- Rice – 500 g
- Beef steak – 500 g
- Beef rib – 1 pc
- Onions – 3 pcs
- Carrots – 500g
- Garlic – 1 clove
- Cumin – 1 tsp
- Turmeric – 1 tsp
- Barberry – 1 tbsp
- Red pepper – 1 pod
- Salt – to taste
Fig Rinse under running water until clear. Pour warm water and leave for 30 minutes.
Tip: for cooking pilaf, use long grain rice. Soaked rice and boil rapidly to better absorb the flavors of the meat.
Onions cut into half rings thick, cut into julienne carrots.
To begin fry one edge and two halves of onion on the hot oil until dark brown for 5-7 minutes. Pre-frying oil to give the meat a bright and vegetable flavor. Next, remove the onion and fry the meat, cut into cubes, until golden brown.
Tip: cook the pilaf in a cast iron cauldron. It will burn and not be fragrantly juicy.
Add the onion and saute until transparent over medium heat. Next, add the carrots and season with salt to taste. Season zira, turmeric, red pepper and barberry. Figure strain and place on top of the meat, do not mix. Pour the boiling water so that the water covered the figure of 1.5 – 2 cm. Cook over high heat until the water has evaporated from the top. The head of garlic crude immerse themselves in the rice, so that he gave up his scent. Then reduce heat to low, cover with a towel and cook under the lid closed for 15-20 minutes. Ready pilaf mix and serve hot in portions with tomatoes and onions.