How to cook pilaf: the nuances of cooking, the correct ratio of water and rice in pilaf

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pilaf is a fragrant oriental dish made from rice and meat or fish. There are recipes for vegetarian pilaf, where animal products are completely replaced with vegetables or fruits. How to cook a meat dish at home? What should be the ratio in pilaf of water and rice? The methods and nuances of preparing an oriental dish are given below.

What kind of meat is suitable for cooking?

In order for pilaf to turn out tasty and fragrant, you need to use juicy and fresh meat. Beef, pork and lamb are products often used in the preparation of pilaf. Chicken and rabbit are also not inferior in taste to the above types of meat. However, rabbit meat is added to pilaf less often than chicken meat, since rabbit meat is quite dry.

How to choose rice for pilaf

The groats should not be too small and transparent. Long grain white rice is used in this dish because itboils less. If you use steamed rice in cooking, then you must definitely follow the process of cooking pilaf, since such cereals cook faster and, therefore, can boil soft, turning pilaf into porridge with meat.

How to get crumbly pilaf at the exit?

The ratio of water and rice in pilaf to obtain a crumbly dish is calculated as follows: the liquid should be much less than all the ingredients. For example, for 300 g of meat, 300 g of rice and 300 g of carrots, 600-700 ml is taken. water, including zirvak - broth, the basis of an oriental dish.

What ratio of water and rice in pilaf is considered wrong? If you put 2 times more rice than there is liquid in the dish, then the pilaf will simply be either dry or undercooked. When cooking, it is important to remember that rice expands in size and absorbs moisture, so the correct ratio of liquid to cereal should be 2/1.

Pilaf in a slow cooker

The ratio of rice and water while cooking pilaf in a slow cooker is calculated in the same way as for cooking a dish in a cauldron. The secret of a successful pilaf is in the correct proportions. The main components in the dish should be equally divided.

Ingredients for pilaf in a slow cooker:

• beef or pork - 500g;
• carrots - 6-7 pieces;
• long grain rice - 500g;
• three onions;
• two heads of garlic;
• spices: s alt, ginger, paprika, zira, black pepper - to taste;
• 1 literboiling water.

For crumbly pilaf, the ratio of water and rice when cooking in a slow cooker should be 2 to 1, otherwise the pilaf will be too dry, or rice meat porridge will turn out instead of an oriental dish.

The meat is washed, the film is removed from it. Carrots and onions are peeled. Sunflower oil is poured into the bowl of the device, the “Frying” mode is turned on. Onion and carrots, cut into large cubes, are introduced into the heated oil. While the vegetables are frying, the meat is cut into cubes, then placed in the multicooker bowl.

The ingredients are thoroughly mixed and cooked for another 5-10 minutes until a crust forms on the pieces of meat. The rice is washed and set aside to drain excess liquid from it. Meat with vegetables is s alted and poured with 0.5 liters of boiling water. Spices are put into the prepared zirvak, the bowl is closed with a lid. As soon as a little water has evaporated, rice is placed in the bowl and 0.5 liters of hot water is also poured. Without stirring the pilaf, garlic is placed in its middle. Heads can be slightly incised. Then the multicooker lid closes and the Pilaf program is set for 1-1.5 hours.

It is worth noting that the ratio of rice and water when cooking pilaf in a slow cooker looks like this: the liquid should cover the cereal by no more than 2 fingers.

Pilaf in a cauldron of chicken and pork

A dish made from different types of meat is not inferior in taste to pilaf cooked from beef or lamb.

Ingredients:

• chicken and pork - 0.5 kg each (1 kg of meat);
• five bulbs;
• four heads of garlic;
• long grain rice - 1kg;
• carrots - 1 kg;
• seasonings for pilaf: cumin, ginger, curry, turmeric, red hot pepper, s alt - to taste.

The ratio in pilaf of water and rice should be 2 to 1, since this type of cereal “loves” liquid very much and absorbs it quickly. In addition, it should be borne in mind that zirvak for pilaf should be very s alty. When rice is added to zirvak, it will absorb as much s alt as it needs.

The meat is washed, wiped with paper towels and cut into cubes. The husk is removed from the onion, then it is cut into large rings. The peel is peeled off the carrots, after which it is cut into small logs. Oil is poured into a preheated cauldron, vegetables are laid and lightly fried. Meat is added to the vegetables and stewed over low heat for 10-15 minutes, then 1 liter of water mixed with spices and s alt is poured into the cauldron.

After boiling, the dish is stewed for another 10 minutes. Then rice, garlic are laid in it, a liter of boiling water is poured. The cauldron is covered with a lid, pilaf is cooked for another hour and a half. It is important to remember that the ratio of water and rice in pilaf should not be equal. Liquids are taken twice as much as cereals.