Cooking pilaf is an art that not everyone can master.
The thing is that most people make 5 typical mistakes during the cooking process.
Practical advice on how to prepare the right pilaf is shared by the culinary expert of TUT NOVOSTI, chef and fourth-class baker Yulia Arkhipova .
Typical mistakes when cooking pilaf
The first and most important mistake is the wrong choice of meat. Authentic pilaf is cooked exclusively with lamb or beef, otherwise you will not be able to achieve that very taste.
The second mistake is the wrong rice. For pilaf, only long-grain rice is used, which does not stick and swells well.
The third mistake is the wrong ratio of ingredients. For a real pilaf, there should be 1.5 kilograms of meat for every kilogram of rice.
The fourth mistake is not enough fat. The rice will definitely be tough, and the meat will be tough, if you skimp on vegetable oil or fat.
The fifth mistake is not following the cooking technique. Ingredients are added in a certain sequence, which must be followed.
Earlier we wrote about how to properly cook pilaf with lamb.
Expert: Arkhipova Julia
