How many people can cook pilaf, so many recipes. Even a true master of his craft periodically adds or removes something from his cooking method. But there are a couple of moments that unite all lovers of eating this delicious dish. First: the most delicious pilaf - from lamb, second: you need to cook it at the stake so that the taste and smell are as natural as possible. And now we will consider how to cook pilaf in a cauldron at the stake.
The following ingredients are needed for a ten-liter cauldron: two packets of unboiled long-grain rice, 2.5-3 kg of mutton or other meat, two kilograms of carrots and onions, about a liter of sunflower oil, about four liters of water, 4-5 heads of garlic, table salt and seasonings (black and red pepper, zira).
And now we’ll take a closer look at how we will cook mutton pilaf in a cauldron.
We put the cauldron on a strong fire and pour sunflower oil into it . Cut the meat into large pieces and pour after the oil is heated. We wait until all the water has evaporated, and only oil and meat remain, while stirring it regularly. We cut onions in half rings and put in a cauldron, continue to mix regularly. We expect the onions to be ready, after which we lay the carrots, cut into thin strips. Fry, do not forget to mix until carrot is soft. Pepper and salt. We take five teaspoons of salt, half the volume taken. Bring to readiness, then pour water. Add the rest of the salt, all the spices, boil.
We proceed to the second stage of preparing such a dish as pilaf in a cauldron at the stake. We close the boiled container with a lid and take out the bonfire on the sides. We wait 20-30 minutes, making sure that the fire smolders a little, does not completely go out.
The final stage. Remove the lid and give heat to the maximum. If necessary, add salt. When the dish boils strongly, lay the rice (evenly over the meat). You can not mix!
We wait until almost all the water boils. When rice appears, we insert in it pre-peeled garlic cloves - deeper so that it is not visible. Now cover and make minimal fire. We are waiting for readiness, which is determined by boiling all the water and softness of rice.
Then remove the dish from the heat and provide the opportunity to cool. Everything, pilaf in a cauldron at the stake is ready!
And although the classic pilaf is made from lamb, there are situations when such meat is not suitable. In this case, you can cook a good pilaf of pork in a cauldron. It will also appeal to both children and adults.
To prepare this dish, we need a deep cast-iron cauldron with a thick bottom and walls. Ingredients: rice, carrots and pork - half a kilogram, two onions, one head of garlic, a glass of sunflower oil, two small peppers, barberry, 1/2 tsp. zirs, salt.
Now we are preparing pilaf in a cauldron on a bonfire of pork meat. Pour 200 grams of oil into a cauldron and set on fire. After warming it up, put the pork ribs and fry them for 8-10 minutes. Then we take them out and lay onion sliced in half rings or rings. Stir frying until golden brown. Cut the pork into medium pieces and toss to the onion. Cut the carrots into thin strips and throw into the cauldron when the meat is slightly browned. Stirring, cook another ten minutes. Add capsicum, cumin and garlic. Fill everything with water, salt, cook for 40 minutes.
Soak the rice for forty minutes, then drain the water and add to the meat. We put barberry, add boiling water and cook. When the water evaporates, close the lid and cook until the rice becomes soft. Remove from heat and leave for 20 minutes. Before serving, remove the pepper and garlic, mix.
Enjoy your meal!