Pilaf in a cast-iron cauldron (+ video)

Pilaf in a cast-iron cauldron (+ video)

Category: Meat dishes

Kitchen: uzbek

Ingredients
Beef meat	1.5kg
long grain rice	1 kg
onion	2 pcs
carrot	1.2kg
vegetable oil	170ml
zira	1 tbsp. l.
turmeric	1/2 tsp
barberry	1 sachet
ground coriander	1h l.
garlic	4 heads
freshly ground black pepper	1h l.
fresh chili	2 pcs
sweet paprika	1h l.
water boiling water for zirvak	to the top level of carrots

Cooking method

We cook the carrots, clean them, cut them into long cubes, peel the onions, cut the beef meat into portions, heat the cast-iron cauldron, pour the vegetable oil into it and heat it until the smoke starts,lay the onion and fry it, stirring occasionally,until brown,we lay the meat slowly and do not stir it for 5-7 minutes until it grabs, fry it, add part of the cumin, if the meat has let the juice out, we simmer it until the juice evaporates and frying begins, this is even good, it is advisable to stew the beef so that it is softer was about 30 minutes, add a small part of the carrots to the meat and fry everything together over high heat,salt and start making zirvak, put the remaining carrots on top of the meat, add so much boiling water that the carrots barely cover, zirvak, add barberry, turmeric, cumin, chili pepper, 4 heads of garlic, 2 heads can be, black pepper, reduce the heat, cover and simmer the zirvak over low heat for 45 minutes, thoroughly rinse the rice, previously soaked in warm water, until the water becomes transparent, put it in a cauldron, add fire, if the zirvak has not covered the rice, add a little boiling water so that the rice floats a little in the zirvak, do not add excess water in any case, you need to understand how much your rice is cooked and how much water it will take, during boil the zirvak several times, stir the top layer of rice without touching the carrots, as soon as almost all the water in the zirvak has boiled away, move the cauldron to the smallest fire, collect the rice in a slide, add the remaining cumin, cover with a plate and cauldron lid, and simmer it for 20-30 minutes, until the rice is ready, put the pilaf on a beautiful dish, first the rice, then the carrots with meat, mix the remaining pilaf, it is advisable to transfer the pilaf to another pan,hot cast iron cauldron he continues to cook and simmer !!! Serve a salad of fresh tomatoes with onions to pilaf !!! Bon Appetit!!

It's time to pick garlic and peppers from the cauldron at three o'clock in the morning, and put more of this meat for me! Who did not have time, he was late!

[Cook]

Cook, thanks for the recipe! What kind of rice do you like more in pilaf?

[Cook]

Cook, thanks for the recipe! What kind of rice do you like more in pilaf?

Thank you Natalia !!! To be honest, I like any rice, from devzira it is very tasty pilaf, probably the most gorgeous pilaf, I really like basmati, laser, I specially cooked each time from different rice to understand how it is cooked, because each variety of rice is a different story !!!

The beauty. Taste. enticing.
Beef in pilaf must still be able to cook, so that it is soft, but not "wadded".
Pilaf of my youth. 80s, border of Tajikistan.
A pot, a wondrous pot for the Trans-Urals, is a cauldron.
Local delicacies - pilaf, manti.
And the rice is Krasnodar ...
Friendship with cauldrons on long years pilaf and manti both as ordinary dishes and as festive ones.

Thank you Irina !!! You are right, it is advisable to stew the beef before frying it with carrots !!! Lamb is softer !!!

[Igor]

Igor,
Beautiful pilaf !!!

vegetable oil 170ml

By the way, it should be noted that there is not a lot of oil for such a small amount of everything. And beef without fat.
Not fatty pilaf.

like potatoes in cast iron

[Igor]

Igor,
Beautiful pilaf !!!

Thanks Igor!!!

By the way, it should be noted that there is not a lot of oil for such a small amount of everything. And beef without fat.
Not fatty pilaf.

like potatoes in cast iron

Thank you Irina !!! There is no need to be afraid to pour oil, after cooking it will still be at the bottom and the lack of oil is no longer pilaf, each rice should receive oil and the aroma of zirvak

[Cook]

Cook, thanks for the recipe!)

No need to be afraid to pour oil

Duc, no one was afraid, in Soviet times.

And on the second day, pilaf will only taste better, the rice absorbs everything - the taste, and color, and fat.
Raisins in pilaf are also an addition to taste; they are tastier than meat, garlic and raisins.

Duc, no one was afraid, in Soviet times.

And on the second day, pilaf will only taste better, the rice absorbs everything - the taste, and color, and fat.
Raisins in pilaf are also an addition to taste; they are tastier than meat, garlic and raisins.

I agree on raisins, I added barberry, he added a chic note in pilaf