How to cook pilaf correctly so that it does not turn into mush: tips and recipe

Plov is a very hearty and tasty dish of oriental cuisine, the basis of which is cooked rice. A distinctive property of plov is its crumbliness, achieved by observing the technology of cooking rice and adding animal or vegetable fat to the plov, which prevents the sticking of grains!

Culinarian Yana shared on Instagram a recipe for a delicious, crumbly pilaf with meat that won't be like porridge.

Ingredients:

• steamed rice (basmatti, jasmine varieties) or long-grain rice
• meat (I use homemade chicken or turkey fillet)
• carrots
• onion
• 2 garlic cloves
• prunes
• dried barberry

Of the spices:

• cumin
• coriander
• zira
• hops
• oregano
• turmeric
• or a mixture of "to pilaf"

Method of preparation:

1. Chop onion and carrots, fry until golden.

2. Add the fillets, stir-fry and add the spices.

3. Pour in the rice and dried fruit. Pour in the water and cook under a lid.

4. Cook the pilaf under a lid until the water has evaporated.

5. Serve the dish hot!

Also on OBOZREVATEL you can read the recipes:

• Pilaf in a cauldron
• Pilaf with beef
• Pilaf on the fire

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