How to cook pilaf in a cauldron on a fire
Being engaged in cooking in nature, a person faces many different problems. This is due to the fact that the development of civilization and the abundance of kitchen appliances adversely affected the natural skills and natural instincts. For example, when preparing pilaf in a cauldron on a fire, one has to deal with the fact that it is almost impossible to control the exact heating, it is very difficult to keep clean, and there is no constant access to running water. Therefore, when preparations and gatherings of things for rest begin, where it is planned to cook pilaf from pork in a cauldron, you should prepare all the components in advance or provide yourself with all the necessary elements and equipment for convenient and comfortable work.
In order to cook excellent pilaf in nature, you will need:
- meat (fat) - 1 kg;
- onions - 1 kg;
- carrots - 1 kg;
- rice - 2 glasses;
- spices to taste;
- dried fruits to taste;
- garlic - 1 head;
- vegetable oil - 100 ml.
Meat selection and preparation
First you need to choose meat. The fact is that the most correct and tasty is lamb pilaf in a cauldron with the addition of raisins, prunes and jeera. However, you can use almost any meat, as long as it is fat, and spices should be selected in accordance with the compatibility. After the selection is made, the products must be thoroughly cleaned. Meat is cut into pieces of medium size.
Carrots should be cut into strips, but do not use a grater. The fact is that all the pieces should be the same in thickness. Therefore, it is better to use the usual knife, cutting the carrots diagonally, and then turning them into straws. Onions are sliced into thin half-rings.
To make pilaf in a cauldron on the fire properly cooked, it is recommended to constantly maintain uniform fire. At the same time it should be strong enough for the products to be prepared, but its flame should not reach the middle of the cauldron. After the container warms up, put onions in it and fry for about 10 minutes. Then carrots fall asleep, which is also fried for 10 minutes.After this time, the future pilaf in the cauldron on the fire begins to acquire a golden color, then meat is added to it, which is fried for about 15 minutes, and then covered with a lid. At this point in the dish you can put a variety of spices and salt.
After the meat is almost ready, put rice on it, and pour water on it. At the same time, dried fruits and unpeeled garlic can be added to the pilaf in the cauldron on the fire. It is worth noting that the water should cover the rice on two fingers, and stir the dish is strictly prohibited. It should be cooked with the lid closed until all the water boils away.
Filing and storage
After that, the cauldron is removed from the heat and allowed to cool for a while, and the swim - to infuse. After 15 minutes the dish is considered ready. It is spread on a large plate and served hot. In nature, it is advisable to eat pilaf immediately, since high temperatures will promote the appearance of bacteria and make the dish inedible.