How to cook pilaf correctly: Yevhen Klopotenko shared useful tips

Pilaf is one of the most delicious and satisfying dishes that you need to know how to cook properly because it is very easy to turn high-quality cereal into ordinary porridge if you cook it incorrectly.

Culinary expert Yevhen Klopoteno has shared on his website how to cook delicious pilaf, how to choose rice for it, and what meat is best to use to make it truly delicious.

1. Rice

The cook advises to cook pilaf with rice.

"If you want the dish to be crumbly, then give preference to basmati or devita," advises Klopotenko.

All you need to know when choosing rice for pilaf is that it should be medium-long, pearly, and absorb water and fat well.

To prevent it from turning into porridge during cooking, rinse it well before cooking in clear water to remove starch dust.

"Rice can be soaked for 20 minutes," the chef recommends.

2. Meat

"You can cook pilaf with any meat. The classic options are lamb and pork, but if you want a more dietary option, give preference to chicken, rabbit or turkey," Klopotenko explained.

3. Vegetables

Some foods should always be in pilaf, regardless of the recipe, and these are onions and carrots.

"Onions can be cut into half rings or rings, and carrots into cubes," advises Klopotenko.

4. Oil

Sunflower, olive, or sesame oil is suitable for cooking pilaf.

As for the broth, you can fill the pilaf with vegetable or meat broth, as well as plain water.

5. Spices

Spices are what give pilaf its flavor and aroma.

"As a rule, barberry, cumin, garlic, and ground black pepper are added to pilaf," Klopotenko summarized.