For pilaf on the fire , you need a thick-walled 8-10 liters lid with a lid.
This cauldron is enough to feed a large group of friends.
We will need:
– meat (you can make with mutton, with pork, with chicken or with veal) – 1.5 kg;
– onion – 1.5 kg;
– carrots -1.5kg;
– vegetable oil (suitable for ordinary sunflower) – 500 ml;
– steamed rice – 1,5 kg;
– garlic – 2 heads;
– salt – 2 tablespoons;
– seasoning zira – 2 teaspoons;
– water – 3 liters;
Start cooking at home: cut the meat, peel the carrots and onions.
Cut the carrots into strips and put them in a bag. Onion chop into half rings and fold into another package.
Rinse rice thoroughly and pour into a bowl (can also be packaged). We put everything in a bag and go to nature.
Arriving in the forest, hang the cauldron on the spacer and pour the oil. Kindle a fire. You must start cooking on high heat. We wait until the oil warms up.
Then add the chopped meat, stirring intensively. Fry meat for 10-15 minutes. Add the chopped onions and carrots. Thoroughly mix and stew for another 10 minutes. It’s time to add salt and zir. When the meat becomes soft, pour water. Bring to a boil.
As soon as the water boils, make a fire to make the pilaf cooked on the coals. Finally it’s time to add rice to our dish. Do not mix! The rice should be on top. Add the garlic (stick it deeper with whole unclean heads). Cover with a lid.
Usually the heat from the hot coals is enough to cook the pilaf, but if it seems to you that the heat is not enough, add a couple of logs.
Stew for 10-15 minutes. Our pilaf will be ready when the water goes into rice completely. We remove the cauldron from the struts. Now stir the contents of the cauldron.
We lay out on plates. Sprinkle with the top greens.