Pilaf that always turns out crumbly: how to cook

Very often, rice pilaf turns out sticky and looks more like porridge. It depends on the type of rice and when you add the cereal to the water. Even the temperature of the water matters.

The idea of making the perfect crumbly pilaf is published on the Instagram page of food blogger Halyna with the nickname cooking_with_gala.

Ingredients:

• 800 g of veal
• 2 onions
• 2 carrots
• 100 ml of oil
• 1 tsp. of salt
• 500 ml of water

• 1 tsp. of salt
• 1/4 tsp. of black pepper
• 1/4 tsp. black pepper
• 1 tsp. smoked paprika
• 3-5 cloves of garlic
• 250 g of rice

Method of preparation:

1. Cut the meat into pieces. Heat the oil, and fry the meat.

2. Add chopped onions and carrots, and simmer for 10 minutes.

3. Add salt and hot water.

4. Simmer for 50 minutes. Add seasoning.

5. Rinse the rice thoroughly in water, put it on top, and smooth it out without touching the meat. Add water (250 ml).

6. The water should cover 2 cm above, this is the secret of delicious and crumbly pilaf. Simmer over high heat for 20 minutes under the lid.

7. Pierce with a spatula, and insert the garlic cloves.

8. Wrap the lid with a towel and simmer over low heat for 20 minutes. The pilaf is crumbly.

9. Serve pickled or marinated cucumbers, tomatoes, and salad with pilaf.