How tasty to cook pilaf at the stake

In order to deliciously cook pilaf at the stake, you need to have everything you need for this, and in the first place - kazan. Without it, you can not do, because the dish may not be what it should be. Since you are going to cook pilaf at the stake, you need to take care that the firewood was collected in advance. Well, we go directly to what products you will need, and in what order the cooking process will take place.

The recipe for cooking pilaf at the stake

So, after you have collected everything you need to cook the pilaf at the stake, we turn to a kind of step-by-step instruction on how to do it right. First of all it is required to cut onions rings or semirings and carrots with large straws, and, of course, do not forget about meat - it must also be cut into small pieces. Preliminarily diluting the fire, pour a sufficient amount of oil into the cauldron. It should not be too much, but at the same time and not a little. After the meat is roasted, you can add onions, and afterwards and carrots for roasting. As for the time required for all these procedures, it can not be called exactly, everything will depend on how strong the fiery flame will be.

After the vegetables have reached their readiness, it is necessary to pour them with water, before adding it. The secret of how to cook pilaf on a fire, to make it fragrant and very tasty, is covered in the use of a variety of spices and seasonings that add spice to the dish. Prepared rice, namely washed, should be thrown into the cauldron only after 20 minutes after the start of cooking, not earlier. After you pour rice, do not forget to add water. Add it should be in such quantity that it was a few centimeters above the cereals. So, your pilaf is almost ready at the stake. I want to add only that you should not begin to interfere with the whole mass, as soon as you fill it with water, otherwise you will not get a delicious dish. Covering the lid with cauliflower, leave the dish to languish for 30 minutes or even 40. Do not forget to add a few cleaned garlic heads. Some do this after they have fried vegetables, and some prefer to do this procedure after the rice is cooked. So, without interfering with rice, we languish it to the full readiness at the stake.

Even after the dish is almost ready, it is not necessary to interfere with it. In order to cook pilaf at the stake, it is necessary to adhere to this simple sequence in actions. If you want to see how a pilaf should look on a fire, photos from our article will help you in this. You can also immediately see how to serve this dish, with what and how. The best option is to combine this food with fresh vegetables, they will be at the right time, as the pilaf itself is a fat enough and heavy for the stomach dish. If you cook a dish in the winter, then products such as pickled cucumbers and tomatoes will be perfect for serving, it will also be good to put tomato juice on the table.