Fragrant pilaf in a cauldron over a fire is an excellent picnic dish instead of traditional kebabs. It is more difficult to cook it on the grill than on the stove. It is necessary to thoroughly approach the process so that the result is pilaf, and not rice porridge with meat.
Pilaf in a cauldron over a fire: important recommendations
The success of the entire event depends mainly on two things:. To cook pilaf on the grill, you need a thick-walled cauldron with a lid. Its volume depends on the number of people.
The ideal meat for classic pilaf is lamb. As a last resort, it can be replaced with pork or beef. Chicken and turkey are not suitable for pilaf on a fire, since their meat on an open fire will quickly turn into dry burnt pieces.
It is important that the cauldron is at the beginning of cooking pilaf. The ideal solution is a separate person who will keep an eye on the fire all the time.
Pilaf on the grill: ingredients
For 5-8 servings you will need:
- 1 kg of meat;
- 1 kg of rice;
- 1 tsp cumin;
- 1 kg of onions;
- 1 kg of carrots;
- 1 tsp dried barberry;
- 2 heads of garlic;
- 1 tsp turmeric;
- 1 tbsp. l. salt;
- 1 pod of hot pepper;
- 250 g of vegetable oil.
For the preparation of pilaf, meat and vegetables are usually taken. If desired, you can increase the amount of meat. Carrots add sweetness to the dish. If you don't like it, just reduce the amount.
Choosing the right ingredients for campfire pilaf
Better to take - it tastes better. Not every part of the carcass is suitable for pilaf. It is advisable to opt for soft meat. The ideal option is a neck, tenderloin, entrecote. Leave the ribs and shanks for the shurpa at the stake.
For cooking pilaf on the grill, it is recommended to use. If it is not there, you can take sunflower, but by no means creamy or olive.
You can take almost any rice. The easiest option is steamed. Sorts such as. The most important thing is that the rice should be oblong. A product with round grains is not suitable for real pilaf.
There is a type of rice bred specifically for the preparation of pilaf - "Devzira". The special growing conditions and processing made it fragrant and capable of absorbing a lot of meat fat, spices and water. However, this rice is not cheap.
Pilaf in a cauldron on the grill: detailed step-by-step cooking
First, prepare all the ingredients you need. Cut the meat into large pieces. It should be remembered that in the process of cooking on a fire, it will get very hot and, as a result, will decrease in size.
Cut the onion into thick half rings, the carrots - into cubes or strips, but very large. Rinse the garlic heads well and peel off the outer husks.
Prepare rice. It is important to wash it properly. Rice should not be left under running water, and then just periodically grind the grains with your hands. Place the cereal in a large bowl, add water and stir by dipping your hands from the edges of the crockery and lifting them out of the middle. Drain the cloudy water and repeat the procedure as many times. Pour the washed rice with hot water and set aside for 1-2 hours.
Make a fire. The fire must be strong. To do this, make a large fire. Place the cauldron on the fire and start preparing the base of pilaf - zirvak.
Pour in the oil, let it ignite. Place the onion in the cauldron, having previously disassembled it into scales. Stir occasionally, otherwise the onion may turn into coals. The root vegetable will reward the oil with aroma. Fry the onion until golden brown, then remove it from the cauldron using a slotted spoon.
Wait for the oil to boil. This is necessary so that it subsequently “chops off” the meat pieces, that is, does not allow the juice to come out of them. The oil should begin to smoke slightly.
Carefully place the pieces of meat, one by one, so as not to bring down the temperature of the cauldron. Otherwise, the meat will not start to fry, but to stew! Use a slotted spoon to turn the pieces over so they are browned on all sides.
Add onion half rings to the meat. Remember not to burn them. The onion should become transparent.
Add the carrots and wait until they start to soften.
Pour water into the cauldron so that the vegetables and meat begin to stew. The liquid should be. Wait until it starts to evaporate.
Salt the zirvak to taste. Stir the ingredients. The salt will begin to break up the vegetables.
Add spices: barberry and turmeric. The first will give the dish a pleasant sourness, and the second - a beautiful color.
Place the garlic and hot pepper in a cauldron. Try, otherwise the pilaf will turn out to be too spicy.
Add rice and flatten it. At this stage, you can add salt to the dish again. Add the base of the spicy bouquet - zira. Cook the rice until half cooked, then cover the cauldron with a lid and continue simmering the cereal for 15-20 minutes. Preliminarily reduce the fire by putting out burning coals from the fire.
Remove the garlic and hot pepper from the cauldron. Collect the pilaf with a slide. All the water should evaporate.
Serve the cooked pilaf hot. You can complement the dish with fresh vegetables or salad from them.
