Pilaf is not only a symbol of oriental hospitality, but also one of those dishes that people love and know how to cook in many countries. Pilaf does not have the only correct recipe - there are hundreds of them, depending on the region, the products, the reason for which it is prepared. So that with all the variety of variations of pilaf remains pilaf, it is important to observe the technology and, among other things, choose the right rice.
Instructions
Step 1
For those who want to cook pilaf as an everyday dish, without sacrificing over it, it is enough to remember that medium-grain varieties with strong transparent grains are well suited for it. It is very important that in pilaf all its components do not mix into porridge, therefore, neither aromatic jasmine, nor popular Thai or Krasnodar ones will work - these varieties of rice are soft and quickly boil down. But basmati is well suited, especially if it is exported and brought from the AEO, Mexico or Spain.
Step 2
When buying rice from the store, choose clear packaging. They show whether there are fragments among the grains that boil faster and therefore spoil the taste of the dish, whether there are many opaque white or yellow grains inside. Both those and others speak about the low quality of the product. The rice you want, with the same size of long, elongated grains, each like frosted glass.
Step 3
If you have the opportunity to hold the rice in your hands before buying, then try to squeeze it tightly in a handful. The rice you need does not crumble, but breaks, while not all, but only a few grains.
Step 4
Those who are more serious about pilaf go to the market for rice. It is there that you can buy the most "correct" varieties - dev-ziru, dastar-saryk and lazar. Lazar or azure is Khorezm starchy rice. It does not increase as much during cooking as other varieties, but it does not boil over either. Experts recommend this rice for Bukhara, Samarkand, Tashkent and, of course, Khorezm pilaf.
Step 5
Dev-zira comes in different varieties and qualities. These are thick, elongated, as a rule, delicate brick grains with a stripe of red or brown. But different varieties can be of different colors from white, pearl gray or cream to rich brown. If you are not a connoisseur, stick with the pink "striped" varieties. A real dev-zira is heavier than other varieties and, if squeezed into handfuls, hard grains give out a crunch. In the market, rice is sold in rice powder. Be sure to wipe it off the grain and see how homogeneous the grain is.
Step 6
Dastar-saryk is the "king" of Fergana pilaf. This is aged, fermented smoked rice, it is a great success to buy one. It has a perceptible specific smell and is extremely hard.
