How to cook fried pilaf?

If you decide to cook exactly pilaf, whether it be Uzbek or Indian, remember that it has nothing to do with risotto, and therefore rice grains should not stick together, the dish should remain friable and airy. About how to cook the pilaf, so it was crumbly, and yet not too dry, we will tell in this material.

Recipe for crumbly pilaf

Let's start with the not quite classic, but very common and beloved in our region recipe plov with chicken. It does not contain as much fat as an authentic dish with lamb or beef at the base, is prepared simply and simply from a minimum of ingredients.

Ingredients:

chicken (white or red meat) - 1.6 kg;
rice (long grain) - 270 g;
onion - 230 g;
carrots - 420 g;
garlic - 3 heads;
cumin grains - 2 tbsp. spoons;
laurel leaves - 2 pcs.

Preparation

To rice in pilaf was crumbly, before cooking it should first be thoroughly rinsed, and then pour cold water and leave aside for the entire preparation of the remaining ingredients.

Cut chicken into large chunks, a little more than one bite, so the meat is more likely to remain juicy. Pour the vegetable oil into the brazier and heat it. Throw meat in the dishes and allow it to brown, after which, combine the bird with pieces of carrots and onions. When the vegetables reach the semi-preparedness, pour water into the dishes just enough to cover the contents. Throw the cumin and laurel, then leave the meat stew for about half an hour. Drain excess water from rice and lay it over the meat base. In the center place the cut garlic head and pour water a couple of centimeters above the level of rice grains. Another secret of how to make pilau crumbly, lies in the fact that the dish should in no case be mixed, so you will not only promote the allocation and distribution of starch, but deprive the pilaf of the lion's share of the fragrance.

How to cook friable pilaf in a frying pan?

Ingredients:

rice (long grain) - 135 g;
vegetable oil - 45 ml;
carrots - 310 g;
onion - 310 g;
seeds of coriander (ground) - 2 teaspoons;
Ground cumin - 1 1/2 tsp.
garlic head;
paprika - 1 teaspoon.

Preparation

Before you can cook friable pilaf, wash rice and pour with fresh water. While the surplus of starch from the grains is washed away, fry the pieces of vegetables on the hot oil until it turns brown. Add spices and salt to the vegetable base. Pour in the washed rice and mix it with the vegetables before adding water to cover each grain with fat. Pour a half cup of water and place the garlic head in the center of the dish. Leave the rice to boil until completely absorbed moisture, if necessary pour additional water (not more than half a glass).