Beef pilaf over the fire step by step recipe. Pork pilaf in a cauldron. Pilaf in a cauldron, on fire

During outings, I almost always cook. It is impossible to convey the aroma that permeates every piece of meat, every grain of rice. Pilaf cooked in a cauldron always turns out delicious. This dish is also very filling, and in nature, as you know, the appetite is always good.

Ingredients:

• 1 kg long rice;
• 600 g pork;
• 2 carrots;
• 2 onions;
• 6 tomatoes;
• salt to taste;
• 1 head of garlic;
• 250 ml olive oil;
• spices for pilaf (cumin, paprika, barberry, turmeric) optional.

How to cook:

1. For pilaf, take pork neck, knuckle, neck, back. Tenderloin will not work, as the meat will simply disintegrate into fibers during cooking. Rinse the pork and cut into medium pieces, larger than goulash. Rinse the rice until the water is clear and leave it in it until it’s time to add it to the pilaf.
2. Remove the skins from the onion and cut it into small cubes.
3. Wash the carrots with a hard sponge or cut off the top layer and cut into thin short cubes.
4. Place the cauldron over the grill or hang it over the fire. Pour olive or other vegetable oil into it and wait until it boils.
5. Place the onions into the boiling oil, stirring until they turn yellowish-transparent.
6. Now put the chopped carrots in the cauldron and simmer, stirring continuously. It's quite hot to stand near the fire, so wear a mitt and take a long-handled spatula.
7. Wash the tomatoes and chop them in a food processor or mince them.
8. Add tomato puree to the cauldron with the vegetables, stir and simmer for another 10 minutes.
9. Place the pieces of pork into the casserole, stir and continue to simmer for another 40 minutes, stirring.
10. After the specified time, add pilaf spices and salt.
11. Next, add rice, as well as water in a ratio of 1 to 2 (standard proportions). No need to stir. Also add unpeeled garlic cloves to the pilaf. Now you need to tightly close the lid of the cauldron and open it for at least half an hour. After 30 minutes, open the cauldron slightly and check the rice for doneness. If it is undercooked, close the lid and wait another 5-10 minutes. When the rice is ready, stir and remove from heat.
12. During the entire process, you need to maintain a constant temperature under the cauldron, that is, cook it exclusively over coals, and not over an open fire. I serve pilaf with a salad of fresh vegetables or just vegetables cut into pieces, as well as fresh herbs. Try cooking pilaf in a cauldron over a fire.

Pilaf with pork on fire

To prepare pilaf I was provided with a set of products. And he turned out to be like this:

• pork meat - 1.3 kg
• onion - 1 kg
• carrots - 1 kg
• rice - 800 gr
• garlic - 2 heads
• spices for pilaf - a ready-made set
• zira - 1 tbsp. spoon
• barberry - 1 tbsp. spoon
• vegetable oil - 2/3 cup
• salt, ground black pepper - to taste

Preparation:

1. Cut the meat into large pieces.
2. Peel the onion and cut into half rings, 0.4-0.5 cm thick
3. Cut the carrots into thin strips. To do this, first cut it diagonally into long thin slices. And only then cut into long strips 0.4-0.5 cm thick. Men cut the onions and carrots for me. (Well done!!!)
4. Peel the garlic from the top layer of husk and cut off the remaining roots to the very base. Rinse it under water.
5. Rinse the rice under running water until the water becomes clear. Then fill it with water at room temperature and leave to swell for 20 minutes.

Preparation:

1. Heat a cauldron and pour vegetable oil into it. Heat the oil until lightly smoking.
2. Select meat on the bones and fry it until golden brown. The fire should be large enough, this is necessary so that the meat is fried quickly, then it will be juicy. All the juice will be “sealed” in the meat and will not go into the oil.
3. Remove the bones to a plate using a slotted spoon.
4. Immediately add the meat. We lower it along the edge of the cauldron so as not to get burned by splashes of oil. We also quickly fry until golden brown. I don’t describe the time anywhere, because I cook on the stove and I have to put wood in it and regulate the fire. The photographs give an idea of ​​the state to which you need to fry if you fry on a stove. While we are doing everything over high heat.
5. As soon as the meat reaches the desired state, add the laid out bones and immediately add the onions to the cauldron. It should be stirred and then fried, stirring occasionally. Be careful not to burn the onion. Fry it until golden brown and translucent. It should not be visible at all in the finished pilaf.
6. When the onion is ready, you need to add the carrots. Then mix the contents. Add spices: cumin and I have ready-made spices for pilaf. If you don’t have spices in your set, then be sure to buy cumin, ground coriander (or you can grind it yourself in a mortar) and barberry. Other spices can be added as desired. I usually add a pinch of saffron for flavor, paprika for color, and dried herbs for scent.
7. You also need to add salt. This is about a dessert spoon. At first I add a little more than half a tablespoon, and when I add the rice and add water, I taste it and add salt completely. And of course you need pepper. Add it to taste. Just a pinch, maybe half a teaspoon. And who likes it spicier, you can add a small piece of red hot pepper.
8. Fry the carrots for 3-4 minutes and add a little boiled water. What we have achieved is called “zirvak” in Uzbekistan. That is, this is the basis of any pilaf. If everything is done correctly, the pilaf will be tasty and aromatic.
9. We simmer the meat and vegetables for about 20 minutes. During this time, the meat becomes 80-85% ready. You can cut off a small piece and try it. It is already chewy well, but while it is cooked with rice, it will become completely soft.
10. The water has almost all boiled away, if there is a little left, it’s okay, it won’t hurt. Add garlic to the zirvak. We place it, sticking it between the meat pieces so that it does not float up. Being half in zirvak and half in rice, it will give off all its aroma both up and down. And the pilaf will receive that unforgettable aroma of real Uzbek pilaf.
11. Drain the water from the rice and place it in a cauldron, distributing it evenly over the entire surface. You need to lay it out in such a way that it completely covers the meat and carrots.
12. Boil water in advance. And through the holes in the slotted spoon, pour water about 2 cm above the level of the rice. Uzbeks check the water level with their index finger. They lower it into the water, the water should reach its first phalanx.
13. Let the water boil and simmer for 2-3 minutes. Taste salt and pepper. If you need to add, then add. As long as there is a lot of water, it will “carry” the salt where it is needed. When the water has already boiled away, it will be too late to add salt.
14. Also cook the rice over high heat until the water becomes invisible. That is, it should still remain at the lower level, but it will no longer be on the surface. At the same time, the rice is almost 90% ready.
15. It's time to make a slide and turn down the heat. I rake the wood, put it to the sides, and close the damper so that there is no access to air and the fire becomes very small. I make a slide using a slotted spoon. To do this, I take the rice from the edges and move it to the center. At the same time, there is no need to touch the lower layers with meat and carrots.
16. When the slide is ready, take a thin stick, maybe a Chinese one, and make several holes all the way to the bottom. I don't have a stick, so I make holes with a spoon handle. Why do we make holes? Firstly, we need to evaporate all the water, and secondly, bring the rice to full readiness. Therefore, the steam will escape through the holes so that there is no water left, and at the same time steam the rice. The lid will need to be closed.
17. The pilaf will simmer in this way for 10-15 minutes. You can check whether there is water left or not by opening the lid and looking to see if there is still liquid around the edges and in the holes made. Or by slightly moving the rice away from the edge of the cauldron with a slotted spoon. When you open the lid, make sure that water does not drip back into the cauldron.
18. When there is no water left at all, turn off the heat (and in my case, completely remove the wood). Cover with a lid and leave to rest and infuse for 15-20 minutes.

Serving pilaf:

1. The pilaf is served on a large flat dish and laid out in layers in the reverse order as it was laid out. There is no need to stir anything in the cauldron.
2. First, put the rice in the dish. Then carrots.
3. Our meat is cut into large pieces. Therefore, we take it out onto a cutting board and cut it into smaller pieces. Place it on top of the carrots. And put garlic on top.
4. You can sprinkle chopped herbs on top.

Pilaf on fire

Ingredients for 12 servings:

• Rice - 1 Kilogram (Thai steamed rice)
• Lamb - 1 Kilogram (meat and ribs)
• Carrots - 1 Kilogram
• Onions - 4-5 pieces
• Garlic - 3-4 pieces
• Capsicum - 2-3 pieces
• Vegetable oil - 300 grams (you can use lard instead of oil)
• Spices - - To taste (cumin and barberry)
• Salt - - To taste

Step by step:

1. First of all, we need to prepare the products. This can be done while the fire is burning. Cut the meat into small cubes with a side of about 3 centimeters. Cut the carrots into strips and the onion into rings (one head should be left whole). We rinse the rice several times under cold water, and then completely fill it with water and add a little salt.
2. When the cauldron is thoroughly warmed up over the fire, we begin to render the fat from the lard or simply pour vegetable oil into the cauldron. Place a whole onion head into the hot oil. Fry it until it turns brown in color, then remove it.
3. Now put the ribs in the oil and fry them for 5 minutes, stirring.
4. Transfer the fried ribs to a plate.
5. Now you need to wait a little until the excess moisture evaporates from the oil. Then put the chopped onion in the cauldron and fry it until golden brown. Add the meat to the onion and fry it until golden brown.
6. When the meat begins to turn reddish, put the carrots cut into cubes into the cauldron.
7. The carrots should not be stirred for several minutes until they soften a little from the steam. Then we begin to fry it, stirring constantly. We do this for 15-20 minutes
8. Now add one handful of cumin and barberry each, fry for just another minute. Then pour in boiling water so that the liquid completely covers the meat and add salt. Place the ribs and whole heads of garlic. Cook over low heat for about 40 minutes.
9. After the time has passed, turn on the fire at full power and put the pepper in the cauldron.
10. Now lay out the rice and carefully level it.
11. Carefully pour in boiling water using a knife or slotted spoon so that the liquid is 1.5-2 centimeters above the rice.
12. Turn the heat to low and cook the pilaf under a closed lid for about 20-25 minutes. If necessary, you can add a little water and sprinkle with raisins at the end of cooking.
13. Mix the finished rice and serve. Bon appetit everyone!

Pilaf on fire (classic recipe)

Pilaf is prepared in a cauldron for a large company, so you need a lot of food. We will cook for 20 people.

Ingredients:

• meat (pork or beef) - 2 kg;
• rice - 1.5 kg;
• sunflower oil - 400 g;
• onion - 1 kg;
• carrots - 2 kg;
• water - 3.5 liters;
• garlic - 200 g;
• salt, pepper, herbs.

Pilaf on fire I don’t cook often, maybe three, maybe four times a year. Too many things must coincide: the weather, the desire to eat pilaf and that we were in the village. You understand that such a coincidence does not happen often!

But if it happens, then, as they say, you can’t get away with it! Moreover, pilaf on a fire turns out to be somehow magical. I think the reason for this is a special temperature regime, which you cannot achieve on a kitchen stove, and also a special mood.

Just imagine: the birds are singing, the meat is sizzling, the aromas are wafting throughout the area and the anticipation of having such a snack... But something pulled me in a completely different direction! I’ll tell you how to cook lamb pilaf over a fire.

Let's cook lamb pilaf. This is a classic meat for making pilaf. Although last time I did, so if you don’t have lamb, you can take beef or pork. Well, don’t give up everything because of such nonsense!

Ingredients for preparing lamb pilaf

To prepare pilaf we will need:

• 1 kilogram of lamb
• 1 kilogram of carrots
• 1 kilogram of onions
• 1 kilogram of rice
• 200 grams of vegetable oil
• 2 heads of garlic

You should not measure a kilogram of each product on the scale, measure approximately by eye. The main thing is that the listed products are in approximately the same quantity.

Rinse the rice thoroughly in several waters and add water until the water covers it completely.

Spices for pilaf

Mix in equal quantities:

• black cumin
• dried tomato
• dried paprika
• barberry
• turmeric

You can’t buy this in a store, you have to go to the market. Spice merchants sell white cumin, which is not as aromatic. Don’t be shy, ask for the black one like an expert, they will definitely get it from under the counter. Mix it all in a glass jar and cover with a lid, it should be enough for several times.

Equipment for cooking pilaf over a fire

As I already said, I don’t often cook pilaf over a fire, so I use the devices that are at hand, I didn’t come up with anything special.

As a fireplace we will have a barbecue, stationary, a little more camp. We put a grate on the grill, and put a cauldron on the grate. I don’t have a cauldron in my village; instead I use an old-fashioned duck pot. I don’t know how old it really is, but I remember it from childhood, so it must be exactly 25-30 years old. You will also need a large slotted spoon, this is a spoon with holes on a long handle, or a thick long glove so as not to burn your hand if the handle of the slotted spoon is short.

Prepare thin, dry logs in advance to maintain the fire so you don’t have to be distracted later.

How to cook lamb pilaf over a fire

My advice to you is that it’s better to chop the onions and carrots in advance the first time, before lighting a fire.

We cut the onion not finely, but not large either, it’s supposed to be cut into half rings, but I like it smaller.

Chop the carrots. Cut the carrots into strips lengthwise. Under no circumstances should you cut it into rings. This, of course, does not affect the taste, but the appearance will not be the same.

We make a fire under the cauldron. You shouldn’t heat it too much, as everything will burn. The flame needs to lick the bottom of the cauldron.

Pour vegetable oil into the cauldron and wait for it to heat up. Small bubbles should appear inside the oil. You can throw in half an onion, when the onion starts to turn golden, it means everything is ready, take it out of the oil and throw it away.

Pour the lamb cut into medium pieces into the hot oil.

Fry the lamb until cooked, but do not overdo it, do not fry it into small pieces. As soon as the meat begins to brown, we proceed to the next stage.

Pour onions into the cauldron. Fry the onion until cooked. Do not listen to advice that the onions should be fried until golden brown. You won’t succeed anyway, and you’ll ruin the food.

Add the carrots cut into strips into the cauldron. Fry until the carrots are ready.

Fill everything with water so that the water barely covers the food, add two teaspoons of the spice mixture that you prepared earlier. Salt it well. Stick two heads of garlic into the liquid.

Cover with a lid and leave to simmer gently for 20-30 minutes. During the entire cooking process, we try to maintain a small, even fire.

After half an hour, open the lid and see properly prepared zirvak.

Pour all the rice over the meat. Do not mix under any circumstances! Rice should be on top. Level it with a slotted spoon and fill it with water so that the water covers the rice by one and a half to two centimeters.

The oil has floated up, so you can hardly see the rice. Cover with a lid and leave for another 15-20 minutes. The fire may not be maintained at all at this time. It should slowly burn out completely and go out.

We open the lid and see that almost all the water has been absorbed by the rice. Using movements from the edges to the center, pour rice into a mound in the middle of the cauldron. Try to scoop only the rice with a slotted spoon so as not to mix it with the meat.

Cover with a lid and cook for another 10-20 minutes until the water disappears completely. Look into the cauldron every five minutes so as not to miss this moment, otherwise the meat will start to burn.

The firewood should have completely gone out by now and the pilaf should only be served by the heat of the coals.

When the pilaf is ready, I mix it thoroughly.

I know that all the true connoisseurs of pilaf will scold me here, saying that then it won’t be possible to serve it correctly... Don’t swear, I like it better this way!

After all, this is my pilaf.

I place a cauldron with pilaf in the middle of the table and everyone puts as much pilaf as they want into their deep plates. Fresh vegetables and herbs must be present on the table.

Another important point! Be sure to pour yourself some cognac or cold vodka!

The most delicious and juicy pilaf is made in a cauldron. Every housewife should have such dishes in stock. Simmering in a cauldron will make any meat amazingly tender, and allow cereals or vegetables to be thoroughly soaked in aromatic spices.

Ingredients: about 1 kg of fatty meat pulp, 720 g of Basmati (a type of rice), 2 large carrots, 2 heads of garlic and onions, a faceted glass of refined oil, 60 g of dark raisins, less than a tablespoon of cumin, salt, coriander grains.

1. To prepare the base, the carrots are chopped into large strips. A grater is not used. Onion - in half rings. It will be enough to simply peel the garlic cloves.
2. The meat pulp is washed and dried well.
3. When all the ingredients are ready, you can start frying zirvak - the basis of the dish under discussion.
4. First, the oil is heated in a hot pan. Vegetables and slices of meat are sent into it. No garlic has been added yet.
5. Approximately 6-7 minutes after the start of frying, the washed rice is poured into the cauldron. There is no need to pre-soak it in boiling water.
6. At this time, the cereal is thoroughly washed. The friability of the finished dish will depend on this.
7. About 17 minutes after the start of frying the zirvak, half the spices and salt are poured into it.
8. The cereal is distributed on top and water is poured out. The liquid should completely cover the food.
9. Under the lid, the food will simmer until the cereal absorbs all the broth.
10. Only after this the remaining spices and salt are added to the cereal. You can only stir the rice itself without touching the zirvak. Heads of garlic are pressed into the surface of the cereal in different places.

Until the treat is completely ready, you need to simmer it for about half an hour. It is advisable to further wrap the cauldron in a blanket and leave it for another 20 minutes to “reach”. Before serving, you can remove the garlic, stir the mixture and garnish it with fresh herbs.

At the stake

If you decide to cook pilaf in a cauldron over a fire, then the first thing you need to do is light the wood, wait until it burns out and begins to smolder little by little. Only after this is an empty cauldron placed on the grill or other prepared structure. When it warms up well, you can pour the oil into the container and prepare the dish according to the recipe described above. Products are laid out in fat after a slight haze appears.

It is very important to use a thick-walled cauldron for this method of cooking, which will not allow its contents to burn. It is very convenient to fix the cauldron on a set with a tripod.

On an electric stove

The process of cooking pilaf on an electric stove is no different from simmering a dish on a gas stove. You just need to start preheating the burner in advance. First, the temperature is set to a maximum of 9. Then, when frying the zirvak, it is reduced to mode 4.

After adding rice, the mode changes to 2. And when the remaining spices and salt go into the cauldron, the heating temperature of the electric stove is reduced to a minimum. Under such conditions, the dish is brought to full readiness.

On gas

It is on a gas stove that modern housewives most often cook pilaf. This is the simplest and most affordable option. In this process, you need to use a cauldron whose bottom can be securely fixed to the burner.

First, the fat is heated in a container with high heat on the stove, then the products for zirvak are added and the cooking process continues according to the above scheme. After frying the vegetables and meat, reduce the heat to medium. For the last half hour, the pilaf simmers on the stove with minimal heat.

Uzbek lamb pilaf in a cauldron

Ingredients: a kilo of rice, the same amount of carrots and lamb, 4 large onions, 0.7 cups of melted fat tail fat, 2 dry red peppers, a head of garlic, a large spoon of dried barberry, small. a spoonful of coriander seeds, coarse salt.

1. To prepare delicious lamb pilaf, you first need to cut the meat into medium pieces and rinse the rice well.
2. Onions (3 pcs.) are chopped into half rings, carrots into thick bars. Garlic gets rid of the husk.
3. The whole remaining onion (peeled) is fried in heated fat over high heat. When the vegetable turns black, it is removed from the cauldron.
4. Chopped vegetables are poured into the fat and cooked until golden brown. Then seasonings and chunks of meat are added to them.
5. The heat is reduced to medium, boiling water is poured in a layer of up to 2 cm, and hot pepper is added.
6. The base simmers for about an hour.
7. Next, rice is distributed throughout the zirvak and more boiling water (salted) is poured in. Its level should be approximately 3 cm above the cereal layer.
8. As soon as the water is absorbed, crushed garlic is pressed into the cereal, the rice is pierced to the bottom in several places and remains on low heat under the lid for another 25 minutes.

Only ready-made Uzbek pilaf can be mixed.

Chicken

Ingredients: a kilo of steamed Jasmine rice, 1.5 kilos of chicken, half a kilo of carrots, 130 g of apricots, 2 pcs. quince, 1.5 tbsp. refined oil, a large spoon of cumin, 4 onions, any other spices to taste, coarse salt.

1. The cereal is washed and boiled until half cooked.
2. Boneless chicken is cut coarsely.
3. Three onions are cut into rings, carrots into thick strips, quince fruits into 6-8 pieces. It must first be removed from the seeds. The apricot is washed with a stream of hot water.
4. The remaining onion is fried in heated oil until black, after which it is thrown away.
5. A base of prepared vegetables and chicken is prepared in hot fat.
6. When the carrots soften, add spices and salt to the cauldron, add quince and apricots. A little boiling water is also poured in.
7. The mass simmers over low heat for 50-60 minutes.
8. The rice is leveled over the surface of the base. More boiling water is poured, the level of which should be a couple of centimeters above the cereal. Cook the mixture over high heat until the liquid has completely evaporated.

Chicken pilaf is served with coarsely chopped fresh or pickled vegetables.

Beef

Ingredients: 820-840 g beef, 330 g rice, 4-5 pcs. carrots, coarse salt, a large pinch of ground barberry, 2 onions, cumin, a mixture of peppers, oil.

1. Medium pieces of beef and small onion cubes are fried in hot oil. Next, large carrot strips are poured onto them.
2. The mass is covered with a lid and simmers for about 17 minutes.
3. Rice is spread over the fried surface. Seasonings and salt are poured out.
4. Hot water pours out from above. Its level should be higher than the thicket by about a phalanx of a finger.

Under a closed lid, beef pilaf is cooked until the liquid is completely absorbed.

Variant of pilaf with chickpeas

Ingredients: a kilo of any meat and the same amount of carrots, 230 g of chickpeas, 1.5 kilos of rice of a suitable variety, coarse salt, refined oil, 2 onions, a head of garlic, small. a spoonful of cumin and any other spices.

1. The chickpeas are soaked in cold water overnight.
2. In heated oil, carrot strips are fried with onion half rings and slices of meat that has been pre-washed and dried with a paper towel.
3. Together, the basis for the future pilaf languishes under the lid for about half an hour.
4. Separately, cook the rice (in salted water) until half cooked.
5. Salt and selected spices are poured into the cauldron. After another 12 minutes, the semi-finished cereal is distributed over the surface of the roast with seasonings.
6. Add hot water, chickpeas, and a head of garlic, freed from the top husk. The liquid should completely cover all products.

Cook the pilaf until the rice is soft and water is absorbed.

Delicious crumbly pilaf with turkey

Ingredients: half a kilo of poultry fillet, 290 g of rice of a suitable variety, salt to taste, 2 heads of garlic, any spices (barberries, cumin, a mixture of peppers are best), 2 onions, refined oil, large carrots.

1. The bird is cut into medium pieces. Vegetables are chopped arbitrarily, but it is better not to make the slices too miniature.
2. A large amount of oil is heated in a cauldron. First, the onions are fried on it until golden brown, then the turkey and carrots are added here.
3. Together, with frequent stirring, the products simmer for another 6-7 minutes.
4. The mass is salted and sprinkled with spices.
5. After a few more minutes, pre-washed rice is scattered over the surface of the zirvak. In different places, garlic heads without the top husk are pressed into it.
6. Boiling water is poured into the cauldron 2 cm above the level of the cereal.

The pilaf is cooked until the liquid has completely evaporated.

With duck

Ingredients: a kilo of duck legs, olive oil, a head of garlic, 1 pc. hot pepper, a kilo of rice, coarse salt to taste, spices (cumin and ground barberry are a must), a kilo of carrots, 3 large onions.

1. The fat is trimmed from the legs of the bird and fried to dry cracklings right in the cauldron. A little olive oil goes here too.
2. When the mixture is well heated, you need to fry onion half rings, carrot strips, and small pieces of meat cut from the bones. The cracklings are first removed from the cauldron.
3. When the meat is fried and the vegetables are softened, seasonings, a whole head of garlic (without the top husk), salt and water are added to the container. There should be about 1 cm more liquid than the grounds.
4. The mixture takes about half an hour to prepare. Next, pre-washed rice is leveled over its surface.
5. Another liter of salted boiling water is poured in.
6. The mass is simmered until the cereal is completely ready. In this case, the components of the dish should not be mixed.
7. When all the water has completely evaporated from the cauldron, the treat remains on low heat for another 17 minutes.

Only after this can the pilaf be removed from the stove, mixed thoroughly and served.

Pilaf in a cauldron on a slab of pork

Composition of products: a whole kilogram of pork pulp and cereals of a suitable variety (Jasmine, Basmati), vegetables are taken in the same quantity - carrots, onions, 2 whole heads of garlic, a large spoon of coarse salt, a mixture of peppers, sunflower oil, small. a spoonful of barberry, sweet paprika, cumin.

1. Cleaned rice is cut into half rings. The carrots are chopped into long strips. Its thickness should be at least 0.5 cm.
2. The meat is cut into medium pieces.
3. A cauldron with oil is placed on the stove. Several onion petals are sent into it. They should cook until deep brown. Next, the darkened onion is thrown away, and the prepared vegetables are laid out in the container. When they are browned, add the meat.
4. After 17 minutes, the base is filled with 1.5 liters of hot water with salt and spices. Together, the ingredients simmer for about half an hour.
5. The washed rice is carefully distributed over the surface of the food. Unpeeled garlic is immersed in the cereal (in different places).
6. When the liquid drops below the level of the rice, it needs to be collected in a slide and covered with a plate.
7. After this, the dish is cooked for another 15-17 minutes.

Pilaf: recipes

How to cook pilaf in a cauldron over a fire. Recipe with step-by-step photos and video instructions straight from Uzbekistan. Cook delicious food in nature. Bon appetit!

40 min

310 kcal

5/5 (4)

Do you know how to cook pilaf in a pan? Not excited about it? Then listen to my story. Once I was visiting a friend, and her father prepared, according to his own recipe in a cauldron on the grill, an amazingly delicious pilaf, which the guests, including me, simply instantly devoured to the last crumb of rice.
After such a hearty lunch, I pounced on Uncle Seryozha with questions: where did he learn to cook such bombastic pilaf? It turned out that while serving in Uzbekistan, he found out from the locals one trick, unknown to residents of the European part of the USSR - only by cooking pilaf over a fire, not in a pot, but in a real cauldron with thick walls, can you truly enjoy this exceptionally aromatic and satisfying dish.
After rewriting the signature recipe and preparing pilaf for my own family, I realized that now I will never cook this dish on the stove! Join our gourmet community too!

What you need to know before cooking

Kitchen tools:

• a voluminous cauldron or stewpan with a thick bottom with a capacity of 4 liters or more;
• deep bowls (several pieces) with a capacity from 270 to 970 ml;
• teaspoons;
• tablespoons;
• linen or cotton towels;

• measuring cup or kitchen scale;
• sharp knife;
• medium and large grater;
• cutting board;
• wooden spatula;
• oven mitts;
• blender or food processor.

Ingredients:

To make the perfect classic pilaf, it is best to take pork neck or breast pulp and in no case select the legs or butt. In addition, the best rice for pilaf is basmati, which can be found in any modern supermarket.

Cooking sequence

Preparation:

1. We thoroughly clean the onion, rinse thoroughly and cut into small pieces. You can also grind the ingredient using a food processor.
2. Peel the carrots and cut them at an angle into slices about 5 mm thick. Then we fold the resulting petals and cut them into strips.
3. Soak the pork in ice water for about seven minutes, then cut it into small pieces.
4. Pour cold water over the rice and rinse until the liquid becomes clear. Then leave the component in the water for half an hour or even an hour.

First stage of preparation:

Second stage of preparation:

Truly amazing pilaf in a cauldron can be made according to this recipe in a multicooker: to achieve a delicious result, fry the components in the “Stewing” or “Cooking” modes, and then add the prepared rice, stir the mass and set the “Soup” or “Stewing” program. Cook your pilaf for twenty minutes, then cancel the program and let the multicooker stand for a while in the “Warming” mode.

Ready! From now on, you know exactly how to cook pilaf over a fire in a cauldron to make it truly perfect. Carefully place the hot pilaf into portioned plates, sprinkle it with chopped fresh or dried herbs and quickly bring the portions to the table!
My friend recommends additionally formalize pork pilaf in a cauldron with olives, white croutons with cheese and boiled chicken eggs - it looks incredibly beautiful, and the aroma makes even very capricious children run to the table.
Store your dish in the refrigerator for two to three days, as meat products spoil very quickly and acquire an unpleasant odor.

Video recipe

Step-by-step preparation of pilaf in a cauldron over a fire according to this recipe can be seen in the video below.

In addition to the type of pilaf just described, there is an incredible number of different variations of this incredibly tasty dish. For example, it would also be correct to make pilaf from beef, and I will now mention the best of them.
Try it quite aromatic, delicious

From time immemorial, Uzbekistan has been famous for its exquisite cuisine, a special dish of which is Uzbek pilaf. In ancient times there was no electricity or gas pipelines, so they cooked Uzbek pilaf in a cauldron over a fire. To this day, in any establishment, be it a teahouse, cafe, restaurant or oshkhona, pilaf is cooked over a fire in a cauldron. The only exceptions are a few canteens.

Pilaf in a cauldron, on fire

Summer has finally arrived - it's time to relax in nature or at the dacha. For summer residents and people living in private houses, a tagan should be an indispensable attribute of the kitchen. This is a stand or tripod, as it is also called, for a cauldron. It is very convenient to make a fire in it and it is specially adapted to install a boiler. In nature, it will not be difficult to build a small fireplace with your own hands by installing stones or bricks in the shape of the letter “P”. But the most important condition for preparing pilaf is the presence of a cauldron. A cast iron cauldron can withstand high temperatures and does not deform when exposed to high heat.

Many inexperienced people often wonder how to cook pilaf in a cauldron over a fire? We offer you a recipe for pilaf for several servings. Accordingly, we will need a small cauldron for pilaf. We will try to teach you how to properly prepare this dish.

Uzbek pilaf in a cauldron on a fire

To cook pilaf over a fire, we first need to stock up on firewood and brushwood to start a fire. To make a fire in a tagan or in a homemade hearth. But first we need to choose the meat. To cook real Uzbek pilaf over a fire, it is advisable to use lamb. When stored properly, lamb meat does not have an unpleasant odor. And it’s better to take the meat of a young sheep.

This pilaf recipe includes the following ingredients:

1. Meat (lamb) - 0.5 kg.
2. Fat tail lard (fat) - 200 gr.
3. Onions - 3 pcs.
4. Carrots (orange) - 5 pcs.
5. Rice - 2 cups.
6. Sesame oil - 2-3 tablespoons.
7. Vegetable oil - 0.5 cups.
8. Salt, cumin - to taste.

First, let's prepare the products. Cut the lard and meat into large chunks. Chop the peeled onions and carrots into half rings and strips. Wash the rice several times until the drained water is clear.

We make a fire in a tagan or hearth and set up a cauldron. Pour oil into a hot cauldron, heat it and add fat tail fat and fry until golden brown, stirring occasionally. Now put the meat and onion in there and fry for another 5-10 minutes, stirring everything. Then put the carrots, pour boiling water, salt, add seasonings and cumin. Cover lightly with a lid and simmer for 15-20 minutes until the carrots are ready. After a while, load the rice into the cauldron, level it with a slotted spoon, add boiling water 0.5-1 cm above the surface of the rice and cook over high heat. As soon as the cereal has absorbed water, separate it from the walls of the cauldron with a slotted spoon and pierce it in several places so that the remaining moisture evaporates. When the liquid has almost all boiled away, reduce the heat, close the lid tightly and leave to simmer for 5-10 minutes. Remove the cauldron from the heat, but do not open the lid for another 10 minutes so that the pilaf can “rest.”

We serve it to the table in a large dish, placing the food in a heap. First rice, then carrots with onions and chopped meat and lard on top.

Pilaf will be even tastier if you offer it to guests.

1. Fresh tomatoes and cucumbers - 4-5 pcs.
2. Onion - 1 pc.
3. Greens (dill, parsley) - 1 bunch each.
4. Salad oil - 2-3 tablespoons.
5. Salt - to taste.
6. Wash all vegetables and cut into a deep bowl. Season with herbs and oil, salt.

Bon appetit!

Pilaf with beef on fire

Currently, tourists from all over the world come to Uzbekistan not only to admire the sights, but also to eat the most delicious pilaf in the world. I will describe in detail how to prepare such a dish in this recipe for pilaf in a cauldron over a fire.

Ingredients:

1. Beef meat (tenderloin) - 0.5 kg.
2. Onions - 3 pcs.
3. Carrots - 4-5 pcs. (depending on size).
4. Rice - 2 full glasses.
5. Garlic - 2 heads.
6. Salt, cumin - to taste.
7. A packet of seasonings “For pilaf”.

First, we clean, wash and cut the food. Meat in large pieces, onions in half rings, and carrots in strips. We wash the rice several times until the drained water becomes clear.

We make a fire in a tagan or hearth. Pour oil into a cauldron, heat it and put meat there. Fry well on all sides, add onion, stir and continue frying for another 5-10 minutes. After this, lay the carrots in an even layer, pour boiling water, salt and add cumin and seasonings. Don't mix. Cover with a lid and simmer until the carrots are ready for 15-20 minutes. Then load the rice, level it with a slotted spoon and, if necessary, add boiling water to drown the rice by 0.5-1 cm. When the rice absorbs the liquid, separate it from the walls of the cauldron, make a mound and pierce it to the bottom in several places to completely evaporate the moisture . Press the garlic into the cereal, close the lid tightly and simmer over low heat for 5-10 minutes. Remove the cauldron, but do not open the lid for another 10 minutes, so that the palov is saturated with the aroma of seasonings.

We place it on the dish in this order: rice, carrots and onions and, at the very top, chopped meat and garlic. Delicious pilaf is ready! We recommend serving it with a salad of fresh vegetables and herbs.

Bon appetit!

The smoke from a fire gives a special aroma to the food, so I strongly recommend not using strong-smelling wood, such as pine needles. Saxaul or any other tree without a strong odor is ideal for this purpose.

To the question “?” I will answer that it is not difficult at all. You can cook it in 1 hour.

Pilaf with quince in a cauldron on a fire

I bring to your attention a very tasty pilaf with quince and raisins. For this pilaf on the fire we will need:

1. Beef (fillet) - 0.5 kg.
2. Onions - 3 pcs.
3. Carrots - 4-5 pcs.
4. Rice - 2 cups.
5. Vegetable oil - ½ cup.
6. Quince - 1-2 pcs.
7. Raisins - 0.5 cups.
8. Zira, salt - to taste.
9. Seasonings “For pilaf” - 1 sachet.

Preparation:

We clean the meat and vegetables, wash and cut them. Meat in large pieces, onions in half rings, and carrots in strips. We divide the quinces into 4 parts and remove the core. Wash the rice several times until the water becomes clear.

We make a fire in a tagan or hearth and place a cauldron on it. Add oil and heat up. Add the meat and fry until golden brown on all sides. Then add the onion and continue frying at high temperature, stirring occasionally for 5-10 minutes. Place an even layer of carrots and pour boiling water over them, slightly covering them with water. Add salt, cumin, seasonings and raisins. Cover with a lid and cook for 15-20 minutes until the carrots are ready. Load in the rice, level it with a slotted spoon and, if necessary, add enough boiling water to submerge the grain by 0.5-1 cm, no more. Add heat and make sure the pilaf cooks evenly. When the water has evaporated, use a slotted spoon to separate the osh from the walls of the cauldron, constructing a mound, pierce it through with a spoon to evaporate the moisture remaining at the bottom and at the same time press the quince slices into the rice. Close the lid tightly and simmer over low heat for 5 minutes. Remove from heat and leave the pot closed for another 10 minutes. During this time, cut fresh salad.

Place in a heap on a large platter. First, a layer of rice, then carrots with onions and raisins, and chopped meat and quince slices on top. Serve on the table with salad and herbs.

Bon appetit!

Lamb ribs pilaf in a cauldron over a fire

Young lamb ribs have a particularly delicate taste compared to any other meat. It is rightfully considered easy to assimilate by the human body. It is not greasy and is perfect for dietary pilaf.

For cooking we will need the following products:

1. Lamb ribs - 0.5 kg.
2. Vegetable oil - 0.5 cups.
3. Onions - 3 pcs.
4. Carrots - 4-5 pcs.
5. Rice - 2 cups.
6. Garlic - 2 heads.
7. Barberry ½ cup.
8. Salt, cumin - to taste.
9. Seasonings “For pilaf” - 1 sachet.

We divide the meat into pieces of 2-3 ribs, depending on the size. Chop the onions and carrots into half rings and strips. We wash the rice in several stages in running water until it becomes clear.

Let's make a fire in a tagan or hearth. Pour oil into a cauldron and heat it. Fry the ribs until golden brown, stirring occasionally. Add onion to them and mix again and fry for another 5-10 minutes. Next, lay the carrots in an even layer and pour boiling water over them, drowning them slightly. Pour in salt, cumin, barberries and the contents of the seasoning bag. Simmer, covering with a lid, for 15-20 minutes until the carrots are ready. After the time has passed, load the rice into the cauldron, level it with a slotted spoon and add boiling water if necessary. Water should cover the rice by 0.5-1 cm. Too much water has a detrimental effect on the pilaf, turning it into porridge during cooking. When the rice has absorbed all the liquid, use a slotted spoon to separate it from the walls of the cauldron, fold it into a mound and pierce it in several places to remove the remaining moisture. Reduce heat, place garlic in the cereal, close the lid and simmer on low heat for 5-10 minutes. Remove from heat, but leave the cauldron closed for 10 minutes, allowing the pilaf to be saturated with the aroma of the seasonings.

Place on a plate in heaped layers. First rice, then carrots with onions and barberries, and at the very top ribs with garlic. Let me remind you that while the pilaf was cooking, you needed to prepare a simple salad of fresh vegetables and herbs. Serve along with pilaf.

Bon appetit!