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Beef Pilaf in a Skillet
difficulty Medium
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Main Courses with Beef

Beef Pilaf in a Skillet

From our recipe you will learn the main tricks for cooking beef pilaf in a skillet at home. The set of products is minimal: boneless beef, rice (round-grain, long-grain steamed, or basmati), onion, carrot, salt, spices, and vegetable oil for frying.
· Wednesday, 19 September 2018 08:37 ·
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Yield 5 servings
Calories 218 kcal
Difficulty Medium
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Instructions

  1. Wash the meat and cut it into small pieces.

    Step 1

  2. Place the chopped beef in a preheated skillet with oil and sauté over medium heat for about 15 minutes, stirring occasionally.

    Step 2

  3. Add enough water to completely cover the contents. Cover with a lid and simmer for about an hour, stirring periodically. Keep an eye on the amount of liquid so that the meat doesn't burn.

    Step 3

  4. Meanwhile, chop the onion fairly finely and grate the carrot on a coarse grater.

    Step 4

  5. Rinse the rice thoroughly under cold water, at least 8 times, until it is completely clear.

    Step 5

  6. Now transfer the vegetables to the skillet, add 0.75 teaspoon of salt and the spices, and continue to simmer for another 10 minutes.

    Step 6

  7. Add the rice to the meat, add 2 teaspoons of salt and pilaf seasoning to taste.

    Step 7

  8. Pour in two cups (400–450 ml) of vigorously boiling water – it is important to use boiling water so as not to interrupt the cooking temperature. Cover the skillet with a tightly fitting lid and do NOT stir – this is critical for fluffy, crumbly pilaf. Let it simmer over the lowest heat for 20–25 minutes, until all the liquid is absorbed. The rice should become soft, with every grain separate. When it is done, gently stir from the bottom up with a wooden spatula to distribute the meat and vegetables evenly.Everything is ready! Now a hearty, fragrant, and delicious beef pilaf cooked in a skillet will appear on your table too!

    Step 8

Tips

  • 1

    For a true Uzbek aroma, add zira (cumin), barberries, and turmeric instead of a ready-made pilaf seasoning.

  • 2

    Choose beef with a little fat – marbled beef makes the pilaf juicier.

  • 3

    Basmati rice gives the most crumbly result, but it needs less water – 1.5 cups instead of 2.

FAQ

Why does the rice in pilaf clump together? +

There are three reasons: the rice was not rinsed enough (it needs at least 8 times), stirring during cooking, or too much water. Stick to the proportions and don't lift the lid.

Can I cook it in a kazan on the stove? +

Yes, a kazan is ideal for pilaf – its thick walls provide even heating. The cooking time is the same, but the flavour will be even richer.

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