Fragrant pilaf in a cauldron at the stake is an excellent picnic dish instead of traditional barbecue. Cooking it on the grill is more difficult than on the stove. It is necessary to thoroughly approach the process, so that in the end it turns out pilaf, and not rice porridge with meat.
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Pilaf in a cauldron at the stake: important recommendations
The success of the whole event depends mainly on two things: dishes, meat and fire. To prepare pilaf on the grill, you need a thick-walled cauldron with a lid. Its volume depends on the number of people.
The ideal meat for the classic pilaf is lamb. In extreme cases, it can be replaced with pork or beef. Chicken and turkey for pilaf at the stake are completely unsuitable, because their meat on an open fire will quickly turn into dry burnt pieces.
It is important that the cauldron at the beginning of the preparation of pilaf be on a high fire, and at the end - on coals. The ideal solution is an individual who will keep an eye on the fire all the time.
Barbecue pilaf: ingredients
For 5-8 servings you will need:
- 1 kg of meat;
- 1 kg of rice;
- 1 tsp zirs;
- 1 kg of onion;
- 1 kg of carrots;
- 1 tsp dried barberry;
- 2 heads of garlic;
- 1 tsp turmeric
- 1 tbsp. l salts;
- 1 pod of hot pepper;
- 250 g of vegetable oil.
For the preparation of pilaf, meat and vegetables are usually taken in a ratio of 1: 1. If desired, you can increase the amount of meat. Carrots add sweetness to the dish. If you don’t like it, just reduce it.
Choosing the right ingredients for pilaf at the stake
It is better to take meat with bone - it is tastier. Not every part of the carcass is suitable for pilaf. It is advisable to opt for soft meat. The ideal option is neck, tenderloin, entrecote. Leave ribs and drumsticks for shurpa at the stake.
For the preparation of pilaf on the grill, it is recommended to use cottonseed oil. If it is not, you can take a sunflower, but in no case creamy or olive.
You can take almost any rice. The easiest option is steamed. Also suitable are varieties such as Basmati, Jasmine. Most importantly, the rice should be oblong. A product with round grains is not suitable for real pilaf.
There is a kind of rice bred specifically for making pilaf - “Devzira”. The special growing conditions and processing made it fragrant and able to absorb a lot of meat fat, spices and water. However, this rice is not cheap.
Pilaf in a cauldron on a barbecue: detailed step-by-step cooking
To get started, prepare all the necessary ingredients. Cut the meat into large pieces. It should be remembered that in the process of cooking at the stake it will greatly fry and, as a result, it will decrease in size.
Cut onions into thick half rings, carrots into cubes or straws, but very large. Rinse the garlic heads well and peel off the outer husk.
Prepare the pic. It is important to wash it correctly. Rice can not be left under running water, and then just periodically grind the grains with your hands. Place the cereal in a large bowl, pour water and mix, immersing your hands from the edges of the dishes and taking them out of the middle. Drain the turbid water and repeat the procedure as many times until the liquid becomes clear. Pour the washed rice with hot water and set aside for 1-2 hours.
Make a fire. The fire must be strong. To do this, make a large bonfire. Place the cauldron on the fire and start preparing the basis of pilaf - zirvak.
Pour in oil, let it burn. Place the onion in the cauldron, having previously disassembled it on the scales. Stir occasionally, otherwise the onion may turn into coals. The root crop will award the oil with aroma. Fry the onion until golden, then remove it from the cauldron with a slotted spoon.
Wait for the oil to boil. This is necessary so that subsequently it “stops” the meat pieces, that is, does not allow the juice to come out of them. The oil should begin to smoke slightly.
Gently place the pieces of meat, one after the other, so as not to bring down the temperature of the cauldron. Otherwise, the meat will not begin to fry, but stew! Turn the pieces over with a slotted spoon so that they fry on all sides.
Add onion half rings to the meat. Do not forget to constantly mix the ingredients in the cauldron so that they do not burn. The onion should become transparent.
Add carrots and wait for the moment when it begins to go limp. At these stages, you do not need to cover the cauldron!
Pour water into the cauldron so that the vegetables and meat begin to stew. The liquid should be two fingers higher than the rice. Wait until it starts to evaporate.
Salt zirvak to taste. Stir the ingredients. Salt will start to “smash” the vegetables.
Add spices: barberry and turmeric. The first will give the dish a pleasant sourness, and the second - a beautiful color.
Put garlic and hot peppers in a cauldron. Try not to damage the pod, otherwise the pilaf will turn out to be too sharp.
Add rice and flatten it. At this point, you can add the dish again. Add the base of the spicy bouquet - ziru. Cook the rice until half cooked, then cover the cauldron with a lid and continue to simmer the cereal for 15-20 minutes. First reduce the fire by laying out burning coals from the fire.
Remove the garlic and hot peppers from the cauldron. Collect the pilaf with a slide. All water should evaporate.
Serve the finished pilaf hot. You can supplement the dish with fresh vegetables or a salad of them.
