Pilaf from brisket and bone marrow

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15 ingr.

75 min.


Pilaf from brisket and bone marrow

Prepare the Kamado BONO barbecue for indirect cooking, ignite the charcoal with a tanner and wait until the temperature rises to 220 degrees. Close the upper and lower air dampers to keep the temperature even.
In Kazan we heat the oil strongly and fry the meat every time we stir. The process will take about 10 minutes. Then we add the onions and fry them together with the meat until they soften and turn yellow. We add carrots, chickpeas, spices, chili, garlic, berries, raisins, cumin seeds and pour everything into hot water. Close Bono valves to a minimum, cover the boiler lid and cook for about 50 minutes.
Pour the rice into a larger container and simmer for about 30 minutes. in hot salted water. After (zirva) is finished, wash them with a minimum of 10x water until it remains clear. When everything turns about 50 minutes. we pour the rice and distribute them evenly so that they are minimally flooded with water (zirva). Cover the boiler lid and cook for another 15 minutes. If the water residue is too large (bubbling), evaporate it by opening the grill and removing the boiler lid, centering the wash in the middle of the boiler.


1.2 kg of smoked brisket. (~ 7h to 96C. Internal)
1 bone marrow
1 glass of chickpeas (soaked for a minimum of 5 hours)
1 kg. Rice
1 kg. carrots
3 pcs. onions
2 chili peppers
3 garlic heads
250 ml of sunflower oil
2 tbsp. pilaf spice
A handful of barberry berries
1 teaspoon cumin seeds (roasted and crushed)
A handful of raisins
2l. boiling water.
1.5 tbsp salt