I've received lots of questions about the best way to cook pilaf. Although it may seem the simplest possible food, it can also be the most complicated because of some tips you need to know. The basic ingredient, rice, is very important - if you want a sticky, juicy pilaf, choose round grains. If you want your pilaf to be drier, with separate grains, look for long-grain rice. I'm somewhere in the middle, I like it to have tender, individual grains, without juice, and I don't like it mushy and sticky.
Preparation time is another thing and it's not about how long it takes. I pay a lot of attention to the cooking that happens after I turn off the heat. The perfect pilaf is the one that swells slowly, without having boiled for too long.
Also, there is the water and the rest of the vegetables, so the actual preparation method. But the most important thing is being patient. You should reserve about two hours for an exemplary pilaf. Of course, correct instructions are crucial, too :)
I improvised this recipe. This is the cooking method, which generally stays the same, but I change the vegetables - spinach, green peas, broccoli etc. The vegetables that remain unchanged are onions and carrots.