Pilaf in a cauldron over an open fire

Description

Our recipe for pilaf cooked in a cauldron over an open fire lets you enjoy a wonderful time outdoors, feeding a large group with a hearty and aromatic dish without much effort. Serve this dish with fresh herbs, a head of garlic, and for those who like spice, add some red pepper.

Instructions

1. 1

   Step 1

   Rinse the rice thoroughly until the water becomes crystal clear. Then cover it with salted water and let it soak for 2-3 hours.

2. 2

   Step 2

   Meanwhile, slice the onion and carrot into half-rings. Rinse the lamb and cut it into cubes.

3. 3

   Step 3

   Place the cauldron over heat, add the lamb to it, and sear until golden brown. Then add carrots and onions. Leave the ingredients undisturbed for 3 minutes, then stir and continue cooking. Add 400 grams of water, all the spices, and salt to the meat.

4. 4

   Step 4

   Pour warm water over the dried apricots and let them soak for a while to plump up. Then remove, pat dry with a paper towel, and slice into thin strips.

5. 5

   Step 5

   After the lamb has simmered over low heat for 40–45 minutes, place the washed and dried rice on top. Then arrange the pieces of dried apricots on top of everything, but do not mix them in at all.

6. 6

   Step 6

   Pour water over the rice and meat, making sure all ingredients are covered. Cover with a lid and let it sit for 10 minutes.

7. 7

   Step 7

   Remove the lid and continue cooking. Taste the rice. If it's crunchy, add a little more boiled water, but no more than 50 ml.

8. 8

   Step 8

   Once the rice is ready, remove the pot from the heat and let it steep for half an hour.