It is enough to take into account one nuance to make a real Central Asian dish from rice and meat.
Otherwise, you will only be able to cook unappetizing porridge, which people will push aside and refuse to eat.
Sticky rice with vegetables and meat on the table appears due to a mistake related to water. It only takes the wrong amount of water to ruin the dish.
Many housewives use cold water. This is the key mistake in cooking pilaf. The meat loses its juiciness, and the grain sticks together.
To make the dish a success, you need to add boiling water. But there is a nuance here too. First, place a skimmer over a deep frying pan or cauldron, and then pour in the water. Thanks to this trick, the rice will remain crumbly.
Not only onions and carrots are added to pilaf. You can throw in whole cumin seeds, garlic, barberries, raisins, dried apricots or quince. And for lovers of spicy taste, cooks recommend hot pepper (fresh or ground).
