The ratio of rice and water for pilaf

Of the many options for shrimp and rice dishes, many choose pilaf. This hearty and at the same time light dish can be quickly prepared both for a family dinner and for gatherings with friends. Cooking pilaf in a cauldron.

In an ordinary frying pan with high edges, you can quickly and easily cook pilaf, which will not differ in taste from that cooked in a cauldron. We cook pilaf with duck (properly processed in advance), take high-quality rice, seasonings, add some vegetables and in an hour and a half you get a fragrant and crumbly dish for a family dinner.

The recipe for cooking pilaf in a cauldron on an open fire, as a delicious oriental dish, is still relevant today, because many people like to sit in a campaign of friends in nature and in the fresh air. Having fulfilled some of the features - the ratio of meat and vegetables 1: 1, thorough rinsing of the rice, a sufficient amount of oil - you are guaranteed the success of this delicious dish. Cooking pilaf with duck, of course, is better with homemade.

If you want to cook meatless pilaf, chickpeas are a great option. In terms of nutritional value, it is almost similar to meat, rich in protein and dietary fiber. The cooking process is not much different from the traditional pilaf: first we make a zirvak from vegetables and spices, then we put the previously soaked and boiled chickpeas, rice and pour in water. Simmer until rice is cooked.