Pilaf in a cauldron on a fire
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Today we are preparing lamb pilaf in a cauldron over a fire. Delicious dish!
Pilaf is a tasty and satisfying dish. And if you cook it over a fire, all the qualities are only multiplied. And for this dish to acquire the highest level of taste, it must be prepared from lamb. Lamb pilaf over a fire is incredibly tasty. I want to cook this dish, eat it and treat it to friends. It’s not difficult to prepare, unless of course the weather is windy outside and the frost is twenty degrees below zero.
Ингредиенты
Lamb – 500 g
Rice – 400 g
Fat tail fat – 250 g
Onions – 2-3 pcs.
Carrots – 1 pc.
Garlic – 2 heads
Spices – 1 tbsp.
Salt - to taste
Рецепт
1. To prepare Uzbek pilaf in a cauldron over a fire, take the ingredients according to the list.
2. Heat a cauldron well over a fire and place fat tail fat cut into small pieces into it. You need to melt the lard out of it, and stir it several times so that everything is fried evenly. The browned cracklings need to be removed. Pour finely chopped onion into the cauldron. Stirring occasionally, bring it to transparency and softness. If the fire is high, this will take about 2-3 minutes.
3. The meat needs to be cut into small pieces, approximately 2x2 cm, but there is no need to cut off the existing fat. Place it in a cauldron, distribute it evenly along the walls of the cauldron, pushing the onion into the middle. This must be done so that the meat warms up and does not cool the fat.
4. Let it warm up for 5-7 minutes and only then stir.
5. Add spices, salt, chopped carrots and pour in water. Place two washed heads of garlic and leave to simmer until fully cooked. If the lamb was young, then 30 minutes is enough for the zirvak to be ready.
6. Wash the rice until the water is clear.
7. Pour into prepared zirvak. Water should cover the rice by 1.5 cm. If there is less water, you need to add water. Without covering or stirring the mixture, leave to simmer over low heat until the liquid evaporates. Then collect the rice in a mound, cover the cauldron with a lid and leave for another 15-20 minutes.
8. Before serving, carefully stir and serve the most delicious, hearty and crumbly pilaf.
9. The pilaf cooked in a cauldron over a fire was a success! Bon appetit. Cook with love.