Pilaf on fire with barberry and cottonseed oil

Eastern cuisine

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Description Products Steps

In summer and autumn we often go outdoors. Meat shish kebab, vegetables over a fire - these are not all the dishes that can be prepared. Below is a recipe for delicious pilaf with barberry and cottonseed oil, which can also be cooked over a fire.

1. Calories
   139,18 kcal
2. Protein
   4,41 gram
3. Fat
   8,19 gram
4. Carbohydrates
   11,94 gram
5. ~ Time
   45 Min
6. Pepper
7. Complexity

Products per 7 serving:

1. Mutton

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   750 g
2. Rice

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   500 g
3. Fat tail fat
   150 g
4. Onions

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   500 g
5. Carrot

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   500 g
6. Garlic

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   2 cloves = 10 g
7. Barberry

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   50 g
8. Cotton oil

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   50 g
9. Water

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   1500 ml = 1500 g
10. Chicken egg

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    2 pcs. = 120 g
11. Saffron

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    1 tsp. = 2 g
12. Ground turmeric

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    1 tsp. = 3 g
13. Ground cumin/cumin
    1 tsp. = 6 g
14. Fresh greens

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    to taste
15. Salt

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    to taste

Steps:

1. 
   Cut the meat into large pieces, the fat into small pieces. Onions in half rings, carrots in strips. Peel the garlic from the outer skin only, keeping the heads intact. Light the fire to coals.
2. 
   Heat the cauldron over the fire, add the fat and melt it. Pour cottonseed oil over the sides of the cauldron, add meat, fry, stirring with a spatula.
3. 
   Pour the onions and carrots into the cauldron, stir. Simmer for 10-15 minutes.
4. 
   Pour 500 ml of water into a cauldron, add spices (barberry, cumin, saffron, turmeric), simmer until thick.
5. 
   Pour the rice into the cauldron, fill with the remaining water, stick the heads of garlic on top, add salt, and cover with a lid. Simmer until tender, approximately 30-40 minutes.
6. 
   Garnish the finished pilaf with herbs and half boiled eggs.

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