Greetings, dear readers. We are glad to announce that today we are cooking pilaf on the grill. Pilaf, known since ancient times, has only now begun to be cooked on the stove. Previously, it was customary to cook all dishes only on a fire. The modern interpretation involves grilling. We did the same with pilaf, let's try to imagine what it was like hundreds and even thousands of years ago. Pilaf in a cauldron cooked on the grill has its own special character and flavor, and we hope you will be able to appreciate it. But it will be a little bit later, but for now, let's just turn to history.
No one will tell you exactly today who and when invented pilaf. There are no real facts just legends. Only one thing is obvious - the pilaf is thousands of years old and it was created approximately in the II-III centuries. It is also known for certain that every nation has in its cookbook a dish one way or another reminiscent of pilaf. The very name of the dish - "pilaf" comes from the Persian polov, which in turn originates from the Sanskrit "pulaka", which literally translates as "boiled rice".
There is even a point of view that people in the Middle East learned to cook rice long before they invented pilaf. We find the first mentions of him in the legends of a thousand and one nights. There, pilaf is referred to as a festive dish, and it remains so to this day. At least only pilaf has a wonderful ability to look bright and uncommon. And in order for it there are important rules of cooking:
You will do everything right and the result will be simply stunning. Our grilled pilaf cooked in a cauldron and its recipe will show you all the charm of this dish. So let's not waste time and get down to business.
First of all, we will prepare the ingredients for pilaf
Well kindle coals in the grill
We put a cauldron on the grill and heat it well
Pour vegetable oil into the pot
As soon as the oil is hot, throw part of the onion into it
Caramelize the onion and remove from the pot
Put meat in hot oil
It is necessary to ensure that the meat is covered with oil and is not steamed, but fried in boiling oil
We fry the meat on both sides and take it out of the cauldron
It's time to put onion in the cauldron
In the accumulated fat, you need to fry onion
Pour carrots cut into strips into pilaf
At this stage, it is important to fry the onions and carrots well together
It's time to salt the base for pilaf
Add chili and chopped dried apricots to the zervak
The heads of garlic must be washed and cleaned, and then added to the zervak
Returning meat to the cauldron
Add water to the cauldron and so that the zervak can boil well
We cover the cauldron and leave the workpiece to stew for about 15 minutes
After 15 minutes, open the lid and check the zervak
It's time to put rice, which was previously washed in running water and soaked for at least 2 hours
Cover the rice with boiling water and cook it covered until the water evaporates
Periodically it is necessary to shift the rice from the edges of the cauldron to the middle, thereby gently stirring it
So our beautiful crumbly pilaf is ready. You need to mix pilaf well now
And now we call everyone to the table and serve pilaf, laying out on plates.
Despite the fact that there are often rumors about the calorie content of rice, we insist that pilaf is an extremely healthy dish. Delicious, satisfying and very aromatic pilaf will win your hearts and stomachs from the first spoon. You can cook such pilaf even without meat, because pilaf is not about meat, but just rice and vegetables. You can add mushrooms, spices and other additives to it that will make pilaf exactly the way you like it. Also, do not forget to tell us about your experience and share the intricacies of your recipes. Let's cook together. Let's create together a chronicle of tasty and healthy food. Your HozOboz!