Delicious mutton pilaf in a cauldron - secrets of cooking technology

Kitchen appliances and utensils: cooker, cauldron with a lid, sharp knife, cutting board, slotted spoon, spatula, tablespoon.

Ingredients

Mutton	1 kg
Vegetable oil	250 ml
Rice "Basmati"	1 kg
Carrot	700 g
Onion	600 g
Black pepper peas	1 tsp
Zira	1.5 tsp
Dried Basil	1.5 tsp
Barberry	1 tsp
Raisins	1 tsp
Garlic	4 cloves
Salt	2 tbsp. l
Pepper	taste

Step cooking

1. Peel and cut the onions in half rings.
   
2. Peel the carrots and cut into small strips.
   
3. Cut the lamb into large pieces. In order for the meat to lend itself well to slicing, first put it for 20 - 30 minutes in the freezer. Also avoid chopping meat - this will prevent it from burning during cooking.
   
4. Heat the cauldron over maximum heat for 3 to 4 minutes. Then pour in 250 ml of vegetable oil. Keep warming the cauldron for another 5 minutes.
   
5. Dip the peeled and previously chopped onions into the heated oil. Stir onion vigorously for 5 to 7 minutes until a characteristic golden crust forms on it. High-quality fried onions significantly affect the taste of pilaf.
   
6. Once the onions are fried, add lamb to it. Mix the ingredients thoroughly. Fry the meat until it darkens and a characteristic crust appears on it. The frying process will take about 15 minutes. Do not forget to mix the meat at intervals of 1 minute.
   
7. After frying the meat, add the carrots to the cauldron. Stir this mixture for 15 minutes.
   
8. Pour boiled water into the cauldron so that the liquid completely covers the mixture, but does not exceed its level. Reduce the heat to a minimum, but so that the mixture continues to boil. Add 2 tbsp. l salt, raisins, barberry, zira, dried basil and black peppercorns. Stir the contents and cook for another 20 minutes. After time, the meat should be fully cooked. This mixture may be quite salty in taste or even bitter, but do not be alarmed, in the next step - cooking with rice - excess salt will be absorbed.
   
9. Lay the rice evenly on the finished mixture. Add the garlic with whole cloves without cutting it, and pour boiled water so that the liquid level exceeds the cereal by 1.5 cm. Pre-rinse the rice under cold water several times.
   
10. Without increasing the heat, cook pilaf until the liquid has completely evaporated. A prerequisite will be - do not interfere with the mixture of rice. Using a slotted spoon, collect the rice up the hill, press firmly on a plate and cover with a lid. Cook in this state for 15 minutes with minimal heat.
    
11. After the time has passed, turn off the heat and let the pilaf stand under the lid for 15 to 20 minutes. Mix the infused rice thoroughly with meat and vegetables. Delicious mutton pilaf is ready.
    

Ways to serve and decorate dishes

The traditional way of serving pilaf is to serve it in the dishes in which the dish was prepared, that is, in a cauldron. Since the taste of the dish comes out already rich in spices and aromas, most prefer not to refine themselves with additives, but simply decorate with greens, which will add freshness to the rice.

Video recipe

Use the viewing of this video to learn all the intricacies of the phased preparation of a dish - from preparing and stripping ingredients to serving an already prepared pilaf.

Cooking pilaf with lamb is one of the possible options. Try to cook a dish with other meat - chicken or beef, or combine several types at the same time. A great addition to rice will be the use of pomegranate or dried apricots.

Other recipes for pilaf