Pilaf is on our table quite often. This dish, which came to us from the east, was enjoyed by many of us. There are many different options for its preparation. And very often they are, of course, far from the real east. But there are some subtleties, thanks to which this dish turns out so delicious and fragrant. In this article we will tell you how to cook pilaf in a cauldron correctly, because a real pilaf is cooked exclusively in such dishes.
How to cook a pilaf in a cauldron at the stake?
Ingredients:
- rice - 1,5 kg;
- lamb - 1 kg;
- onion - 200 g;
- carrots - 150 g;
- fatty fat - 300 g;
- heads of garlic - 4 pcs .;
- salt - 2 tbsp. spoons;
- vegetable oil - 300 ml;
- zira - 1 teaspoon;
- raisins - 40 g;
- red hot pepper - 1 pc.
Preparation
Purified carrots are cut into strips. The onion is shredded by semirings. Lamb is mine, dried and rubbed with salt. We install the cauldron over the fire. Pour out the salt into it and heat it well. We clean the cauldron with this salt. We pour in water when it boils, pour it out. And when the cauldron again becomes absolutely dry, pour in the vegetable oil and heat it for about 7 minutes. We put lamb, cut into slices, and fatty fat in it. Fry for about 10 minutes, stirring occasionally. Add the chopped onions, carrots and, stirring, fry for another 12 minutes. then pour in about 100 ml of water and stew for 7 minutes. We put whole heads of garlic, hot pepper and stew for 5 minutes. Rinse the rice and pour it into the cauldron, distributing it evenly over the surface. Now add the washed raisins, zir. Then pour in water, its level should exceed the level of rice by about 1 cm. In a small fire, simmer until the water evaporates. After this, using a spoon, make grooves, pour in them more water. Now we cover the cauldron with a lid and put out the fire. After 15 minutes, the present Uzbek pilaf will be completely ready.
How to cook pilaw from pork in cauldron?
Ingredients:
- pork - 450 g;
- carrots - 2 pieces;
- onion - 1 piece;
- rice - 1 glass;
- boiling water - 300 ml;
- vegetable oil - 100 ml;
- garlic - 4 cloves;
- berries dried barberry - 8 pcs .;
- salt;
- black hammers pepper.
Preparation
Cut the meat into small pieces, put it into the kazanok and fry it on high heat without adding oil, stirring constantly. When all the juice is evaporated, pour in about 1 tablespoon of vegetable oil and fry the meat until golden brown. Now pour the boiling water so that it covers the meat, bring it to a boil, reduce the heat and, under the lid, stew for about half an hour. We peel the cleaned carrots with small pieces or straws. We wash rice several times. It is important what kind of rice we use. If normal, then it should be washed 5-6 times, and if steamed, then 2 times will be enough. Only thanks to the implementation of these recommendations, pilaf will be really crumbly. Now that the pork has been blown out, and all the water