Pilaf with quince and beef - crumbly and very tasty. The quince's homeland is the Caucasus, and pilaf with quince is cooked in Central Asia, Transcaucasia, and even in Africa. Taste of quince tart, astringent, slightly sweet. This fruit is not juicy at all, but so fragrant. It is rarely eaten for nothing, it is, as they say, an amateur. But as a seasoning for quince meat - an indispensable thing! Believe me, you haven't tried such a pilaf!
To make everything tasty, you need to properly put the products in a cauldron or thick-walled pot. First, fry the vegetables and beef, then add the spices, simmer all this almost until cooked, and only then put the chopped quince and rice. Ready pilaf with quince and beef must be wrapped and let it steam for about 30 minutes. If everything is done correctly, the rice will be crumbly, the beef will be tender, and the quince slices will remain whole and juicy, in general, you will yum fingers!
- Cooking time: 1 hour 20 minutes
- Servings: 6-8
Ingredients for pilaf with quince and beef
- 600 g of beef (shoulder without bone, neck);
- 1 large quince;
- 500 g onions;
- 400 g carrots;
- 400 grams of long rice;
- 200 g of olive oil;
- 20 g of barberry;
- 1 chili pepper;
- 3 bay leaves;
- 15 g of cumin;
- paprika, fennel, coriander;
- head of garlic, salt, water.
A method of cooking flavored pilaf with quince and beef
Prepare the products. Cut off the meat from the film, remove the tendons and tendons, cut into large cubes.
Onions clean from the husk, cut finely. I use Berner's grater, when you need a lot of sliced onions, it turns out quickly and efficiently.
We clean the carrots, wash them and cut them into thick cubes. Carrots need to be cut large so that it does not crawl in the swim.
White rice is soaked in cold water, washed several times until the water is clear, we throw the grits on a sieve.
I carefully wash my quince, cut it in half, remove the core, then cut the fruit into large chunks.
Pour olive oil into a cauldron or a thick-walled pot. Heat the oil until the smoke appears, throw the chopped onion. Fry the onion for 10 minutes, add the beef. Fry the beef with onions for 5-7 minutes, throw carrots into the pan.
Add the barberry and cumin, a teaspoon of sweet paprika, fennel and coriander. Put the bay leaves, chili peppers. Fry everything together on medium heat for 10 minutes, then pour in hot water so that it slightly covers the contents of the pan. Close the lid and cook on a quiet fire for 20-30 minutes, salt.
Then lay slices of quince on the meat.
We pour out the washed rice, distribute it evenly, stick the garlic in the center, pour in hot water. The water should reach the rice layer and cover it with a centimeter on the floor.
Bring to a boil over high heat, then close the lid, turn down the gas. Cook for 25 minutes, remove from heat, cover with warm for half an hour.
Before serving the pilaf with quince and beef, mix gently, from the bottom up, trying not to damage the pieces of meat and fruit.
Pilaf with quince and beef ready. Bon appetit and cook with pleasure!
