There are several culinary tricks, without which it is difficult to cook pilaf or another dish.
Pilaf is no exception in this case, and therefore it is worth paying attention not only to the quality of the products, but also to the dishes in which it will be prepared.
The rest is a matter of technique.
The right dishes
You need to cook pilaf in a dish with a thick bottom, and preferably in a cast-iron cauldron or frying pan. But even in this case, the rice can burn.
The mistakes of the housewives
For example, when cooking rice in a cauldron, water can quickly evaporate from it, so pilaf is cooked only on low heat.
If water or broth evaporates very actively, top them up during cooking.
Pour the liquid into the rice so that it rises a couple of centimeters above the cereal.
The trick with boiling water
If the broth boils, even if you constantly add water, make holes in the pilaf with a spoon in several places and pour boiling water into them, turn down the heat, cover the cauldron with a lid and cook for another 30 minutes.
But even if in this case the pilaf burns, try to cook it in an oven or a slow cooker.
