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Uzbek pork pilaf in a cauldron on the fire

0
3790
Kitchen Eastern
Calorie content 159.8 kcal
Portions 8 port.
Cooking time 50 minutes
Proteins * 5.3 gr.
Fats * 14.2 g
Carbohydrates* 21.3 gr.
* per 100 gr. product
Uzbek pork pilaf in a cauldron on the fire
Content

Real pilaf according to the Uzbek recipe is best cooked over a fire in a cauldron. So the dish comes out rich, hearty and aromatic. Suitable for a large family lunch in nature.

Ingredients

Cooking process

step 1 out of 7
We will prepare products for pilaf. Cut the pork into medium-sized cubes and the onion into half rings.
step 2 out of 7
Carrots must be coarsely grated or cut into strips.
step 3 out of 7
We set the cauldron over the fire. Pour vegetable oil into it and lay out the pieces of pork. Stir and cook until light blush.
step 4 out of 7
We spread the onions and carrots. Pour in water and bring to a boil.
step 5 out of 7
Dip rice and garlic heads into the dish. Add salt and spices. We leave to cook under the lid.
step 6 out of 7
We cook the dish for about 20 minutes. Then let the contents brew a little.
step 7 out of 7
Stir pilaf with pork and put it on plates. Ready!

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