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The principle of cumin and raisins: how to cook pilaf
There is a huge variety of types of pilaf. However, the principle of cooking is the same for all options.
A dish is considered pilaf if it has two ingredients. This is the so-called zirvak and cereal part. Zirvak is combined from such components as meat, fish, dried fruits. The cereal may also consist of more than just rice.
Uzbek pilaf: a classic recipe
“Pilaf” is translated from the Turkic as “boiled rice”. This cereal is the main component of the classic pilaf. It is believed that the principles of cooking pilaf have developed in the Middle East, in particular, in India. At the same time, rice as an agricultural crop appeared earlier in China. But in Chinese cooking, rice is cooked separately from other foods.
There are many recipes for cooking pilaf. The main difference between pilaf and other similar dishes is not the composition of the components, but the cooking technology. The principle of this technology is that one of the parts is prepared separately. But some housewives understand this fact literally, and this is not entirely true.
Classic lamb pilaf
To prepare the classic lamb pilaf, you will need a cauldron or other utensils with thick walls and a bottom. The use of sunflower oil in the preparation of pilaf is undesirable. The best result can be achieved by cooking pilaf in cottonseed oil. Lamb should be used for this dish. Although pilaf with chicken is not uncommon even in restaurant menus. The only principle is that meat for pilaf should not be cut finely. Along with meat, fat tail fat is added to pilaf. It is believed to give the dish a softer flavor.
Method of preparation
It is more correct to fry onions after meat. It must remain half-baked before storing the carrots.
Carrots for pilaf are cut into small strips, added at the rate of 1 kg of rice 1–1,2 kg of carrots.
Optional, but desirable ingredients for pilaf are chickpeas, garlic, cumin, barberry, saffron. Thanks to these components, pilaf acquires a peculiar shade and taste, however, in their absence, it does not cease to be considered pilaf.
Chickpeas are also called American peas. You need to soak it at least three hours before cooking pilaf. It is aged in cold water at room temperature. You need to add peas to pilaf before laying rice. If you want to add raisins to pilaf, you also need to soak it first, and then squeeze it a little.
Good rice for pilaf, while absorbing a sufficient amount of moisture, should remain intact, not boiled over. Give preference to the Italian varieties from which paella is prepared. Choose Uzbek or Tajik varieties. Avoid Thai and Indian rice: they boil quickly.
In recipes, there is a variant when salt is added to zirvak. However, experts advise salting not zirvak, but raw rice. Salt promotes better moisture absorption, resulting in more crumbly pilaf
For classic meat pilaf you will need:
– 1,5 kg of meat
– 1 kg of rice
– 1 kg of carrots
– 0,5 kg of onions
– 450 g butter
– some spices and seasonings for pilaf, salt.
Raisins and dried fruits can be added if desired.
Method of preparation:
If fat tail fat is available, it must be cut into small pieces and fried over low heat.
Then fry the meat until golden brown. Add chopped onions to it.
Put the carrots to the finished meat and onions. Fry all foods for about ten minutes. At this stage, you can add spices.
Then the fried vegetables, meat and spices are poured with boiling water. After that, the fire must be reduced and the products must be extinguished for about 30 minutes.
Zirvak is considered ready when the liquid has almost completely evaporated and the oil becomes transparent. Next comes the crucial stage – the laying of rice.
Put the pre-washed rice in an even layer on top of the meat.
Pour hot water over the top in a thin stream, so that it covers the rice by 2 cm. Cook the pilaf for another 15–20 minutes.
During this time, the water should evaporate, and the rice should be half-cooked. Then turn off the fire.
Using a spoon, collect the rice in a slide towards the center and cover with a plate. Close the dishes with a lid on top. Let the pilaf brew for 10-15 minutes.
It is better to serve pilaf to the table hot. A salad of tomatoes, onions and bell peppers is perfect for the dish.
Try sweet pilaf. This is a traditional Hindu dish. In addition to dried fruits and rice, spices are put in such pilaf – cinnamon, cardamom, saffron, cloves. Pilaf is not salted, but sugar is added. Sweet pilaf is prepared a little differently than meat one.
Pour dry rice into a cauldron with hot oil.
Fry the groats until golden brown.
Then add spices and washed dried fruits. Fry all together for 5 minutes. Stir constantly.
Then pour the mixture of rice and dried fruit with hot water.
Boil sweet pilaf over high heat until rice absorbs excess moisture.
Then reduce the heat to a minimum, cover the cauldron with a lid. Sweet pilaf is stewed for 15–20 minutes.