How to cook the pilaf at the stake?

When it comes to leaving the country, it is mainly due to the barbecue. And if you replace the standard kebabs delicious pilaf, cooked over a campfire? Like such an idea? Then we stock the products and inventory, and eat on the nature cook crumbly, juicy pilaf.

1

What is needed for cooking pilaf on fire?

Prepare pilaf on fire much more difficult than to do it on an ordinary gas stove, so how to control the power of fire is not possible. Therefore, for the preparation of meals will definitely need a cauldron with a thick bottom. It is desirable that he was with a semicircular handle, which is hung on a tripod. Depending on the assembled company kettle may be 5 or 10 liters. Besides it proved necessary to acquire:

1. Tripod or special grill on which food can be cooked in a cauldron (pan).
2. Firewood or charcoal.
3. Ignition or "old-fashioned" a lot of paper.
4. Boards for cutting meat and vegetables.
5. Wooden spoon with a long handle.

2

Products for cooking pilaf on fire

To prepare pilaf for a big company in a 10 liter cauldron needed (if the kettle is less proportionally reduce the amount of product):

• 2 kg of rice;
• 3 kg of meat (ideally this lamb, but it can be replaced lean pork or beef);
• 2 kg of carrots;
• 1.5-2 kg of onion;
• 500-700 ml of vegetable oil;
• 4 liters of pure water;
• 3-5 garlic cloves;
• 2 packs seasoning for pilaf;
• salt to taste.

If desired, pilaf can be supplemented with your favorite herbs, turmeric, hops-suneli, hot pepper.

3

How to cook pilau on the fire: milestones

If tools and products are available, you can start cooking pilaf on fire.

• Initially, it is necessary to ignite the fire. Immediately select a person who will be responsible for the fire, constantly supporting the flame, throughout the cooking process. Install a tripod and begging a bonfire under it.
• Now the total company can be prepared for products. Clear carrots and cut down quite large panels.

• Onions are also cleaned and cut by half rings. Meat cut into portion slices, they should not be small.
• Place the cauldron over the fire and flows into it vegetable oil.

• When bubbles appear on its surface, put meat into the cauldron. Let me not scare that there is a lot of it. In the process of preparation, it will significantly decrease in volume.
• The meat is roasted on a well-blasting fire. This is necessary so that the pieces quickly come up with a grilled crust, and all meat juice remained inside. When all the pieces of meat are fried, and they will not be able to send juice to Kazan onions.
• As soon as the bow becomes soft, attach the carrot. Fry everything in power heat until ready. Pull the salt, seasoning for pivov and favorite spices.

• Check the readiness of meat. As soon as it "comes out" needs to pour water, throw on firewood and wait when the liquid in the boiler will begin to actively boil.
• Now the most interesting, cover the cauldronage with a lid and carefully remove it from the tripod and put on the corners. On the sides, hold the flame. Fit fluid, in the cauldron at coals should be 30-40 minutes. During this time, all the ingredients will "exchange" tastes and rolling with aromas water.

• After the expiration time, fasten the cauldron on a tripod, and add fresh firewood into the corners. Try liquid, you may need to add salts. The fire must be powerless. Now wash the rice and sit down in Kazan. Stir the dish is prohibited!
• As rice cooking, the rice will swell and rises above the water. When this happens, stick to the cereal of garlic in the bar. Close the lid and re-lower the cauldron on the corner, as was done for the first time. In such a state, the cauldron should be until the liquid is completely absorbed in Fig.

• Now you can remove the cauldron from the coal, give him a little cool. Open the lid, mix the contents and you can enjoy the delicious, crumbly pilaf cooked on the fire.

4

Seld tips how to cook pilaf over a fire

1. Meat for the povet should have fat layers. If the meat is lean, it will not work out, saturated with meat taste of pilaf.
2. In addition to the standard set of vegetables in the pilaf you can add Bulgarian pepper and tomatoes. The dishes will cease to be traditional, but the taste of such a neighbor will not suffer.
3. In the process of cooking in order to prevent the dish approach the Kazan from the side where the wind blows. So you reduce the risk by burning flames.
4. It is impossible to stir the dish after the backfill of the rice. This is done only at the end of the preparation of Plov.