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This magic word “pilaf” … it is impossible to resist its seductive symphony of aromas and a rich palette of flavors. It is not surprising that this dish is eaten with such pleasure in different countries of the world. The most popular recipes and the subtleties of their preparation are studied together with the trademark “National”.
Pearl of the East
Tajik pilaf with lamb is one of the most colorful variations of a favorite dish in the East. The perfect choice for him will be rice “For pilaf” “National”. Rice “For pilaf” is a medium-sized variety of rice, the large translucent grains of which retain their shape and friability even after cooking. Ideal for making a really delicious and flavorful pilaf. In a cauldron with 200 ml of vegetable oil, fry the whole onion until darkened. Remove it and passeruem 4 bulbs in half rings until golden brown. Add 4 grated carrots, fry until softened. We catch the vegetables with a slotted spoon, throw a handful of ground cumin into the cauldron, spread 1 kg of lamb in chunks and brown. Return the vegetables, pour boiling water for 3 cm, add 4 heads of garlic, a pod of red pepper, 1 tbsp. l. barberry, salt and pepper. We lay and level 1 kg of rice. In the process of languishing, it is important to take the lower layers of rice, while not mixing it with meat. Cover the cauldron with a lid, reduce the heat to low and cook until the rice has absorbed the liquid. This pilaf is usually served on a large platter with a slide, garnished with garlic and pomegranate seeds.
Sweet Fairy Tale of Asia
Azerbaijani pilaf shirin with dried fruits is the dream of any gourmet. Its main component will be medium-grain rice “Asian” “National”. Long-grain rice “Asian” “National” will be an excellent basis for pilaf. The main advantage of this long-grain rice is that it retains its shape when cooked and does not stick together. The finished rice is crumbly and flavorful. Pre-boil until 300 g of rice is ready. We steam 80 g of dried apricots and dark raisins in boiling water, dry them, chop the dried apricots with strips. Remove the seeds from 80 g of dates and cut in half. Combine dried fruits with 1 tsp brown sugar, 2 tbsp water and lightly fry in a large amount of oil. We lubricate the bottom of the cauldron with fat, cover it with thin pita bread and alternate layers of rice and dried fruits so that the groats are both on top and on the bottom. Each layer is poured with oil from the frying pan, where the dried fruits were fried. Dilute in 3 tbsp. l. water 0.5 tsp. saffron with a pinch of salt, pour over the rice. Cover the cauldron with a lid and keep on high heat for 5 minutes. Then reduce the flame to a minimum and cook for another half hour.
The Charm of India
Indian pilaf biryani enchants with a refined aroma and a rich spicy range of flavors. To achieve the desired color will help long-grain rice “Jasmine “”National”. This elite variety is famous for its milky aroma and snow-white grains that retain their shape and excellent taste. Combine 1 tbsp grated ginger root, 4 mashed garlic cloves, finely chopped chili pepper, 1 tbsp masala spices. Add 100 g of white yogurt with 1 tbsp of tomato paste and marinate 1 kg of chicken shins in this mixture for a couple of hours. Soak 300 g of rice in water for 20 minutes. In a deep frying pan with a thick bottom, pass a large onion in half rings, add the chicken and fry until golden brown. Spread the swollen rice on top, fill with water and let it boil over high heat for 5 minutes without a lid. Then cover with a lid, reduce the heat and cook for another 20 minutes. Fresh, fragrant herbs will best complement the Indian pilaf.
Sunny pilaf
For the sunny Uzbek pilaf, we will need rice “Devzira” TM “National”. The famous, red-brown “Devzira” is a very dense, heavy, hard, medium-grained rice. The signature feature of rice is a brown longitudinal stripe and a light pink color of the grain. During cooking, the grains absorb moisture, increase in size by 1.5 times. Other ingredients: onion – 800 g, carrot-800 g, vegetable oil-2 cups, salt-2 tsp., barberry-2 tsp., cumin-2 tsp., garlic-3 heads, lamb-800 g, freshly ground pepper mixture — 1 tsp., ground red pepper-1 tsp., water-1 l. Onion cut into half rings, carrots-straws. Soak the rice in salted water for 2-4 hours while we cook the onions, carrots and meat. In a cauldron, we heat sunflower oil. Fry the onion in oil until golden brown, stirring constantly. Add the carrots to the onion, stir and fry until half cooked, about 10 minutes. Cut the meat into small pieces and add it to the cauldron with onions and carrots, mix everything and cook over medium heat for another 10 minutes. We do not cover the cauldron with a lid. Pour 1.5 liters of water into the cauldron, you may need a little more, since the water should cover the vegetables with meat by 1.5-2 cm, add spices, barberry, cumin. Peel three heads of garlic. Insert the garlic into the center of the cauldron and cook until the meat is ready, about 1-1. 5 hours. Before filling 800 g of rice, remove the garlic, pour in the rice and evenly level it with a slotted spoon. We return the garlic back, make the fire at maximum and cook until the rice is half cooked. When the rice is cooked until half cooked, cover the cauldron with a lid, reduce the heat to a minimum and cook for 20 minutes. Pilaf is ready, bon appetit!
Gifts of the Mediterranean
In the Mediterranean countries, pilaf is skillfully combined with seafood, so that amazing variations are born. The “Adriatic” “National” rice will reveal their finest facets. The medium grains absorb the flavors and flavors of all the ingredients, making the pilaf so harmonious. Combine 600 g of sea cocktail with 2 tbsp. l. balsamic, 2 tbsp. l. olive oil, grated garlic clove, a handful of Provencal herbs. Marinate the seafood in the refrigerator for an hour. At this time, cook 450 g of rice and make a tomato sauce. Fry a clove of garlic in olive oil, put 150 g of tomatoes in their own juice, boil the mass twice. Fry 2 onions in cubes until golden brown, pour out the chopped chili pepper, peeled from the seeds. Add the marinated seafood with rice, pour all the tomato sauce, cover the pilaf with a lid and evaporate the liquid over low heat. You can also serve this pilaf with chorizo sausages.
Mexican Extravaganza
Mexican pilaf will cheer you up with its appearance, because it is never complete without colorful vegetables. Such a company will successfully complement the rice “Selected” “National”. In the finished form, the rice is crumbly and is perfect for preparing side dishes and independent rice dishes. Peel the jalapeno pepper from the seeds and cut into thin slices. Red onion cut into cubes. Fry them in vegetable oil in a deep frying pan with a thick bottom. Add 2 garlic cloves passed through the press, 3 tbsp. l. tomato paste, pour out 300 g of rice. Stirring, simmer it over medium heat for 5 minutes. Pour in 600 ml of boiling water, put 0.5 tsp of salt, cumin and chili, bring to a boil. Cook the rice under the lid on low heat until it absorbs the liquid. At the end, pour out 100 g of chopped coriander and corn, pour in lime juice. Mix the pilaf and let it soak up the flavors for another 5 minutes.
Pilaf is a dish with dozens of harmonious combinations, each of which is beautiful in its own way. Enjoy the fullness of their taste and subtle nuances will allow rice brand “National”. With it, cooking pilaf will turn into a pleasure, and the result will always be delicious.