Many times I have received questions regarding the preparation of pilaf, although it seems to me the simplest possible food, it is also the most complicated because here you have some tips. The basic ingredient, rice, is very important - if you want more sticky pilaf with juice, choose round grains, if you want pilaf grain with grain and drier look for long rice. I'm somewhere in the middle, I like it to be grain by grain, but soft and without juice, I don't like to see it porridge.
Preparation time - although it doesn't take long to do it, I pay a lot of attention to the previous preparation, after I turn off the fire. A perfect pilaf is one that is left to swell slowly, without boiling much.
So, there would also be water, the rest of the vegetables you put in them, the actual preparation method. But the biggest thing is to be patient and reserve about 2 hours to make an exemplary pilaf. Of course, with the correct instructions.
I improvised this recipe, that's how I make pilaf in general, but I also change vegetables - spinach, green peas, broccoli, etc. The vegetables that remain unchanged are onions and carrots.
