What is the best rice for pilaf - some useful tips

Pilaf is made from meat, rice and spices. This dish is very popular among many peoples, especially in Central Asia, where it is revered for many centuries. Local people always paid great attention to the question of which rice is better for pilaf.

Modern food industry offersseveral varieties of rice. It is round and long-grain, ground and not polished, white and brown. And in order to find out which rice is better for pilaf, necessary pay attention to quality characteristics different types of cereals.

Round rice is strongly boiled, it is moresticky, and therefore often stick together. Good for soups, liquid cereals. Long grain - dryish, but all the grains remain unchanged when cooked, the dish turns out to be crumbly. This rice is good for cooking pilaf, garnish for meat dishes, salads.

The inhabitants of Central Asia know which rice is better for pilaf just to rinse, what should be given with boiling water, and which one should be soaked for several hours before cooking.

The word "pilaf" in the Uzbek language consists of 7 letters, representing the main components, of which Uzbek pilaf is prepared: onion, carrots, meat, fat, salt, water and rice.

Now there are many wayscooking this dish. Each nationality brings in this recipe of some of its features and ingredients. Adding new ingredients leads to the creation of all the new flavors of this popular dish. And now it is already impossible to say with certainty which of the recipes is the most correct, and which rice is better for pilaf.

The classical process of cooking pilaf "in Uzbek" includes three stages:

- calcination of oil;

- cooking zirvak;

- Bookmark the rice.

It is considered traditional preparation of this dishin a cast-iron cauldron with a thick bottom. Therefore, we, without departing from the traditions, prepare pilaf in a cast iron. We put it on the fire and heat it up. We add oil and we reduce fire. Willingness is determined by the emission of white smoke.

Zirvak is a mixture of meat and vegetables. We prepare it on high heat, and in the semi-preparedness stage, the temperature is reduced and we continue the mixture for another 25-30 minutes. So, we put the prepared meat into a cauldron with hot oil and fry on high heat. When it gets a characteristic ruddy color, we begin to add vegetables, the intensity of incandescence is reduced.

In the finished zirvak add barberry, pepper and other spices. Then salt and pour boiled water, which should cover zirvak 2 cm.

Prepared assorted we cover with a layerpre-soaked rice. We level it, but we make sure that it does not mix with the zirvak. After this, pilaf add salt to taste, lightly increase the heat until it boils, and then continue to cook the pilaf at a moderate temperature (it should evenly boil).

To water can evaporate, it is necessary several times to pierce the pilaf with a knife all over the depth of the cauldron. Cover the cast iron lid and leave for 15 minutes to languish.

In the same way we prepare pilaf houses for our ownloved ones and relatives, on holidays and weekdays, in winter and in summer. After all, he never gets bored, always relevant and loved. Delight yourself and family and friends!

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