Pilaf, cooked on the fire - this is something incredible. The light fragrance of the haze attaches a dish incredible piquancy, making it special and memorable. You can cook pilaf at a fire and in the usual bowler, but it is better to choose a special half a day for this purpose - Kazan. In it, pilaf is especially successful.
What products will be required to prepare Plov on a fire
- Packed lamb - 1 kg.
- Rice (stolen or round, at the discretion of the chef) - 1 kg.
- 1 kg of carrots.
- White onions - 1 kg.
- Garlic - 4 heads.
- Barium Fat - 300 g
- Burning pepper, green or red - 1 piece.
- Vegetable oil on demand.
- Salt to taste.
- Spices - Zira Black, Raisin, Barbaris, Dried Tomatoes, Turmeric, Paprika powder - equally mixed before adding to the dish.
- Water.
Preparatory work
- Before you begin cooking, you need to prepare a workplace. Since it was decided to apply the cauldrons for the preparation of the Plove, the ability to hang over the bone for a tripod will not be. In this case, you can climb the lattice over the fire, better on the legs.
- You can use a big barbell and hoist the grille on which the Kazan placed on it.
- It is also necessary to organize a supply of dry firewood to maintain a fire, so that in the most responsible moment it does not boost and the temperature does not fall.
- Before breeding fire, vegetables need to be chopped.
- Carrots crumble fine straws, onion - medium cubes.
- The meat is cut by medium storage.
- Prepare garlic and rice.
- Mix spices.
- The preparatory stage is completed, you can light the fire under the Casual and start cooking the pilaf on the fire.
- The fire should not be strong, he, as if stroking the bottom of Kazan.
- It is better to have a mittens at hand, because of open fire is hot and there is a chance of getting burns.
Cooking process
- In Kazan, pour oil, add bars fat and split it, while not allowing burning. There is no accurate amount of oil here. You can pour a bit, then add if necessary.
- Fall asleep to the oil prepared ram of meat. It is frightened until readiness, as soon as the lamb began to roast and glimpse, you can continue.
- Next, the turn of Luka, it suits the cauldron, it is necessary to fry it before the state of relative transparency. Fry until the golden shade is not worth it, as you risk spoiling meat.
- Then carrots are added, it must be frying until readiness.
- It is necessary to pour the roaster with water, while the liquid should cover roasted meat and vegetables.
- Spices are laid, the mixture is already cooked, it will take 2 teaspoons.
- The composition must be salted to taste.
- Then the garlic is placed in the amount of two heads.
- Get caught by a lid, and leave languish for 30 minutes. The main thing is to monitor the uniformity of fire, the brew should be boiled very intensively.
- After half an hour, remove the cover and pour rice.
- The main thing here is to remember that rice needs only to be dissolved and in no case mix with meat and vegetables. Pour the pilaf water, it should be above the rice for 1-2 fingers.
- Add burning pepper entirely. On the fact of cooking it can be removed.
- Cover the lid and leave for 20 minutes. From this point on, the fire is no longer required to maintain, it can be left naturally to get root.
- After 20 minutes, the pilaf is ready. Now it can be carefully moved, and put on the middle of the table. Everyone will put into the plate as much as he wants. You can serve fresh vegetables, greens, make salad.
This is one of the many recipes for the preparation of pillings on the fire. There are many of them, they are distinguished by minor nuances and details, a variety of meat, adding any additional vegetables. Each variant of taste in its own way. To choose a favorite recipe, you need to cook and try.
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