Pilaf with crumbly rice and beef in a cauldron on the stove

Regardless of whether pilaf is cooked in a cauldron or a slow cooker, it often turns out sticky rice with meat, which confuses the housewives. In order for pilaf with beef in a cauldron to be crumbly, aromatic and tasty, you need to know some simple rules. Take the meat chilled or properly defrosted, that is, in the refrigerator, so that there is no sharp temperature drop. The most crumbly pilaf is obtained from the "Devzir" or long-grain rice variety. For pilaf in a cauldron, meat, rice and carrots are taken in equal quantities, the ratio of water to rice for beef pilaf is 3: 1. Pilaf will not be pilaf without cumin, barberry, garlic and hot pepper.