Pilaf in a cauldron over a fire - sharing a family recipe

In our family, there is a tradition during the gathering of all relatives to cook meals on a fire, in a gazebo. We do this both in winter and in summer, in any weather.

Of course, we have special recipes. Which are passed down from generation to generation. They are improving, changing, something new is being introduced, but, nevertheless, the traditional pilaf with prunes is the invariable king of all feasts in nature.

We use an aluminum cauldron, it heats up quickly, does not rust, has a lid and handles for convenience. If we go to the river bank, it is convenient to take it with us.

Usually we take fresh veal for cooking pilaf. But the use of other meat is not excluded - pork or even chicken. Of course, this will be a completely different pilaf, not traditional.

Pilaf composition

Ingredients - 1.5 kilograms of veal, it will require 3 cups of rice, about 0.5 kilograms of carrots and onions (3-4 large vegetables), a glass of vegetable oil, 3 heads of garlic. This is the basis of any pilaf.

For seasonings: 0.5 cups of dried apricots and prunes each, freshly ground black pepper, about half a teaspoon, 1 each a teaspoon of cumin, turmeric, 1 tablespoon of salt - but here everyone needs to look for their own proportions, according to the addiction to salt.

Cooking procedure

Warm the cauldron, pour vegetable oil into it and fry the coarsely chopped onions, carrots, cut into semicircles. When the onion turns transparent, add the spices.

After the spices and vegetables have mixed, lay out the veal, cut into 2 by 2 cm cubes approximately. Fry over high heat for 10 minutes, then pour hot (this is mandatory) water to almost cover the meat and cook covered for 15 minutes. Salt after boiling and then add dried apricots, prunes and rice.

Rinse the rice in water, pour into a cauldron, level. It should be completely covered with water 1 cm above it. If there is not enough water, you need to carefully top up. Now you can't mix pilaf!

When the ras absorbs the water, press into it three heads of garlic, peeled until white shells. After boiling, cook for 20 minutes. Then let it brew for 15 minutes next to the fire. And now, pilaf is ready, you can try this incredible, incomparable dish!