Pilaf is loved and appreciated for its rich taste and aroma.
One of the key ingredients of pilaf is meat, which makes the culinary masterpiece especially appetizing.
You need to be careful when choosing it, so as not to encounter unpleasant moments while tasting the dish.
Type of meat
Beef, lamb or chicken are usually used for pilaf. Beef has a delicate taste and juicy texture, lamb gives the dish a special aroma, and chicken makes it more dietary.
The choice of meat depends on your preferences and the main traditions of preparing a culinary masterpiece.
Meat quality
It is important to choose quality meat to get the best result. Pay attention to the freshness of the product, its color and smell.
Meat should not have any foreign smells, and there should be no signs of spoilage on its surface. If possible, buy farm products, the quality of which is beyond doubt.
Preparing meat
Before cooking pilaf, you need to properly prepare the meat. Clean it from excess fat and films, cut into medium-sized pieces.
It is better to use meat with bones, as it will make the dish tasty and aromatic.
Marinating meat
To make the meat more juicy and flavorful, you can prepare a marinade. Ingredients such as onion, garlic, spices and vegetable oil are suitable for beef.
Lamb can be marinated with yogurt, lemon juice and spices. The meat is kept in the marinade for at least an hour before cooking the pilaf.
Using spices
To give the pilaf a special taste and aroma, use various seasonings and spices. Turmeric, cumin, coriander, cilantro - all this will help to create a unique culinary masterpiece.
However, do not overdo it with seasonings, so as not to interrupt the natural taste of the meat.
Cooking pilaf is a real art. It is important to monitor the temperature during cooking so that the meat becomes tender and juicy.
Usually the product is stewed together with rice under a lid on low heat until done. This allows all the ingredients to soak up each other's flavors and create a unique taste!
We've previously talked about keeping your recipes clean .
Author: Valeria Kisternaya
