Hearty Barley Meat Pilaf

Tasty and satisfying, with the aroma of paprika and barberry! Barley pilaf with meat is prepared in a cauldron on the stove; it contains simple and inexpensive products. By following the recipe, you will receive a very appetizing second course, and the pearl barley will become soft and crumbly, and will not be inferior in quality to the usual rice.
cook time: 1h 50 min
Elijah Stroud
Hearty Barley Meat Pilaf

Nutrition Facts (per serving)

215
Calories
11g
Fat
17g
Carbs
12g
Protein

Ingredients (6 portions)

Basic:

Onion 2 pc
Garlic 8 clove
Salt to taste
Zira 1 tsp
Tomato paste 1 tbsp
Beef (or other meat) 500 g
Carrot 1 pc
Vegetable oil 5 tbsp
Paprika 1 tsp
Greenery (dill, parsley) to taste
Hot pepper 1 pc
Barberry (dried) 1 tbsp
Pearl barley 200 g

Recipe instructions

Step 1

Step 1
How to make pilaf from barley with meat in a cauldron? Prepare the necessary ingredients. You can take any meat (pork, chicken, turkey), I took beef. Spices, too, choose your favorite ones.

Step 2

Step 2
Rinse the beef well and cut into small pieces.

Step 3

Step 3
Heat a cauldron with vegetable oil and fry the meat until golden brown. You can also do this in a frying pan or in a slow cooker.

Step 4

Step 4
Peel the onions and carrots, rinse well and chop. To avoid irritating the mucous membranes of your eyes when cutting onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a slice of lemon before cutting.

Step 5

Step 5
Throw the chopped onion into the meat and fry it.

Step 6

Step 6
After the onions turn golden, add carrots to the cauldron. Fry everything together for about 5 minutes.

Step 7

Step 7
Add tomato paste along with cumin to the meat and vegetables, stir and fry a little. Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup. Add dried barberry and paprika.

Step 8

Step 8
Peel the top of the garlic head and throw it into the cauldron along with the hot pepper. Pour boiling water over everything about 1.5-2 cm above the meat, add salt and simmer over low heat for about 40 minutes.

Step 9

Step 9
Rinse the barley well using a sieve or colander and place on a towel to dry.

Step 10

Step 10
Heat a frying pan without oil and add pearl barley to fry for 5-7 minutes, be sure to stir it so that it does not burn. As a result, the fried barley in pilaf will be crumbly, with a pleasant nutty aroma.

Step 11

Step 11
Place the prepared barley in a cauldron and pour boiling water about 2 cm above the cereal, simmer under the lid for about 50 minutes until the barley is soft, add water if necessary.

Step 12

Step 12
Stir the finished pilaf, place on plates and serve, sprinkled with herbs. Bon appetit!

Additional rubrics

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