Pork pilaf in kazan at the stake

12 servings
1 hour

How to make a pilaf of pork in Kazan at the stake? Prepare all the necessary ingredients. Zirvak (base for pilaf), depending on personal preferences, can be made sharp, spicy, add dried fruits, barberry, turmeric or zira.

Wash the pork in running water, dry and cut into medium-sized pieces. For pilaf, the neck part, scapula pulp or brisket are very good, if the meat is with small layers of fat, then the dish will turn out to be much tastier. Peel and rinse the carrots and onions. Divide one head of garlic into cloves, peel some of them, and leave some in the peel. Rinse garlic in running water.

Cut the onions into a medium cube, and chop the carrots into bars. Determine the size of the bars for yourself. In the recipe, the carrot was cut large.

Make a fire and place a dry cauldron on a high heat to warm it up well. Pour in the oil and leave for 5 - 10 minutes, with a spoon, roll the edges of the cauldron with hot oil (carefully, do not burn!). Send the chopped pork to boiling oil.

Stirring constantly, fry the pieces for about 7-10 minutes (until a golden crust appears).

Add the onions to the meat. Stir everything again, fry the contents of the cauldron for a few more minutes. It is important that at this stage of preparation the fire under the cauldron is strong, that the products are fried, and not stewed.

Send carrots to Kazan, fry for about five minutes.

The final ingredients for making zirvak are garlic and spices. Send the zira, barberry and garlic to the cauldron, add half a cup of water, salt to taste, stir, cover and cook for about 15 minutes. At this moment, make the fire moderate, vegetables should be stewed.

Open the cauldron cover, gently mix the zirvak. Next comes the line of rice.

Rinse the rice several times in running water until clean. Lay the grits on top of the pilaf base in an even layer, distribute the turmeric evenly on the rice surface.

Immerse a whole head of garlic in the middle of the cauldron (as pictured). Fill with hot water so that the liquid covers the rice by one and a half centimeters. Cover the cauldron with a lid and cook for about 20 minutes (cooking time depends on which rice you are using, read the cooking instructions on the packaging and if it takes longer for rice, leave the cauldron on the fire longer).

The main point is not to overexpose the rice under the closed lid, otherwise it may turn out porridge instead of pilaf. Open the lid, gently mix the pilaf. If there is still liquid in the Kazan, then throw a couple of firewood into the fire and leave until the water boils. Delicious pilaf at the stake in Kazan is ready!