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How to make pilaf rice

How to make pilaf rice


  • Easy
  • 60 minutes
  • For 2 persons
  • € 0.9 / person
  • 190kcal per 100g.

How to make pilaf rice.

Although we sometimes refer to pilaf rice as a type of rice , the reality is that pilaf rice is a rice with ingredients , with its own way of preparing rice .

There are two main theories about the origin of the term pilaf . The first one tells us about the recipe’s Indian origin.

The second tells us of an origin centered on Iran. Since the 15th century, five major schools have been developed that make pilaf rice : Iranian, Indian, Turkish, Caribbean, and Central Asian.

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In any of these schools pilaf rice is prepared with a series of common steps, different from those that we use to make our rice in Spain.

To do it well it is important to use quality ingredients and, of course, to choose a suitable rice. In this case, we always trust Sundari and its basmati rice . A way to get it right and yummy.

Don’t forget to review our specials on how to make rice and the most common mistakes when cooking it. By mastering these topics you will be an expert in the field.

Preparation of pilaf rice

  1. We wash the rice, soaking it in water, 4 or 5 times, until the starch is removed and clean water comes out.
  2. We leave the rice to soak for not less than 30 minutes. We reserve.
  3. In a saucepan, heat a tablespoon of ghee. If we don’t have ghee we can use butter. When the butter has melted, add the chive cut into julienne strips.
  4. We cook the chives stirring constantly. We want to get it toasted but not burned, we must be aware of the process.

Cooking and final presentation of pilaf rice

  1. Once the chives are ready we add the rice. We remove while the rice sauté and cover with the water.
  2. When we see that the water begins to boil, we cover the pot.
  3. We cook the rice for 8 minutes over low heat keeping the casserole covered at all times.
  4. Once the rice is ready, we serve on the spot.

If you still do not have it clear, I leave you a step by step in photos of this recipe for rice pilaf . Do not miss any detail and it will be perfect.

Tips for a perfect pilaf rice

  • It is common to leave the rice to soak, more or less time, depending on its variety, to eliminate as much starch as possible to get loose grains in cooking.
  • During the cooking of the pilaf rice, the casserole will always be kept covered. Due to this, the quantity of liquid to be used will be less and the cooking temperature will be reduced.
  • Pilaf rice is made with other ingredients, and is usually prepared as an accompaniment to other dishes.
  • Nuts, almonds and pistachios, raisins, lambs, and chicken, and vegetables such as onions, aubergines, and zucchini, are traditional ingredients that you usually cook for making a pilaf rice.
  • Another of the peculiarities of the preparation of pilaf rice is that it is always sautéed. The fat traditionally used is butter, specifically ghee.
  • Ghee is a kind of clarified and toasted butter, widely used in Indian and Pakistani cuisine.
  • In this process, lactose is eliminated keeping only the oily part of the butter that will be separated from the solid dairy residues that will be discarded once roasted. These solid residues are those that will contribute a special flavor to the ghee.
  • If we cannot prepare or get ghee to make our pilaf rice, we can always use butter.

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