With the arrival of heat, the recipes of dishes that can be cooked on a picnic in nature again become relevant. One of those is a pilaf in a cauldron at the stake, sharing the leading positions in the rating of delicacies of this kind with varieties of shish kebab.
How to cook pilaf in a cauldron?
Pilaf in a cauldron at the stake is a multi-faceted recipe and can be cooked with different types of meat, with the addition of vegetables or mushrooms. All variations have generalizing technological moments, observance of which will give the desired correct result at the output.
- Meat and vegetable ingredients are fried in hot oil.
- Rice is washed thoroughly until the water is clear and soaked for 15 minutes.
- Water before being added to the cauldron is necessarily heated to a boil. The liquid should cover the contents of 1-1.5 cm.
- The correct pilau in the cauliflower is not mixed after adding rice and water.
Pilaf from pork in cauldron
Comprehending the recipe for pilaf with pork in a cauldron, it is necessary first to withstand the correct proportions of the constituents and to observe the order of their laying in a container with vegetable oil heated over the fire. Otherwise, the technology of cooking your favorite aromatic dish is elementary and straightforward.
Ingredients:
- pork - 1,5 kg;
- onions - 800 g;
- carrots - 800 g;
- rice - 2 cups;
- water - 4.5 cups;
- vegetable oil - 1 glass;
- garlic - 2 heads;
- barberry - 1 tbsp. a spoon;
- condiments for pilaf, salt.
Preparation
- Pork is cut, pawned in hot oil and fry until the juices evaporate.
- Add shredded onions and carrots, cook until soft, stirring.
- Pour seasonings, rice, throw the heads of garlic entirely, pour in salted boiling water.
- Reduce the heat to a minimum and cook the pilaf in a cauldron at the stake for 30 minutes.
Pilaf from chicken in cauldron
The recipe of pilaf with chicken in the cauldron assumes the use as a meat basis of any parts of the bird carcass: fillets, legs, thighs, wings or a whole cut into portions. Among flavor additives, raisins without pits, dried tomatoes, garlic whole heads, zira, coriander are most preferable.
Ingredients:
- Chicken meat - 1,2 kg;
- onions - 1 kg;
- carrots - 1 kg;
- rice - 3 cups;
- raisins - 50 g;
- Dried tomatoes - 1 teaspoon;
- vegetable oil - 150-200 ml;
- garlic - 2 heads;
- zira - 3-4 teaspoons;
- coriander - 2 tsp;
- pepper, salt - to taste.
Preparation
- Chicken cut and pawned in a cauldron in a hot oil, fry.
- Add onions and carrots, brown to softness.
- Lay seasonings, add garlic, rice and pour boiling water after a minute.
- Reduce heat and cook pilaf with chicken in a cauldron on the fire for 20-30 minutes, after which they let it infuse for another 10 minutes under the lid.
Beef pilaf in cauldron
The recipe for pilaf with beef in the pot differs from the previous two variations in the technique of execution. The meat grade used requires longer heat treatment and must be pre-braked before starting to add rice. Tangerine fat, if desired, can be replaced with vegetable oil.
Ingredients:
- beef - 1.2 kg;
- onion - 700 g;
- carrots - 800 g;
- rice - 3 cups;
- fatty fat - 250 g;
- garlic - 2 heads;
- zira - 3 tbsp. spoons;
- hot pepper - 1 pod;
- pepper, salt - to taste.
Preparation
- Slice and heat the rump, lay the beef, fry.
- Add onions and carrots, pour half of zira and brown.
- Pour boiling water, add salt and stew until soft meat.
- Put garlic, pepper, rice and pour in hot water.
- Sprinkle the pilaf in the cauldron at the stake with zira and strain for 20-30 minutes with a quiet heat.
Pilaf from mutton in cauldron
To the recipe pilau with lamb in the cauldron pleased with the excellent result, you need to choose quality meat. It should be fresh, from a young animal, with interlayers of fat white. Such a product will not have a specific unpleasant odor, repelling many, and make the dish on the bonfire tasty and fragrant.
Ingredients:
- lamb - 1,2 kg;
- onions - 1 kg;
- carrots - 1 kg;
- rice - 1 kg;
- fatty fat - 250-300 g;
- garlic - 2 heads;
- seasonings for pilaf - 3 tbsp. spoons;
- pepper, salt - to taste.
Preparation
- They heat the Kurdyuk, lay meat, brown.
- Add spices, onions, and after 5 minutes, carrots.
- Pour 1 garlic head, pour a little boiling water, add salt and allow content for 20 minutes.
- Throw away the garlic, add a new one, pour in rice, pour boiling water and rinse pilaf with lamb in a cauldron on the fire with a quiet heat of 30 minutes.
How to cook a pilaf from a duck in a cauldron?
Particularly tasty, fragrant and satisfying is the pilaf from the duck in the cauldron. The amount of vegetable oil can be reduced if the poultry meat contains a lot of fat, and also reduce the severity of the food by varying the proportion of hot pepper in the composition. Time and cooking technique may differ depending on the maturity of the bird: the elderly meat should be slightly extinguished by adding water.
Ingredients:
- duck - 1 piece;
- onion - 700 g;
- carrots - 1 kg;
- rice - 800 g;
- vegetable oil - 200 ml;
- garlic - 2 heads;
- seasonings for pilaf - 2-3 tbsp. spoons;
- hot pepper, salt - to taste.
Preparation
- In the hot oil lay chunks of poultry, brown and if necessary, protrude with water.
- After the evaporation of moisture, put onions and carrots, fry.
- Add spices, water, salt, lay rice, garlic heads, pepper pods.
- Cook the food for 30 minutes in the quiet heat.
Uzbek pilaf at the stake in Kazan
Connoisseurs of Uzbek cuisine dream to taste a real pilau in a cauldron . cooked in an authentic recipe. In this case, only mutton, like flesh, and meat on bone are used as a meat base, combining it with fatty fat. An unchanging spice is the zira - without it, the food loses its charm and originality.
Ingredients:
- lamb - 1 kg;
- onion - 500 g;
- carrots - 1 kg;
- rice - 1 kg;
- fatty fat - 300 g;
- vegetable oil - 200 ml;
- garlic - 4 heads;
- zira - 2 tbsp. spoons;
- hot pepper - 1 piece;
- salt - to taste.
Preparation
- In a red-hot oil lay a chopped Kurdyuk and meat, fry.
- Add onions, carrots, fry for 15 minutes.
- Throw garlic, chili, pour a little boiling water and allow it for 10 minutes.
- Add ziru, rice, pour in hot water and tamer the contents for 30 minutes.
The recipe of Tajik pilaf in Kazan
A characteristic feature of the Tajik pilau is its considerable fat content and richness. All components in this case are accepted to take equally, including fats. This fact scares off many and they reduce the number of the latter, thereby depriving themselves of the opportunity to enjoy the authentic taste of delicacies.
Ingredients:
- lamb - 1 kg;
- onions - 1 kg;
- carrots - 1 kg;
- rice - 1 kg;
- khyudychny fat or vegetable oil - 1 kg;
- garlic - 4 heads;
- soaked chickpeas - ½-1 cup;
- seasonings, salt, pepper - to taste.
Preparation
- Warm up and calcine fat, fry onions, and then meat.
- Add the carrots, and after 10 minutes seasoning, chickpeas, salt, a little water and blanching.
- Lay rice, garlic, pepper, pour in water and rinse the Tajik pilaf in a cauldron for 30 minutes.
Pilaf with pilaf and meat in cauldron
The next recipe is pilau in kazan for an amateur, since instead of rice it is supposed to add a pearl barley to the dish, the taste of which is not particularly liked by many. However, after trying the delicacy in this performance, some gourmets change their attitude to this product for the better and introduce it into their diet without thinking.
Ingredients:
- meat - 1 kg;
- onion - 600 g;
- carrots - 600 g;
- pearl barley - 1 kg;
- vegetable oil - 250 ml;
- garlic - 2 heads;
- zira and barberry, dried tomatoes - to taste;
- salt pepper.
Preparation
- In the hot fry, sliced meat, add onions, carrots, zir, barberry, brown ingredients.
- Add the barley, fry for 15 minutes, then pour boiling water or broth, adding tomatoes.
- Tumble the dish until the softness of cereals and meat, if necessary pouring boiling water.
Pilaf with mushrooms in cauldron
Plain pilaf in a cauldron, with the right approach, can be no worse than analogues with meat, which in this case successfully replace mushrooms. When using fresh or frozen forest dwellers, they give the food an incredible aroma, an exquisite, incomparable taste and at the same time make it nutritious and satisfying.
Ingredients:
- mushrooms - 1 kg;
- onion - 700 g;
- carrots - 700 g;
- rice - 1 kg;
- vegetable oil - 300 ml;
- garlic - 2 heads;
- zir and spices for pilaf - to taste;
- salt pepper.
Preparation
- Preparation of pilaf in kazan begins with the preparation of vegetables and mushrooms, soaking in time rice.
- Fry in vegetable oil and sliced vegetables, mushrooms, seasonings, rice, boiling water and dampen the dishes over a quiet heat for 30 minutes.