Beef pilaf in a cauldron on a fire

We start cooking pilaf by preparing the ingredients.

We need to cut the meat into small pieces.

Today I am cooking beef pilaf, or more precisely, from its scapular part.

Shank brisket or back shank is also great.

I will also say that when cooking beef pilaf, I always add beef brisket on the bone, but this will be a little later.

She will make pilaf even more delicious.

Carrot cut into large sticks.

Please note that there should be a lot of carrots in pilaf.

For 500 grams of rice, I take carrots in a ratio of 1 to 1, i.e. also 500 gr.

I also take a lot of onions, like carrots, namely 500 gr. and cut each head into half rings.

Pilaf, of course, today we will cook in a cauldron, so to start cooking zirvak, you need to prepare the cauldron for work.

Namely, install it on the hearth.

Make a fire in the hearth and heat the cauldron.

Pour a sufficient amount of vegetable oil into the cauldron, about 150-200 ml.

Also, a very tasty pilaf is obtained on fat tail fat, but before filming the recipe, I could not get it.

In a cauldron with heated oil, lay the onion and fry it until golden, for this, depending on the heat in the hearth, it will take about 10 minutes.

To the fried onions, place the beef shoulder and brisket on the bone.

By the way, I took the brisket on the bone specifically to make the taste of zirvak as saturated as possible.

Cook meat with onions for about 10 minutes.

Add carrots to the meat and cook them together for another 10 minutes.

Salt meat with vegetables.

Add freshly ground pepper to taste, as well as 1 tsp. turmeric, 1 tsp dried barberry and 1 tsp. zira, the only thing is that zira must be rubbed between the palms before being added to the cauldron.

Slightly stew spices with vegetables and meat in a cauldron, stirring.

Pour 1 liter of hot water into the cauldron and mix everything together.

We put 3 heads of garlic and 2 hot chili peppers in a cauldron.

We cover the cauldron with a lid and leave the zirvak to cook for 1.5, and preferably for 2 hours on a minimum fire.

After 2 hours, we put firewood in the hearth so that the contents of the cauldron begin to boil intensively.

Zirvak will be ready by this time.

At this stage, it is necessary to remove the heads of garlic and pods of hot chili pepper from the cauldron.

We fall asleep in a cauldron of well-washed rice.

I use parboiled basmati rice.

We level it over the entire surface of the cauldron.

Pour hot water over the top through a slotted spoon.

Water will need such an amount that it is 1.5 cm higher than rice.

Cover the pot with a lid and cook over low heat for 20 minutes.

Open the lid after 20 minutes.

From the edge of the cauldron we collect pilaf closer to the center so that it does not burn to the walls of the cauldron.

We make holes in the rice with the back of a spoon or fork so that moisture evaporates better.

Cover the cauldron with a lid and leave for another 20 minutes on minimum heat.

At the very end of cooking, remove the cauldron from the heat and leave to stand for another 10 minutes.

If moisture remains at the bottom of the cauldron, then all of it will be absorbed into the rice.

After 10 minutes, open the lid of the cauldron and mix the pilaf.

After that, it will be completely ready and it can be served at the table.

For my guests, I serve pilaf on an Uzbek dish.

I decorate it with garlic and chili pepper, which we removed from the cauldron after cooking zirvak.

I also definitely serve shakarob salad with pilaf.

This is delicious! Bon appetit!