Plov is the pride of Uzbek cuisine. However, it turns out that many of us have prepared plov incorrectly. According to chefs, if you don't pay attention to some important aspects, the true taste of the dish will be lost.
The first mistake is adding meat too early. Many people fry meat before onions, but specialists recommend first browning the onions and then adding the meat. This gives the pilaf a beautiful color and delicious zirvak.
The second mistake is not washing the rice well. Rice should be rinsed with cold water at least 5-6 times, otherwise the pilaf will become hard or sticky.
The third mistake is adding the amount of rice and water based on emotions. For real pilaf, a precise amount is needed: 1.3 liters of water per 1 kg of rice. Then the pilaf will turn out not only delicious, but also beautiful.
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