Pilaf in a cauldron on the stove
Description
The recipe won't take much time. This is a classic pilaf recipe cooked in a cauldron on the stove, so lamb is used, but you can choose another meat if desired. Spices are a key ingredient, just as important as the rice. So only start cooking if you have them at home. Serve hot.
Instructions
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Step 1
1. Prepare all the necessary ingredients in advance so that you don't waste time on this during frying.
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Step 2
2. When everything is cleaned and chopped, place the cauldron on the stove and heat the oil in it.
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Step 3
3. First of all, you need to fry the fat (preferably lamb fat).
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Step 4
4. Another ingredient included in the recipe for cooking plov in a kazan on the stove is meat bones. They should be added to the oil (after removing the fat) and fried until rich golden color. Thanks to them, the plov will have an incredibly beautiful hue.
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Step 5
5. Add onion and carrot to the cauldron. Watch the vegetables carefully to make sure they don't start burning.
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Step 6
6. Add the meat.
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Step 7
7. And about 5 minutes later, add the sliced carrots.
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Step 8
8. Pour in water and simmer the mixture over medium heat, seasoning with salt to taste.
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Step 9
9. Place the hot pepper and washed garlic heads on top. Let it sit for about 25–30 minutes so the meat can marinate thoroughly.
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Step 10
10. Then carefully remove the garlic, pepper, and bones, and add the rice to the pot. You can prepare plov in a pot at home on the stove using any variety of rice.
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Step 11
11. Add more salt to taste and spices.
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Step 12
12. Do not stir the rice, just gently spread it evenly over the surface. When the rice has absorbed most of the liquid, shape it into a mound. Cover with a lid and simmer over low heat for 10 minutes. Then, without opening the lid, remove from heat and let it rest for another 25–30 minutes.