Pilaf in Uzbek

Pour the rice into a bowl and rinse several times under cold water until it becomes transparent (you can put it under a thin stream of water under the tap), pour cold water over and set aside. Put a kettle of water on to boil.

Put a saucepan or pot on the fire to warm up, pour in the oil.

Cut the meat into portions and fry from the sides until brownish, but do not burn.

Peel onions and carrots, cut into cubes.

Remove the meat from the pan, pour the chopped onions and carrots into the fat on which the meat was fried. Simmer vegetables until softened.

Sprinkle the fried vegetables with spices and spices, salt, pepper, put the meat on top, insert the washed whole head of garlic into the pan.

Drain water carefully from rice, pour rice over vegetables and meat, sprinkle with a handful of raisins on top.

Pour boiling water over everything. Pour carefully, onto a spoon or wooden spatula, so as not to mix the layers of vegetables, spices and rice.

Place the saucepan on a well-heated stove or high heat and immediately reduce the heat to almost a minimum so that the water boils slowly, without bubbling, without disturbing the layers of ingredients. When the water begins to boil, cover the pan with a lid, reduce the heat to a minimum (if you are cooking on gas, then put the pan on the flame spreader),

Cover the pot with a thick towel to keep the temperature on top as well. Pilaf should languish on the weakest fire.

You can set a timer for an hour and calmly do something else.

An hour later - pilaf is ready! But there are still a few moves to be made.

Turn the pan with pilaf into a bowl, remove the garlic from it and gently mix all the ingredients with two wooden spatulas. Pilaf can be put back into the pan, pouring only a few servings, or served on the table, pouring it onto a wide dish and sprinkled with chopped herbs.