Rice > Pilaf

Qazy Rice Pilaf Recipe

Ingredients with Measurements:
- 2 cups long-grain rice
- 4 cups water
- 1 teaspoon salt
- 1 onion, chopped
- 2 tablespoons vegetable oil
- 1 pound Qazy (Kazakh dried horse meat), cut into small pieces
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary

Special equipment needed:
- Large pot with lid
- Wooden spoon

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, sauté the chopped onion in vegetable oil until translucent.
3. Add the Qazy and cook until browned.
4. Add the cumin, black pepper, paprika, garlic powder, onion powder, thyme, oregano, basil, and rosemary. Stir well.
5. Add the rice and stir until coated with the spices.
6. Add the water and salt. Bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the rice is cooked and the water has been absorbed.
8. Fluff the rice with a wooden spoon and let it rest for 5 minutes before serving.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 350
Total fat: 10g
Saturated fat: 2g
Cholesterol: 60mg
Sodium: 600mg
Total carbohydrates: 45g
Dietary fiber: 2g
Sugar: 1g
Protein: 20g

Substitutions for ingredients:
- Qazy can be substituted with beef or lamb.
- Vegetable oil can be substituted with olive oil or butter.

Variations:
- Add chopped carrots, peas, and bell peppers for a colorful and nutritious twist.
- Use brown rice instead of white rice for a healthier option.
- Add raisins, dried apricots, and almonds for a sweet and nutty flavor.

Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming sticky.
- Brown the Qazy well to enhance its flavor and texture.
- Use a wooden spoon to fluff the rice to prevent it from becoming mushy.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the pilaf in a microwave-safe dish or on the stovetop with a splash of water to prevent it from drying out.

Presentation ideas:
Serve the Qazy rice pilaf in a large bowl or on a platter garnished with fresh herbs.

Garnishes:
- Chopped parsley or cilantro
- Lemon wedges
- Sliced scallions

Pairings:
- Cucumber and tomato salad
- Yogurt sauce
- Pickled vegetables

Suggested side dishes:
- Naan bread
- Roasted vegetables
- Grilled meat or fish

Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir well.
- If the rice is too wet, remove the lid and let it cook for a few more minutes.

Food safety advice:
- Store the Qazy in a cool, dry place away from direct sunlight.
- Cook the Qazy thoroughly to prevent foodborne illness.
- Wash your hands and utensils thoroughly before and after handling raw meat.

Food history:
Qazy rice pilaf is a traditional dish from Kazakhstan, where horse meat is a popular ingredient in many dishes.

Flavor profiles:
The Qazy rice pilaf is a savory and aromatic dish with a hint of spice and a rich meaty flavor.

Serving suggestions:
Serve the Qazy rice pilaf as a main dish or as a side dish with grilled meat or fish.

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Taste: Savory, Herby, Aromatic, Spicy, Tangy