14:16, 23 May 2024, author: Ermakova M.

Beef pilaf over a fire in a cauldron

Name: Beef pilaf over a fire in a cauldron
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4
Cuisine: European
Ingredients: Beef – 1.7 kg; Rice for pilaf – 900 g; Carrots – 900 g; Onions – 600 heads; Barberry – 15 g; Prunes – 300 g; Vegetable oil – 200 ml; Zira – 1/2 tsp.; Spices for pilaf – 1 tbsp.; Salt - to taste; Ground red pepper - to taste; Garlic – 3 heads

We bring to your attention a country version of Uzbek beef pilaf over a fire in a cauldron. Pilaf is prepared with prunes and barberries.

Photo source: https://ru.123rf.com/profile_fotostock32

I love experimenting with cooking pilaf. If you follow my recipes, then you are probably, like me, an avid pilaf lover and cook. I have more than 100 personally tested recipes in my culinary collection, and this is just the beginning.

I would not like to read in the comments that pilaf with prunes is not prepared or your cauldron is too clean for a professional. Yes, that's what they wrote to me. They are not my guests and it seems they don’t like pilaf at all. Friends! Today I am preparing pilaf for you. We have a country version of beef pilaf over a fire in a cauldron.

We make a fire. In dacha conditions, it is permissible to use a barbecue with firewood. In nature, we make a fire between bricks or stones. We install the cauldron on a convenient device. I took part from the grill grate. The cauldron needs to be warmed up well. While the fire is burning and the cauldron is warming up, prepare the ingredients.

Beef pilaf over a fire in a cauldron

Кухня: European, обед, калории: 320, время приготовления: 01:40

Ингредиенты

Beef – 1.7 kg

Rice for pilaf – 900 g

Carrots – 900 g

Onions – 600 heads

Barberry – 15 g

Prunes – 300 g

Vegetable oil – 200 ml

Zira – 1/2 tsp.

Spices for pilaf – 1 tbsp.

Salt - to taste

Ground red pepper - to taste

Garlic – 3 heads

Рецепт

1. So, a cauldron. Pour vegetable oil into the bottom. Bring the oil to a boil. Check the readiness of the onions. Place the onion pieces into the cauldron. The onion should be well fried and darkened. This onion is not for eating. All! The oil is ready. Remove the onion with a slotted spoon.

2. Chop the beef into large pieces. Add to the cauldron. Fry the meat until golden brown. Don't add salt! Approximately time - 10-15 minutes, depending on the heating and thickness of the pieces.

3. Next, add carrots. I’ll tell you the secret of adding carrots to pilaf over a fire. Peeled carrots must be chopped into large pieces. Cooking over a fire always involves high heating temperatures. Carrots that are too small can turn into mush. The larger the carrot, the tastier and richer it is in pilaf. Fry the carrots with meat until flexible - 10 minutes.

4. Then add onions. Pre-cut the onion into cubes.

5. Fry until the onion is golden for another 5 minutes.

6. Add salt, spices for pilaf, barberry, cumin, ground red pepper. The fire is strong!!

7. Fill the whole thing with boiling water. It took me 2 liters. Cook the base for pilaf - zirvak. Cooking time - 10-15 minutes. The beef should become soft.

8. Add prunes.

9. Then well washed rice. Distribute the rice in a cauldron. Let him drown in zirvak.

10. Cook the pilaf for another 10 minutes over medium heat. Insert a head or cloves of unpeeled garlic.

11. Press the rice into a heap. Reduce heat to minimum. Close the cauldron with a lid. Cook for another 15 minutes. Remove the cauldron from the fire. Wrap in a blanket for 30 minutes.

12. Stir before serving.

13. Pilaf with beef over a fire in a cauldron is ready. Juicy, aromatic, and when hot - just a blast!