Fire-Cooked Beef Pilaf

What could be tastier than the second one cooked over the fire? Beef pilaf in a cauldron over a fire is an amazingly tasty dish of oriental cuisine with a smoky aroma. Prepare an amazing meal at a picnic and delight your family and friends!
cook time: 1h 30 min
Freya Ashford
Fire-Cooked Beef Pilaf

Nutrition Facts (per serving)

195
Calories
9g
Fat
18g
Carbs
11g
Protein

Ingredients (15 portions)

Basic:

Onion (2 onions — one larger, the other smaller) 400 g
Garlic (3 heads) to taste
Salt to taste
Zira (1-1.5 tsp.) to taste
Rice (700-800g.) 700 g
Beef 1.5 kg
Carrot 700 g
Vegetable oil 1 cup

Recipe instructions

Step 1

Step 1
How to cook beef pilaf over a fire? What is the best meat to use? The most delicious pilaf is made from lamb, veal or beef. The recipe used the flesh of young beef (entrecote).

Step 2

Step 2
Peel the carrots and onions and wash in clean water.

Step 3

Step 3
Divide one head of garlic into cloves and peel. Free the remaining two heads from the top peel and wash thoroughly in water.

Step 4

Step 4
Light a fire and set the cauldron to warm up.

Step 5

Step 5
At this time, rinse the meat in water, dry it with napkins and cut into medium-sized pieces.

Step 6

Step 6
Pour odorless vegetable oil into the cauldron and wait until it warms up well. Using a slotted spoon, pour hot oil over the edges of the cauldron (be careful not to burn yourself!).

Step 7

Step 7
Place one onion in oil to fry.

Step 8

Step 8
When the onion turns golden, remove it from the pan with a slotted spoon.

Step 9

Step 9
Place the meat in the cauldron and fry it until golden brown. Stir the pieces periodically to prevent them from burning. Maintain the fire at maximum all the time.

Step 10

Step 10
Pour some water into the cauldron to simmer the meat.

Step 11

Step 11
Wait until it boils and skim off any foam that forms using a large spoon. Lightly salt the meat, cover the cauldron with a lid and simmer over medium heat until the beef is almost done. The time depends on how young the animal was and what part of it you are using.

Step 12

Step 12
Prepare everything else for the pilaf. Chop the remaining onion into small pieces. Chop the carrots into cubes, and cut the peeled large cloves of garlic into 2-4 parts.

Step 13

Step 13
This time my meat was ready for 40 minutes, but sometimes it takes a little longer (an hour and a half). If the meat is already ready, and there is a lot of liquid left in the cauldron, then remove the lid, throw some wood under the cauldron and evaporate the excess liquid.

Step 14

Step 14
Add chopped vegetables to the cauldron with meat.

Step 15

Step 15
Add cumin. At this stage, you can add dry barberries or pilaf seasoning to taste.

Step 16

Step 16
Mix everything well and cook for about 10-15 minutes (almost until the carrots are ready).

Step 17

Step 17
Rinse the rice several times until the water is clear.

Step 18

Step 18
Place the cereal in a cauldron and spread in an even layer. Add a little salt on top.

Step 19

Step 19
Stick two heads of garlic into the middle, fill the future pilaf with water so that the liquid covers the rice by two fingers.

Step 20

Step 20
Cover with a lid and cook over medium heat for 10-15 minutes (depending on the type of rice).

Step 21

Step 21
Gently mix the finished pilaf.

Step 22

Step 22
Serve to the table!

Additional rubrics

Related recipes