Plov cooked over an open fire
Description
I absolutely love when our big group gathers outdoors—it doesn't matter what season or weather it is, nothing can spoil the fun at such moments. And of course, no celebration is complete without delicious food. That's when this fantastic recipe for fire-cooked pilaf, passed down to me by my parents, comes into play. The ingredients are quite common, just like in homemade pilaf, but the key here is getting the proportions right. After that, in good company and with heartfelt songs, everything will go smoothly—you won't even have time to look around before the delicious aroma of your pilaf spreads all around. This amazing pilaf will be a perfect reason to bring all your loved ones together for a wonderful evening with great company. So go ahead and start calling your friends and family, while I tell you how to make it.
Instructions
- 1
Step 1
First of all, we need to prepare the ingredients. This can be done while the fire is getting going. Cut the meat into small cubes about 3 centimeters in size. Slice the carrots into thin strips and cut the onion into rings (one onion head should be left whole). Rinse the rice several times under cold water, then completely cover it with water and add a little salt.
- 2
Step 2
When the cauldron is well heated over the fire, start rendering the fat from the lard or simply pour vegetable oil into the cauldron. Drop in a whole onion and fry it until it turns brown, then remove it.
- 3
Step 3
Now add the ribs to the oil and fry for 5 minutes, stirring.
- 4
Step 4
Transfer the fried ribs to a plate.
- 5
Step 5
Now we need to wait a little for the excess moisture to evaporate from the oil. Then add the sliced onions to the cauldron and fry until golden brown. Add the meat to the onions and sear until a golden crust forms.
- 6
Step 6
When the meat begins to turn reddish, add the carrot cut into strips to the cauldron.
- 7
Step 7
Do not stir the carrots for a few minutes, allowing them to soften slightly from the steam. Then begin frying, stirring constantly. Do this for 15-20 minutes.
- 8
Step 8
Now add one handful each of cumin and barberry and fry for just about a minute. Then pour in boiling water until the liquid completely covers the meat, and season with salt. Add the ribs and whole garlic heads. Cook over low heat for about 40 minutes.
- 9
Step 9
After the time has elapsed, turn the heat up to maximum and add the peppers to the cauldron.
- 10
Step 10
Now place the rice and carefully smooth it out.
- 11
Step 11
Carefully pour boiling water using a knife or a skimmer so that the liquid level is 1.5–2 centimeters above the rice.
- 12
Step 12
Turn down the heat to low and cook the pilaf covered for about 20–25 minutes. If necessary, add a little water, and sprinkle with raisins at the end of cooking.
- 13
Step 13
Mix the cooked rice and serve at the table. Enjoy your meal, everyone!