Pilaf in a cauldron over a fire of lamb

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make pilaf in a cauldron over a fire from lamb? Prepare all the necessary products. The basis of pilaf is rice, and to make it crumbly, you need to choose the right rice. The stores now offer “Rice for pilaf” - this is quite suitable. The article at the end of this recipe will help you choose rice. Lamb parts can be any kind, even with bones. I have already prepared “Lamb for pilaf”.

2. STEP 2

   

   Let's prepare the cauldron. It needs to be cleaned well, and the best way to do this is with salt. Pour a handful of salt into the cauldron and rub with a sponge or paper towel, then rinse with water.

3. STEP 3

   

   Place the cauldron, light the fire and heat it well.

4. STEP 4

   

   Wash the fat tail, dry it and cut into medium pieces. If you don’t have fat tail, then skip this step and just pour 500 ml of vegetable oil into the cauldron. How to choose oil, read the article below the steps. Next, do everything according to the recipe.

5. STEP 5

   

   Add chopped fat tail to the hot cauldron.

6. STEP 6

   

   Fry over high heat until enough fat has been rendered out.

7. STEP 7

   

   I have lamb already cut into medium pieces. If you have a whole piece of meat, wash it, dry it and cut it into medium-sized pieces.

8. STEP 8

   

   Add the meat to the cauldron and fry over fairly high heat for about 15-20 minutes, the meat should become slightly golden.

9. STEP 9

   

   Peel the onion and cut it arbitrarily: into half rings, cubes, feathers - the cutting method does not play a special role.

10. STEP 10

    

    Add onions to the cauldron.

11. STEP 11

    

    There should be enough fat in the cauldron. If it is not enough, add vegetable oil.

12. STEP 12

    

    Fry everything for 10 minutes.

13. STEP 13

    

    Wash the carrots, peel and cut into cubes. It is the blocks that are quite large, 3-5 mm thick. There should be a lot of carrots in pilaf.

14. STEP 14

    

    Add chopped carrots to the pilaf.

15. STEP 15

    

    Fry everything for about 15 minutes. You can cover the cauldron with a lid. The carrots are chopped quite coarsely and they should be ready at this stage.

16. STEP 16

    

    Add cumin. You can whole it, you can ground it.

17. STEP 17

    

    Mix everything, simmer for about 5 minutes. The so-called zirvak is ready.

18. STEP 18

    

    Now it's the turn of rice. It must be rinsed very well until the water runs clear from the rice. Add the rice to the cauldron.

19. STEP 19

    

    Stir and fry everything together for about 7 minutes. Each grain of rice should be saturated with fat.

20. STEP 20

    

    Level the mass, insert whole, washed small heads of garlic.

21. STEP 21

    

    Pour water into the cauldron through a slotted spoon to avoid splashing. There should be twice as much water as rice. Or the water level should be 1 knuckle above the rice level.

22. STEP 22

    

    Add some salt.

23. STEP 23

    

    Place on high heat.

24. STEP 24

    

    Wait for it to boil.

25. STEP 25

    

    Then cover with a lid. After 5-7 minutes, slowly reduce the heat by removing some of the burning wood from under the cauldron. Cook on low heat for about 30 minutes.

26. STEP 26

    

    When all the liquid has been absorbed into the rice, assemble the pilaf into a mound and let it sit under the lid for another 15 minutes.

27. STEP 27

    

    Real Uzbek pilaf in a cauldron over a fire is ready! Bon appetit!

Comments on the recipe

Alyona

03.08.2023

4.9

A wonderful, classic pilaf recipe. May the author forgive me, I cooked on the stove today. I really wanted pilaf, my husband unexpectedly left when everything was ready to cook, and I don’t like adjusting the fire in the grill or watching the firewood, which is very important when preparing really tasty pilaf. Therefore, they did not put off preparing their favorite dish, but decided to cook in the apartment. The pilaf turned out wonderful, aromatic, crumbly. I didn’t expect anything else, the recipe is very detailed, competently, clearly written, accompanied by beautiful photographs. I recommend this wonderful recipe for an ancient dish! The main thing is to have a good mood and patience; cooking pilaf does not tolerate fuss and haste. Cook with pleasure.

Marina

03.08.2023

4.9

Tasty! Thank you! You can cook like this.

donavica

03.08.2023

4.5

Very tasty dish! We cooked it on the second day of the wedding instead of fish soup! Only we did it a little wrong. First, the onions were fried, then the finished onions were pulled out of the cauldron, the carrots were fried in the same oil, pulled out, then the meat was fried, and before that, the rice was poured back into the cauldron. This way nothing burns and the taste becomes rich.

Shura

03.08.2023

4.5

Yes, pilaf on a fire turns out to be the most delicious, and the aroma standing around will work up an appetite... It’s very nice to read your comments, if only someone would show you a photo... But I think our forum members won’t think twice and soon we'll look at it...

Irina111

03.08.2023

4.6

I don’t cook pilaf over a fire often, three, maybe four times a year. Too many things must coincide: the weather, the desire to eat pilaf and that we were in the village. You yourself understand that such a coincidence of circumstances does not happen often! But if it does happen, then, as they say, you can’t get away with it! Moreover, pilaf on a fire turns out to be somehow magical. I think the reason for this is a special temperature regime, which you cannot achieve on a kitchen stove, and also a special mood. Just imagine: the birds are singing, the meat is sizzling, the aromas are wafting throughout the area and the anticipation of what to eat with such an appetizer... Spices for pilaf, I think, play a big role. I mix in equal amounts: black cumin, dried tomato, dried paprika, barberry, turmeric. You can’t buy this in a store, you have to go to the market. Spice merchants often sell white cumin, which is not as flavorful. Don’t be shy, ask for the black one like an expert, they will definitely get it from under the counter. I mix it all in a glass jar and close it with a lid, we have enough for several times.

Insomnia

03.08.2023

4.7

The taste of aromatic and real pilaf was instilled in me since childhood by relatives from Tashkent. This is an amazing dish, the uniqueness of which is given by oriental spices; it is with them that you need to be careful, violating the proportions can ruin the taste of the pilaf. Lately, I’ve been making pilaf from chicken, it’s still easier to digest and doesn’t leave a heaviness in the stomach, but for some reason I didn’t do it over a fire, I need to fix that immediately, thanks for the idea!

Yanuta

03.08.2023

4.5

We ate it, didn’t have time to take a photo. The recipe is wonderful! Finally, my husband prepared a delicious pilaf, otherwise he still couldn’t do it! Thanks for the good win-win recipe! Next time I’ll be sure to upload a photo. By the way, my husband made it from pork, instead of fat he used vegetable oil (we don’t like fat)