No matter how authentic the plov's recipe is considered, it can only receive such an honorary title if it was cooked in a specialized pottery - kazan. It is thick-walled cauldron that can provide not only a uniform preparation of a dish, thanks to the preservation and spread of heat, but also the preservation of all its flavors.
The recipe for cooking pilaf in kazan
Ingredients:
- beef (tenderloin) - 750 g;
- vegetable oil - 80 ml;
- white onion - 210 g;
- carrots - 210 g;
- paprika - 6 g;
- cumin - 5 g;
- coriander - 3 g;
- laurel leaves - 2-3 pcs .;
- rice (long grains) - 290 g;
- the head of garlic.
Preparation
Before you cook a pilaf in a cauldron, beef tenderloin or any other quality piece of beef carcass is cleaned of films and veins, if any. After, we dry the meat and cut into large cubes.
We heat the cauldron and pour in it a large amount of vegetable oil. In the preheated oil we put pieces of beef and fry them for about 6-7 minutes until they blush. Now you can reduce the heat and put vegetables: chopped onions and carrots. After a couple of minutes, sprinkle the contents of croissant with paprika, coriander and cumin, put the laurel leaves and pour all 400 ml of water. After 40-45 minutes, the meat should be puffed out and softened, so you can add rice.
Before adding, the rice grains should be washed to clean water, then pour over the meat and pour another liter of water. After adding rice, do not mix it, but put a whole head of garlic in the center and wait until almost all the moisture is absorbed (about 10 minutes). Make a surface of 7-10 holes for the exit of steam, cover the dish with a lid and lower the heat. Now the preparation of pilaf in the cauldron will take another 15-20 minutes. After the time has elapsed, remove the container from the heat, allow the rice to stand for another 15 minutes and mix.
Pilaf from pork in cauldron
Ingredients:
- pork - 1,2 kg;
- rice (long grain) - 420 g;
- vegetable oil - 90 ml;
- carrots - 130 g;
- white onion - 210 g;
- garlic denticles - 4-5 pcs .;
- hot chilli pepper;
- Cumin - 4 g.
Preparation
It does not matter if you cook pilaf in a cauldron on a fire or on a conventional stove, pour the oil into the dishes and place them on the fire. While the oil is warming up, the meat should be cleaned of excess fat, all veins and films, and then cut into large cubes and put in the burning oil. While the pork will be browned, you have enough time to cut onions and carrots. Add the vegetables to the meat, stir again, and then put chili (to taste) and cumin. Pour the meat with water so that it covers, and leave the minutes 40-45, put out and soften. After, pour rice into the cauldron, washed to a clean water and season it. Mix the rump is not necessary, just fill it with water, covering two centimeters, and leave it to absorb. In the center place the garlic cloves, make a few holes for the exit of steam and leave the pilaf to reach the readiness under the lid.
Pilaf from a duck in a cauldron
Pilaf from a duck is not the most traditional variation of this dish, however, it is no less delicious. If you do not like the duck, then you can easily repeat this plov recipe in a chicken with chicken.
Ingredients:
- vegetable oil - 60 ml;
- white onion - 190 g;
- garlic cloves - 3 pcs .;
- duck - 1,5 kg;
- cumin - 5 g;
- carrots - 430 g;
- rice - 550 g;
- green onions and pomegranate for filing.
Preparation
We cut carrots and onions roughly, and then we pass them in a large quantity of heated oil directly in the cauldron. After 4-5 minutes, we add to the vegetables garlic, cumin and large pieces of duck, previously exempt from the skin. When the duck grips, pour it with water so that it covers, and then leave it to languish for 40-45 minutes until soft. Pour in the washed rice, pour 2 cm of water and salt. Leave the pilaf up to the preparedness under the lid.