Beef Pilaf Recipe

I wrote in the past about this dish. It’s a Bukhari dish, which I call Ushpallow and Dima insists that it’s called Pilaf- either way it’s the same.
This is a rich and festive dish that can easily be served on holidays and Shabbat (Friday dinner).
I love this dish because it contains a whole meal in one pot.
This version of the Ushpallow is fancier than the previous version. It contain more spices, and beef instead of chicken breast.

Ingredients

2 large onions
6-7 carrots
2 pounds of chuck roast
1.5 teaspoon of paprika
0.5 a teaspoon of black pepper
1.5 teaspoon of cumin
Half teaspoon of cinnamon
1 teaspoon of turmeric
3.5 teaspoons of salt
1 cup chickpeas precooked (you may use canned ones)
A quarter cup of vegetable oil
4 tablespoons of date honey (Silan) / natural maple
3 cups of Jasmine rice

Preparation

1.Cut the onions in into small cubes
2. Cut the beef into cubes (about 2 inch\ 2inch)
3. Heat the oil in a large deep non stick pot and add the beef (no oil needed) until its change his color from all sides
4. Remove the meat and add the vegetable oil to the pot and fry the onions until it gets brown
5. When the onion is brown, add the meat, the spices, and cover all with boiling water (about 8-9 cups of water). Cover with the lid and bring to a boil. After it’s boiled simmer, and cook for an hour and a half- or until the meat is ready.
6. Meanwhile, peel the carrots and cut them into as thin as possible stripes. I like to peel them with a peeler- you may use food processor
7. Rise the rice and soak it in a bowl with water for  an hour
8. When the meat is ready, take a sieve, and over a deep bowl  (at least the size of the pot), pour the content of the pot into the sieve: the goal is to keep the cooking liquid to be used later
9.Drain the rice
10. In a non stick pot, arrange all the ingredients in the following order:
-Place the carrots on the bottom of the pot and tighten well with your hands
-On top of it, arrange the meat with the onion
-Scatter the chickpeas evenly on the meat (if it’s canned, rise it before).
-Add the rice evenly
-Sprinkle the Silan\ maple over the pot evenly

11. Pour gently and evenly the liquid over the pot so that the water rises 1 cm over the entire dish
12. Cover with the lid and cook on high heat until the rice absorbs most of the liquids and a little wholes start to appear in the rise
13. Simmer and cook for 25
14. When it’s ready, turn over on a wide-brimmed tray.

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