Amazing beef pilaf in a cauldron - we cook at home

Kitchen appliances and utensils:

• kitchen stove;
• cast iron cauldron;
• teapot;
• cutting board;
• knife;
• canteen;
• wooden and teaspoons;
• bowl for rice.

Ingredients

Step cooking

1. First, rinse the rice well so that the water in the bowl remains clear and soak it. Peel all onions and carrots. Cut the onions in half rings, and carrots - in large strips so that it does not boil and does not turn into porridge. Peel the garlic only from the top husk, but do not divide it into cloves.
   
2. Heat the cauldron well on the stove and pour about 200-300 ml of vegetable oil into it.
   
3. Pour chopped onions into a cauldron and lightly fry over medium heat, stirring occasionally.
   
4. Rinse the meat well and cut into medium-sized cubes to make it juicy. Gradually lay on top of the onion half the meat first. After 1-2 minutes, add the remaining meat to the cauldron. This must be done so that the cauldron does not cool off from a large amount of cold meat.
   
5. Fry the meat until a pronounced crust appears, stirring so as not to burn.
   
6. When the meat is fried, add carrots to it. Do not mix immediately, only after 2-3 minutes mix everything well and fry for about 10 minutes until the carrots are soft.
   
7. Then salt everything and pepper with black pepper to taste.
   
8. Pour all the ingredients with cold water so that it covers them a little, and simmer over low heat until it boils. When the water begins to boil, cook another 40 minutes, also over low heat. Thus, you will prepare the basis for pilaf - zirvak.
   
9. After 40 minutes, sprinkle zirvak with seasoning for pilaf, about 2-3 tablespoons. Separately add a pinch of zira and simmer for about five minutes.
   
10. Now drain the water from the previously soaked rice and spread it evenly into the cauldron over the zirvak.
    
11. Squeeze 3 heads of garlic into the rice at a distance, and between them gently, so as not to damage, put red hot pepper.
    
12. Using a tablespoon, cover everything with hot water from the kettle for 2 cm and cook for about 20 minutes over high heat.
    
13. When the water in the cauldron is less, add another pinch of zira and salt the rice to taste. Reduce the fire on the stove a little.
    
14. To boil water, make holes in the rice in a circle. To do this, you can use a wooden spoon by turning it over. Do this carefully so as not to damage the pepper, otherwise it is likely to make pilaf very sharp.
    
15. When the water has boiled almost completely, turn off the stove, cover the cauldron with a lid and leave the pilaf to steam for another 20-30 minutes.
    
16. Gently remove pepper and garlic from the prepared pilaf.
    
17. You can serve pilaf by putting it on a salad leaf and decorating it a little with greens.
    

Video recipe

Look at the video for a detailed process of cooking beef pilaf in a cauldron. A good example will help you make the rice crumbly and the meat juicy.

Other recipes for pilaf