How to cook pilaf in a cauldron at the stake

How many people are there who can cook pilaf,there are so many recipes. Even a real master of his craft periodically adds or removes from his way of cooking. But there are a couple of moments that unite all the lovers of eating this delicious dish. First: the most delicious pilaf is from lamb, the second: it needs to be cooked on the fire, so that the taste and smell are as natural as possible. And we now consider how to properly cook a pilau in a cauldron at the stake.

For ten-liter cauldron the followingIngredients: two packages of unsteamed 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, salt and seasonings (black and red pepper, zira).

And now we will take a closer look at how we will cook pilaf from mutton in cauldron.

We put the cauldron on a strong fire and pour it into itsunflower oil. We chop the meat into small pieces and drop it after the oil is heated. We wait until all the water evaporates, and only oil and meat will remain, and we will stir it regularly. We cut the onions with half rings and put them into the cauldron, continue to mix regularly. We are waiting for the onion to be ready, after which we lay carrots, cut into thin strips. Fry, remember to stir until the carrot is soft. Pepper and salt. Salt we take five teaspoons, half the volume taken. We bring it to readiness, then we pour in water. Add the rest of the salt, all spices, boil.

We proceed to the second stage of preparing such adishes like pilaf in a cauldron at the stake. We close the boiling vessel with a lid and pull the fire around. We wait 20-30 minutes, watching that the fire gradually smoldered, did not completely go out.

The final stage. Remove the lid and give the heat to the maximum. If necessary, podsalivayem. When the dish boils strongly, lay rice (evenly over the meat). You can not mix!

We wait until almost all the water boils away.When rice appears, we insert into it the previously cleared cloves of garlic - deeper so that it can not be seen. Now cover with a lid and do a minimal fire. We are waiting for the readiness, which is determined by the boiling-off of all the water and the softness of rice.

Then we remove the vessel from the fire and allow it to cool. All the pilaf in the cauldron is ready at the stake!

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 nice pilaw from pork in a cauldron. It will also appeal to both children and adults.

To prepare this dish, we need a deepCast-iron cauldron with thick bottoms and walls. Ingredients: rice, carrots and pork - half a kilogram, two onions, one head of garlic, a glass of sunflower oil, two small capsicum, barberry, 1/2 tsp. ziri, salt.

Now we cook the pilaf in the cauldron at the fire from the pigmeat. We pour 200 grams of butter into the cauldron and put it on the fire. After its warm-up we put pork ribs and fry them for about 8-10 minutes. Then we take them out and lay the onion, cut into half rings or rings. Stirring, fry until golden. We cut the pork meat into medium pieces and throw it to the onions. We cut the carrot into thin strips and throw it into the cauldron, when the meat is lightly browned. Stirring, prepare another ten minutes. Add peppers, zir and garlic. Fill all with water, salt, cook for 40 minutes.

We soak the rice for forty minutes, then drain the water andadd to the meat. We put barbaris, top up with 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, take pepper and garlic, stir.

Bon Appetit!