I'm willing to accept that my pilaf does not claim the laurels of the fact that is made by all the canons of the Uzbek cuisine, but I name something "Urban" but, my friends, I promise, the flavor will not disappoint for a moment! The ingredients are classic!

Rice with meat will cook separately and at the same time! Let's start with the rice, cook exclusively on Pokhlebkin! Some of my deviations: the rice is washed, but without fanaticism, 3 times is enough and add to the above stated grams a teaspoon of salt. My initiative ends, and recipe guru, we will not back down! Cook the rice in a thick-walled pot with a tight lid! Two scoops of rice (a Cup, bowl or Bank) take the same three measurements of water. In our case it is 2 cups in 150 grams of rice, which fill these three cups of boiling water. Then, as soon as the water boils, cook according to the strict scheme of "triple seven, ACE!" Eshkin cat! (you exclaim!) There has not been the case without the masons!) Yes! Yes.. For an unusually harmonious taste of this rice is precisely that the magic combination of their favorite numbers "three, seven, ACE" ) But we'll add another ACE to make sure, and harmfulness) so, under a tightly closed lid cook for exactly 3 minutes on high heat, 7 in the middle and 2 on the smallest, even for a second no more and no less! 3, 7, 2 aces! Then the gas switch off and, without opening the cover, leave for 12 minutes! Well, as you know, the photo on this step will be very scarce!)

I hope you haven't decided what all these 24 minutes will be relaxed to sit on the pillows with a stopwatch and blithely indulge in bliss?!) During this time, you had to brown the meat until Golden brown! Oh, when I need something to fry on strong fire, I've been using the mesh from the splashing, it makes it easier then wash-whining) Distracted! You took this note? I shared! but we go further!

In this step, we need to add the carrots, onion, spices, and 5-6 cloves of unpeeled garlic, a little less than a teaspoon of salt, mix thoroughly, cover and simmer for 15-20 minutes

Now the most important, where it's all shuffle) if pan is small you will have to find a saucepan with a thick bottom and put it on gas to warm up. I heated up a thick-walled pot and there befriends vegetables with meat and rice, gently mix them up and left potomitsya another 5 minutes! Pilaf "urban" is ready!! And don't think that all the ingredients will be "themselves", believe me, the taste of the pilaf is excellent!