When you think of pilaf, most people probably don’t conjure images of fragrant rice and saffron. While it might seem like a pile of rice in its most basic form, pilaf is actually one of the foundations for many other cuisines. It can be made with quite a few different types of rice that are seasoned in different ways. However, cooking pilaf isn’t always easy for beginners. That is why we have put together this guide to show you how to make perfect pilaf so that your first time making it won’t be a disaster!
What is Pilaf?
Pilaf is a dish made from rice and often other ingredients such as vegetables, spices, and meats. When you make pilaf, you make it from scratch by cooking rice in liquid. You can make it ahead of time and refrigerate it in an airtight container. The airtight seal keeps the rice fresh and prevents it from going stale. You can make pilaf with white, brown, wild-type, or jasmine rice. The first step in making a pilaf is washing the rice. While rice does not require any special cleaning, it does get covered with germs that can make you sick. So be sure to wash the rice well under running water. Once the rice is clean, you can then begin to cook it.
History books record that Alexander the Great ate Pilaf in the Bactria region of Iran, which belongs to Afghanistan now. This is the region where his wife, Roxana, was born. In India, pilaf is called "pulao," and its taste and preparation vary from state to state. It is extremely popular in Kashmir and Gujarat, perhaps due to the fact that this is where the Persians entered India from. Pilaf was also brought to India by the migrants from Persia.
How to make the (almost) perfect Pilaf
Ingredients
- 2 cups basmati rice, dry
- 1 medium chopped onion
- 1 tbsp vegetable oil or ghee
- ½ cup peas
- ½ cup carrots chopped
- 1 cup cauliflower, chopped
- 4 cloves of garlic, chopped
- 1 tsp whole cumin seeds
- 4 cloves
- 1/2 tsp chili powder
- 1 tsp turmeric powder
- Salt
- 10 fried cashew-nuts
- 15 dried plums
- 4 cups of water
Instructions
- Wash the rice and soak it for 45 minutes.
- Add the ghee or oil to a heavy-bottomed vessel.
- Add the cumin seeds and let them sputter. After that, add the onions and garlic.
- Sauté the onions and garlic till soft, then add the vegetables and cook till soft.
- Add the dry rice and fry for 1-2 minutes.
- Add the 4 cups of water, toasted cashews, plums, bay leaves, cloves, chili powder, turmeric, and salt to taste, and bring to a boil.
- Lower the heat, cover, and cook for 15 minutes.
- Turn off the flame and allow it to rest for 5 minutes.
- Serve hot.
Different types of rice can be used to make pilaf | Unsplash
There are many different kinds of rice you can use for making pilaf. The type of rice you decide to use will heavily depend on your personal preference and what ingredients you have at home. When it comes to rice for pilaf, there are many different kinds of rice that you can use for making it:
Basmati rice: This fragrant, long-grain rice is perfect for Indian curries.
Brown rice: This is a healthier alternative to white rice because it is not polished and doesn’t have the same amount of starch. It also has higher levels of vitamins and minerals.
Wild rice: This rice is native to North America and is richer in nutrients than rice grown in other areas. It is also hard to find in most supermarkets.
Japanese rice: This is a shorter-grain rice that is ideal for making sushi.
Long-grain rice: This is the most commonly used kind of rice for making pilaf.
Pilaf is a simple and easy dish to make, and you can use many kinds of rice to make it. It can be served as a main dish, or you can serve it as a side dish with other dishes. Pilaf is a dish that is perfect for meal prep since it only takes a few ingredients. You can make it ahead of time so that you don’t have to worry about eating it while it is still cold. You can make it as an entrée or a side dish, and it can be served with many different meals. Pilaf is one of those dishes that doesn’t get the attention it deserves. But, when you make it, you will be surprised at how delicious it is.
