Pillow in a beef casket on a stove

Step 1: How do you make beef pilaf in a stove casket? Prepare all the ingredients you need.

Step 2. How do you cut beef for pilaf? Rinse the beef, dry it and cut it in medium cubes.

Step 3: How do you prepare carrots? Wash the carrots with a brush, peel them and cut them into small blocks.

Step 4: How do you treat the pilaf onions? Clean the bulb. Cut them in small cubes if you want, or leave them whole.

Step 5: How to rinse rice? Rice thoroughly wash in cold water until it is clean, without whitish hue.

Step 6: How do you prepare garlic? Remove the top husks from the heads of garlic so that the cloves are visible.

Step 7. How do you roast beef? Heat the vegetable oil in the casar. Lay out the meat and fry over high heat, stirring periodically, about 10 minutes until a golden crust. If desired, at the same stage add a crushed bulb and roast along with the meat.

Step 8: How do you add carrots to meat? Spread the carrots to the roasted meat, stir and fry for about 4-5 minutes.

Step 9: How do you add spices and liquid? Pour a glass of boiling water into the casket. Pour curry, pilaf spices, pepper and salt. Stir it up.

Step 10: How do you extinguish the base with garlic and onions? Add the whole bulb and the heads of garlic. Reduce the fire to a minimum and put out for about 40 minutes.

Step 11: How do you put rice? Sprinkle the rice in a casket and level it without stirring the layers.

Step 12: How do you add water? Pour boiling water carefully so that the water rises above the rice by about 1.5 cm.

Step 13: How do you cook plov until it's ready? Cook the pilaf on a slow heat without a lid until it's fully absorbed -- about 12 to 16 minutes.

Step 14. How do you let the pilaf infuse? Cover the cassain with a lid, cook for about 5-7 minutes. Turn off the fire and leave it under the lid for about 10 minutes. Bon appetit!