The pilaf formula is simple – 1/3 of the dish is meat or poultry, 1/3 is rice (wet rice), 1/3 is onions, carrots, and other vegetables. This ratio is a guideline for proper cooking of pilaf. This means that cooking will require 1 kg of meat, 1 kg of vegetables and spices, and 800-850 grams of dry rice (1 kg wet weight).
How to cook pilaf: first, bouillon is prepared (authentic : zirvak – meat and vegetables fried in oil with spices and broth), and then rice is poured on top. Add rice ( devzira rice is the best traditional variety for pilaf) Close the lid and steam the rice, which absorbs the taste of meat, vegetables and seasonings.