How to fix spicy pilaf

Everyone knows that fresh jellied meat is practically not edible. And not every set of spices is suitable, if they are incorrectly selected, you just get rice with meat. But sometimes there is a bias in the other direction – too many spices are put into pilaf, and if in the case of paprika and barberry it is almost impossible to make a mistake, then hot pepper is able to turn a thermonuclear weapon from a canonically verified set of products. But the situation can be remedied.

The first method is the most effective!

If you notice a problem during the cooking process, then add more of the remaining ingredients. Alternatively, prepare the same portion of the dish, but do not add spicy foods. Stir both portions after cooking.

The second way:

You will need: eggs, cream (any percentage) and cheese. Take a bowl, break eggs into it, add cream and stir (the amount of eggs and cream depends on the amount of pilaf). Place the pilaf in a baking dish and cover with the contents of the bowl. Place in the oven. After 5-7 minutes add the grated cheese and in 10-15 minutes the dish will be ready. The result is a casserole. The cream will remove the spiciness of the dish.

The third way:

Serve with sour cream

The fourth way:

Try to divide into parts and add more rice separately cooked not until fully cooked

Fifth way:

Say it’s an Indian dinner tonight – and serve plenty of bread and tomato juice. ?

Sixth way:

Freeze pilaf for later to use as a soup dressing. And cook yourself a delicious pilaf from the very beginning according to all the rules.

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