Mushy rice is a result of TOO MUCH LIQUID. If you add too much water you will get mushy results. Using just enough water absorbs into the rice and makes it nearly impossible to turn into mush if cooked per time instructions.
What meat goes with rice pilaf?
Beef or Lamb are the meats used in authentic plov recipes, however chicken and pork can also be incorporated. Chicken will take the quickest time to cook from other meats so simmering prior to steaming the rice is unnecessary. You can just toss raw chicken pieces along with the onions and carrots and proceed with the recipe.
Where does Pilaf or Plov originate from?
A wide range of Europeans or foreign cultures make pilaf. Wikipedia has a list of countries that make pilaf (which is similar to plov.)
How to make plov:
In a heavy dutch oven pot, sear the meat and drain any excess foam. Rinse if necessary. Pour 4 cups of water over the beef and simmer for 1 hour until tender.
Remove beef and drain the water into a measuring cup. Add additional water to make 4 cups in total. Set aside.
Wipe pot clean and add oil, carrots and onion. Sauté for 15 minutes over medium-high heat. Bring the beef pieces back into the pot and add spices. Mix thoroughly.
Top with rice and a head of garlic. Pour reserved water from the beef over the rice and lightly shake to avoid any stirring. Bring everything to a light boil then cover and simmer for 30 minutes covered.
Ingredients
2 lbs beef stew meat (cut into 2-inch chunks)
2 onions diced
4 carrots julienned
1/2 cup canola oil
3 cups Jasmine Rice rinsed
4 cups water
1 head garlic sliced crosswise
SPICES
1 tsp ground corriander
1 tsp ground cumin
2 tsp Lawrys Seasoned Salt
1 1/2 tsp salt
1/2 tsp black pepper
1 tsp paprika
Instructions
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