WHICH RICE IS BETTER FOR PILAF: RECOMMENDATIONS FOR VARIETIES AND RECIPES

For oriental peoples, the preparation of pilau is a ritual. And any ritual has its own rules. Therefore, the choice of rice is very important, because it is the basis of this dish. Not only the texture and taste of pilaf, but also its national-territorial affiliation depends on the variety of cereal.

Features selection of cereals

So, which rice is better to take for pilaf? Suitable for all varieties with long grains. During cooking, they do not stick together. Before you buy them please note:

On the packaging. The advantages of a cardboard box with a transparent window or a transparent bag are that you can see the croup, assess its color and integrity;
On the color. When there are white grains in the box - bad. These immature grains have increased brittleness, which will significantly spoil the taste of the dish. The package should not be yellowish cores. So called grains and their fragments, having a yellow shade in the section. This color means that prior to the package layout, these cereals were kept moist and in large piles. With such storage, harmful toxins produce fungi;
On quality. Rice should be grain to grain, and the cores themselves resemble matte glass. Shake the box with the croup well, mixing the grains, only so you can see them well. If among the grains of numerous fragments, the package immediately set aside, such cereal will ruin the dish, because it will quickly and strongly boil over. Do not cook a good pilaf from it.

Which rice is better to use for pilaf

Different types of rice are so radically different from each other that they are difficult to attribute to the same cereal. And in order to make a delicious pilaf, you need to choose cereals by grade.

Which pic is better to take:

Basmati, literally translated as "fragrant." When cooked, its grain is not boiled soft, but lengthened, without sticking at all. Grown in Pakistan and at the foot of the Himalayan Mountains in India;
Jasmine - Thai rice with a very delicate floral taste, it is often used as a substitute for the more expensive basmati variety;
Indica - long grain rice, does not stick together and does not boil soft, thanks to these qualities, this variety has earned world popularity;
Devzira is the most famous and affordable Uzbek rice variety. Its large, oblong ribbed grains are covered with pink "powder". After washing, they become transparent, and in the process of preparation they increase up to 7 times. The pilaf of this variety will turn out to be really crumbly. Many replace this variety with Indian long-grain, but in this case Uzbek pilau turns into a completely different dish;
Recently, a lot is represented on the shelves of steamed rice. It is a mistake to think that it is suitable for quick cooking. With him everything is different, steamed rice should be cooked for at least half an hour. Of course, you can use it for pilaf, it will not stick together, even if you try very hard. But still it will be "not that" if you are going to cook Uzbek pilaf.

Processing rice before cooking

Prepare any type of rice in advance: if necessary, sort out and rinse with special care, then soak in warm water for several hours. From the tap does not fit, you will need boiled or passed through the filter water.

Can be used in bottles. At 1.5 kg of cereal will need 650 ml of liquid.

Before you send the rice to the cauldron, fold to a colander, wait until all the water has drained, and lay it on the meat.

Uzbek pilaf recipe

When cooking pilaf with meat according to one of the many Uzbek recipes, the rule of laying cereal is invariable: in a thick-walled cauldron, rice should not touch the bottom, it lies on meat, carrots and onions. And most importantly: it can not be mixed!

You will need:

1 kg of rice variety "devzira";
1 kg of mutton;
250 g of mutton fat;
2 mutton bones;
500 g onions;
1 kg of carrot yellow;
vegetable oil;
4 heads of garlic
1 hot pepper;
salt, barberry and zira.

It takes time: 1 hour 50 minutes. In the finished dish: 245 kcal per 100 g

How to cook:

Fat chop cubes and melt in a heated pot;
Meat cut into pieces, large enough;
Chop the peeled carrots in the form of straws, and chop onions with thick half-goats;
Remove the well-melted pieces of fat from the cauldron, add refined oil;
Wash rice in three waters, season with salt, soak in purified water;
Fry the bones in fat, then remove them, then send in boiling mutton fat, shredded onions;
Put the pieces of meat in a cauldron, mix, fry for five minutes, season with salt;
Send a carrot to the cauldron, mix, fry for three minutes, then add water and add 2 pinches of jeera;
Cut off the base of garlic heads, wash the pepper. All this, put on the meat with vegetables, slightly pressing. Stew for half an hour and remove the garlic with pepper, and stew the meat for another 20 minutes;
Before adding the rice, put the barberry to the meat, mix;
Throw out the rice in a colander, then carefully put it on the meat with vegetables, so that they do not mix. Sprinkle zira on top. Tamp with a spoon, close the lid, keep at an average temperature of 40 to 50 minutes;
Turn the rice without affecting the meat. Sprinkle over the jam again, tamp, stick the pepper and garlic, cook under the lid for 40 minutes. If the water is evaporated, add a little;
From the finished pilaf, remove the pepper with garlic, mix and remove the bones;
Place Uzbek pilaf on a beautiful and flat dish, garnish with pepper or garlic.

What rice to cook pilaf in a slow cooker

Proper rice is the key to the success of any pilaf - Uzbek, sweet, diet - it does not matter. For cooking in a slow cooker, take steamed rice.

Ingredients Required:

200 g lamb fat;
1 large onion;
150 g steamed long grain rice;
2 carrots;
greens and tomatoes for decoration;
black pepper with salt added to taste;
400 g lamb pulp.

It will take time: 1 hour 45 minutes. Ready meal: 189 kcal per 100 g.

How to cook:

Melt the ground fat in the bowl, do not regret the fat - the dish should be juicy;
Grate carrots, chop onions finely, add to the bowl when the fat is completely melted. Vegetables do not fry much;
As soon as the onion slices become transparent in color, place the meat. In the "Frying" mode, cook for 5 minutes;
Then lay the grits over the meat in an even layer, season, pour in water. Its level should be two centimeters higher than the level of cereals;
Multicooker close, turn on the program "Figure" or "Pilaf";
Serve the finished dish, laid out on a plate slide, if desired, garnish with slices of tomato and a sprig of greens.

Which rice is best for diet plov

For diet plov special rice is not needed. Any long grain is suitable, as an option steamed.

You will need:

500 grams of rice;
500 g carrots;
250 g onions;
500 g chicken fillet;
garlic head;
spices better add to taste.

Cooking requires: 1 hour 35 minutes. In the finished dish: 175 kcal per 100 g

It is important not to use fat for roasting, replacing it with refined butter, and mutton with chicken fillet.

How to cook:

Finely chop the peeled onions, carrots, and chop the garlic. In a cauldron in refined oil, fry until golden brown;
Slice the chicken flesh and send it to the vegetables, cook it all together for another 10 minutes;
Put well-washed long-grain rice on meat with vegetables, pour boiling water so that its level is 2.5 cm higher, put spices, cover the cauldron with a lid;
Cook for 25 minutes. When all the water is absorbed, turn off and let stand for another 15 minutes.

Cooking secrets

There are more than one hundred plov recipes. Only in Uzbek more than a dozen options. As a new product was added, they immediately received another recipe for the dish.

In some countries they prefer a sweet taste, in others the opposite is spicy, in the third they prepare cereals separately from meat. In our country, most often the dish is performed in the Uzbek version of rice, onions, carrots and meat.

In the original recipe of lamb, but it can easily be replaced by beef, pork or chicken.

To make the dish as it should:

Keep the proportions: for 1 kg of uncooked rice you need as much carrots and meat. Reduce the amount of onions by half, water will also require half of the amount of cereal. Spices and spices are usually put on the eye;
Cook better in a cauldron, it is well distributed heat. As an option, a saucepan with a thickened bottom, a goose;
Take long-grain rice varieties. Before cooking, be sure to rinse thoroughly, and of course, sort out if the cereal is dirty. Rinse at least three times. And then fill with good purified water;
Meat choose not old. It is not difficult to distinguish it: the meat is old - dark in color, and a nice piece of rich red color is suitable for pilaf, if it is lamb or veal. And of course, the meat should have a fresh smell, and not smell unpleasant. It will take flesh, which is cut into large pieces, pieces of 2 centimeters in size, not less;
Carrots chop coarsely in the form of straws. Vegetables are taken in the same quantity as meat;
A set of standard spices - barberry, hot pepper, table salt, zira and garlic, from which the base is cut off so that it gives all the taste to the rice. After cooking, the dish is decorated with heads of garlic and pepper, so they should be chosen even, without flaws;
The basis of the pilaf of vegetables and meat is called zirvak. After sending the carrot, the last component of the cheese, half an hour should pass to the laying of the cereal. And after that, he stands on the stove for another 1, 5 hours.