When preparing pilaf, each housewife has her own preferences and proprietary secrets, but the basic set of products usually remains the same: meat, rice, onions, carrots, garlic and aromatic spices.
However, to achieve that very crumbly texture of rice, which distinguishes real pilaf from ordinary rice porridge, it is not enough to simply follow the list of ingredients. It is much more important to understand the technology of the process, says Elena Tarasova, author of the blog “Culinary College” (18+).
How to cook crumbly pilaf
Meat selection. You don’t have to limit yourself to traditional lamb—pork, beef, or even chicken are perfect for pilaf. The main condition: the meat must be fatty enough so that it imparts its taste to the rice. It should be cut into large pieces so that the inside of each piece remains juicy and does not dry out.
Carrot. Be sure to cut the carrots into neat strips rather than grate them. You should not use a grater as this will cause the vegetable to lose its shape and texture. Finely grated carrots quickly boil, turning the dish into mush.
Proportions and water temperature. The classic ratio of rice and water should be 1:1 so that the cereal absorbs exactly as much moisture as needed. In this case, it is necessary to use water that has just boiled, so the rice will remain dense and will not stick together.
Tricky life hack
5 minutes before the end of cooking, you can place a few pieces of bread on top of the rice (even stale bread will do). The bread will absorb excess moisture, gently distributing it over the surface, which will ensure a perfectly crumbly pilaf structure without excess liquid.
Serve the dish hot, immediately after cooking, when the aroma of spices and meat is most pronounced.
