Beef Pilaf in a Cauldron on the Stovetop
Prepare a hearty, tasty, and aromatic meat dish! Beef is considered tougher than pork, but beef pilaf cooked in a cauldron on the stovetop turns out very tender, and the meat literally falls apart into pieces. Curry colors the rice golden, and the aroma in the kitchen is incredible.
Updated : 14 May, 2026
Easy
About 45 min.
Ingredients
600 grams
Beef
600 grams
Rice
200 milliliters
Vegetable oil
1
Carrot
1
Onion
15 grams
Garlic
1 tablespoon
Salt
1 teaspoon
Curry
0.5 teaspoon
Dry spices
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make beef pilaf in a cauldron on the stovetop? Prepare all the necessary ingredients for the pilaf. It is best to use only boneless beef without tough sinews and tendons. For pilaf, use rice intended for pilaf, or regular parboiled rice that keeps its shape well during cooking.
Step 2
Rinse the beef thoroughly under running water, pat it dry, and cut it into medium cubes. Do not cut it too small, because the beef may dry out and become tough, while pieces that are too large are inconvenient to eat.
Step 3
Wash the carrot with a brush under running water, peel it, rinse it, and cut it into small sticks. As I have noticed, in almost all pilaf recipes the carrot is cut rather than grated. This way it is more likely to stay whole and keep its shape. In the end, the pilaf looks more attractive.
Step 4
Peel the onion. Usually, the onion for pilaf is cut into small cubes and fried together with the meat, in step 7. I do not like a pronounced onion flavor in pilaf, so I add the onion whole. This way it gives off all its aroma and properties, but its taste remains barely noticeable. If you do like onion, cut it into small cubes.
Step 5
Rinse the rice thoroughly in cold water until the water runs clear, without a cloudy white tint.
Step 6
Remove the outer papery skin from the heads of garlic so the cloves become visible. This helps the garlic release its aroma and flavor better.
Step 7
Heat the vegetable oil in a cauldron. Add the meat and fry it over high heat, stirring occasionally, for about 10 minutes, until a golden crust appears. The heat must be high so the meat sizzles in the oil. This quickly seals in the juices and helps the beef stay juicy. At this stage, you can also add the chopped onion and fry it together with the meat.
Step 8
Add the carrot to the meat, stir, and fry everything together for another 4-5 minutes, stirring from time to time.
Step 9
Pour 1 cup of boiling water into the cauldron. Add the curry, pilaf spices, ground pepper, and salt. Stir everything together.
Step 10
Add the whole onion, if you decided not to add it chopped in step 7, and the whole heads of garlic. Reduce the heat to the minimum so the simmer is very gentle. Stew everything together for about 40 minutes.
Step 11
Pour the rice into the cauldron and level it out. Do not mix the rice with the meat.
Step 12
Carefully pour in boiling water so that it rises about 1.5 cm, about 5/8 inch, above the level of the rice. At the same time, try not to disturb the layers of meat and rice.
Step 13
Cook the pilaf over low heat without a lid until the water evaporates. This may take about 12 to 16 minutes, depending on the type of rice, the thickness of your cauldron, and the intensity of the heat. The rice will expand and absorb all the water. Do not stir the pilaf while it is cooking.
Step 14
Cover the cauldron with a lid and cook the pilaf for another 5-7 minutes. Then turn off the heat. Let the pilaf rest under the lid for about 10 minutes. Delicious homemade meat pilaf in a cauldron is ready. Enjoy your meal!
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