Uzbek pilaf on fire recipe. Pork pilaf in a cauldron. How to cook duck pilaf in a cauldron

The most delicious pilaf is definitely the one cooked in a cauldron over a fire. If you cook it correctly, you will get a whole cauldron of the most delicious, aromatic dish, crumbly and satisfying enough to satisfy your hunger for a long time.

In this recipe for real pilaf, I will tell you how to properly prepare delicious pilaf in a cauldron over a fire or on a grill and how to make it incredibly crumbly - what proportions of water and rice to use for this.

Pilaf recipe

Kitchen appliances and supplies: cauldron; scales; cutting board; Bowl; shoulder blade; skimmer; knife.

For real pilaf, lamb is best - take the boneless flesh and a few ribs. Lamb can be replaced with other types of meat - beef, veal or pork. Fat tail lard can also be replaced with pork lard or the same amount of odorless vegetable oil (it is best to take olive oil). The most aromatic and delicious pilaf is made from meat with layers of fat. If the meat has been frozen, it is better not to use it for pilaf.
Long-grain rice varieties with a low starch content are considered the most suitable for pilaf. This is the kind of rice that will give the finished dish the perfect crumbly consistency.
Do not take young carrots, they should be red, ripe and very juicy. Do not grate it under any circumstances - for real pilaf, carrots are cut into thin strips.

Did you know? Asian chefs say that carrots are the soul of pilaf. And if there are no carrots suitable for it, it is better to postpone cooking pilaf.

Step-by-step preparation

Preparing zirvak

We wash a kilogram of lamb pulp, dry it and cut it not very finely - the cubes should be about 1.5 centimeters in size. Lightly pound the meat on the ribs and sprinkle with salt. Wash a kilogram of carrots, peel them, wash them again and cut into thin strips.
We sort out the rice (1 kilogram) and rinse it very well until clear water flows from it. Soak the rice in warm (not hot!) water to remove the starch.
We light the fire to maximum. Cut 300-350 grams of tail fat into small cubes and fry it until all the fat is rendered.
Remove the fried lard from the cauldron with a slotted spoon.
If you cook pilaf in oil, then you need to heat it very well, and then put the meat on the ribs in it. Fry the ribs for 5-6 minutes until golden brown and remove.

Did you know? For cooking pilaf over a fire, a spherical cauldron with widely diverging walls is best suited.
Peel 2-3 medium-sized onions. We wash them and cut them into half rings. Place in oil (melted lard) and fry, stirring, for 2-3 minutes.
Add chopped meat. We do not reduce the heat, as the meat should fry quickly, the resulting crust will seal all the juices inside it. Then the meat will be juicy.
Now add the chopped carrots. Fry everything together, stirring, for another 10-15 minutes until the carrots are soft. You need to mix very carefully so as not to break the carrot sticks.
Add a few pinches of cumin. Pour in hot water, or even boiling water (about a liter), so that the meat and vegetables are covered by 1-1.5 centimeters.
Put 2-3 heads of garlic, pre-washed (no need to peel them), and 1-3 pieces of dry capsicum into the cauldron.
Add the fried ribs, wait until the water boils, and reduce the heat to low.
We have a zirvak, which we will cook for about 40 minutes. During this time, some of the water will boil away, and the broth will become transparent and red-brown in color. We add wood to the fire so that the fire is “maximum”, add salt and add rice (before this you need to drain the water from it). Rice must be added evenly, leveling it with a slotted spoon as you go.

Cooking pilaf

How and with what do you eat this dish?

In Asia, pilaf is eaten with spoons or hands, but not with forks. The contents of the pepper and garlic cloves are squeezed directly onto the rice and eaten with it. Wash this dish down with hot green tea.
You can serve pilaf according to your taste preferences - with salads, fresh or canned vegetables and other twists, with tomato sauce or ketchup.
A classic appetizer for pilaf is the achik-chuchuk salad, which consists of tomatoes, onion rings, hot or sweet peppers, basil and herbs. This salad is seasoned not with oil, but with apple or grape vinegar.

Recipe video

In this video you can see the preparation of real pilaf in a cauldron over a fire according to the recipe of a professional chef from Asia. He will give you a lot of tips on how to properly cook pilaf in a cauldron.

If you have over-salted the zirvak, put 2-3 potatoes in it. They will absorb excess salt.
You can prepare zirvak in advance, then all you have to do is add rice. This will significantly reduce the cooking time for pilaf. Zirvak can be stored in the refrigerator for several days.
You can add barberry, thyme, suneli hops, saffron and coriander to the spiced pilaf.

Other cooking options

—Uzbek pilaf—can be cooked not only over a fire. It turns out very tasty if you cook it in a saucepan in the oven. This method can be used to prepare pork pilaf, as well as low-fat chicken pilaf. Vegetarian - sweet pilaf - is prepared without meat, and children love it very much. So I advise you to definitely prepare this dish and please yourself and your family.

In this recipe, as in any other, you can make your own adjustments, thereby creating unique dishes for your family. Imagine, experiment, conquer new culinary horizons. Good luck!

The warm sun, blooming greenery and the abundance of “red dates” on the calendar subtly hint that the time has come for country trips and picnics.

For those who are already quite tired of marinated meat with spices as a main dish, I will tell you how to cook pilaf over a fire in a cauldron. I hope your family will enjoy this dish as much as my family and friends did, who ask me to cook it on every trip.

Here we must say right away that we love to experiment with culinary recipes, and have tried almost everything that can be prepared from meat, fish and vegetables. There are no words, everything is delicious, but sometimes you really want variety!

Therefore, when planning a trip for the May holidays, along with the tent, pack everything you need to cook pilaf over a fire in a cauldron. This dish certainly brightens up our picnics; perhaps it will add something new to yours?

Since I have to prepare this treat on the go quite often, through trial and error I have created some ideas that will help you create a particularly successful dish.

It’s better to take a cast iron cauldron - although it won’t be very easy to carry it with you, the food in it somehow miraculously doesn’t burn and turns out surprisingly tasty.
There is no need to take rice that is too small - it sticks together into a solid lump and the structure begins to resemble porridge. Buy the one whose grains are selected and round, you won’t regret it.
Before cooking pilaf in a cauldron, soak the rice in slightly salted water for a couple of hours. So that in nature you don’t have to wait for the grains to swell, do it at home.
The cauldron should not be covered with a lid until the rice is placed in it, otherwise the taste will turn out completely different from what it should be! Tested more than once.

How to cook pilaf in a cauldron

I’ll say right away that I tried to create this same treat at home, on a regular stove. But here’s the paradox: I always succeed in pilaf over a fire in a cauldron, but not at all at home! I don’t know what’s the matter here, maybe cooking in nature adds a little carefreeness and lightness to it?

Before going on a picnic, pack everything you need:

Soaked rice;
2 large onions;
A piece of fat tail fat the size of your palm;
4 garlic cloves;
1 kilogram of carrots (do as I did: grate them in advance);
Season with cumin, oil and salt.

By the way, it’s really very convenient if you chop the ingredients in advance, and in nature just throw them into a cauldron and stir.

We place the dishes on the tripod, pour a little oil into it and let it heat up a little. Throw in the chopped cracklings and stir vigorously until they turn light golden. We carefully take them out of the container - they have given off fat and we no longer need them.

Add grated carrots there and simmer the mixture until the fruit is completely softened. Fill the entire composition with water so that the liquid completely hides the vegetables and meat and cook for another forty minutes. And only after this time has passed, you can salt everything and add spices.

On top of the resulting mass, spread the rice in an even layer, inside which we evenly place the garlic cloves.

We again fill our future dish with water so that it slightly protrudes above the surface of the components, and only then close the cauldron with a lid. We leave the pilaf in the cauldron over the fire until fully cooked.

Maybe this is not a completely traditional Uzbek dish with all the traditional subtleties observed, but it certainly sells out with a bang among us. And there is no feeling of heaviness and heartburn after it, like after a barbecue.

Our plans for the coming holidays again include a trip to a picnic, and I have already prepared everything necessary for the recipe for pilaf in a cauldron. Join us, because spring is the best time to try new things and experiment!

Pilaf in a cauldron over a fire - an ideal option for a picnic instead of boring kebabs

Pilaf in a cauldron over a fire is much easier to prepare than it seems at first glance. It will be enough to follow the exact instructions from tochka.net and keeping an eye on how the fire burns is, in fact, the main problem, and to solve it you need a separate person dedicated to watching the fire on.

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To cook pilaf over a fire, we need: a cauldron, dry firewood (preferably birch), a slotted spoon, and of course what we will place the cauldron on - you can simply line it with bricks and put a grate on top, it’s at your discretion!

Here is the recipe itself:

We cut the maso into not large pieces (but not small ones either)! Cut the onion into half rings. Carrots into sticks (also, at your discretion, large or small)!
Let's make a fire first! Pour oil into a cauldron and place it over the coals (about 70-80 ml, depending on which cauldron)!
Let's fry the meat!
Throw in the onions, and a little later the carrots. Let's fry!
Fill with water and salt!
Add pre-washed rice (round grain). If there is not enough water, add it! The rule is simple: Water should cover the rice by 2 fingers (about 2-2.5 cm)! DON'T THINK OF MIXING! Otherwise, you won’t succeed in pilaf! Then we add all the seasonings, of course it’s not for everyone. I add a special seasoning for pilaf and barberry, and of course pepper!
Cover with a lid and simmer for about 30 minutes, if the cauldron is large and there is a lot of rice, then for 40 minutes! And it’s better to do this not according to time, but according to the degree of readiness of the rice! I do this as soon as the rice has absorbed the water that covered it. simmer for another 5 minutes and remove from heat! And I insist for another 20 minutes with the lid tightly closed! If I cook in winter, I leave the cauldron near the coals! Right next door! Oh yes. I almost forgot! When the water boils, you need to put a head of garlic on top. not cleaned! Some people also add a whole line of hot pepper! But try to do so that it does not fall apart. otherwise your pilaf will be bitter!
After the pilaf has steeped. mix it and let it stand for another 5 minutes so that everything is thoroughly soaked!

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Spring and summer are the ideal time to get out into nature with a group of close friends. However, it is quite problematic to feed a large number of people, and pork kebab often becomes boring or does not “go” at all, because there are those who watch their figure and eat healthy. An excellent alternative to fatty pork over a fire is beef dishes.

Cooking pilaf is not difficult. All you have to do is follow our tips with photos to prepare it correctly. Firstly, for stewing you will need a large cast-iron deep cauldron with a lid. Only in this container will it be convenient to mix foods and it will be possible to cook a sufficient amount of pilaf. Secondly, for juiciness you need to maintain proportions. There should be exactly as much rice and carrots as meat. Thirdly, the most important thing in the proper preparation of pilaf over a fire is fire. It must be regulated by an individual. He will make sure nothing burns. You can learn how to prepare a delicious dish for a picnic by watching the video recipe.

Recipe for pilaf with beef on fire

Ingredients

Servings: – +

beef on the bone2.5 kg
rice 2 kg
carrot 8 pcs.
onion 5 pieces.
vegetable oil100 gr
Bay leaf 7 pcs.
salt to taste
seasonings (ground black pepper, dry barberry, saffron, coriander, curry) taste
garlic 1 head
purified water 5 l

Per serving

Calories: 190 kcal

Proteins: 6.7 g

Fats: 7 g

Carbohydrates: 22 g

50 min. Video recipe Print

Cooking in a cauldron on the grill should be done in stages. To begin, pour oil into the bowl. Let it warm up. You will understand that the temperature is sufficient by the way it starts to “crackle”.

Throw the onion, peeled and cut into strips or large cubes, into the cauldron. Fry, stirring constantly, until a nice golden hue.

Peel the carrots. Wash off the dirt. Chop the vegetable as desired. However, large straws or circles are welcome for pilaf. Add to onion. Simmer until completely softened.

Place the beef bones next. Choose not very large pieces of meat. On the bone it is fattier and juicier, so with such beef the pilaf should turn out crumbly and buttery. It is very important that when frying meat, the fire under the cauldron is strong. Don’t worry, with constant stirring the product will not burn, but it may decrease in size as the beef releases its juices.

Pour 0.5 liters of water into the cauldron. Simmer the food until all the liquid has evaporated under the lid.

It's time to add rice. The main condition for delicious pilaf over a fire is not to mix the ingredients. Cereals must be on top of meat and vegetables. Add rice. Salt, pepper, add spices and seasonings.

Peel the garlic. Drown a few cloves whole in rice. Pour water over the cereal so that the liquid covers it by 3 cm.

When the rice has completely swollen and absorbed water, the fire must be extinguished. Leave the pilaf to simmer under the lid on the coals for another 10-15 minutes.

The delicious dish should be served along with vegetables, fresh bread, cheese and tomato juice.

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Advice: You can add quince to the recipe for flavor. And rice can easily be replaced or supplemented with Turkish chickpeas. Then the side dish turns out rich and satisfying. When purchasing cereal, be sure to check the expiration date.

Features of maintaining fire

As all experienced chefs know, the taste of real pilaf cooked over a fire depends not only on the quality of the products, adherence to the recipe and the practical skills of the cook, but also on maintaining a certain temperature regime throughout the entire cooking process. To ensure that you get the perfect pilaf in nature the first time, read useful recommendations on how to properly maintain a fire below.

You should start cooking such a delicate oriental dish on the maximum flame and you will need large firewood to ignite it. At the same time, so that the heat does not subside in any case, it is necessary to constantly add logs, and the fire itself must be closed from the wind.

When the fat has already been melted, the meat and vegetables are fried and the zirvak is filled with water, the strength of the flame should be reduced by throwing the hot coals aside. It is necessary to maintain such a small, soft fire that will allow the pilaf to simmer well until the very end of the cooking process. To achieve this and prevent the flame from simply going out, throw brushwood and thinner small logs into it hour by hour.

The pilaf turns out so wonderful and amazing, you’ll just lick your fingers. The smoky meat is incredibly tasty, it seems that the aroma can be heard even from the video. Buttery and fluffy rice will delight the whole company and surprise you with its delicious, mouth-watering notes. Pilaf over a fire, prepared according to Eastern traditions, is the best dish for picnics and relaxing with friends or with a large family circle.