Pork pilaf cooked over an open fire
Description
The dish is prepared without unnecessary complications. If you're interested, the finished dish can be served.
Instructions
- 1
Step 1
Place the cauldron over the fire so it starts to heat up. Meanwhile, clean and chop the pork into medium-sized pieces of uniform size. It's best to choose lean parts of the meat. The hind leg or shoulder works perfectly.
- 2
Step 2
Peel and wash the onion and carrot. Cut them into elongated pieces. Pour odorless vegetable oil into a well-heated cauldron, add the prepared vegetables, and fry until half-cooked.
- 3
Step 3
Add spices and seasonings to the vegetables. If you don't have the possibility to use each spice separately, just buy a ready-made pilaf spice mix from the store.
- 4
Step 4
Now add the chopped meat to the vegetables and spices. Fry the ingredients over high heat for ten minutes, stirring constantly to prevent burning.
- 5
Step 5
Pour enough water into the cauldron to completely cover the meat. Cover the cauldron with a lid and simmer the ingredients for about fifteen minutes, until the meat is fully cooked.
- 6
Step 6
Rinse the rice thoroughly. Uzbeks believe it should be done exactly seven times. Then place the rinsed rice into a kazan. Add apricots and prunes, and stick in unpeeled garlic heads. Add water if necessary. Cover with a lid and cook until the rice absorbs all the liquid.