There is nothing complicated in preparing such a tasty and filling dish as pilaf. The most important thing is to follow the basic rules of preparation.
Cut the meat into cubes of about 2-3 cm, as for goulash.
Heat the oil in a large saucepan and brown the meat. Season generously with salt and pepper.
Cut the onion into strips, dice the garlic and lightly fry. Put the bay leaf in the pan. Deglaze with a little water.
Cut the carrots into large pieces and place them in layers on top of the meat without stirring!
Place a layer of uncooked rice on top of the carrots, do not stir! Season generously with bouillon powder.
Add enough water to cover the rice by about 2.5 cm.
Cover and simmer over low heat for about 30-45 minutes without stirring.
Towards the end, you can add a little water. However, it should not be soup, and the liquid should be completely absorbed into the rice.
Carefully transfer the rice to a large platter using a slotted spoon.
The traditional accompaniment is a fresh salad of tomatoes, onions and radishes.
