What to do if you overpot the pilaf? How to fix it

Unfortunate incidents in cooking can happen to anyone. This is not a cause for discouragement, but ample opportunity for experimentation. If you peppered the pilaf, with the help of small tricks you can not just fix the taste, but also give it a spicy note. It's quite possible that this will later go into the family recipe piggy bank.

What spices are used to make pilaf

Rice itself is unleavened. It is usually eaten with vegetables, sauces, spices. Pilaf has a very rich flavor and it would not be possible without a whole bouquet of spices. The recipe may vary not only in different countries, but even in neighboring yards. Nevertheless, the dish is not without:

• black and hot pepper;
• Zira;
• turmeric;
• barberry;
• saffron.

Excessive spice is not good for the body and significantly worsens the taste of the dish. By their properties, both types of pepper stimulate the appetite, but they can also cause burns of the mucous membranes, as well as exacerbation of gastrointestinal diseases. Everything is good in moderation. If the proportions of spices are wrong, the situation should be corrected in the first minutes after discovering this deficiency.

It is worth taking into account: if the spiciness is not very strong during cooking, then perhaps by the time it is ready it will return to normal, because the spices lose some of their pungency during the heat treatment.

Methods for removing bitterness from peppers

You can save the dish in several ways.

1. At the stage of laying the rice, it is enough to increase the amount of this ingredient, no longer adding salt and spices.
2. Prepare a second portion, but unleavened, and mix with the original version. After standing for a while, the pilaf will acquire a unified taste without excessive spice.
3. The juice of the lemon or lime breaks the structure of the spices quickly. It should be freshly squeezed, the fruit should be taken only fresh. The juice is added literally drop by drop, with the control of the result.
4. A mixture of sugar or honey with lemon juice gives excellent results. It also works as a neutralizer of bitterness and also requires careful use.
5. One option is to add whole or chopped carrots in large pieces. It is removed from the dish after 10-15 minutes. It takes the bitterness with it.
6. As an option, a mixture of cheese and mayonnaise or sour cream is often used. It is evenly distributed on the surface of the pilaf and put in the oven for 5-10 minutes. This removes unnecessary burning, giving the dish an unusual creamy taste.

These little secrets will eliminate the negative effects of a large amount of spices, but it is best to just use measuring spoons and not be distracted when doing such an important thing as adding seasonings.