In Poland, onions are very juicy. In addition to that, gas has low intensity. As a result, it takes a lot of time to sauté onions, and onions are almost impossible to deep fry on the pan. To fight the situation, I bought 1kg of dried onion flakes.
Today, I tried to cook pilaf/plov/pulau/polao using onion flakes. The onion quickly acquired the color of chocolate, and the dish tasted bitter.
What can I do to cook pilaf/plov/pulau/polao using onion flakes properly so that the dish doesn't taste bitter?
- 400g of basmati rice
- 4 cups of water
- 2/3 cup of dried onion flakes
- 1 teaspoon of ginger powder
- 1 tablespoon of dried garlic flakes
- 1.5 teaspoons of salt
- three tablespoons of butter chunk
- 0.25 cup of sunflower oil
- 0.5 teaspoons of cinnamon powder
- 0.5 teaspoon of cardamom powder
- 10 whole black peppers
- 5 cloves
- take a Chinese wok
- heat butter and oil together in the wok
- fry onion, garlic, and ginger in the oil for a few minutes until they seem fried
- add rice
- add salt
- roast the rice and mix it well with onion, garlic, and ginger until the rice looks well roasted
- add water and cover the wok with a lid
- cook for 10 minutes