6 frequent mistakes that even experienced housewives make when preparing pilaf

0

Even if you bought the highest quality products, chopped all the ingredients according to the instructions, and prepared pilaf according to the traditional Uzbek recipe, the dish may not turn out well.

Details

There are several reasons why instead of crumbly pilaf, rice porridge appears on the plate:

• Unsuitable rice. To make real pilaf, put in your shopping cart the rice whose packaging says that it boils and does not stick together during cooking.
• Not enough meat. According to the classic recipe, the amount of meat should be equal to the amount of rice.
• Incorrect utensils. Pilaf can only be cooked in a cauldron. If there is nothing else, then a thick-walled cauldron will do. A saucepan will not replace the necessary utensils.
• Lack of zirvak. Zirvak is a juicy, aromatic and tasty sauce for pilaf, which is obtained after you fry the meat, onions and carrots, add a little water and simmer this mixture for 5-10 minutes.
• Lack of spices. The essential ingredients of pilaf are zira, saffron and barberry. In addition, salt and pepper are used.
• Excess water. For a kilogram of rice and the same amount of meat, you need 1-1.2 liters of water.