Properly prepared pilaf tastes different from what is prepared in the canteen.
Experienced housewives know the tricks of preparing the right pilaf, which many people don’t even know about.
How to cook delicious pilaf
The dish will turn out incredibly tasty if you fry the rice for the pilaf first and then start cooking.
And these are not all the secrets of preparing delicious and juicy pilaf.
Pilaf is prepared using the following ingredients: meat – 500 g, rice – 500 g, the same amount of carrots, several large onions, vegetable oil – 300-400 g, a tablespoon of raisins, herbs and spices.
In a frying pan heated with vegetable oil, fry the onion in half rings. Add the meat to the onion and continue frying until golden brown. Add carrots, raisins, spices to taste.
Why does pilaf need raisins?
Rice goes well with raisins, and raisins and rice go well with meat.
The pilaf is not as dense in taste when it contains not only rice, meat, carrots, onions and spices. Raisins soften the taste of pilaf, making it sour-sweet and unusual.
The meat and vegetables are covered with water and boiled until the carrots soften. In a separate frying pan, the rice is fried for 5 minutes, the meat is taken out of another pan, the rice is put in there, and water is added.
The pilaf is cooked until the liquid evaporates and left for 20 minutes, then the meat is returned and it can be served.
