Stalik Khankishiev: Khan-pilaf
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Stalik Khankishiev: Khan-pilaf

It just so happens that a lot of new readers come to my every post. And, as a rule, these people are new to cooking.
And I know that they will say about this pilaf in advance: “Since there is no meat and carrots here, this is not pilaf, but porridge!”
I don’t even take offense at them, so what if people still don’t know something interesting that can decorate their life and diversify the table?

I just have to tell it all over again every time! For example, to tell that more than half of the world’s pilaf is cooked separately, that is, rice is cooked separately, and everything else is cooked separately. And it all starts each time with boiling water three to four times more in volume than the volume of rice.
Everything is exactly the same as when boiling pasta: for example, five liters of boiling water and five tablespoons of salt are taken per kilogram of rice in dry form. Only rice should be soaked before boiling in warm, up to 60C, salt water – did you know about this?
And rice is cooked to the desired degree of readiness. It is very simple, because with this method it is very difficult to make a mistake!

When the rice is ready, the water is poured into a large colander or sieve and allowed to drain all the water. Then this rice is transferred to the cauldron and the second stage of pilaf preparation begins – steaming the rice. Most often, at this stage, the bottom of the cauldron is laid out with a thinly rolled dough. The fact is that when the dough is fried, it can be very tasty, and when the rice burns, the smell from it spreads throughout the cauldron.

Everyone loves the crust from the dough that forms at the bottom of the cauldron. Usually she’s not even enough, the children argue over her! And this love led to the invention of a new pilaf, which is called “Khan-pilaf.” Its essence is that rice is wrapped in thin dough and baked in this form.
Usually the meaning of steaming is that part of the water from the rice evaporates and is absorbed by a napkin under the lid. Here, the dough itself absorbs excess moisture and, in addition, decorates the rice itself with its smell.

So that the dough does not dry out and does not burn, but is deliciously fried, it is greased with ghee.

Ghee lubricates the form itself.
You can take any shape, even suitable from thin metal. But in this case, you must very carefully choose the temperature of the oven, where pilaf is cooked in the second stage. For example, at a temperature of 130 ° C, the dough will not burn, but the pilaf will warm up and the dough will be browned only after 4 hours at least.

Another thing is the ceramic mold! The properties of ceramics are such that it conducts heat very slowly and, accordingly, very slowly transfers it to the products that come into contact with it. The speed with which heat passes through ceramics is as close as possible to the thermal conductivity of the products themselves. That is why food cooked in ceramic dishes is so delicious!

Rice, shaking, stack in a form. It is necessary that the rice does not lie in a compacted form, but freely – so that the steam can circulate among the rice.

If there is saffron, it would be nice to grind it in a mortar with salt or sugar and pour boiling water so that it is insisted.

It is necessary to pour rice with saffron infusion now, and not later, as is done in traditional folding pilafs.

And ghee must be laid in rice now, and not later. Although then it would be more correct – when the rice dries, free pores will remain in it, into which the oil is absorbed very easily. But I have an idea in this regard!

Everything, pilaf is closed, but you can not really care about tightness.

You see, yes, that in fact this form was made for another, for baking bread? I showed how this form works the other day. And here I use it upside down, but only at the first stage. After about 40 minutes at a temperature of 160C, the bottom of the kazmakh (dough around rice) has already turned red. Then I turned this form over, the dough and rice sank to the bottom and in another 20 minutes the other, already warmed part of the dough turned brown.

Do you understand what happened at this time with oil? At first, the butter melted and sank down, gliding over the rice, which was still not quite ready for oil perception.
And then, when I turned the pilaf over, the oil again flowed over the rice. But this time, the rice has dried up and willingly absorbed the oil.

As a result, all the butter was inside the rice. After all, what is pilaf? Pilaf is rice cooked in two or more stages and soaked in oil. If the oil is flavored with other products, the taste and aroma of these products goes into rice. In this case, the butter has acquired the taste of toasted dough, and this taste is pleasant to many representatives of that part of the world where bread is the head of everything.

The result is pilaf, in which there will be enough kazmakh for everyone and where the rice itself acquires a unique taste and aroma.
You can cook dozens of varieties of seasonings and sauces for this pilaf – you want it from meat, you want from chicken, you want from dried fruits and nuts. Everything is limited only by your imagination!
And again for those who have pilaf – this is the only, forever frozen dish with a fixed composition of meat, carrots and rice. The world is much larger, and pilaf is much more beautiful than you think! Come with me i will show you

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