Some simple secrets on how to cook pilaf so that rice does not stick together

There are about a thousand rice dishes on the earth. Among the main can be called the Spanish paella, and sushi from Japan, and the famous oriental pilaf. But here we are, having tried this divine dish, which is not in vain called "the king of Uzbek cuisine", we want to reproduce it at home. And what do we get at the output? Usual Russian porridge with meat. How to cook pilaf so that rice does not stick together? This question is primarily asked by beginners. After all, the main feature of the food is the friability of the cereals.

Although there are about 50 varieties of pilaf in the Uzbek cuisine, one set of utensils is required for the preparation of all of them. As paella requires a wide and huge frying pan, so here we can not do without a cast-iron cauldron with a round bottom. To this heavy vessel is supposed a special ceramic cover - damtavok. It is these devices that create the optimal thermal balance, in which the grain does not overdry, but also gives off excess moisture. How to cook pilaf so that rice does not stick together, in conditions of simple European cuisine? After all, traditionally the dish is brewed on open wood fire, where the heat comes from different sides. On the gas stove, heating only goes to the bottom of the pan. Therefore, you need to use a cast iron bowler or a thick-walled goose. Instead of the lid, you can take a deep ceramic plate.

The second secret of how to cook pilaf, so that rice does not stick together, is the croup itself. In Central Asia special grades are used: devzira, bugdaigurunch and, of course, basmati. There is little starch in them - a sure pledge that the groats will leave friable. Choosing the basis for pilaf, you should give preference to long-grained varieties of rice. And to avoid those on the packaging which are "for sushi" or "for puddings and casseroles."

But even if you acquire basmati, do not think that you will necessarily get a crumbly dish. No less important way of how to cook pilaf, so that rice does not stick together, is the washing of grains. Do this several times in cold or slightly warm water until the drained liquid becomes completely clear. So we confidently get rid of starch, which turns pilaf into the usual porridge.

The laying of products is a rigorous canon. First, the zirvak is made - the meat and vegetable base of the dish, and then the croup is added. Before you cook a simple pilaf, you should already have ready-cut onions, pieces of meat, carrots - in equal proportions by weight. Stock up with zira, dried barberry, quince or raisins, garlic (you do not need to clean it, just cut off the tips). Zirvak is done not just on preheated vegetable oil or fatty fat, but on a very calcined one. Over the cauliflower should appear a gray smoke when you put the first component there - the onion. Then there are meat pieces that need to be mixed evenly until a crust is formed, followed by carrots.

In the ready dirvak put salt, pepper, ziru, barberry. Now comes the turn of rice. It is poured over the meat, but do not stir. All this is flooded with water. That the rice does not stick together, it should be boiling. And that the liquid to the end of cooking completely evaporated, it must be poured so that it covers the croup for 8-10 mm. In the process of making pilaf you need to make a match in a layer of rice a few holes and pour boiling water. When the croup has reached full availability, the fire is switched off, the cauldron is covered with a plate and we let the dish brew for 5-10 minutes.