Pilaf is a difficult dish to prepare, but the result is usually always worth the effort and time spent.
Still, it’s hard to find a person who would refuse a fragrant and filling treat.
During the cooking process, chefs pay special attention to the preparation of rice.
It shouldn't resemble porridge, and there shouldn't be any lumps. This only spoils the appearance of the treat.
But it is important to prevent such trouble.
And if this does happen, then the excess liquid can be removed so that the pilaf on the plate is appetizing, aromatic and crumbly.
To do this, you need to prepare several pieces of bread or even crackers. And you need to put them on a flat plate, and then this plate needs to be lowered into the cauldron with pilaf. You need to make sure that the plate is light on the pilaf, but there are "gaps" along the edges.
Then the cauldron should be covered with a lid.
After 15 minutes, the stale bread will have absorbed all the excess moisture.
As a result, the dish will be crumbly and appetizing.
