A story about which varieties of rice are best suited for cooking pilaf (plov), and how to choose it correctly.
Cooking pilaf is an art that requires patience, love and knowledge of some secrets. By following our advice, you will be able to prepare a real oriental pilaf that will surely please your loved ones.
Pilaf is not just a dish, it is a symbol of Eastern hospitality and generosity. Its aromatic grains of rice, soaked in spices and juicy meat, enchant and amaze the imagination. Friends of the establishment and connoisseurs of Uzbek pilaf often ask us which rice goes better with pilaf. In this article, we will reveal some secrets of cooking oriental pilaf so that you can prepare this wonderful dish at home and please your loved ones.
The basis for cooking a real Uzbek pilaf is properly selected rice. The taste, aroma and crumbliness of the dish depends on its quality. So, what types of rice are best for pilaf, and how to choose the right one? What are the best varieties of rice for pilaf that can be found directly in Ukraine? What varieties of rice are used in Uzbekistan? Let's figure it out!
Rice for pilaf: so different
Devzira rice: This is an elite variety of Uzbek rice, which is considered the best for pilaf. It has long, thin grains with a characteristic amber color. Devzira perfectly absorbs meat broth and spices, while remaining crumbly. But if you tell an Uzbek from Samarkand, Bukhara or Khiva about this, he will be a little surprised. The fact is that although you can find devzira rice in the bazaars in these cities, the locals buy other varieties of rice, for example, Avangard, Alanga or Jidgir and Lazer. These varieties of rice are grown directly in Uzbekistan, often not far from the city. That is, they are typically cheaper than imported rice. Devzira rice is most popular in the Ferghana Valley among such cities as Ferghana, Andijan and Namangan.
Alanga rice has short, rounded grains of white color. It is not as crumbly as Devzira rice, but has a pleasant, slightly sweet taste. Alanga is often used to prepare porridge, soups and side dishes. Jidgir - this variety of rice has long, thin, white grains. It's not as flavorful as Devzira, but it has a nice stickiness that makes it ideal for risottos and other dishes that need a creamy texture. Laser rice was bred in Uzbekistan relatively recently. It has long, thin white grains with a light nutty aroma. The laser is well suited for cooking pilaf and other dishes where crumbliness is required. In addition to these varieties, Uzbekistan also grows other, less well-known varieties of rice, such as "Chungara", "Kora-Kiltyrik", "Dastar Sarik" and others.
Devzyra rice is the most famous in Ukraine. Probably, due to the fact that Uzbeks from the Ferghana Valley are represented here in greater numbers. On the other hand, YouTube has many videos about Uzbek pilaf from a former resident of the Ferghana Valley, Stalik Hankisheva, who tells her about Devzira rice and how to cook pilaf. In fact, few people know about this variety of rice in Uzbekistan. If they do not live in the Ferghana Valley or in Tashkent. However, everyone knows the most delicious pilaf in this part of the city and will happily explain how to get there. In each region, in each city, pilaf is prepared a little differently.
Devzira rice can be bought again from Uzbeks who sell spices in the market if they have them, in online stores or on Amazon. If you buy rice from what is in the store here in Ukraine, then you can say the following:
Rice for pilaf has properties
Shape. Rice can be both round and long, so who likes. But such that it does not boil when it is cooked. Ready rice in pilaf should be springy and elastic. There are also varieties of round rice that do not stick together and do not turn into porridge. But you need to find out about such a rice in advance. If it is not known what the rice will be after cooking, then you should simply take long rice .
Wholeness. Rice in a transparent bag, can give some information. If the rice is not homogeneous, for example, there are broken rice grains, then such rice will most likely break when it is cooked. The rice should be clean, without foreign impurities and particles.
Transparency. The color of the rice is so important. Through a transparent bag, you can see whether the color of individual hairs is different - they are translucent and cloudy or completely white. Such rice is not from the same batch. That is mixed from different parties. It can even be rice from different years. Most likely, when cooking pilaf, such rice will turn out not "like a rice cake to a rice cake" but in different ways. Some rice will be cooked, some will be undercooked, and the third part will be overcooked. Quality rice should be transparent, without white spots or muddy.
Unsteamed (white) rice goes better with Uzbek pilaf than steamed (yellow) rice. It is not known under what conditions the steaming operation is performed, and on which water. And although steamed rice is less demanding and easier to prepare, it will not absorb all the flavors of Zirvak (soup with cooked meat, onions, carrots, and spices in a cauldron) from the coming pilaf.
Sort of rice. The best thing we found for cooking pilaf in our stores in Lviv (Ukraine) is Basmati rice (Royal) white, unsteamed and Jasmine rice. In Lviv, you can buy such rice at the Shuvar market in the Dried Fruits department. But you have to look again at the quality of the same Basmati. Because in some supermarkets it is sold just as mixed, non-homogeneous (with broken particles).
Rice quality can vary greatly depending on the grower, growing conditions and water. Therefore, when choosing rice, pay attention to the reputation of the producer and where the rice was grown.
Important: Before cooking pilaf, it is recommended to wash the rice thoroughly and soak it in cold water for 30-60 minutes. This will help it better absorb spices and meat broth, and also make the pilaf more crumbly. Rice is thoroughly washed from starch.
By following these tips, you will be able to select high-quality rice for pilaf and cook a real pearl of oriental cuisine! You can always taste the pilaf made from the best rice, which we prepare every day at the restaurant Chaykhana Samarkand (Teahouse Samarkand) on Pekarska Street in Lviv. Order pilaf on our website www.samlviv.com or take away with a 15% discount.
In the next article, we will talk about the preparation of ingredients for Uzbek pilaf: how to properly prepare meat, vegetables and spices for Uzbek pilaf.
Comments