Pilaf is a fairly popular dish, however, not all housewives can really cook it. Many complain that even with careful adherence to the recipe, it turns out more like unleavened rice porridge with pieces of dilapidated meat. In fact, the secret of making delicious crumbly pilaf is not even in the recipe, but in the quality of the products that are its ingredients.
What meat to choose for pilaf
It is generally accepted that only lamb is cooked in classic pilaf. But in fact, in those places in the East and Central Asia, where they know how to make really delicious pilaf, they use chickens, duck and cattle meat, even pork for its preparation. In fact, it doesn't matter whose meat will be used, what animal or bird, its quality matters.
For pilaf, young meat from those parts of the carcass where there are fat layers is suitable. By the way, in this regard, ribs are ideal, even lamb, even pork. The meat should be fresh, it should not have a smell, it is better when it was not frozen, but it was kept for several days at a low temperature for fermentation to begin, after which it becomes especially aromatic, and its taste is rich. But the poultry in pilaf can be used killed just before cooking.
Secrets of delicious pilaf
The correct choice and preparation of rice for pilaf is of great importance. For this dish you need special hard rice, with a low content of starchy substances. In such rice, the grains have a slightly elongated shape, and they themselves are slightly transparent or milky white, sometimes with thin longitudinal stripes that have a brownish-red color. But when you are not in the market, the varieties that are in the store, for example, Basmati, Idiko or Jasmine, will do. These varieties also have little starch, but it is better to soak the rice for 2-3 hours before cooking, and then rinse well.
You should not spare any carrots or onions when cooking pilaf, their quantity should be approximately equal to the volume and weight of meat. You should also pour a lot of oil into the cauldron, for 1 kilogram of rice you need at least 0.7-0.8 liters of vegetable oil. This amount will allow both meat and vegetables to be fried in a cauldron, keeping all the juices inside, and not stewing.
And, of course, spices play an important role. Mandatory for this dish are cumin, saffron, turmeric, barberry, ground coriander, ground black and red peppers. Delicious pilaf is obtained by adding raisins from white grape varieties to it. Fresh hot peppers can also be added to zirvak - a broth in which meat with vegetables and spices is stewed before rice is laid.
It is also important to use the correct cookware specially designed for such dishes - a cauldron with thick walls or, in extreme cases, a vogue. And be sure to follow the technology, do not pour a lot of water, you can add it a little when the rice is "sweating" under a tightly closed lid, if it seems damp to you.
