Pork pilaf in a cauldron - a tasty and simple recipe

Kitchen appliances and utensils: Cauldron, slotted spoon, knife, cutting board.

Ingredients

Rice	1 kg
Garlic	4 heads
Carrot	1 kg
Bow	0.5 kg
Meat (pulp)	1 kg
Bones (beef or pork)	1 kg
Kurdyuk	200 g
Zira	1 pack
Coriander	1 pack
Seasoning for pilaf	1 pack
Ground black pepper	2 tsp
Salt	1 tbsp. l
Vegetable oil	150 ml

Step cooking

1. We will cook pilaf on the street in a cauldron. First you need to start a fire.
   
2. While it flares up, we prepare rice. To do this, pour a kilogram of rice into a deep bowl and rinse with running water, draining it at least 8-10 times, until the water becomes completely transparent. Pour the cereal with water and leave it on demand.
   
3. We prepare the rest of the ingredients. We wash the carrots, cut it into small cubes. We clear a kilogram of onion, rinse, cut into thin half rings. We wash a kilogram of meat, cut into medium portions. You can use any meat for pilaf in a cauldron at your discretion. We took the pork. You can replace it with veal or young lamb. Cut the kurdyuk into small cubes. For the brew, we need bones. We used pork, you can choose any according to your preferences.
   
4. We send the cauldron to the fire, pour 150 grams of vegetable oil into it, let it heat.
   
5. Add kurdyuk to the cauldron; it is convenient to use a slotted spoon to mix it. Fry the fat chicken, stirring occasionally to the state of cracklings.
   
6. After that, remove the greaves from the cauldron. You do not need to throw them away, you can add salt, let it cool slightly and eat it.
   
7. Add the bones, fry over high heat until golden brown.
   
8. Add chopped pulp to the cauldron, mix.
   
9. At this stage, we rub a couple of pinches of zira with our palms and send to the meat, mix everything and fry for 15 minutes, stirring occasionally.
   
10. Add chopped onion, mix, fry it until golden brown.
    
11. It's time to add chopped carrots.
    
12. Now fry the products for 10-15 minutes.
    
13. At this time, we collect water in a kettle and let it boil. After 10 minutes we pour cool boiling water into the cauldron so that the water completely covers the meat.
    
14. Now pour the seasoning for pilaf, coriander, black pepper, zira, salt to taste, mix everything and leave the zirvak to simmer for half an hour, stirring occasionally. Be sure to take a sample for salt and spices, if necessary, add the missing ingredients.
    
15. From the large heads of garlic we remove the top layer of the husk, rinse and send 4 whole heads to the zirvak. If desired, add a small amount of chili pepper.
    
16. Drain the water from the rice and add it to the cauldron, sprinkling evenly. We level it so that the rice is covered with water.
    
17. If necessary, add water to cover the rice with 2 fingers.
    
18. As soon as the pilaf begins to boil, cover it with a lid and make the fire less, leave it for 20 minutes without opening the lid.
    
19. We make a hole and check if there is still water in the pilaf. If there is, let her boil over.
    
20. Pilaf is ready, we can serve it to the table.
    

Video recipe

Cooking pilaf on a fire in nature is a whole art. The process itself is quite interesting, and the taste of such pilaf in a cauldron is much better than that prepared at home on a hob. If you want to watch the process of preparing this dish, you can also watch a video that shows a similar recipe for pilaf cooking.

Other recipes for pilaf