Technique guide

How to Keep Palov Rice Separate

Distinct grains come from starch control, careful hydration and finishing the rice with steam rather than aggressive stirring.

  1. 1.Rinse the rice repeatedly until the water is much clearer, then soak it before cooking so hydration starts evenly.
  2. 2.Build and season the zirvak first. The rice should enter a flavorful base rather than needing heavy stirring later.
  3. 3.Add rice in an even layer and avoid mixing it deeply into the meat and carrots once the final cooking stage begins.
  4. 4.Cook until the liquid drops below the rice surface, then mound and steam gently under a lid.
  5. 5.Rest before fluffing so the grains firm up instead of breaking while very hot.
Uzbek PalovUse the technique in the full recipe.Cook →What Is Devzira Rice?Why the traditional rice is useful for palov.Read →