Every housewife has her own recipe for making pilaf, which sometimes differs greatly from the classic one.
Moreover, experiments with the recipe sometimes lead to unpleasant consequences.
Chef and culinary expert Yulia Arkhipova told us which ingredient can ruin the taste of pilaf.
What not to add to this dish
Some housewives add tomato paste to pilaf.
However, this ingredient does not have the best effect on the taste of the pilaf and its appearance.
In addition, the paste is unlikely to make the rice crumbly, as it disrupts the texture of the dish.
Therefore, instead of pilaf, you can just get rice porridge.
Spices for pilaf
The taste of pilaf depends not only on the ingredients, but also on the right spices.
Traditionally, barberry, saffron and cumin are used for pilaf. They will help to give the dish a bright taste and aroma.
Only spices also need to be added correctly. This needs to be done during the process of stewing vegetables and meat.
Subtleties of cooking
It is important to choose the right rice for pilaf. Otherwise, the dish will not be crumbly.
Rice for pilaf should be transparent and firm. At the same time, its starch content should be low.
For example, Tajik or Uzbek varieties are good for pilaf.
But Indian rice varieties are not suitable for this dish. Nor is parboiled rice suitable for it.
Earlier we talked about why professional chefs sprinkle meat with powdered sugar.
Expert: Arkhipova Julia
