Pilaf with quince and beef

Step-by-step cooking

1. Step 1:

   

   How to make pilaf with quince and beef? Take quince according to availability. If it is quince season at the time of cooking pilaf, take fresh fruits, cut into large slices, remove the seeds, wash thoroughly. It's not the quince season, so I took canned. Beef should be thoroughly rinsed under running water. With whole garlic heads, you need to remove several layers of husk and rinse the heads without dividing them into cloves.

2. Step 2:

   

   Rice should be rinsed before slicing vegetables, carefully rubbing it in water with your hand. Change the water at least 5 times, leave the rice in the water.

3. Step 3:

   

   Cut the meat into large cubes. Peeled and washed vegetables are cut into large pieces: onion rings 0.5 cm, carrot strips 0.5 cm thick, 4-5 cm long.

4. Step 4:

   

   Pour vegetable oil into the cauldron, put on maximum heat, add 0.5 tablespoons of salt, lower a small peeled onion.

5. Step 5:

   

   Fry the onion until golden brown for 1-2 minutes, stirring with a slotted spoon. As soon as the bulb turns red, we understand that the oil has warmed up enough. We take out the onion, we won't need it anymore.

6. Step 6:

   

   Add the meat, stir intensively for the first few seconds so that it does not stick to the walls of the cauldron. Fry the meat on maximum heat for 10 minutes, stirring occasionally, until the water evaporates. Without reducing the heat, add the onion and 1/3 of the cumin, having previously rubbed it in the palms. Stirring occasionally, fry the onion until soft for 5 minutes.

7. Step 7:

   

   Without reducing the heat, put carrots in a cauldron with meat and onions and fry it for 10 minutes until soft.

9. Step 8:

   

   Fill everything with water so that it covers the roast. You can use boiling water to save time. Add the remaining cumin, salt and barberry. From the moment of boiling the roast, simmer everything, stirring occasionally, over medium heat for about 10-20 minutes until all the ingredients are soft. In a place where water boils intensely, you need to taste it - it should be salty.

10. Step 9:

    

    Put pieces of quince in the cauldron and pour paprika.

11. Step 10:

    

    Reduce the fire to the minimum. We spread the rice, distributing it evenly over the frying.

12. Step 11:

    

    We put garlic heads on the surface of rice and crush them with a slotted spoon into rice. The water should cover the rice by 1.5 cm. If the water level is lower, top up the water by substituting a skimmer under the stream (so as not to break the rice layer).

13. Step 12:

    

    Increase the heat to maximum and cook until the water evaporates from the surface of the rice.

14. Step 13:

    

    Then, without reducing the fire, we form a hill of rice. We make holes in it with a knife in a circle and in the center to the bottom in order to evaporate excess water. It takes about 10 minutes from the moment the rice is placed in the cauldron until the water evaporates. Cover the cauldron with a lid, turn off the fire, let the pilaf brew for 10 minutes.

15. Step 14:

    

    There are several ways to serve pilaf. The first option is to mix the contents of the cauldron, put it on a dish in the form of a slide, decorate with garlic and herbs. The second option is to select rice in one container, and pieces of meat from the roast in the other. After mixing the rice with the remaining roast, form a hill of rice on a platter, put pieces of meat on top of it. You can serve pilaf with Shakarob salad.