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Rice for pilaf: which is better. Video
For those of the inhabitants of Russia who have at least once managed to taste real pilaf prepared by chefs from Central Asia, it becomes clear that the porridge with meat, which is sometimes offered in canteens and cafes, has nothing to do with this dish. Of course, for proper pilaf, you need selected meat, special carrots, seasonings, but the choice of rice is also very important, which is not in vain considered the basis of this dish.
What properties should rice have for pilaf
If you know the technology of cooking pilaf, Rice is put into the so-called zirvak. This is a rich broth that is obtained by slowly boiling fried onions, meat and carrots, generously flavored with spices. Zirvak can simmer for 1,5-2 hours, depending on the type of pilaf. It usually contains a lot of fat, because meat and vegetables are fried in a large amount of vegetable oil, about 1 g is poured into 500 kg of meat. the ability to absorb both liquid and fat.
Do not mix several varieties of rice in pilaf, or even of the same variety, but from different batches
Rice, which will be put into the finished zirvak, should not be sticky, therefore, even those varieties that are traditionally used for making pilaf must be washed in warm water and then soaked in cold salted water so that all starchy substances from the grains are washed out. In addition, it is important that the taste of the rice is pleasant, since the machine taste that some varieties of Iranian and Vietnamese rice give cannot be interrupted by any, even the most aromatic pilaf spices.
Based on this, you now know exactly what rice for pilaf should be, but here’s how to buy it in the market or in a store, because the packages do not write about such qualities as starchiness, taste and ability to absorb liquid. Knowing how it is called will help a little to facilitate the search for a suitable variety.
Rice varieties suitable for making pilaf
Today, in every major city on the agricultural market, you can meet people from Central Asia who sell not only seasonings for pilaf, but also rice grown there. The devzira variety is considered the best for this dish, but depending on the area where it is grown, there are several of its subspecies. Classic “devzira” – large grains with a pinkish tinge, it is usually sold by weight, not washed, as packaged at a factory, but in powder, which must be washed off before soaking the rice for 1-10 hours. The “karakol-tirik” variety does not differ from the “devzira”, this is also its subspecies.
The subspecies of “devzira” include a unique variety “dastarsar-sartyk”, which is brought from Kyrgyzstan – the places where Uzbeks traditionally live. Its amber grains are covered with a reddish-brown powder. It is not threshed immediately, after harvesting, the crop is folded and kept for several years, drying and periodically watering the rice with water. After such manipulations, the variety acquires a pronounced taste, which some do not like, but in a properly prepared pilaf, it acquires a special taste and aroma. A feature of this variety is its increased ability to absorb water; after soaking and cooking, the grain increases in volume by almost 7 times.
Of those varieties that grow in Central Asia, you can also find “kenzhy” and “arpa-shaly” on the market, but they are very rare, and if you come across it, you should take a few kilograms to cook a really delicious pilaf from them.
How to choose rice for pilaf
The bark-koltak variety is also aged and dried before threshing, sometimes up to 5 years. It must be soaked before cooking for at least 5-6 hours. The color of the grains is dark, almost brown; after threshing, a thin longitudinal strip of dark brown remains on each of them. And here is another subspecies of “devzira” – the “Chungara Belozerny” variety, it is not kept for long, and, apparently, this affects its absorbing properties. Due to the fact that it only absorbs liquid well, pilaf from this variety is not so fatty, but very tasty and aromatic.
How to choose quality rice
If you have the opportunity to take rice of the listed varieties by weight, you should first buy a little for a sample. Sometimes, when the aging and drying technology is violated, when soaking, the grains become covered with microcracks, twist or simply fall apart into a section. To see how evenly dried the grains are, take a pinch of rice and rub it between your palms to shake off any powder. They should be translucent, without spots or cracks. You can check the strength of the grain simply by trying to bite through it – it should not crumble.
The varieties that come from India and Pakistan are reminiscent of devzira in their absorbency, but make sure that this rice is not intended for instant cooking.
Of course, when you have to choose rice in a store, there is no way to taste it, so just remember the variety that you like, and then buy it all the time for making pilaf. In shape, it is better to take those varieties that have an oblong shape, but the grains should not be too thin. Pay attention to the date of manufacture, usually this is the date of threshing, its period should not exceed a year.