Firstly: The quality of the rice is of particular importance when making pilaf. The most popular is considered to be Fergana devzira rice, but Tashkent rice is also very good. You can use Basmati, Krasnodar, or in extreme cases, parboiled rice. Long-grain rice is preferable. Make sure to pay attention to the integrity of the grains. Rinse it well and be sure to soak it in cold water for 1.5 – 2 hours.
Secondly: The ratio of meat to rice should be one to one. First, fry the meat pieces over high heat until they are golden brown in a small amount of oil, then stew them. It’s recommended to use refined cottonseed oil (which can be replaced with any other odorless oil).
Thirdly: The amount of onions and carrots should be equal to the amount of rice. Be generous here (just like with butter for porridge). The onion should be sliced into half rings, and the carrot should be cut lengthwise into thin strips (grating is the worst option).
Fourthly: Use spices according to your taste; there are already pre-made mixes for pilaf. Don’t forget about barberries, or replace them with quince, and cumin is optional.
P.S.: The most important ingredient in making pilaf is a piece of your love. Best of luck and enjoy!