Best option for a picnic: Lamb pilaf in a cauldron

Good afternoon friends!

I love bright, original oriental cuisine! With its delicious basma, rich shurpa, flatbreads baked in the tandoor. Delicious samsa made from puff pastry and juicy kebab! Mmmm... delicious, very tasty!

Today, I present another delicious dish - Uzbek pilaf. We will cook it exclusively from lamb in a cauldron, but in different conditions: at home, on a gas stove and on a fire in the garden. The recipe for cooking on a garden stove is more complicated, because you need to masterfully regulate the open fire and maintain the required temperature under the cauldron. Although even on the stove it turns out incredibly crumbly and tasty.

The pilaf recipe includes the following essential products: meat, fat tail, devzira rice, cumin, garlic, carrots. The calorie content of the finished dish (220 kcal per 100 g) is slightly less than the fat content of a milk sausage (226 kcal).

Proper classic pilaf in Uzbek style is prepared only from fresh lamb. My grandfather had a joke about this: how in a nightmare he cooked pilaf in a slow cooker from pork and chicken... and grumbled that it was not the same dish at all with beef.

The food is not prepared quickly, but you will get real pleasure when a hearty, flavorful dish appears on the table.

Classic pork pilaf in a cauldron

A basic pilaf recipe in which you can experiment with spices and aromatic herbs!

You will need:
1.5 kg pork tenderloin, 2 cups rice, 150 ml oil, 5 onions, 5 carrots, 2 heads of garlic, 1 tbsp.
dried barberry, 1 tbsp. salt, spices. Preparation:

1. Wash and cut the pork tenderloin into medium-sized pieces - approximately 2x3 cm; 2. Rinse the rice and soak it in water for 20 minutes; 3. Heat sunflower oil in a cauldron over high heat and fry the meat in it until all the juice has evaporated; 4. Add chopped onions and carrots to the meat, stir and fry until cooked; 5. Salt, add barberries and all the spices, add the heads of garlic and reduce the heat; 6. Pour rice into a cauldron in an even layer, without stirring, and pour boiling water so that it covers the pilaf somewhere on the phalanx of the finger; 7. After half an hour, the pilaf can be mixed and served.

How to cook pilaf in a cauldron?

Pilaf in a cauldron over a fire is a multifaceted recipe that allows you to prepare a dish with different types of meat, with the addition of vegetables or mushrooms. All variations have generalizing technological points, compliance with which will give the desired correct result.

Meat and vegetable components are fried in hot oil.
The rice is washed thoroughly until the water is clear and soaked for 15 minutes.
Before adding water to the cauldron, be sure to heat it to a boil. The liquid should cover the contents by 1-1.5 cm.
Proper pilaf is not stirred in a cauldron after adding rice and water.

Pork pilaf in a cauldron

When trying to comprehend the recipe for pilaf with pork in a cauldron, you first need to maintain the correct proportions of the ingredients and observe the order in which they are placed in a container with vegetable oil heated over the fire. Otherwise, the technology for preparing your favorite aromatic dish is elementary and simple.

Ingredients:

pork – 1.5 kg;
onion – 800 g;
carrots – 800 g;
rice – 2 cups;
water – 4.5 cups;
vegetable oil – 1 cup;
garlic – 2 heads;
barberry - 1 tbsp. spoon;
seasonings for pilaf, salt.

Preparation

The pork is cut, placed in hot oil and fried until the juices evaporate.
Add chopped onion and carrots, cook until soft, stirring.
Add seasonings, rice, throw in whole heads of garlic, pour in salted boiling water.
Reduce the heat to a minimum and cook the pilaf in a cauldron over a fire for 30 minutes.

Chicken pilaf in a cauldron

The recipe for pilaf with chicken in a cauldron involves using any parts of the bird carcass as the meat base: fillet, legs, thighs, wings, or a whole bird cut into portions. Among the flavoring additives, the most preferred are seedless raisins, dried tomatoes, whole heads of garlic, cumin, and coriander.

Ingredients:

chicken – 1.2 kg;
onion – 1 kg;
carrots – 1 kg;
rice - 3 cups;
raisins – 50 g;
dried tomatoes – 1 teaspoon;
vegetable oil – 150-200 ml;
garlic – 2 heads;
cumin – 3-4 teaspoons;
coriander – 2 teaspoons;
pepper, salt - to taste.

Preparation

The chicken is cut up and placed in a cauldron in hot oil and fried.
Add onions and carrots, brown until soft.
Add seasonings, add garlic, rice and after a minute pour in boiling water.
Reduce the heat and cook pilaf with chicken in a cauldron over a fire for 20-30 minutes, then let it brew for another 10 minutes under the lid.

Beef pilaf in a cauldron

The recipe for pilaf with beef in a cauldron differs from the two previous variations in its execution technique. The type of meat used requires longer heat treatment and must be thoroughly stewed before adding rice. Fat tail fat can be replaced with vegetable oil if desired.

Ingredients:

beef – 1.2 kg;
onion – 700 g;
carrots – 800 g;
rice - 3 cups;
tail fat – 250 g;
garlic – 2 heads;
zira – 3 tbsp. spoons;
hot pepper – 1 pod;
pepper, salt - to taste.

Preparation

The fat tail is cut and rendered, beef is added, and fried.
Add onions and carrots, add half the cumin and brown.
Pour in boiling water, add some salt and simmer until the meat is soft.
Add garlic, pepper, rice and pour in hot water.
Sprinkle pilaf in a cauldron over a fire with cumin and simmer for 20-30 minutes in low heat.

Lamb pilaf in a cauldron

In order to be pleased with the excellent results in the cauldron, you need to choose high-quality meat. It must be fresh, from a young animal, with layers of white fat. Such a product will not have a specific unpleasant odor that scares away many people, and will make the dish at the fire tasty and aromatic.

Ingredients:

lamb – 1.2 kg;
onion – 1 kg;
carrots – 1 kg;
rice – 1 kg;
tail fat – 250-300 g;
garlic – 2 heads;
seasonings for pilaf – 3 tbsp. spoons;
pepper, salt - to taste.

Preparation

Melt the fat tail, add the meat, and brown it.
Add spices, onions, and after 5 minutes carrots.
Place 1 head of garlic, pour in a little boiling water, add some salt and simmer the contents for 20 minutes.
Throw out the garlic, add a new one, add rice, pour in boiling water and simmer the pilaf with lamb in a cauldron over a fire in low heat for 30 minutes.

How to cook duck pilaf in a cauldron?

It turns out to be especially tasty, aromatic and satisfying in a cauldron. The amount of vegetable oil can be reduced if poultry meat contains a lot of fat, and you can also reduce the spiciness of the dish by varying the proportion of hot pepper in the composition. Cooking time and technique may vary depending on the maturity of the bird: older meat should be stewed a little further by adding water.

Ingredients:

duck – 1 pc.;
onion – 700 g;
carrots – 1 kg;
rice – 800 g;
vegetable oil – 200 ml;
garlic – 2 heads;
seasonings for pilaf – 2-3 tbsp. spoons;
hot pepper, salt - to taste.

Preparation

Place poultry slices into hot oil, brown them and, if necessary, simmer with water.
After the moisture has evaporated, add onions and carrots and fry.
Add spices, water, salt, add rice, heads of garlic, pepper pods.
Cook the dish for 30 minutes in low heat.

Uzbek pilaf on fire in a cauldron

Connoisseurs of Uzbek cuisine dream of tasting it. prepared according to an authentic recipe. In this case, only lamb, both pulp and meat on the bone, is used as the meat base, combining it with fat tail fat. The constant spice is cumin - without it, the dish loses its charm and originality.

Ingredients:

lamb – 1 kg;
onion – 500 g;
carrots – 1 kg;
rice – 1 kg;
fat tail fat – 300 g;
vegetable oil – 200 ml;
garlic – 4 heads;
zira – 2 tbsp. spoons;
hot pepper – 1 pc.;
salt - to taste.

Preparation

Place chopped fat tail and meat into hot oil and fry.
Add onions and carrots and fry for 15 minutes.
Throw in the garlic and chili, pour in a little boiling water and simmer for 10 minutes.
Add cumin and rice, pour in hot water and simmer the contents for 30 minutes.

Recipe for Tajik pilaf in a cauldron

A characteristic feature of Tajik pilaf is its considerable fat content and richness. In this case, it is customary to take equal amounts of all components, including fats. This fact scares off many and they reduce the number of the latter, thereby depriving themselves of the opportunity to enjoy the authentic taste of the delicacy.

Ingredients:

lamb – 1 kg;
onion – 1 kg;
carrots – 1 kg;
rice – 1 kg;
tail fat or vegetable oil – 1 kg;
garlic – 4 heads;
soaked chickpeas – ½-1 cup;
seasonings, salt, pepper - to taste.

Preparation

The fat is heated and calcined, the onions are fried, and then the meat.
Add carrots, and after 10 minutes seasonings, chickpeas, salt, a little water and simmer.
Add rice, garlic, pepper, add water and simmer the Tajik pilaf in a cauldron for 30 minutes.

Barley pilaf with meat in a cauldron

The following recipe for pilaf in a cauldron is not for everyone, since instead of rice it involves adding pearl barley to the dish, the taste of which many do not particularly like. However, having tried this delicacy, some gourmets change their attitude towards this product for the better and introduce it into their diet without hesitation.

Ingredients:

Pilaf with mushrooms in a cauldron

In a cauldron, with the right approach, the results are no worse than those with meat, which in this case is successfully replaced by mushrooms. When using fresh or frozen forest inhabitants, they give the dish an incredible aroma, an exquisite, incomparable taste and at the same time make it nutritious and satisfying.

Cooking lamb pilaf in a cauldron is not as difficult as it might seem to a novice cook.

Although connoisseurs of oriental cuisine believe that only an experienced cook can make perfect pilaf, and only certain products should be used in preparing the dish (for example, Devzira rice, fat-tailed lamb, cottonseed oil). However, for temperate latitudes they are quite rare. However, you can prepare pilaf from ingredients of more common varieties.

If it is not possible to buy fat-tailed lamb, you can use another type of meat. It should be borne in mind that only old lamb has a specific taste, which many cannot stand. Carrots and onions should be sweet varieties. Long-grain rice is most suitable for pilaf, since when cooked (if cooked correctly) it remains crumbly.

There are many recipes for Uzbek pilaf, but they all have one thing in common: the most delicious dishes are prepared not on a gas or electric stove, but on a cauldron stove or fire. Not everyone has the opportunity to make or buy a stove, but anyone can build a fire.

For the container in which the pilaf will be cooked, it is better to make a 3-sided stand made of bricks. The fourth side remains open and is used for storing firewood and as a blower.

Another condition for preparing high-quality pilaf is the correct choice of utensils. The ideal option is to use a cast iron cauldron with a spherical bottom. In this case, the entire surface of the container is heated evenly. If you don’t have such utensils, you can use a cast iron duck pot or goose pan. As a last resort, you can cook pilaf in an aluminum pot, but with thick walls and bottom.

Pork pilaf with curry and turmeric in a cauldron

The pilaf according to this recipe is not only aromatic, but also very bright!

You will need:
500 g pork, 350 g long grain rice, 2 carrots, 1 onion, small can of canned corn, 80 ml oil, 1 head of garlic, 1 tsp.
turmeric, 1 tsp. curry, 0.5 tsp. cumin, salt and pepper. Preparation:

1. Pour vegetable oil into a cauldron and heat at high temperature; 2. Finely chop the onion and fry it until golden; 3. Add grated or thinly sliced carrots to the onion and sauté the vegetables for 10 minutes; 4. Cut the pork into small pieces, add to the vegetables and fry until golden brown; 5. Drain the liquid from the corn, let it drip a little and add to the vegetables and pork; 6. Add all the spices, remove the husks from the garlic and place the head in a cauldron; 7. Simmer the meat over medium heat for about half an hour, so that it is soft and tender; 8. Rinse the rice, place it on the meat and pour boiling water 0.5 cm higher; 9. Cover the cauldron, leave to simmer, and after 5 minutes reduce the heat; 10. After another 15 minutes, the pilaf can be opened, mixed and served.

Lamb pilaf in Uzbek style

Compound:

lamb ribs – 1 kg;
fat tail fat – 0.25 kg;
refined vegetable oil – 120 ml;
carrots – 1 kg;
onions – 1 kg;
garlic – 3 heads;
hot capsicum – 1 pc.;
zira – 10 g;
barberry – 5 g;
coriander – 2 g;
salt, ground black pepper - to taste.

Cooking method:

Cut the lamb into pieces, one rib each.
Peel the carrots and cut into large strips.
Remove the skins from the onions and cut them into half rings a little more than half a centimeter thick.
Cut the pepper into thin rings and remove the seeds.
Soak the rice for an hour, then rinse.
Pour the oil into the cauldron, put the finely chopped fat tail fat into it. Render the fat from the fat tail and remove the cracklings.
Place the onion in the cauldron. Fry it until golden brown.
Add lamb and pepper. Cook until the meat is browned.
Place carrots on meat. Add salt, barberry, cumin and other seasonings if using.
Pour in water so that it covers the food in the cauldron.
Cover the cauldron with a lid and simmer the meat and vegetables for 30-40 minutes.
Place rice in a cauldron and pour in hot water. It should be 1.5-2 cm higher than the rice level.
Immerse the garlic heads in the rice.
Cook the pilaf over low heat, without covering the cauldron with a lid, until the liquid is almost completely absorbed into the rice.
Remove the cauldron from the heat, cover it with a lid. Leave for 20-30 minutes.

Pilaf with pork and bell pepper in a cauldron

If you don't like carrots, then this recipe for pilaf with bell peppers is created especially for you!

You will need:
600 g pork, 350 g rice, 2 bell peppers of different colors, 1 onion, 75 ml oil, 1 head of garlic, 1 tbsp.
smoked paprika, 0.5 tsp. cumin, salt and pepper. Preparation:

1. Heat vegetable oil in a cauldron and fry medium-sized pieces of pork until half cooked; 2. Add finely chopped onion and fry further until it becomes translucent; 3. Cut the pepper into squares or strips, add to the meat and fry for another 5 minutes all together; 4. Add spices and a head of garlic, mix and lay out the washed rice in an even layer; 5. After 2 minutes, pour about 0.5 cm of boiling water over the rice, close the lid of the cauldron and simmer for half an hour over low heat.

On the grill

To cook the best pilaf on the grill, you need to prepare a sufficiently large container. Instead, a saucepan with a thick bottom will do. The capacity must be from 4 liters.

It is also advisable to get a clean white cotton towel, which it is advisable to place under the lid to prevent excess moisture from evaporating.

So, how to cook pilaf in a cauldron is simple, you only need to take the following quality products:

Pork – 1 kg.
Carrots – 800 g.
Onions – 600 g.
Rice of a suitable variety - 0.5 kg.
Fat – 220 g. You can take vegetable, internal lamb or melted pork.
Garlic – 1 head.
Sea salt and black pepper - to taste.
Zira seeds – 1 level teaspoon.

KBJU:

Calorie content – 156 kcal.
Proteins – 5 g.
Fats – 7.4 g.
Carbohydrates – 18 g.

Recipe step by step:

It is important to maintain the order of the components. First, the meat is stripped of skin and all films. Cut into portions.
Then peel all the vegetables. It is advisable to cut the carrots into long strips.
Cut the onion into half rings, chop the garlic and place everything in the fat preheated in a cauldron. Bring until light golden brown.
Then add carrots.
Bring it until half cooked and add meat. If you lay out the carrots in this order and cook them by frying rather than stewing them, you can ensure that they remain intact and will not disintegrate. But in this case you need to maintain the correct temperature.
Cook the meat over coals for approximately 40 minutes. It is advisable to make them smolder and not burn. This will help avoid burning.
Place rice on top of the meat. Add as much liquid as needed to completely cover all components.
Keep the rice on the stove until the water is completely absorbed, approximately this will take about 20 minutes.

Pilaf with pork, eggplant and mushrooms in a cauldron

Because of the eggplants and mushrooms in the recipe, the pilaf turns out even more satisfying and nutritious!

You will need:
600 g pork, 500 g rice, 400 g eggplant, 400 g mushrooms, 4 tomatoes, 150 g butter, spices and herbs.
Preparation:

1. Rinse the rice under the tap and fill it with water while cooking; 2. Cut all the vegetables into approximately equal pieces, and also soak the eggplants in water; 3. Heat the butter in a cauldron and immediately add the pork into it in medium-sized pieces; 4. Stir the meat constantly for about 10-15 minutes so that it browns evenly; 5. Drain the liquid from the eggplants, remove excess moisture with a napkin and add to the meat; 6. After 5 minutes, add mushrooms, and after another 5 – tomatoes; 7. Mix the meat and vegetables well, add spices and herbs, and mix again; 8. Pour the rice in an even layer and pour boiling water to about 1 cm; 9. Simmer the pilaf over low heat for about half an hour, without stirring until serving.

Pork pilaf on fire

If you need a recipe for real camping pork pilaf over a fire, we found it too!

You will need:
1.5 kg pork, 1 kg rice, 1 kg carrots, 600 g onions, 0.5 cups butter, 1 tbsp.
barberry, 1 tsp. cumin, spices for pilaf, head of garlic. Preparation:

1. Wash and peel all the vegetables, cut the onion into large pieces, and the carrot into cubes; 2. Separate the garlic into cloves and cut the meat into large pieces; 3. Light a fire, warm the cauldron well over high heat, pour in the oil and leave it for 5 minutes; 4. Spoon hot oil onto the side of the cauldron, add the pork and simmer for 10 minutes, stirring constantly; 5. Add onion to the meat and continue frying, maintaining high heat; 6. Add carrots, and after another 5 minutes – garlic, all the spices and half a glass of water; 7. Make the fire weaker, cover the cauldron with a lid and simmer everything together for 15 minutes, and then stir; 8. Rinse the rice several times and distribute it evenly over the meat, and then pour hot water 1-1.5 cm higher; 9. Simmer the pilaf for about 20 minutes over low heat so that it does not boil into porridge.

Delicious pilaf in a lamb cauldron from the chef, on the fire

I suggest you look at the step-by-step recipe with fat tail on the fire. This is the easiest way for beginners to understand how to cook delicious food correctly and quickly. As they say: “It is better to see once than to hear a hundred times.”

What kind of pilaf are you preparing? Write in the comments, share your tricks and tips, it will be interesting.

pilaf over a fire often, three, maybe four times a year. Too many things must coincide: the weather, the desire to eat pilaf and that we be in the village. You understand that such a coincidence does not happen often!

Bulgur and pork pilaf in a cauldron

Although classic pork pilaf is made from rice, bulgur is a great alternative when you’re tired of rice!

You will need:
1.5 kg pork tenderloin, 2 cups bulgur, 150 ml oil, 5 onions, 5 carrots, 2 heads of garlic, 1 tbsp.
dried barberry, 1 tbsp. salt, spices. Preparation:

1. Rinse the bulgur and soak it in cool water for 20 minutes while you do the rest; 2. Cut the meat into medium-sized pieces - approximately 2x3 cm; 3. Cut the onion into large half rings, the carrots into strips, and peel the garlic from the top layer; 4. Pour vegetable oil into a cauldron, heat and fry the tenderloin so that the juice from the meat evaporates; 5. Add vegetables and simmer for about 10 minutes, stir and season; 6. Place the garlic, add the bulgur in an even layer and pour boiling water to the height of the phalanx; 7. Without stirring, simmer the pilaf until cooked – about 20-30 minutes.

Delicious homemade with pork

You can make the best pork recipe at home. So, how to prepare pilaf in this case is not difficult, the main thing is to choose the right tasty and high-quality ingredients. They are the ones who will ensure the success of the dish.

Pilaf components:

Pork neck – 1 kg.
Carrots – 0.6 kg.
Onion – 300 g.
Garlic – 2 heads.
Cilantro - 1/2 bunch for decoration.
The best variety of rice - about 500 grams.
Spices - to taste.
Barberry – 2 teaspoons.
Peppercorns – 2-3 pieces.
Internal fat – 170 g.

KBJU:

Calorie content – 156 kcal.
Proteins – 4.4 g.
Fats – 8 g.
Carbohydrates – 19 g.

Recipe:

You need to choose pork of medium fat content. Neck or fillet would be ideal. Otherwise, it is better to trim off excess fat. Cut the meat into suitable portions.
Peel and cut the vegetables accordingly. If desired, carrots can be grated on a coarse grater, but still, it is better to make them into strips.
Pour oil into a container and start frying vegetables. Everything can be done at the same time.
Add pork and simmer for 0.5 hours. The meat is cooked at minimum power on the stove so that nothing burns.
Place carrots in the cauldron at the stage when the meat has reached a state of semi-preparedness.
While the root vegetable is stewing, wash the cereal under tap water. It is advisable to do this until it is no longer cloudy from the starch component. Place it in a container. Add salt. Pour water until it covers everything on top.
Cook everything for about 15 minutes in a tightly closed container.