Pilaf on a fire in a cauldron - an Uzbek recipe for cooking with step by step photos * Crossfit

Lamb - 1 kg
Garlic - 4 pcs.
Vegetable oil - 100 g
Ground black and red pepper - to taste
Carrots - 3 pcs.
Onions - 1 pc.
Rice - 1.5 kg
Edible salt - to taste
Barberry - 100 g
Chili pepper - 2 pcs.
Zira - to taste
Turmeric - to taste
Paprika - to taste

Proteins 7.9 g
Fat 17.1 g
Carbohydrates 24.9 g

A step-by-step photo recipe for cooking real Uzbek pilaf from lamb on a fire in a cauldron is described below.

Servings Per Container: 8 Servings.

Step-by-step instruction

Pilaf on a fire in a cauldron is a delicious Uzbek dish that is cooked with your own hands in a cast-iron container using lamb, carrots, onions, hot pepper and barberry.

The proportions for cooking pilaf are as follows: for 1.5 kg of rice, 1 kg of meat and about 0.5 kg of vegetables should be used.

From spices it is recommended to take cumin, turmeric, red sweet paprika and black ground pepper, and you can also add other spices if you wish. Instead of barberry, you can use washed raisins. To prepare the correct pilaf, you need to open the recipe described below with step-by-step photos, first clean the bottom of the cauldron with salt and purchase a piece of lamb with a minimum number of layers.

Step 1

The first thing to do is to fry the meat with hot chili peppers. Pour vegetable oil into the cauldron. When it's hot, place the lamb, which has been washed and cut into pieces of any size. Add water so that the liquid level covers the meat, add salt and dry chili peppers.

Step 2

Peel onions and garlic, peel carrots. Cut the onion into half rings or large cubes, garlic and carrots into squares. When the liquid in the meat has almost completely evaporated, add the chopped vegetables and fry for 10-15 minutes, stirring occasionally.

Step 3

Rinse long grain rice with cold water several times, drain off excess liquid. Then transfer to a cauldron and fill with water so that the cereal is almost completely covered with liquid. Add barberry, cumin, ground black pepper, turmeric and red paprika, and salt to taste. Mix thoroughly, cover and cook for 20-30 minutes, stirring occasionally and checking for readiness (the cooking time depends on how much the fire burns).

Step 4

Delicious pilaf on a fire in a cauldron, cooked from long-grain rice and lamb, is ready. Serve hot, garnish with cilantro or any other herbs. Enjoy your meal!