The most delicious pilaf: a cooking secret that only a few know about
Beef pilaf is a classic rice dish. It is considered one of the masterpieces of Uzbek cuisine. Although it has penetrated many countries, rumors about its origins are circulating in every corner of the world. The unique taste and texture of beef pilaf is what wins the hearts of most cooks and housewives. The dish can be prepared with chicken or lamb.
Many people think that pilaf is a boring dish. This is clearly not the case. Eastern spices make it unique and special.
It is not necessary to use beef, since the main thing in this pilaf is rice. Because of this, it can even be considered a vegan dish.
As for spices, as always, you can add more or less. The type of rice is also optional. The only thing that is required is raisins.
You heard right, raisins are the secret ingredient. They will give the pilaf a unique shade of sweetness.
Ingredients for 4 servings:
- 0.5 kg of stewed beef or ham;
- 1 small onion;
- 4 cloves of crushed garlic;
- 0.5 teaspoon black peppercorns;
- 1 teaspoon ground coriander;
- 1 tablespoon ground cumin;
- 0.5 teaspoon peppercorns;
- 1 cup of water for cooking beef;
- salt and pepper to taste;
- 1.5 cups thinly sliced carrots;
- 2 cups basmati rice or rice of your choice;
- 1 good pinch of saffron (optional but recommended);
- 2.5 cups water for rice.
Place the meat in a cauldron over medium heat and fry it for about 6–8 minutes.
Add the onion and garlic. Stir and cook for about 1-2 minutes until fragrant.
Next, add peppercorns, cumin, coriander, mix everything well.
Fill with water, cover and wait until it boils.
Reduce heat to low and let simmer for about 45 minutes until meat is tender, stirring occasionally.
After about 45 minutes, remove the lid, add carrots and rice. Mix thoroughly.
Pour in water, sprinkle with saffron, increase heat and bring to a boil.
Replace the lid, reduce the heat and let simmer for about 15 minutes until the rice is tender and cooked.
Enjoy the beef pilaf.
Earlier we told you how to cut onions without tears .
