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

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

What kind of meat is suitable for cooking?

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

How to choose rice for pilaf

Groats should not be too shallow and transparent. For cooking dishes use long-grain white rice, as it is less boiled. If steamed rice is used in cooking, then it is necessary to follow the process of cooking pilaf, as such cereals are more quickly prepared and, therefore, can be boiled, turning pilaf into porridge with meat.

How to get a loose flax on the way out?

The ratio of water in plove and rice to obtain a crumbly dish is calculated as follows: the liquid must be much less than all the ingredients. For example, 300 grams of meat, 300 grams of rice and 300 grams of carrots are taken 600-700 ml. Water, taking into account zirvak - broth, the basis of the eastern dish.

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

Pilot in the Multivariate

The ratio of rice and water during cooking of pilaf in the multivark is calculated in the same way as for cooking dishes in the cauldron. The secret of a successful pilaf is in properly observing proportions. The main components in the dish should be equally divided.

Ingredients for pilaf in multivark:

• Beef or pork - 500 g;
• Carrots - 6-7 pieces;
• Long grain rice - 500 g;
• Three onions;
• Two heads of garlic;
• Spices: salt, ginger, paprika, zira, black pepper - to taste;
• 1 liter of boiling water.

For friable pilaf, the ratio of water and rice when cooking in a multivark should be 2 to 1, otherwise the pilaf will be too dry, or instead of the eastern dish, rice pudding will turn out.

The meat is washed, the film is removed from it. Carrots and onions peeled. The bowl of the device is filled with sunflower oil, the "Hot" mode is activated. In the preheated oil, a chopped onions and carrots cut into large cubes are introduced. While the vegetables are fried, the meat is crushed in cubes, then placed in the bowl of the multivark.

The ingredients are thoroughly mixed and prepared for 5-10 minutes before the crust is formed on pieces of meat. The rice is washed and set aside so that the glass is free of excess liquid. Meat with vegetables is salted and poured 0.5 liters of boiling water. In the prepared dirvak spices are laid, the bowl is closed with a lid. As soon as a little water is evaporated, rice is placed in the bowl and 0.5 liters of hot water is also poured into the bowl. Without stirring the pilaf, garlic is placed in its middle. The heads can be slightly incised. Then the cover of the multivark closes and the "Plov" program is displayed for 1-1.5 hours.

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

Pilaf in chicken and pork cauldron

The dish, cooked from different types of meat, is not inferior in taste to a plov brewed from beef or lamb.

Ingredients:

• Chicken fillet and pork - 0.5 kg (1 kg of meat);
• Five onions;
• Four heads of garlic;
• Long grain rice - 1 kg;
• Carrots - 1 kg;
• Seasonings for pilaf: cumin, ginger, curry, turmeric, red hot pepper, salt - to taste.

The ratio in water and rice should be 2 to 1, since this kind of cereal "loves" the liquid and absorbs it quickly. In addition, it should be borne in mind that the dirwak for pilaf must be highly salted. When the rice is added to the zirvak, it will absorb as much salt as needed.

Meat is washed, wiped with paper napkins and cut into cubes. The onion is removed from the onion, then it is cut into large rings. With the carrots peeled off the skin, after which it is cut into small logs. In the preheated kazan, the oil is poured, vegetables are put in and lightly fried. To vegetables, meat is added and stewed on low heat for 10-15 minutes, then 1 liter of water mixed with spices and salt is poured into the cauldron.

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