Beef pilaf in a cauldron - 6 cooking recipes

How to cook beef pilaf in a cauldron on the stove

If you don't know what to cook for your family for lunch, use my recommendation and cook an unusually appetizing beef pilaf in a cauldron. The dish is easy to prepare, but it takes patience to enjoy its taste. Try to cook and your loved ones will have an unforgettable pleasure.

Cooking time: 2 hours 20 minutes

Cooking time: 25 minutes

Servings - 16

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  Peel the onions and rinse them under cold running water. Wash the carrots thoroughly and then peel them with a vegetable peeler.
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  Put the cauldron on moderate heat and pour in the required amount of vegetable oil.
• 
  Cut the peeled onions into thin half rings and fry until golden brown.
• 
  Wash the beef thoroughly in cold running water, then pat dry with paper towels. Cut the prepared meat into medium-sized pieces. Lay out the prepared meat.
• 
  Fry the meat well on all sides, stirring occasionally.
• 
  Cut the peeled carrots into thin strips. By this time, the meat is evenly fried. Put chopped carrots in a cauldron to the meat and fry, stirring occasionally, until golden brown.
• 
  Season with salt, add the required amount of seasoning for pilaf and black pepper.
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  Pour in half of the required amount of drinking water. Bring the zirvak to a boil. Cover and simmer for 30-40 minutes over low heat.
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  Then add cumin and pilaf seasoning.
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  Then add cumin and pilaf seasoning.
• 
  Spread the rice evenly over the entire surface with a slotted spoon. Lay out the garlic and hot red pepper, previously peeled from the top layer of the husk.
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  Pour in the remaining amount of hot drinking water. Cover the cauldron with a lid, move it to low heat, and cook for about 20-25 minutes.
• 
  After the time has passed, check the readiness of the pilaf.
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  If there is still water, use a wooden spoon to make holes around the cauldron. Cook pilaf until the water has completely evaporated.
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  Then turn off the fire. Cover the cauldron with a lid and let it brew for 30 minutes.
• 
  Extract the garlic and hot pepper from the finished pilaf.
• 
  Gently arrange the hot beef pilaf on plates, garnish with herbs as desired and serve.

Bon Appetit!

Beef pilaf in a cauldron on the fire

Not so long ago I had a chance to try a wonderful beef pilaf cooked in a cauldron over a fire. The dish turned out to be indescribably tasty and aromatic. I have never tried this. I suggest you use this recipe and prepare this delicacy.

Cooking time: 2 hours 50 minutes

Cooking time: 25 minutes

Servings - 15

Ingredients:

Beef - 1.3 kg.

Rice - 1 kg.

Carrots - 1 kg.

Bulb onions - 3 pcs.

Vegetable oil - 200 ml.

Garlic - 2 heads

Salt to taste

Zira - 2 tsp

Seasoning for pilaf - 2.5 tablespoons

Ground black pepper - to taste

Drinking water - 4 liters.

Cooking process:

1. Make a fire in advance. Put the cauldron on the fire and pour in the required amount of vegetable oil.Heat well until a white haze appears.
2. Wash the beef thoroughly in cold running water, then pat dry with paper towels. Coarsely chop the prepared meat. Put the beef on the bones in the heated oil.
3. Fry until golden brown. Then carefully remove with a slotted spoon and place on a plate.
4. Then, carefully, so as not to burn yourself, put the meat in the cauldron.
5. Fry on all sides until golden brown, then remove and place on a plate.
6. Peel the onions, rinse under cold running water and cut into large rings, put in a cauldron.
7. Fry until tender.
8. Wash the carrots thoroughly and then peel them with a vegetable peeler. Cut the peeled carrots into thin strips and place in a cauldron.
9. Season with salt, add the required amount of cumin, seasoning for pilaf and black pepper. Fry, stirring occasionally, until golden brown.
10. Then lay out the grilled beef and bone-in beef.
11. Then add the heads of garlic peeled from the top layer of the husk.
12. Pour in half of the required amount of drinking water. Bring the zirvak to a boil. Simmer for 40-50 minutes, covered with a lid.
13. Rinse the required amount of rice thoroughly in cool water several times, and then put it in a cauldron. Spread the rice evenly over the entire surface with a slotted spoon. Pour in the remaining water and cook the pilaf for about 40-50 minutes under the lid.
14. After the time has elapsed, rake the rice into the center with a slide. Rake the firewood to the sides. Cook the pilaf until the water has completely evaporated, periodically checking the readiness of the rice.
15. When the water has completely evaporated, remove the wood completely, and leave the pilaf to infuse for 20-25 minutes. Serve the finished beef pilaf.

Bon Appetit!

Classic Uzbek beef pilaf in a cauldron

I want to share a wonderful classic recipe for Uzbek beef pilaf cooked in a cauldron. To prepare a hot dish, no special skills or special ingredients are required. The dish is perfect for a hearty lunch. The male half will definitely appreciate it.

Cooking time: 2 hours 10 minutes

Cooking time: 20 minutes

Servings - 6

Ingredients:

Beef - 500 gr.

Kurdyuk - 200 gr.

Brown rice - 200 gr.

Carrots - 500 gr.

Bulb onions - 2 pcs.

Garlic - 1 head

Salt to taste

Seasoning for pilaf - 2.5 tablespoons

Barberry - to taste

Ground black pepper - to taste

Drinking water - 500 ml.

Cooking process:

1. Prepare all the necessary ingredients for the classic Uzbek beef pilaf.
2. Wash the beef thoroughly in cold water, pat dry with paper towels. Cut the prepared meat into medium pieces. Peel the onions, rinse under cold water and cut into half rings. Wash the carrots thoroughly, peel them with a vegetable peeler, cut into thin strips.
3. Put the cauldron on moderate heat. Heat well. Cut the fat tail into cubes and put in a cauldron. Saute well until all the fat is melted.
4. Remove the fried greaves from the cauldron.
5. Add chopped onions and sauté until golden brown.
6. Remove the fried onions from the cauldron.
7. Lay out the prepared meat.
8. Fry it well, stirring occasionally.
9. By this time, the meat is evenly fried. Put the fried onions in the cauldron to the meat.
10. Then add the chopped carrots and fry, stirring occasionally, until golden brown. Season with salt, add the required amount of seasoning for pilaf and black pepper.
11. Pour in the required amount of drinking water. Bring the zirvak to a boil.
12. Add the unpeeled head of garlic. Cover and simmer for 15-20 minutes over low heat.
13. Thoroughly rinse the required amount of brown rice in cool water several times, and then put in a cauldron, distribute evenly over the entire surface with a slotted spoon. Cover the cauldron with a lid, move it to low heat, and cook for about 35-40 minutes.
14. Add barberry.
15. After the time has passed, check the readiness of the pilaf. Turn off the fire. After about 30 minutes, gently stir the pilaf with a spatula.
16. Divide the hot classic Uzbek beef pilaf into plates and serve.

Bon Appetit!

A simple recipe for making beef and lamb pilaf in a cauldron

I propose to cook an unusually tasty and appetizing dish that can be prepared not only for lunch or dinner, but also served as a hot dish for family holidays. Beef and lamb pilaf turns out to be incredibly aromatic with an ideal flavor combination.

Cooking time: 2 hours 50 minutes

Cooking time: 30 minutes

Servings - 20

Ingredients:

Beef - 1.5 kg.

Lamb - 1.5 kg.

Fat tail fat - 1 kg.

Rice - 2 kg.

Carrots - 2 kg.

Bulb onions - 1 kg.

Raisins - 200 gr.

Garlic - 2 heads

Salt to taste

Zira - 1 handful

Seasoning for pilaf - 100 gr.

Drinking water - 5 liters.

Cooking process:

1. Thoroughly wash and dry the lamb, cut into medium pieces.
2. Wash the beef thoroughly in cold running water, then pat dry with paper towels. Coarsely chop the prepared meat.
3. Wash the fat tail fat thoroughly in cold running water, then pat dry with paper towels and chop coarsely.
4. Make a fire in advance. Put the cauldron on the fire and put the fat tail fat. Melt the fat and heat until a white haze appears. Carefully remove the greaves from the cauldron.
5. Put the lamb on the bones in a cauldron and fry well.
6. Then add the beef and fry on all sides.
7. Peel the onions, rinse under cold running water and cut into large rings.
8. Put the onions in a cauldron.
9. Wash the carrots thoroughly and then peel them with a vegetable peeler. Cut the peeled carrots into thin strips.
10. Put the prepared carrots in a cauldron. Fry until golden brown.
11. Prepare the pilaf seasoning.
12. Measure out the required amount of cumin.
13. Rub the zira and add to the zirvak. Salt, add the required amount of seasoning for pilaf. Simmer covered for 40 minutes.
14. Rinse the required amount of rice thoroughly in cool water several times, and then put it in a cauldron.
15. Spread the rice evenly over the entire surface with a slotted spoon. Then add the heads of garlic peeled from the top layer of the husk. Add the required amount of drinking water and previously washed raisins.
16. Bring to a boil. Simmer for 40-50 minutes, covered with a lid.
17. After the time has elapsed, rake the rice into the center with a slide. Rake the firewood to the sides. Cook the pilaf until the water has completely evaporated, periodically checking the readiness of the rice.
18. When the water has completely evaporated, remove the wood completely, and leave the pilaf to infuse for 30 minutes. Serve the finished beef and lamb pilaf, garnished with fresh herbs.

Bon Appetit!

How to cook real beef pilaf with raisins?

I propose to cook an unusually tasty, aromatic and bright beef pilaf with raisins in a cauldron. Pilaf can be prepared not only for lunch or dinner, but also served as a hot dish on a festive table.

Cooking time: 1 hour 30 minutes

Cooking time: 15 minutes

Servings - 8

Ingredients:

Beef - 500 gr.

Rice - 300 gr.

Carrots - 1 pc.

Bulb onions - 1 pc.

Raisins - 100 gr.

Garlic - 1 head

Salt to taste

Vegetable oil - 100 ml.

Ground black pepper - to taste

Drinking water - 500 ml.

Cooking process:

1. Wash the beef thoroughly in cold running water, then pat dry with paper towels. Cut the prepared meat into medium-sized pieces.
2. Put the cauldron on moderate heat and pour in the required amount of vegetable oil. Heat well. Lay out the prepared meat and fry it well, stirring occasionally.
3. Peel the onions, rinse under cold running water and chop with a sharp knife. Wash the carrots thoroughly and then peel them with a vegetable peeler.Cut the peeled carrots into thin strips.
4. By this time, the meat is evenly fried. Put chopped onions and carrots in a cauldron for meat, fry, stirring occasionally, until golden brown.
5. Salt, add black pepper. Cover and simmer for 15-20 minutes over low heat. Rinse the required amount of rice and raisins in cool water, and then put in a cauldron. Then add the head of garlic peeled from the top layer of the husk.
6. Pour in the required amount of hot drinking water. Bring to a boil and cook for about 35-40 minutes.
7. After the time has passed, check the readiness of the pilaf. Turn off the fire. After about 10-15 minutes, gently stir the pilaf with a spatula.
8. Arrange the hot beef pilaf with raisins on plates and serve.

Bon Appetit!

Crumbly nbulgur fishing with beef

I strongly recommend making an appetizing and not quite ordinary bulgur pilaf with beef, which can be served not only for lunch or dinner, but also as a hot dish for a family celebration. The cooking process is quite simple. Be sure to cook!

Cooking time: 1 hour 30 minutes

Cooking time: 15 minutes

Servings - 6

Ingredients:

Beef - 500 gr.

Vegetable oil - 100 ml.

Bulgur - 200 gr.

Carrots - 2 pcs.

Bulb onions - 1 pc.

Turmeric - to taste

Garlic - 1 head

Salt to taste

Zira - to taste

Ground black pepper - to taste

Drinking water - 500 ml.

For the salad:

Red onion - 1 pc.

Tomatoes - 500 gr.

Parsley - a bunch

Salt to taste

Cooking process:

1. Prepare all the ingredients needed for the beef bulgur pilaf.
2. Wash the beef thoroughly in cold water, pat dry with paper towels. Cut the meat into medium pieces. Peel the onions and garlic, rinse under cold water. Cut the onion into half rings. Wash the carrots thoroughly, and then peel them with a vegetable peeler, cut into thin strips.
3. Put the cauldron on moderate heat and pour in the required amount of vegetable oil. Heat well.
4. Place the carrots and onions, and fry well until softened.
5. Lay out the prepared meat and fry it well, stirring occasionally.
6. Pour in half of the required amount of drinking water. Simmer for 10-15 minutes over low heat.
7. Salt, add black pepper, cumin, turmeric and peeled garlic. Rinse the required amount of bulgur thoroughly in cool water, and then put it in a cauldron.
8. Pour in the remaining amount of hot drinking water. Bring to a boil and cook for about 20-30 minutes, covered.
9. While the pilaf is cooking, prepare the salad. Peel the red onion, rinse under cold water, and then cut into thin half rings.
10. Pour the chopped onion with cold water for 5-7 minutes, and then drain through a sieve and let the excess liquid drain.
11. Rinse the tomatoes and parsley thoroughly in cold water and then pat dry. Cut the tomatoes into slices, chop the parsley. Put tomatoes, red onion and parsley in a bowl, salt and season with vegetable oil. Mix thoroughly.
12. After the time has passed, check the readiness of the pilaf. Turn off the fire. After about 20 minutes, gently stir the pilaf with a spatula.
13. Put the hot bulgur pilaf with beef in the center of the dish, and put the salad around the edges. And serve.

Bon Appetit!