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.

Cooking process

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.

The pilau's recipe for the Kurdyuk

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).

Ingredients for pilaf on kurduk

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.

Fry the Kurdyuk

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.

Put the pork

Shredded onions and garlic are sent to the kazan and fried in the fatty fat along with the meat.

Put onion and garlic

Chopped large straw carrots are added to the cauldron, when the meat with garlic and onion lightly browned together.

Put the carrots

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.

Add spices

Then rice is poured into the dirvak.

Pour rice

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.

Pour in hot water

To bring our dish to the full preparedness, it needs to be wrapped in a warm blanket and evaporated.

Ready pilaf on a kurduk

Served on the Kurdiuk pilaf as a main dish for dinner or for dinner. It is washed down only by hot drinks. Bon Appetit!

Photo of pilaf on kurduk