In order to deliciously cook pilaf at the stake, you need to have everything you need for this, and in the first place - a cauldron. You can’t do without it, since the dish can turn out completely different from what it should be. Since you are going to cook pilaf at the stake, you need to make sure that the firewood is collected in advance. Well, we directly go to what products you will need, and in what sequence the cooking process itself will occur.
The recipe for pilaf at the stake
So, after you have collected everything you need in order to cook pilaf at the stake, we move on to a kind of step-by-step instruction on how to do this correctly. First of all, you need to chop onions in rings or half rings and carrots in large strips, and, of course, do not forget about meat - it also needs to be cut into small pieces. After diluting the fire, we pour a sufficient amount of oil into the cauldron. It should not be too much, but at the same time, and not enough. After the meat is fried, you can add onions, and then carrots for roasting. As for the time required for all these procedures, it cannot be called for sure, everything will depend on how strong the fire flame will be.
After the vegetables reach readiness, it is necessary to fill them with water, having previously salted it. The secret of how to cook pilaf at the stake to make it fragrant and delicious is to use a variety of spices and seasonings that add spice to the dish. Prepared rice, namely washed, should be thrown into the cauldron only after 20 minutes after the start of cooking, not earlier. After you fill the rice, be sure to add water. You need to add it in such an amount that it is a few centimeters above the cereal. So, your pilaf at the stake is almost ready. I just want to add that you should not start to interfere with the whole mass as soon as you fill it with water, otherwise you will definitely not succeed in a delicious dish. Covering the cauldron with a lid, leave the dish to simmer for 30 minutes or even 40. Do not forget to add a few peeled heads of garlic. Some do this after they have fried the vegetables, and someone prefers to do this procedure after the rice is almost cooked. So, without interfering with the rice, we simmer it until completely ready at the stake.
Even after the dish is almost ready, you do not need to disturb it in any case. In order to cook pilaf at the stake, it is necessary to adhere to this simple sequence of actions. If you want to see how pilaf should look like on a fire, the photos from our article will help you with this. You can also immediately see how to serve this dish, with what and how. The best option is to combine this food with fresh vegetables, they will be very useful, as pilaf itself is a rather fatty and heavy dish for the stomach. If you cook the dish in the winter, then products such as pickles and tomatoes are ideal for serving, it will also be good to put tomato juice on the table.