Pilaf in a frying pan

Listen to the recipe:

There are thousands of recipes for pilaf, as well as recipes for many world-famous dishes. But not every one of them can boast of entire collections of recipes, but pilaf can! In addition, this dish was included in the UNESCO Intangible Cultural Heritage List in 2016. So it’s better to take pilaf seriously, which is what we did with the help of one of thousands of recipes. It will take a little more than an hour to prepare, but do not waste time: real pilaf does not like to be rushed.

1. Calories
   143,85 kcal
2. Protein
   6,16 gram
3. Fat
   4,84 gram
4. Carbohydrates
   18,96 gram
5. ~ Time
   1 H 10 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Water

   ---

   
   1 l = 1000 g
2. Beef blade

   ---

   
   500 g
3. Carrot

   ---

   
   150 g
4. Onions

   ---

   
   75 g
5. Garlic

   ---

   
   5 cloves = 25 g
6. Remocated tomatoes

   ---

   
   100 g
7. Vegetable oil

   ---

   
   80 g
8. Salt

   ---

   
   3 g
9. Black pepper ground

   ---

   
   2 g
10. Green onions

    ---

    
    10 g
11. Cinza

    ---

    
    10 g
12. Rice

    ---

    
    500 g

Steps:

1. 
   Peel the onion and garlic, cut the onion into thin strips. Peel the carrots and cut into medium pieces. Clean the beef and cut into small strips, rinse the rice under cold water, cut the sun-dried tomatoes into thin strips. Wash the onion and cilantro and chop finely.
2. 
   Heat vegetable oil in a frying pan. Fry the meat in it until golden brown. Then add onions, carrots, sun-dried tomatoes, garlic and fry for another 5 minutes.
3. 
   Reduce heat to low, add 200 g of water, cover the pan with a lid and simmer for 20 minutes.
4. 
   Add salt and pepper, place washed rice on top and pour in the remaining water. Simmer covered for 30 minutes over low heat.
5. 
   Serve pilaf sprinkled with cilantro and onions.