My dream for making pilaf holding back those long grains rice without breaking has come true
Seeing basmati adds in rice the pilaf they display so long grains shown, so fluffy and looks so nice. This always made me wonder if it is possible to make the same kind at home, But something for sure not certain in those adds, My next doubt would be, was it well cooked? or they just show us all this for sake of showing?
I was always skeptical making pilaf I dint knew how it would turn out. Though Ive used so many recipes with left over rice without fail. But working with fresh grains of rice was always doubtful.
In last 1yr Ive tried various recipes and experimented over rice its quantity etc etc and finally I'am here with a genuine method to work with basmati rice, other variations of rice as well, to cook pilaf / pulao without making it look mushy Or extra greasy in nature.
Basic method to try For proper understanding I recommend you to read the whole article carefully. Though its very simple but I have added some extra points for better understanding
Rice - 2 cups
Water - 4 cups
Oil - 3-4 tbsp
Salt - As required (dont forget to check notes)
- Soak rice in clean fresh water for about half hr or more. Remove extra water and keep it aside in a strainer so that any more extra water drips out
- In a pan add oil add some whole garam masala if needed allow it to crackle
- In Oil add water and allow it to boil (rapid water bubbles are found)
- Add salt and rice cook in high flame till the water is almost absorbing yet little water remains. You may see faint water bubbles popping up at this stage.
- Close the pan with a tight lid and cook this for about 10-12 mins in lowest flame possible.
- Switch of the gas after 12 mins and Allow it to rest for 20 - 30 mins
- Open the lid and fluff the rice.
- Serve it hot with any thing desired.
- Soak it for half hr or even soak it for 2hrs or more should not be the concern. In fact more soaking will give us well cooked rice.
- Drain out the rice nicely before adding it to the boiling water, This will make sure no extra water goes in more than what is needed
- It is very important that u do not mix the rice with spoon after adding it to the boiling water. Rice will get mixed to the water and the other content on its own as it is boiling. But still if you are not sure that proper mixing can take place on its own, you can mix the content inside the pan just once with a spoon. And allow it to cook as mentioned above.
- Cooking it for 10-12 mins in lowest flame is apt time. Do not exceed it to more. As we r going to giving it resting time for 20-30mins after done, Rice will bloom on its own in this duration and get a well formed shape when we mix it later. So no need more cooking duration
- You need not add to much of oil thinking this will help rice grains stay fluffy and nice. According to me oil or fats play very little role in the concept behind. Oil or fats can be used enough for tempering. Not needed that whole of ur rice grains should look greasy. I tried making pilaf with minimum oil always. But when my mom makes she has her own reasons and logic behind so much oil used. In the above pic you may see not much of oil / fats are found but Its just perfect for the purpose!!
- In the shown pics I have also used daal. I will share the recipe next for this pilaf Insha Allah
- When you add veggies to pilaf you need not increase the water ratio until its required. You may either pre boil the chopped veggies ahead and use its water for measurement to rice for nutritional purpose, or cook the veggies in oil for 5 mins till half cooked and proceed with the above method of adding water and rice.