Pilaf in an Afghan cauldron on a stove

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make crumbly pilaf in an Afghan cauldron? Prepare all products according to the list. You can take any meat for pilaf to your taste, be it lamb, beef, pork or chicken. I have beef pulp. It is better to use long-grain rice, then the pilaf will turn out crumbly and very tasty.

2. STEP 2

   

   So, cut the beef into small pieces. To make it easier to cut the meat, I froze it slightly. Peel the onions, carrots and garlic. Rinse them and cut the carrots into cubes and the onion into cubes. The garlic cloves can be left whole or cut lengthwise into halves.

3. STEP 3

   

   Place the Afghan cauldron on the stove, pour in vegetable oil and heat it well. Read about how to choose the right oil in a separate article, link at the end of the recipe. Send the meat to fry. Cook, stirring until golden brown. During the cooking process, I first stewed the meat for about 5-10 minutes in its own juice, and then, after the liquid had evaporated, it was fried until golden brown. Remove the beef from the cauldron with a slotted spoon to a separate plate.

4. STEP 4

   

   Add onions, carrots and garlic to the cauldron. Fry for a couple of minutes until soft. If necessary, add a little more vegetable oil.

5. STEP 5

   

   Add the fried beef to the cauldron.

6. STEP 6

   

   Add cumin, rubbing it with your hands to reveal a stunning oriental aroma. Add salt to taste and add barberry grains if desired.

7. STEP 7

   

   Pour in 1 glass of water, mix everything. Reduce the stove flame to medium and simmer the vegetables and beef for about 20 minutes.

8. STEP 8

   

   Rinse the rice several times until the water is clean. Pour it into the cauldron and level it with a spatula or spoon. Submerge a whole head of garlic in the rice. If necessary, add a little more water. Make sure that the rice is completely immersed in water (I added another quarter glass).

9. STEP 9

   

   Place the lid on the Afghan cauldron and tighten it. Leave to cook over medium heat for 20-30 minutes. During the cooking process, release a little steam from the valve using a fork to make sure that the cooking process is proceeding correctly and the operation of the Afghan cauldron is not impaired.

10. STEP 10

    

    At the end of cooking, release all the formed steam from the cauldron using a fork and only then open the lid. Place the pilaf on a wide plate or lyagan. Serve hot.

Comments on the recipe

Moderator Ksenia

13.12.2023

4.5

Not long ago I got an Afghan cauldron. I cooked in it only once, and the whole family was very pleased with the result. So when I saw on the website a recipe for pilaf in an Afghan cauldron on the stove, I decided to definitely cook it. I used long-grain rice. For the pilaf, I took pork (about 650 g), fried it separately and together with vegetables in a little less time than indicated in the recipe. I cooked the pilaf with the lid closed for about 25 minutes. The pilaf is simply amazing! It is very aromatic and tasty. The rice turned out fluffy and the meat was incredibly tender. Very tasty! My husband even asked for more. Zhemchuzhina, thank you very much for the amazing recipe!

YV

13.12.2023

4.9

Good recipe. The pilaf turned out very tasty

Evgeniy Knysh

13.12.2023

5

Can you please tell me what size cauldron you have for this amount of food?