Pilaf with beef in a multicooker Bork U800

Category: Meat dishes
Pilaf with beef in a multicooker Bork U800

Ingredients

Rice 450 gr.
Water 900 g
Turnip onion 1 PC
Carrot 1 PC. average
Sun-dried tomatoes 5 pieces
Seasonings to taste, garlic
Dried barberry
Beef (in this case tenderloin) 400 gr.

Cooking method

  • Pilaf with beef in a multicooker Bork U800
  • Pilaf with beef in a multicooker Bork U800
  • Rinse and soak the rice for 2 hours (as it is written on the package, I decided to obey)
  • Meat (I had a piece of tenderloin), onions, carrots, cut and chop.
  • Pilaf with beef in a multicooker Bork U800
  • On the frying mode, fry the pieces of meat for 20 minutes, and then add the onions and carrots there.
  • Pilaf with beef in a multicooker Bork U800
  • Pour in water, salt, season and garlic and add cooked rice
  • Pilaf with beef in a multicooker Bork U800
  • Switch on pilaf mode .... (program 50 minutes)
  • Open and see this picture
  • Pilaf with beef in a multicooker Bork U800
  • Stir
  • Pilaf with beef in a multicooker Bork U800
  • And Bon Appetit.
  • Pilaf with beef in a multicooker Bork U800

Time for preparing:

1 hour 10 minutes

Cooking program:

20 frying + 50 minutes pilaf

Note

Delicious.

Elena Tim
Irish, I see that you are already making all the noise in your Borchik!
Tell me, is there not much water? It's just that, given that the rice was soaked for two hours, it seems to me that the water could have been less. Although, this is a matter of taste, of course! I just asked, out of idle curiosity.
kil
Quote: Elena Tim

Irish, I see that you are already making all the noise in your Borchik!
Tell me, is there not much water? It's just that, given that the rice was soaked for two hours, it seems to me that the water could have been less. Although, this is a matter of taste, of course! I just asked, out of idle curiosity.

Yes, Len, next time I'll make the water smaller, the rice is a bit soft, I want a denser structure. But even in the morning he did not become porridge (here I think the merit of rice, since it is a premium class, it is hard to spoil it).
Vei
Nice pilaf, good MK, well done!
And water is usually added 1: 1, well, not more than 1: 1.5, depending on the type of rice. Was this basmati steamed or not?
Elena Tim
Ahh! So this is Basmati! And I didn't immediately see it on the package until Lisa said. Since it's basmati, then you definitely need less water! He does not really like to swim in large quantities.
Vei
Elena Tim,
Len, now I have carefully read the label on the rice packaging again, this steamed Basmati, that's why I endured such an overdose of water. An ordinary one would already be unstuck, and a steamed one requires more water.
Elena Tim
In short, you and I have already agreed among ourselves, while Irishka is gone - what, how much is needed!
kil
Girls I cut everything ...
Yes, this is a Pakistani super-long-grain one, it turns out very tasty shah-pilaf, next time I will buy lavash and try to make it, and pour less water.
The word "basmati" in translation means "fragrant". In the country of elephants in India, this rice is called the "King of Rice", it is a very aromatic rice with thin, long (the longest in the world among grains of rice) grains. During the cooking process, the grains of rice are doubled in length, resulting in unusual thin and long grains that look like noodles.
Basmati is a real Indian rice. The name "Basmati" means "Queen of Aroma" in Hindi. Basmati is a long grain rice variety with a delicate aroma and refined taste.

Basmati rice has been cultivated in India and Pakistan for hundreds of years. The Himalayan foothills are said to produce the best basmati due to the specific soil and climatic conditions. Basmati of the highest quality and most expensive comes from Pakistan and Dehra Dun in India. Patna rice is a close cousin of basmati rice grown around Patna in Bihar. The best types of basmati rice are grown for several years before they are harvested and sold.

Basmati rice has a grain much longer than its width, and the grain becomes even longer when cooked. After cooking, they do not stick together and remain non-sticky. Basmati rice is found both as white rice and brown rice. Both of these take about 20 minutes to cook. Due to the high amount of starch in a grain of rice, most cooks wash this rice before cooking. Soaking up the moisture for half an hour to two hours before cooking makes the rice less likely to boil over too much or the grains will break.

Traditional basmati rice plants are tall, slender and prone to life in strong winds. They produce relatively low yields, but they produce high quality grain that is highly priced in both Indian and international markets.

Basmati rice occupies a reigning position in Indian culinary arts. Traditionally, each season in North India produces a regular crop of unique high quality long grain rice with a distinctive flavor that leaves nothing to be desired.
Vei
Honestly, we know what Basmati is. Although still an interesting reference)))
Here we were talking about something else - how such rice should be cooked in CB and MV. The proportions of cereal-water for different varieties of rice are different, and basmati can be steamed, like in your recipe, and it requires more water when cooking. And sometimes it is not steamed, then it needs less water. Round grain rice does not like a lot of water at all, but likes to be washed very thoroughly.
kil
Quote: Vei

Honestly, we know what Basmati is. Although still an interesting reference)))

: sorry: if offended ...
Let's experiment.

In addition to its taste, I really like the fact that it "grows" only in length during cooking.
Vei
))))
This flavor is not for everyone, I like it, although I only use such rice for fruit pilaf and with butter. My grandmother says that he smells of mice, and my husband simply cannot bear him and does not eat even in sweet form in our daily (!) Course ordinary round-grain rice such as Kuban ... The family requires rice every day)))
kil
And my husband doesn’t like rice at all, and sometimes I come off, because with weight I have problems in life. In short, since Monday at Dukan, and now I am gaining carbohydrates, otherwise in April on vacation, there really is no way without goodies.
I still have a lot of respect for Devziru for pilaf, recently even in Auchan it was on sale, I was surprised.
Elena Tim
DEVZIRA in Ashan? !!! Nothing! Et hde?
kil
Quote: Elena Tim

DEVZIRA in Ashan? !!! Nothing! Et hde?
On Leninsky Prospekt (the one near the Leninsky Prospekt metro station, in the Gagarinsky shopping center, I work nearby and sometimes stop by at lunchtime), but no longer, it was a couple of months ago, I managed to buy a little, and when I arrived again
in my opinion cost 110 r, by weight, where there are cereals by weight.
Vei
Cheap as
But for a devzira, you probably need water, which is 1: 2 ... I somehow poured 1: 1.3 so then refilled it by eye.
kil
Quote: Vei

Cheap as
But for a devzira, you probably need water, which is 1: 2 ... I somehow poured 1: 1.3 so then refilled it by eye.

It definitely needs 1/2, it absorbs strongly ...
Elena Tim
Tomorrow I'll be in Ashan - I'll see. Not that I needed her, I don't really like her, but for the sake of curiosity, I'll take a look. I can buy it for my parents, if possible. Thanks for the tip!
kil
Quote: Elena Tim

Tomorrow I'll be in Ashan - I'll see. Not that I needed her, I don't really like her, but for the sake of curiosity, I'll take a look. I can buy it for my parents, if possible. Thanks for the tip!
Yes, please, if I see a whistle, I just stop by once a week for groceries.
kil
The girls were at lunch today in Ashan, there is a week of Asia, (on the 2nd floor, not far from the furniture), a lot of goodies, sauces, seasonings, herbs, rice (there are many varieties) manufacturers Japan, Tai, Korea, well, in short, everything is on OUR .. ...
I bought 5 kg (packaging) rice for sushi - 571 rubles, and Thai Jasmine premium 1 kg 144 rubles, vinegars, oil (a little, but there is rice, there is with pepper, sesame, etc.), noodles, funchose. ... the prices are very loyal.
kil
Some additions to the recipe ... you don't need to soak the rice and add cumin or it's not pilaf anymore.

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