The most delicious and juicy is pilaf in a cauldron. Each housewife should have such dishes in stock. Stewing in a cauldron will make any meat stunningly tender, and cereals or vegetables can be thoroughly saturated with aromatic spices.

Traditional pilaf in a cauldron - a step-by-step recipe

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

  1. To prepare the base, carrots are chopped with large straws. Grater is not used. Onions - half rings. Slices of garlic will be enough just to free from the husk.
  2. The pulp of meat is washed and dried well.
  3. When all the ingredients are ready, you can begin to fry zirvak - the basis of the dish under discussion.
  4. First, oil is heated in a red-hot dish. Vegetables and meat slices are sent to it. Garlic is not added yet.
  5. About 6-7 minutes after the start of frying, washed rice is also poured into the cauldron. Pre-soak it in boiling water is not required.
  6. At this time, the cereal is thoroughly washed. The friability of the finished meal will depend on this.
  7. About 17 minutes after the start of frying the zirvak, half of the spices and salt spill out to it.
  8. Croup is distributed from above, and water pours out. The liquid should completely cover the products.
  9. The dish will languish under the lid until the cereal has absorbed the entire broth.
  10. Only after that are the remaining spices and salt added to the cereal. You can mix only the rice itself, without touching the zirvak. The heads of garlic are pressed into the surface of the cereal in different places.

Until the meal is ready, it should be languished for about half an hour. It is advisable to further wrap the cauldron in a blanket and leave another 20 minutes to “reach”. Before serving, you can remove the garlic, mix the mass and decorate it with fresh herbs.

At the stake

 

If you decide to cook pilaf in a cauldron at the stake, the first thing you need to do is to kindle firewood, wait until they burn out and begin to smolder a little. Only after that an empty cauldron is installed on the barbecue or other prepared structure. When it warms up well, you can pour the oil into the container and cook the dish according to the recipe described above. Products are laid out in fat after the appearance of a light haze.

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

On electric stove

The process of cooking pilaf on an electric stove is no different from languishing dishes on a gas stove. Just start heating the burner in advance. First, the temperature is set to a maximum of 9. Then, when frying the zirvak, it decreases to mode 4.

After adding rice, the mode changes to 2. And when the remaining spices and salt are sent to 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 easiest and most affordable option. In the process, you need to use such a cauldron, the bottom of which can be reliably fixed on the burner.

 

First, fat is heated in a container with strong heating of the stove, then products for zirvak are added and the cooking process continues according to the above scheme. After frying vegetables and meat, the fire is reduced to medium. For the last half hour, pilaf has languished on the stove with minimal heating.

Uzbek pilaf of mutton in a cauldron

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

  1. To prepare a delicious mutton pilaf, you first need to cut the meat into medium pieces and rinse the rice well.
  2. Onions (3 pcs.) Are chopped in half rings, carrots - in thick bars. Garlic gets rid of husks.
  3. On preheated fat, on high heat, the whole remaining bulb (peeled) is fried. When the vegetable turns black, it is removed from the cauldron.
  4. Shredded vegetables are poured into fat and cooked until golden brown. Then seasonings and chunks of meat are poured to them.
  5. The fire is reduced to medium, boiling water is poured into a layer of up to 2 cm, hot pepper is laid.
  6. The basis is languishing for about an hour.
  7. Further, rice is distributed along the zirvak and pour more boiling water (salted). Its level should be above the cereal layer by about 3 cm.
  8. As soon as the water is absorbed, crushed garlic is pressed into the cereal, rice in several places is pierced to the bottom and remains at minimum heat under the lid for another 25 minutes.

Only ready Uzbek pilaf can be mixed.

From chicken

Ingredients: a kilo of steamed rice Jasmine, 1.5 kilograms of chicken, a pound of carrots, 130 g of dried apricots, 2 pcs. quinces, 1.5 tbsp. refined oil, a large spoon of zira, 4 onions, any other spices to taste, coarse salt.

  1. Groats are washed and boiled until half cooked.
  2. Boneless chicken is cut large.
  3. Three onions are cut into rings, carrots - with thick straws, quince fruits - into 6-8 parts. It must first be removed from the bones. The apricot is washed with a stream of hot water.
  4. In heated oil, the remaining onion is fried until black, after which it is discarded.
  5. On a hot fat, a base is prepared from prepared vegetables and chicken.
  6. When the carrot softens, spices, salt are poured into the cauldron, quince and apricot are added. A little boiling water is also poured.
  7. The mass is simmering for 50-60 minutes.
  8. On the surface of the base, rice is leveled.Still boiling water is poured, the level of which should be a couple of centimeters above the cereal. The mass is prepared over high heat until the liquid evaporates completely.

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

From beef

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

  1. Medium pieces of beef and small onion cubes are fried in heated oil. Next to them a large straw of carrots gets enough sleep.
  2. The mass is covered and languishes for about 17 minutes.
  3. On the frying surface, rice is leveled. Seasonings and salt are poured out.
  4. Hot water spills from above. Its level should be higher than the ground by about the phalanx of the finger.

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

Option pilaf with chickpeas

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

  1. Chickpeas are soaked in cold water all night.
  2. The hot oil is fried carrot straw with half onion rings and slices of meat previously washed and dried with a paper towel.
  3. Together, the basis for future pilaf languishes under the lid for about half an hour.
  4. Separately until half-cooked rice is cooked (in salt water).
  5. Salt and selected spices are poured into the cauldron. After another 12 minutes, half-prepared grits are distributed on the surface of the roasting with seasonings.
  6. Hot water, chickpeas, a head of garlic, spared from the top husk are added. The liquid should completely cover all products.

Pilaf is cooked until the rice is soft and absorb water.

Delicious crumbly pilaf with turkey

Ingredients: a pound of poultry fillet, 290 g of suitable rice, salt to taste, 2 garlic heads, any spices (best - barberry, zira, a mixture of peppers), 2 onions, refined oil, large carrots.

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

Pilaf is cooked until the liquid is completely evaporated.

With duck

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

  1. Fat is cut from the legs of the bird and fried to the state of dry cracklings right in the cauldron. Some olive oil is also sent here.
  2. When the mixture is well warmed up, it is necessary to fry on it half rings of onions, straws of carrots, small pieces of meat cut from bones. Greaves from a cauldron are previously extracted.
  3. When the meat is fried, and the vegetables soften - seasonings are added to the bowl, a whole head of garlic (without the top husk), salt and water. There should be more liquid than about 1 cm thick.
  4. Preparing mass for about half an hour. Further, pre-washed rice is leveled on its surface.
  5. Another liter of salted boiling water is poured.
  6. The mass languishes until the cereal is fully cooked. At the same time, the components of the dishes should not be mixed.
  7. When all the water has evaporated from the cauldron, the treat remains on low heat for another 17 minutes.

Only after this pilaf can be removed from the stove, mix thoroughly and serve.

Pilaf in a cauldron on a pork plate

Composition of products: for a whole kilogram of pulp of pork and cereal of a suitable variety (Jasmine, Basmati), vegetables are also 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, zira.

  1. Peeled rice is cut in half rings. Carrots are chopped with a long straw. Its thickness should be at least 0.5 cm.
  2. The meat is cut in medium pieces.
  3. A cauldron with oil is placed on the stove. Several onion petals are sent to it. They should be fried until deep brown. Next, the darkened onions are thrown out, and prepared vegetables are laid out in the container. When they are browned, meat is added.
  4. After 17 minutes, 1.5 liters of hot water with salt and spices are poured. Together, the ingredients are stewed for about half an hour.
  5. On the surface of the products washed rice is neatly distributed. Unpeeled garlic is immersed in the cereal (in various places).
  6. When the liquid drops below the level of rice, it must be collected and covered with a plate.
  7. After this, the dish is cooked for another 15-17 minutes.

It remains to get the garlic and serve pilaf from pork to the table.

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