Beef Pilaf

Aromatic, juicy, and fluffy beef pilaf is suitable for almost any occasion where a large number of guests are gathered. Beef pilaf is a recipe that is perfect for a picnic as well as a festive family dinner. There are various ways to prepare pilaf, and I offer you one of many that is made in our family. Beef pilaf can be served with tomatoes and green onions, and any vegetable salads will also go well with this pilaf.

Beef

1.1 lb

Rice

3 cups (parboiled)

Water

6 cups

Sunflower Oil

1 cup

Carrots

1.1 lb

Onion

10.5 oz

Garlic

1 head

Turmeric

1 tsp

Hot Pepper

to taste

Black Pepper

1/2 tsp (ground)

Cumin

pinch

Salt

To prepare beef pilaf, cut the carrots into thin strips (I used a vegetable cutter).

Finely chop the onion.

Cut the meat into pieces that are not too small but not too large.

Pour vegetable oil into a deep cast-iron skillet (or cauldron). Heat it well over high heat and add the meat. Fry the meat until excess juices evaporate, all done over high heat.

Add the chopped onions to the fried meat, sauté together for about 3-5 minutes.

Then reduce the heat to medium, add carrots, salt, spices, mix, cover with a lid, and simmer in its own juice for 30-40 minutes over low heat.

You can use a ready-made pilaf spice mix.

Next, pour hot water over the meat, bring it to a boil, add the rice, cover the cauldron with a lid, and let the beef pilaf simmer over low heat.

After 15-20 minutes, uncover the cauldron, gather the rice into a mound and place a head of garlic on top, pressing it well into the rice. Cover with the lid and cook for another 10-15 minutes until the rice is done.