When to add garlic to pilaf and why do they put a whole unpeeled head

Housewives argue: when to put garlic in pilaf - at the beginning of cooking or at the end?

Garlic should be placed in the center of the mound of rice poured into the cauldron at the very beginning of cooking.

This is how to prepare a real Uzbek pilaf, cooks assure.

Interestingly, in Central Asia, garlic is not peeled for pilaf.

The fact is that the garlic husk gives the dish the same spicy aroma. All the spice juice will give the rice.

And if you add peeled garlic, only its boiled taste will be felt in the dish. It is enough to wash the garlic for pilaf.

Although some recipes state that the spices should remain in the pilaf until the end of cooking, it is better to remove the head of garlic after 15 minutes.

Practice shows that if you do not remove the garlic in time, the dish can become bitter.

If you follow this rule, the taste of pilaf will turn out as it should be - spicy, with garlic and meat aroma.