Pilaf with buckwheat is a very tasty dish that can be prepared even for a large company. If you have not tried pilaf with buckwheat yet, we advise you to cook it.
Cooking time 40 minutes
Rinse and dry 400 grams of beef pulp.
Add finely chopped onion, fry for 2-3 minutes.
Cut the beef into pieces.
Add the meat to the cauldron and cook for 12-15 minutes.
While stirring, fry the meat on all sides.
Add 1 teaspoon of salt and 1 teaspoon of pilaf spice.
Cook for 3-5 minutes so that the meat is saturated with the aroma of spices.
Add chopped carrots into strips.
While stirring, cook for 2-3 minutes.
Put buckwheat in a dry frying pan and fry, stirring occasionally, for 3-5 minutes.
Add buckwheat to the cauldron.
Stir so that the buckwheat is saturated with oil, spices and meat aroma.
Add about 400-500 milliliters of water so that the water covers the buckwheat a little higher.
Add 2 bay leaves to the center of the cauldron and cover.
Cook over medium heat for 20-25 minutes.
Pilaf with buckwheat is ready. Arrange on plates and serve.
Real Altai buckwheat grown in sunny fields, so that in each nucleolus of TM "Aleika" buckwheat it will transfer its warmth to you.