Pilaf: Keeping Every Grain Separate

Pilaf. Pulao. Polow. Perloo. Rice-eating cultures around the globe have similar names for the basic technique of lightly toasting rice in oil before cooking in seasoned broth, resulting in grains that are fluffy, separate and full of flavor.

Brown Rice Wild Mushroom Pilaf. View the recipe or watch the video.

A proper pilaf is never sticky if a firm-cooking rice with the proper water-rice ratio is used and the dish is not stirred while cooking. Firm-cooking rices include U.S. long-grain white or brown rice or aromatic varieties like U.S. basmati. Parboiled rice works especially well in a pilaf application.

Reduced to its fundamentals, a pilaf recipe looks like this:

1. Heat fat and saute aromatics.
2. Add rice.
3. Add a liquid, about 2 cups for each 1 cup rice.
4. Add seasonings.
5. Stir, cover and cook until done.
6. Add garnishes, if desired, and fluff with a fork.

But let’s look closer. You have so many choices for each of those steps that you could make a different pilaf every day for a year.

• Oil/Fat: Use olive oil, butter, ghee (Indian clarified butter), bacon fat, chicken fat, duck fat, vegetable oil.
• Aromatics: Consider onion, celery, bell pepper, carrots, mushrooms, shallots, garlic, lemongrass, leeks, ginger.
• Rice: Use long-grain white and brown types, or parboiled rice when a long holding time is required. Medium-grain rice varieties can work but will make a slightly clingier pilaf.
• Liquid: Use water, stock (meat, poultry, fish, shellfish or vegetable), dried-mushroom soaking liquid, white wine, chopped tomatoes or tomato product.
• Seasonings: Think about spices (saffron, cumin, coriander, cardamom, clove, cinnamon stick, chili powder, annatto, turmeric, garam masala); fresh or dried herbs (cilantro, curry leaf, bay leaf, dill, chives, thyme); and citrus peel for a delightful burst of flavor.
• Garnishes and Complements: dried fruits, toasted nuts, crisp bacon, pumpkin seeds, pomegranate seeds, fried onions, edamame, pineapple, artichokes, toasted coconut
• Pilaf Blends: Seasoned pilaf blends are readily available for commercial use, making it even easier to prepare in a foodservice kitchen. There are also unlimited combinations you can make yourself. Create your own signature mix by adding wild rice, lentils, chick peas, blackeyed peas, black beans, corn or toasted vermicelli along with your own blend of seasonings.

Pilaf preparations help you with unlimited possibilities that will provide the perfect complement for meat and seafood entrees. Pilafs can be highly aromatic, full of flavor, color and crunch—the most enticing component on the plate.

Holding pilaf for service: Hold pilaf in a hotel pan with a small amount of stock or liquid in the bottom. Cover with a damp clean towel, then tightly with foil. Place in a warm oven or steam table.

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