Often when trying to cook pilaf, it can easily turn into rice porridge, but if you try, everything will work out.
We will tell you what 5 secrets can turn porridge into a real pilaf.
Secret one: meat
It should be juicy meat, because the rice should absorb its juice, be saturated with aroma, which is what the taste of pilaf generally depends on. In addition to lamb, you can use beef, at worst even pork will come in handy. It is better to choose ribs, shoulder, brisket or back, and from poultry - drumsticks or thighs.
Secret two: rice
Choose varieties with low starch levels. Parboiled rice is not suitable for this dish at all. To make the pilaf crumbly, the groats must be rinsed until the water runs clear. To make the rice cook faster, soak it in salted water for 1,5-2 hours.
Secret three: cooking
The ingredients are added gradually. The meat and onions are cooked first - in a large amount of vegetable oil or fat. After a golden crust is formed, carrots are added to them. Then salt, spices, and lastly - rice and hot water. Chopped herbs are added to the pilaf 5-10 minutes before serving.
Secret four: proportions
As you know, rice is poured with water, but in order not to dilute the true taste, the volume of fat should not be less than 1/3 of the volume of water. There should be a little more meat in pilaf than cereals.
Secret Six: Spices
In addition to garlic, salt, and pepper, it is customary to add cumin, barberry, and hot chili pepper to pilaf. But you shouldn't get carried away with aromatic seasonings.