Beef pilgrimage in the Kazan

Method

1. 01

   Wash a piece of meat in slightly warm water and cut into pieces of medium size.

2. 02

   Ground onions to grind.

3. 03

   In the Kazan, warm up a sufficiently large amount of oil and lay out the meat. Roast it without interfering 5-7 minutes, then stir and sprinkle onions, pepper with black ground pepper to taste. Cover the lid, reduce the fire to medium and extinguish literally 5 minutes.

4. 04

   Cut the carrots with a fine shaving.

5. 05

   Add carrots to the cauldron. Stir everything, cover the lid and leave to stew for 20 minutes.

6. 06

   While meat with vegetables stew, we will deal with the second part of the main ingredients. Clean the garlic head from the upper layers of husks. Rice rinse in cool water. Zira, barberry, salt and red ground pepper mixed in a bowl.

7. 07

   When the meat with carrots has already been extinguished, we begin the final stage of cooking pilaf from beef. Put the head of garlic in the center. Evenly pour the prepared seasonings.

8. 08

   Rice to lay out a smooth layer and gently pour the water, so that it was above the thickness approximately on the phalanx of the finger. Cover with a lid, reduce the fire to a minimum and boil pilaf until the water is completely absorbed.

9. 09

   Put the finished pilaf on plates. Special lovers can also serve steamed garlic. Very tasty, hearty and useful!