Our today's recommendations will help you cope with the preparation of an incredibly tasty pilau from pork in a cauldron. And it does not matter if you cook at home on the stove or you go out with friends to the nature. And the one and the other dish in our recipes.
Recipe of Uzbek pilaf with pork at the stake in Kazan
Ingredients:
- pork (pulp) - 2.8 kg;
- sunflower oil without flavor - 950 ml;
- rice for pilaf - 2 kg;
- water filtered - 4 l;
- onion bulbs - 1.6 kg;
- carrots - 1,9 kg;
- pod of bitter pepper (optional) - 1-2 pcs .;
- garlic heads - 4 pcs .;
- ziray ground or a mixture of spices for pilaf ;
- barberry dried;
- large iodized salt.
Preparation
Preparing to prepare a fragrant pilaf from pork in a cauldron at the stake, we dispose of the cauldron over the fire, pour out the sunflower oil without aroma and give it a good heat. During this time, rinse and cut medium-sized slices of pork and fry it to a blush from all sides and evaporation of all moisture. While the meat is fried in a cauldron over a strong fire, we clean and shred the semi-rings with onion bulbs, and cut the carrot sticks or treat it with a carrot trowel in Korean.
To roast pork, we put in onion onion and roast it with meat, stirring occasionally, to transparency. Now turn the carrots, add to the meat with onions and her. Fry the contents of the cauldron until the softness of all ingredients, then we savor them with salt, spices, throw a pepper pepper spoon (if desired), barberry and zir, stir and after a couple of minutes pour in hot water. We give it a boil, then we dismantle the fire a bit to the embers, so that the products in the cauldron languish under the lid with a weak boil for about thirty minutes.
Now, again, throw firewood into the fire, so that the fire is strong and we put rice, which has been thoroughly washed to clarity, into the cauldron. After that, stir the contents of the casserole is strictly not recommended, except that it is possible to smooth the rice over the whole surface of the meat with vegetables.
At the moment when the rice has absorbed most of the moisture and appears on the surface, we inject washed garlic heads into the bluetooth, dousing them into the rice mass. Now we are dismantling the fire again, leaving the coals, we cover the lid with a lid and weak the pilaf until all the water is soaked in rice.
The proportions of ingredients are calculated for a large cauldron, so if necessary, you can reduce them twice, or even three times.
How to cook a delicious pilaf of pork in a cauldron on a stove
Ingredients:
- pork (pulp) - 0.8 kg;
- Sunflower oil without fragrance - 250 ml;
- rice for pilaf - 0,5 kg;
- water filtered - 0,9 l;
- onion bulbs - 0.5 kg;
- carrots - 0,5 kg;
- garlic head - 1 piece;
- zira;
- barberry dried;
- turmeric - 1 pinch;
- large iodized salt and pepper.
Preparation
There is no equal to the pilaf at the stake. But if you can not get out into nature, you can organize a delicious meal in a cauldron on the stove. Do not miss only the aroma of smoke, and of course fresh air.
When preparing for cooking, we recommend that you initially prepare all the necessary ingredients for the dish. We rinse, dry and cut into slices of pork. We release from the husks and cut into small bulbs, and also shred fine carrots with fine straw. Rice for pilaf is washed in several waters until the liquid is clear.
We also rinse the whole head of garlic, having cleaned it first from the upper layer of the husk.
Now we put the cauldron on the burner on a strong fire and pour into it sunflower-seeded oil without fragrance. We give him a thorough warming up, and we lay down the prepared pork. After the slices of meat have acquired an appetizing blush, and the liquid evaporates, add onions and carrots and fry the vegetables with the meat until soft.
Now turn the rice, spread it to the rest of the components, level and pour more boiling water, so that the liquid covers the contents of a half centimeter. In the thickness of rice, we enter the head of garlic, we cover the lid with cauldron and plump the pilaf for another thirty minutes in a mild heat.