Plov in a cauldron
Description
This recipe won't take much time. This pilaf recipe cooked in a kazan doesn't require special skills and turns out perfectly even for inexperienced cooks. Try it once and you'll fall in love forever. 1. Wash the meat and cut it into portion-sized pieces. Don't make them too large, but avoid cutting them too small either. 2. Place the meat into the heated kazan along with half of the spices. Add salt to taste. Mix well and let it cook. 3. Peel the onions and dice them into small cubes. 4. Once the meat is browned, add the onions to the kazan. 5. Wash, peel, and cut the carrots into thin strips or grate them on a coarse grater. 6. When the onions become soft, add the carrots to the kazan. 7. Cook the carrots for a short while, then add the rice and the remaining half of the spices. 8. Pour water into the kazan until it's about two fingers above the rice. 9. Add whole garlic cloves to the pilaf. 10. Simmer the pilaf until the rice has fully absorbed the water. Half an hour before finishing, cover with a lid, then let it rest for a few minutes. This is a classic kazan pilaf recipe. When prepared correctly, the dish will be fluffy, aromatic, and extremely delicious. Serve hot.