water to its transparency, and then shaken very vigorously.

Meat preparation

Pilaf with beef and smoked products will be more delicious if the main meat ingredient is purchased as young and fresh as possible. It must be washed and cleaned of all unnecessary veins. After that, beef needs to be chopped into medium pieces.

As for smoked chicken breasts, they should be cleaned of pits and skin, and then divided into not too thin fibers directly with hands.

Vegetable processing

Like any recipe of Uzbek pilaf with beef, the presented method of cooking this dish requires mandatory use of carrots and white bulbs. They should be cleaned, and then start grinding. Carrots need to be chopped into straws, and bulbs - to semicircles.

Heat treatment of the eastern dish

Tasty pilaf with beef and smoked products should be prepared in stages. After processing all components, take thick-walled dishes and pour in deodorized oil. Strongly warming vegetable fat, it needs to lower the smoked breast and cook them over medium heat to a slightly fried squall. After this, the product should be carefully removed, placed on a plate and left to the side. Next in the pan, you need to lay out the chopped beef and soaked chickpeas. Gulf the ingredients with drinking water, they need to be cooked on low heat until the croup becomes soft.

Having achieved the goal, the ready dirwak should be sprinkled with salt with the expectation of rice croup, and also add crushed pepper and a small pinch of zira to it. After that, the products must be leveled with a spoon and, turning on a strong fire, put the washed rice to them. Next to the ingredients, you need to add a little more water, pouring it through the spoon. After the dish is covered with liquid by 1.5 centimeters, the dishes should be closed, and the fire should be reduced. By the way, in addition to pilaf, you can add whole heads of garlic, drowning them in the thick. In this condition, the dish should be cooked for 20-26 minutes. In this case, for 5-9 minutes before the plate is turned off, it is necessary to lay out the previously roasted smoked breasts to the pilaf.

Serving a delicious oriental dish for dinner

Now you know how to cook pilaf with beef and smoked meat. After the rice croup has become soft, the dish must be removed from the heat, mixed with a large spoon and left under the lid for ¼ hour. Next, lunch should be distributed among plates and presented to the household in a hot state, along with bread and home marinades. Bon Appetit!

The classic recipe of Uzbek pilaf with beef

If you do not want to experiment and prepare the mentioned dish, adding various smoked and chickpeas to it, we recommend using the old proven recipe, which does not require the use of extra ingredients, but is based only on a standard set of products.

So, the classic recipe for a delicious pilaf with beef involves the use of the following components:

• Beef as young as possible with a small amount of fat (if desired, you can use lamb) - 450 g;
• Rice croup long grain - a couple of glasses (add at discretion);
• Onion white bitter - 2 large pcs .;
• Carrot is the most juicy - 2 medium pcs .;
• Tomato paste - 2 large spoons;
• Fresh garlic heads - 2 medium pcs .;
• Deodorized oil - 110 ml;
• Salt sea, chopped pepper, as well as any seasonings and spices - add at discretion.

Processing of ingredients

Before making homemade pilaf with beef, you should carefully process all the ingredients. To begin with, it is recommended to sort out long grain rice and rinse it thoroughly in cool water. After this, you must rinse a piece of beef, clean it from inedible elements, and then chop into not very small cubes. It is also necessary to grind vegetables separately. Bulbs cut into half-rings, and carrots - on straws or semicircles. As for garlic heads, they should be thoroughly rinsed, not cleansing the husk. If desired, they can make a few punctures, so that all the flavor went to the pilaf.

Preparation of Uzbek pilaf on the kitchen stove

To make an Uzbek dish, you need to pour deodorized oil into thick-walled dishes, and then strongly heat it. Further in boiling vegetable fat it is required to lay out pieces of beef and fry them a little. Next to the meat, you need to send bulbs and carrots. After the ingredients have acquired a golden color, they should be flavored with tomato paste and spices with a calculation for cereals, and then smoothed with a spoon. Further on top of the meat and vegetables, you need to lay rice croup and pour it with boiling water, using a spoon for this. Also to the pilaf it is necessary to add punctured heads of garlic. In this form, the Uzbek dish should be cooked on low heat (after boiling) for about half an hour.

After the specified time, lunch should be removed from the fire, mix with a large spoon and leave under the lid (you can additionally wrap the blanket) for 20 minutes.

Serving Uzbek pilaf to the dinner table

The presented recipe of the oriental dish will allow you to make tasty and friable pilaf. If you want a more mushy dish, the water added to the ingredients should cover them not by 1.5 cm, but by 3.5. Also, to achieve this goal, long-grain cereals can be replaced with round grain.

After cooking a crumbly lunch, it must be spread out on plates and presented to the household in a hot state. In addition to the present Uzbek dish, you can serve a loaf of bread, as well as pickled cucumbers or tomatoes. Bon Appetit!