Well, the theme of my essay is how to cook pilaf. Many people like to eat pilaf, but about 80% of people don't know how to cook it
Let's start with clarification of the term pilaf. Pilaf is a traditional is a rice dish, or in some regions, a wheat dish. Besides rice, it contains ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere. Pilof is traditional Uzbek, Tajik, Afgan cuisine, but
originally pilof was created in 19 century in Egypt
Well, let's continue esay with recipe of pilof. Place the rice in a strainer and rinse it thoroughly under cool water. The water running through the rice will look milky at first, but will then become clearer and only lightly clouded. It's fine if there's still some haze in the water. There is no need to dry the rice before cooking; a bit of moisture on the rice is fine. Set the strainer of rice aside while you cook the onion.
Warm the olive oil or butter in the saucepan over medium heat. Add the onion and cook until the onion is translucent and soft
Add the rice to the pan and stir to coat with olive oil or butter. Continue to cook, stirring often, until the tips of the rice turn translucent and the rice smells fragrant and toasted.
Pour the broth or water and salt into the saucepan and increase the heat to medium-high. Bring to a boil.
As soon as the water comes to a boil, reduce the heat to low and cover the pot. Cook without lifting the lid for 15 to 18 minutes. At the end, check that the rice is tender and has absorbed all the liquid. If not, cover and cook another few minutes, adding a few tablespoons of water if needed.
Remove the pan from heat and let it sit, covered, for another 5 to 10 minutes.