Pilafs are rice dishes cooked in a special way. Pilaf is made with fried or boiled lamb, poultry, fish, eggs, boiled or dried fruit, nuts and vegetables.
To make most pilafs, rice is washed before cooking and souaked in warm water for an hour to swell, after which it is drained and cooked according to the following two methods.
Fisrt method. Add washed rice to salted boiling water and cook until grains of rice on the outside become soft, and the grains of the rice in the middle are still somewhat stiff. Drain it and pour over with cold water to cool. Melt some cooking fat in the bottom of a deep pot, put in boiled rice, pour over with melted fat, close the lid and heat for 40-45 minutes.
To prevent rice from sticking to the bottom of the pan, put a very thin plain dough flatbread on the bottom of the pan. Serve this flatbread together with pilaf.
Second method. Add some butter or melted fatback to boiling salted water (2 cups), add 1 cup of washed rice and boil on low heat, without mixing. When rice absorbs all water, pour in the rest of the cooking fat, close lid and continue cooking for another 30-40 minutes.