Every housewife can cook delicious pilaf if she knows the tricks and avoids mistakes.
Sometimes it happens that one of the ingredients fails: the rice is too dry, the carrots are tough, the meat is old.
Traditionally, fatter meat is chosen for pilaf: preference is given to lamb and pork. However, pilaf will be tasty if you use chicken breast or turkey.
What's the trick? The answer is simple: the pieces of meat need to be fried in vegetable oil or baked in a hot frying pan. Then the juice will not leak out during the stewing process and the meat will remain soft.
Rice is pre-washed with running water, placed in a container with meat and hot water (boiling water) is added to cover the rice by about one finger.
The pilaf is ready when the rice is soft and crumbly. It takes about 2 hours to cook the pilaf.
To prevent the pilaf from being dry and bland, you can add a few tablespoons of olive oil. The seasoning will add aroma to the dish and give it a rich taste.
