Pilaf on the grill
- Nutrition Facts
- Calories: 216
- Protein: 7
- Fats: 10
- Carbohydrates: 23
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.
History of the dish
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:
- always rinse rice to clean water in at least 8 waters;
- soak the rice after washing for at least 2 hours;
- always accurately calculate the amount of water in the pilaf, otherwise it will look more like porridge;
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.
Ingredients:
- Rice Basmati - 800 g
- Meat - 800 g
- Carrots - 800 g
- Onion - 300 g
- Chili pepper - 1-2 pods
- Dried apricots - 150 g
- Garlic - 5 heads
- Vegetable oil - 100 ml
- Salt - 1 tablespoon with a slide
- Water - about 1 liter
How to cook pilaf on the grill:
- Let's start by preparing the required products;
First of all, we will prepare the ingredients for pilaf
- We light the grill or kamado grill;
Well kindle coals in the grill
- Place the cauldron on the fire, because our recipe involves grilled pilaf;
We put a cauldron on the grill and heat it well
- Pour vegetable oil into the cauldron;
Pour vegetable oil into the pot
- Place a piece of onion in hot oil;
As soon as the oil is hot, throw part of the onion into it
- Wait until the onion is fried;
Caramelize the onion and remove from the pot
- Put the meat in boiling oil;
Put meat in hot oil
- The meat should cover the bottom of the cauldron and boil in oil;
It is necessary to ensure that the meat is covered with oil and is not steamed, but fried in boiling oil
- Fry the meat on both sides, and then remove;
We fry the meat on both sides and take it out of the cauldron
- Now put the chopped onion in the fat;
It's time to put onion in the cauldron
- Onions must be fried well;
In the accumulated fat, you need to fry onion
- Add carrots;
Pour carrots cut into strips into pilaf
- Thoroughly fry the carrots with onions;
At this stage, it is important to fry the onions and carrots well together
- The future zervak must be salted;
It's time to salt the base for pilaf
- And now we spread the chopped dried apricots and chili pods;
Add chili and chopped dried apricots to the zervak
- Now we spread the peeled and washed heads of garlic;
The heads of garlic must be washed and cleaned, and then added to the zervak
- Put the meat in the cauldron again;
Returning meat to the cauldron
- Add water so that the zervak can cook;
Add water to the cauldron and so that the zervak can boil well
- Close the pilaf with a lid and leave it to stew for about 15 minutes;
We cover the cauldron and leave the workpiece to stew for about 15 minutes
- After 15 minutes, check the zervak;
After 15 minutes, open the lid and check the zervak
- And now it's time to send the washed and soaked rice to the cauldron;
It's time to put rice, which was previously washed in running water and soaked for at least 2 hours
- Add boiling water so that the rice is covered with water and cook under the lid until it boils completely;
Cover the rice with boiling water and cook it covered until the water evaporates
- Periodically open the lid and check the rice, if necessary, move the rice from the edge of the cauldron to the middle;
Periodically it is necessary to shift the rice from the edges of the cauldron to the middle, thereby gently stirring it
- Well, that's all, the rice is completely ready: it is boiled and crumbly. This is exactly what it should be in real pilaf. Mix pilaf well
So our beautiful crumbly pilaf is ready. You need to mix pilaf well now
- And now we lay out the pilaf on plates and ask everyone to come to the table.
And now we call everyone to the table and serve pilaf, laying out on plates.
The benefits of the dish
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!
