Classic pilaf
Description
The dish is prepared without unnecessary complications. Traditionally, pilaf is cooked with a generous amount of carrots and onions. To ensure your pilaf turns out fluffy, not dry or mushy, it's important to choose the right rice and proper cookware. Use a kazan or any pot with a thick bottom, and don't forget the spices and seasonings—they will give the dish an amazing aroma. Choose the meat according to your preference; today I'm cooking with young lamb. Serve the finished dish at the table.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. The most popular rice varieties for plov are Jasmine and Basmati. You can also choose pre-steamed rice varieties. This type of rice has undergone preliminary steam processing and won't turn mushy during cooking. If lamb has a specific taste that you don't prefer, use pork instead. Choose meat that is fairly fatty and juicy, without any off-putting odor. For those who don't eat pork, I recommend using chicken—it's quick and delicious. I buy plov seasoning at the market; it's a spice blend containing cumin, turmeric, curry, coriander, black pepper, and garlic. Optionally, you can add a teaspoon of barberry.
- 2
Step 2
Heat a kazan or a heavy-bottomed pot, pour in a portion of oil and heat until a light smoke appears. Add one onion, sliced into large half-rings, and fry well until dark golden in color.
- 3
Step 3
Remove the onion from the pot.
- 4
Step 4
Cut the meat for plov into medium-sized pieces. It is advisable to make all pieces the same size. Place the meat into a cauldron.
- 5
Step 5
Sear the meat over high heat until golden brown.
- 6
Step 6
Add a small amount of water. The water should just barely cover the pieces. Cover the pot with a lid and simmer over low heat until the liquid has evaporated or the meat is fully cooked.
- 7
Step 7
If the meat is not ready but there is little water left, add a bit more. If, on the contrary, there is too much water remaining, open the lid and increase the heat to let it evaporate.
- 8
Step 8
When the meat is tender, add the second onion, sliced into half-rings.
- 9
Step 9
Sauté the onion with the meat until golden brown.
- 10
Step 10
Add the carrots cut into large cubes, salt, and spices. You can add a little more salt than you're used to: the rice will absorb the excess.
- 11
Step 11
Cook the meat with vegetables for 5-7 minutes over high heat.
- 12
Step 12
Place peeled garlic cloves in whole heads in the center.
- 13
Step 13
Rinse the rice and let the water drain. Spread the rice in an even layer.
- 14
Step 14
Increase the heat to maximum and pour boiling water into the cauldron through a skimmer, so that it covers the rice with a layer of 1.5–2 centimeters on top.
- 15
Step 15
Cook over high heat without a lid until the liquid evaporates.
- 16
Step 16
Gather the rice toward the center of the cauldron and cover with a large flat plate, then place the lid on top.
- 17
Step 17
Reduce the heat to the minimum and let the pilaf cook for another 10 minutes.
- 18
Step 18
Remove the pot from the heat, wrap it in a towel, and let it stand for 30 minutes. Stir and serve.
- 19
Step 19
The classic plov is ready.