Pilaf is a national dish of Asian peoples, as well as Persians and Azerbaijanis.
The main feature of cooking pilaf is that it turns out friable.
We will reveal to you the secrets of cooking such a pilaf in a cauldron!
How to cook pilaf in a cauldron - basic principles of cooking
The main ingredients are rice and meat. Any meat is suitable for cooking pilaf. It can be chicken, goose, duck, turkey, rabbit, and of course traditional types of meat - beef, pork, lamb.
Rice is usually washed under running water and soaked briefly. But in some recipes for cooking pilaf in a cauldron, already cooked rice is used.
The meat or poultry is cut into small pieces, previously you can rub it with garlic and spices, especially if you took a whole carcass of a goose, duck or chicken. The cast-iron cauldron is heated strongly on gas, then oil is poured and warmed until cracked. Pieces of meat are dipped in well-heated fat and fried. Meanwhile, chopped onions, rub carrots, add to the meat. Continue to simmer, adding a little water. Then, rice is distributed evenly (water or broth should completely cover the cereal). Whole sections of garlic are inserted into the middle. Stew until tender. And, of course, pilaf "loves" various types of seasonings and spices!
How to cook pilaf in an Asian-style cauldron
Ingredients:
• A kilogram of lamb;
• Rice - one kilogram;
• Onion - 2;
• Sunflower oil;
• Carrot - 5;
• Salt, ground pepper.
Cooking method:
Peel and chop the onion rings.
Lamb meat is washed and cut into two by two centimeter slices. Carrots are passed on a grater. Rice is washed and poured with water.
Cast iron cauldron is poured with boiling water and heated on gas. Then pour the oil. Pour onion into a well-heated cauldron and fry it until golden.
Then put pieces of meat and fry for fifteen minutes. Add carrots, mix and let simmer another fifteen minutes.
The next step is to add seasonings, salt, spices, pour water so that all the ingredients are closed to it. Leave to languish for half an hour.
Then spread the rice on top and add more water. Leave to simmer until rice is cooked.
How to cook pilaf in a cauldron with a rabbit
Ingredients:
• Half a kilogram of rabbit meat;
• One hundred grams of fatty pork;
• Bacon - 50g;
• Carrot;
• 1 onion;
• One table. l pork fat;
• Two cups of rice;
• One bay leaf;
• Peas of black pepper;
• Ground pepper;
• Salt, greens.
Cooking method:
Finely chop the bacon and fry it in a cast-iron cauldron. Pork meat is cut into large pieces, the rabbit meat is cut smaller and added to the fat. Mix everything thoroughly. Add chopped onions, carrots, spices and stew until cooked. Melt pork fat and transfer it to cooked meat, pour it all with meat broth, add rice to the cauldron. Stew for another twenty minutes.
Served to the table with parsley, can be with basil, sage and grated horseradish.
How to cook pilaf in a cauldron with chicken
Ingredients:
• Half a chicken carcass;
• One cup of rice cereal;
• Onion;
• Two carrots;
• Spices and salt;
• Garlic.
Cooking method:
Boil the chicken with a whole onion in a separate saucepan. Cooked meat is cut into pieces and placed in a cast-iron cauldron greased with fat. Pour in chicken stock. Add rice and mashed carrots. Salt to taste, add spices and garlic. Do not mix and leave to cook over low heat. Cooking time - half an hour. Ready pilaf is decorated with parsley and dill.
How to cook pilaf in cauldron "In Ural"
Ingredients:
• One young chicken;
• One and a half cups of rice cereal;
• One onion (large);
• Two feathers of garlic;
• One Bulgarian pepper;
• Two tomatoes;
• Spices, seasonings, salt, herbs.
Cooking method:
Boil the chicken and collect fat from it in a separate bowl. Boiled poultry meat is cut into small pieces, separated from the bones.
Grease the cauldron with chicken fat and finely chopped onion and garlic feathers in it. Put chicken pieces, add rice and fill it all with broth.
Paprika and tomatoes are cut into circles, passaged in a skillet in butter. Add to pilaf fifteen minutes before its readiness.
When serving, the dish is abundantly strewn with herbs.
How to cook pilaf in a cauldron with beef
Ingredients:
• Rice groats (half a kilogram);
• Half a kilogram of tender beef;
• Two large onions;
• Two carrots;
• One hundred ml of sunflower oil;
• Black pepper (on the tip of a knife);
• Salt, greens (fresh).
Cooking method:
Sunflower oil is poured into a cast-iron cauldron and brought to a boil. Rice is poured into hot water and left for an hour. Finely chop the meat and put in boiling oil. Fry the meat until lightly crusted and add onion rings. They are strewn with chopped carrots on top. They put washed rice, pour water. Salt, pepper to taste, but do not mix. When the rice is almost ready, turn the dish so that the rice is on the bottom and the pieces of meat are on top. Pilaf spread on a large plate and decorate with greens.
How to cook pilaf in a cauldron with pork ribs
Ingredients:
• 400 g of rice cereal;
• Three hundred and fifty grams of pork ribs;
• Three tables. l vegetable oil;
• One large onion;
• Salt, spices, thorns.
Cooking method:
Put rice in salted water for twenty minutes in advance. Pork ribs are fried in a cauldron in boiling oil. Finely chopped onions are separately fried until a golden crust appears. Mix onion with meat and put on top of the turn. All fall asleep with rice along with salted water. Cover tightly and cook until cooked. Serve the dish upside down to the table (meat - on top, rice - on the bottom). Greens can be tasted, but not necessary.
How to cook pilaf in a cauldron with white meat
Ingredients:
• Two hundred and fifty grams of rice;
• White meat - 300 g;
• One hundred grams of butter (butter);
• Carrot;
• Prunes, salt, spices.
Cooking method:
Rice is placed in a sieve and washed under cold running water. Stew the meat in a cauldron in butter for about twenty minutes. Add mashed carrots and prune berries. Rice is put in almost prepared meat and the dish is poured with broth (meat / chicken). At the end of cooking pilaf, everything is mixed and served at the table on a beautiful dish. Decorate with fresh herbs.
How to cook pilaf in a cauldron with mutton "Uzbek style"
Ingredients:
• Lamb (four hundred grams);
• Two hundred grams of rice cereal;
• Two onions;
• Three large cloves of garlic;
• Two tables. l pork fat;
• Three red tomatoes;
• Black pepper (pinch);
• Meat broth (optional);
• Salt, dill / parsley.
Cooking method:
Leave the rice in salted hot water for about 20 minutes.
Onions are cut into slices, and garlic into slices. Fried chopped meat in a cast-iron cauldron. Tomatoes are cut and minced in a meat grinder, salt, garlic and black pepper are added to the resulting juice. Spread the resulting sauce and onion in the meat, cook until half ready. They fill everything with rice and fill it with broth. Cook on slow gas under a closed lid. Rice should absorb the broth, then the pilaf is ready!
Serve the finished dish on a flat dish and completely fall asleep with herbs.
How to cook pilaf in a cauldron with turkey
Ingredients:
• Turkey meat (half a kilogram);
• Indian rice (250 g);
• Two tables. lies. butter (melted);
• Sour cream (two tables. Bed.);
• One carrot;
• Onion;
• Red pepper (optional);
• Salt, thyme / dill.
Cooking method:
Rice is well washed in cold water, placing it in a sieve. Then leave for 60 minutes in hot water. Turkey meat is cut and fried in a cast-iron cauldron in ghee. Chop onions and carrots with a knife and mix them with turkey. Sprinkle the meat with seasonings, salt, after 10 minutes, you can add sour cream. The meat should languish on a weak gas for fifteen minutes. Then they mix it with rice and water and stew for another half an hour.
Be sure to serve on a heated round dish and densely sprinkled with herbs.
How to cook pilaf in a cauldron with a duck
Ingredients:
• One small duck;
• Two glasses of Krasnodar rice;
• One lemon;
• Two cloves of garlic;
• Two tomatoes;
• Spices, salt.
Cooking method:
The duck is cut into small squares and set to fry in a cauldron in its own fat. Ten minutes later, they add rice, pour water and simmer on gas.
Meanwhile, lemon and tomatoes are sliced. They decorate the dish when ready. Serve hot! Sprinkle with herbs, garnish with green canned peas.
How to cook pilaf in a cauldron with a goose
Ingredients:
• One goose;
• Two kilograms of apples;
• Half a kilogram of rice;
• Prunes (one hundred g);
• Two tables. lies. sour cream;
• Chicken broth);
• Onions, black pepper (on the tip of a knife);
• Canned (green) peas;
• Salt.
Cooking method:
Washed rice in several waters and soaked in cold water. The apples are cut into slices, and the onion into rings.
The gutted and washed carcass of a goose is cut, separating the meat from the bones. Rub meat with salt and seasonings, leave to soak for about 15 minutes. Fry them in a cauldron in their own fat, then pour sour cream. Put apples, onions and prunes, fry, reducing gas, for almost an hour.
When meat is ready, rice is poured and poured with broth. Stew until tender.
How to cook pilaf in a cauldron with a rabbit and dried apricots
Ingredients:
• One and a half kilograms of rabbit;
• Rice groats (four hundred g);
• Lemon (1);
• Two tables. lies. olive oil;
• Dried apricots (one hundred g);
• Bulb, herbs, lemon balm;
• Salt, spices (to taste).
Cooking method:
Pre-boiled rice.
The rabbit’s carcass is rubbed with salt and spices, chopped into small pieces and fried in a cauldron in olive oil so that a crispy crust appears. Sprinkle with chopped onions.
Squeeze the juice from the lemon, finely chop the zest or skip it on a grater. Mix the juice with pieces of dried apricots and leave for ten minutes. If the rabbit is already ready, dried apricots with lemon juice are poured into it, throw lemon peels and mix with ready-made rice. In about ten minutes, your meal is ready.
Served with grated horseradish and lettuce.
How to cook pilaf in a cauldron for children
Ingredients:
• Three hundred grams of rice;
• Two tables. l butter or vegetable oil;
• 700 ml of water;
• Onion;
• cloves;
• Four hundred grams of ham;
• Parsley.
Cooking method:
In a cauldron, rice is fried in vegetable or butter. Pour it with salted water. Finely chopped onions are mixed with cloves, added to rice and stewed over moderate heat for about twenty minutes.
Cut the ham into cubes, chop the parsley and mix it all with rice. If necessary, you can add more oil.
When serving, you can decorate the dish with finely chopped pickles and vegetable salad leaves.
How to cook pilaf in a cauldron - tricks and useful tips
• If the meat for pilaf is taken fatter, the dish will turn out tastier.
• To make pilaf crumbly, do not mix it after adding rice.
• To prevent the oil in the cauldron from foaming, throw a pinch of table salt in it.
• Carrots in pilaf should be the more, the better.
