This tasty pilaf is cooked in the south of Kazakhstan and in Uzbekistan - vermicelli-pilau out of vermicelli and beef, sometimes called nan-pilau, is cooked in accordance of all the rules of pilaf cooking - with carrot, onion and spices. But the main cooking secret is golden, well-fried regular fine vermicelli. It is fried in vegetable oil before cooking. All the secrets of cooking this tasty and hearty dish in our video recipe.
Ingredients:
• beef - 500 g
• vermicelli - 350 g
• carrot - 300 g
• bulb onion - 200 g
• garlic - 4 cloves
• vegetable oil - 5 tbsp
• butter - 50 g
• ground black pepper - ½ tsp
• pilaf spice mixture - 1 tbsp
• water - 600 ml
• salt - 1 tsp
You will need:
• cauldron ≥ 3,5 l or heavy stockpot
• pan
• carving board
Preparation:
1. Add 3 tbsp of vegetable oil into a cauldron and fry the chopped bulb onion over medium heat until golden for 4-5 minutes.
2. Add the beef cut into small pieces and fry stirring over medium heat for 3-4 minutes.
3. Pour 300-400 ml of water into the cauldron the same level of the meat.
4. Bring to a boil and cover with a lid, braise over low heat for an hour until readiness of the meat.
5. Add the carrot cut into bars, butter, pilaf spice and minced garlic, stir and braise with the lid covered over low heat for 30 minutes more.
6. Meanwhile heat a pan with 2 tbsp of vegetable oil and add the dry vermicelli, fry stirring constantly over medium heat for 5-6 minutes until golden. Take the vermicelli out into a bowl.
7. Into the cauldron add the salt and ground black pepper and lay out evenly the vermicelli atop.
8. Add then 300 ml of hot water at the level of the vermicelli.
9. Cover with the lid and simmer over lowest heat for 10 minutes.
10. Remove the lid and push the vermicelli lightly from edges to the centre of the cauldron, salt and pepper to taste, cover the lid and braise over low heat for 10 minutes more until vermicelli’s readiness.
11. If there is no more water at the cauldron bottom switch the heat off, if there is some water left keep braising the nan-pilau for another 5-10 minutes without lid.
12. When serving sprinkle your vermicelli pilaf with green onion and serve with a vegetable salad.
Advices:
1. If there is salt in a pilaf spice mixture then regulate to your taste an amount of salt.
2. If in 20 minutes after adding vermicelli into a cauldron there is still water at the bottom then add a heat lightly and keep braising without a lid.
3. If there is no water and vermicelli is not ready yet, then add some water, cover a cauldron with a lid and braise for 5-10 minutes more.
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26 сен 2024
