Classic rice pilaf – The Citizen




Whether you call it Pilau or Pilaf, there is no denying how delicious and comforting this rice dish can be.

Pilaf is a rice dish originating in South Asia, Central Asia and the Middle East and the recipe usually involves cooking the rice soaked in broth or broth, adding meat, spices and other ingredients such as vegetables, and using a technique to obtain cooked grains. who do not adhere.

How to make pilaf / pilau

Ingredients

  • 2 tablespoons of butter
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 cup long grain white rice
  • 2 cups good quality chicken broth or water
  • 1 bay leaf
  • ½ teaspoon of salt

Method

  1. Melt the butter in a small saucepan over medium-high heat
  2. Add the onion and garlic and cook until the vegetables are tender and aromatic (about 3 minutes)
  3. Add the rice, after rinsing it thoroughly before using to remove excess starch, stirring and toasting for a minute or two more.
  4. Stir in the broth, bay leaf and salt.
  5. Once the dish begins to simmer, lower the heat to low and cover.
  6. Simmer until all the liquid is absorbed and the rice is tender (about 15 minutes)

Enjoy plain or serve with the meat of your choice.

According to a Wikipedia starter, the rice dish is a common cuisine of the regions of the Balkans, the Caribbean, Central Asia, East Africa, Eastern Europe, Latin America, the Middle East and ‘South Asia.

In fact, many food historians believe pilaf to be the “ancestor” of dishes such as Spanish paella and biryani.

Basmati is the preferred type of rice to use in preparing this dish, as it is easier to prepare when the grains remain “light, chewy, and separated.” This is not an absolute must as other types of long grain rice can be used.

Pilau can be cooked in water or broth.

The Wikipedia entry further explains that pilaf is usually made with meat or vegetables, but it can also be made simple which is called sade pilav in Turkish, kelo in Persian, and ruzz mufalfal in Arabic.

On special occasions, saffron can be used to give the rice a yellow color.

This recipe was found on The welcome channel website.


Michael M. Tomlin