Cooking real pilaf (training topic)

Cooking real pilaf (training topic)

Category: Meat dishes

Ingredients
See recommendations in the text

Cooking method

• I have mastered only pilaf and am not going to cook anything else yet. But pilaf turns out to be class. Here's a recipe taken from the internet. If you have any questions, write to the forum. The cauldron should be used as a vessel on the stove - with a regulator-rheostat to change the heating: from \ "frying \" and below - to \ "extinguishing \". Wish you luck!
• Good pilaf requires a certain set of spices and must be cooked in cottonseed oil, and the meat must be mutton. So...
• Spices: cumin, barberry, coriander, red pepper (ground), turmeric.
• • Rice 1 kg., Rice should be taken so that it has a low starch content. It is determined this way, take a handful of rice and pour it into your palm, and then look at your palm. If it remains almost clean, then this is just the rice you need. It is advisable not to use long Vietnamese and Chinese rice, the pilaf is dry. We have a variety of rice that is taken for pilaf, called Vanguard, it is medium oval and almost transparent in appearance, without powdery crumbs.
• • Meat 1 kg. Ideally, it should be lamb with bone, but you can also use beef, the taste, of course, will change, but there are people who cannot stand the smell of lamb.
• • Vegetable oil, preferably cottonseed oil, but can be replaced with refined sunflower oil: 1.5 cups
• • Carrots 0.5 kg. onion 0.5 kg., garlic - 4 heads (not cloves!) raisins from white grapes (dry yellow) a handful; be sure to spice cumin or cumin 1.5 tsp. l .;
• Rinse the rice in cold water and soak before cooking.
• Pour the oil into a cauldron and heat it strongly, if the oil is unrefined, then it must be reheated until a white haze appears. Throw the unpeeled onion into highly heated oil and fry it until browning, then discard.
• Then we throw the meat cut into large pieces and fry until golden brown.
• Then we throw in the onion cut into half rings and also fry with the meat until golden brown.
• And now it's time for carrots. In many recipes, they write that carrots should be thrown along with onions. This is wrong, the carrots then turn out overcooked and shapeless. So, after the onion has acquired a golden hue, and the meat has a brown crust, we throw in the carrots cut into strips. Mix everything well and lightly fry. The fire must be strong all this time.
• Add spices and peeled garlic and mix. Now pour boiling water over all this, so that it slightly covers the meat, as when stewing and we reduce the fire. Let everything be stewed together for about half an hour.
• Then put rice on top of the meat, after draining the water and pouring it all with salted boiling water so that the water is two fingers above the rice level. Salt is needed 1 tbsp. spoon without top per liter of water.
• And the proportion of the ratio of rice to water is approximately the following: one liter can of rice (this is approximately a kilogram), requires one liter can of water.
• After the rice is poured, add the fire and bring it all to a boil as soon as possible. Watch the moment when the rice absorbs water so that it is not on the surface. Now we reduce the heat to the lowest and cover with a lid. Let it languish for 20-25 minutes.
• Then open the lid, stir the pilaf and put a cloth napkin between the lid and the cauldron and cover it again. This is necessary so that the napkin absorbs excess moisture. Let stand for another minute. 10 and serve. That's all the wisdom.

Note

Yana's photo

I would like to thank Owl for his detailed story about "Master Pilaf". After reading, I also began to think about buying this device. Recently acquired. Here is one of the first results: "Pilaf with Turkey"

Dear Yana, congratulations from the bottom of my heart! The pilaf in the photo is very appetizing. This is how real pilaf should be - like from this "cauldron". In fact, this device is not a strange cauldron (as I titled the topic), but a very "friendly" one. I also cook pilaf and fries all the time.

If you manage to master the preparation of other dishes with its help, then please share the recipe and the cooking technique (mode, timing, etc.).

I wish you continued culinary success!

I will add that it is very important to wash this cauldron correctly after cooking so as not to damage its coating. The remaining slightly burnt particles should be poured with boiling water - let it stand a little, then drain this water and pour 1 liter of water in which 1 sachet of citric acid is dissolved. Bring to a boil and let it also stand for 15 minutes, then drain everything and gently rinse and wipe it easily with a clean cloth.

The point of these manipulations is not to "scrub" in any case those places where even a little pilaf remains - this way you will keep the coating intact for a long time.

[Pilaf - recipe adapted for "Pilaf Master" Tefal FR-4013]

Pilaf - recipe adapted for "Pilaf Master" Tefal FR-4013

Ingredients:

- based on 4 kg of finished product (pilaf) -

• 1 kg-1.2 kg of fatty meat

• 1 kg of Thai rice (long type "basmati", but swells well), however, take rice as it is

• 0.5 kg of onions

• 0.5 kg of carrots

• 4 heads of garlic - separate the cloves and peel them off

• 300 ml of refined sunflower oil

• raisins from white grapes (dry yellow) - a handful

• zira (spices for pilaf) - 2 teaspoons (spoons not from a bread machine), salt - to taste

Rinse the rice in cold water and soak before cooking.
At the very beginning of the process, 4 bowls should be in front of you: 1) meat, cut into pieces; 2) onions, cut into half rings; 3) carrots, cut into strips; 4) a bowl of garlic.
Pour 300 ml of oil into a cauldron (any refined oil is suitable - sunflower, corn, etc.), put the regulator in the middle between "stewing" and "frying".
Switch on the device. When the oil is hot enough, put the meat, fry it until golden brown, stirring regularly.
Put onion, stirring regularly, and fry until golden brown. Add the carrots and again, stirring regularly, fry until golden brown.
Thoroughly rub the cumin (in a bag) with your fingers - this will enhance and improve the aroma and taste. Add the cumin, stir, add garlic and raisins (you can leave a few raisins to add them to rice later). Salt to taste.
Pour 0.5 liters of boiling water, stir, cover with a lid, switch the regulator to "quenching". We set the timer for 30-35 minutes depending on the quality and quantity of meat. Stir occasionally.
5 minutes before the time expires, drain the water from the soaked rice. After the timer signal, carefully put the rice in the cauldron on top of the zirvak (meat + onion + carrots). Fill all this with salted boiling water so that the water is two fingers above the rice level - 1 liter of boiling water (do not overdo it with salt!).
For a beautiful color of your pilaf, you can use a portion (200 ml) of this boiling water (1 l) in order to dilute 1 teaspoon (no top) of saffron or turmeric in a glass. Pour the "paint" onto the rice immediately. (Attention: stains from this solution will not wash off clothes, but on some surfaces of kitchen furniture they quickly disappear under the influence of daylight).
Put the regulator in the middle between "stewing" and "frying", when intensive boiling begins, switch the regulator to "stewing", cover the cauldron with a lid. We set a timer for 40 minutes. At this stage DO NOT OPEN the lid, DO NOT MIX the pilaf in any way !!!
After the signal, remove the lid, mix the pilaf thoroughly with a wooden spoon, spatula or other suitable materials - the main thing is not to scratch the cauldron's coating.
Switch the "Master-pilaf" to the "keep warm" mode (extreme left), cover with a lid and wait for another 10-15 minutes. All!
We turn off the device, lay out the pilaf on plates, enjoy.

Total: for 2 hours of work you will get 4 (four!) Kilograms of first-class pilaf.

Regarding rice: as a rule, rice with long grains ("basmati") is tasty, but it absorbs water very poorly, therefore it is useless to soak it - unless to clear the conscience.
But I found rice that is both very long and very well steeped, and the taste is incomparable - Thai rice. Heard even earlier about him.
Kievans and residents of other cities can find such packages in stores (see photo). Probably, there are other varieties: who will find - inform your culinary colleagues here.

P.S. Thanks to Yana and Admin for very interesting posts and photos in this thread.

[Owl]

Owl, well, finally you have appeared! Moreover, with such a recipe for gorgeous pilaf! In the photo, it is so appetizing that it seems from the monitor screen you can feel the fragrant smell of this miracle.

I want to ask about the rice for pilaf in your recipe. Usually I use Arborio (medium grain rice) from Mistral for pilaf. Does it also need to be soaked or is it just Thai to be treated like this?

Yana, as far as I know, rice for pilaf should always be soaked.

Today I made chicken pilaf in Master-pilaf, first I fried onions, carrots and meat on frying, then I filled in rice and spices, filled it with water and put it on stewing, and I have such a question about the function of extinguishing the cauldron; stewing, the cauldron keeps a high temperature, if it did not interfere, then the rice would burn. Maybe I did something wrong? And the impression of the cauldron is the best.

Today I made chicken pilaf in Master-pilaf, first I fried onions, carrots and meat on frying, then I covered rice and spices, filled it with water and put it on stewing, and I have such a question about the function of extinguishing the cauldron; it periodically turns off this is the way it should stewing, the cauldron keeps a high temperature, if it did not interfere, then the rice would burn. Maybe I was doing something wrong? And the impression of the cauldron is the best.

The cauldron is periodically switched on and off in any mode - even when kept warm: in this way it ensures a constant temperature. This is normal.

Regarding the rice: it is not clear how it could be in danger of being burnt in you - after all, the rice is located between the "zirvak" (meat + onion + carrots) and the lid ?? Even this "zirvak" for the last 35-40 minutes (when rice is laid on top of it and there is no stirring) practically does not burn. Perhaps you have not poured enough oil or water on the rice, or maybe you just misjudged the situation from excitement.

Please explain in more detail what made you afraid of rice burning? Let's try to figure it out ...

P.S. Yes, also pay attention to the fact that the "classic" of cooking pilaf (regardless of the method - a cauldron on a fire, on a gas stove, etc.) ALWAYS involves frying products in the following order: meat - onions - carrots.

[Yana]

Usually I use Arborio (medium grain rice) from Mistral for pilaf.

Yana,

It is believed that Arborio is not suitable for pilaf, it has a creamy texture when cooked and is used for risotto.
Try parboiled rice - Indica from Mistral, Krasnodar "Golden" or Italian in a pack with a chef. You can not soak it, just wash it and not drain it very carefully, while the meat is being cooked - it will swell. There are no misfires with such rice.

Maybe my recipe for pilaf will come in handy - adapted for a multicooker

https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=459.0

P.S. Yes, also pay attention to the fact that the "classic" of cooking pilaf (regardless of the method - cauldron on a fire, on a gas stove, etc.) ALWAYS involves frying food in the following order: meat - onion - carrots.

Not certainly in that way. This is true for Uzbek pilaf.
in Tajik intense dark yellow color due to the order of frying onion-carrot-rice

And this is without "coloring" with saffron-turmeric

Not certainly in that way. This is true for Uzbek pilaf.
in Tajik intense dark yellow color due to the order of frying onion-carrot-rice

Well, yes, even more so ... Give the beginner swimmers the opportunity to master at least one recipe to perfection, and then we will tell you about pilaf with fat tail fat, and about pilaf in Suliman style, and about pilaf with chicken in Arabic, and many more what ...

The danger of burning exists until you adapt to the modes of the Master, he has a higher pace. heating and switches are different from multicooker. I have already fallen into this, too, so I start to fry at the lowest setting of the frying or frying mode engine and gradually add, if necessary.

For pilaf, I use steamed rice, you don't need to soak it - rinse it in the pot.

Eagle owl the fact is that it squealed too much, so I interfered, poured oil normally, my husband even said it was greasy. Rice used parboiled.

Eagle owl the fact is that it squealed too much, so I interfered, poured oil normally, my husband even said it was greasy. Rice used parboiled.

tanya1962, "Shkvarchalo" - this is completely normal, I also have a lot of squirt. "Greasy" is not good, try reducing the amount of oil. Remember: after laying the rice, you DO NOT stir the pilaf until the end of the process!

I have used the recipe given above for the past six months after buying the cauldron 20 times - no less. It always turns out the way it should - maybe, of course, a bit too much - 4 kg, but just right for me. Try to cook according to this recipe, especially since the pilaf is very well stored (if your family does not eat it in two days).

Thank you owl. Next time I'll try.

Thank you owl. Next time I'll try.

Wish you luck!

[Yana]

Yana,

It is believed that Arborio is not suitable for pilaf, it has a creamy texture when cooked and is used for risotto.
Try parboiled rice - Indica from Mistral, Krasnodar "Golden" or Italian in a pack with a chef. You can not soak it, just wash it and not drain it very carefully, while the meat is being cooked - it will swell. There are no misfires with such rice.

Maybe my recipe for pilaf will come in handy - adapted for a multicooker

https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=459.0

Alexandra, thanks for the good advice. I looked at the recipe for your pilaf, you can immediately see that it turns out delicious.
Arborio rice on the pack says that it is perfect for preparing risotto, paella and pilaf, due to its exceptional ability to absorb the taste of other ingredients. That's why I mostly use it. But I don't soak, I just rinse. It turns out pretty good. But now I will try, as you advise here. Thanks again!

Eagle owl the fact is that it squealed too much, so I interfered, poured oil normally, my husband even said it was greasy. Rice used parboiled.

tanya1962, at first it is difficult to adapt to the "Master Pilaf", you do not have time to look around, but everything is already ready. It was like that for me too. But over time you get used to it and when you cook in it, you already "feel" the device.

[Yana,]

Yana,

I think you shouldn't adapt it to a masterplug or a slow cooker - without constant stirring, you won't get that very creamy structure with separately "readable" grains.

Forgive me for interfering, but these delicious risotto recipes seem to have been specially made for "Master Pilaf" - they don't even need to be adapted. Such a skilled person as Yana can easily cope with them using the "cauldron" (if she wants, of course).

[Yana,]

Yana,

o the structure of the dish is creamy.

I cook both risotto and paella.
Especially when preparing risotto, there is a difference. It absorbs water 5 times more volume, only it is necessary not to pour out all the water or broth at once, but on a small ladle and only boiling. Keep a pot of boiling broth or water over low heat near the frying pan.

Alexandra... Well this is yummy how incredible I love rice in any form, I can not even eat salted rice, and since I have not eaten it for a month and a half, after reading the recipes I already bit my tongue ... wow ... I have never cooked this

[Alexandra, Filin]

Alexandra, FilinThanks for the recipes and tips. I received the necessary and useful information. It is very good that we are here to exchange our experience and share our best practices.

Alexandra, on the 1st page of this topic there is a photo of pilaf from Arborio. Not ideal, of course, but close. In "Master-Pilaf" this rice turns out well and the pilaf comes out dry. But I really liked the pilaf from Owl and your recipe is also wonderful. I don't even know where to start.

[Yana,]

Yana,

Beautiful pilaf.
Arborio turns out to be rather dry, since it requires water not 1: 1, but more - well, if for pilaf, and not for risotto, then at least 1: 2 - 3

[Alexandra]

Alexandra, no, pilaf turns out to be dryish in a good way, that is, crumbly. I was just comparing it to a multicooker. There, this rice really diffuses a little, that is, it turns out to be wet, although it is also tasty. It probably depends on the different temperature conditions in these two devices.

Dear ladies, after reading your theoretical considerations here, I got a little bored, hungry and decided to practice. I cooked potatoes in large chunks with a fried crust (as Admin and Yana teach on the first pages of this thread). It turned out nicely - the taste is unusual, unlike the standard fried potatoes. The product is not saturated with unpleasant grease.

Potatoes cut into large pieces - a lot, in unpeeled form it was more than 1 kg;

Refined sunflower oil - 3 tbsp. spoons;

Salt to taste;

Mode - a regulator in the middle between "roast" and "roast";

Time - "by eye", until ready;

P.S. I have nothing against theoretical reasoning

[Owl]

Owl, large fried potatoes taught us how to make Admin. I just repeated. Indeed - delicious!
Now I enlarged the photo with potatoes, saw my husband and said: "I wanted to eat something." How can you expose such an appetizing dish at night? Our girls have already reproached me for this. Now I restrain myself so as not to run into the kitchen to fry potatoes.

[Owl]

Owl, large fried potatoes taught us how to make Admin. I just repeated. Indeed - delicious!
Now I enlarged the photo with potatoes, my husband saw and said: "I wanted to eat something." How can you expose such an appetizing dish at night? Our girls have already reproached me for this. Now I restrain myself so as not to run into the kitchen to fry potatoes.

Yana, guilty, corrected the error. Admin - my apologies and thanks for the delicious recipe.
As for food for the night, "if you can't, but you really want it, you can ..."

P.S. After all, for humane reasons, I removed something from the frame ... It gurgles, transparent, strong, very stimulating the appetite.

Based on humane considerations, it was necessary to remove EVERYTHING that was there from the frame! This is awful, in the sense that the potatoes look awfully tasty!
I want such a device! I saw it in the store, but did not buy it. I have a gas stove, light is much more expensive. His power is great. I also have a boiler installed for heating water, it eats about 30u monthly. e.Tell me please, I really can't cook in a cauldron on the stove like you did in the Master? Does it taste very different? If so, you will have to accept me into your ranks!

[Owl]

P.S. After all, for humane reasons, I removed something from the frame ... It gurgles, transparent, strong, very stimulating the appetite.

Well, as if you would not have to run to a night supermarket for a complete set with fried potatoes.
Owl - You are a tempter of slender girls! Look at your photos here and goodbye, figure!

[Owl]

Well, as if you would not have to run to a night supermarket for a complete set with fried potatoes.
Owl - You are a tempter of slender girls! Look at your photos here and goodbye, figure!

It's okay, sometimes you can break the regime ... Besides, the expression "goodbye, figure!" very conditionally ... Most men are internally convinced that the lines of a woman's figure should be smooth.
A model weighing 43 kg and a height of 181 cm - this is a real "goodbye figure!", As well as health and life itself.

I will allow myself to quote a Ukrainian proverb: "Goodness is dead, bad is dry" Translation, I think, is not needed.

[Viki]

It's okay, sometimes you can break the regime ... Besides, the expression "goodbye, figure!" very conditionally ... Most men are internally convinced that the lines of a woman's figure should be smooth.
I will allow myself to quote a Ukrainian proverb: "Goodness is dead, bad is dry" Translation, I think, is not needed.

This proverb is widely known. I would also like to cite folk wisdom here: "Men are divided into those who like fat women and those who carefully hide it."

I decided to try, according to your recipes, "walk" with a cauldron on a gas stove. If everything works out, then it is not so necessary ...

Viki, everything is correct. I myself wanted to offer you this. After all, we have adapted the recipes to "Master Pilaf" and you can cook them in ordinary dishes. Although in "Master-pilaf" it turns out to do it faster.