Pilov on the Kurdyuk
An excellent recipe for cooking plov from pork on a kurdyuk. Plov is prepared in cauldron from traditional ingredients with classic seasonings.
Pork (pulp) – 500 g
Kurdyuk – 100 g
Onions – 2 pcs.
Garlic – 5-7 denticles
Carrots – 2 pcs.
Steamed rice – 1 glass
Water – 2.5 cups
Spices for pilaf
- 180 kcal
- 1 h. 30 min.
Pilaf from mutton in a cauldron on fire is an eastern classic. The recipe of my pilau is slightly approximated to the correct one. I’ll make you an excellent pilov on the kurdyuk. Kazan will also be present in the recipe, but the basis will be pork tenderloin.
To prepare an oriental dish in Russian style, you will need: fattened fat, selected pork pulp, onions, garlic, carrots, as well as steamed rice, salt and flavoring seasonings (ground coriander, paprika, turmeric, barberry).
The first step is preparing the base of the pilau – zirvak (frying of meat, onions and carrots with spices). Take the Kurdyuk. It is cut into cubes or bars. Melt in the cauldron until the fat is formed. Crisps are extracted. The characteristic aroma of lamb fat will evaporate when spices are added to the pilaf.
Pork pulp is cut into elongated pieces. Dispatched to the cauldron and fried until golden. In the process of frying pork should be well salt.
Shredded onions and garlic are sent to the kazan and fried in the fatty fat along with the meat.
Chopped large straw carrots are added to the cauldron, when the meat with garlic and onion lightly browned together.
The spices are added to the zirvak. For plov ideal: ground coriander, barberry, turmeric, zira and various mixtures of peppers. We choose to your taste. We continue to prepare the basis for pilaf – tushim meat with additives 15 minutes before the golden all the main ingredients.
Then rice is poured into the dirvak.
Pour boiling water. At the same time, it is not necessary to stir the roast with the cereal. The lid of the cauldron closes exactly for 45 minutes. The pilaf is languishing at a minimum temperature.
To bring our dish to the full preparedness, it needs to be wrapped in a warm blanket and evaporated.
Served on the Kurdiuk pilaf as a main dish for dinner or for dinner. It is washed down only by hot drinks. Bon Appetit!