How to cook pilaf with beef and smoked meat

Have You ever tried risotto with beef and smoked meat? If not, we suggest that to make this dish right now. Because it turns out incredibly tasty and flavorful. They can be quickly filled himself and feed his entire family.

In this article we will tell you not only how to properly prepare the pilaf with beef and smoked meat, but introduce the classic recipe of this dish. Because not everyone likes to experiment when awaited guests.

Tasty pilaf: recipe beef, photo of the finished dish

If you are tired of the traditional way of cooking Oriental dishes such as risotto, it is recommended to diversify, adding different ingredients and spices that will give the whole lunch special aroma and rich flavor.

To have started, we will need:

• Maximum young beef with a small amount of fat – 350 g;
• Smoked chicken breast-about 200 g;
• Long grain rice-400 g (add default);
• Chickpea – about 50-60 g (small handful);
• A bitter white onions-2 large pieces;
• Maximum juicy carrot-2 medium PCs.
• Garlic bulbs-2 medium PCs.
• Deodorized oil – 130 ml;
• Sea salt, crushed pepper, and any seasonings, spices – add at discretion.

Treatment of croup

To the pilaf with beef and smoked meat was more hearty, it should be done not only using rice, but with the use of a product such as chickpeas. This ingredient it is advisable to take in a small amount, since then it has increased markedly in size.

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Thus, the chickpeas need to put in a colander and rinse under warm water. Then it should be completely cooled fill with boiling water and leave for a day. During this period the product will absorb a lot of liquid, for heat treatment you do not need a large amount of time.

As for the rice cereal, then let's start with the fact that it should only acquire long-grain. In this grade less starch, so, this product will not be soft after boiling and will remain crumbly.

So, long-grain rice is required to sort, wash in cool tap water to its transparency, and then very hard to shake.

Meat Preparation

The Pilaf with beef and smoked meat will be more delicious if the main meat ingredient to acquire the most young and fresh. It is necessary to flush and remove all unnecessary veins. After that beef is required to chop into average pieces.

As for the smoked chicken Breasts, they should be cleaned from bones and skin, and then divide into not too thin fiber right hands.

Vegetables Processing

As with any recipe of Uzbek plov with beef, the method of cooking this dish requires the use of carrots and white onions. They should be clean, and then proceed to the grinding. Carrots must be cut in strips, and onions-half-rings.

Heat treatment Oriental dishes

Delicious pilaf with beef and smoked meat should be prepared in stages. After processing all components, you must take sturdy pan and infuse it with a deodorized oil. Strongly heating the vegetable fat, it is required to omit the smoked chicken breast and cook them on medium heat to a state of slightly fried pork rinds. After that, the product should be carefully remove and place on a plate and leave aside. Then in a pan you need to put chopped beef and soaked chickpeas. Bay ingredients drinking water you need to cook on low heat until then, until grits are tender.

Having achieved the goal, ready servak should season with salt with the expectation of rice, and add chopped pepper and a little cumin sheptock. Then the products need to align with a spoon, with their strong fire, put to them the rice. Next to the ingredients you want to add a little more water, pouring it over the spoon. Once the dish is covered with liquid at 1.5 cm, the cookware should be close, and the fire – to subtract. By the way, in addition to the pilaf, you can add and a whole head of garlic, sinking them deep in. In this state, the dish should cook for 20-26 minutes. At the same time for 5-9 minutes until you turn off the plate for pilau, you need to put previously fried smoked breast.

Serving delicious Oriental food for lunch

Now you know how to cook rice with beef and smoked meat. Once rice is tender, the dish you must remove from heat, stir with a large spoon and leave the lid on ¼ hours. Then the lunch you want to distribute on plates and present members of the household hot along with bread and homemade pickles. Bon appetit!

A Classic recipe of Uzbek plov with beef

If you don't want to experiment and to prepare the mentioned dish, adding different meats and chickpeas, you can find old-fashioned recipe that does not require extra ingredients, andbased only on the standard set of products.

So, the classic recipe a delicious pilaf with beef involves the use of the following components:

• Maximum young beef with a small amount of fat (if desired, you can use lamb) – 450 g;
• Long grain rice cereal – a couple of glasses (add on option);
• A bitter white onions-2 large pieces;
• Maximum juicy carrot-2 medium PCs.
• Tomato paste – 2 large tablespoons;
• Fresh heads garlic-2 medium PCs.
• Deodorized oil – 110 ml;
• Sea salt, crushed pepper, as well as any seasonings and spices – add at discretion.

Treatment ingredients

Before you can make a homemade pilaf with beef, ought to handle all the components. For a start it is recommended to sort out long grain rice and rinse it in cool water. You must then rinse the piece of beef, cleanse it from inedible items, and then chop it into not very small cubes. Also required to separately chop and vegetables. Onions cut into half rings, and carrots – in strips or polukruzhochkami. As for the garlic heads, then they should be thoroughly washed, not cleansing from the husk. If you wish, they can make a few punctures, so all the flavor came out in a pilaf.

Cooking Uzbek pilaf on the stove

To make Uzbek dish, you need to pour deodorized oil in a sturdy pan, and then much to heat it. Next, in boiling vegetable fat is required to put pieces of beef and fry them a bit. Then the meat needs to send onions and carrots. After ingredients will become a Golden color, they must be flavored with tomato paste and spices with the expectation of cereal, and then flatten with a spoon. Then on top of meat and vegetables you want to put the rice cereal and pour the boiling water using a spoon. Also, pilaf is need to add the pierced head of garlic. Like this Uzbek dish should cook on low heat (after boiling) for about half an hour.

After a specified time lunch you want to remove from fire, stir with a large spoon and leave under the cover (you can additionally wrap a blanket) for 20 minutes.

Supply of Uzbek pilaf at the dinner table

Submitted recipe Oriental food will allow you to make delicious and crumbly pilaf. If you want to get more mushy dish, then added to the ingredients water should cover them not at 1.5 cm, and 3.5. To achieve this goal, long-grain cereals can be replaced by round.

Crumbly After cooking dinner it should be spread out on plates and to present the household in a hot condition. In addition to the truly Uzbek dish, you can file a loaf of bread, and pickled cucumbers or tomatoes. Bon appetit!