So, for the preparation of pilaf, you need to stock up on the following ingredients (the dosage is indicated based on the volume of a cauldron of 10 liters):

1. meat (lamb, beef, pork) 2.5-3kg - there is never too much meat)) we chose pork, since finding good mutton is a problem, and the beef is somewhat dry.

2.800-900 ml of sunflower oil (you don't have to bother and just take the whole bottle, but it is better to observe the proportions, otherwise the pilaf will turn out to be fatter, but on the other hand, this also has something

3. onion 2 kg

5.Rice (long grain not steamed) - 2 bags

6.Drinking water 3.5-4 liters (depending on the amount of rice, but more on that later)

7.spices (red, black pepper, cumin - if there is, if not, then it's not scary)

8.salt

9.garlic 4-5 heads depending on the size

So, the cauldron itself:

1st stage - strong fire

We put it on a strong fire and pour oil

After the oil has heated up, lay the meat (we cut the meat into cubes of a large enough size so that when frying they do not turn into small embers)

regularly stirring the meat, make sure that all the water is gone and only meat and butter remain

lay the onion (cut it into half rings of medium thickness) and fry regularly stirring

how the onion is prepared, lay the carrots (cut the carrots into strips, preferably rather thin, but not transparent) and fry, stirring, until the carrots become soft

After that, salt and pepper to taste. The amount of salt per 10 liters is 10 teaspoons in total, at this stage we fill in half the dosage.

Fry until tender, then add water. I draw your attention to the fact that everything is cooked over high heat and therefore it is advisable to find a campfire who would be engaged in the preparation of firewood, and the cook could completely devote himself to the art of cooking 🙂

the volume of water is calculated from a ratio of 1: 2 - if you have 900 gram bags, use 3.6 liters of water. I recommend adding slightly less water than normal.

add the rest of the salt, spices and bring to a boil.

close the boiling cauldron with a lid and disassemble the fire. we leave it with the lid closed for 20-30 minutes, periodically glancing so that the coals do not go out at all

3rd stage - final

the timer went off, open the lid and turn on the heat! I recommend checking the water for salinity, adding salt if necessary.

as everything boils thoroughly, we begin to lay the rice. I recommend laying the rice gently spreading it over the entire surface. Do not stir under any circumstances! Rice is laid on top of the meat!

As the water practically boils away and the rice begins to flow, we begin to stick the pre-peeled garlic cloves into the rice - we sink it inside so that they are not visible.

Cover with a lid and disassemble the fire to the minimum.

Periodically we check the rice for readiness, as the rice is ready and all the water is gone, remove the cauldron from the heat and let it cool.

Pilaf is ready - bon appetit!

Pilaf at the stake I do not cook often, three times, maybe four a year. Too many things have to coincide: the weather, the desire to eat pilaf and that we were in the village. You understand that such a combination of circumstances does not happen often!

But if it happens, then, as they say, you can't get out! Moreover, the pilaf on the fire turns out to be some kind of magic or something. I think the reason for this is the special temperature regime, which cannot be achieved on a kitchen stove, and there is also a special mood.

Just imagine: the birds are singing, the meat is squealing, the aromas are spread throughout the entire district and the anticipation of what to eat with such a snack ... But something pulled me in a completely different direction! I am telling you how to cook lamb pilaf over the fire.

We will cook lamb pilaf... This is a classic meat for making pilaf. Although last time I was, so if there is no lamb, then you can take beef or pork. Well, do not give up everything because of such nonsense!

Products for making lamb pilaf

To prepare pilaf, we need:

• 1 kilogram of lamb
• 1 kilogram of carrots
• 1 kilogram of onions
• 1 kilogram of rice
• 200 grams of vegetable oil
• 2 heads of garlic

You should not measure one kilogram of each product on a scale, measure it approximately by eye. The main thing is that the listed products are in approximately the same quantity.

Rinse the rice thoroughly in several waters and cover with water so that the water hides it completely.

Spices for pilaf

Mix in equal amounts:

• zira black
• dried tomato
• dried paprika
• barberry
• turmeric

You can't buy it in a store, you have to go to the market. Spice traders sell white cumin, which is not so fragrant. Do not hesitate, ask the black one with the air of a connoisseur, they will definitely get it from the counter floor. We mix all this in a glass jar and close the lid, it should be enough for us several times.

Devices for cooking pilaf on a fire

As I said, I do not often cook pilaf on the fire, so I use those devices that are at hand, I did not come up with anything on purpose.

As a hearth, we will have a brazier, stationary, a little more than a camping one. We put a grate on the grill, put a cauldron on the grate. I don't have a kazan in my village, I use an old duckling instead. I don't know how old it really is, but I remember it from childhood, which means that it should be 25-30 years old for sure. You will also need a large slotted spoon, this is such a spoon with holes, on a long handle, or a thick long glove so as not to burn your hand if the handle of the slotted spoon is short.

Prepare thin dry logs in advance to keep the fire going so you don't get distracted later.

How to cook lamb pilaf over the fire

My advice to you, it is better for the first time in advance, before kindling a fire, chop onions and carrots.

We cut the onion not finely, but not coarsely, it is supposed to cut it in half rings, but I like smaller ones.

Chop the carrots. Cut the carrots into strips lengthwise. In no case should you cut it into rings. Of course, this does not affect the taste, but the view will not be the same.

We make a fire under the cauldron. Do not burn too much, as everything will burn on you. It is necessary for the flame to lick the bottom of the cauldron.

Pour vegetable oil into a cauldron and wait for it to heat up. Small bubbles should appear inside the oil. You can throw half an onion, as the onion begins to turn golden, then everything is ready, we take it out of the oil and throw it away.

Pour the lamb chopped into medium pieces into hot oil.

We fry the lamb until tender, but do not overdo it, you should not fry it to small pieces. As soon as the meat begins to fry, proceed to the next stage.

Pour the onion into the cauldron. Fry the onions until cooked. Do not listen to the advice that onions should be fried until golden brown. Nothing will work out anyway, and you will spoil the products.

Add carrots cut into strips to the cauldron. Fry the carrots until tender.

Fill everything with water, so that the water slightly covers the food, add two teaspoons of the spice mixture that we prepared earlier. Salt well. We stick two heads of garlic into the liquid.

Cover with a lid and leave to simmer for 20-30 minutes. During the entire cooking process, we try to keep a small, even fire.

After half an hour, open the lid and see a properly prepared zirvak.

Pour all the rice over the meat. Do not stir under any circumstances! The rice should be on top. We level it with a slotted spoon and fill it with water so that the water covers the rice by one and a half to two centimeters.

The oil has surfaced so that the rice is almost invisible. Cover with a lid and leave for another 15-20 minutes. The fire at this time may not be supported at all. It should slowly burn out completely and go out.

We open the lid and see that the water is almost completely absorbed by the rice. With movements from the edges to the center, pour the rice with a slide in the middle of the cauldron. Try to hook only rice with a slotted spoon so as not to mix it with the meat.

Cover with a lid and cook like this for another 10-20 minutes, until the water is completely gone. Look into the cauldron every five minutes so as not to miss this moment, otherwise the meat will begin to burn.

The firewood should be completely extinguished and pilaf should only reach in the heat of the coals.

When the pilaf is ready, I mix it thoroughly.

I know that all true connoisseurs of pilaf will scold me here, saying that then it will not be possible to serve it properly ... Don't swear, I like it that way!

After all, this is my pilaf.

I put a cauldron with pilaf in the middle of the table and everyone puts as much pilaf as he wants into deep plates. Be sure to have fresh vegetables and herbs on the table.

Another important point! Be sure to pour yourself some brandy or cold vodka!

Pilaf is a tasty and satisfying dish. And if you cook it on a fire, all the qualities only multiply. And in order for this dish to acquire a taste of the highest degree, you need to cook from lamb. Lamb pilaf on a fire is incredibly tasty. You want to cook, eat and treat your friends to this dish. It is not difficult to prepare it, unless, of course, the windy weather outside and the twenty-degree frost does not hold together.

To cook Uzbek pilaf in a cauldron over a fire, take the products from the list.

Heat the cauldron well over the fire and put fat tail fat cut into small pieces into it. You need to melt the lard from it, and you need to mix it several times so that everything is fried and evenly. Ruddy greaves must be removed. Pour finely chopped onion into the cauldron. Stir occasionally, bring it to transparency and softness. If the heat is strong, then this will take about 2-3 minutes.

The meat must be cut into small pieces, about 2x2 cm, while the existing fat does not need to be cut off. Put it in a cauldron, distribute it evenly along the walls of the cauldron, pushing the bow to the middle. This must be done so that the meat warms up and does not cool the fat by itself.

Let it warm up for 5-7 minutes and only then stir.

Add spices, salt, chopped carrots and water. Put 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.

Wash the rice until the water is transparent.

Pour into prepared zirvak. The water should cover the rice by 1.5 cm. If there is less water, add more water. Without covering with a lid or stirring the mass, leave to simmer over low heat until the liquid evaporates. Then collect the rice in a slide, cover the cauldron with a lid and leave for another 15-20 minutes.

Stir gently before serving and serve the most delicious, hearty and crumbly pilaf.

The pilaf cooked in a cauldron over a fire was a success!

Bon Appetit. Cook with love.

Every hostess wants to serve something tasty and original to the table. An excellent option is the traditional Uzbek pilaf in a cauldron, which is not so difficult to cook if you find a detailed step-by-step recipe with a photo. There are many varieties of this dish with rice and meat: Samarkand pilaf, Fergana, Azerbaijani, Tajik, etc.

How to cook pilaf in a cauldron

Before choosing a recipe for pilaf in a cauldron, learn about the cooking options for this oriental dish. First you need to prepare a cast iron cauldron, although some people prefer to use a pot. In this case, keep in mind that the dish may not turn out the way you would like. Cooking pilaf in a cauldron can be carried out on the grill, fire and stove. Sometimes a rice dish is even cooked in the oven. According to the classic recipe, the main stages of preparation consist of the following steps:

1. First, heat the oil, fry the onion.
2. Next, fry the meat with carrots.
3. Season with salt.
4. Put the rice.
5. Fill with water, cook without a lid.
6. Collect the rice with a slide and continue simmering the pilaf under the lid.

On the grill

Almost any type of pilaf can be cooked in nature using the barbecue. Making this dish is not very difficult, the main thing is to choose the right products. To prepare the grill, you need to light wood and coals, and then wait until they burn out and begin to smolder. Then place the cauldron on the grill. When it warms up, pour in the vegetable oil. Next, stick to the previously selected recipe with the photo.

At the stake

To answer the question of how to cook pilaf with meat in a cauldron over a fire, choose a suitable thick-walled cauldron with a lid. Lamb is considered the ideal meat for the classic version, but if necessary, you can replace it with beef or pork. For cooking on an open fire, a set with a tripod or stove will be a convenient option. Melt the stove / tripods, place the cauldron in a special hole in the stove or on a tripod. Heat the oil until a light haze and follow the selected recipe from the photo.

On the stove

Most lovers of oriental dishes cook pilaf on a gas stove, because this is a more affordable option, because you do not need to go out into nature and start lighting a fire. In this case, the bottom of the cauldron should be such that it is well fixed on the burner. Do not forget to rinse the rice beforehand to "clear water" - it would be nice to soak it for a while. Heat a small amount of fat (for example, fat tail) or regular vegetable oil, then cook according to the option chosen.

Pilaf recipes in a cauldron

To prepare a delicious oriental dish, you need to choose the right type of rice - be it a recipe for Uzbek pilaf, Azerbaijani or some other. For example, it can be basmati, jasmine, arborio, and it is better not to choose steamed. As for meat, lamb is often used, although there are recipes with beef and even chicken. The amount of ingredients does not vary very much depending on the option, the main thing is that they are fresh. Among the popular pilaf recipes are:

• Uzbek;
• turkey;
• from a rabbit;
• with chickpeas;
• from duck;
• from chicken.

Uzbek pilaf in a cauldron

• Servings Per Container: 10.
• Calorie content: 879 kcal.
• Cuisine: Uzbek.
• Difficulty: medium.

The recipe for Uzbek pilaf in a cauldron involves the use of a cast-iron container. This dish is perfect not only for a festive table, but also for a simple family dinner. Pilaf is not only tasty but also satisfying. None of the events in Uzbekistan is complete without its preparation - it is the basis of many meals in this country. In different regions of the country, the recipe for real Uzbek pilaf is different.

Ingredients:

• rice - 1 kg;
• lamb - 1 kg;
• carrots - 1 kg;
• vegetable oil - 300 ml;
• onions - 4 pcs.;
• dry red pepper (hot) - 2 pcs.;
• garlic - 1 head;
• dried barberry - 1 tbsp;
• coriander seeds - 1 tsp;
• salt to taste.

Cooking method:

1. Rinse the rice, cut the lamb into medium pieces. Peel all carrots and 3 onions.
2. Cut the carrots into 1 cm thick bars and the onions into half rings (thin). Peel the garlic.
3. Preheat the dishes, pour in the oil and heat it.
4. Add the remaining onion to the hot oil - it is fried until black, and then removed.
5. Add the onion to be gently mixed until golden brown. Then add the meat - fry until crusty.
6. In the next step, lay out the carrots. Mix everything after a few minutes. Salt zirvak (i.e. base), add cumin, coriander, barberry.
7. Reduce heat to medium, cook carrots until tender. Pour in boiling water in a layer of 2 cm, put hot pepper, reduce heat.
8. In this case, the entire base is usually left to languish for about 1 hour, after which the rice is spread in an even layer. Next, pour in boiling water so that it covers the rice with a layer of 3 cm.
9. Reduce heat to medium and add both heads of garlic as soon as the water is absorbed.
10. Lightly hit the rice with a slotted spoon, and if the sound is muffled, then make several punctures in it, to the very bottom.
11. Smooth the surface, cover with a plate and lid. Reduce heat to a minimum, leave the dish for half an hour.

Turkey pilaf

• Cooking time: 2 hours 30 minutes
• Servings Per Container: 3-5.
• Calorie content: about 500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Asian.
• Difficulty: medium.

To answer the question of how to cook turkey pilaf in a cauldron, first you need to buy a poultry fillet, find a suitable cauldron. Turkey is not as lean as chicken, but there is not much fat in it. The dish as a whole should turn out to be not too high in calories and rich at the same time. In addition to it, you can make a salad of herbs, tomatoes and other vegetables.

Ingredients:

• turkey fillet - 500 g;
• long grain rice - 1.5 cups;
• vegetable oil - 1/2 cup;
• onions - 2 pcs.;
• carrots - 2-3 pcs.;
• garlic - 4-5 cloves;
• salt, pepper mixture - to taste;
• other spices (turmeric, cumin, saffron, etc.) - to taste.

Cooking method:

1. Heat a skillet with oil, add about 2 x 2 cm pieces of turkey meat there. Fry until golden brown.
2. Peel and finely chop the onion. Add it to the meat - fry for 4-5 minutes.
3. Cut the carrots into thin strips, add them to the total mass.
4. After frying the base for a few more minutes, cover with rice. Salt, add spices, drown in the garlic cloves (peeled).
5. Fill everything with water so that it covers the zirvak by 1 cm. Cook under a lid over low heat for 40-45 minutes.
6. After waiting for full readiness, mix the whole mass well and serve the dish hot.

Rabbit pilaf

• Cooking time: 3 hours
• Servings Per Container: 7-8.
• Calorie content of the dish: about 135 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Asian.
• Difficulty: medium.

Since then, as this rice dish migrated from the East to many other countries, its recipe has acquired a great variety. Some options have undergone many changes. Often, instead of lamb or beef, they began to use rabbit meat. This dish turns out to be no less tasty than the classic version. To answer the question of how to cook a rabbit dish, it remains to find a suitable recipe with a detailed description.

Ingredients:

• rabbit meat - 3 kg;
• rice - 2 kg;
• carrots, onions - 1.5 kg each;
• garlic - 2 heads;
• parsley stalks - 70-80 g;
• vegetable oil, spices, salt - to taste.

Cooking method

1. Rinse the rice, cover it with water and let it sit for a couple of hours. Cut the onions into small pieces and the carrots into slices.
2. Remove the husk from the garlic. Cut 1-1.5 onions into rings and tie the parsley with threads.
3. Heat oil, put onion sliced ​​into rings. Fry until dark brown, then carefully remove and discard.
4. Lay out the rabbit meat, cut into small pieces, sprinkle with spices, salt. Cook for about 15-20 minutes.
5. Move the meat to the edge, put onions and carrots on top. Try to leave the center empty.
6. Place the rice around the edges, and lower the heads of garlic and parsley stalks in the center. Fill in the middle with water until it is completely covered. Add salt if necessary.
7. Cover, cook the dish over low heat for an hour. Then remove from heat and simmer for 10 minutes under the lid.

Pilaf recipe with chickpeas in a cauldron

• Cooking time: 2 h 30 min.
• Servings Per Container: 6-7.
• Calorie content: 900 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Uzbek.
• Difficulty: medium.

Knowing how to make pilaf with chickpeas, you can conquer any guest with just the scent of your culinary creation. This hearty oriental dish is perfect for a festive table, as well as an ordinary family lunch or dinner. Chickpeas will make pilaf even more satisfying, while the taste will not suffer at all! The main thing is not to be mistaken with the amount of ingredients and the sequence of actions. With strict adherence to all stages, the dish turns out to be crumbly.

Ingredients:

• meat - 1 kg;
• rice - 1.5 kg;
• carrots - 1 kg;
• vegetable oil -500 g;
• chickpeas - 200 g;
• onions - 2 pcs.;
• garlic - 1 pc.;
• zira - 1 tsp;
• salt - 4 tablespoons

Cooking method:

1. Soak the chickpeas for at least 12 hours, cut the carrots into strips or grate. Chop the onion, rinse the rice thoroughly.
2. Heat a couple of tablespoons of vegetable oil, then fry the pre-cut pieces of meat along with the onion.
3. A few minutes after frying, add grated carrots to the total mass. Close the cauldron with a lid, simmer for about half an hour.
4. Put rice to boil in parallel, use salt water.
5. After half an hour, add chickpeas, garlic, cumin to the meat. Add your favorite spices and raisins if desired.
6. Place the lid back on the container. Simmer the whole mass for about 10 minutes, then add parallel boiled rice to it.
7. Stir all the ingredients, keep the dish on fire for a few more minutes. You can serve pilaf with chickpeas to the table.

With duck

• Cooking time: 2 hours
• Servings Per Container: 8-10.
• Calorie content: 153.1 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Asian.
• Difficulty: medium.

One of the variations on the theme of pilaf is a treat with duck meat. It's not so difficult to cook it, the dish turns out to be fragrant and very tasty. Duck goes well with rice, and it is especially good in pilaf. With this option, you can cook from both poultry legs and by purchasing duck breasts without bones and skin. This option is perfect for holiday dinners.

Ingredients:

• duck - 1.5 kg;
• rice - 500 g;
• carrots - 200 g;
• onions - 150 g;
• vegetable oil - 150 g;
• garlic - 4-5 cloves;
• salt to taste;
• spices - 2-3 pinches.

Cooking method:

1. Wash the duck, cut into pieces and fry in vegetable oil until the meat has a golden brown crust.
2. Pour the fried pieces with water, add 1 teaspoon of salt and spices. Simmer for about 1.5 hours.
3. Take care of vegetables - peel carrots and onions. Grate the carrots and cut the onion into half rings. Fry everything together until cooked through in a separate container.
4. Rinse the rice thoroughly under running water. Add rice, fried carrots with onions and salt to the cauldron with duck.
5. Stir everything, add water if necessary, the level of which should be about 1.5 cm above the rice. Lay out the garlic - peeled or peeled.
6. Close the lid, cook the whole mass over medium heat for half an hour.
7. After the allotted time, try fig. If it is ready, you can remove the dish from the stove.

With Chiken

• Cooking time: 2 h 30 min.
• Servings Per Container: 10.
• Calorie content: 1034 per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Asian.
• Difficulty: medium.

To cook delicious, hearty and aromatic pilaf, you do not have to go to the store or to the market for lamb or pork. You can use chicken meat for cooking. At the same time, it is better to choose steamed rice, for example, basmati or jasmine, otherwise it is unlikely that you will be able to make crumbly pilaf. To make the dish more juicy, use chicken thighs instead of breasts. Serve ready-made pilaf hot, garnished with parsley.

Ingredients:

• white long-grain rice - 1 kg;
• chicken - 1.5 kg;
• carrots - 500 g;
• vegetable oil - 300 ml;
• apricot - 150 g;
• zira - 1 tablespoon;
• quince - 2 pcs.;
• dry pepper (hot) - 2 pcs.;
• onion - 4 pcs.;
• coriander seeds - 1 tsp;
• salt to taste.

Cooking method:

1. First, boil the rice until it's half cooked.
2. Wash the chicken, cut it into pieces, removing all large bones.
3. Peel all carrots and 3 onions. Cut the first into strips, onion into half rings. Cut each quince into 8 pieces, removing the core. Rinse the apricot with hot water.
4. Preheat the cauldron, pour in oil and heat it. Add the remaining onion, fry until black and remove from the cauldron.
5. Put onion rings in a cauldron, fry it until dark golden, then add chicken meat. Fry until crusty.
6. Add carrots to the total mass. Cook for about 10 minutes, stirring gently. Then add cumin, coriander, salt.
7. Reduce heat to medium. Cook until the carrots are tender - about 7-10 minutes.
8. Pour boiling water into the cauldron in a layer of 2 cm, put apricots, quince, barberry, hot pepper.
9. Reduce heat and simmer the pilaf base for an hour.
10. Spread the rice in an even layer on the base, increase the heat to maximum. Next, pour boiling water through a slotted spoon. Make sure it covers the rice with a layer of about 3 cm.
11. After the water has boiled away, reduce heat and cook until cooked through.
12. Without hitting the rice hard with a slotted spoon, listen, if the sound is muffled, then make a few punctures in the rice to the bottom. Next, level the surface, cover the dish with a plate and lid. Reduce heat to low and leave pilaf for half an hour.

Video

Our today's recommendations will help you cope with the preparation of incredibly delicious pork pilaf in a cauldron. And it doesn't matter if you are preparing food at home on the stove or if you are out with friends in nature. Both the one and the other version of the dish in our recipes.

Recipe for Uzbek pilaf with pork on a fire in a cauldron

Ingredients:

• pork (pulp) - 2.8 kg;
• sunflower oil without aroma - 950 ml;
• rice for pilaf - 2 kg;
• filtered water - 4 l;
• bulbs - 1.6 kg;
• carrots - 1.9 kg;
• pod of hot pepper (optional) - 1-2 pcs.;
• garlic heads - 4 pcs.;
• ground cumin or;
• dried barberry;
• coarse iodized salt.

Preparation

Starting to cook fragrant pork pilaf in a cauldron over a fire, place the cauldron over the fire, pour sunflower oil without aroma into it and let it heat up well. During this time, rinse and cut the pork into medium-sized slices and fry it until it is blush on all sides and all moisture evaporates. While the meat is fried in a cauldron over a strong fire, peel and chop the onions in half rings, and also cut the carrots into strips or process them with a Korean carrot grater.

Put onions in a cauldron with ruddy pork and fry it with meat, stirring from time to time, until transparent. Now it's the turn of the carrots, add it to the meat and onions. Fry the contents of the cauldron until all components are soft, then season them with salt, spices, throw in a pod of hot pepper (optional), barberry and cumin, mix and pour in hot water after a couple of minutes. We let it boil violently, after which we disassemble the fire a little to embers, so that the products in the cauldron languish under the lid with a low boil for about thirty minutes.

Now we again throw firewood into the fire so that the fire is strong and put rice, well washed to transparency, into the cauldron. After that, stirring the contents of the cauldron is categorically not recommended, unless you can even the rice over the entire surface of the meat with vegetables.

At that moment, when the rice absorbs most of the moisture and appears on the surface, we introduce the whole washed garlic heads into the bluer, submerging them in the rice mass. Now we dismantle the fire again, leaving the coals, cover the cauldron with a lid and simmer the pilaf until the rice has completely absorbed all the water.

The proportions of the ingredients are designed for a large cauldron, so if necessary, you can reduce them by half, or even three times.

How to cook delicious pork pilaf in a cauldron on the stove

Ingredients:

• pork (pulp) - 0.8 kg;
• sunflower oil without aroma - 250 ml;
• - 0.5 kg;
• filtered water - 0.9 l;
• bulbs - 0.5 kg;
• carrots - 0.5 kg;
• garlic head - 1 pc .;
• zira;
• dried barberry;
• turmeric - 1 pinch;
• coarse iodized salt and pepper.

Preparation

The campfire pilaf is second to none. But if there is no way to get out into nature, you can organize a delicious meal in a cauldron on the stove. Only the aroma of haze will not be enough, and of course fresh air.

Before starting cooking, we recommend that you first prepare all the necessary components of the dish. Rinse, dry and cut the pork into slices. We remove the husks and chop the medium-sized onions, and also chop the peeled carrots into thin strips. We wash rice for pilaf in several waters until the liquid is transparent.

We also rinse a whole head of garlic, having previously cleaned it from the top layer of husk.

Now we put the cauldron on the burner on high heat and pour sunflower oil without aroma into it. Let it warm up thoroughly, and lay the prepared pork. After the slices of meat acquire an appetizing blush and the liquid has evaporated, add the onions and carrots and fry the vegetables along with the meat until soft. Now we lay cumin, barberry and turmeric, add salt and pepper, mix and pour in boiling water so that it completely covers the meat and vegetables. We cover the cauldron with a lid, reduce the heat to minimum, and cook the contents of the pot for about twenty minutes.

Now it's the turn of the rice, put it to the rest of the components, level it and add more boiling water so that the liquid covers the contents by one and a half centimeters. Introduce a head of garlic into the thickness of the rice, cover the cauldron with a lid and simmer pilaf for another thirty minutes in moderate heat.