The meat will melt in your mouth: this is what experienced cooks add to pilaf
This pilaf can even be served on a festive table instead of boring potatoes.
Some cooks face a problem: the rice is overcooked and crumbly, but the meat lets you down. The tough and fibrous ingredient reduces all efforts to zero.
To prevent history from repeating itself next time, you can use an old chef's trick that has been tested by many chefs.
The meat should first be lightly fried in vegetable oil with the addition of spices and herbs. When it is slightly browned, add water and simmer under a closed lid.
Then the carrots and peppers are chopped. The vegetables are also added to the meat and stewed. Only after this comes the rice's turn. It is poured with water and left to cook until done.
Rice for pilaf is taken with low starch content, transparent and strong. The grains are of medium length, absorb water and fat well. Uzbek and Tajik varieties (white alanga, devzira, oshpar) are perfect for this dish.
