How many people know how to cook rice, so there are recipes.Even a true master of his craft something periodically adds or takes away from their way of cooking.But there are a couple things that unite all the fans eat this delicious dish.First, the most delicious plov - mutton, the second: it is necessary to cook on the fire to taste and smell were the most natural.We now consider how to cook pilaf in a cauldron over a fire.
On desyatilitrovy cauldron need the following ingredients: two packages Unsteamed long grain rice, 2.5-3 kg of lamb or other meat, two kilograms of carrots and onions, about a liter of vegetable oil, about four liters of water, 4-5 heads of garlic,salt and spices (black and red pepper, cumin).
And now a closer look at how we will prepare lamb pilaf in a cauldron.
Put the kettle on a strong fire and poured into a sunflower oil.Cut the meat rather big pieces and pelted after the oil is heated.Wait until all the water has evaporated, leaving only butter and meat, while stirring it regularly.We cut the onion half-rings and put into the cauldron, continue to stir it regularly.We expect ready onion, and then lay the carrots, cut into thin strips.Fry, do not forget to stir until the carrots are tender.Peppers, and season with salt.Salts take five teaspoons, taken half the volume.Please be ready, then pour in the water.Add the remaining salt, all spices, boil.
Getting to the second stage of the preparation of dishes such as pilaf in a cauldron over a fire.Closing a boiling container lid and take away the fire on both sides.Expect 20-30 minutes, making sure that the fire smoldered slowly, completely faded.
final stage.Remove the lid and give the maximum heat.If necessary, add some salt.When the dish is much boils, lay figure (evenly over the meat).Stir impossible!
wait until almost all the water boils away.When the rice is inserted in a pre-peeled garlic cloves - deep, so as not to be seen.Now, cover with a lid and make the minimum fire.Looking forward alert, which is determined by boiling all water and soft rice.
then remove the pot from the heat and allow to cool.All pilaf in a cauldron over a fire ready!
Although classic pilaf cooked lamb, there are situations where such meat is not suitable.In this case, you can cook a good risotto with pork in a cauldron.He also will enjoy both children and adults.
To prepare this dish, we need a deep cast-iron cauldron with thick bottom and walls.Ingredients: rice, carrot and pork - by half a kilogram, two onions, a head of garlic, a cup of sunflower oil, two small peppers, barberries, 1/2 tspcumin, salt.
now ready pilaf in a cauldron over a fire of pork.Pour into a cauldron of 200 grams of oil and set on fire.After his warm-up put the pork ribs and fry them 8-10 minutes.Then we get them and lay the sliced onion rings or half rings.Stir fry until golden brown.Cut pork over medium pieces and throw in the onions.Cut into thin julienne carrots and throw into the cauldron where the meat slightly browned.While stirring, cook for another ten minutes.Add the chilli, cumin and garlic.Fill all the water, salt, cook for 40 minutes.
Forty minutes soaked rice, then drain and add to the meat.Put barberry, top up with boiling water and cook.When the water evaporates, cover with lid and cook until until the rice is tender.Remove from the heat and leave on 20 minutes before serving take out the garlic and pepper, stir.
Bon appetit!
