What meat makes the most delicious pilaf: tips

Pilaf is made with a wide variety of meats, most often with pork or chicken. But in the East countries, where this dish originated, beef is added. And to make the taste really bright, you should use one secret ingredient.

The idea of cooking pilaf is published on the kiara.chef Instagram page. Chickpeas are added to this recipe to make it spicy and rich.

Ingredients:

• beef - 250 g
• steamed rice - 500 g
• water - 500 ml
• large onion - 1 pc.
• large carrot - 1 pc.
• garlic - 1 head
• chickpeas (canned) - 150 g
• salt, spices for pilaf - to taste
• barberry

Method of preparation:

1. Cut the meat across the grain into medium cubes and fry in vegetable oil over high heat for 15 minutes until a crust forms.

2. Chop the onion into half rings and carrot into strips and fry in a pan for 10 minutes.

3. Add salt, pepper, and spices.

4. Reduce heat, add a little water and simmer for 30 minutes.

5. Rinse the rice under running water. Pour half of the total amount into the pan in an even layer.

6. Put the chickpeas and peeled garlic head in the middle andcover with the remaining rice.

7. Pour water so that it covers the rice by 1.5 cm on top.

8. Bring the pilaf to a boil.

9. Cover tightly, reduce the heat and simmer until the water has completely evaporated (about 50 minutes).

10. When the rice is ready, remove the garlic and mix well.