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Pilaf is an oriental dish based on boiled rice. A distinctive feature of pilaf is its friability, achieved by observing the technology of cooking rice and adding animal or vegetable fat to the pilaf, which prevents grains from sticking together. The word "pilaf" came from the Turkic languages, where it sounds like "pilav". The origin of pilaf is associated with Central Asia, from where it spread to all over the world.
There are thousands of recipes for how to cook pilaf, and many names for this dish, but any pilaf is prepared from two components: meat, chicken or other dressing and rice, or other cereals - wheat or chickpeas. In fact, pilaf is somewhat reminiscent of rice porridge, but the main difference between pilaf and porridge is that the grain for pilaf is not boiled, but stewed. Profesional cooking pilaf for selebrations in Asia is a real art.
Spice mix for pilaf is prepared from dried and chopped vegetables and spices. The composition should include: zira (cumin), black, red pepper, bay leaf, garlic, dried barberry berries, turmeric, coriander and saffron. We mix and sell ideal balanced pilaf spice from authentic asian components and herbs.
Pilaf in a cauldron (authentic : kazan) is considered the most popular type of this dish. Of course, you can cook it in a saucepan and in a frying pan, but the result will not be convincing enough. Kazan - a large, heavy and deep cauldron - provides the conditions due to which the ingredients of pilaf acquire the correct texture, as well as saturate each other with tastes and aromas. It was in such cauldrons for a hundred and a thousand portions that the warriors of Genghis Khan cooked real pilaf in the days of ancient campaigns - later there were recipes for folding pilaf of settled peoples - Persia and Turkey. There are many recipes for Asian pilaf in a cauldron, and almost every eastern country has its own version, but the original Asian pilaf is rather all-in-one pilaf in a cauldron. The real original taste of pilav(pilaf, pilau, pilao, pilaf) and the right aroma will undoubtedly surprise and delight you - discover and enjoy Pilaf !
The pilaf formula is simple - 1/3 of the dish is meat or poultry, 1/3 is rice (wet rice), 1/3 is onions, carrots, and other vegetables. This ratio is a guideline for proper cooking of pilaf. This means that cooking will require 1 kg of meat, 1 kg of vegetables and spices, and 800-850 grams of dry rice (1 kg wet weight). How to cook pilaf: first, bouillon is prepared (authentic : zirvak - meat and vegetables fried in oil with spices and broth), and then rice is poured on top. Add rice ( devzira rice is the best traditional variety for pilaf) Close the lid and steam the rice, which absorbs the taste of meat, vegetables and seasonings.
East African Pilau is a traditional, beautiful fragrant rice dish made with many aromatic spices that adds an amazing depth of flavor to the rice. It can be made with either beef or chicken.
Pilau has a wonderful balance of flavors. It is a festive dish, which is never missing during special occasions or events. It’s made with rice cooked in a well-seasoned broth of Meat or chicken. Unlike the Indian pilau, the East African version does not use curry and it’s less spicy.
Rice is, without a doubt, one of my favorite food in the world. Not only is it my to-go dish when I need to prepare a quick meal, but it can easily be turned into an elegant dish for special occasions.
With the right combination of spices, plain rice can be turned into the main attraction like this Rice Pilau or the West African jollof rice, my go-to one-pot chicken and rice, and much more!
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