Wednesday, October 2, 2013
Pilafi(Cretan style rice)
Pilafi
- 4 1/2 pounds of stewing chicken or lamb, cut in pieces
- 6 cups of water
- 1 whole lemon, well washed
- 1 tablespoon of salt
- 4 1/2 cups of strained chicken or lamb broth (above)
- 8 1/2 cups of hot water
- 4 1/2 cups of long-grain rice
- 1 1/4 tablespoons olive oil
- 6 tablespoons of lemon juice
- freshly ground black pepper
Preparation:
Make the broth: In a (pressure) cooker, add the chicken or lamb, the lemon, and 8 cups of water. Bring to a boil.Cook until the chicken is very tender.As soon as the meat is cooked we remove any meat foam appears. Remove chicken or lamb from the pot and set aside in a covered dish. When the broth in the pot cools sufficiently, strain into a bowl.
Make the pilaf: Measure out 4 1/2 cups of the broth and pour into a large pot. Add 8 cups of hot (tap) water,broth,olive oil and bring to a boil over medium heat. When it starts to boil, add the rice and stir frequently to keep from sticking. When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes. Remove from heat, stir in the lemon juice, and cover. When the broth in the pot cools sufficiently, strain into a bowl.
Allow to sit 5-10 minutes before serving. The pilaf is supposed to be smooth and creamy, and slightly mushy. Serve with a sprinkling of freshly ground black pepper. Serve the hen separately on a platter.
Tip: Using chicken we make a low fat pilafi but with lamb it is more tasty. I suggest you to try it with lamb . Secondly you can use less or more of broth. It depends on how you like it. Also you can store the broth into refrigerator . Eat while it still warm!
LET YOUR COOKING SPIRIT FREE!
RECIPE IS THE START, IMAGINATION IS THE FINISH!
GREEK COOK LOVERS