Fragrant pilaf in a cauldron on a shive – an excellent dish for a picnic instead of traditional shish kebabs. It is more difficult to train him on a brazier, than on a plate. It is necessary to approach process that pilaf, but not rice porridge with meat as a result turned out thoroughly.
Pilaf in a cauldron on a shive: important recommendations
Success of all action depends mainly on two things: ware, meat and fire. The thick-walled cauldron with a cover is necessary for preparation of pilaf on a brazier. Its volume depends on a number of people.
Ideal meat for classical pilaf – mutton. As a last resort it can be replaced with pork or beef. Chicken and a turkey on a shive aren't suitable for pilaf at all as their meat on naked flame will quickly turn into dry slightly burned pieces.
It is important that the cauldron at the beginning of preparation of pilaf was on big fire, and at the end – on coals. The ideal decision – the certain person who will watch a fire all the time.
Pilaf on a brazier: ingredients
For 5-8 portions it is required to you:
- 1 kg of meat;
- 1 kg of rice;
- 1 tsps of cumin;
- 1 kg of onions;
- 1 kg of carrots;
- 1 tsps of a dried barberry;
- 2 heads of garlic;
- 1 tsps of a turmeric;
- 1 tablespoons of salt;
- 1 pod of hot pepper;
- 250 g of vegetable oil.
For preparation of pilaf meat and vegetables usually undertake in a proportion 1:1. If desired it is possible to increase amount of meat. Carrots give to a dish sweet. If it isn't pleasant to you, just reduce its quantity.
We choose the correct ingredients for pilaf on a shive
It is better to take unpitted meat – it more tasty. Not any part of a carcass is suitable for pilaf. It is desirable to stop the choice on soft meat. Ideal option – a neck, cutting, steak. Leave ribs and shanks for chorba on a shive.
For preparation of pilaf on a brazier it is recommended to use a cotton oil. If it is absent, it is possible to take sunflower, but by no means creamy or olive.
Rice can be taken practically any. The simplest option – steamed. Also such grades as "Basmati", "Jasmine" approach. The most important – rice has to be oblong. The product with round grains isn't suitable for the real pilaf.
There is a type of rice removed especially for preparation of pilaf – Devzira. Special conditions of cultivation and processing made it fragrant and capable to absorb in themselves a lot of meat fat, spices and water. However this rice not from cheap.
Pilaf in a cauldron on a brazier: detailed step-by-step preparation
For a start prepare all necessary ingredients. Cut meat large pieces. It is necessary to remember that in the course of preparation on a shive it will strongly roast away and as a result – will decrease in sizes.
Cut onions with thick half rings, carrots – cubes or straws, but very large. Well wash out garlic heads and clean from an external peel.
Prepare rice. It is important correct to wash it. Rees can't leave a baking plate a water jet, and then it is simple to fray periodically grains hands. Place a cereal in a big bowl, pour water and mix, immersing hands from edges of ware and taking out them from the middle. Drain muddy water and repeat the procedure so many time until liquid becomes transparent. Fill in the washed-out rice with hot water and set aside aside for 1-2 hours.
Make fire. Fire has to be strong. For this purpose make big fire. Place a cauldron on fire and start preparation of a basis of pilaf – a zirvaka.
Pour oil, let's it be calcinated. Place a bulb in a cauldron, previously having sorted it on scales. Periodically stir slowly, otherwise onions can turn into pieces of coal. The root crop will award oil with aroma. Fry onions till golden color, after that remove it from a cauldron by means of a skimmer.
Wait for oil boiling. It is necessary in order that it "stopped" meat pieces subsequently, that is didn't allow juice to leave them. Oil has to begin to smoke slightly.
Accurately place steaks, one by one, not to bring down cauldron temperature. Otherwise meat will begin not to be fried, and to be extinguished! Overturn pieces a skimmer that they were fried from all directions.
Add onions half rings to meat. Don't forget to mix constantly ingredients in a cauldron that they didn't burn. Onions have to become transparent.
Add carrots and wait for the moment when it begins to obmyakat. At these stages it isn't necessary to cover a cauldron!
Pour in water that vegetables and meat began to be stewed in a cauldron. Liquid has to be above rice on thickness of two fingers. Wait for the moment when it begins to be evaporated.
Salt зирвак to taste. Mix ingredients. Salt will begin "break" vegetables.
Add some spice: barberry and turmeric. The first will give to a dish pleasant sourness, and the second – beautiful color.
Place garlic and bitter pepper in a cauldron. Try not to damage a pod, otherwise pilaf will turn out too sharp.
Add rice and level it. At this stage it is possible to prisolit a dish again. Add a basis of a spicy bouquet – cumin. You cook rice to semi-readiness then cover a cauldron and continue to weary a cereal within 15-20 minutes. Previously lower fire, having laid out the burning coals from a fire.
Pull out garlic and bitter pepper from a cauldron. Collect pilaf by the hill. All water has to evaporate.
Serve ready pilaf hot. It is possible to add a dish with a fresh vegetables or salad from them.