Among the culinary masterpieces of Central Asian cuisine, plov stands out. Under this name understand dishes mainly of rice, cooked according to a special technology..
Pilaf cooked in large portions, this is an excellent option for a holiday. And if you are a happy owner of a dacha, be sure to try to cook an authentic dish on a campfire or using a special street oven..
How to choose meat for pilaf
Choosing meat for pilaf, one must be guided by the rule – it must be from a sufficiently adult animal. Too young tenderloin will give a lot of fluid and eventually lose all the juiciness. The dish will be spoiled.
It is not suitable for pilaf pork. This is a violation of all rules and traditions..
But apart from the ethical side of the issue, this meat is not suitable for long-term cooking. Of course, no one can forbid a culinary specialist to take a neck or a carbonate, but then in the end you will end up with just nourishing cereal with meat..
The ideal meat for pilaf is lamb. You can also take beef or horse meat..
Meat should be fat and always with a bone. Best of all is the hind leg and ribs. Be sure to purchase interior fat – this is one of the main components..
And, of course, the meat must be fresh. No spices, seasonings and soaking will make a rotten piece usable. It is better to immediately send it to the trash and cook vegetarian pilaf.
|Lamb on the bone (back leg) –||1.5-1.7 kg|
|Interior fat or refined vegetable oil –||350-450 g|
|Basmati rice or devzira –||1-1.2 kg|
|Fresh red carrots –||1-1.2 kg|
|White onion –||0.5 kg|
|Hot peppers –||2-3 pieces|
|Garlic –||2-3 heads|
|Zira, barberry –||taste|
|Coarse sea salt –||taste|
|Time for preparing: 180 minutes||Calories per 100 grams: 190 Kcal|
Cooking pilaf in a cauldron on a fire is no more difficult than at home in the kitchen. It is necessary to stock up in advance a special semicircular cauldron.
A convenient option would be a set with a stove or tripod. Still need skimmer with a fairly long handle.
How to cook the dish:
Melt the stove well, the fire should be even, without smoke. Prepare wood chips for a quick increase in heat and a large log for slow heating;
Place the cauldron in a special hole in the oven or on a tripod, cut the mutton fat and drown it until it becomes dry;
If you use oil, then ignite it to a slight haze;
Separate the meat from the bones;
Chop the bones into small pieces, and fry them in hot fat to a light reddish color;
Chop the onion and place it in the boiling fat;
Cut the flesh into large pieces and fry with onions;
Peel the carrots and chop them into long strips, dip it in boiling fat, sprinkle with cumin and barberry;
Pour with about a liter of boiling water, salt well, add whole unpeeled garlic heads, and whole pepper pods;
Now we need to make a slight heat, so that the zirvak boils, but does not burn, put a large log in the hearth, it will give a uniform heat;
Cook zirvak with the lid open for about an hour and a half, at the end of cooking, remove the bones;
Wash the rice thoroughly and fill it with hot water, let it infuse for an hour, then fold it to the sieve;
Gently pour the rice to the ready zirvaku, do not mix;
Add wood chips to the fire to increase heat, cook without closing the lid until rice is completely cooked;
Cover the prepared pilaf with the lid and leave for 20-30 minutes, serve on a common dish, with vegetable salad.
Pilaf over campfire with chickpeas and raisins
Rose water will significantly improve its taste; you can buy it on the market or make it yourself from the petals of a garden rose..
- Devzira or Basmati rice – 1 kg;
- Refined vegetable oil – 300 ml;
- Chickpeas – 200 g;
- White onion white – 300 g;
- Red carrot – 1 kg;
- White and black raisins – 150 g each;
- Barberry and Zira – to taste;
- Coarse sea salt.
How to cook delicious pilaf in a cauldron on the fire:
- The day before cooking, soak the chickpeas in water with a pinch of soda;
- Heat the butter, chop the onion and fry it until transparent;
- Shred the carrots and add them to the onion, sprinkle with spices;
- Wash the raisins and add to the zirvak;
- Drain the chickpea and put it in the cauldron;
- Salt, pour a liter of boiling water and cook for 20 minutes;
- Wash the rice, add it to the zirvak;
- Move the cauldron so that the heat is not very strong, cook until rice is ready.
When cooking pilaf on an open fire, be sure to follow the safety rules:
- The pilaf on the tripod is not very stable, do not allow children to play close to the fire;
- In order not to burn yourself with steam, use a skimmer with a long handle, as well as mittens and aprons made of thick cloth;
- A cauldron with ready heavy pilaf, do not remove it from the heat alone, but rather just put out the fire;
- Do not leave the fire unattended.!
Cooking pilaf in a cauldron on the grill, campfire or outdoor stove is easy. It is enough to purchase special equipment and observe safety precautions..
Experiment with the ingredients. Remember, the main thing in this dish is rice and fat, the rest is allowable variation. Let pilaf be your signature dish!