MEAT (lamb or pork, chicken) cut into pieces and place in very hot vegetable oil (it is better to heat in a pot, but a saucepan with a thick bottom). Fry for about 10 minutes.

Be sure to check meat for freshness. I does the cat

While the meat is fried, cut carrots (just cut!!). Finely chop the onion.

Wash the rice in three waters, pour boiling water to warm (this is important!).

In the pan with the meat add the spices, salt, carrots, hot rice, barberry, cumin. "Bury" the whole garlic heads, pour hot water to the rice disappeared, and over low heat bring plov to readiness (about 30 minutes). Then carefully wrap it up the pot or cauldron with rice and allow to infuse for about half an hour.