Pilaf in a cauldron on a fire and on a stove - 15 cooking recipes

Pilaf in a cauldron, a classic dish for every day, with which you can feed not only the whole family, but also guests in addition. It is quite simple to prepare; all you need to do is have a suitable recipe with step-by-step photos on hand.

Pilaf in a cauldron on a fire and on a stove

One of the most famous oriental dishes in the world, pilaf, is prepared in a classic way exclusively in a cauldron. That is, in a metal container with thick walls and a rounded bottom. There are a lot of recipes for pilaf in a cauldron, which differ from each other in the composition of the products, the cooking time, and the general details of the entire process. Traditionally, pilaf is cooked in a cauldron suspended over a fire. And this happens in the yard.

However, most of us today live in apartments, and the last time we lit fires was, at best, somewhere in a summer camp. So, it turns out that it is impossible to make delicious pilaf without the attributes of some experienced tourist? But no! Amazingly tender and aromatic pilaf is perfectly prepared on a regular stove. The main thing is to have a good cauldron in your arsenal.

Typically, preparing pilaf begins with frying onions and vegetables in hot oil or fat. To which meat, cut into pieces, is subsequently added. Again - in an authentic version it should be lamb. But our housewives have been successfully cooking amazing pilafs with chicken, pork, beef, turkey, mushrooms, vegetables and dried fruits for a long time.

Rice, washed in several waters, is placed in the dish last, right on top of the meat. And pour water so that it covers the rice one or two fingers higher. For flavor, you can stick a whole head of unpeeled garlic into the rice, and just throw it away after cooking. You need to cook the pilaf by closing the lid and making through holes in the rice to the bottom. The steam rising from the bottom will speed up the cooking of the rice.

After the fire under the cauldron is turned off, the pilaf should be left in it for at least half an hour. It would be nice to cover the top of the dishes with something warm. This will give the dish a chance to sit well and soak in the flavors. The pilaf will eventually become crumbly and tasty.

It is believed that the best rice for pilaf is long rice like Basmati or Jasmine. But if you are preparing sweet pilaf, then you can use round pilaf.