Crumbly pilaf with meat and vegetables: sharing the secrets of cooking

Homemade pilaf can be made with different rice, but it is better to use basmati and jasmine. You can also use long-grain rice. For beginners in cooking pilaf, it is recommended to use steamed rice because it retains its shape better and can be reheated.

Chef Alex shared a recipe for delicious pilaf with meat, onions, spices, and garlic on Instagram.

Ingredients:

• rice – 500-600 g
• meat – 600 g
• onion – 600 g
• carrots – 60 g
• oil – 60 g
• beef – 600 g
• garlic – 1 head
• salt, cumin, and ready-made pilaf spice mix

Method of preparation:

1. Cut the onion into half rings, carrots into large slices, dice the meat and peel the garlic.

2. Rinse the rice thoroughly with cold water 5-8 times. Soak for 30 minutes.

3. Pour the oil into a saucepan, heat, and add the onion. Cook over high heat, stir until it turns golden, add the meat, and cook for another 6-8 minutes. Then add the carrots, all the spices, stir and simmer for 6 minutes over low heat. Pour in 300 ml of water, insert the garlic clove in the center, cover, and simmer for 15 minutes.

4. Remove the garlic from the pan. Add the rice, and cover with water so that it barely covers the rice. Do not stir the rice. Put the garlic back in. Bring the water to a boil, cover, and cook for about 20 minutes.

5. Turn off the heat and let it brew for another 30 minutes, then you can eat!