20 Best Pilaf Recipes Cooked Over an Open Fire in a Kazan

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Outdoor gatherings usually involve shashlik, but there are many other interesting dishes that can also be cooked over a fire. Today we will share 20 excellent pilaf recipes to cook in a kazan. Make sure to save them!

1. Pork Pilaf Over an Open Fire

Source: vk.com

Instead of rice, bulgur, buckwheat, corn, and millet are sometimes used.

You will need: 1 kg rice, 800 g pork, 400 g carrots, 400 g onions, 1 head garlic, 120 ml vegetable oil, spices to taste, 1.5 tbsp salt, 2.5 L water.

Preparation: Sauté chopped onion in oil until translucent. Add pork cut into pieces and fry for 10 minutes. Add grated carrots and continue cooking for another 10 minutes. Pour in water, salt, and cook for 40 minutes with the lid on. Add rinsed rice, whole garlic cloves, and sprinkle with spices. Pilaf will be ready in 15 minutes.

2. Uzbek Pilaf with Lentils and Lamb Over an Open Fire

Source: visitabraumarket.ru

Traditionally, Uzbek pilaf is eaten by hand.

You will need: 800 g rice, 300 g lentils, 1 kg lamb, 500 g carrots, 500 g onions, 2 heads garlic, 2 hot chili peppers, 120 ml vegetable oil, 0.5 tsp cumin, 0.5 tsp coriander seeds, 0.5 tsp ground black pepper, 40 g salt, 3 L water.

Preparation: Soak lentils for 2 hours beforehand. Cut lamb and peeled onion. Grate carrots. Heat oil in a kazan, add spices, onion, and fry until golden. Add carrots and lamb, and cook for 10 minutes. Add water, salt, and simmer for 1 hour. Add rinsed lentils and rice, insert whole chili peppers and garlic heads. Cook pilaf with the lid on for 15 minutes.

3. Lamb Pilaf with Apples and Raisins in a Kazan

Source: mirtesen.ru

A very unusual but harmonious combination.

You will need: 1 kg rice, 1 kg lamb, 3 medium apples, 1/2 cup raisins, 500 g carrots, 500 g onions, 150 ml vegetable oil, 3 bay leaves, 0.5 tsp cumin, 0.5 tsp ground black pepper, 1.5 tbsp salt, 3 L water.

Preparation: Cut lamb, apples, carrots, and peeled onion. Fry onion with carrots in oil until golden. Add lamb, spices, and continue frying for 10 minutes, stirring occasionally. Add water, salt, and cook for 1 hour. Add apples, raisins, and rice. Cover the pilaf with a lid and cook for 15 minutes.

4. Pork Pilaf with Turmeric in a Kazan

Source: vk.com

Add hot water to the kazan.

You will need: 1 kg rice, 800 g pork neck, 400 g carrots, 400 g onions, 2 heads garlic, 4 tbsp lard, 80 ml vegetable oil, 3 bay leaves, 0.5 tsp turmeric, 3 tsp salt, 2 L water.

Preparation: In a kazan, mix lard and vegetable oil, add chopped onion and fry until golden. Add bay leaf, sliced carrots, and pork. Cook for 10-15 minutes, stirring frequently. Salt, add water, and simmer for 30 minutes. Add rinsed rice, insert whole garlic heads, sprinkle with turmeric, and simmer pilaf with the lid on for another 10 minutes.

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5. Chicken and Tomato Pilaf Over an Open Fire

Source: ketokotleta.ru

And with homemade chicken, the pilaf will be much tastier!

You will need: 800 g rice, 1 kg chicken, 500 g tomatoes, 500 g carrots, 500 g onions, 120 ml vegetable oil, 0.5 tsp ground coriander, 0.5 tsp ground black pepper, 1.5 tbsp salt, 2 L water.

Preparation: Cut chicken, tomatoes, carrots, and peeled onion. Fry onion with carrots in oil until golden. Add chicken and cook for 10 minutes, stirring occasionally. Salt, pour in water, and cook for 20 minutes. Add tomatoes, spices, and rinsed rice. Cover the pilaf with a lid and cook for 15 minutes.

6. Beef Pilaf Over an Open Fire

Source: guidego.ru

Chefs recommend cooking pilaf with basmati rice.

You will need: 1 kg beef, 1 kg rice, 500 g carrots, 500 g onions, 2 heads garlic, 150 g lamb fat, 0.5 tsp cumin, 0.5 tsp ground coriander, 1.5 tbsp salt, 3 L water.

Preparation: Cut and render lamb fat in a kazan. Add chopped onion and fry until golden. Add beef cut into pieces and cook for 10-15 minutes, stirring frequently. Add spices, carrots, salt, and hot water. Cover with a lid and simmer for 1 hour. Add rinsed rice, place garlic heads cut in half crosswise, and cook pilaf for another 10 minutes.

7. Turkey and Tomato Pilaf Over an Open Fire

Source: vkusnyenotki.ru

Tomatoes can be fresh or sun-dried.

You will need: 1 kg rice, 1 kg turkey, 500 g tomatoes, 500 g carrots, 4 medium onions, 140 ml vegetable oil, 0.5 tsp cumin, 0.5 tsp ground black pepper, 1.5 tbsp salt, 2 L water.

Preparation: Heat oil in a kazan, add chopped onion and fry until translucent. Add sliced turkey, sprinkle with spices, and fry for 10-15 minutes. Add chopped carrots and tomatoes, pour in water, and simmer for 40 minutes with the lid on. Add rinsed rice, salt, and cook pilaf for another 15 minutes.

8. Spicy Beef Pilaf with Dry Adjika in a Kazan

Source: ctc.ru

Be sure to add a few pieces of meat on the bone.

You will need: 1.5 kg beef, 1 kg rice, 2 tbsp dry adjika, 3 heads garlic, 2 hot chili peppers, 1 kg carrots, 500 g onions, 100 g lard, 50 ml vegetable oil, 1 tsp khmeli-suneli, 0.5 tsp coriander seeds, 50 g salt, 3 L water.

Preparation: Mix oil and lard in a kazan, add chopped onion with carrots and lightly fry them. Add sliced beef and cook for 10 minutes, stirring occasionally. Pour in water and simmer for 1 hour with the lid on. Add rinsed rice, salt, adjika, coriander, and khmeli-suneli. Insert whole garlic heads and hot chili peppers into the rice. Simmer pilaf for 10 minutes and remove from heat.

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9. Beef Pilaf with Mushroom Broth

Source: 9111.ru

Before serving, the pilaf should rest for 10-15 minutes.

You will need: 1 kg rice, 1 kg beef, 500 g carrots, 500 g onions, 150 ml vegetable oil, 3 bay leaves, 6 black peppercorns, 2 allspice berries, 1.5 tbsp salt, 3 L mushroom broth.

Preparation: Fry chopped onion in oil until golden. Add sliced beef and continue cooking for 10 minutes, stirring occasionally. Add carrots and simmer for another 5-7 minutes. Pour in broth, salt, cover with a lid, and simmer for 1 hour. Add rinsed rice and spices, and cook pilaf for another 10 minutes.

10. Pork and Vegetable Pilaf in a Kazan Over an Open Fire

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As an experiment, add a handful of chopped nuts to the zirvak.

You will need: 1 kg rice, 1 kg pork, 500 g tomatoes, 2 bell peppers, 300 g carrots, 300 g onions, 150 ml vegetable oil, 0.5 tsp ground black pepper, 0.5 tsp cumin, 40 g salt, 2 L water.

Preparation: Cut pork, tomatoes, peeled onion, and bell pepper. Grate carrots. Fry pork in oil until golden. Add onion, carrots, and continue cooking for 5-7 minutes, stirring frequently. Add tomatoes, bell pepper, and simmer for another 10 minutes. Pour in water, salt, and simmer for 40 minutes with the lid on. Add rinsed rice, spices, and cook for 10-15 minutes.

11. Turkey and Prune Pilaf Over an Open Fire

Source: kot-obzhora.ru

Prunes can be chopped or added whole.

You will need: 1 kg rice, 1 kg turkey, 100 g pitted prunes, 500 g carrots, 500 g onions, 150 ml vegetable oil, 3 bay leaves, 5 black peppercorns, 4 allspice berries, 1.5 tbsp salt, 2.5 L water.

Preparation: Fry chopped onion in oil until translucent. Add sliced turkey and cook for 10 minutes. Add carrots, spices, salt, rinsed prunes, and fry all together for 5-7 minutes. Pour in water and simmer for 1 hour with the lid on. Add rinsed rice, stir gently, and cook pilaf for another 10 minutes.

12. Meat Pilaf in a Kazan Over an Open Fire

Source: dzen.ru

Fry meat and vegetables over a strong fire, but by the time you add the rice, the wood should have burned down to embers.

You will need: 1 kg rice, 500 g pork neck, 500 g beef, 500 g carrots, 500 g onions, 150 ml vegetable oil, 3 bay leaves, 1 tsp barberry, 0.5 tsp ground black pepper, 1.5 tbsp salt, 3 L water.

Preparation: Cut pork and beef, place them in a heated kazan with oil and fry until golden. Add chopped onion with carrots and cook for another 5-7 minutes. Add water, salt, spices, and cook with the lid on for 1 hour. Add rinsed rice and simmer for 10 minutes. Remove the kazan from heat and let the pilaf rest for half an hour.

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13. Hearty Pork and Apricot Pilaf in a Kazan

Source: azerbaijangid.ru

Dried apricots will give the pilaf an amazing aroma and a slight tartness.

You will need: 1.5 kg pork, 1 kg rice, 200 g dried apricots, 500 g carrots, 500 g onions, 100 g garlic, 150 ml vegetable oil, 1 tsp barberry, 0.5 tsp ground black pepper, 50 g salt, 2.5 L water.

Preparation: Fry chopped onion in oil until golden. Add pork cut into pieces and cook for 15 minutes, stirring occasionally. Cut carrots into sticks and add to the kazan. Simmer for 5-7 minutes, add spices, salt, chopped dried apricots, and boiling water. Cover with a lid and simmer for another 50 minutes. Add rinsed rice, peeled garlic cloves, and simmer all together for 10 minutes.

14. Seafood Pilaf Over an Open Fire

Source: attuale.ru

It's best to cook with parboiled rice.

You will need: 1 kg rice, 300 g shrimp, 300 g mussels in shells, 300 g squid, 500 g carrots, 500 g onions, 100 g garlic, 120 ml vegetable oil, 1 tsp paprika, 0.5 tsp ground coriander, 3 bay leaves, 1.5 tbsp salt, 1.8 L water.

Preparation: Fry chopped onion with carrots in oil until translucent. Add mussels, peeled shrimp, and sliced squid. Add spices, pressed garlic, and fry for 7-10 minutes. Add rinsed rice, salt, and pour in water. Cover the pilaf with a lid and cook for another 10-15 minutes.

15. Pilaf Over an Open Fire with Beef and Smoked Sausage

Source: lovely-culinary.com

You can add several types of sausage to your liking.

You will need: 800 g rice, 1 kg beef tenderloin, 200 g smoked sausage, 500 g carrots, 500 g onions, 100 g garlic, 100 g lard, 50 ml vegetable oil, 0.5 tsp ground coriander, 10 black peppercorns, 0.5 tsp cumin, 1.5 tbsp salt, 2.6 L hot water.

Preparation: Cut beef, sausage, carrots, and peeled onion. Mix lard and oil in a kazan, add onion with carrots and fry until translucent. Add beef and spices, and continue frying for 10 minutes, stirring frequently. Salt, pour in water, and simmer for 1 hour with the lid on. Add sausage, rinsed rice, and whole garlic heads. Simmer all together for 10 minutes.

16. Bulgur Pilaf with Chicken Hearts Over an Open Fire

Source: vk.com

To get rid of the specific smell, rinse chicken hearts under acidified water.

You will need: 1 kg bulgur, 800 g chicken hearts, 500 g carrots, 500 g onions, 2 heads garlic, 160 ml vegetable oil, 6 allspice berries, 10 black peppercorns, 4 bay leaves, 1.5 tbsp salt, 1.8 L meat broth.

Preparation: Fry chopped onion in oil until golden. Add sliced chicken hearts and carrots. Fry for 10 minutes, stirring frequently. Add spices, bulgur, whole garlic cloves, and cook for another 10 minutes. Add salt, broth, and cook pilaf for 30 minutes with the lid on.

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17. Pork, Lentil, and White Wine Pilaf Over an Open Fire

Source: mirtesen.ru

Original pilaf with an exquisite aroma!

You will need: 800 g rice, 1 cup lentils, 1 kg pork, 600 g carrots, 400 g onions, 1 head garlic, 150 ml white wine, 120 ml vegetable oil, 0.5 tsp khmeli-suneli, 0.5 tsp cumin, 0.5 tsp coriander seeds, 1.5 tbsp salt, 2 L water.

Preparation: Soak lentils for 2 hours in cold water. Cut pork and fry in oil until golden brown. Add chopped onion and cook for 3-5 minutes. Add carrots cut into sticks and fry for another 5 minutes. Pour in wine, sprinkle with spices, and simmer for 5-7 minutes. Add salt, water, and simmer with the lid on for 40 minutes. Add lentils, rice, chopped garlic, and stir gently. Simmer for 10 minutes, remove from heat, and let the pilaf rest with the lid on for 20-30 minutes.

18. Pilaf with Pork Ribs in a Kazan

Source: attuale.ru

Choose ribs with thin bones and a small amount of fat.

You will need: 1 kg rice, 1.5 kg pork ribs, 800 g carrots, 500 g onions, 4 heads garlic, 180 ml vegetable oil, 1 tsp cumin, 0.5 tsp ground black pepper, 1.5 tbsp salt, 3 L water.

Preparation: Heat oil in a kazan, add pork ribs and fry until golden brown. Add chopped onion with carrots and cook for another 5-7 minutes. Sprinkle with salt, spices, and pour in boiling water. Cover with a lid and simmer for 40 minutes. Add rinsed rice and whole garlic heads. The pilaf will be ready in 10-15 minutes!

19. Mushroom Pilaf Over an Open Fire

Source: pinterest.com

And if you find king oyster mushrooms, the pilaf will be even more aromatic.

You will need: 1 kg long-grain rice, 1 kg champignons, 600 g carrots, 600 g onions, 120 ml vegetable oil, 0.5 tsp ground nutmeg, 0.5 tsp cumin, 6 black peppercorns, 1.5 tbsp salt, 1 L water.

Preparation: Slice champignons and peeled onion, and grate carrots. Add onion to a heated kazan with oil and fry until golden. Add carrots and cook for 3-5 minutes. Add champignons and continue frying until all liquid has evaporated. Pour in water, add rinsed rice, spices crushed in a mortar, and salt. Cover the pilaf with a lid and cook for 15 minutes.

20. Vegetarian Pilaf Over an Open Fire

Source: attuale.ru

We recommend cooking this pilaf with chanterelles, honey mushrooms, and porcini mushrooms.

You will need: 1 kg rice, 1 cup lentils, 1 kg mixed mushrooms, 500 g carrots, 500 g onions, 3 heads garlic, 160 ml vegetable oil, 1 tsp khmeli-suneli, 0.5 tsp ground paprika, 40 g salt, 2 L water.

Preparation: Heat oil in a kazan, add chopped onion and fry until translucent. Add prepared mushrooms and fry until all liquid has evaporated. Add sliced carrots, spices, salt, and simmer for 10 minutes. Add rice, lentils, water, and whole garlic heads. Cover the pilaf with a lid and cook for another 15 minutes.