Mistakes in preparing pilaf

Plov is a great food for people who monitor their health. First, a successful combination of proteins and carbohydrates saturates our body for a long time. Secondly, the correct pilaf does not get fat.





And, thirdly, boiled (boiled, not fried) rice and carrots are the most useful food for those whose stomach is already spoiled by various curative fasting.





But such a dietary dish can be spoiled. "Site" 7 unforgivable mistakes that beginner cooks make on the way to the perfect pilaf.

How to make delicious pilaf

1. Wrong rice
   We will not go into the listing of varieties, prices and names. The easiest way to find rice in the store is marked “for pilaf”. Perhaps it will be a little more expensive, but definitely will not turn after five minutes of cooking into a smear.
   
   
   
   Basmati and Jasmine varieties will be a good choice, but true connoisseurs prefer the king of Uzbek rice - Devzir rice, specially bred for pilaf preparation.
   
   It has a rather thick elongated grain, covered with pink “powder”. Devzira does not boil, does not stick together, absorbs a lot of water and fat, so the pilaf prepared from it has a rich taste and aroma.
   
   
   
   
   
2. Non-compliance with proportions
   Regardless of the chosen recipe or variety of rice, you need to clearly adhere to the recommended proportions of meat, rice, carrots and onions. 1 kilogram of rice is 1 kilogram of meat. For 1 kg of meat - at least 500-800 grams of carrots and 300 grams of white or yellow onions. Onions can be added more, but then it will be difficult to roast properly.
   
   
   
   
   
3. Wrong dishes.
   Perfect. pilaf - cast-iron Kazan with thick walls and a good, heavy lid, because enough time pilaf should be prepared under the lid. However, in the absence of a cauldron, a cast-iron duckling with a lid will fit.
   
   
   
4. Little fat
   According to the rules, 1 kilogram of rice requires 250 or 300 grams of oil. The amount of fat depends on the taste, crumbness and aroma of pilaf. It is in the oil that vegetables with spices give off the aroma, and then all this goes into rice. For better taste, it is recommended to mix vegetable and animal fats. It is very important to hot the oil, because vegetables should be deep-fried and immediately fried. If the fat is low, or it did not have time to warm up, then the products will begin to lose juice.
   
   
   
   
   
5. A roast, not a zirwak.
   It is Zirvak that largely determines the taste and aroma of pilaf. For its preparation, it is not enough to roast meat with carrots and onions. Vegetables and meat are roasted in fat and then stewed in spice-flavored broth until the meat is ready. And then the rice is introduced. It is believed that the slower the zirvak is prepared, the better its taste will be. The optimal period of languish on a slow heat is 2-3 hours. Zirvak should languish, and not boil violently in the process of extinguishing.
   
   Rapid boiling leads to the fact that the onions and carrots are completely boiled and turn into porridge, the gravy becomes cloudy, and the rice is glued into an unappetizing mass.
   
   
   
   
   
6. A lot of water.
   Water is one of the main ingredients of pilaf, its consistency depends on it. When cooking ordinary rice, two parts of water are added to one part of rice, but this proportion does not work with pilaf. First, the rice is thoroughly washed beforehand, absorbing moisture. Secondly, a lot of juice is released from carrots and onions. If you add 2 parts of water, you get smear, if you pour a little, then the rice will not be able to prepare. The optimal volume ratio is 1.2 parts water per 1 part rice.
   
   
   
   
   
7. Lack of spices
   Cooking pilaf without spices is a culinary crime. Plov can be cooked even without rice, but the spices in it are the main ingredient that imparts taste, aroma and sharpness. According to the rules, spices are added to the zirvak. Be sure to present cumin, paprika, pepper, garlic head and salt. On sale there are many ready-made seasonings for pilaf, but, if desired, you can make your own version, for example: cumin (cumin), chili peppers, crushed barberry and saffron.
   
   The most delicious pilaf It turns out with whole cumin seeds, they give a more saturated smell. Dried barberry berries have a natural acidity and are very rich in vitamin C. Saffron gives the dish a bright yellow color and a spicy-burning taste.
   
   
   
   
   

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