The most delicious Uzbek pilaf.

Do you know how to cook real Uzbek pilaf, and not rice porridge with meat? Or do you just get porridge? We offer you a recipe, Uzbek pilaf, which will definitely turn out if you strictly follow our recommendations.

Ingredients:
• Lamb (1.5 kg); can be replaced with pork (pork neck)
• Round rice (1 kg);
• Carrots (600 g);
• Onion (500 g);
• Garlic;
• Spices;
• Pepper;
• Salt;
• Zira;
• Barberry or raisins; (if you don’t like them, you can leave them out)
• Turmeric;
• Paprika;
Method of preparation:
• The most delicious pilaf is prepared in a cauldron. If you cannot cook this dish in this way, then use a thick-walled saucepan.
• Wash the meat and cut it into small pieces. Put the cauldron or saucepan on the fire, pour in the vegetable oil. When it boils, put the meat in. The fire should be high, and the meat should be stirred constantly so that it does not burn and is well fried.
• Peel the onion and cut into half rings. Add the onion to the meat and fry until golden brown.
• Wash the carrots, cut into thin strips and add to the meat and onions, mix well. After some time, the carrots will become soft and dark, add hot water so that it covers all the products in the pan.
• The base of the pilaf is called “zirvak”. When it boils, add all the spices and pieces of fat tail.
• Rinse the rice thoroughly under running water.
• Place the rice in the pot with the meat, but do not stir. Level it and fill it with water 3 cm above the rice level. When all the water has boiled off the surface of the rice, make 6 holes with a stick so that all the liquid evaporates completely.
• Gather the rice from the edges of the cauldron into a mound. Squeeze the peeled head of garlic into the center of the cauldron. Cover the pilaf with a lid, reduce the heat and cook for another half hour.
• Stir the pilaf well, taste for salt and pepper. If any other spices are needed, add them. Now the pilaf is ready to eat. Serve the dish hot, placing the meat on top of the rice.
Bon appetit!

Source: http://pekarenok.info/retsep-second-plov-recept_uzbekskiy_plov.html