How to cook pilaf like in a restaurant? The secret that only professionals know

Plov is a dish that many associate with a holiday. But for some reason, at home it rarely turns out as tasty as in a restaurant.

The secret to the perfect pilaf is hidden in one little trick that only professionals know about. And today we will reveal this secret.

Let's start with choosing rice. Only certain varieties are suitable for pilaf: basmati, devzira or jasmine. They do not boil over and retain their shape.

Before cooking, the rice should be rinsed until the water is clear. This will remove excess starch, which makes the pilaf sticky.

Now about the meat. It is ideal to use lamb, but beef and chicken will also work.

The meat should be fresh and cut into medium-sized pieces. Fry it in hot oil until golden brown. This will seal in the juices and make the meat juicy.

The secret of the perfect pilaf is cumin. This spice gives the dish a unique aroma.

Add it along with onions and carrots, which need to be fried until soft. Also use barberry: it gives the pilaf a slight sourness and a beautiful color.

Now about the broth. It should be hot and poured over the rice. Do not stir the pilaf while cooking: this will make it mushy.

Cover the cauldron with a lid and cook over low heat. The rice should absorb all the broth and become crumbly.

Finally, add the garlic. It needs to be stuck into the middle of the pilaf whole. Garlic will add aroma to the dish and make it even tastier. Let the pilaf sit for 10-15 minutes before serving. This will allow the flavors to mix.

Now you know the secret to the perfect pilaf. Try these tips and you will be surprised at how delicious this dish can be. Your guests will definitely ask for more!