The pilaf (for the Russian for - плов[plov]). Step by step instruction

[valentin]

I have finished my outdoor kitchen. http://www.fornobravo.com/community/...deration/page4 . Now I want to talk about their favorite dishes that I cook in my new oven. I really love the pilaf, this dish comes to us from Asia. They have not the opportunity to carry a large number of dishes and they invented a universal dish - the cazan (казан). The heavy, the specific heat capacity of iron. It is possible and to cook and fry. Traditional pilaf cooked from lamb.But it may be made from any meat. I'll tell you about my favorite Chicken pilaf.
Step 1
Chicken marinated in a mixture of black pepper, salt and garlic. You can use other meat, lamb, beef, pork. With a set of suitable spices.


Step 2 Heated with fat from the chicken. It can be fat from a lamb or a pig ...



Step 3 I've added sunflower oil. You can use only sunflower oil. Or another vegetable oil is intended for frying.
Fry the meat. Meat took off.

[valentin]

Step 4
Fry the onion fo this condition


Step 5
Steamed, and then a little bit browned carrots.



Step 6
Returned meat. Refilled boiling water. Add sаlt.

[valentin]

Step 7

And boiled it for half an hour. Left rice soaked in salted boiling water.


Step 8

Rice soaked in salted boiling water (30 ... 40 minutes), put on top. Sprinkle with ground coriander and berries of barberry.

[valentin]

Step 9

I poured boiling water on a 25 mm (1 inch) above the rice. On high heat evaporate the water.

On high heat evaporate the water.


Step 10

I make a small fire under a kazan and covered it with a lid. An hour later, rice absorbed water. At the same time made coffee

[valentin]

Step 11

Pilaf is ready.


Step 12
Pilaf laid on a dish.

[UtahBeehiver]

Looks like great comfort food..

[valentin]

UtahBeehiver, thanks!


Pilaf is not a recipe, it is technology. It can be prepared from any meat, including fish and any cereals. The most commonly used rice, chickpeas, but you can use buckwheat, pearl barley. To prepare the pilaf is not necessary in cazan, and a wood-burning oven.
But to cook pilaf so it is very convenient! If interested I can tell you how to cook pilav on a gas or electric stove without cazan.

[Gulf]

In my very localized area of the southern US, we have a dish called Jambalaya. It is/was also made with what ever meat that is/was available. I have eaten it made with just about every meat local to our area. The younger generation probably would not like the the thought of it but, squirrel jambalaya is delicious. When reading your post, I could not help, but to see the similarities. I did a google search for both Pilaf and Jambalaya. Though, the seasonings differ a lot, they have a common history. It's a small world .

Thanks for posting this.

[valentin]

For my mind, jambalaya is analogous, or a copy of a Spanish dish paella, https://en.wikipedia.org/wiki/Paella, which in the english for means the pan. Rice grains stick together there, like in porridge or rizzoto. At least in those dishes that I've tried in Spain and Italy. In the pilaf the rice grains separated. If a grain of rice pilaf in a stick, it scornfully called rice porridge with meat ;-) To prevent adhesion of grains of rice in pilaf first soaked in hot water (Step 7), the starch remains in the water, and then impregnated with oil (step 9), and then impregnated with steam (step 10).

[UtahBeehiver]

Valentin and Gulf,

Pilaf/Jambalaya/Paella all greats foods from around the world. I eat them all. You know the saying " Never trust a skinny cook".

Gulf, squirrel jambalaya, time to repost the pic.how big these critters get in your neck of the woods.

[Gulf]

Valentin and Gulf,

Pilaf/Jambalaya/Paella all greats foods from around the world. I eat them all. You know the saying " Never trust a skinny cook".

Gulf, squirrel jambalaya, time to repost the pic.how big these critters get in your neck of the woods.

Not until somebody calls this delicacy a "tree rat" .

[DavidApp]

Got to get a big cast iron pot.
Looks like that would do well in a cooling oven. 400 degree and down.

David

[cleverdick]

Looks very good, also like an Indian Biryani but without the saffron yellow.

[cobblerdave]

For my mind, jambalaya is analogous, or a copy of a Spanish dish paella, https://en.wikipedia.org/wiki/Paella, which in the english for means the pan. Rice grains stick together there, like in porridge or rizzoto. At least in those dishes that I've tried in Spain and Italy. In the pilaf the rice grains separated. If a grain of rice pilaf in a stick, it scornfully called rice porridge with meat ;-) To prevent adhesion of grains of rice in pilaf first soaked in hot water (Step 7), the starch remains in the water, and then impregnated with oil (step 9), and then impregnated with steam (step 10).

G'day
I think valiantin is correct.
I'm sure it's in the treatment of the grains.
Saffron is used in palella at least in the one around here at the local markets.
What makes the Indian dishes so different is the length of the grain. It must be 3 times the length of a "normal" long grain rice.
The art to cooking these type of dishes is certainly a practiced one.
But really with any cooking. You love to cook to see someone love to eat.
Regards dave