Pilaf With Meat Recipes

PILAF WITH MEAT

Steps:

• Place 1 tablespoon butter or oil in a large, deep skillet over medium heat. Crumble meat and add it to pan, along with a large pinch of salt; cook, stirring occasionally to break up lumps, until meat loses its color. Remove with a slotted spoon.
• Add remaining butter or oil to skillet, followed by onion and a little more salt; cook, stirring occasionally, until onion turns translucent, 5 to 10 minutes. Add bay leaves and rice, and cook, stirring occasionally, until rice is glossy and begins to brown, 3 to 5 minutes. Return meat to pan, stir mixture and sprinkle with salt, pepper and cinnamon.
• Add stock and stir. Raise heat, and bring mixture to a boil; cook for a minute or two, then reduce heat to low, and cover. Cook about 15 minutes, or until most of the liquid is absorbed. Turn heat to absolute minimum, and cook another 15 to 30 minutes; if you have an electric stove, turn heat off and let pan sit on burner for same amount of time. Stir in parsley and lemon juice, and serve.

PILAF WITH MEAT

Steps:

• Put 1 tablespoon of the butter in a large deep skillet with a lid and place over medium heat. Crumble the meat and add it to the pan along with a large pinch of salt; cook, stirring occasionally to break up the lumps, until the meat loses its color, less than 5 minutes. Remove with a slotted spoon.
• Add the remaining butter to the skillet, followed by the onion and a little more salt; cook, stirring occasionally, until the onion turns translucent, 5 to 10 minutes. Add the bay leaves and rice and cook, stirring occasionally, until the rice is glossy and begins to brown, 3 to 5 minutes. Return the meat to the pan, then stir the mixture and sprinkle with salt, pepper, and cinnamon.
• Add the stock and stir. Raise the heat and bring the mixture to a boil; cook for a minute or two, then reduce the heat to low and cover. Cook for about 15 minutes, or until most of the liquid has been absorbed. Turn the heat to the absolute minimum (if you have an electric stove, turn the heat off and let the pan sit on the burner) and let rest for another 15 to 30 minutes, until the rice is tender. Stir in the parsley and lemon juice and serve.

BULGUR PILAF WITH MEAT

Steps:

• Put 4 tablespoons (1/2 stick) of the butter in a large skillet or flameproof casserole with a lid and turn the heat to medium. When the butter melts, add the onions, a large pinch of salt, and some pepper and cook, stirring occasionally, until the onions are quite soft, about 10 minutes.
• Add the meat, bay leaves, and spices and cook, stirring, until everything is well combined. Add the tomatoes, stock, and (unless your stock is salty) some more salt and pepper. Cover, adjusting the heat so the mixture simmers. Cook for about 30 minutes, until the meat is nearly tender.
• Stir in the bulgur, cover again, and cook until the grain is nearly tender, about 15 minutes. At this point most of the liquid should be absorbed. If the mixture is dry and the grain not fully cooked, add some boiling water and cook for a few minutes more; if it is wet, uncover and raise the heat a bit to boil out the excess. Stir in the remaining butter. Turn off the heat and let sit for 15 minutes more. Taste and adjust the seasoning, garnish, and serve with the lemon if you like.
• Fast Pilaf with Meat
• In step 2, substitute ground lamb (or beef). Add the bulgur along with the tomatoes and stock and finish as in step 3. (You may skip the final resting period.)
• Bulgur Pilaf with Chickpeas
• In step 2, omit the meat and add 1 1/2 to 2 cups cooked chickpeas.

RICE PILAF WITH MEAT

Steps:

• 1. Lightly brown the blanced slivered almond or pine nuts in the 2 tbsp butter, on medium, until golden. Don't leave these unattended as they burn easily.
• 2. In separate pan, brown meat in 1/4 cup butter.
• 3. Add the salt & all spices. Stir for 2 minutes.
• 4. Add the hot water.
• 5. Bring to a boil, then down to a simmer.
• 6. Cover & simmer over low for about 25 minutes or until water is abosorbed & rice is tender.
• 7. Add the toasted pinenuts reserving a small amount for garnish.