Pilaf in a cauldron on the fire and on the stove 10 recipes

There are many options for pilaf, but the most correct one is pilaf in a cauldron over a fire, outdoors. Of course, you can cook it on a regular kitchen stove or in the oven if you can’t go out into nature, but you want a delicious melt right here and now.

Many people know how to cook pilaf, it is especially popular in Central Asia and the East. But, as many cooks as there are, there are as many recipes for this dish. As soon as someone adds a new ingredient to a well-known recipe, they immediately get another variety of pilaf.

The team at the Quick Recipes website offers several delicious and simple ways to prepare pilaf in a cauldron at home.

Authentic Uzbek lamb pilaf in a cauldron over a fire

Everything in this recipe is perfect; there is nothing to change. If you want to try real Uzbek pilaf, you should cook it according to this recipe.

Ingredients:

Lamb – 1 kg
Fat tail fat - 200 g
Devzira rice – 1 kg
Carrots – 1 kg
Onions - 0.5 kg
Garlic - 3 heads
Fresh red hot pepper - 2 pcs.
Zira
Ground coriander
Dried barberry
Salt.

Cooking method:

Cooking pilaf begins with rice. It must be soaked in salt water, the temperature of which at the time the rice is immersed is approximately 60 degrees, for 2 hours.
Next, cut the lamb into portions. Cut the fat of the tail into arbitrary, not large pieces.
Cut the carrots into strips. Cut the onion into half rings (reserve half the onion).
Let's put it on fire. Place the cauldron on the fire and heat it properly.
Render fat tail fat. Remove the cracklings from the cauldron.
Add half a whole onion to the melted fat and let it fry until a burnt crust forms. We take out the onion.
Place the onion, cut into half rings, into the cauldron. Fry it until golden brown.
Place the lamb in the cauldron. Fry the meat and onions for 5–7 minutes.
Place carrots in a cauldron. Add cumin, ground coriander, some dried barberries and salt. Fry the carrots until they become soft.
Pour 2 liters of hot water into the cauldron. Leave the zirvak to simmer at a uniform, gentle boil for 1 hour. After the first 40 minutes, we check the zirvak. It should be transparent, with a pronounced yellowish-orange tint.
Add 3 heads of garlic and 2 hot red peppers to the zirvak. Leave to cook covered for another 20 minutes.
About 10 minutes before the end of cooking zirvak, wash the rice. Place it in the cauldron carefully, using a slotted spoon. Let's level it out.
Cover the cauldron with a lid and leave the rice to simmer until cooked.
When the rice is ready, use the back of a spoon to make deep holes to the bottom of the cauldron and leave it open so that excess moisture evaporates.
When all the moisture has evaporated, cover the cauldron with a lid, remove from heat and let the pilaf brew for about 40 minutes. This will only make it tastier.

Now the Uzbek pilaf in the cauldron is completely ready and can be served!

Crumbly bulgur pilaf with meat

I strongly recommend preparing an appetizing and unusual bulgur pilaf with your favorite meat, which can be served not only for lunch or dinner, but also as a hot dish for a family celebration. The cooking process is quite simple.

Ingredients:

Meat tenderloin – 500 gr.
Vegetable oil – 100 ml.
Bulgur – 200 gr.
Carrots – 2 pcs.
Onions – 1 pc.
Turmeric - to taste
Garlic – 1 head
Salt - to taste
Zira - to taste
Ground black pepper - to taste
Drinking water – 500 ml.

For the salad:

Red onion – 1 pc.
Tomatoes – 500 gr.
Parsley - bunch
Salt - to taste.

Cooking method:

Wash the meat thoroughly in cold water and dry with paper towels. Cut into medium pieces.
Peel the onions and garlic and rinse under cold water. Cut the onion into half rings. Wash the carrots thoroughly, then peel them using a vegetable peeler and cut into thin strips.
Place the cauldron on the fire or stove and pour in the required amount of vegetable oil. Reheat well.
Add carrots and onions, fry well until softened. Place the prepared meat and fry it well, stirring occasionally.
Pour in half the required amount of water. Simmer for 10–15 minutes on low heat. Season with salt, add ground black pepper, cumin, turmeric and peeled garlic.
Rinse the required amount of bulgur thoroughly in cool water and then place it in a cauldron. Pour in the remaining amount of hot drinking water. Bring to a boil and cook for about 20-30 minutes, covered.
While the pilaf is cooking, prepare the salad. Peel the red onion, rinse under cold water, and then cut into thin half rings.
Pour chopped onion in cold water for 5-7 minutes, then drain through a sieve and allow excess liquid to drain.
Rinse the tomatoes and parsley thoroughly in cold water and then dry. Cut the tomatoes into slices, chop the parsley.
Place tomatoes, red onion and parsley in a bowl, add salt and season with vegetable oil. Mix thoroughly.
After the time has passed, check the readiness of the pilaf. Turn off the fire.
After about 20 minutes, carefully stir the pilaf with a spatula.
Place the hot bulgur pilaf with meat in the center of the dish, and place the salad around the edges. And serve.

The dish turns out very bright and appetizing!

Product selection

What is pilaf made from? You will need a traditional set of products - meat, rice, vegetables and spices. Let's look at what kind of meat and grains are best to use for cooking.

Meat

Traditionally, lamb is used to prepare pilaf. Although in some regions they put pork in pilaf, less often beef and even chicken. A dish with chicken meat turns out to be less calorie and “light”, dietary. The beef dish comes out on a budget. Pilaf with pork turns out to be quite fatty and “heavy”.

What is important to consider: the meat must be fresh. If you buy meat at the market, look carefully at the color and juiciness. The meat should be reddish or pink, without greenery, without a strong shine, and not sticky to the touch.

Choosing meat - which cut to take?

If it is beef, then you can use the pulp from the shoulder blade or rib to prepare pilaf. The rib part releases a lot of juice, and this determines the taste of the dish.
If you buy pork for pilaf, then take fatty pieces with a lot of fat streaks - brisket, ham, loin. If lean tenderloin is used, then lard is added for taste.
When using lamb, take the shoulder or loin. The neck part can also be used for cooking, but it will stew quickly. Therefore, the neck part is used to prepare pilaf in a slow cooker. And the tenderloin of the shoulder blade or drumstick is for cooking over a fire in a cauldron.

If you use chicken to prepare pilaf, then buy brisket or fillet.

Rice

Since the pilaf will be cooked over an open fire in a cauldron, you need to carefully choose the grains for the dish. It should not boil over and turn into “porridge”. It is recommended to use “long” rice with a small amount of starch on the surface for cooking. For example, Dev-jeera brown rice, Basmati rice.

Before cooking, the grains are soaked in heated water. If a large amount of starch is released, the water becomes cloudy - you need to drain it and pour in the rice again. This preparation makes the pilaf crumbly.

Note: to taste the future dish, add salt to the soaking water and add spices - saffron, turmeric.

Vegetables

To prepare pilaf you need carrots and onions. They should be fresh and juicy. No signs of lethargy or rot. You will need quite a lot of carrots, it is worth taking large root vegetables.

Beef pilaf in a cauldron on the stove

If you don’t know what to cook for your family for lunch, use my recommendation and cook an incredibly delicious beef pilaf in a cauldron. The dish is simple to prepare, but to enjoy its taste, you will need to be patient. Try cooking and your loved ones will get an unforgettable pleasure.

Ingredients:

Beef 1.3 kg
Chili pepper 1 pc.
White rice 1 kg
Carrots 1.5 kg
Onions 3 pcs.
Vegetable oil 200 ml.
Garlic 3 heads
Salt to taste
Zira 2 tsp.
Seasonings 2.5 tbsp.
Ground black pepper to taste
Drinking water 5 l.

Cooking method:

Peel the onions and rinse under cold running water.
Wash the carrots thoroughly and then peel them using a vegetable peeler.
Place the cauldron over moderate heat and pour in the required amount of vegetable oil.
Cut the peeled onions into thin half rings and fry until golden brown.
Wash the beef thoroughly in cold running water and then pat dry with paper towels. Cut the prepared meat into medium-sized pieces.
Place the prepared meat. Fry the meat well on all sides, stirring occasionally.
Cut the peeled carrots into thin strips. By this time the meat will be evenly fried.
Place the chopped carrots in the cauldron with the meat and fry, stirring occasionally, until golden brown. Season with salt, add the required amount of pilaf seasoning and ground black pepper.
Pour in half the required amount of drinking water. Bring the zirvak to a boil. Cover with a lid and simmer over low heat for 30–40 minutes.
Then add cumin and pilaf seasoning. Then add cumin and pilaf seasoning.
Spread the rice evenly over the entire surface using a slotted spoon.
Place the previously peeled garlic and hot red pepper. Pour in the remaining amount of hot drinking water.
Cover the cauldron with a lid, move it to low heat, and cook for about 20–25 minutes. After the time has passed, check the readiness of the pilaf.
If there is still water left, use a wooden spoon to make holes around the circle of the cauldron. Cook the pilaf until the water has completely evaporated.
Then turn off the heat. Cover the cauldron with a lid and leave to brew for 30 minutes.
Remove garlic and hot pepper from the finished pilaf.

Carefully place hot beef pilaf on plates, garnish with herbs if desired and serve.

Delicious pilaf in a pork cauldron in the oven

To make the pilaf crumbly, the meat used for its preparation must be fatty. Juicy pork neck is ideal for this. For pilaf in a pork cauldron, you should use steamed long-grain rice.

Ingredients:

Pork 1 kg.
Rice 800 gr
Onion 800 gr
Carrots 800 gr
Garlic 3 heads
Sunflower oil 200 gr
Salt 1 tbsp
Zira 1 tbsp
Ground coriander 0.5 teaspoon
Ground red pepper 0.5 tsp.

Cooking method:

Rinse the rice several times with cold water. Then, if possible, soak the rice in boiling water while you prepare the remaining ingredients.
Cut the onion into large half rings. Peel the carrots and cut into strips. Cut the meat into fairly large pieces.
Heat the cauldron well over high heat on the stove and pour in a glass of oil, distributing it along the walls of the cauldron.
Drop the meat into the hot oil in parts, stirring constantly. The meat should be thoroughly fried and not stewed in oil. In this way, fry the meat for 5 minutes.
Then add the onion, mix well and fry for 3 minutes until golden brown.
Then add the carrots, stir and continue to fry over high heat for another 5 minutes. Vegetables and meat must be vigorously stirred all the time.
Pour about 1 liter of hot water into the cauldron so that the vegetables and meat are covered with water. At this stage of cooking, reduce the heat. Zirvak, the basis for pilaf, should bubble slightly so that the water does not boil away too quickly. Simmer the gravy for 20 minutes.
Salt the zirvak for pilaf, add cumin, red pepper and ground coriander. Mix well and taste, adding salt if necessary. Zirvak should be slightly salted.
Then insert the unpeeled heads of garlic. Next, pour in the washed rice, distributing it evenly over the entire surface. The rice should be slightly submerged in water; add a little water if necessary.
Close the cauldron with a lid and place in an oven preheated to 180 degrees for 30–40 minutes.
After 30 minutes, open the lid and check the rice for doneness.

Stir the finished pilaf, simmered in the oven, from bottom to top and serve.

Our pilaf is ready! Getting ready for the meal

After this time, you can open the lid! If the meat was cooked in too large pieces, then it is necessary to remove it from the cauldron and cut it into smaller pieces into a separate bowl. When serving, you will place it on top of the rice. But the best thing is, of course, not to cut the meat, but to grind it, tearing it along the fibers.

And now, with love and tenderness, we mix our masterpiece with kapkir! From the bottom to the top... From the bottom to the top... Slowly... Slowly... Let your household members sweat while waiting for this tasty treat! Let them swallow their saliva more than once, inhaling the aroma coming from the cauldron! Don't rush! There is no hurry here! From the bottom to the top... From the bottom to the top... Mix thoroughly so that the rice and carrots are united in a loving embrace! From the bottom to the top...

Well, that's it, that's it! Stop mocking me already! Put it on already! Put some rice in! Don't skimp on meat! Yes, garlic, don’t forget to put garlic on top! It kind of completes our composition! Like this! Oh, how delicious it smells!

Please come to the table! Bon appetit, friends!

PS I almost forgot, friends! You can serve any summer salad with pilaf! You can grate green Margelan radish! Yes, even just a cucumber cut into slices, like mine, will also be a “buzz”!

And of course, hot tea is served with the pilaf! It’s customary to drink green... But I’m drinking my favorite hibiscus! Mmm!

Sour! I love moments like this! )))

PSS Friends! If you like oriental cuisine and want to learn even more such recipes, then I also recommend visiting my culinary website Gourmet Club “Miracle Kazan”, where I share my family’s favorite recipes, and also offer readers recipes that you give me kindly provide!

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Recipe for beef pilaf with raisins

I suggest preparing an incredibly tasty, aromatic and bright beef pilaf with raisins in a cauldron. Pilaf can be prepared not only for lunch or dinner, but also served as a hot dish on the holiday table.

Ingredients:

Beef – 500 gr.
Rice – 300 gr.
Carrots – 1 pc.
Onions – 1 pc.
Raisins – 100 gr.
Garlic – 1 head
Salt - to taste
Vegetable oil – 100 ml.
Ground black pepper - to taste
Drinking water – 500 ml.

Cooking method:

Wash the beef thoroughly in cold running water and then pat dry with paper towels.
Cut the prepared meat into medium-sized pieces.
Place the cauldron over moderate heat and pour in the required amount of vegetable oil. Reheat well.
Place the prepared meat and fry it well, stirring occasionally.
Peel the onions, rinse under cold running water and chop with a sharp knife.
Wash the carrots thoroughly and then peel them using a vegetable peeler. Cut the peeled carrots into thin strips. By this time the meat will be evenly fried.
Place chopped onions and carrots in a cauldron with the meat and fry, stirring occasionally, until golden brown. Salt and add ground black pepper. Cover with a lid and simmer over low heat for 15–20 minutes.
Rinse the required amount of rice and raisins thoroughly in cool water and then place in a cauldron. Then add the head of garlic, peeled from the top layer of husk.
Pour in the required amount of hot drinking water. Bring to a boil and cook for approximately 35-40 minutes. After the time has passed, check the readiness of the pilaf.
Turn off the fire. After about 10–15 minutes, carefully stir the pilaf with a spatula.

Place hot beef pilaf with raisins on plates and serve.

History of pilaf

A dish of rice, meat, vegetables and spices has been mentioned in eastern chronicles since the 10th-11th century. Over a thousand years, many cooking recipes have accumulated. And even using the same products, each housewife will receive her own special pilaf, not similar to the dish of others.

The taste of the dish will depend on the quality of the meat and vegetables. Depending on the amount of spices and the time they are added. Depending on the type of rice and the sequence of mixing the ingredients. The sequence of adding components is important for taste. And it determines the taste of the finished pilaf “at the exit”.

Pilaf in a cauldron with chicken prunes

This recipe for pilaf with chicken is suitable for those who do not like too fatty meat, and at the same time prefer to feel the sourness in the dishes.

Ingredients:

Onions 5 heads
Chicken breast 1.5 kg
Carrots 5 pieces
Garlic 2 heads
Spices for pilaf to taste
Pitted prunes – 200 grams
Rice 2 cups
Salt 1 tablespoon
Sunflower oil 150 ml
Boiling water 5 glasses.

Cooking method:

Cut the chicken fillet into pieces measuring 2 by 3 cm.
Chop onions and carrots.
Heat a cauldron, pour in sunflower oil - heat it up very high. Do not reduce the fire until step 6.
Add the meat and fry, stirring, until the oil becomes transparent (no juice from the meat).
Add the onions and carrots, stirring constantly, and fry until the onions and carrots are done.
Add spices, prunes, salt, mix everything. Reduce heat to low and insert a head of garlic into the middle.
Spread the rice in an even layer (washed and stood in water for about 15-20 minutes while you cut everything). Don't interfere!
And the most important thing is to pour boiling water onto the phalanx of your finger (about 1 cm). Fire at minimum!

30 minutes and you're done! You can mix everything up, prunes are just delicious.