It will turn into porridge: top 3 most common mistakes in cooking pilaf
Pilaf is a very tasty and satisfying dish that requires the right ingredients. However, very often pilaf turns into porridge when cooked.
Delicious pilaf
Cook Valentyna shared useful tips on how to cook crumbly pilaf with meat and vegetables on Instagram.
Recipe for pilaf
Source: Screenshot of the cook's recipe on Instagram
You use steamed rice
Pilaf is a rather fatty dish, and steamed rice will only spoil it as it simply won't absorb fat.
Basmati and jasmine rice are best for homemade pilaf, and you need to choose non-starchy varieties!
Rice for the dish
You do not add carrots
Carrots are essential for cooking pilaf. For 1 kg of meat, you need to take at least 0.5 kg of carrots. Be sure to cut them, not grate. Cut into rings of about 0.5 cm and each ring into 3-5 pieces.
In general, it is believed that the correct proportions of pilaf are 1:1:1:1 (rice, meat, onions and carrots).
Carrots for the dish
What meat to add to pilaf
Real pilaf is made from lamb. However, high-quality lamb is not so easy to find. You can cook the dish even with pork or veal or even mussels and chicken.
Ready-made pilaf
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