Cooking process
Pilau is a delicious and satisfying dish. And if you cook it at the stake, all the qualities are only multiplied. And that this dish has acquired the highest degree of taste, it is necessary to cook from lamb. Pilaf at the mutton fire is incredibly delicious. This dish you want to cook, eat and treat them to friends. It is prepared easily, unless, of course, there is windy weather on the street and it will not fix twenty degrees below zero.
To cook the Uzbek pilaf in the cauldron at the stake, take the food from the list.
At the stake, it is good to heat up the cauldron and put the fatty fat cut into small pieces into it. From it you need to melt the smalets, while you need to mix several times, so that everything is fried and evenly. Ruddy cracklings need to be removed. Pour in finely chopped onions. Periodically stirring, bring it to transparency and softness. If a strong fire, then this will take about 2-3 minutes.
Meat should be cut into small pieces, about 2х2 cm, while the existing fat is not necessary to cut. Put it in the cauldron, evenly distribute the cauldron along the walls, pushing the bow into the middle. This should be done to ensure that the meat warms up and does not cool itself.
Let it warm up for 5-7 minutes and then mix.
Add spices, salt, chopped carrots and pour water. Put two washed garlic heads and leave to boil until completely cooked. If the lamb was young, then for the zirvak to be ready, 30 minutes are enough.
Wash rice until the water is clear.
Pour into the prepared dirwak. Water should cover rice by 1.5 cm. If water is less, you need to add water. Without covering the lid and stirring the mass, leave to languish on low heat until the liquid evaporates. Then rice collect a slide, cover with a lid and leave for another 15-20 minutes.
Before serving, gently mix, and serve the most delicious, nourishing and friable pilaf on the table.
The pilaf cooked in the kazan at the stake was a success!
Bon Appetit. Cook with love.
Pilaf in cauldron at the stake
Plov cooked in a cauldron at the stake is a delicious dish …
Ingredients
Lamb – 500 g
Rice – 400 g
Tangerine fat – 250 g
Onions – 2-3 pcs.
Carrots – 1 pc.
Garlic – 2 heads
Spices – 1 tbsp.
Salt – to taste
Cooking process
Pilau is a delicious and satisfying dish. And if you cook it at the stake, all the qualities are only multiplied. And that this dish has acquired the highest degree of taste, it is necessary to cook from lamb. Pilaf at the mutton fire is incredibly delicious. This dish you want to cook, eat and treat them to friends. It is prepared easily, unless, of course, there is windy weather on the street and it will not fix twenty degrees below zero.
To cook the Uzbek pilaf in the cauldron at the stake, take the food from the list.
At the stake, it is good to heat up the cauldron and put the fatty fat cut into small pieces into it. From it you need to melt the smalets, while you need to mix several times, so that everything is fried and evenly. Ruddy cracklings need to be removed. Pour in finely chopped onions. Periodically stirring, bring it to transparency and softness. If a strong fire, then this will take about 2-3 minutes.
Meat should be cut into small pieces, about 2х2 cm, while the existing fat is not necessary to cut. Put it in the cauldron, evenly distribute the cauldron along the walls, pushing the bow into the middle. This should be done to ensure that the meat warms up and does not cool itself.
Let it warm up for 5-7 minutes and then mix.
Add spices, salt, chopped carrots and pour water. Put two washed garlic heads and leave to boil until completely cooked. If the lamb was young, then for the zirvak to be ready, 30 minutes are enough.
Wash rice until the water is clear.
Pour into the prepared dirwak. Water should cover rice by 1.5 cm. If water is less, you need to add water. Without covering the lid and stirring the mass, leave to languish on low heat until the liquid evaporates. Then rice collect a slide, cover with a lid and leave for another 15-20 minutes.
Before serving, gently mix, and serve the most delicious, nourishing and friable pilaf on the table.
The pilaf cooked in the kazan at the stake was a success!
Bon Appetit. Cook with love.