Gas stove for cooking pilaf. Pork pilaf in a cauldron - step-by-step cooking recipe

Properly prepared pilaf is not only a satisfying, but also a beautiful dish. The finished rice turns out crumbly and absorbs the color, smell and taste of other ingredients and spices of the dish. Classic pilaf is prepared with lamb meat, but in adapted recipes the meat of other animals, even poultry, is also allowed. You can learn how to cook delicious pork pilaf using this recipe with step-by-step photos.

To prepare pilaf for a company of 5-8 people, take:

pork – 600 gr;

long-grain rice – 400 g;

carrots – 2 pcs.;

onions – 2-3 pcs;

vegetable oil – 1 cup;

garlic – 2 heads;

bay leaf, cumin, black pepper, barberry, salt.

How to cook crumbly pork pilaf

Peel and wash the carrots and onions. Cut the onion into large cubes and place in a frying pan heated with oil.

Do not grate the carrots, but cut them into strips or pieces. Add chopped carrots to onions.

Fry until the carrots become soft. Then add bay leaf, cumin, 4-5 black peppercorns, barberry and salt.

Wash the meat and cut into small pieces.

Stir and fry the meat along with vegetables.

Peel the garlic so that the heads remain intact.

Pour the meat and vegetables into a cauldron or deep pan with thick walls. Place the heads of garlic into the roasting pan.

Rinse the rice until clean. Spread it evenly over the meat. Add water so that it covers the rice by 1-1.5 cm. Cover the cauldron with a lid and simmer over low heat for 15-20 minutes.

Determine the readiness of the pilaf by the degree of readiness of the rice. Let the pilaf stand for 20-30 minutes. Then remove the lid, cover the pan or cauldron with a large dish and turn it over, thus transferring the pilaf onto the dish. The fluffy rice will form the base and will be covered with a mountain of bright carrots and beautiful aromatic meat.

Classic pilaf is a traditional dish of oriental cuisine, which is popular in many national cuisines of the world. In Asian countries, cooking pilaf in a cauldron is a special ritual, without which not a single event is complete. There are many recipes for the preparation of which a variety of products are used, so it can differ not only in taste, but also in the method of preparation.

Due to the fact that heat is distributed evenly in thick-walled dishes, food does not burn and is cooked at the same time. This is how the dish acquires its unique taste, which is the stuff of legends. This cookware has many advantages in terms of the cooking method: pilaf in a cauldron can be cooked not only over an open fire, but also on a gas and electric stove, and even in the oven. Regardless of the chosen cooking method, the dish turns out very tasty and unusually aromatic.

How to cook pilaf in a cauldron

Prepared in a cauldron over an open fire. However, there are certain secrets on how to properly prepare tasty and crumbly pilaf, which can be used to cook this dish even at home. Its cooking time largely depends on the type of meat chosen - chicken and turkey cook faster, while cooking beef takes the longest.

Classic pilaf is prepared in two stages: preparing zirvak and adding the cereal part. Meat, chopped vegetables, dried fruits and spices are fried in a large amount of oil or fat, filled with water and cooked until the meat is cooked. After this, the prepared cereal is added and the missing amount of cold water is poured in. The pilaf is brought to readiness in a cauldron over high heat. Readiness is characterized by evaporation of the liquid.

What you need to prepare pilaf

To prepare pilaf you will need: a cauldron with thick walls, a board for cutting meat and vegetables, a sharp knife and a grater. Also for cooking you may need additional utensils and kitchen tools: a spoon with a long arm for mixing food, a sieve or colander for washing cereals. To cook pilaf in a cauldron, be sure to add cumin, turmeric or other spices, vegetable oil or fat.

Cauldron for cooking pilaf

When choosing dishes, it is very important to pay attention to the material from which it is made. A stainless steel cauldron covered with a layer of enamel looks good, but is completely unsuitable for preparing Uzbek pilaf. The main disadvantages of such dishes are thin walls that do not retain heat. Another disadvantage is the coating, which burns when used at high temperatures. A good cauldron should have thick walls and a good thick bottom, the thickness of which should be at least 1 centimeter.

A cast iron or aluminum cauldron is the most suitable utensil for preparing real pilaf. It is also good to use a copper cauldron; it conducts and retains heat well. The best material for a cauldron for pilaf on fire is cast iron.

Which cauldron shape is best for pilaf?

The shape of the cauldron can be different. A hemisphere with a rounded bottom is considered ideal for use on an open fire. To cook pilaf on the stove, you can take a cauldron with a straightened bottom. The lid should fit tightly to the edges of the dish.

The optimal volume of a cauldron for pilaf

The size of the cauldron is selected depending on the number of servings for which the dish is prepared. The optimal container volume is 15-20 liters; it is suitable for preparing pilaf for both 4 and 10 servings. At home, it is best to use smaller cauldrons, a suitable volume of 8-10 liters.

Ingredients

All products for pilaf must be prepared in advance. The classic set of products includes: cereals (rice), onions, carrots, dry barberries or raisins, spices and seasonings, oil or animal fat.

Preparing Ingredients

  • The rice is washed well in running water, each time thoroughly draining off the remaining starch powder and dust. After this, the cereal must be placed on a sieve to remove excess liquid. Some varieties of rice are pre-soaked in hot and salted water. Soaking time ranges from 20 minutes to several hours. Some varieties of rice should not be soaked as they become too boiled.
  • The meat is chopped or cut into small pieces; the best option is pieces of pulp on the bone. If you are preparing a large portion, the meat can be cooked in large pieces and cut into pieces when placing it on plates or a common dish.
  • The onion is chopped into rings or thin strips no more than 3 millimeters thick. Carrots are cut into strips or thin strips, the thickness of which should also not be more than 2-3 millimeters.
  • Barberry can be added either fresh or dry. Herbs and spices are selected depending on the type of meat or fish.

Recipe

The process of preparing this oriental dish can be divided into several main stages. By following the order recommended by professional Uzbek chefs, you can prepare pilaf in a cauldron even from simple and affordable products at home - a wonderful treat with an oriental flavor.

  • Heating oil or fat. The cauldron must be placed on medium or low heat, pour in oil or fat cut into small pieces and heat well. Heating is completed after white smoke starts to appear.

  • Zirvak. Preparing zirvak is the main and crucial stage. The final taste of the dish will depend on its quality, so you should approach the process very responsibly. The meat is placed in calcined oil and fried until golden brown. Then onions are added, and at the very end - carrots. The products are poured with hot water, salt and spices are added, and simmered at an even boil until the vegetables are soft. It is very important that the zirvak does not become cloudy, otherwise the rice will not absorb liquid well.

  • Laying cereals. The last step is to add rice or any other cereal and bring the pilaf to readiness. The prepared rice is placed in a heap in the center of the dish, after which it is evenly distributed over the entire surface. Water is added; it should be 1-2 centimeters above the cereal. Cook the treat over high heat until the liquid has completely evaporated. Then reduce the heat and cover the dish with a lid, leaving the pilaf to steam until ready for another 10-15 minutes. Before serving, the pilaf is stirred.

Pilaf in a cauldron at home

Traditional Uzbek pilaf can be prepared at home. Pilaf in a cauldron over a fire or cooked on a stove will taste no different if you follow the recommendations and advice of professional chefs. Using the classic recipe, choosing good quality products and the “right” cauldron, you will always have a wonderful treat on your table - the pearl of oriental cuisine.

Products:

  • Meat - 700 g
  • Long grain rice - 3 cups
  • Carrots - 100 g
  • Onion - 100 g
  • Zira - 1 tsp.
  • Barberry - 1 tsp.
  • Turmeric - 1 tsp.
  • Garlic - 1 head
  • Vegetable oil - 100 ml
  • Salt, black and red pepper - to taste

How to cook:

This recipe for pilaf in a cauldron is suitable for serving with any type of meat (beef, lamb or pork). Place the cauldron on the stove, turn on medium heat and heat the oil. Cut the meat into small pieces, chop the onion into rings, and chop the carrots into strips.

Place the meat in a cauldron and fry well until golden brown.


Add onions and carrots, fry until vegetables are soft.


Pour in salt and spices, barberry, cumin and turmeric, mix and add hot water to cover the food. Cook the zirvak over medium heat for 30-40 minutes. If you are cooking with chicken, the cooking time can be reduced to 20 minutes.


Rinse the rice well, drain in a colander and place in a zirvak on top of the food. Do not stir! Using a spoon or spatula, smooth out the cereal so that it lies in an even layer.


Carefully pour in hot water and bring the pilaf to a boil. After this, reduce the heat, cover the cauldron with a lid and cook until the water has completely boiled away.


Wash the head of garlic, dry it and place it in the middle of the rice. Close the casserole with a lid again and let the pilaf cook until done over low heat for another 20 minutes.

Innings

The finished treat should be mixed well and placed on a wide flat dish. Serve with fresh vegetable salads, pickles and plenty of fresh herbs. Bon appetit!

Video: cooking pilaf in a cauldron over fire

Every housewife wants to serve something tasty and original to the table. An excellent option is traditional Uzbek pilaf in a cauldron, which is not so difficult to prepare if you find a detailed step-by-step recipe with photos. 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, find out about the cooking options for this oriental dish. First, you'll need to prepare a cast iron cauldron, although some people prefer to use a saucepan. 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 done on a grill, a fire or a stove. Sometimes a rice dish is even prepared in the oven. According to the classic recipe, the main stages of preparation consist of the following steps:

  1. First, heat the oil and fry the onion.
  2. Next, fry the meat with carrots.
  3. Add salt and spices.
  4. Place rice.
  5. Fill with water and cook without a lid.
  6. Collect the rice in a mound and continue to simmer the pilaf under the lid.

On the grill

Almost any type of pilaf can be prepared outdoors using a barbecue. Making this dish is not very difficult, the main thing is to choose the right ingredients. To prepare the grill, you will need to light the wood and coals, then wait until they burn out and begin to smolder. Then place the cauldron on the grill. When it warms up, pour in vegetable oil. Next, follow the previously chosen recipe with 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. The ideal meat for the classic version is lamb, but if necessary, you can replace it with beef or pork. For cooking over an open fire, a set with a tripod or stove is a convenient option. Light the stove/tripods, place the cauldron in a special hole in the stove or on a tripod. Heat the oil until lightly smoky and follow the selected recipe with photo.

On the stove

Most lovers of oriental dishes cook pilaf on a gas stove, because... This is a more affordable option, because you don’t need to go out into nature and start a fire. The bottom of the cauldron should be such that it fits well on the burner. Don't forget to rinse the rice until the water is clear beforehand - it would be a good idea 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 chosen option.

Recipes for pilaf 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, but it’s 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 much depending on the option, the main thing is that they are fresh. Among the popular pilaf recipes are:

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

Uzbek pilaf in a cauldron

  • Number of servings: 10.
  • Calorie content of the dish: 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 holiday table, but also for a simple family dinner. Pilaf is not only tasty, but also filling. Not a single event in Uzbekistan is complete without its preparation - it is the basis of many meals in this country. The recipe for real Uzbek pilaf differs in different regions of the country.

Ingredients:

  • rice – 1 kg;
  • lamb – 1 kg;
  • carrots – 1 kg;
  • vegetable oil – 300 ml;
  • bulbs – 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. Wash the rice, cut the lamb into medium pieces. Peel all the carrots and 3 onions.
  2. Cut the carrots into 1 cm thick bars, and the onion into half rings (thin). Peel the garlic.
  3. Heat the dishes, pour in the oil and heat it.
  4. Add the remaining onion to the hot oil - fry it until black, then remove.
  5. Add the onion and stir gently until golden brown. Then add the meat and fry until a crust forms.
  6. In the next step, lay out the carrots. After a few minutes, stir everything. Salt the zirvak (i.e. the base), add cumin, coriander, and barberry.
  7. Reduce heat to medium; cook carrots until soft. Pour boiling water in a 2 cm layer, add hot pepper, reduce heat.
  8. As a rule, the entire base is left to simmer for about 1 hour, after which the rice is spread in an even layer. Next, pour in boiling water to cover the rice with a 3 cm layer.
  9. Reduce heat to medium and add both heads of garlic once the water has been absorbed.
  10. Lightly hit the rice with a slotted spoon, and if the sound is dull, then make several punctures in it, all the way to the bottom.
  11. Level the surface, cover with a plate and lid. Reduce heat to low and leave the dish for half an hour.

Turkey pilaf

  • Cooking time: 2 hours 30 minutes.
  • Number of servings: 3-5.
  • Calorie content of the dish: 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 will need to buy poultry fillet and find a suitable cauldron. Turkey meat is not as lean as chicken, but it does not contain much fat. 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 frying pan with oil, place pieces of turkey meat about 2 by 2 cm in size. Fry until golden brown.
  2. Peel and finely chop the onion. Add it to the meat and fry for 4-5 minutes.
  3. Cut the carrots into thin strips and add them to the total mass.
  4. After frying the base for a few more minutes, add rice. Salt, add spices, drown the garlic cloves (peeled).
  5. Fill everything with water so that it covers the zirvak by 1 cm. Cook covered over low heat for 40-45 minutes.
  6. After waiting for complete readiness, mix the whole mass thoroughly and serve the dish hot.

Rabbit pilaf

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

Since this rice dish migrated from the East to many other countries, its recipe has acquired great diversity. Some options have undergone many changes. Rabbit meat was often used instead of lamb or beef. This dish turns out no less tasty compared to the classic version. To answer the question of how to prepare a rabbit dish, all that remains is 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 stems – 70-80 g;
  • vegetable oil, spices, salt - to taste.

Cooking method

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

Recipe for pilaf with chickpeas in a cauldron

  • Cooking time: 2 hours 30 minutes.
  • Number of servings: 6-7.
  • Calorie content of the dish: 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 aroma of your culinary creation. This hearty oriental dish is suitable for both a festive table and an ordinary family lunch or dinner. Chickpeas will make the pilaf even more satisfying, but the taste will not suffer at all! The main thing is not to make a mistake with the amount of ingredients and the sequence of actions. If all stages are strictly followed, the dish turns out 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 tbsp.

Cooking method:

  1. Soak the chickpeas for at least 12 hours, cut the carrots into strips or grate them. 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 and simmer for about half an hour.
  4. At the same time, boil the rice using salted water.
  5. After half an hour, add chickpeas, garlic, and cumin to the meat. Add your favorite spices and raisins if desired.
  6. Replace the lid on the container. Simmer the whole mass for about 10 minutes, then add boiled rice to it.
  7. Mix all the ingredients and keep the dish on the fire for a few more minutes. You can serve pilaf with chickpeas to the table.

With duck

  • Cooking time: 2 hours.
  • Number of servings: 8-10.
  • Calorie content of the dish: 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 that difficult to prepare; the dish turns out aromatic and very tasty. Duck meat goes well with rice, and it is especially good in pilaf. With this option, you can cook either from the legs of the bird or 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;
  • onion – 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 water over the fried pieces, add 1 teaspoon of salt and spices. Simmer for approximately 1.5 hours.
  3. Take care of the vegetables - peel the carrots and onions. Grate the carrots and cut the onion into half rings. Fry everything together until fully cooked in a separate container.
  4. Rinse the rice thoroughly under running water. Add rice, fried carrots and onions and salt to the cauldron with duck.
  5. Stir everything, add water if necessary, the level of which above the rice should be about 1.5 cm. Place the garlic - peeled or peeled.
  6. Close the lid and cook the whole mixture over medium heat for half an hour.
  7. After the allotted time has passed, try the rice. If it turns out to be ready, you can remove the dish from the stove.

With Chiken

  • Cooking time: 2 hours 30 minutes.
  • Number of servings: 10.
  • Calorie content of the dish: 1034 per 100 g.
  • Purpose: for lunch, dinner.
  • Cuisine: Asian.
  • Difficulty: medium.

To prepare a tasty, satisfying and aromatic pilaf, you don’t have to go to the store or market to buy lamb or pork. You can use chicken meat for cooking. In this case, 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 the finished pilaf hot, garnished with parsley.

Ingredients:

  • white long grain rice – 1 kg;
  • chicken – 1.5 kg;
  • carrots – 500 g;
  • vegetable oil – 300 ml;
  • apricots – 150 g;
  • zira – 1 tbsp;
  • 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 half cooked.
  2. Wash the chicken, cut it into pieces, removing all large bones.
  3. Peel all the carrots and 3 onions. Cut the first one into strips, the onion into half rings. Cut each quince into 8 pieces, removing the core. Rinse the apricots with hot water.
  4. Heat a cauldron, pour oil into it and heat it. Add the remaining onion, fry it until black and remove from the cauldron.
  5. Place the onion rings in the cauldron, fry them until dark golden brown, then add the chicken. Fry until a crust appears.
  6. Add carrots to the total mass. Cook for about 10 minutes, stirring lightly. After this, add cumin, coriander, salt.
  7. Reduce heat to medium. Cook until carrots are soft, about 7-10 minutes.
  8. Pour boiling water into the cauldron in a 2 cm layer, add apricots, quinces, barberries, and hot peppers.
  9. Reduce heat and simmer the pilaf base for an hour.
  10. Spread the rice onto the base in an even layer and increase the heat to high. 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, reduce the heat and cook until fully cooked.
  12. Without hitting the rice too hard with a slotted spoon, listen; if the sound is dull, then make several punctures in the rice to the bottom. Next, level the surface, cover the dish with a plate and a lid. Reducing the heat to low, leave the pilaf for half an hour.

Video

Today there are many ways to prepare real homemade pilaf. To do this, they use a fire or barbecue in nature, and gas or electricity from a kitchen stove; modern multicookers are often used. The choice of cookware is important. In camping conditions, this can be a pot or cauldron, but at home you can take a saucepan, a stewpan, pots, a duck roaster and even an ordinary frying pan. In what container is it best to make pilaf?

According to the Uzbek traditions that gave us this dish, the most suitable utensil is a cauldron. With its help, a special oriental cooking technology is followed, thanks to which the rice is not boiled, but steamed, which is why it turns out so crumbly and soft. Thick walls and bottom allow the pan to heat up on all sides at the same time, so all the ingredients cook together without burning. This is the advantage of a cauldron over a saucepan - you don’t have to constantly stand at the stove, monitor the fire level and periodically check whether the zirvak is burnt.

Try making this delicious Uzbek dish for your family. Take a magical cast iron casserole, fresh ingredients, and follow our recipe step by step with photos or instructional video. If all the step-by-step steps are followed correctly, then a delicious lunch is guaranteed to appear on your table in the shortest possible time.

Recipe for pilaf in a cauldron


The choice of meat for this dish should be approached responsibly, since Uzbeks only call rice and lamb pilaf. You can use pork, beef, veal, lean turkey. Dietary chicken pilaf also turns out great. You can do without meat altogether, and prepare a vegetarian vegetable rice side dish, even using frozen mixtures.

Almost every family has its own way of preparing the dish: some add dates, raisins and dried apricots to pilaf, others cook bulgur, buckwheat or chickpeas instead of rice. No matter how many ideas there are, they all have the right to exist, because there is no one exact guide to creating pilaf. This dish has long gone beyond the boundaries of Uzbek traditions, and in Moscow alone there are more than a thousand chefs who can prepare it according to the original and new recipe.

Another important component of pilaf is rice. Which variety should I choose? Uzbeks advise using regular long-grain. In fact, you can take any cereal, the main thing is to maintain the correct ratio of rice and water, and also during cooking, periodically ensure that the pilaf does not turn into porridge.

Advice: if you are not confident in your abilities, you can take already steamed cereal - due to heat treatment, such rice will not stick together, it does not need to be pre-soaked in water or washed.

Ingredients

Servings: – +

  • mutton 1 kg
  • rice 1 kg
  • bulb onions 300 g
  • carrot 400 g
  • hot red pepper4 things.
  • vegetable oil300 ml.
  • salt 1.5 tbsp.
  • garlic 3 heads

Per serving

Calories: 257 kcal

Proteins: 8.2 g

Fats: 15.8 g

Carbohydrates: 20.5 g

60 min. Video recipe Print

    The rice must be prepared first: rinse several times in running water until it is completely transparent. Then fill the cereal with warm water and set aside for a while. If you are using parboiled rice, you can skip this step.

    Heat the cauldron over high heat. The whole point of cooking zirvak is to quickly fry the ingredients, so don't be afraid to turn the burner on high.

    Add oil to the cauldron and heat it.

    Peel the onion, wash it and cut it into half rings. Before throwing it into hot oil, make sure there is no water on it, otherwise there is a risk of getting burned, as the liquid will instantly boil in the oil.

    Fry the onion over high heat for 5 minutes until it turns golden brown. During this time, the water will evaporate from it, so in the future the meat will be fried and not stewed.

    Cut the lamb into cubes or cubes of one and a half centimeters, and then place it in a cauldron and fry on both sides for 10 minutes.

    Carrots for pilaf are traditionally cut into thin strips 4 cm long, but in some recipes it is permissible to grate them or chop them into cubes; this is a personal matter for everyone. Fry the zirvak for another 5 minutes.

    Reduce the heat to medium, add 50 ml of water to the cauldron, and under a closed lid, simmer all the ingredients for 30-40 minutes until the lamb is ready.

    When the meat is cooked, pour salt into the zirvak - the broth should be slightly salty, this is normal, since we do not salt the rice. If you wish, you can add various spices like cumin, turmeric or barberry, but the essence of pilaf is not in them, but in the main ingredients.

    Wash the red pepper, dry it with towels and put it in zirvak without removing the stalk.

    Drain the water from the rice and, using a spoon, carefully place it on top of the cauldron in an even layer, spreading it over the entire surface.

    Trying not to damage the integrity of the rice layer, fill the pilaf with hot water so that it covers the entire mass by 2 centimeters.

    We peel the garlic, wash it, but do not separate it into slices. When the liquid is absorbed into the rice, stick the heads of garlic into the pilaf.

    Now we need the water to boil as quickly as possible, so close the cauldron with a lid, turn on high heat and cook the whole mass for several minutes until it boils

    Then reduce the heat to medium and remove the lid until the end. During the evaporation process, under no circumstances should the cauldron be closed.

    The rice will cook for about 30 minutes. Taste it - if it is still raw and all the water has boiled away, you can add a little more, but do not overdo it, otherwise the cereal will turn into porridge.

    You can stir the pilaf at the very end, after the rice is cooked. At this time, we find and remove pepper and garlic from the entire mass.

    Features of cooking on different stoves


    Chefs all over the world prefer to cook on gas stoves, since the food is heated evenly and instantly, and when turned off, this heating immediately stops, which allows you to control the entire process from beginning to end.

    Cooking on an electric or gas stove, however, is no different, although an electric stove is much easier to use and clean, and it is also easier to cook food in thin-walled containers.

    Much more attention should be paid to the induction cooker, because it has a very high heating rate. For such stoves, you need to buy specialized cookware and use, for example, a cast iron cauldron, since the only condition is that the bottom be magnetic.

The guest of my table is the most popular oriental dish with meat and rice! Did you guess that this is pilaf? I cook pilaf more often on Saturday. In the morning you have the opportunity to go to the market for fresh meat. My family likes pork. The meat is soft, without specific flavors and cooks quickly.

The classic recipe for pilaf with pork is a recipe with a basic set of ingredients for pilaf. The most delicious pilaf that can be cooked from pork. I have already prepared it and am sharing the recipe with you. Classic pork pilaf in a cauldron on the stove turned out aromatic and very satisfying. I confess, I ate almost a third of the cauldron myself - which is not good. When you eat, it’s impossible to stop, and then it’s too late. But after eating pilaf the day before, you don’t feel like eating at all in the morning. My breakfast happened late in the evening - it was again my favorite pilaf. This weekend was so high in calories.

The classic composition of products for pilaf: meat, rice, onions, carrots, salt, garlic, vegetable oil and spices for pilaf. We use pork as a meat ingredient.

I take selected cuts of pork tenderloin. I cut into large cubes or sticks. I chop onions into large cubes, and carrots into large strips.

I put a cauldron on the stove. I heat it well with vegetable oil. I fry the meat in a cauldron until golden brown. First, moisture will form - it should all boil away. At this time, the pork is not salted. Our meat was nicely browned. Add chopped garlic.

We continue to fry the pork in the cauldron along with the garlic. Now you can add salt. A crust has formed, which means that after adding salt, the meat inside will remain very juicy.

Add onions and carrots to the meat. Fry while stirring until the onions and carrots are golden. During frying, the heat should be at maximum. Season with pilaf spices and pepper.

Mix. Saturate the roast with the aroma of spices for another 5 minutes. What we have now is called the basis for pilaf - zirvak.

Rice should be washed well or soaked in salted water for 1 hour, then freed from water and added to zirvak. I recommend soaking the rice in advance.

Pour boiling water over it. The water should cover the rice two fingers up. If you did not have time to soak the rice in salted water, add 1 tsp to the cauldron. salt. Then close the cauldron with a lid and cook the pilaf on maximum heat for about 1 minute, allowing the contents of the cauldron to boil.

Next, switch to low heat. Cook the pilaf covered over low heat for 15-20 minutes. Turn off the stove. Wrap the cauldron in a warm blanket. Let the pilaf simmer, saturate and absorb the aromas of spices and vegetables.