Basmati Rice Pilaf with Beef, Eggplant, and Carrot
Ingredients
- 500 g beef cubes
- 1 onion, quartered
- 1 tablespoon butter
- 2 tablespoons olive oil
- chili flakes to taste
- black pepper to taste
- salt to taste
- 2 cups basmati rice
- 2 cups hot water
- 1 cup beef broth
- 1 grated onion
- 1 grated carrot
- 4 cubed and fried eggplants
- 2 tablespoons butter
- 2 tablespoons olive oil
- salt
Preparation
In a pressure cooker, heat 1 tablespoon butter and 2 tablespoons olive oil, add 1 quartered onion and 500 g beef cubes, seal them together, then add chili flakes, black pepper, and salt to taste, and cook without water for 20 minutes on low heat.
Cube 4 eggplants and fry them until golden brown.
In a separate pot, heat 2 tablespoons butter and 2 tablespoons olive oil, add 1 grated onion and 1 grated carrot, sauté until softened, then add 2 cups basmati rice and sauté for a few minutes.
Stir in 2 cups hot water, 1 cup beef broth, salt to taste, and the fried eggplant cubes, then cook until the rice is tender.
Place the cooked pilav in a mold, invert it onto a serving plate, top with the cooked meat, and serve.
Tips
This dish can be served as a comforting main course, with the meat adding richness and the vegetables providing color and texture.
