Pilaf in a cauldron on a fire of mutton

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. The basis of pilaf is rice, and to make it crumbly, you need to choose the right rice. The stores now offer "Rice for pilaf" - this is quite suitable. If you do not sell rice with this name, choose medium-sized round-grain rice. Parts of mutton can be any, even with bones. I have ready-made"Lamb for pilaf".

2. Step 2:

   

   Prepare the cauldron. It should be cleaned well, and it is best to do this with salt. Pour a handful of salt into the cauldron and rub with a sponge or paper napkin, then rinse with water.

3. Step 3:

   

   Install the cauldron, make a fire and heat it well.

4. Step 4:

   

   Wash the chicken, dry it and cut it into medium pieces. If you do not have a chicken, then skip this step and just pour 500 ml of vegetable oil into the cauldron. Next, do everything according to the recipe.

5. Step 5:

   

   Add sliced chicken to the hot cauldron.

6. Step 6:

   

   Fry on high enough heat until enough fat is melted out of it.

7. Step 7:

   

   I already have lamb cut into medium pieces. If you have a whole piece of meat, wash it, dry it and cut it into medium-sized pieces.

8. Step 8:

   

   Add the meat to the cauldron and fry on high enough heat for about 15-20 minutes, the meat should turn a little golden.

9. Step 9:

   

   Peel and slice the onion arbitrarily: half rings, cubes, feathers - the method of slicing does not play a special role.

10. Step 10:

    

    Add the onion to the cauldron.

11. Step 11:

    

    There should be enough fat in the cauldron. If it is not enough, add vegetable oil.

12. Step 12:

    

    Fry everything for 10 minutes.

13. Step 13:

    

    Peel the carrots and cut them into cubes. It is the bars that are large enough, 3-5 mm thick. There should be a lot of carrots in the pilaf.

14. Step 14:

    

    Add the sliced carrots to the pilaf.

16. Step 15:

    

    Fry everything for 15 minutes. You can cover the cauldron with a lid. Carrots are quite coarsely chopped and it should reach readiness at this stage.

17. Step 16:

    

    Add zira. You can whole, you can ground.

18. Step 17:

    

    Mix everything, put out for 5 minutes. The so-called zirvak is ready.

19. Step 18:

    

    Now it's rice's turn. It should be washed very well, until the water from the rice becomes clear. Add the rice to the cauldron.

20. Step 19:

    

    Stir and fry everything together for 7 minutes. Each rice should be soaked in fat.

21. Step 20:

    

    Smooth out the mass, insert whole garlic heads of small size.

22. Step 21:

    

    Fill with water through a slotted spoon so that there are no splashes. There should be twice as much water as rice. And whether the water level should be higher than the rice level by 1 phalanx of a finger.

23. Step 22:

    

    Add salt.

24. Step 23:

    

    Put on high heat.

25. Step 24:

    

    Wait for boiling.

26. Step 25:

    

    Then cover with a lid. After 5-7 minutes, slowly reduce the heat by removing some of the burning wood from under the cauldron. Cook on low heat for about 30 minutes.

27. Step 26:

    

    When all the liquid is absorbed into the rice, collect the pilaf with a slide and let it stand under the lid for another 15 minutes.

28. Step 27:

    

    The real pilaf is ready! Bon appetit!