Pilaf from "Jasmine"

Scarves - exclusively, Schaub to get to the city of Bryansk.

I must have grown up already

Not that word! The animals are already, not the gophers. The other day we have already celebrated a year and a half. Guys at all.

Scarves - exclusively, Schaub to get to the city of Bryansk.

Welcome! Even without scarves.

Pasiiiba!

Lenusechka !!!
What a pilaf it was just to die of pilaf!
Just a first-time-in-life-real-pilaf
Thank you so much for sharing!
Even with my not always straight pens, everything turned out well
Here he is, the one I'm drooling over

First I ran to eat mine, it was not so enviable to watch Schaub ...
Lenusichek, thank you very much! I am so pleased that you liked it!
Well done! And your pens are what you need!

Helen, accept my gratitude for this amazingly tasty pilaf !!!
As for me, this is the recipe for the most correct pilaf!
Once upon a time, at the dawn of my family life, when I almost did not know how to cook, and I was tired of sausages and sausages, I wanted to surprise my husband with some delicious dish. At work, where I worked then, there was a woman who had lived in Transbaikalia for a long time. And so she brought me a recipe for pilaf with lamb. Surprisingly, I got this pilaf the first time! (That's what a good recipe means!): Idea: And since then, this is one of my husband's favorite dishes. And yes, Lenochka, that recipe from the distant past was almost a copy of yours. The only difference is the cooking technology.
Yesterday I decided to cook pilaf exactly following your recipe and using "Jasmine" rice. ABOUT! It turned out divinely delicious! The pilaf is very tender, juicy and crumbly! The recipe is super good! That's how they say: "Live and learn." Just a few changes in technology, and over the years the proven recipe has played with new flavoring colors with many interesting shades.
Ah! ... It was delicious!

Oh hospadya! 🔗
I already called my husband - to admire.
Olga, pilaf - OTPAD !!!
What are you doing to me today ?! I want a salad, then a pilaf!
Photo - die nefstat! The rice turned out excellent, just what the doctor ordered. Bravo!!!

god give me strength do not gobble up do not taste all the garlic cleanly, but leave the malekh to the pilaf, which is just about to go ...

Aaaaaaa!

Tanya, I have not seen your post before ...
Well, how's it going? And then some kind of suspicious silence ...

Helen pilaf with a bang)))))) one head of garlic managed to escape from my tenacious paws and escape into a plate of pilaf))))
jasmine this time did not fall under the arm, I bought some kind of Kuban for pilaf
rice is round and not large
pilaf is not very crumbly, because of rice, but very tasty))))
I cooked for the first time, and I cook according to your recipe, it is a win-win, in any case it turns out delicious
I did it with chicken, and with beef, and with pork))))

thank you, kind girl))))))))))

Oh, yes, the faq is already there ...
Thank you - it made me laugh!

[Elena Tim]

Elena Tim, Helen, I am bringing you a tremendous THANK YOU for this pilaf. I have already cooked about 10 times, though "jasmine" never came to my hand. I usually take steamed. I also never used Dumba. And then I tried it, but with mutton ... My boys said - don't cook any more, only according to this recipe and only with mutton.
And here is the report:

Carrots are not enough - but that is how the stars are today.

Uhtyyyzh! Full cauldron! And even with mutton! Otpaaad!
Lenus, well, I'm very glad that the swimmer has taken root in your house! Eat to your health!
Thank you for such an attentive photo report!

Lena, and they criticized me: ((((they say that you need steamed rice, not jasmine ... We got talking about pilaf at work.
Enemies! Only I learned how to make pilaf, which I like, and my family and friends ...
In short, she complained))))
Anyway, pilaf is better than according to your recipe I did not eat!
By the way, I wanted to ask. My colleague, a Korean from Kazakhstan, prepares pilaf and puts raisins there. It turns out interesting, but how authentic is it?

[We were talking about pilaf at work]

Lena, and I was criticized: ((((they say that they need steamed rice, not jasmine ... We were talking about pilaf at work.

Uzbeks, come on, colleagues? ...
I do not know how it is now, but more than 20 years ago, when I was still living in Tashkent, ask an Uzbek about steamed rice, he will collapse 5 times in a swoon before he begins to find out what kind of shaitan-grain is.
I myself found out about him only in Russia. And there are so many "experts" here who are ready to lay down their lives, to teach you how to cook the RIGHT pilaf, oooh ... there are not so many in Uzbekistan.
A few words about parboiled rice: its only advantage over regular rice is that it is almost always crumbly. Therefore, it is used by those who, well, have no friendship with pilaf from ordinary rice - no matter how hard a person tries, it turns out to be porridge. So they take steamed, so as not to strain.
A huge minus is rice (in terms of its use in pilaf) - it takes zirvak very badly. Have you noticed that steamed rice takes longer to cook even in water? That is, it is impregnated worse. And in pilaf, in general, it seems that rice takes only water from the zirvak, and leaves a delicious fatty soup soaked in spices on its side.
We, once upon a time, tried this pilaf on a visit. It was cooked on mutton, with a fat tail and cottonseed oil, and it looked like it was crumbly, shiny rice, it’s called “die-feed,” but the taste ... The impression was that the rice was cooked separately, but zirvak - separately, and then they just mixed it all before serving, although I know for sure that this is not so. My husband calls this pilaf "plastic", just because the rice seems to be beautiful, but somehow tasteless, or rather, does not have the same "smooth" taste.
Of course, it is not customary to argue about tastes, and I do not pretend to be the truth in the first instance, but since then we have not even tried to use steamed rice in pilaf. What for? When the stores are full of a wide variety of varieties: if you want pilaf from long rice, please - basmati, jasmine, but if you want from round, but out, please - wonderful rice "Kuban" (just not the one on the packaging which says "For pilaf" horrible horror! I barely brought it to mind so as not to spoil the pilaf. Then I wiped out the remains of rice on porridge.)

By the way, I wanted to ask. My colleague, a Korean from Kazakhstan, prepares pilaf and puts raisins there. It turns out interesting, but how authentic is it?

Anh is, of course, authentic. Pilaf is cooked with anything, and with quince, and with dried fruits. This is just one recipe your colleague likes. If you like it too, add it. Pilaf is pilaf, it is delicious in any way.
And the most correct pilaf is the one that you and your family like, and not some uncles and aunts from the Internet or from work. You don't ask them about borscht.

No, I'm not asking about borsch :)))) I cook it myself well.
But pilaf is a specialty!
Steamed rice pilaf was brought to celebrate the birthday of one of the employees. Well, I need to know everything: what was it made of, what kind of spices were added ... So, word for word, and it began to become clear what I was doing wrong. That pilaf was really very crumbly, the people praised the cook. But I seem to have understood what your husband means when he talks about plastic pilaf. Rice separately, meat separately. In terms of taste. And some lack of saturation. This is how that beautiful pilaf was.

I'm somehow afraid to cook with Kuban rice. There will be porridge. He's the same for porridge. Or a better wash and everything will be fine?

I'm somehow afraid to cook with Kuban rice. There will be porridge. He's the same for porridge. Or a better wash and everything will be fine?

Nothing will happen to him. I've only cooked with jasmine for the last few years, and before - only with Kuban. An excellent swimmer. I even wondered why round grain rice is considered "porridge". It's just that it is more starchy, which is probably why they are afraid of it in pilaf. But in fact, it's not that scary, believe me.

I believe you! I will try

Thank you!
Do not drink too much water and everything will be fine.

I confirm, delicious pilaf with jasmine. After your recipe, I only cook with him. And before that I cooked with steamed. Lena, I'm yours forever.

Lyudochka, thank you, dear, with a kind word!
And to your health!

Uh, finished reading
I rarely cook pilaf, but according to about the same recipe. Without dumba (there is none). And in a slow cooker.
I decided to insert my word precisely because of the rice. Since I completely agree with the opinion about parboiled rice. Many people advise it. But somehow I myself thought - this rice appeared recently, how can there be real pilaf from such a product ?!
The last time pilaf was cooked from rice was Samarkand. Highly!!! liked it.
In general, I got into this topic because of the showdown (in my head), which cauldron Kukmarovsky to choose. Special thanks for clarifying the situation))), you can choose any, as I understand it
And the girls who have their cauldrons, maybe someone is measuring the diameter of the bottom? You are welcome! And then the information cannot be found. Displacement, please

[Daria]

who has their cauldrons, maybe someone is measuring the diameter of the bottom?

Daria, I have a 6-liter cauldron. I must say that Kukmara, unlike other manufacturers, indicates not the total volume of dishes, but useful ones. That is, in my cauldron to the eyeballs 7 liters, if not all 7 and a half.
The diameter of the bottom cannot be measured accurately, it is almost round. Or do you mean the bottom stand outside?
If so, then it is 12.2 cm in diameter.

[Elena Tim]

Elena Tim, yes, yes, it was outside and it was necessary!
Heh, the minimum disc on the stove is 18 cm ((. The cauldron will not work, you need to watch the braziers.
Thanks for the information!

Should the disc size be the same as the bottom of the dish?

Yes, the glass-ceramic stove is bad when the bottom of the pan is smaller (or much larger) than the disc that heats up.
It turns out that the heat goes into the room), and not to heat food.

Clear. Then, yes, you have to look for something else.

I'll insert my 5 cents about parboiled rice
I don't understand him at all
as rightly said above, beautiful and tasteless
plastic plastic
does not really chew, it slips somewhere between the teeth
I didn’t cook milk porridge, what is it

Somehow, they brought rice to me from Kazakhstan, this is rice so rice without a name, just in a bag

and my mother-in-law also told me that everything that is not cooked in a cauldron or fire is not pilaf, but porridge with meat (she is also from "pilaf experts")
well, I don't argue with her, porridge is so porridge
we are delicious and okay))))

Added on Thursday, 30 Jun 2016 04:27 PM

And you and the devzira, by the way, are very good - large, even. And it happens just like garbage.

The older the devzira, the more it is valued, and the smaller in size, because it inevitably dries up. A good old devzira can easily take up to 5 liters of water per kilo of rice.

Now everything is clear. I mean steamed rice. I cooked pilaf according to your recipe from parboiled rice and everything seems to be fine, but my husband does not like pilaf at all, and precisely because of the rice. He says that he is some kind of rubber and does not chew in any way. I kind of did everything according to the recipe, but the rice itself either does not have time to cook, or it is just like that by itself. I even wanted to ask you if it can pour more water or cook longer, but now I read that this rice is not good. He's really some kind of plastic. And our jasmine is very expensive, so I took the steamed one. Now maybe I'll try to take round rice.

And our jasmine is very expensive,

He's expensive everywhere.
Mine don't like parboiled rice either.But after "Jasmine" no other can be compared

So they take steamed, so as not to strain.

but it is good in soups instead of potatoes - there is no starchiness from it, the broth does not become cloudy

and for sure - without tension - even the potatoes don't need to be peeled

[Lilusik]

Lilusik,
Lilia, well, that's nice that you finally figured out what was wrong.
I'm sure you will do well with round rice. Only, when buying, make sure that it is whole, without a cut, and everything will be a bunch.
Good luck to you!

But after "Jasmine" no other can be compared

Yeah, Albin, we like him so much that we have already spat on the price and only cook him when we even need a crumbly side dish.

but he is good at soups

Definitely.
It also cooks very well in a pressure cooker. She, apparently, with her pressure manages to "drive" liquid into him. I cooked rice with sour cream according to Omelkin's recipe, and the recipe was steamed. I remember, I still doubted ... But when I saw the result, I was stunned at how great everything turned out - not a trace of the "plasticity" remained, the rice perfectly absorbed all the fatty sauce. Now, for such cooking, I buy it, because ordinary rice will turn into porridge here. So, I can safely recommend this recipe.

The girls are beautiful!
I want to buy 6 liters of gas, but I have an induction cooker, can anyone know which one will fit?

Lilyush, look at the Mayer & Boch cauldrons. They are cast iron with an enamel finish. They write that they are suitable for all types of stoves, including induction. And many of them also have the shape of a wok, that is, a real pilaf cauldron.

Flax, so it will stick to the enamel

People will just stick to the cast iron too. It is necessary that the alloy be magnetised, and most of the cauldrons with a non-stick coating are aluminum, which means they are not suitable for induction systems.
I don't even know ... there are, of course, thick-walled Swiss Diamond woks, and I know for sure that among them there are specially designed for induction cookers, but the price ...

It is necessary to knock on Lorik's, she has an induction unit and, most likely, she is aware of which cauldrons are suitable.

Everything went to Larisa !!!

Lenka! Let me kiss you !!!! Every time it comes out great !!!!

Chot I miss you

Yes, you finally can I have done well - both the Swiss, and the reaper ... in general, a complete fuck.

Drive in quarters.

[Leen]

Leen, and what do I have ... Well, it's true, not very much is left, but for now there is ...

This ... this ... this is just some kind of miracle!
In fact, I believed that real pilaf can only be cooked on a fire, in a cauldron, and by a man.
Well, of course, I once tried to cook pilaf 20 years ago. Well, it turned out rice porridge with meat. Didn't try again.
And then I bought just such a Kukmar brazier
and I realized that I still had to make up my mind.
Moreover, while I was reading this recipe, I remembered everything how Uzbeks cooked pilaf for me and my husband during our honeymoon. At the stake and in the cauldron.
I, of course, bought pork and didn't put dumba (my husband only ate lamb in Uzbekistan, and he doesn't like it in Moscow), but still it turned out to be a REAL pilaf. I bought round rice from Krasnodar, forgot that I needed jasmine. Next time there will be jasmine, I actually think a long one is more beautiful
I did everything strictly according to the instructions and everything worked out! The meat is soft, the rice is soft, nothing is sticky or boiled. And it is so delicious that while the pilaf was cooling down after dinner to be put in the refrigerator, its amount decreased significantly. They carried them cold until I dispersed everyone. I thought I cooked it for a week, yeah, of course!
Thank you very much!!!

Oh, what a wonderful boy! A real handsome man!
Svetulka, you are a great fellow, you have prepared such a yummy! I am very glad that you did everything right.
To your health! And thanks for the salivary pictures - it looks just super!

[Elena Tim]

Elena Tim, Lenusik, honey! Thank you very much and for the detailed recipe, and for your wonderful style, and for inspiration.Of course, I don't have a cauldron and mind I don't have dumba either, and I still lack a lot of things for complete happiness, but despite this, today we will be cracking delicious pilaf, albeit cooked with a slow cooker Detailed Report tutu Thank you, O beautiful Woman, Woman of a gentle soul and wonderful talents Imagine, Lenus, I didn't even know when, according to the rules, to throw carrots, and now, thanks to you, I know, here

Paaaa, be careful! Dysch! 🔗
You sho, crazy - upload such pictures ?! So you live and you can get an Inhwarkt for an unprepared person!
Wow! Oteta, I understand, PLOV!
Vikus, well, straight grain to grain - to die, become a beauty!
You can still open the teahouse.

[Kinglet]

Kinglet, Vikus WOW, it seems to me that you even surpassed Lenka this time oh I feel it will fly in

WHAT TO GLAAAZ ?!

Just ask me for a pilaf ...

WHAT TO GLAAAZ ?!

Just ask me for a pilaf ...

Lenk: girl-swoon: me right now in the eye nizyayayayayayaya, I'm bruised, half-shaken brain at mnu.

A!
Lord, what happened? When?! Why am I not in courses ?!
Nux, let's go in a personal ...

Just ask me for a pilaf ...

How I would like to taste real pilaf. And then my husband always says that it's just rice porridge with meat. Although I did earn some praise from him once. He came one evening, an acquaintance called him for men's day. And then he said that my pilaf is much tastier than he was treated there. 🔗

They say the truth - everything is known in comparison.
Albin, do you cook pilaf in a cauldron?