Pilaf stands out among the culinary masterpieces of Central Asian cuisine. This name refers to dishes mainly from rice, prepared using a special technology.

The main ingredients of pilaf are fat, vegetable or animal, and rice, most often devzira. Meat, spices, and even cooking options can be very different.

Pilaf is prepared in large portions, this is a great option for a holiday. And if you are a happy owner of a summer cottage, then be sure to try cooking an authentic dish on a fire or using a special outdoor stove.

How to choose the right meat for pilaf:
When choosing meat for pilaf, one must be guided by the rule – it must be from a sufficiently adult animal. Too young tenderloin will give a lot of liquid and eventually lose all the juiciness. The dish will be spoiled.

Absolutely not suitable for pork pilaf. This is a violation of all rules and traditions.

But if we ignore the ethical side of the issue, then this meat is not suitable for long-term heat treatment. Of course, no one can forbid a cook to take a neck or a carbonate, but then in the end you get just a hearty porridge with meat.

Lamb is considered the ideal meat for pilaf. You can also take beef or horse meat.

The meat should be fatty and always with a bone. Best suited back leg and ribs. Be sure to purchase interior fat – this is one of the main components.

And, of course, the meat must be fresh. No spices, seasonings and soaking will make a rotten piece fit for consumption. It is better to immediately send it to the trash and cook a vegetarian pilaf.

Cooking pilaf in a cauldron on a fire is no more difficult than at home in the kitchen. It is necessary to stock up in advance with a special semicircular cauldron.
A convenient option would be a kit with a stove or tripod. You will also need a skimmer with a fairly long handle.

To prepare pilaf you will need:
Lamb on the bone (back leg) – 1.5-1.7 kg;
Interior fat or refined vegetable oil – 350-450 g;
Basmati rice or devzira – 1-1.2 kg;
Fresh red carrots – 1 kg;
White onion – 0.5 kg;
Hot pepper – 2-3 pieces;
Garlic – 2-3 heads;
Zira, barberry – to taste;
Coarse sea salt – to taste.

How to cook the dish:
1. Melt the stove well, the fire should be even, without smoke.
2. Prepare wood chips for a quick increase in heat and a large log for slow heating;
3. Place the cauldron in a special hole in the oven or on a tripod, cut the mutton fat and heat it until it becomes dry;
If using oil, then heat it to a light haze;
4. Separate the meat from the bones;

5. Chop the bones into small pieces, and fry them in hot fat until a light reddish color;

6. Chop the onion and put it into the boiling fat;
7. Cut the pulp into large pieces and fry with onions;

8. Peel the carrots and chop them into long strips, dip them in boiling fat, sprinkle with cumin and barberry;

9. Pour about a liter of boiling water, salt well, add whole unpeeled heads of garlic, and whole pepper pods;

10. Now you need to make a slight heating so that the zirvak boils, but does not burn, put a large log in the hearth, it will give a uniform heat;
11. Boil zirvak with the lid open for about an hour and a half, at the end of cooking, remove the bones;

12. Rinse the rice thoroughly and pour hot water over it, let it brew for an hour, then put it on a sieve;
13. Gently add rice to the finished zirvak, do not mix;

14. Add wood chips to the fire to increase heat, cook without closing the lid until the rice is fully cooked;

15. Cover the finished pilaf and leave for 20-30 minutes, serve on a common dish, with a vegetable salad.