Plov in Kazan - the best recipes with different meat

Pilau in the cauldron is a tasty and very satisfying dish of the Oriental peoples. There are various recipes for its preparation. Very often, the dish is prepared with lamb or pork. But with real beef and poultry meat, the real pilau in kazan is not worse.

How to cook pilaf in a cauldron?

Cooking pilaf is a whole art. That the dish does not turn into a porridge with meat, and the rice went out crumbly, you need to know some rules. Following them, the food will always go to glory. How correctly to cook pilaf in kazan, now you will learn:

1. Rice for pilaf is needed with a low starch content - devzira, white alanga are excellent. Basmati, jasmine and wild rice are not suitable for these purposes.
2. If lean meat is used, you need to add more oil.
3. Spices for real pilaf is better to buy separately and make up the fragrant mixture yourself. The composition always includes zira, dried barberry, saffron, black and red peppers.
4. Preferably use cast-iron cauldron. During cooking, the contents of the cauldron can not be stirred and the lid should not be opened either.

Recipe of pilaf with pork in cauldron

The taste of the prepared food will be determined by the spices used. Pilaf from pork in cauldron is very delicious, if you add ziru, barberry during cooking. These ingredients give the dish a special piquancy. And if you want a yellowish shade, you can spice turmeric dish.

Ingredients:

• pork - 1,5 kg;
• onions, carrots - 500 g;
• barberry - 40 g;
• garlic - 2 heads;
• rice - 500 g;
• salt, spices;
• oil - 150 ml;
• boiling water - 1 liter.

Preparation

1. Heat the oil, lay the meat and fry until red.
2. Lay the vegetables and fry until done.
3. Add spices, salt.
4. Fall asleep rice.
5. Insert the head of garlic, pour boiling water and rinse for half an hour.
6. Before serving, pilaf and pork in the cauldron are mixed.

Plov's recipe with chicken in a bowl

The recipe below is not a classic version of this dish. Pork and lamb are used in recipes much more often. But the pilaf from the chicken in the cauldron leaves very tasty and fragrant. And if you use not the whole leg, but the fillet without skin, then you get a dietary and less calorie version of the dish.

Ingredients:

• fillets, carrots, onions - 1 kg each;
• oil - 150 ml;
• rice - 800 g;
• raisins - 50 g;
• garlic - 2 heads;
• zira - 4 teaspoons;
• coriander - 2 tsp;
• oil - 100 ml.

Preparation

1. Fillet is cut into pieces, onion - cubes, and carrots - straws.
2. In Kazan, pour in butter, put the onion, mix and fry until red.
3. Add the chicken, cook for 7 minutes.
4. Put the carrots and cook another quarter of an hour.
5. Then pour in water, so that its level was above the components by 1 cm, cook for 5 minutes.
6. Add salt, spices, garlic, raisins, boil for 10 minutes, then remove the garlic.
7. Place the rice in the cauldron. Water should cover components by 1 cm.
8. Cook the pilaf in the kettle for 20 minutes, sprinkle with zira and cook for 10 minutes.

Plov's recipe with lamb in cauldron

This recipe is similar to the authentic way of cooking this dish. In the east, pilaf is made of mutton in a cauldron. This meat is very fragrant. But to take meat choice you need with all responsibility. The dish will turn out delicious and tasty only if you use a young lamb when cooking.

Ingredients:

• rice - 1 kg;
• lamb - 1 kg;
• carrots - 1 kg;
• oil - 300 ml;
• onion - 4 pieces;
• sharp pepper - 2 pcs .;
• garlic - 2 heads;
• barberry, zira - 1 tbsp. spoon;
• coriander - 1 teaspoon.

Preparation

1. They put vegetables in the oil and pass them.
2. Add the meat and fry until crusted.
3. Add ziru, coriander, barberry to the cauldron.
4. Salt and cook for 5 minutes.
5. Pour 5 cups of boiling water, put pepper and stew for 1 hour.
6. Lay the rice, cook for 25 minutes.

Pilaf from a duck in a cauldron

Duck meat is not often used in cooking this dish. And this plov fruit recipe in the cauldron will tell you how to prepare this dish from a duck breast . Meat is fatty, so it's worth drowning fat, and then on its basis to prepare the rest of the ingredients. This will give the dish a special flavor and aroma.

Ingredients:

• duck breast with a skin - 700 g;
• water - 600 ml;
• rice - 2 cups;
• carrots - 1 piece;
• onion - 1 piece;
• garlic - 1 head;
• laurel leaf - 3 pieces;
• raisins, barberry.

Preparation

1. Preparation of pilaf in kazan begins with the fact that the skin is cut into pieces, placed in a cauldron, the fat is drained, the cracklings are extracted.
2. Lay meat, vegetables and garlic head.
3. After 15 minutes, pour rice and fry for 5 minutes.
4. Pour water, salt, lay seasonings, dried fruits, cover and cook for 40 minutes.

How to Cook Beef Pilaf in Kazan

Pilaf from beef in kazan is also very appetizing. But due to the fact that this meat is not as fat as lamb and pork, it is better to increase the amount of fats. In this case, this is achieved by adding fatty fat. As in other recipes, there is a fragrant zira here.

Ingredients:

• beef pulp - 500 g;
• rice - 500 g;
• Kurdyuk - 300 g;
• garlic - 1 head;
• carrots - 500 g;
• hot pepper - 1 pc .;
• zira - 5 tbsp. spoons;
• onion- 1 piece.

Preparation

1. Fat is cut and sent to the cauldron.
2. When the fat is drowned, the cracklings are thrown away and the meat is laid.
3. When it is browned, put vegetables, half zira and salt.
4. When the ingredients turn rosy, hot water is poured in order for the components to be coated.
5. Stew for 1 hour.
6. In the center place garlic and pepper.
7. Prepare for 10 minutes.
8. Top with pour rice.
9. Sprinkle with zira and tantalize plov in cauldron for 30 minutes.

The recipe of Uzbek pilaf in Kazan

If we are talking about an authentic pilaf recipe , it immediately becomes clear that nothing other than lamb is used. This meat is always used in the east for cooking. How to cook pilaf with meat in a cauldron, now you will learn that the food is fragrant, it is better to choose the meat of a young lamb.

Ingredients:

• lamb - 1,5 kg;
• rice - 1 kg;
• carrots - 600 g;
• onion - 500 g;
• butter;
• salt, pepper, zira, turmeric, paprika;
• barberry, raisins.

Preparation

1. In the oil lay pieces of meat.
2. After 10 minutes, add the onion and pat until red.
3. Put the carrots and stir.
4. Pour a glass of water, throw spices, salt, bring the meat to readiness.
5. Lay rice and pour water. It should cover the croup for 1 cm.
6. When almost all the water is boiled, the rice is picked up by a slide, the head of garlic is placed in the center, covered and kneaded for 20 minutes.

Pilaf in a cauldron at the stake - recipe

In nature, you can cook not only kebabs and kulesh. Plov in the cauldron on the fire comes out incredibly tasty, soaked with haze. Meat can be used absolutely any - pork, and mutton, and beef will suit. It is important only to monitor the fire, making the fire more or less, and everything will turn out!

Ingredients:

• meat - 3 kg;
• oil - 900 ml;
• onion - 1,5 kg;
• rice - 2 kg;
• water - 4 liters;
• garlic - 5 heads;
• salt, spices.

Preparation

1. In the oil lay the meat.
2. When the moisture evaporates, pour in onions, carrots and stir.
3. The meat is salted, spices are put, water is poured in and brought to a boil.
4. Cover with a lid, the dish should be prepared half an hour on coals.
5. Fall asleep rice, fan the fire.
6. When almost all the water is absorbed, the cloves of garlic are distributed.
7. Kazan cover, the fire is dismantled.
8. When the water is absorbed, the pilaf will be ready at the stake in the cauldron!