The experience of thousands of cooks showed that any food cooked with a bonfire turns out to be more delicious and aromatic than analogues made on the stove. The reason for this is not only an appetizing atmosphere of gatherings in nature, but also an amazing aroma of haze, which is endowed with every dish cooked on a living fire. In the recipes, in a similar way, we will cook the pilaf at once in several variations.
Uzbek pilaf in a cauldron at the stake
Let's start with the classic - Uzbek pilaf, which can be made with mutton or beef. In addition to meat, rice with long grain, onions with carrots and an abundance of spices will become an integral component of authentic plov.
Ingredients:
- beef or lamb - 740 g;
- onion - 230 g;
- ground paprika, cumin, coriander - 1 teaspoon;
- carrots - 230 g;
- rice - 3 items;
- garlic head;
- laurel leaves - 3-4 pcs.
Preparation
If the excess fat remains on the meat, then get rid of them, cutting off everything you need. Quite a lean piece is not necessary to leave, because the real pilaf should be quite fat, in addition, for more aroma, the dish is prepared without oil, all the same natural fat. Prepare the rest of the ingredients: cut the onions and carrots, rinse the rice grains.
Putting the cauldron over the fire, put into it cubes of meat and let them brown. Add vegetables to the meat, and after another 5 minutes - spices and laurel. Fill the contents of the cup with 1 3/4 cup of water, and let it sink under the lid for 45 minutes. Afterwards, pour the rice over it, sprinkle it with salt and add 5 more glasses of water. Stir the contents of dishes at the same time can not be in any case. When the last portion of the liquid comes to a boil, cover the dish with a lid and leave the pilaf in the cauldron on the fire for another 10 minutes. Cut the base from the head of garlic and place it in the center of the dish, and over the whole area of rice, make about 8-10 holes. Wait until the rice grains soften and absorb all the moisture, then remove the garlic head and laurel, mix the pilaf and proceed to the tasting.
Pilaf from pork in a cauldron at the stake
Ingredients:
- pork - 540 g;
- cumin - 1/2 tsp;
- garlic head;
- cardamom - 3-4 pieces;
- Pea pepper - 6-8 pieces;
- laurel leaves - 3-4 pieces;
- onion - 330 g;
- rice - 3 tbsp.
Preparation
Before you cook the pilaf in the cauldron at the stake, warm up the cauldron itself and only then fry the diced pork on it, until the fat is refreshed and greased. Add the onion semicircles to the meat and also let them grasp with a slight blush. Sprinkle the meat and onions with a mixture of pepper, cardamom, laurel and cumin in a mortar. Pour all 2 cups of water and leave a rustle under the lid for half an hour. After a while, add the rice, pour in another 3 cups of water and wait until the liquid comes back to the boil. After, place the cut garlic head directly in the center of the dish, make a dozen openings across the entire rice area and leave it for another 12-15 minutes, exactly until the moment when the rice absorbs all the moisture.
Vegetarian pilaf in a cauldron at the stake - recipe
Ingredients:
- onion - 130 g;
- cumin - 1 teaspoon;
- carrots - 160 g;
- boiled lentils - 320 g;
- rice - 2 items;
- garlic - 1 head;
- butter - 45 g;
- laurel leaves - 2 pcs.
Preparation
After warming the cauldron, throw a slice of butter into it and use it for frying half rings of onions and grated carrots. When the vegetables are softened, sprinkle them with the mashed cumin in the stupa, add the laurel and fill with a glass of water. After 15 minutes add the rice with lentils, pour in another 2 1/2 cups of water and place in the center a notched garlic head. Do not forget about salt. Leave the pilaf above the coals until the rice grains are completely absorbed by the moisture, then mix and serve simply or with a generous portion of fried onion and yogurt .