How to cook friable pilaf from beef: advice of masters

Pilov - a dish whimsical, and the slightest oversight can spoil it and make it too dry or regular porridge due to excess fluid. Initially, pilaf was prepared from lamb, but not everyone loves this meat, so it can be replaced with dietary beef. Before you prepare a crumbly pilaf from beef, think about the recipe, since this meat is not fat and the pilaf can get dryish.

Ingredients for pilaf

Beef: 0,5 kg;

Carrot: 0.5 kg;

Rice: 1 kg;

Onion: 3 pcs;

Vegetable oil: 250 ml;

Salt, pepper, zira to taste.

Preparation process

Wash the vegetables. Clean them and cut them into slices. This is an optional requirement, but otherwise it will take your time during cooking.

For cooking dishes are traditionally used cauldron with thick walls. At home, it can be replaced with a thick-walled pot or a gooseberry. In a conventional pot with thin walls you can not cook - everything will burn. Only thick walls ensure an even distribution of heat throughout the entire area of the dishes.

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We put it on the fire, add oil and warm it up. In order to remove the bitterness from the oil, put half of the onion into it and fry it for a few seconds. Then we take it out.

In the prepared butter, spread the onions cut into half rings and fry. We put the meat there, mix it and give it brown.

We fall asleep crushed carrots. When carrots will allocate juice, reduce heat and let it cook for 15 minutes, do not forget to stir it. Fill with water to cover the vegetables. It will be something like a gravy. After it boils, salt it and leave it on a small fire for 30 minutes.

Put the rice there, level it. Do not interfere! Fill with water 2 cm above rice, about 2 fingers. Let the water evaporate, then reduce the fire.

We collect rice with a slide and make small holes. Leave in order to languish for 20-25 minutes. Done! When serving, we first put rice, and then meat, so as not to mix what remains in the cauldron.

The main secret of friable pilaf is that the rice should be long-grained, and do not forget to soak it. And after you put the rice, do not interfere with the dish, this damages the structure of rice and it becomes mushy.

Secrets of crumbly pilaf

The secret of friable pilaf is in the right choice of rice. The most delicious pilaf comes from rice, which is poorly boiled and remains friable. This is Tajik, Uzbek long-grain rice. It's also good to use Italian rice for paella. Rice before cooking thoroughly washed several times and soaked in cold salted water for 2 hours.
The basis of this pilau is a zirvak. It's not a secret, but not many know how to properly cook it. To cook it, mutton fat is poured into the hot cauldron and fried. Then add onions, carrots and meat. All this is fried with strong heating, stirring. After frying, add the water( about a glass for each kilogram of rice) to the zirvak and stew the food. At home, fatty fat is often replaced with vegetable oil.
From spices traditionally add saffron, ziru and barberry. You can add other spices to your taste. But it is not recommended to add too much, otherwise the taste will be "greased".Saffron can be replaced and more budgetary spice - turmeric. It is necessary to give the rice a golden color. It is added at the rate of 0.5 tsp.per kilogram of meat. More details about turmeric you can read here.
Carrots are never rubbed. It can only be cut into strips. Grated carrots in the process of cooking will turn into "porridge".
It is recommended to lay spices and salt approximately in the middle of cooking dirvak.
Do not use sweet purple onions. The usual bullet fits best.
To make the finished pilau even tastier, the saucepan should be tightly wrapped in a blanket and so leave for 1 hour.
The secret of the beautiful color of pilaf: it depends not only on turmeric, but also on the degree of frying onions. For example, Turkmen pilaf is white, because onions are fried slightly. A Fergana - golden, onions for him fried until carrot.
Also secrets of pilaf and fineness of its preparation are in a special shade of taste. For example, to make the dish turn out to be sweet, during cooking zirvak need to add a little raisins and paprika. For sour taste add plum or quince.
Zirvak is salted so that it tastes slightly salty. Rice itself is unleavened, and absorbs all excess salt. The rice itself does not salt.

Video recipes

Pilot in the multivariate:

Pilaf with beef:

Pilaf with a dolly:

All the details of pilaf from the Laser: