Beef pilaf

How to cook beef pilaf ? The fluffiest beef pilaf, the most delicious beef pilaf, is cooked over an open fire. The recipe for beef pilaf will tell you how to create an indescribably tasty dish from ordinary, affordable goods. Read more about beef pilaf .

Fragrant, juicy and crumbly beef pilaf will be appropriate for almost any occasion. There are different options for making pilaf; I offer you one of almost all of them, which is prepared in our family.

Recipe for pilaf with beef - rice for rice!)))

Now I’m aiming for real Uzbek pilaf. There was no fat tail fat, I replaced it with vegetable oil. But in general, I tried to comply. Do not judge strictly. What came out was a very tasty pilaf!

We decided to have a baby bump party for ourselves and I recommend it for you. This is a very tasty pilaf recipe. Good word :)

Despite the fact that a non-standard manufacturing method is used, the pilaf comes out crumbly, and the meat is soft and juicy. And it’s quite easy to prepare, because the slow cooker does part of the work.

This version of making pilaf is relatively new - it has existed for about 70 years. But, despite its youth, this method of making pilaf has gained enormous popularity in all regions of Uzbekistan and beyond, thanks to the highest taste and medicinal qualities of pilaf with garlic.

An unusual recipe for making pilaf with beef. According to this recipe, rice is cooked separately.

We are preparing Georgian pilaf for lunch. It's quite tasty. Do not eat pilaf hot; it is better to wait until it cools down a little.

The true art in making pilaf is the cook’s ability not to miss the fundamental points in the manufacturing process. We offer you a recipe for this particular pilaf.

A very tasty and fragrant pilaf with liver, beef and herbs.

Mashkichiri in Uzbek (porridge made from mung bean and rice) is a very satisfying, tasty dish. Being in fact the same pilaf, mashkichiri still differs from pilaf - both technologically and in taste. The main charm of the dish is given by mung beans - small, match-head beans of a greenish color.

An ancient oriental dish - bakhsh. Bakhsh is a greenish pilaf. Besides the unusual color and combination of products, the highlight of this dish is that all the ingredients are cut very finely. Small tenderloin is a specificity of oriental cuisine, in contrast to European cuisine. Uzbek pilaf bakhsh is a completely unusual dish for lovers of ordinary pilaf. Worth trying.

Pilaf with prunes is a treasure of civilization. It’s easy to prepare, try it with us.

Crumbly pilaf with beef or lamb meatballs is very satisfying and tasty. Thanks to the use of turmeric, rice acquires a luxurious sunny color, and cumin makes pilaf fragrant!

Pilaf with meatballs (kaimali palov) is an old, traditional version of making pilaf, which has a tender and unique taste. Pilaf with meatballs is prepared quickly, and the recipe is ordinary.

There are a huge number of options for making beef pilaf. No matter how much you cook this wonderful dish, you can always find a new recipe for yourself. We offer a fascinating method of making beef pilaf in the oven. Meat and rice with dried apricots and raisins will slowly simmer, soaking in each other’s juices and aromas, which will give the pilaf a complete, harmonious taste.

The traditional recipe for making beef pilaf recommends using brisket or shoulder. Most often, pilaf is prepared in a cauldron; you can also create beef pilaf in a slow cooker. To find out all the aspects of how to cook beef pilaf in a cauldron, use the recipes in our “beef pilaf” section. Photos of beef pilaf and video of beef pilaf will help make making beef pilaf simple and understandable.

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Rules for making crumbly beef pilaf

Personality of beef pilaf

Vegetarian pilaf has been prepared in India for a long time; from time to time you can find pilaf with fish, but this dish cooked with meat is considered common. Most often it is prepared with lamb, less often with pork, but beef is the most economical option. We eat beef most often; pilaf with it is not as fatty as with pork, and its taste is not inferior to the classic Central Asian one made from lamb.

The friability of pilaf directly depends on the rice used, as well as the amount of fat. When preparing a dish with beef, this must be taken into account - usually, vegetable oil is not spared, lard or butter is added from time to time. Pilaf consists of two parts - meat stewed with vegetables, which in Central Asia is called zirvak, and in Azerbaijan - gara, and rice, and less often - other cereals. There are two options for making pilaf - the Central Asian one implies that zirvak and cereals are stewed together, and the Iranian version (widespread in Azerbaijan and Turkey) differs in that these two parts are prepared separately, usually even served on different plates. We usually prepare pilaf with beef in the Central Asian tradition, frying pieces of meat, then stewing it together with onions and carrots, and then adding rice and simmering until done.

Video “Beef pilaf in Uzbek style”

From this video you will learn how to properly cook beef pilaf.

List of ingredients

Beef must be mature, very young beef will become dry after cooking and will be divided into fibers, but very old beef will remain hard. It is best to take the pulp from the shoulder blade, the upper part of the hind leg or from the ribs; the membranes must be cut off, and the presence of a little fat will make the meat the most juicy. It is better to take carrots, onions and garlic that are perfectly ripe - their texture, taste and color are more expressive than that of young vegetables. They use any kind of vegetable oil; they usually prefer the one that is typical for a given area.

Among the spices, not only salt and dark pepper are used. For pilaf, it is considered common to use cumin, turmeric, the consistency of various peppers; barberry seeds, nutmeg, coriander, thyme, chili pepper, and mustard are often added (preferably grains, but powder is also possible). The more spices used when making zirvak, the more flavorful the pilaf will be. Often dried fruits are added to the dish - raisins, dried apricots.

To make pilaf, breeders specially bred the Devzira rice variety, which has all the necessary properties, because the grains should simply absorb water, the smell of spices, keep their shape, and retain their useful components.

Devzira has a beautiful beige color, a light pleasant smell and a slightly sweet taste. A good solution would be to use coffee rice; it has a subtle nutty taste, cooks quickly, and retains many of the necessary parts. Our stores often give only snow-white (polished) rice. If you are unable to purchase Devzira, you can choose Basmati, Jasmine or Laser varieties. A crumbly pilaf will be made from long-grain rice; it’s best to use steamed rice - you don’t have to soak it before making it, and besides, it cooks quickly and the grains don’t stick together.

So, to make pilaf we will need:

500 g beef,
400–440 g rice,
2 medium carrots,
1 large onion,
2–3 glasses of water,
100–150 g vegetable oil,
1 head of garlic, spices to taste.

Step-by-step instruction}

Before starting production, it is better to collect and prepare (wash, cut, soak) all the ingredients, take comfortable dishes. It is best to cook pilaf in a metal cauldron - thanks to the round bottom and thick walls, the entire contents are heated moderately. If you don’t have a cauldron, you can use a thick-walled saucepan or frying pan, but you just need to keep in mind that the rice will increase 1.5 times during cooking.

If everything is ready, you can begin the sacred rite, guided by the following annotation.

Place the cauldron on the fire, pour oil into it. When it warms up until a light snow-white haze appears, add onion, cut into large cubes or half rings. Stirring, fry until golden brown.
Place the meat, cut into comfortable, but not very small pieces (the larger the pieces, the juicier they will be), and let them fry slightly. The presence of butter guarantees a golden brown crust.
Add carrots, grated or cut into strips, to the meat and fry for a couple of minutes.
Add salt and spices.
Pour hot water over the meat so that it covers the entire contents of the cauldron. Simmer covered for 30–40 minutes over medium heat.
Add water and oil, if necessary, then add well-washed (until the water is clear), soaked rice, and smooth it out. The water should be 2 cm above the rice. You can add a little salt on top. Leave to simmer covered until the water disappears from the surface.
Crush a whole head of unpeeled, just washed garlic into the middle of the rice.
After all the water has been absorbed, remove the garlic, test the rice for doneness, stir the pilaf, close the lid again, leave for another 10 minutes, turning the heat to low. If the rice is ready, you can turn off the heat and just leave the cauldron closed for another couple of minutes.

Other manufacturing methods

Most often, pilaf is cooked over an open fire - on a stove or fire, but it can be completely cooked in a slow cooker or oven. Such production methods differ in the methods, but especially in the end result, in other words, the taste depends not only on the ingredients, but also on the production method. To cook pilaf using a multicooker, you will have to fry the meat in a frying pan and then transfer it to the multicooker.

Most often, pilaf is cooked over an open fire.

Do the same with the vegetables, transfer them to the meat, pour out the oil, water, add spices, and set the “stew” mode for the required time (40–60 minutes). After this, lay out the washed rice, add water as needed, and set the appropriate mode (“pilaf” or “porridge”). 10 minutes before cooking, add garlic to the rice. You can turn off the multicooker earlier if the rice has absorbed all the water. After this, the pilaf is mixed. To make it in the oven, zirvak is cooked over a fire, then transferred to a suitable container, water is added, rice is laid out, and covered with a lid or foil.

Beef pilaf

Crumbly pilaf with melting meat

All those who have tried our homemade pilaf are constantly left in ecstasy by the smell and taste, catchy color, crumbly rice and soft melting meat! I ask you all to enjoy some pilaf too!

Royal pilaf “Shah Ash”

Here is another variety of Azerbaijani pilaf. A fascinating and tasty option for making pilaf! Really Tsar's pilaf

Pilaf “Lightweight”

I have long hesitated whether to present my own version of pilaf. But still she dared. I cooked pilaf for the first time when I was 20. It was the first dish that I prepared better than my mother. Everyone liked it. Since then, I have learned many nuances of making this oriental dish from various sources! Through trial and error, I came up with the option that I will present below. My family loves this kind of pilaf. It goes down faster than I usually cook it! I do not indicate the cuisine, because the recipe contains many deviations from regular recipes. The taste of pilaf is no worse, but at the same time it has the least amount of calories. I’ll also give you a few little tricks so that your pilaf comes out consistently! Maybe someone else will like this pilaf!

Jewish pilaf in a bag

Osh-khalta, Jewish pilaf in a bag, bakhsh or greenish pilaf. This culinary masterpiece belongs to Bukharian Jews. It is believed that Jews prepare this dish from Friday to Saturday, since working on Saturday according to Jewish customs is vicious. There is also a solemn version of “haltadagi savot,” but I hesitated on the daily one. Naturally, the manufacturing method and the development itself captivated me. Although I took a few liberties, I am completely satisfied with the result. In general, see for yourself.

Ceremonial pilaf “Oshi palov”

Pilaf is a very ancient dish, the origin of which can hardly be reliably established. One can imagine that the principles of making pilaf developed in the Middle East and India no earlier than the 2nd-3rd centuries BC, in other words, with the beginning of rice cultivation in the Middle East. It is entirely possible that the roots of pilaf should be found in India, where since time immemorial there have been similar rice, but vegetarian dishes, supplemented, of course, with meat already in old Persia. This, by the way, can be supported by the preserved tradition everywhere of tinting pilaf with saffron or turmeric. Of course, the principle of making the dish spread from the east and was especially accepted and developed in Central Asia. In Tajikistan, pilaf is called “oshi palov” - a solemn national dish. There are a lot of recipes for pilaf, I offer the most common traditional recipe for pilaf “one to one” or as it is called in Tajikistan oshi “yak ba yak”. Recipe from the chef of the “KABOB HOUSE” restaurant.

Just Pilaf

There are a huge number of options for making pilaf. You can say how many cooks there are so many recipes. And my family and guests love pilaf according to this recipe. Welcome.

Beef pilaf “Homemade”

This is natural, not completely pilaf. Or maybe not pilaf at all. Who will evaluate it? But in a city apartment, cooking pilaf in a cauldron over a fire is problematic. And getting cottonseed oil and fat tail from us is even more problematic. BUT! However, I specifically named my dish “Pilaf” and not “Shavlya”. This is how they prepare pilaf in our family for many years, and this is how I cook it too. You can throw slippers - I'm in a spacesuit!

Uzbek pilaf

I found out this recipe from a good friend of mine who lived in Uzbekistan for some time. It's a win-win option, try it.

Pilaf in nature

I have a friend, he is a cook, this time he decided to surprise us with pilaf cooked over a fire. A miracle pilaf has come out!

Pilaf on fire

How my husband and I prepare pilaf.

Beef pilaf . Beef pilaf is prepared no less rarely than lamb pilaf. In fact, this is the second most common option after lamb pilaf for making this dish.

You can cook pilaf from either beef or veal. Beef should be previously fried until half cooked before adding other ingredients to the meat, a little longer than veal, because this meat is tougher, older and therefore takes the longest time to cook.

Otherwise, beef pilaf in the manufacturing process is no different from pilaf with other types of meat.

Vegetables are also involved in its production. Usually these are carrots and onions, garlic, less often sweet bell peppers and other types of vegetables.

Also, the main ingredient of any pilaf is rice. It can be of various types and its choice depends on the preferences of the cook and the individual culinary recipe for pilaf.

Spices and seasonings, chickpeas, and vegetable oil are also involved in the process. From time to time, culinary recipes suggest supplementing beef pilaf with fat tail or beef fat to increase the fat content of the dish.

Beef pilaf is prepared in a cauldron, in a slow cooker on the “pilaf” mode, or you can cook it in a cauldron over an open fire. Serve hot, with flatbread or other types of bread. A good beef pilaf should be moderately fatty, crumbly, rich in taste, with a slight garlicky smell and the smell of pilaf seasonings.

Beef pilaf

beef (pulp) – 800g; onions – 2 pcs.; carrots – 1 pc.; rice – 1.5 cups; water – 3 glasses; vegetable oil – 30 ml; garlic – 1 head; ketchup or tomato paste – 2 tbsp; ground coriander - to taste; ground dark pepper - to taste; b

Devzira pilaf

meat (pork, beef, lamb) – 200g; devzira rice – 1 cup; carrots – 1 pc.; onion – 1 pc.; pork fat – 20g; green onion – 5-6 feathers; ground cumin – 1/4 tsp; dried garlic – 1/4 tsp; ground reddish pepper – 1 pinch; salt – per

Pilaf with beef, pumpkin and raisins

rice – 200g; meat (beef) – 200g; pumpkin – 200g; carrots – 1 pc.; onion – 1 pc.; raisins (light, seedless) – 1 handful; cumin (ground) – 1 tsp; barberry – 1 tsp; salt - to taste; vegetable oil for frying.

Pilaf with prunes on fire

rice – 1 kg; water – 1350 ml; carrots – 1 kg; onion – 1 kg; meat (young beef) – 1.2 kg; salt, dark ground pepper - to taste; vegetable oil; for zirvak: saffron, turmeric, barberry, cumin (cumin), prunes.

Bulgur pilaf with beef

bulgur (for example, bulgur “Fair Platinum”) – 200g; minced beef – 500g; onions - 1 onion; carrots – 1 pc.; prunes (pitted) – 100g; paprika – 1 tsp; salt - to taste; vegetable oil – 4 tbsp; meat broth (or water) – 500 ml;

section: Turkish cuisine

Pilaf a la Uzbek

carrots – 1 kg; beef – 1 kg; onions – 1 kg; vegetable oil – 250 ml; tomatoes – 2 pcs.; rice – 1 kg; seasonings for pilaf, salt - to taste; garlic – 2 heads

Shah-pilaf in lavash - royal Azerbaijani pilaf

long grain rice (basmati), meat (beef or lamb), onions, dried fruits (dried apricots, raisins, prunes), barberries, ground turmeric, salt, ground dark pepper, narrow pita bread, butter.

section: Azerbaijani cuisine, Pilaf

Buryat style pilaf

lamb (you can have beef or pork), onions, carrots, rice, garlic, bay leaves, butter, fat, salt, pepper.

section: Lamb recipes, Pilaf

Mak-lube (pilaf in Arabic)

beef (thigh), rice, cauliflower, ghee, vegetable oil, salt, ground dark pepper.

section: Pilaf, Beef dishes

Pilaf with lentils, raisins and dates (Adas Polow)

lentils, long grain rice, beef or lamb (minced meat), dates (pitted), raisins, saffron, onions, oil, salt, dark pepper.

section: Iranian cuisine

Buckwheat pilaf

buckwheat, ghee, beef, carrots, onions, salt.

section: Buckwheat dishes, Vegetable (vegetarian) pilafs

Pilaf tas-kebab

beef (sliced), rice, ghee, onion, cloves, cinnamon, sumac, salt.

section: Pilaf, Kebabs

Pilaf with beef and quince

rice (round), beef (sliced), vegetable oil, quince (large), onion, carrots, cumin, turmeric, allspice (peas), barberry (dried), garlic, salt (coarsely ground).

Beef pilaf Japanese style

rice (round), egg, soy sauce, onion, bell pepper, beef, ham (boiled), red pepper (ground), cucumbers, vegetable oil (for frying).

Pilaf with meatballs

carrots, onions, fat, barberries, aromatic peppers (peas), salt, rice, beef (lean pulp), onions, eggs, dark pepper (ground), salt.

Pilaf with beef, chickpeas and quince

chickpeas, long-grain white rice, beef, onion, carrots, quince, reddish hot pepper, salt, dried barberry fruits, dry savory, vegetable oil.

Turkish beef pilaf in a slow cooker

beef, fat tail fat, carrots, rice, onions, dill and cilantro (greens), pepper, salt, .

Wedding pilaf in a slow cooker

rice, lamb, beef, lamb ribs, fat tail (melted), chickpeas, masha, tomato, cherry plum, onion, sweet pepper, cilantro (greens), red pepper (ground), salt, .

Beef pilaf with cabbage

meat, butter or margarine, carrots, bouillon cubes, onions, tomato paste, rice, cabbage (fresh), .

Buckwheat pilaf with beef

buckwheat, ghee, beef, carrots, onions, salt, .

Uzbek pilaf with lamb and chickpeas

lamb or beef, rice, onions, carrots, vegetable oil, chickpeas, .

Solemn lamb pilaf with beef and chickpeas

rice, lamb, beef, lamb ribs, fat tail (melted), Turkish peas (chickpeas), rhubarb, tomato, cherry plum fruit, onion, bell pepper, green onion, dark pepper (ground), coriander (ground), salt, .