Tatar rice

Ingredients for cooking rice in Tatar

  1. lamb 0.5 kg.
  2. beef 0.5 kg.
  3. onions (medium) 2 pcs.
  4. carrots (medium) 2 pcs.
  5. ghee 8 tbsp
  6. rice 200 g
  7. bay leaf 1-2 pcs.
  8. ground black pepper to taste
  9. salt to taste
  • Main Ingredients: Beef, Lamb, Onions, Carrots, Butter, Rice
  • Serving 3 servings


knife, cutting board, spatula, thick-walled pan or wok, colander or sieve, pan - 2 liters, small plate - 2 pcs.

Cooking rice in Tatar:

Step 1: Prepare the ingredients.

The rice preparation is the longest, so we start with it. We rinse the grits under running water and soak in warm water for at least an hour. Then we recline in a colander or sieve, leave for a few minutes.

Cut the carrots into strips and transfer to a clean plate.

The form of slicing the onion does not matter much, choose any - half rings or cubes.

We clear the meat of the films and cut into small pieces across the fibers. All the preparation of the ingredients is finished.

Step 2: Cook the rice in Tatar.

Wok is the closest "relative" of the cauldron. If you have it, cook rice in it, if not - in a thick-walled pan, for example, cast-iron.
It is very important to use ghee for cooking. If you take vegetable, then there will be nothing special in the taste of the dish.
So, put the pan on the fire, put half of the oil specified in the recipe and heat to a boil. Fry the meat in it until a crust forms.

Add onion to the meat, mix and fry until it becomes soft and translucent. It is best to cook over low heat so that the products do not burn.

We put carrots in a pan, mix and pass (warm in oil) for 5 minutes. Then fill everything with hot water (about one glass), salt to taste, add bay leaf and black pepper. Cover the pan with a lid and leave to simmer for 10-15 minutes.

Rice must first be boiled until half cooked in salted water for about 5 minutes (for 200 grams of cereal we take 400 ml of water). Inside, it will still be hard, and the top layer will already become soft. We discard the rice in a colander, and then add it to the pan with meat and vegetables. Do not mix! Fill everything with hot water so that it completely covers the products, and add the remaining ghee. We cover the pan with a lid and cook for about 30 minutes over low heat. If the water boils and the rice is still not ready, you can add some hot water. But this is unlikely if it is pre-prepared, as indicated above.

Turn off the heat and let the rice cool slightly and brew.

Step 3: Serve the rice in Tatar.

Stir rice with meat and vegetables before serving. You can do it another way: take a large dish and knock over a pan on it, rice will be on the bottom, and onions, carrots and meat on top.
Enjoy your meal!

Recipe Tips:

- 10 minutes before readiness, you can add steamed raisins, dried apricots, prunes or pomegranate seeds;

- Before serving, decorate the rice with parsley or dill.