Beef pilaf in a cauldron

Beef pilaf in a cauldron is a delicious way to prepare the famous oriental dish. This option will make the dish incredibly satisfying, bright in taste and aromatic. Use this idea for a family lunch or dinner. To prepare, take note of the proven step-by-step recipes from our culinary selection.

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 incredibly delicious beef pilaf in a cauldron. The dish is simple to prepare, but to enjoy its taste, you will need to be patient. Try cooking and your loved ones will get an unforgettable pleasure.

1. 
   How to cook delicious beef pilaf in a cauldron? Peel the onions and rinse under cold running water.Wash the carrots thoroughly and then peel them using a vegetable peeler.
2. 
   Place the cauldron over moderate heat and pour in the required amount of vegetable oil.
3. 
   Cut the peeled onions into thin half rings and fry until golden brown.
4. 
   Wash the beef thoroughly in cold running water and then pat dry with paper towels. Cut the prepared meat into medium-sized pieces. Place the prepared meat.
5. 
   Fry the meat well on all sides, stirring occasionally.
6. 
   Cut the peeled carrots into thin strips. By this time the meat will be evenly fried. Place the chopped carrots in the cauldron with the meat and fry, stirring occasionally, until golden brown.
7. 
   Season with salt, add the required amount of pilaf seasoning and ground black pepper.
8. 
   Pour in half the required amount of drinking water. Bring the zirvak to a boil. Cover with a lid and simmer over low heat for 30-40 minutes.
9. 
   Then add cumin.
10. 
    Add rice.
11. 
    Spread the rice evenly over the entire surface using a slotted spoon. Place the previously peeled garlic and hot red pepper.
12. 
    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.
13. 
    After the time has passed, check the readiness of the pilaf.
14. 
    If there is still water left, use a wooden spoon to make holes around the circle of the cauldron. Cook the pilaf until the water has completely evaporated.
15. 
    Then turn off the heat. Cover the cauldron with a lid and leave to brew for 30 minutes.
16. 
    Remove garlic and hot pepper from the finished pilaf.
17. 
    Carefully place hot beef pilaf on plates, garnish with herbs if desired and serve.

Bon appetit!

Beef pilaf in a cauldron over a fire

Not long ago I had the opportunity to try wonderful beef pilaf cooked in a cauldron over a fire. The dish turned out indescribably tasty and aromatic. I've never tried anything like 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.
• Onions – 3 pcs.
• Vegetable oil – 200 ml.
• Garlic – 2 heads
• Salt - to taste
• Zira – 2 tsp.
• Seasoning for pilaf – 2.5 tbsp.
• Ground black pepper - to taste
• Drinking water – 4 l.

Cooking process:

1. Light the fire in advance. Place the cauldron on the fire and pour in the required amount of vegetable oil. Heat well until white smoke appears.

2. Wash the beef thoroughly in cold running water and then pat dry with paper towels. Coarsely chop the prepared meat. Place the beef on the bones into 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, place 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, place in a cauldron.

7. Fry until softened.

8. Wash the carrots thoroughly and then peel them using a vegetable peeler. Cut the peeled carrots into thin strips and place in a cauldron.

9. Salt, add the required amount of cumin, seasoning for pilaf and ground black pepper. Fry, stirring occasionally, until golden brown.

10.Then add the browned beef and beef bones.

11. Then add the heads of garlic, peeled from the top layer of husk.

12. Pour in half the required amount of drinking water. Bring the zirvak to a boil. Simmer for 40-50 minutes, covered.

13. Rinse the required amount of rice thoroughly in cool water several times, and then place it in a cauldron. Spread the rice evenly over the entire surface using 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 passed, rake the rice into the center in a mound. 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 firewood completely and leave the pilaf to steep for 20-25 minutes. Serve the finished beef pilaf to the table.

Bon appetit!

Classic Uzbek beef pilaf in a cauldron

I would like 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.
• Onions – 2 pcs.
• Garlic – 1 head
• Salt - to taste
• Seasoning for pilaf – 2.5 tbsp.
• 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 and 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, and cut into thin strips.

3. Place the cauldron on moderate heat. Reheat well. Cut the fat tail into cubes and place in a cauldron. Fry well until all the fat is rendered.

4. Remove the fried cracklings from the cauldron.

5. Add chopped onions and fry until golden brown.

6. Remove the fried onions from the cauldron.

7. Place the prepared meat.

8. Fry it well, stirring occasionally.

9. By this time the meat will be evenly fried. Place the fried onions in the cauldron with the meat.

10. Then add the chopped carrots and fry, stirring occasionally, until golden brown. Season with salt, add the required amount of pilaf seasoning and ground 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 with a lid and simmer over low heat for 15-20 minutes.

13. Rinse the required amount of brown rice thoroughly in cool water several times, and then place it in a cauldron, spreading evenly over the entire surface using 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, carefully stir the pilaf with a spatula.

16. Divide the hot classic Uzbek beef pilaf into plates and serve.

Bon appetit!

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

I propose to prepare 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 is incredibly aromatic with the perfect 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.
• Onions – 1 kg.
• Raisins – 200 gr.
• Garlic – 2 heads
• Salt - to taste
• Zira – 1 handful
• Seasoning for pilaf – 100 gr.
• Drinking water – 5 l.

Cooking process:

1. Wash and dry the lamb thoroughly, cut into medium pieces.

2. Wash the beef thoroughly in cold running water and then pat dry with paper towels. Coarsely chop the prepared meat.

3. Wash the fat tail fat thoroughly in cold running water, then dry with paper towels and chop coarsely.

4. Light the fire in advance. Place the cauldron on the fire and add fat tail fat. Render the fat and heat it until white smoke appears. Carefully remove the cracklings from the cauldron.

5. Place 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. Place onions in a cauldron.

9. Wash the carrots thoroughly and then peel them using a vegetable peeler. Cut the peeled carrots into thin strips.

10. Place the prepared carrots in a cauldron. Fry until golden brown.

11. Prepare seasoning for pilaf.

12. Measure out the required amount of cumin.

13. Grind the cumin and add to the zirvak.Salt and add the required amount of pilaf seasoning. Simmer covered for 40 minutes.

14. Rinse the required amount of rice thoroughly in cool water several times, and then place it in a cauldron.

15. Distribute the rice evenly over the entire surface using a slotted spoon. Then add the heads of garlic, peeled from the top layer of husk. Add the required amount of drinking water and pre-washed raisins.

16. Bring to a boil. Simmer for 40-50 minutes, covered.

17. After the time is up, rake the rice into the center in a mound. 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 firewood completely and leave the pilaf to steep 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 suggest preparing an incredibly 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 the holiday table.

Cooking time: 1 hour 30 minutes

Cooking time: 15 minutes

Servings – 8

Ingredients:

• Beef – 500 gr.
• Rice – 300 gr.
• Carrots – 1 pc.
• 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 and then pat dry with paper towels. Cut the prepared meat into medium-sized pieces.

2. Place the cauldron on moderate heat and pour in the required amount of vegetable oil. Reheat well.Place 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 using a vegetable peeler. Cut the peeled carrots into thin strips.

4. By this time the meat will be evenly fried. Place chopped onions and carrots in a cauldron with the meat and fry, stirring occasionally, until golden brown.

5. Salt and add ground black pepper. Cover with a lid and simmer over low heat for 15-20 minutes. Rinse the required amount of rice and raisins thoroughly in cool water and then place in a cauldron. Then add the head of garlic, peeled from the top layer of husk.

6. Pour in the required amount of hot drinking water. Bring to a boil and cook for approximately 35-40 minutes.

7. After the time has passed, check the readiness of the pilaf. Turn off the fire. After about 10-15 minutes, carefully stir the pilaf with a spatula.

8. Place the hot beef pilaf with raisins on plates and serve.

Bon appetit!

Friable pbulgur fish with beef

I strongly recommend preparing an appetizing and unusual 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 prepare!

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.
• 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 - bunch
• Salt - to taste

Cooking process:

1. Prepare all the necessary ingredients for bulgur pilaf with beef.

2. Wash the beef thoroughly in cold water and dry with paper towels. Cut the meat into medium pieces. Peel the onions and garlic and rinse under cold water. Cut the onion into half rings. Wash the carrots thoroughly, then peel them using a vegetable peeler and cut into thin strips.

3. Place the cauldron over moderate heat and pour in the required amount of vegetable oil. Reheat well.

4. Add carrots and onions, fry well until softened.

5. Place the prepared meat and fry it well, stirring occasionally.

6. Pour in half the required amount of drinking water. Simmer for 10-15 minutes on low heat.

7. Add salt, ground black pepper, cumin, turmeric and peeled garlic. Rinse the required amount of bulgur thoroughly in cool water and then place 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 chopped onion with cold water for 5-7 minutes, then drain through a sieve and allow excess liquid to drain.

11. Rinse the tomatoes and parsley thoroughly in cold water and then dry. Cut the tomatoes into slices, chop the parsley. Place tomatoes, red onion and parsley in a bowl, add 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, carefully stir the pilaf with a spatula.

13. Place hot bulgur pilaf with beef in the center of the dish, and place salad around the edges. And serve.

Bon appetit!