Uzbek Beef Rice Pilaf

Name: Uzbek Beef Rice Pilaf
Prep time: 30 min
Cook time: 40 min
Yield: 1
Cuisine: Pilaf recipes
Ingredients: Stewing beef; Cooking oil; Onions chopped; Carrots cut into matchsticks; Salt divided; Black pepper freshly ground; Paprika powder; Ground cumin; Bay leaves; Hot water divided; Long grain rice; Garlic; Ground coriander

Recipe from Topfood

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Cooking time: 2 h.

Servings 1

Fluffy rice pilaf with beef, carrots, onions and a unique spice blend – is originally an Uzbek dish that pretty much every Russian family knows and cooks. Traditionally, it is cooked outdoors in a large cast-iron pot over a fire. This recipe makes a large batch, which lends itself perfectly for reheating or freezing.

Stewing beef

pounds
Cooking oil

cups
Onions chopped

2 pcs.
Carrots cut into matchsticks

3 pcs.
Salt divided

1 tsp.
Black pepper freshly ground

tsp.
Paprika powder

1 tsp.
Ground cumin

1 tsp.
Bay leaves

3 pcs.
Hot water divided

1,25 cups
Long grain rice

3 cups
Garlic

1 head
Ground coriander

1 tsp.

Calories

743 kcal
Protein

37 g
Fat

39 g
Carbohydrates

60 g

Trim any excess fat off the beef and cut into bite-sized pieces. Heat a large non-stick pot. Add the cooking oil. Once the oil is hot, add the beef and sear uncovered for about 7 minutes until meat is nicely browned. Stir often.
Turn heat to medium and add chopped onion. Cook for about 5 minutes until onions soften.
Stir in carrot matchsticks, salt, pepper, paprika, cumin and bay leaves and cook for another 5 minutes until carrots soften.
Add boiling water, cover and simmer over medium low heat for 45 minutes until the meat is soft. In the meantime, using a strainer, rinse the rice under cold water until the water runs clear. Spread the rice over the meat, sprinkle with salt and add 4 cups of boiling water. Bring to a boil over high heat.
Once boiling, reduce heat to medium and cook uncovered until most of the water is absorbed (10 minutes). Cut the bottom off the garlic head to expose the cloves. Press the garlic head into the center of the rice. Sprinkle the rice with coriander. Poke 8-10 holes into the rice to let the steam escape and cover. Turn heat to low and cook until rice is soft. Remove garlic and bay leaves, stir gently to combine everything. Serve and enjoy!