Plov in a kazan over the fire

Ingredients

• meat – 1 kg
• rice – 1 kg
• onion – 3 pcs
• carrot – 3 pcs large
• sunflower oil – 300 g
• garlic – 1 head
• salt
• ground black pepper
• turmeric
• paprika
• cumin
• barberries

Method

1. Step 1

   Salt Ground black pepper Turmeric Paprika Zira Barberry

   
2. Step 2

   Pilaf over a fire in a cauldron is what you need for a large company in nature. Before starting cooking, you should prepare all the ingredients. Rinse the rice well and cover with cold water. Wash the meat and cut into medium-sized pieces - about 3 cm, do not cut finely - it will be dry. Dice the onion and cut the carrots into strips.

   
3. Step 3

   We prepare the firewood in advance, light the fire 15 minutes before the start of cooking, so that the firewood flares up a little. Place the cauldron on the fire and pour oil. The fire should caress the bottom of the cauldron.

   
4. Step 4

   We wait until the oil warms up - this will be indicated by the appearance of bubbles. Place the meat in the heated oil. I took pork, namely the shoulder blade, because... here the pieces are fattier, and the meat for pilaf should not be dry. When the meat is browned on one side, stir and fry until it turns golden on all sides.

   
5. Step 5

   Then add the onion. Fry it until cooked, remembering to stir. Add carrots. We bring it to readiness.

   
6. Step 6

   When the carrots are ready, add water so that it covers the food by about 1 cm. Add spices and cover the cauldron with a lid. Let it simmer on low heat for about half an hour.

   
7. Step 7

   After 30 minutes, add rice and add water so that it covers the rice by 2 cm. There is no need to stir, otherwise it will turn out to be porridge, not pilaf! Cover with a lid and cook until the rice has absorbed all the liquid. When there is already little liquid, you can carefully use a spoon to move the rice from the edges to the center without stirring it! Important! You should drain the water from the rice before you put it in the cauldron. The fire should be low so that the meat below does not burn.

   
8. Step 8

   At the end of cooking, add a whole head of garlic to the rice, after removing the excess husk and washing it under running water. Remove the cauldron from the heat and leave for about 20 minutes so that the pilaf absorbs the aroma of garlic and infuses.