Prep Time
15 min.
Cooking Time
1 h.
Serves
6
Difficulty
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About This Recipe
You can cook pilaf with minced meat in a pan for dinner on weekdays, as the recipe does not require much time or any special manipulations. And this is one of those cases where the result will certainly not disappoint anyone. Of course, the classic pilaf is traditionally made with meat cut into pieces. However, even in Uzbekistan or Tajikistan, almost every housewife has her own take on this dish's recipe. Therefore, we believe that pilaf with minced meat also has the right to exist. And how to cook it in a pan, you will find out right now.
Ingredients List
Total Ingredients: 10
Serves:
Long grain rice (such as basmati) - 400 g
Mixed minced meat or beef and pork pulp in equal parts - 600 g
Carrot - 300 g
Onion - 200 g
Garlic - 1 pcs.
Vegetable oil - 3 tbsp.
Ground cumin - ½ tsp.
Ground paprika - ½ tsp.
Ground black pepper - to taste
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
214г
🍚
Carbohydrates
415г
🥩
Proteins
126г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
If you make minced meat yourself, cut the beef and pork into large pieces and pass through a meat grinder with a fine grid into a bowl.
Step 2
Sort the rice and place it in a large bowl. Fill with cool water and rinse. Drain it while holding the rice with your hand. Fill with clean water again. Rinse until it becomes clear. Fill with cold water and leave until use.
Step 3
Peel the onion for pilaf and cut into half rings. First cut the carrots into thick slices, then into strips. It shouldn't turn out too thin.
Step 4
Heat the vegetable oil in a large, deep frying pan with a thick bottom and sides. Add the carrots and, stirring with a spatula, fry over medium heat for 5 minutes.
Step 5
Add onion to the pan. Stirring, cook over medium heat for another 3 minutes. Form small balls from the resulting minced meat. Place in pan with roasted vegetables. Sprinkle with cumin and ground paprika.
Step 6
Stirring carefully, fry the minced meat balls with vegetables for 5 minutes over medium heat. Place the rice in a sieve and let the water drain completely. Peel the top of the garlic head from the outer peel.
Step 7
Add the rice to the pan with the meat balls and vegetables. Flatten it with a spatula. Carefully pour in hot water through a slotted spoon (it should cover the rice with a 2 cm layer). Season with salt and pepper.
Step 8
Bring to a boil. Pierce the rice with a wooden skewer to the bottom in several places. Simmer for 5 minutes over medium heat. Then stick a head of garlic into the middle of the layer of rice in the water. Reduce heat to low.
Step 9
Close the pan tightly with the almost finished pilaf. Simmer it for about 20 minutes. The rice should become soft but remain crumbly. Carefully transfer the pilaf onto a large platter and serve.
Enjoy your meal!
Follow the instructions step by step