Why it is not possible to cook yellow pilaf: the main mistakes of cooks

Pilav is a popular dish of Eastern cuisine, which many people like. However, not everyone knows how to cook it correctly.

Details

If you do not know exactly how to add certain products and what is the true composition of the ingredients, then you get rice porridge with meat.< /p>

Traditional pilaf should be a pleasant yellow color. But not all housewives manage to achieve this.

Eastern cooks have their secrets, which many do not know about.

Which of them should be used:

< li> Turmeric is always present in pilaf. This spice is added not only because of its taste and useful properties. The fact is that turmeric is a natural food coloring. It is she who gives a stunning yellow shade.
1. You should not take carrots for cooking, the taste of which you are not sure. The sweet vegetable gives more juice, thanks to which the pilaf turns out yellow.
2. 3 Also, few people know that natural carrot juice should also be added to the pilaf. It is simply added to frying.
3. In addition to carrot juice, you should add broth. These two components should replace water. The richer and brighter the flavor of the broth, the tastier the pilaf will be. In addition, this is one of the ways to “color” rice in a yellow color.
4. Do not forget that saffron should be included in the composition of spices for pilaf. Without this spice, it will not be possible to achieve a characteristic saturated shade.