Uzbek holiday plov

1 . Stage

Melt the fat in the cauldron, if it is not available, then vegetable oil will do. Cut the meat into good pieces, I like the meat with a bone, the pilaf gets fragrant. In a red-hot cauldron with oil put the meat and fry on high heat. Rice pre-wash and soak for 1 hour in water.

2 . Stage

Cut the onion into half rings and put them to the meat, fry for 5 minutes over medium heat.

3 . Stage

Cut carrots in julienne strips and put them in the cauldron, along with onion and meat, and fry until the carrots are soft.

4 . Stage

Then add water to cover the meat and carrots and spices. You can take ready-made spices for pilaf, or you can add individually a pinch of barberry, zira, turmeric. We braise zirvak under the lid for 15 minutes. Put washed dried fruits, poke whole garlic in the middle and pour rice, smooth it out. Salt, pour water 1 cm above the rice and cook for 40 minutes. At the end of time, let it rest for another 15 minutes. That's all, pilaf is ready, we spread it on a plate portionwise or in one large dish piled.