Pilaf is often chosen by housewives who would like to prepare a tasty and filling dish for the whole family.
However, it is difficult to actually prepare high-quality pilaf.
There are a lot of nuances to consider, including the technique for cutting carrots, the amount of onion, and the type of rice.
But this does not stop the chefs.
What 3 tricks will help make pilaf more delicious?
The Importance of Choosing the Meat Component
You can cook pilaf with any kind of meat, although the classic recipe emphasizes lamb. Therefore, it is important to understand that the chosen type of meat should be juicy, fatty and soft.
If the meat is of poor quality, then the pilaf can hardly be called successful.
Suitable rice
If you decide to cook pilaf that will be similar in taste and aroma to the original dish, then you should pay attention to rice varieties from Uzbekistan and Tajikistan.
But popular varieties for side dishes, porridge and sushi are definitely not suitable for pilaf.
Spices
One of the key components of a successful pilaf is spices. They give it a characteristic aroma. It is noteworthy that the composition of spices can vary depending on your preferences.
Always try to add saffron, cumin, barberry, turmeric, pepper. Other spices can be added as desired.
