Want perfect pilaf without a cauldron? You can cook it in a regular frying pan — the rice is crumbly, the meat melts in your mouth

Those who try pilaf prepared according to this recipe say that it has changed all their ideas about the dish.

All you need is a deep frying pan with a thick bottom. At home, it will become an alternative for city housewives.

Grandmother Zarina from Tashkent: “We used to use cast iron pans – they retained heat like a cauldron.”

Fry 500 g of meat (beef or chicken), add chopped onion and carrot, pour in 2 cups of rice and pour boiling water so that the water covers the cereal by 2 cm. Simmer under the lid for 20 minutes.

Secrets

Use parboiled rice - it doesn't stick together.

Add cumin and barberry for flavor.

Do not stir the pilaf until it is ready - this will break the layers.

Reader Alina from Ufa: “Even my mother-in-law, who has been cooking pilaf for 40 years, praised it!”

Chefs assure: in a frying pan with a thick bottom, the heat is distributed evenly, like in a cauldron. The main thing is not to lift the lid for the first 15 minutes.

This is confirmed by numerous experiments conducted by “ordinary” cooks: this type of pilaf is not inferior to the traditional one.

Lifehacks

Leave the pilaf under a towel for 10 minutes after it is ready - the rice will “cook” and become ideal.

For color, add turmeric or saffron.

Use chicken thighs - they are juicier than breasts.