Known colloquially as "town rice," Konuralp Rice has a history dating back to the 1800s. With its unique regional heritage and its designation as "the Rice of the Ottoman Palace Kitchen," Konuralp Rice has maintained its status as one of the indispensable sources of flavor from its time to the present day. Below is the ingredient list and preparation information for Konuralp Pilaf for 16 people.
What are the Ingredients for Konuralp Pilaf?
8 cups Konuralp Rice
1 kg bones (for 6 cups bone broth)
1 kg diced beef
½ kg chickpeas
½ cup vegetable oil
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons pickling salt
6 cups water
How to Make Konuralp Pilaf
The bones are soaked in cold water overnight, thoroughly washed, and placed in a pot. The bones are boiled in enough water to cover them for approximately 1-1.5 hours until the marrow is released. Next, a clean cheesecloth is placed over a sieve, and the bone broth is strained to remove any sediment and transferred to a clean container.
Eight cups of Konuralp rice are soaked in lukewarm water with two tablespoons of brine salt for 1-2 hours. Then, to prevent the rice from breaking, it is rinsed thoroughly with plenty of cold water using a sieve, without touching it by hand. Six cups of bone broth and six cups of water are brought to a boil in a pot. Previously boiled chickpeas, boiled and shredded diced meat, salt, and pepper are added to the boiling water and simmered. Then, the soaked rice is added and cooked over low heat for 10-15 minutes until the water is absorbed. The pilaf is removed from the heat and, using a rolling pin, gently stirred from the inside out, then left to rest for 30 minutes. While resting, the pot is wrapped in a tablecloth.
Homemade phyllo dough or thin flatbread is soaked in lukewarm water and wrapped in a tablecloth to keep it soft until serving. The cooked rice is transferred to a tray, and served with phyllo dough or thin flatbreads placed on top.