Loose pilaf in a cauldron

Loose pilaf in a cauldron

Photo for the recipe: Loose pilaf in a cauldron


  • meat (lamb) 1.5-2 kg
  • rice (basmati) 1 kg
  • carrots 800 gr
  • onion 400 gr
  • vegetable oil 100 gr
  • garlic
  • spices (for pilaf)
  • salt

Step-by-step cooking recipe

Pour the rice into a bowl. Fill with cold water and begin to gently rinse it until the water becomes clear.

Fill the washed rice with cold water and leave it for an hour and a half, while the zirvak is being prepared.

The water from the rice will need to be drained just before it is put into the cauldron.

Today I cook pilaf from lamb.

And precisely from the hind leg of the lamb.

Cut the meat off the bone and cut into pieces of about 3 centimeters.

Try to cut the meat so that there is not a lot of fat on each piece.

Then the meat will turn out to be more tender and at the same time with a golden brown crust.

We leave a little meat on the bones, we will also need them.

Cut the carrots at an angle into slices about 5 mm thick and then cut into strips.

Cut the onion into crumbs of about 5 by 5 millimeters.

Pour about a hundred grams of refined sunflower oil into the cauldron and heat it up well.

The bones are the first to go to the cauldron.

Fry them well until golden brown.

We take the fried bones out of the cauldron and put them aside, we still need them.

Put onion and fry it until golden brown.

Stir the onions constantly so that they are evenly fried and not burned.

As soon as the onion begins to acquire a golden color, add the meat.

The fire under the cauldron should still be strong enough so that the meat is fried and not stewed.

Stir fry the meat and onions.

We return the fried bones to the cauldron.

The meat is fried it’s time to add the carrots.

Add carrots. And we continue to fry for 10-15 minutes over medium heat until the carrots become soft.

We pour in hot water. Pour enough water so that it completely covers the meat. and mix well with a slotted spoon

Salt. Add spices. We put a couple of heads of garlic peeled from the upper husk.

Carefully remove the crust formed during frying from the sides and bottom of the cauldron.

Dissolved in water, it will give the pilaf the right color and not a unique aroma.

Cook zirvak over medium heat for about 25-30 minutes.

Add a couple more heads of garlic and add rice.

We level it evenly with a slotted spoon. Gently pour in hot water, the water should be boiling water.

The water should cover the rice by about 5-6 mm.

Basmatia rice does not need a lot of water to cook.

We close the lid and cook pilaf on a fire below average for 15-20 minutes.

We open the lid. We look if the water has almost completely evaporated.

gently mix the rice with the zirvak with a slotted spoon.

We remove the cauldron from the fire.

Cover with a lid and leave to simmer for 15 minutes.

15 minutes have passed, open the lid and gently mix the pilaf with a slotted spoon.

Pilaf is ready to bon appetit!

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