It is difficult to find a person who remains indifferent at the sight of fragrant crumbly pilaf. This signature dish of oriental cuisine can saturate even the largest company. This is especially true on collective picnics and hikes. That is why, every lover of outdoor recreation should learn how to cook pilaf in a cauldron on a campfire.
- 2How to choose the right meat for pilaf
- 3 Cooking Tips
- 4 Sequence of cooking
Many are frightened by the process of cooking pilaf, as it often turns out to be either not finished, or stuck together. In fact, the process is much simpler than it seems. But there are some nuances that are important to consider. The main one is the correct selection of ingredients.
There is no one common recipe for this dish. There are many variations, depending on the products and spices used. Here is one of these examples:
- Rice – 1.5-2 kg. In the markets you can find a special Uzbek variety. But if there is no time to search at all, then you can take a basmati or another type, as long as it is a long-grain one;
- Meat – 2 kg. Real Uzbek pilaf at the stake implies the use of lamb. But if it is not fundamentally to follow all the canons of the true recipe, then you can take beef. And if the cooking time is quite limited, the stew will always help out (about 4 cans);
- Onions – 0.5 kg;
- Carrots – 1-1.5 kg. A very important ingredient of the dish. Its quantity should be a little less than the amount of meat;
- Garlic – 2-3 heads;
- Hot pepper – 1-2 pieces;
- Vegetable oil – 500 ml;
- Drinking water;
- Spices: salt, pepper, jira, barberry, raisin. Those who do not like spices, you can do with salt and black pepper. Spices are a purely individual thing, but if it is decided to use them, then it is better to buy them on the markets at weights, and not in closed shop bags.
The number of products indicated on approximately one large cauldron. Depending on the need, they can always be varied, but it is important to remember that pilaf on a fire will not work if the proportions of ingredients are broken.
How to choose meat for pilaf
For pilaf, the rule “the younger the meat the better” does not work. On the contrary, it is better to give preference to the carcass of a mature animal. This is explained by the fact that too young meat can give excessive liquid, which will adversely affect the structure of the dish, or, on the contrary, dry out and spill over into fibers.
The ideal option is lamb pilaf. As mentioned above, beef can come. Pork pilaf on fire is not the best option, as it is not very suitable for long-term heat treatment. But if the dish is prepared for yourself, then why not.
When choosing meat, it is important to take into account that it is sufficiently fat, it is good if it contains interior fat, and the presence of a bone is necessary.
The most suitable parts are the shoulder area, the hind leg, or the ribs.
And most importantly, it is important to remember that pilaf on the fire will be tasty if the meat is as fresh as possible.
It is important to bear in mind that cooking pilaf requires some preparation:
- Rice must be washed and placed for some time in a bowl of water. Well, if you manage to pre-soak it in salt water for 2 hours. This will remove extra starch from the grain, which means the dish will not stick together. But if there is not much time, then it is necessary to devote to this process at least half an hour;
- The bones must be separated from the pulp;
- The intensity of the fire will play an important role in the process, so it is worthwhile to prepare small pieces and one large log in advance;
- Carrots are chopped into thin strips; in this case, a grater may come to the rescue, and the onions are cut into rings and half rings.
Such simple preparatory work will make the cooking process more convenient. It remains only to step by step follow the provided recipe.
One of the recipes for cooking pilaf in a cauldron on a fire is as follows:
- The cauldron is set on a strong fire with a tripod or struts and poured vegetable oil into it;
- As soon as it is heated, the bones are first sent to the cauldron, which are fried to a reddish hue;
- Then they put coarsely chopped pieces of meat, and as soon as the amount of juice they start begins to decrease, onion rings can be added. At this point, it is important to stir the dish periodically, as it may burn;
- At that moment, when onions begin to acquire a transparent structure, carrots and selected spices are sent to the cauldron;
- In a few minutes, the carrots will be softer. This suggests that you can add water in an amount of 1 liter, salt, and also put hot peppers in the cauldron. At this stage, you can already remove the bones with the help of a skimmer, they are better eaten separately;
- When the water was actively boiling, the fire was reduced by placing a large log in the fire. In this state, the dish is prepared for about 40-45 minutes with the lid closed;
- Soaked rice lay out the top layer on meat and vegetables and in no case do not mix. Water should cover the grains by 1-2 cm, if this is not the case, then boiling water can be added;
- The bonfire is inflated again, tossing the chips, and waiting until the rice begins to absorb water;
- As soon as the water level falls below the grain level, you can close the lid of the cauldron, remove the fire, leaving glowing embers, and wait for the process to complete. It usually takes about 20-25 minutes. The main indicator will be – the complete absence of water and the crumbly structure of rice.
Such a pilaf will be a real treat in the open air and will leave an unforgettable impression about the rest.