Plov cooked in the oven in a cauldron
Description
An amazing dish—pilaf baked in a cauldron in the oven at home—that will be a great alternative to other dishes during Lent. Pilaf cooked in a cauldron turns out special and incredibly delicious. Instead of seafood, you can use any meat of your choice.
Instructions
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Step 1
1. You can talk about pilaf endlessly, and there are countless recipes for its preparation: pasta pilaf, lamb pilaf, vegetable pilaf, pork pilaf, pilaf with dried fruits, traditional oven-baked pilaf cooked in a cauldron, and even seafood pilaf. And this is not even the full list of variations of this wonderful dish. Today I'd like to share with you a recipe for mussel pilaf—a very tasty dish, suitable as a fasting meal, and quite nutritious.
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Step 2
2. First, fry the onion and carrots. Add vegetable oil to the cauldron and sauté the vegetables, constantly stirring.
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Step 3
3. Add the mussels in the middle of frying, salt and season to taste.
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Step 4
4. On top, add the well-rinsed rice and pour water over it. The liquid should cover the rice by about two finger-widths above the surface. Add garlic in the center, along with bay leaf and black peppercorns.
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Step 5
5. Place the pot in a preheated oven at 200 degrees and simmer for about 1.5 hours. Reduce the heat as it cooks.
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Step 6
6. The dish is ready when the rice is fluffy and there is no liquid left. Mix all the contents of the cauldron.
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Step 7
7. Serve hot and have a blessed fast!