How to cook pilaf in a cauldron and which rice is better for pilaf?

There are many recipes for pilaf, but even strictly following them, not all of them turn out to be a real oriental masterpiece. Often, those who first time cook pilaf according to recipes on the Internet or under the supervision of their mother by phone receive instead porridge with meat. What is important for real pilaf? First of all, what meat you use, and also how much water you add. And of course, rice, which should be crumbly, as well as numerous spices, matter in pilaf. Which rice is better for pilaf? How to make pilaf crumbly? How to cook pilaf in a cauldron, pan and slow cooker. You will learn more about this later.

How to cook pilaf in a cauldron

The recipe for cooking pilaf in a cauldron is practically no different from cooking in a pressure cooker, pan or pan. The fact is that the cauldron has thick walls, and this allows for a uniform temperature. Having learned some secrets that we will share, you can make a good pilaf without having a cauldron. In this case, it is advisable to use dishes with a double or triple bottom.

So, an approximate ratio of products:

• meat (pork, lamb) - 300-400 g;
• rice - 2 glasses;
• vegetable oil - 200 ml (1 cup);
• carrots - one large or two small;
• onions −1 pcs;
• salt - 1 teaspoon;
• garlic;
• spice;
• water (boiling water), the quantity calculated.

Cooking process

1. In a dry pan, which is very important (if raw, then the oil will be sprayed), pour the oil and heat it up until light smoke appears. If the meat is oily, then half the oil will be required, otherwise the pilaf will turn out to be too oily.
2. In hot oil, carefully so as not to get burned with flying splashes, put the meat cut into medium cubes and mix. The meat will first produce juice, which will evaporate in the process. Fry until golden brown.
3. Cut into small cubes carrots and onions. Add them to the pan and fry all together. Do not forget to stir so that the contents do not stick to the bottom and do not burn.
4. We boil water in a kettle.
5. We wash the rice and send it to the pot with meat and vegetables.
6. Immediately add water. Here you need an accurate calculation. Usually, loose pilaf requires water twice the volume of rice. For example, for one glass of cereal - two glasses of water. In fact, we also need two glasses, but if we do so, we will get porridge, since there is a certain amount of water in the washed rice. Also, when salt is added, the meat will still release a certain amount of liquid. Therefore, we take a full glass of water plus another 4/5 cup. If, for example, you took a faceted glass with a rim, then 4/5 is without a rim.
7. Garlic can not be peeled, but only peeled and rinsed. We distribute it evenly on the surface and slightly push it inward.
8. Add salt, spices and close the lid tightly. If there is a hole there, then it is better to cover it with a piece of dough, which is easy to make from flour and water. In the case of cooking on an electric stove, put a clean towel folded in several layers on the lid. A towel cannot be used on a gas stove according to fire safety regulations.
9. After you close the lid, we note the time. First, cook on high heat for about five minutes, then on low - about seven minutes. Then we hold it for about eight minutes on a very small fire and finally turn off the fire. We leave on the stove and do not open the lid for an hour.If you have a gas stove, you will have to turn on the smallest light that can be made from time to time. The main thing in the process of cooking pilaf is not to mix it!
10. In an hour, pilaf is ready. You can let it brew a little and then mix well.

The use of a slow cooker involves the preparation of tasty and healthy food with maximum preservation of vitamins. Pork pilaf in a slow cooker can be made, and it will turn out to be more useful than in a cauldron, but to taste - unlike a traditional oriental dish.

How to cook pilaf in a slow cooker

Recently, crock-pots have become very popular. They prepare soups, meat and fish dishes, side dishes, manti etc. The recipe for pilaf in a slow cooker is quite simple. The ingredients and proportions are the same as in the previous recipe. Just do not fry anything. If you know how to cook pork pilaf or how to cook pilaf in a pan, and you have your own signature recipe, but you have never done it in a slow cooker, feel free to use it! To do this, immerse all previously prepared components in a multicooker in strict sequence:

• meat,
• carrot,
• bow,
• rice
• salt,
• spice,
• water,
• butter.

We hope that you got the pilaf the first time. And if not, don't be discouraged, because experience comes with time.

Which rice is better for pilaf

It is difficult to give a definite answer, since, as they say, there are no comrades for the taste and color. Everyone considers the pilaf that is prepared by mother or grandmother to be correct. Therefore, the answers to the question which rice is better for pilaf are many. However, we still talk about the right rice for pilaf. Having prepared from it once, you will not want to experiment with other varieties of rice.

So, real pilaf is made from hard rice. Its grains are milky white, slightly transparent and elongated. They contain amylose - a polysaccharide that imparts friability to cereals. However, some housewives believe that pilaf is rather dry from such rice. The fact is that it takes more time to cook it than a "round brother", and therefore the amount of liquid should be increased. We draw conclusions.

• Long grain rice - ideal for pilaf. Varieties of rice devzira, oshpar are best suited for pilaf. After washing, it should be soaked for a couple of hours before cooking. Such rice can be purchased at the market from spices and dried fruit dealers. However, the devzira is often faked, because this rice is not cheap and belongs to the elite varieties. The original has a reddish-brown tint and a bright strip on its side. The fake is painted with dusty red brick. To distinguish it at home is quite simple: after washing, a brown sediment should not appear at the bottom.
• Steamed (heat-treated) rice can be used for pilaf. He was loved by modern housewives for friability and the content of vitamins. However, such rice has a specific aftertaste and traditional oriental pilaf will not work out of it.
• Round rice not suitable for pilaf. It contains a lot of starch, therefore it has good stickiness. In Russia, only such a variety of rice is grown. It is used for making sushi.
• Medium grain rice - a cross between “round” and “long”. It is quite soft and does not stick much. It will not work out perfect pilaf, but the porridge will be excellent!
• Ground or crushed rice used to make sticky cereal.
• Thai rice (jasmine) and Vietnamese (basmati) for pilaf, too, do not fit: very quickly boiled.

And another tip. The shelf life of rice cereals can vary from five to ten years, but never take it for future use, and when buying, pay attention to the date of manufacture. It is better to give preference to rice, which has been lying on the counter for no more than a year, it has more useful properties and taste is much better.

Now you know how to cook pilaf in a cauldron and which rice is better for pilaf. Ask questions and share the result in the comments.And then we will tell you how to cook mutton pilaf and pilaf recipe with mussels. In order for you to completely get an oriental masterpiece, in addition to observing technology and proportions, invest your soul there and season with love. Enjoy your meal!

Other recipes for pilaf