Pilaf from "Jasmine"

Lenus, and this is my yesterday's pilaf:

You know who taught me how to cook pilaf, right? And thank you for that, thank you!
Pilaf with domestic duck. Cooked in a multicooker Brand-37501. I added some smoked prunes for the experiment. Liked.

[Elena Tim]

Elena Tim, Lenochek, kil, Irisha, girls, dear, thank you very much, your praise is so valuable to me, especially since I used to cook mostly porridge myself. I can't believe it myself, did it really work out? This is what it means not just a detailed recipe, but also caring instructions - what to do and what to do under no circumstances Thanks again, Lenochka

Albin, do you cook pilaf in a cauldron?

Lenok used to cook like that. But with the advent of cartoons in the kitchen, I like the cartoon. Although I will also say: a lot depends on the choice of rice. With this rice we love
🔗

[Albina]

Albina, here's the YES, I also adore this kind of rice, but it's a problem to buy it from us and it's worth it ...

At one time he disappeared with us and he wanted to bring his son-in-law from Peter. And then he appeared again: 950r for 5kg

Pilaf with domestic duck.

FOR-SHI-BIS! Also with a duck ...
Are you kidding me today? FYSEKH I WILL PUT!
For the second day I want pilaf, and they have one here more beautiful than the other.
Galyunya, Vikusya, thank you for such flattering reviews. Blinsky, soooo nice, nimagu.

With this rice we love

Oh, and I have not even seen something like that.

Oh, and I have not even seen something like that.

Look, it must be in Moscow for sure. You will not regret.

Thank you!

[Elena]

Elena
Native Thai Jasmine is found in the Hanoi mall. In November, I bought a 5 kg bag at 600-700 rubles.
But this real jasmine, without a single broken or whitish grain. Just PERFECT! They also sell by weight, but I don't know the price.
Honestly, I don’t make pilaf from Jasmine, but for side dishes it’s super.
All the time, with resentment and regret, I look at the expensive Mistral and others in supers ...

Added Saturday 11 Feb 2017 8:55 PM

A little more, if you will. The rice in the photo above appears to be Basmati Sella. Afghans especially adore it, they also sell it, in particular, in the Izmailovsky market (next to the metro). I don't know the price ...
It is also found in Indian spices (steamed and non-steamed): 5 kg 798 rubles. There are other varieties too.
But of course Basmati is different from Jasmine.
I would be glad if I could help with something.

[Igor]

Igor, Thank you!
I'll try to joke, maybe we'll like it even more.

[Elena Tim]

Elena Tim, Helen! help please.
I want to cook your magic pilaf, but I found out that my beef is not very fatty. dumba, of course, no.
Set aside and buy decent meat or take the risk? and Jasmine rice is waiting in the wings ...

[Mirabel]

Oh, I love super Basmati, I just disappeared, I can't find it.
like this.



Mirabel, Vika do it, it will be delicious.

[Mirabel]

Mirabel, Vikus, well, do not worry! Cook on the meat that you have, only then do not spare vegetable oil - pilaf, you know, loves butter. I think everything will work out as it should.

kil, Irk, what are you going to do as a swimmer?

[Mirabel]

Mirabel, Vikus, well, do not worry! Cook on the meat that you have, only then do not spare vegetable oil - pilaf, you know, loves butter. I think everything will work out as it should.

kil, Irk, what are you going to do as a swimmer?

Not .. photo from Gallery. But I always want pilaf ...

And, well, yes, I remember - you might want him for breakfast too. However, like me

Oh, I love super Basmati, I just disappeared, I can't find it.

Do not fall for pessimism - search in "Indian Spices" - and you will find! Is it super needed? He seems to be there ... But in fact the theme - "Jasmine" will not work?

[Elena Tim]

Elena Tim, Helen! Thank you very much, Sun !!!
In my opinion, the first time in my life was pilaf! : yahoo: naaash uzbek! friends said that it was as if they had visited a teahouse in Tashkent. Flatter of course ... real pilaf should be on a lamb, but Jasmine rice .. oooh this is yeah !!! it is better in pilaf than basmati, I used to cook it with it in a cartoon, well, of course it was a parody, but now rice to grain.
Well, your technology and a detailed description. : bravo: I cooked right on the cheat sheet.
Thanks again !!!!

Oh, Vikusik, what a fine fellow you are! Bravo! Congratulations on the excellent pilaf!
I'm so glad you have no idea!
Thank you, my golden one, for unsubscribing. I am sooo pleased!

[Lenochka]

Lenochka, expensive! What awesome pilaf I get
Thanks again for the secrets and science
Here is the report.

Here is the report

De? Well, I mean, I already believe you, of course ...

Nastyush, thank you, my dear! Chesslovo, I'm just happy that the recipe is so useful to you.



Ah, now I see! Nastya, what a colorful plate you have, go crazy!
That's it, I also want pilaf.

Damn, while I posted it from the phone ... I barely pulled out a photo from the vibe.

Well, it turns out very tasty! I do it in a large kukmar kazan. Meat / rice / carrots per kilo I take. We eat in two days. My husband eats pilaf in the morning, at lunchtime, in the evening and at night ... and with tea too
With young cucumber herb and fresh basil - as in the photo - generally fly away: girl_love :.

Yes, jasmine is expensive, but it's worth it!

By the way, I got used to add smoked paprika in addition to turmeric for color. It gives an awesome taste, like pilaf on a fire or with smoked ribs. I understand that this is heresy, but boring!

And, I just wanted to ask if the cha was there for the leaves so beautiful.

We eat in two days

The same garbage - if there is pilaf in the house, we only eat it.
And even such a handsome man as yours - God himself ordered to want all the time.

Lenaaa I messed everything up
The carrots have already splashed, and then lo and behold - I haven't fried the meat yet
It's all? Plov current throw out now?

In the sense of "throw out"? Absolutely not!

I have a small Uzbek cauldron, about 8-10 liters. On the most powerful two-tier burner, you have to fry meat and vegetables in several stages, since even such a burner does not have enough power to heat my cast-iron cauldron properly. First I fry the meat (then it is in a bowl), then the onion (then in the same bowl), then the carrots. And then everything is thrown back into the cauldron, everything is stewed a little together, and a zirvak is made: water there, salt, cumin, dried barberry, fresh hot pepper (optional), sweet dried ground pepper, heads of garlic ...

Simply put your roasted carrots into the bowl and keep roasting the rest. Then, before adding spices and water, put everything together ...

[Kapet]

Kapet, Oh thanks
In a panic, I finished the pilaf as it was, breaking all the lines And it turned out like even nothing
But your way is to take out the carrots and then load them back - great! I'll take it into service

Lenuskaaaaaa! I didn't see this thread yesterday.
But I still congratulate you! You're doing fine!

Len, what about Devzira's rice? (Not for me, of course, but for my son).

Oh, Anh, I don't take a devzira, nobody loves her here. You see, you have to be able to choose it, and if at the Uzbek bazaar you have this choice (you can always choose the most equal or the most beautiful, in your opinion), then here you have no such choice. And I must say that what is often sold here and devzira is difficult to call, well, in the very good sense of the word. There are few people here who understand it and peck at this magic word "Devzira", thinking that this is it, their happiness. And the merchants play on this - they buy from them almost the lowest-standard, at a bargain price, and here they sell it as a masterpiece of oriental rice growing. But our Gala (gala10) was lucky to somehow get hold of a good devzira, so she, grit, got an excellent pilaf and liked the devzira herself. So, if there is a merchant you can trust, then why not try making a swimmer from the famous devzira.

Flax, what kind of merchant is there - Narodny supermarket I - sure, I fell for the magic word. Later I will take a picture and insert it, and you will scold me for my purchase. And now they are selling "Rice for pilaf" - I have not looked in his direction for 3 years, and suddenly I found it.
At the price of ordinary rice is about 40 rubles, this Devzira is 100, and Jasmine and Basmati are even more expensive.

and you scold me for my purchase

You do not say. We can also be normal.

And now they sell "Rice for pilaf"

I once bought Mistral rice "Kuban, for pilaf", such a blue pack - well, it's garbage. I barely saved the pilaf. Maybe, of course, you need to get used to it, and everything will be okay, but I will not risk it anymore. He's just kind of strange - soaked in oil, behind some fig. And there was ten percent of broken rice, no less. As for me, it's better to just take the Kuban than special "floating" varieties of rice.

I bought a devzira in the market from non-Russians (I don't know what nationality they are), it's expensive. He was very, very dirty. I didn't succeed in pilaf, I threw this rice away. And I didn't like the Kuban for pilaf either. Lenok, I only now use jasmine. Teach me to just cook it for a side dish. I'm not very crumbly

Well, I definitely won't throw it away. I washed it several times - yes. But my son liked the taste, but I don't eat any rice, except brown rice (ZZ). But my friendship did not work out with him: in the cartoon it turns out to be tough, and in the slow one it boils down to mush. In the pressure cooker - back and forth.

[Anna1957]

While the hostess is gone, I will climb
I take this rice for pilaf:

I especially like Samarkand. From the left just a delicious side dish comes out. And from Samarkand pilaf
Anna1957, I didn’t work out with brown, either, my pets don’t eat it, but cook it with other rice, so it’s necessary to keep it heated for a long time, otherwise it turns out rough.

Teach me to just cook it for a side dish. I'm not very crumbly

And me, me too!

And here is the promised Devzira in the package and closer in bulk
I just read about Tajikistan on the label, although I read on the internet that it is grown in Uzbekistan. In short, they fool our brother again

read on the label about Tajikistan

grew up earlier in Soviet times. in the Sogd Valley, 3 rubles a kilogram cost, large, with a strip along the length, tasty, local people bought it for some very special celebrations - it was expensive. the then Krasnodar rice looked like a devzira - also heavy, full. striped, off white, greyish yellowish

Teach me to just cook it for a side dish. I'm not very crumbly

And me, me too!

I'll tell you everything with pleasure, but I'm just running away, but in the evening or at night I'll try to write in more detail. Honestly, there is nothing to do there, I don’t even know what to describe (after all, I don’t even have exact proportions, everything is by sight), but oh well, we’ll come up with something.

We wait. I am not doing very well with proportions either.

[Irina]

Irina, so what did I buy in the photo under the proud name Devzira? There the Sughd region is read.

There Sughd region is read

- I knew that in Tajikistan rice was grown in some valley, I forgot, in the 80s they lived there

and I looked at the label and scampered - after the collapse of the USSR, there was not enough water in Tajikistan to grow rice, there was a complex system of redirecting water to Uzbekistan and Tajikistan from the Syr Darya, so that everyone had enough for the bay of fields, and then these fields in Tajikistan silted up, swamped, in recent years, rice cultivation is supposedly reviving, but rice is grown in China, and families of former Tajik rice growers (there were respected people) are leaving to work in Russia ...

[1)]

Sorry for the delay, twirled ...
Girls, I, of course, will not open America by saying that I cook rice using the pilaf principle. Not all, of course, but some manipulations are unchanged.
In short, I always cook at once a pack - 500 g.It is better to use a non-stick pan, and if the bottom is thick as well, it’s finally ferdierdious!
We quickly rinse the rice (so as not to absorb excess water), fill it with cold water so that it covers it by 1.5 to a maximum of 2 cm (it still depends on the pan: if the pan is high and narrow, then 2 cm, if it is wide - 1 ,5). You don't need to run with a ruler, usually these centimeters are more or less visible, you don't need to get hung up on this, we'll figure it out later. We put on high heat, add 1 tsp. b / slides of salt and 2 tbsp. l. rast. butter (oil is an option, you don't have to add it, but personally I don't like the look of cooked matte rice - it doesn't look particularly appetizing. But with butter it will appear, albeit barely noticeable, but gloss.
When the whole thing boils, it is possible that the rice will begin to rise at the edges, it must be carefully moved to the center. In no case do we crush anything, we just level the surface so that the moisture is distributed evenly. Now we are waiting for all the water to leave the surface of the rice. Such small holes will appear, from which gurgles will break out. Now we do not move away from the stove and carefully look: how the last gurgle disappears and not a single one appears anywhere else, we immediately reduce the heat to the very, very minimum (we do not need the rice to cook, it should languish), cover the pan with a lid and cook: if talking about Jasmine - 12 minutes, and if, say, this is Kuban - 15 minutes. For other types of rice, sorry, I can't say anything about the time.
Then we remove the pan from the heat (do not turn off the fire yet), try the topmost rice:
1) If ready, then with a large chef's spoon, turn over all the rice in parts so that the top rice goes down. Do not mix, but turn over. We do not crush the rice, as we turned it over, we leave it. The fire is no longer needed here, turn it off. Cover the saucepan with a lid and leave the rice alone for at least half an hour. Well, he does not like to be touched when he is still steamed.
2) If the top rice seems decently harsh, then we turn it over in parts as well, but add a couple of tablespoons of boiling water on top, close the lid and return it to the slow fire that is waiting for us, for exactly a minute, so that the steam goes off. Thus, all the undercooked rice will eventually be steamed. Turn off the fire and also leave the pan alone for half an hour. All. Rice is ready, mix gently and serve.
Girls, honestly, this is all that I could paint. This is a maximum of details, in my opinion, but if you have any questions, ask, maybe I missed something - I'm in a hurry again.
Actually, it's just written a lot. In fact, all manipulations take little time. You just need attention so as not to miss some important points.

Shocked by the amount of rice you cook. Everything seems to be simple, but manipulations still need to be observed. Len, thanks for such a detailed tutorial. My mistake, which I knew about, is a stainless steel saucepan in which I cook rice, it sticks to it. But I have it the smallest, and I cook rice for two, for one meal. I need to buy myself a suitable small saucepan

Shocked by the amount of rice you cook.

Then you can finally fall if I tell you that we eat it in two days, together. These are the rice eaters we are.

I cook rice for two

Lyudochka, everything I wrote, I mean the water level, is acceptable only for 500 g of rice or more. Unfortunately, I have no idea how much water is needed for, say, a glass of rice. But I am sure that this level will be much lower.
As for the saucepan, in general, it is not really about it, I learned to cook crumbly rice in an enamel saucepan so that it did not stick to the bottom. In recent years, it has become insolent and switched to non-stick ones (well, just because I got them). I highly recommend taking a closer look at Kukmar's pots, they are just superbly suitable for cooking rice, not counting, of course, Woll dishes.

Yes, you have to see the Kukmar saucepan. I am delighted with the cauldron. About the water.Everywhere they write, it seems, 1 to 2. But add oil, I'll take a note

See what I got out of this Devzira. I am never a specialist in these matters, but, in my opinion, grain to grain. Cooked in Panas 1: 1.5.

Well, you see, to find out, you just had to try.

Lena, you are a genius (though I knew about it). I bought a Kukmar ladle today and cooked rice. Of course, I did it right. Now I will also buy a bigger pan, all the more I have long wanted to replace my old stainless steel pots, bought at the dawn of perestroika on the market. Still, kukmara is a thing

Oh, how great!
Lyudochka, I am very, very glad that you did it right!

See what I got out of this Devzira.

I apologize, but judging by the photo, this is never a devzira - and did not lie nearby.
Look at a real ready-made devzira in pilaf: "Devzira - yes or no?" 🔗... How correctly it is indicated there "This is how the correct devzira looks like: the rice is large, oval, slightly curved, with dark longitudinal strokes.".


Devzira is delicious. Provided that this is a real devzira. Unfortunately, in our Slavic markets, Asians successfully fool our brother, giving out second-class rice, rolled in brick dust, to give the rice a pink color, as a noble devzira. And not everyone can distinguish such a fake from a real devzira, even if he comes from Central Asia.

More trust is evoked by industrial packaging devzira, which can sometimes be found on sale. But the price of such rice is no less than that of "Uzbeks in the market." Sometimes, depending on my mood, I take such a devzira:

But this is - well, very expensive ... Therefore - only sometimes, and only according to the mood ...

I apologize, but judging by the photo, this is never a devzira - and did not lie nearby.

Well, actually, I'm not surprised. We are unlikely to find experts in St. Petersburg, so such crap works. Well, my son likes the taste, but I don't need it anymore. Okay, not in the brick dust at least. There was also a Laser in the branded half-kg packs - I read that this was one of Devzira's options. We will try later.

Laser / Lazar, - excellent, great rice for pilaf. Valued no less than devzira. But the cost of a real laser is no less than a devzir ...

Somehow I accidentally ended up at the end of a pilaf master class in the Le Silpo VIP market. The old Uzbek chef used a laser, a yellow Uzbek carrot, a fat tail, a lamb, and other Uzbek ingredients and spices, and then gave this pilaf to everyone who wanted it, in a disposable dish. To my question why a laser, and not a devzira, answered "My pilaf likes laser more" ...