Uzbek Beef Pilaf: Aromatic & Flavorful

The most delicious and aromatic, filling, crumbly, for lunch! Uzbek beef pilaf in a cauldron contains so many spices that even during cooking, delicious appetizing odors emanate from it throughout the house. The rice turns out grain to grain, juicy, the meat is very soft. For everyday life and the holiday table!
cook time: 2h 25 min
Maya Lindell
Uzbek Beef Pilaf: Aromatic & Flavorful

Nutrition Facts (per serving)

113
Calories
4g
Fat
13g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Onion 300 g
Garlic (1 head) 20 g
Salt 1 tbsp
Ground black pepper to taste
Zira 1 tsp
Water 1.5 l
Rice (long grain) 500 g
Beef 700 g
Carrot 400 g
Vegetable oil 100 ml
Paprika 1 tsp
Barberry 1 tsp
Turmeric 1 tsp

Recipe instructions

Step 1

Step 1
How to make Uzbek beef pilaf in a cauldron? Very simple. To begin, prepare the necessary ingredients according to the list. Pilaf can be prepared without barberry, but we cook with these ingredients — it gives the dish aroma and slight sourness. In general, you can replace these spices with 1-2 tbsp. l. ready-made spices for pilaf. Read about the intricacies of choosing rice in the article at the end of the recipe.

Step 2

Step 2
Rinse the beef, cut into large cubes. You need beef without bones; choose flesh without large, hard veins. I have pulp from my shoulder blade.

Step 3

Step 3
Rinse the rice thoroughly until the water runs clear. Fill with cold water and leave for 30 minutes. Then drain the water. Soaking the rice before cooking will prevent it from becoming soggy. You can use any rice. You can use a special one for pilaf, but other varieties are also suitable, it is only important that the cereal is steamed, then it will retain its shape and will not boil over. I have golden steamed rice.

Step 4

Step 4
Peel the carrots and cut into strips.

Step 5

Step 5
Peel the onion and also cut into strips.

Step 6

Step 6
Wash the head of garlic thoroughly. You can additionally peel it from the top layer of husk.

Step 7

Step 7
Heat vegetable oil in a cauldron over high heat. Add onion and fry, stirring, until golden brown. How to choose the right vegetable oil, read the article at the end of the recipe.

Step 8

Step 8
Add the meat and fry, stirring occasionally, until golden brown, about 20 minutes. During this time, the onion will soften greatly.

Step 9

Step 9
Add carrots. Salt and pepper everything and fry, stirring, for another 10 minutes.

Step 10

Step 10
Reduce heat to medium and add remaining spices. I advise you to first rub the zira between your palms so that it better reveals its aroma. Pour in about 1.5 liters of hot water so that it completely covers the meat and vegetables.

Step 11

Step 11
Simmer everything covered for 30-40 minutes over medium heat. The boil should not be too intense.

Step 12

Step 12
Reduce heat to low. Pour the rice into the cauldron and smooth it out, being careful not to touch the layer of meat. If necessary, add more hot water until it rises about 1.5 cm above the rice level. I needed about 250 ml more water. Stick a whole head of garlic into the center. Simmer the pilaf under the lid for 15-20 minutes. Do not stir the pilaf during cooking. Donʼt touch it at all.

Step 13

Step 13
After the specified time, carefully collect the rice in a mound in the center. At the same time, try not to touch the layer of meat. Make holes in the rice with skewers, reaching to the very bottom of the cauldron. This is necessary to evaporate excess water.

Step 14

Step 14
Leave the pilaf to simmer under the lid for another 10-15 minutes. Then turn off the heat and let the pilaf brew under the lid for about 10 minutes. If there is still liquid at the bottom, it will gradually be absorbed into the rice.

Step 15

Step 15
Now you can stir the pilaf and serve. Bon appetit!

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