Pilaf is delicious and hearty 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 this dish to your friends. 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, while you need to mix it several times so that everything is cooked 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. Place two washed heads of garlic and leave to simmer until complete cooking... 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.

Pilaf: recipes

How to cook pilaf in a cauldron over a fire. Recipe with step by step photos and video instructions directly from Uzbekistan. Cook deliciously outdoors. Bon Appetit!

40 minutes

310 kcal

5/5 (4)

Do you know how to cook pilaf in a saucepan? Not happy with him? Then listen to my story. Once I was visiting a friend, and her father cooked own recipe in a cauldron on the grill of an amazing deliciousness of pilaf, which the guests, and I among them, simply instantly devoured to the last rice crumb.
After this hearty lunch I pounced on Uncle Seryozha with questions: where did he learn to cook such a bombastic pilaf? It turned out that he, while undergoing military service in Uzbekistan, found out from local one trick, unknown to the inhabitants of the European part of the USSR - only by cooking pilaf on fire, but not in a pot, but in a real cauldron with thick walls, you can truly enjoy this exceptionally fragrant and hearty dish.
By rewriting proprietary recipe and having cooked pilaf for my own family, I realized - now I will never cook this dish on the stove! Join our gourmet community too!

What you need to know before cooking

Kitchen tools:

• a voluminous cauldron or stewpan with a thick bottom with a capacity of 4 liters;
• deep bowls (several pieces) with a capacity of 270 to 970 ml;
• teaspoons;
• tablespoons;
• linen or cotton towels;

• measuring cup or kitchen scales;
• sharp knife;
• medium and large grater;
• cutting board;
• wooden spatula;
• kitchen potholders;
• blender or food processor.

Ingredients:

To make the perfect classic pilaf, it is best to take a pork neck or breast pulp and in no case choose legs or back. In addition, the most best rice for pilaf - basmati, it can be found in any modern supermarket.

Cooking sequence

This recipe correct pilaf very useful when in the summer you do not want to stand at the stove in a stuffy kitchen, but you want to go to the forest, to the river, or to the beach. We all know that outdoor recreation and wood-fired cooking on an open fire go well together - so why not combine it? Let's rather start making pilaf step by step according to our recipe.

Training:

1. Peel the onion thoroughly, rinse it thoroughly and cut it into small pieces. You can also chop the ingredient with a food processor.
2. Peel the carrots, cut them at an angle into plates about 5 mm thick. Then we fold the resulting petals and cut them into strips.
3. Soak the pork in ice water for about seven minutes, then cut into small pieces.
4. Fill the rice cold water and rinse until the liquid becomes transparent. Then we leave the component in water for half an hour or even an hour.

The first stage of preparation:

Second cooking stage:

A truly amazing pilaf in a cauldron can be made according to this recipe in a multicooker: to achieve a delicious result, fry the ingredients in the "Stew" or "Boil" modes, and then add the prepared rice, stir the mass and set the "Soup" or "Stew" program. Cook your pilaf for twenty minutes, then cancel the program and let the multicooker stand for a while in the "Heat" mode.

Ready! From now on, you know exactly how to cook pilaf over a fire in a cauldron to make it truly perfect. Gently arrange hot pilaf in portioned plates, sprinkle it with chopped fresh or dried herbs and bring portions to the table faster!
My friend recommends additionally draw up pork pilaf in a cauldron with olives, white croutons with cheese and boiled chicken eggs- it looks incredibly beautiful, and the aroma makes even very capricious children run to the table.
Store your food in the refrigerator for two to three days, as meat products spoil very quickly and acquire an unpleasant odor.

Video recipe

The step-by-step cooking of pilaf in a cauldron over a fire according to this recipe can be seen in the video below.

In addition to the type of pilaf just described, there is an unthinkable number of different variations of this amazingly tasty dish, for example, it would be just as correct to make pilaf from beef, and I will now mention the best of them.
Try quite flavorful, delicious

From time immemorial, Uzbekistan has been famous for its exquisite cuisine, a special dish of which is Uzbek pilaf... In ancient times, there was no electricity or gas pipelines, so they cooked Uzbek pilaf in a cauldron over a fire. To this day, in any institution, be it a teahouse, cafe, restaurant or Oshkhona, pilaf is cooked on a fire in a cauldron. The exception is only a few canteens.

Pilaf in a cauldron, on a fire

Finally, summer has come - it's time to relax in nature or in the country. For summer residents and people living in private houses, the tagan should be an indispensable attribute of the kitchen. This is a stand or tripod, as it is also called, under the cauldron. It is very convenient to make a fire in it and it is specially adapted for installing a boiler. In nature, it will not be difficult to build a small hearth with your own hands, setting stones or bricks in the shape of the letter "P". But the most important condition for cooking pilaf is the presence of a cauldron. A cast-iron cauldron can withstand high temperatures and does not deform under strong heating.

Many inexperienced people often ask themselves the question - how to cook pilaf in a cauldron over a fire? We offer you a recipe for pilaf for several servings. Accordingly, we need a small cauldron for pilaf. We will try to teach you how to properly prepare this dish.

Uzbek pilaf in a cauldron on the fire

To cook pilaf on a fire, we first need to stock up on firewood and brushwood in order to make a fire. To make a fire in a tagan or in a homemade hearth. But first, we need to choose the meat. To cook real Uzbek pilaf on a fire, it is advisable to use mutton. When stored properly, lamb meat does not have an unpleasant odor. And it's better to take the meat of a young ram.

This pilaf recipe includes the following ingredients:

1. Meat (lamb) - 0.5 kg.
2. Fat tail fat (fat) - 200 gr.
3. Onions - 3 pcs.
4. Carrots (orange) - 5 pcs.
5. Rice - 2 cups.
6. Sesame oil - 2-3 tablespoons.
7. Vegetable oil - 0.5 cups.
8. Salt, cumin - to taste.

First, let's prepare the products. Cut lard and meat into large chunks. Chop the peeled onions and carrots into half rings and strips. We wash the rice several times until the drained water is transparent.

We make a fire in a tagan or hearth, install a cauldron. Pour oil into a hot cauldron, heat it up and spread fat tail and fry until golden brown, stirring occasionally. Now we put the meat, onion there and fry for another 5-10 minutes, stirring everything. Then put the carrots, pour boiling water, salt, add spices and cumin. Cover slightly with a lid and simmer for 15-20 minutes until the carrots are tender. Over time, load rice into the cauldron, level it with a slotted spoon, add boiling water 0.5-1 cm above the surface of the rice and cook over high heat. As soon as the cereal has absorbed the water, we separate it from the walls of the cauldron with a slotted spoon and pierce it in several places so that the remaining moisture evaporates. When almost all the liquid has boiled away, we reduce the heat, close the lid tightly and leave to simmer for 5-10 minutes. We remove the cauldron from the fire, but do not open the lid for another 10 minutes, so that the pilaf "rested".

Serve to the table in a large dish, laying out the food in a slide. First the rice, then the carrots with onions and chopped meat and lard on top.

Pilaf will be even tastier if offered to guests.

1. Fresh tomatoes and cucumbers - 4-5 pcs.
2. Onions - 1 pc.
3. Greens (dill, parsley) - 1 bunch each.
4. Salad oil - 2-3 tablespoons.
5. Salt to taste.
6. Wash all vegetables and cut into a deep bowl. Season with herbs and oil, salt.

Bon Appetit!

Pilaf with beef on the fire

Currently, tourists from all over the world come to Uzbekistan not only to admire the sights, but also to eat the world's most delicious pilaf. I will describe in detail how to cook such a dish in this recipe for pilaf in a cauldron over a fire.

Ingredients:

1. Beef meat (tenderloin) - 0.5 kg.
2. Onions - 3 pcs.
3. Carrots - 4-5 pcs. (depending on the size).
4. Rice - 2 full glasses.
5. Garlic - 2 heads.
6. Salt, cumin - to taste.
7. A packet of seasonings "For pilaf".

First, clean, wash and cut the food. Meat in large pieces, onions in half rings, and carrots in strips. We wash the rice several times so that the drained water becomes transparent.

We make a fire in a tagan or hearth. Pour the oil into the cauldron, heat it up and put the meat there. Fry well on all sides, add the onion, stir and continue to fry for another 5-10 minutes. After that, put the carrots in an even layer, pour boiling water, salt and add cumin and seasonings. Do not mix. Cover with a lid and simmer until the carrots are cooked for 15-20 minutes. Then we load the rice, level it with a slotted spoon and, if necessary, add boiling water to drown the rice by 0.5-1 cm.When the rice absorbs the liquid, separate it from the walls of the cauldron, make a slide and pierce it to the bottom in several places for complete evaporation of moisture ... Press the garlic into the groats, close the lid tightly and simmer on small fire 5-10 minutes. We remove the cauldron, but do not open the lid for another 10 minutes, so that the palov is saturated with the aroma of seasonings.

Put on the dish in this order: rice, carrots with onions and chopped meat and garlic on the very milestones. Delicious pilaf is ready! We recommend serving it with salad from fresh vegetables with herbs.

Bon Appetit!

The smoke of the fire gives special flavor food, so I strongly recommend not to use strongly smelling wood, such as pine needles. Saxaul or any other tree without a pungent smell is ideal for this purpose.

To the question "?" I will answer that it is not difficult at all. It can be cooked in 1 hour.

Pilaf with quince in a cauldron on the fire

I bring to your attention a very delicious pilaf with quince and raisins. For this pilaf on the fire, we need:

1. Beef (fillet) - 0.5 kg.
2. Onions - 3 pcs.
3. Carrots - 4-5 pcs.
4. Rice - 2 glasses.
5. Vegetable oil - ½ cup.
6. Quince - 1-2 pcs.
7. Raisins - 0.5 cups.
8. Zira, salt to taste.
9. Seasonings "For pilaf" - 1 sachet.

Preparation:

We clean the meat and vegetables, wash and cut them. Meat in large pieces, onions in half rings, and carrots in strips. Divide the quince into 4 parts and remove the core. We wash the rice several times until the water becomes clear.

We make a fire in a tagan or hearth, install a cauldron on it. Pour in the oil and heat it up. Put the meat and fry until golden brown on all sides. Then add the onion and continue frying at high temperature, stirring occasionally for 5-10 minutes. We lay an even layer of carrots and fill with boiling water, slightly covering it with water. Add salt, cumin, spices and raisins. Cover with a lid and cook for 15-20 minutes until the carrots are cooked. We load the rice, level it with a slotted spoon and, if necessary, add enough boiling water to drown the cereal by 0.5-1 cm, no more. We add heat and make sure that the pilaf is cooked evenly. When the water evaporates, we separate the osh from the walls of the cauldron with a slotted spoon, constructing a slide, pierce it through with a spoon to evaporate the moisture remaining at the bottom and simultaneously press the quince slices into the rice. Close the lid tightly and simmer over low heat for 5 minutes. Remove from heat and leave the cauldron closed for another 10 minutes. During this time, we cut the fresh salad.

Put it in a slide on a large platter. First, a layer of rice, then carrots with onions and raisins, and chopped meat and quince slices to the very top. Serve on the table with salad and herbs.

Bon Appetit!

Pilaf from lamb ribs in a cauldron on a fire

The ribs of a young lamb differ especially delicate taste from any other meat. is considered to be easy to assimilate by the human body. It is not greasy and is perfect for diet pilaf.

For cooking, we need the following products:

1. Lamb ribs - 0.5 kg.
2. Vegetable oil - 0.5 cups.
3. Onions - 3 pcs.
4. Carrots - 4-5 pcs.
5. Rice - 2 cups.
6. Garlic - 2 heads.
7. Barberry ½ cup.
8. Salt, cumin - to taste.
9. Seasonings "For pilaf" - 1 sachet.

Divide the meat into pieces of 2-3 ribs, depending on the size. Chop the onions and carrots in half rings and strips. We wash the rice in several stages in running water until it becomes transparent.

Let's make a fire a fire in a tagan or a hearth. Pour the oil into the cauldron and warm it up. Fry the ribs until golden brown, stirring occasionally. Put onions to them and mix again and fry for another 5-10 minutes. Next, lay the carrot in an even layer and fill it with boiling water, slightly drowning it. Pour in salt, cumin, barberry and the contents of a sachet with seasonings. Simmer, covering with a lid for 15-20 minutes until the carrots are cooked. After the time has elapsed, load the rice into the cauldron, level it with a slotted spoon and add boiling water, if necessary. The water should cover the rice by 0.5-1 cm. Too much water has a detrimental effect on pilaf, turning it into porridge during cooking. When the rice has absorbed all the liquid, separate it from the walls of the cauldron with a slotted spoon, fold it in a slide and pierce it in several places to remove the remaining moisture. We reduce the heat, place the garlic in the cereal, close the lid and simmer on a small fire for 5-10 minutes. We remove from heat, but leave the cauldron closed for 10 minutes, letting the pilaf saturate with the aroma of seasonings.

Lay on the dish in layers up the hill. First, rice, then carrots with onions and barberry, and on the very top ribs with garlic. I remind you that while the pilaf was cooking, it was necessary to prepare a simple salad of fresh vegetables with herbs. Serve with pilaf.

Bon Appetit!

Is it possible to cook pilaf in nature without the culinary skills of cooking on an open fire? You can, if you know some of the peculiarities of cooking and understand how pilaf is cooked in a cauldron over a fire - this recipe differs from traditional cooking on the home kitchen and even in a special wood-burning stove.


The first difference is in volumes. This dish is prepared over a fire for a large company. And that's just a plus. After all, as you know, the larger the volume, the richer it is. So, how to cook the most delicious Uzbek dish on a picnic?

How to cook pilaf over the fire

Pilaf in the country is prepared, in principle, from what is at hand, there would be only rice. This dish is variable, it must be based on rice, and the rest is at the choice of the owners. This is pilaf with vegetables. And with mushrooms. Even with fruit, because in the homeland of rice, in the East, it does not have to be meat.

You can cook pilaf on a grill, on a camping wood-burning stove in the garden and, of course, on a fire.

But if you decide to surprise the company and feed it hearty, delicious dish, a safe option - pilaf cooked in a cauldron over a fire with meat.


It can be with different varieties and types of meat, but the principle is the same - cooking pilaf includes cooking zirvak, simmering rice on a fire under a lid, using certain seasonings and the correct ratio of rice, meat, vegetables and water. Whatever it is - lamb, beef, chicken or pork - with any meat it will be delicious and crumbly. And, of course, seasoned with delicious smoke from a fire, which distinguishes "free" pilaf, cooked on the street, from pilaf, cooked on a gas stove at home.

We will tell you how to properly cook pilaf in a cauldron over a fire using classic recipe pilaf in Uzbek. If at the same time you have a ready-made barbecue grill, then this is good, it is easier to cook pilaf on the grill with it. And if not, then make a fire, prepare a tripod or even simple bricks to install a cauldron on them. This is not critical. But the cauldron matters. Before talking about how to cook pilaf on a fire, let's briefly talk about a cauldron. Without thick-walled dishes, you shouldn't start cooking on fire at all - everything will burn or burn altogether.

Ingredients

Now about the products. Pilaf with meat on a cauldron on a fire should contain seven ingredients, which in ancient times were defined for "palov osh" (as Uzbeks call pilaf) by the famous ancient healer Abu Ali ibn Sina.

In his opinion, pilaf should include meat, onions, carrots, fat (oil), rice, salt and water. Subsequently, red pepper pods, garlic, cumin (required!) And barberry were added to the traditional set to add sourness.

And that's it! Nothing else is added! No lavrushkas, black allspice, suneli hops, etc.

About meat

It can be different:

• lamb - ideal for Uzbek pilaf, the flesh of the hind leg is better, where there is both a bone and a lot of flesh;
• beef - the best choice- this is the tenderloin, the softest and most tender part. Add a little fat tail fat to it, and it will turn out very Uzbek;
• pork - also good, good with any part, but the neck is most preferable;
• chicken or duck - both are good. Pilaf with chicken on a fire in a cauldron will require a little more vegetable oil than when cooking fatty duck pilaf.

What rice is needed for pilaf? Again, if you want to do what they do in Samarkand, Fergana or Khorezm, then look for a devzira, a brown-looking variety from Kyrgyzstan and Fergana. If you do not want to think too much about the compliance of food with the canons and just cook delicious common dish then don't think about rice at all.

Take any in the store, even a simple round grain. A smoke, a large mass of pilaf on a fire will do their job, it will still be successful.

You need yellow carrots, they are more aromatic, although they taste similar to ordinary ones. In general, carrots in this case should not be too sweet. Onions are desirable spicy varieties - not sweet, not salad, but burning, spicy.


The proportions of food in the East are about the same, with a predominance of rice over meat. In our country, rice and meat usually weigh the same, but we put carrots and onions less than the main products. Although for pilaf on a fire, the ratio no longer matters much - it will still be tasty.

Campfire pilaf recipe

Now how to make the right dish - a recipe with a photo step by step.
We prepare the fire with coarse wood (for the heat) and thinner, in order to maintain a softer fire. That is, we will chop small firewoods from large logs in advance.
The recipe for cooking on a fire - pilaf in a cauldron:

1. We take all the products equally - one kilogram of rice, meat, carrots, and 700 grams of onion.
2. We make a strong fire under the cauldron - maximum heat is needed to warm up the oil well or quickly melt the fat from the fat tail, if you decide to use lamb fat.
   
   
3. While the fire is engaged, we cut onions, carrots, meat (it does not need to be cut coarsely, it is enough in pieces of 2 * 2 cm).
4. We put a cauldron on the fire, pour oil (250 g) into it or put lard - if lard, then remove the greaves from it.
5. We put a bone with meat in the fat - it will give a special aroma. Frying until Brown until we take it out of the common boiler.
6. Put chopped onion in oil, fry until golden.
7. We do not put the pieces of meat right away, but little by little - our task is not to cool the butter quickly, so that the meat “seals” in the crust and retains its juiciness.
   
   
8. We constantly throw up firewood so that the heat is great. If the wind clogs the flame, close the side of the fire from the wind.
9. The third is carrots. Let us keep it on fire for three minutes, stirring with a slotted spoon. Then we put on top hot peppers, one head of garlic (after washing it and freeing it from the radicular part). Sprinkle everything with cumin (a tablespoon of cumin on a large cauldron), put a handful of barberry, salt, pour boiling water to cover it, and leave to simmer over low heat.
10. Boiling in a cauldron can be reduced by raising the tripod higher, and if this is not possible, then by scattering the burning logs a little on the sides.
    
    
11. While the zirvak (and the sauce in the cauldron is called zirvak), rinse the rice well from starch, then turn on the heat in the fire, throwing small logs, and as soon as it flares up, pour rice into the cauldron.

It is important to try your zirvak for salt again before laying the rice - it should be too salty. The excess will take rice.

Cooking pilaf on the grill is no more difficult than cooking a regular one on the stove. The only thing that will require pilaf cooked on a cauldron over a fire is a little more attention. It is important to maintain the intensity of the fire as described above, otherwise the food will burn.


Ideally, everything is prepared in a cast iron cauldron. In fact, the thicker the walls of the dishes, the better, but if you cook over a fire, and not in a special oven on the fire, then not every tripod can support the weight of a large cast-iron cauldron. If the tripod is not very large, then you can cook in a pot, cast iron or light-alloy-duralumin, the principle of cooking is the same.

The fire is good in any cauldron, however, the larger the container, the better taste... If there is a question of buying a cauldron, do not hesitate and take at least 10 liters.

You won't be able to cook pilaf on the grill, like the Uzbeks, if you don't take care of the lid. Without it, after a while you will get porridge or something like that, but crumbly, one to one rice is possible only with a lid tightly attached to the cauldron or at least with a flat dish to cover the cauldron during cooking.


Finally, the coals - the whole sacrament is prepared on coals, the correctness of steaming the rice depends on their heat. The coals give off a delicious aroma - a little wild, smoky. exhilarating sense of smell. They radiate a gracious warmth, which makes your dish over the fire not just food, but a truly work of culinary art.


When it is almost ready, and the fire has already been dismantled, the time comes for small and dying coals. They bring your creation to perfection. This is the time for slicing a fragrant salad (called achi-chuchuk). from tomatoes, onions and ground pepper. Cut thinly, season generously with pepper, pour in arak - a fiery Uzbek wolf or something else. You have great food ahead of you in good company!

On my outings, I almost always cook. It is impossible to convey this aroma that permeates every piece of meat, every grain of rice. Pilaf cooked in a cauldron always turns out delicious. Also, this dish is very satisfying, and in nature, as you know, the appetite is always good.

Ingredients:

• 1 kg of long rice;
• 600 g pork;
• 2 carrots;
• 2 onions;
• 6 tomatoes;
• salt to taste;
• 1 head of garlic;
• 250 ml olive oil;
• spices for pilaf (cumin, paprika, barberry, turmeric) if desired.

How to cook:

1. For pilaf, take a pork neck, shank, neck, back. Tenderloin will not work as the meat will simply break down into fibers during cooking. Rinse the pork and cut into medium chunks, larger than the goulash. Rinse the rice until clear water and leave in it until it is time to add it to the pilaf.
2. Peel the onions and cut them into small cubes.
3. Wash the carrots with a hard sponge or cut off the top layer, cut into thin short cubes.
4. Install the cauldron over the barbecue or hang over the fire. Pour olive or other into it vegetable oil, wait for a boil.
5. Transfer to boiling oil onion while stirring, wait until it becomes yellowish-transparent.
6. Now put the chopped carrots in the cauldron, simmer, stirring continuously. It's hot enough to stand near the fire, so put on a mitten and grab a long-handled shovel.
7. Rinse and chop the tomatoes in a food processor or mince them.
8. Add tomato puree in a cauldron with vegetables, stir and simmer for another 10 minutes.
9. Transfer the pieces of pork to a cauldron, stir and continue to simmer for another 40 minutes, stirring occasionally.
10. After the indicated time, add spices for pilaf, salt.
11. Then add rice and water in a 1 to 2 ratio (standard proportions). You don't need to stir. Also toss the unpeeled garlic cloves into the pilaf. Now you need to tightly close the lid of the cauldron and open it for at least half an hour. After 30 minutes, open the cauldron and check the rice for readiness. If it's undercooked, close the lid and wait another 5-10 minutes. If the rice is ready, stir and remove from heat.
12. Throughout the entire process, you need to maintain a constant temperature under the cauldron, that is, cook it exclusively on coals, and not on an open fire. I serve with pilaf a salad of fresh vegetables or just sliced ​​vegetables, as well as fresh herbs. Try to cook pilaf in a cauldron over a fire.

Pilaf with pork on the fire

For the preparation of pilaf, I was provided with a set of products. And he turned out to be:

• pork meat - 1.3 kg
• onions - 1 kg
• carrots - 1 kg
• rice - 800 gr
• garlic - 2 heads
• spices for pilaf - a ready-made set
• zira - 1 tbsp. a spoon
• barberry - 1 tbsp. a spoon
• vegetable oil - 2/3 cup
• salt, ground black pepper - to taste

Training:

1. Cut the meat into large pieces.
2. Peel the onion and cut into half rings, 0.4-0.5 cm thick
3. Cut the carrots into thin strips. To do this, first cut it diagonally into long thin plates. And only then cut into long strips with a thickness of 0.4-0.5 cm. Both onions and carrots, men cut me. (Well done !!!)
4. Peel the garlic from the top layer of the husk and cut off the remnants of the roots to the very base. Rinse it under water.
5. Rinse the rice under running water until the water becomes clear. Then fill it with water at room temperature and leave to swell for 20 minutes.

Preparation:

1. Heat the cauldron and pour vegetable oil into it. Warm oil until slightly hazy.
2. Select the meat on the bones and fry it until golden brown. The fire should be large enough, this is necessary so that the meat is fried quickly, then it will be juicy. All the juice will be "sealed" in the meat and will not go into butter.
3. Get the bones into a plate using a slotted spoon.
4. Put the meat on the spot. We lower it along the edge of the cauldron so as not to burn ourselves with oil splashes. We also quickly fry until the appearance golden brown... I don't describe the time anywhere, since I cook on the stove and I have to put firewood in it and regulate the fire. The photographs give a picture to what state you need to fry if you fry on the stove. While we are doing everything on high heat.
5. As soon as the meat reaches the desired state, add the laid out bones and immediately send the onion to the cauldron. It should be mixed and then fried, stirring occasionally. Make sure that the onions do not burn. We fry it until golden brown and translucent. In the finished pilaf, it should not be visible at all.
6. When the onions are ready, add the carrots. Then mix the contents. Add spices: cumin and I have ready-made spices for pilaf. If you do not have spices in the set, then buy cumin, ground coriander (or you can grind it yourself in a mortar) and barberry for him. The rest of the spices can be added as desired. I usually add a pinch of saffron for the scent, paprika for the color, dried herbs for the scent.
7. You also need to add salt. This is roughly a dessert spoon. At first, I add a little more than half a tablespoon, and when I add rice and water, I taste and add salt finally. And of course you need pepper. We add it to taste. You can only a pinch, you can half a teaspoon. And who likes it sharper, then you can add a small piece of red hot pepper.
8. Fry the carrots for 3-4 minutes and add a little boiled water. What we have achieved is called "zirvak" in Uzbekistan. That is, it is the basis of any pilaf. If everything is done correctly, the pilaf will be tasty and aromatic.
9. We simmer meat with vegetables for about 20 minutes. During this time, the meat becomes 80-85% ready. You can cut a small piece to sample and taste it. It is already chewing well, but while it is being cooked with rice, it will become very soft.
10. Almost all the water has boiled away, if there is a little left, it's okay, it won't hurt. Add garlic to zirvak. We put it, sticking it between the meat pieces so that it does not float. Being half in zirvak and half in rice, it will give all its flavor up and down. And pilaf will get that unforgettable aroma of real Uzbek pilaf.
11. Drain the water from the rice and put it in the cauldron, evenly distributing it over the entire surface. You need to lay it out in such a way that it completely covers the meat and carrots.
12. Boil water in advance. And through the holes in the slotted spoon pour water about 2 cm above the rice level. Uzbeks check the water level with their index finger. It is lowered into water, the water should reach its first phalanx.
13. Let the water boil and boil for 2-3 minutes. Taste salt and pepper. If you want to add, then add. As long as there is a lot of water, it will "carry" the salt to the right place. When the water has already boiled away, it will be too late to salt.
14. We also boil rice over high heat until the water becomes invisible. That is, it should still remain at the lower level, but it will no longer be on the surface. At the same time, the rice is almost ready by 90% percent.
15. It's time to make a slide and turn down the fire. I rake the wood, remove it to the sides, and close the damper so that there is no air access and the fire becomes very small. I make a slide with a slotted spoon. To do this, I take the rice from the edges and move it towards the center. At the same time, you do not need to touch the lower layers with meat and carrots.
16. When the slide is ready, take a thin stick, you can use a Chinese one, and make several holes to the very bottom. I have no stick, and I make holes with a spoon handle. Why do we make holes. First, we need to evaporate all the water, and secondly, bring the rice to full readiness... Therefore, steam will escape through the holes so that there is no water left, and at the same time the rice will steam. The lid will need to be closed.
17. Pilaf will languish in this way for 10-15 minutes. You can check whether there is water left or not by opening the lid and looking to see if there is still liquid around the edges and in the holes made. Or by slightly moving the rice with a slotted spoon from the edge of the cauldron. When you open the lid, make sure that water does not drip back into the cauldron from it.
18. When there is no water left at all, turn off the fire (and in my case, completely remove the wood). Cover and leave to rest and infuse for 15-20 minutes.

Pilaf serving:

1. Pilaf is served on a large flat dish, laid out in layers in the reverse order, as it was laid. You don't need to mix anything in the cauldron.
2. First, put the rice in a dish. Then the carrots.
3. Our meat is cut into large pieces. Therefore, we take it out on a cutting board and cut it into smaller pieces. Put it on top of the carrots. And put the garlic on top.
4. Sprinkle with chopped herbs on top.

Pilaf at the stake

Ingredients for 12 servings:

• Rice - 1 Kilogram (Thai Parboiled Rice)
• Lamb - 1 Kilogram (meat and ribs)
• Carrots - 1 Kilogram
• Onions - 4-5 Pieces
• Garlic - 3-4 Pieces
• Capsicum - 2-3 Pieces
• Vegetable oil - 300 grams (fat can be used instead of oil)
• Spices - - To taste (cumin and barberry)
• Salt - - To taste

Step by step:

1. First of all, we need to prepare the food. This can be done while the fire is burning. Cut the meat into small cubes with a side of about 3 centimeters. Cut carrots into strips, onions into rings (one head must be left intact). We wash the rice several times under cold water, and then completely fill it with water and add a little salt.
2. When the cauldron is thoroughly warmed up over the fire, we begin to melt the fat from the bacon, or simply pour vegetable oil into the cauldron. Dip a whole head of onion into hot oil. We fry it until it turns brown in color, then remove it.
3. Now put the ribs in the butter and fry them for 5 minutes, stirring occasionally.
4. Transfer the fried ribs to a plate.
5. Now you need to wait a little until excess moisture evaporates from the oil. Then put the chopped onion in a cauldron and fry it until golden brown. Add meat to the onion and fry it until golden brown.
6. When the meat begins to turn reddish, put the carrots cut into cubes into the cauldron.
7. Do not stir the carrots for several minutes until they soften a little from the steam. Then we begin to fry it, stirring constantly. We do this within 15-20 minutes.
8. Now add one handful of cumin and barberry, fry for literally more minutes. Then pour in boiling water so that the liquid completely covers the meat and salt. We spread the ribs and whole heads of garlic. Cook over low heat for about 40 minutes.
9. After the time has elapsed, light the fire at full power and put the pepper in the cauldron.
10. Now we lay out the rice and gently level it.
11. Carefully pour in boiling water using a knife or slotted spoon so that the liquid is 1.5-2 centimeters higher than the rice.
12. We make low heat and cook pilaf under a closed lid for about 20-25 minutes. If necessary, add a little water and sprinkle with raisins at the end of cooking.
13. Mix the finished rice and serve. Bon appetit, everyone!

Pilaf on a fire (classic recipe)

Pilaf in a cauldron is prepared for big company, therefore, you need a lot of products. We will cook for 20 people.

Ingredients:

• meat (pork or beef) - 2 kg;
• rice - 1.5 kg;
• sunflower oil - 400 g;
• onions - 1 kg;
• carrots - 2 kg;
• water - 3.5 liters;
• garlic - 200 g;
• salt, pepper, herbs.