How to cook the pilaf on fire

If you get out into nature, where you can burn fires, it is possible instead of barbecue cook pilaf on fire. How to cook the pilaf at the stake? We find out in this article.

1

What you need to know to cook a delicious risotto at the stake?

If you decide to cook pilaf on fire, it is important to prepare in advance the dishes in which you cook rice, and products.

Dishes:

• Pilaf cooked in a pot. So it can be hung over the fire between the two handles fasten thick wire.

Tips about products:

• One of the main ingredients for pilaf is meat. You can take a lamb, beef or pork. poultry (chicken, turkey) is not suitable because it is not fat, and on the fire the pieces of meat greatly peresushatsya.
• Now decide which part to choose the meat. Pilaf should be selected soft meat: from the neck or loin with a small bone - shank, ribs pilaf no good.
• Rice pilaf take long, it can be steamed.

2

How to cook pilau on the fire: a recipe

The pilaf for 8-10 people need products:

• 1 kg of meat, rice, carrot
• 3-4 medium onions
• 300-350 g of sheep fat (if we take ovine) if beef or pork - take lard
• for 1 hour. L. cumin, turmeric and dried barberries
• 2 heads of garlic
• 1 tbsp. l. salt
• 1 bitter pepper

Cooking:

1. At first prepare all products for pilaf.
2. Meat swill and we shall cut into large chunks (when frying they strongly Ujar at the stake).
3. Bacon finely cut.
4. Onions and carrots swill. Onions finely cut into cubes, carrots - small strips.
5. Garlic head and leave, only remove the upper peel, I wash it and cut the roots.
6. Figure pour into a deep bowl, fill with water, stir with his hands and the water is drained. Rice washed until the water from the rice will not be transparent to merge.
7. Dissolve a fire when it is burning well, hung the pot.
8. The bowler spread lard cubes, stir. When the fat from the fat vyzharitsya, cracklings obtain from him, and omit the meat fat.
9. In a fire, do not forget to throw firewood to the fire was burning well.
10. Meat fry, first on one side, then turn over the other, only 10-12 minutes.
11. Throw the meat onion, and fry until onion is transparent - a few minutes.
12. Then add the carrot sticks in a pot and fry, stirring occasionally for 10-12 minutes.
13. Pour the meat with vegetables glass of water, and simmer everything, uncovered, about 7-10 minutes.
14. Pour into a pot rice, salt, cumin, turmeric, barberry, top placing whole garlic cloves, hot pepper, fill with water. Water should be poured as to protrude above the rice to the thickness of two fingers.
15. We give afloat boil over high heat, uncovered, and then cook over medium heat until all the liquid has evaporated.
16. Then cover with a pot lid, simmer the fire and continue to cook over the heat pilaf 15-20 minutes.
17. Careful not to burn, remove the lid, pull out separately on the plate heads of garlic and pepper, rice mix, put on a plate, and we eat hot.

3

With what and how to eat rice, cooked over a campfire?

Uzbek pilaf eat with your hands or a spoon, but no fork. Garlic and hot peppers, varivshiesya in pilaf, eat, too. After pilaf hot green tea drink.

pilaf can also be served with salad "Achik-chuchuk". This salad is made from tomatoes, onions, basil, sweet and hot peppers. Salad dressed with apple cider vinegar can be a grape.

So we learned to cook pilaf on fire. And now, if you get out into nature, you will be able to surprise loved ones by preparing this delicious dish.

Video: Pilaf on the fire: a recipe