Beef pilaf in a cauldron over a fire
Description of preparation:
Long-grain varieties of rice, such as Basmati or Jasmine, are ideal for preparing crumbly pilaf. I used regular rice labeled “for pilaf”, but this is personal taste preference. What else is needed to make pilaf tastier? Of course, if you cook it in a cauldron, in nature. The result is an amazing oriental dish with a light smoky aroma. Prepare this amazing dish! Delight your loved ones during a picnic!
Prepare all ingredients. The most delicious pilaf is made from veal, beef or lamb. I used beef pulp. The best spices to use are cumin, dry barberries or ready-made seasoning for pilaf.
Light a fire, place a cauldron, pour in vegetable oil and wait until it heats up well. Using a slotted spoon, pour hot oil over the edges of the cauldron. Cut one onion into half rings and fry. When the onion turns golden, remove it with a slotted spoon. We won’t need it anymore.
Cut the meat into pieces and dry it with napkins. Place the meat in a cauldron and fry it until lightly browned on top. Be sure to stir the pieces periodically to prevent them from burning. While the meat is fried, pour boiling water over the rice (without rinsing).
Then pour some hot water into the cauldron; it should only lightly cover the meat. Add salt to taste and simmer the beef, covered, over low heat until fully cooked. The meat should become soft. If the meat is young it may take about 40 minutes. Sometimes it takes an hour and a half. If the meat is already ready, but there is still a lot of liquid, remove the lid, add firewood and evaporate the excess water.
Add the carrots cut into strips and the remaining onion cut into half rings to the meat. Peel one head of garlic, cut the cloves lengthwise and add to the cauldron with the rest of the vegetables. At the same stage, add salt to taste and add spices.
Mix well and stirring occasionally, cook for 10-15 minutes (almost until the carrots are ready).
Stir the rice from bottom to top in the container where it was poured with boiling water and carefully drain all the water. Add rice to the cauldron, distributing it in an even layer. You can add a little salt on top. Fill the future pilaf with water so that the liquid covers the rice by 1.5-2 fingers. Peel the remaining heads of garlic from the top husks and rinse well. Insert the garlic into the center and cover the cauldron with a lid.
Cook pilaf over medium heat for 10-15 minutes, depending on the type of rice. The water should be completely absorbed.
Beef pilaf in a cauldron over a fire is ready. Move it carefully and let it sit for 15-20 minutes.
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