*** Use only quality charcoal that does not emit ANY SMOKE. Any food cooked with bad quality charcoal will have an unpleasant smell and taste.

Ingredients

  • Meat
  • Rice
  • Oil
  • Onion
  • Salt
  • Black pepper
  • Carrots
  • Delicia's Pilaf spices
  • Garlic bulbs

Recipe

  1. Pour olive or sunflower oil into the cauldron and heat it thoroughly.
  2. Add chopped onion and fry over high heat until golden, about 5-6 minutes.
  3. Next, fry the meat. Brown the outside of the meat well using high heat, ensuring the inside remains juicy. Fry the meat for about 6-7 minutes.
  4. Add carrots cut into strips and fry for about 7-8 minutes, stirring every couple of minutes.
  5. Pour in water and boil for about 10 minutes.
  6. Add Delicia's Pilaf spices and bulbs of garlic, and cook for another 30-40 minutes (it can be cooked longer, depending on the type of meat you use—make sure it doesn’t dry out but isn't "rubbery").
  7. Prepare the rice by pouring warm water over it and letting it soak for 30 minutes. Then rinse well. Add the rice and spread it evenly over the entire surface of the cauldron.
  8. Pour hot water through a ladle until the water level above the rice reaches 5-6 mm.
  9. Cook until the water boils down to the level of the rice, then make holes to help the water evaporate from inside.
  10. Push the rice toward the center to prevent it from burning at the edges.
  11. Reduce the heat and cover the pilaf with a plate. Then, cover the cauldron with a lid and leave it for 10 minutes (the time may vary depending on the type of rice).
  12. Mix the pilaf and let it rest for another 5-10 minutes to allow the flavors to develop.
  13. Enjoy!

*** Use only quality charcoal that does not emit ANY SMOKE. Any food cooked with bad quality charcoal will have an unpleasant smell and taste.

Required tools

**In this book you'll find all important information how to use kamado grill and how to prepare and to cook delicious foods with no mistakes.