This classic beef pilaf is a one-pot wonder: tender beef, sweet carrots, and fluffy rice infused with savory broth. Cooked the traditional way in a kazan, it feeds a crowd and tastes even better the next day. A true family dinner staple — and if you love rice-based dinners, our Quick Chicken Pilaf is another weeknight hero. For more one-pot dinner ideas, browse Allrecipes.
Ingredients
- 200 g (7 oz) onion
- 1 kg (2.2 lb) beef
- 1 kg (2.2 lb) carrots
- 1 kg (5 cups) rice
- Vegetable oil
- 1 L (4 1/4 cups) water
- Salt
Instructions
- Pour about 1 cup of vegetable oil into a kazan. Slice the onion into half-rings, cut the beef into medium chunks, and julienne the carrots into thick strips.
- Brown the onion until golden, add the beef, and fry for 20 minutes. Salt and stir. Add the carrots and simmer for 20 minutes.
- Stir, add the rinsed rice, and pour in about 1 L of boiling water (the water should cover the rice by about 1 cm).
- Salt again, poke a few holes in the rice with a spatula, and let the water evaporate.
- When the water is gone, reduce the heat, cover with a lid, and cook for another 30 minutes.
Tips
- Rinse the rice until the water runs clear — this removes excess starch and keeps the grains fluffy instead of sticky.
- Do not stir the rice after adding the water; the poked holes let the steam escape evenly. The USDA offers helpful guidance on safe beef cooking temperatures.
- Let the pilaf rest covered for 10 minutes before serving so the grains finish steaming. Fans of hearty beef dinners will also enjoy our Tatar-Style Azu: Beef and Potatoes and our Savory Teriyaki Chicken Fried Rice.
Nutrition: per 100 g: 203.5 kcal, protein 11.5 g, fat 7.2 g, carbs 22.5 g.