Pilaf is not just a dish, but a whole culinary journey that immerses you in the world of oriental aromas and flavours. In order for pilaf to turn out perfectly, it is important to follow the correct cooking technology. Real pilaf should be crumbly, fragrant and rich. The cauldron in which the pilaf is cooked plays a key role in this process.
Why should real pilaf be cooked in a cauldron?
Real pilaf requires the right temperature regime and even heat distribution, which is ideally provided by a cast-iron cauldron. Cast iron cauldrons have a high thermal conductivity: this allows them to retain heat for a long time and ensure even cooking. The lid of the cauldron retains steam, creating ideal conditions for stewing pilaf, making it juicy and flavourful.
Cauldrons for perfect pilaf
Kaufbei.tv cauldrons will help you make really tasty pilaf. Made of sturdy cast iron, these cauldrons are characterised by durability and reliability, as well as many other advantages:
- High quality materials. The cauldrons are made of durable cast iron, which makes them resistant to damage.
- Fast heat distribution. Cast-iron cauldrons distribute heat evenly, which allows you to achieve ideal results when cooking pilaf.
- Ergonomic handles. Comfortable handles make the cauldron easy to use, allowing you to easily move and manipulate it during cooking.
- Versatility of use. Cauldrons are suitable not only for pilaf, but also for cooking other dishes such as stewed vegetables or meat.
Try cooking pilaf in one of the kazans from Kaufbei.tv and you will see how easy, tasty and flavourful it is.
Pilaf in a kazan: the best recipes
Recipe 1: Classic Uzbek pilaf
Ingredients:
- Lamb – 1kg
- Rice – 1kg
- Onion – 500 g
- Carrots – 1kg
- Garlic – 1 head
- Vegetable oil – 200 ml
- Spices (zira, barberry, turmeric) – to taste
- Salt – to taste
- Water – 1.5 litres
Preparation:
- Heat oil in a cauldron on the grill.
- Fry the lamb cut into large pieces until golden crust.
- Add the onions cut in half rings and fry until golden.
- Add the sliced carrots and fry until soft.
- Pour in the spices and mix thoroughly.
- Add rinsed rice, pour water and put garlic head.
- Cook over medium heat with a lid until the rice has absorbed all the water.
- Turn down the heat to low and simmer the pilaf for another 20-30 minutes.
Recipe 2: Pilaf with chicken and dried fruits
Ingredients:
- Chicken – 1kg
- Rice – 1kg
- Onion – 300 g
- Carrots – 500 g
- Dried fruits (apricots, sultanas) – 200 g
- Vegetable oil – 200 ml
- Spices (zira, cardamom, cinnamon) – to taste
- Salt – to taste
- Water – 1.5 litres
Preparation:
- Heat oil in a cauldron on a charcoal grill.
- Fry the chicken pieces until golden.
- Add chopped onions and carrots, fry until soft.
- Pour in the spices and dried fruit and stir.
- Add washed rice and pour water over it.
- Cook over medium heat with a lid until the rice has absorbed all the water.
- Turn down the heat and simmer the pilaf for another 20 minutes.
Kazans from Kaufbei.tv are the ideal choice for those who appreciate quality and functionality. With such cauldrons you will be able to cook Asian cuisine for family and friends, enjoying the process and the result.