Pilaf refers to eastern dishes, and despite the fact that its basis is rice, it is radically different from the usual rice porridge. Not to mention the meat that is part of the dish, the rice itself in the pilaf is simply necessary to be crumbly so that each separate grain is felt.
And if when preparing this magic dish you have been failing in the form of a pepper, do not rush to despair, but try the given methods below to save the overclocking pilaf.
How can you fix the over -pilaf?
- Remove the salt from rice ... rice! To do this, lower it into hot pilaf gauze or ready -made portioned bag with rice. Let him stay in your pilaf for about half an hour, during which you will need to move it on the dish so that excess salt is absorbed in all places.
- If rice absorbs not only salt, but also humidity, you can add a little boiling water, and even better - broththat will remove dryness.
- Use dried fruits. By the way, they are in many recipes of pilaf, therefore, if you soak and add prunes, raisins or dried apricots to the overclocking pilaf, your dish will not only become less salty, but will also acquire a new taste.
- An indispensable assistant in getting rid of excess salt - raw potatoes. If you boil it in rice from 5 to 15 minutes, she will take excess salt on herself.
- Another method tested by time is the addition of pre -fried vegetables or an increase in the amount of rice (just add boiled rice).
- Acid It can also help in the fight against a small peremol. Drop a little vinegar (better than wine or apple) or lemon juice. Grenade grains or any other berries with sourness can also help fix the situation.
- Pull a little rice from pilaf and rinse it with cold water, then return to the pilaf and warm it.
You see, the pilaf overcame can not only be saved, but also give it an unusual taste. Vegetables, sourness, dried fruits or rice itself will help this. The main thing is not to salt the adders added, and then your pilaf will appeal to everyone who will try it.
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Video: Cooking pilaf
