Pilaf

pilaf

 

Ingredients

    • 1 lb of  lamb or beef, cut into stew size or a little bigger
    • 1 Tbsp oil
    • 1 chopped yellow onion
    • 2-3 carrots grated
    • 1 1/2 Tbsp cumin
    • 1 tsp salt
    • 1 cup of white rice
    • 1-2 cloves garlic
    • salt and pepper
    • 2 cups of water

 

plov5

  • On medium heat, in a pot ( I like to use the iron cast pan, I think it gives it better taste),  pour 4-5 Tablespoons of oil, peel onion, and take the first layer first off and put it in pan. Then, chop the rest of the onion and put aside.
  • After onion gets brown/gold color, take it out and throw away (This step is just for the flavor.)
  • In the same pot, turn down the heat to medium-low, add in the meat (stew size cut), sprinkle 1 teaspoon of salt, and 1 teaspoon of ground black pepper. Stir.
  • While meat is frying, grate the carrots, wash the rice, and if you haven’t already, chop the onion.
  • When meat has browned up a little bit, add in the onion, stir, and let the flavors of meat and onion blend together for 1-2 minutes. Add in the carrots, mix, and add in 2 cups of water, 1 1/2 Tablespoons of Cumin, and 1 teaspoon of salt (or to taste).

pilaf

  • Peel garlic and add to pan. Don’t mince; I used one garlic clove because I had a big garlic as a whole, If you have a smaller garlic you could even use it all or few cloves.
  • Bring to a boil, turn heat to low, and put in the washed rice but don’t stir it.

pilaf

  • Cover pan, set on low heat if you haven’t already and let it cook for 35-40 minutes.

IMG_1322

pilaf

 

Equipment I Used

Pilaf

Pilaf Recipe

Course dinner, lunch, Main Course
Cuisine Russian, Ukranian
Servings 10
Calories 221 kcal

Ingredients
  

  • 1 lb lamb or beef cut into 1 inch pieces
  • 1 Tbsp oil
  • 1 yellow onion chopped
  • 2-3 carrots grated
  • 1 ½ Tbsp cumin
  • 1 tsp salt
  • 1 cup white rice
  • 1-2 cloves garlic
  • salt to taste
  • black pepper to taste
  • 2 cups water

Instructions
 

  • On medium heat, in a pot, pour 4-5 Tablespoons of oil, peel onion, and take the first layer first off and put it in pan. Then, chop the rest of the onion and put aside.
  • After onion gets brown/gold color, take it out and throw away (This step is just for the flavor.)
  • In the same pot, turn down the heat to medium-low, add in the meat (stew size cut), sprinkle 1 teaspoon of salt, and 1 teaspoon of ground black pepper. Stir.
  • While meat is frying, grate the carrots, wash the rice, and if you haven’t already, chop the onion.
  • When meat has browned up a little bit, add in the onion, stir, and let the flavors of meat and onion blend together for 1-2 minutes. Add in the carrots, mix, and add in 2 cups of water, 1 1/2 Tablespoons of Cumin, and 1 teaspoon of salt (or to taste).
    Pilaf
  • Peel garlic and add to pan. Don’t mince; I used one garlic clove because I had a big garlic as a whole, If you have a smaller garlic you could even use it all or few cloves.
  • Bring to a boil, turn heat to low, and put in the washed rice but don’t stir it.
    Pilaf
  • Cover pan, set on low heat if you haven’t already and let it cook for 35-40 minutes before enjoying.
    Pilaf

Nutrition

Nutrition Facts
Pilaf Recipe
Amount Per Serving
Calories 221 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 33mg11%
Sodium 273mg12%
Potassium 193mg6%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 1g1%
Protein 9g18%
Vitamin A 2050IU41%
Vitamin C 2mg2%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword beef, carrot, cumin, dinner, garlic, lamb, lunch, main course, main dish, olive oil, onion, pilaf, plov, rice
Tried this recipe?Let us know in the comments how it was!
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