Uzbek pilaf (Andijan)

Cut the onion into rings, and the carrot into cubes.

Rinse rice and soak for 30 minutes in cold water.

Heat up a frying pan with oil and fry the onion until golden brown. The onion must be completely fried so that all the juice comes out of it, so it should be fried over high heat.

We clean the lamb from the veins and cut into cubes. When the onion is ready, add the meat to it without reducing the heat.

Lamb should be fried until browned.

Now add the chopped carrots and fry for another 5-6 minutes until the carrots are soft.

Pour 500 ml of water into the pan and insert the head of garlic, peeled from the husk, into the middle. As soon as the water boils, take out the garlic and salt to taste.

Pour in the soaked rice and smooth it out slightly, note that the water should completely cover the rice at first.

Next, wait 15 minutes until the water boils away, if in your case there is too much water, then you can make holes in the rice for faster evaporation.

When the main part of the water has evaporated, return the head of garlic to the middle and sprinkle everything with crushed cumin, cover with a lid so that it fits snugly enough. This stage in the preparation of pilaf in Uzbek is very important, so do not overdry it.

Reduce heat and cook for 20-25 minutes.