Today I want to share with you some of his secrets, thanks to which I always get a tasty pilaf. There are not many, and at first glance, they may seem trifling. But believe me, that it was of little things and nuances develops taste of the dish (in this case pilaf) as a whole. Thus, we begin!
The secret of the first
I do not use any figure. I can not stand parboiled rice - it is some kind of tasteless or something, and pilaf with him but in general any other dish I do not like. Round grain rice pilaf too do not like some kind of porridge is always obtained.
I have tried different varieties of rice pilaf. And most tasty pilaf is obtained with "Jasmine" rice. This long-grain rice, which is grown mainly in Thailand and is more suitable for Thai and Asian dishes.
But I pilaf like it very much! Fragrant, tasty, crumbly, well holds its shape and absorbs flavors - the most it for pilaf! But I know exactly what to use pilaf and other varieties. But for me personally and my family pilaf like it with "Jasmine" rice.
Rice pilaf do not need to soak, or pilaf not get crumbly. The maximum that can be done - it's just rinse it in cold water immediately before lay in the cauldron.
The secret of the second
Meat pilaf, of course, you can use absolutely any. But I have my own preferences. For a delicious "real" pilaf I prefer lamb or beef - the result will be the best.
But the pork, chicken and turkey can also be used, but it turns out not so tasty. By the way, the meat I cut quite large.
The secret of the third
I will add in a lot of carrot pilaf. And always shred it into strips, and do not rub on a grater. Why I cut strips: as carrot pilaf does not fall apart, and if it is grate, then it just becomes a mess, it will be very small grains - it is not very tasty and beautiful. Therefore, cut long strips.
The secret of the fourth
As soon as I start to cook pilaf, first strongly heated oil in the cauldron and in the hot oil to pawn meat. It must immediately begin to brown - it will be tastier. In any case it is impossible to lay the meat on a heated pan, not - meat will just stew or boiled, and will not be tasty.
After 3-4 minutes after the meat I lay the onion and carrot and continue to just fry over high heat, stirring constantly. A few minutes later I salt, pepper and topped up with water. Bates fire and cook for about an hour, depending on what kind of meat is used.
The secret of the fifth
When lays rice, I just leveled him up, not stirred! Topped up with boiling water from the kettle, add spices and close. Will stir only when it is completely ready pilaf.
The secret of the sixth
I do not open the lid as long as the risotto is ready. It is very important! If you always open it, it will leave the hot steam and the resulting liquid can evaporate quickly and the rice still remains moist, the bottom will start to be burnt. Therefore, do not open!
The secret of the seventh
Mandatory ingredient in pilaf - garlic. I add it slices, not milled. You can put the entire head and whole. Clean the garlic is not necessary! Put it right in the skin, so it turns out is much more fragrant and tastier.
The secret of the eighth
Pilaf cook in a special cauldron. Previously, I was even cast iron pan with a thick bottom and walls in a pot pilaf will taste best.
Here are my secrets tasty pilaf. If you have something to share with me and other readers - write in the comments, it will be interesting to find out how you cook pilaf)) Everyone enjoy your meal!
If the article has to be useful and interesting - for sale, Like. You do not make it difficult, but very important to me, because I spend a lot of time and energy on the channel, I try for you. Thanks!