What is better: cut carrots for pilaf or grate them on a large grater

Carrot is a mandatory and constant ingredient for pilaf.

There are several options for grinding this vegetable: it can be cut, or it can be grated.

The second option is better in terms of speed.

Experienced chefs still recommend chopping carrots with a knife.

Why is grated carrot not suitable for pilaf?

Of course, any housewife wants to save time when cooking pilaf.

Some people rub the orange root fruit on a grater for this purpose.

Of course, in this case, a little less time and effort will be spent on creating the dish. However, you don't need to grate carrots.

The fact is that during cooking, this ingredient will change its consistency and resemble porridge, which is undesirable for pilaf.

According to the "classic" recipe of the dish, it is better to cut carrots for it. And it should be done in a special way - not in cubes or rings, but with straws.

There are also recommendations related to grinding the rest of the ingredients for pilaf.

Yes, it is preferable to cut the meat coarsely, and the onion thinly and into half rings.