First we need to prepare the foods: 1. Fig. It should be soaked in warm water with 1 table. spoon of salt for 1 - 1.5 hours. After the indicated time wash rice several times and let the water drain to make the rice a little dry. Salt needed for the rice crumbled.

2. Choose the meat to taste. Good lamb (which is classic Uzbek plov) is hard to find, so with more success it is possible to cook rice with beef, pork or chicken, I got pork. Cut the meat into small squares, about a walnut or slightly larger.

3. Carrots cut into strips, on a grater to grate it - the risotto will turn out very sweet and tasteless because of the shredded carrots gives off lots of juice. There is a special grater, which cuts into strips, we have a German knife Berner, similar to a grater, cuts perfect wedges.

4. Onion cut into half rings, if onions are very large, these semicircles cut in half again.

5. Soak raisins in warm water for 30 minutes, then drain the water, I poured through a colander.

6. The products are prepared, you can now proceed to the cooking. The best way to cook rice in a pot, but the pot for frying, too. A pot or pan should be 5 - 6 liters, not less. I unfortunately seemed not, so I cook in the pot I have her on 6 liters, but castrale well. First we need to heat the oil. It is of two types: refined and unrefined. 1. If we take the refined oil, it will be quite warm. Pour oil included heavy fire, after 7 minutes of drop in the butter a pinch of salt, if the butter starts to fire intermittently, then it is well warmed up and you can lay the meat. If the oil is "silent", waiting for a couple more minutes and check again. 2. If we take crude oil, it must overtempered. This is done in order to out of the oil is gone the bitterness and smell. To do this, take the onion, cut it in half, put in cold oil and turn heavy fire! When the onion is browned on all sides, remove it, we do not need (my family eats, the onion becomes a sweet, yum-yum ) I Have a regular refined oil.

7. When oil is heated, put the meat. Best to lay the meat with a slotted spoon, as the oil is very hot, there is a risk of burning your hands splashing the oil, watch the handle. The meat is fried without fanaticism, over medium heat. As soon as put the meat immediately it is necessary to mix, then leave for 5 minutes and stir again. The whole period periodically stir frying. Will first evaporate the liquid and we can see this picture - the meat is bubbling. That's when the bubbles go away, you need eyes and the eyes, as the liquid all evaporates and the meat starts to fry.

8. On this photo you can see that the bubbles are gone and the meat starts to fry. Now watch - if on the one hand the meat is already roasted, we can assume that it is ready. Better meat does not overcook, in which case it will be very tender.

9. Now the frying onions and carrots. Often found in recipes that onions and carrots are roasted along with the meat and it's not bad. But there is one "but" - the meat can peredaetsa. Therefore, it is best to remove the meat and quietly fry the onions and carrots. The meat I took out and put in a bowl.

10. So first put a bow. When the onion becomes transparent and slightly yellowish, you can lay carrots.

11. Lay the carrots. Carrots fry until it reduced in volume and become very soft, and the oil will turn orange.

12. When the onions and carrots are well browned, return the meat, stir and add seasonings without salt, and stir and fry for a minute. The amount of seasoning that is intended to lay the rice not touch!

13. Now we're cookin ' with you zirvak. Water should be poured so that it completely covers the meat with vegetables, just fill with cold water!!! Why cold you ask? And all because meat, onions, and carrots will give the best of everything in the water and Zirak will turn out very juicy and flavorful. Experienced Housewives know - if we want to cook the broth, the meat fill with cold water, if you want to cook a piece of meat, pour it with boiling water. Pilaf zirvak is of great importance - the richness sirvac more delicious pilaf. So, filled with cold water, allow to boil, add salt, taste the taste - to salt it's better to taste. Despite the fact that I gave the amount of salt I taste and if desired, add salt. Now we reduce the fire, do the little, cover and simmer 1 hour.

14. When zirvak is ready, we will lay the rice. By this time we had washed and left to dry. Wash the rice need to until the water is milky white not transparent. I dries so.

15. Shortly before the end of cooking zirvak need to put on a pot of water, the number will not say, pour the whole kettle. The fact that the rice we pour boiling water! Before putting the rice in zirvak put the raisins and stir. Now spread on top of the rice, even out with a slotted spoon (since then, the rice mix is impossible, he should lie evenly) and fill with boiling water. You can not pour directly on the rice, it is necessary to substitute a slotted spoon and pour the boiling water into the skimmer and from the skimmer the water is already distributed to herself. The height of flooded water above the rice should be 2.5 - 3 cm, not less. If water will pour less, the rice simply would not boil. On top of the rice add turmeric and salt, mix carefully, without touching the rice, to try. If necessary, add salt to taste.

16. Now turn on a strong fire. The water starts to boil and gurgle, and even to splash, but the fire to reduce, as it should be. During this bubbling, the rice absorbs the water.

17. When the water from the surface of rice leaves, reduce the flame, making the smallest and cover with a lid.

18. Before you cover the pilaf with a lid, you need the cover to wrap a towel or cheesecloth, folded in 3-4 layers. What does it do? And here's why: in the process of evaporation of the condensate water rises and is collected on the inner surface of the lid, it cools it turns back into water. Removing the lid, there is a risk that the newly formed water gets in the pic. We evaporated, and again the rice gets. Endless process, my friends. Rice simply turn to mush, tasty but mush, not risotto.

19. Continue. Cover with a lid (with a towel or gauze), cook for 5 minutes. After 5 minutes remove the lid, take a wooden spoon on a long handle or something similar and carefully make holes in the plov, right up to the bottom, but the risotto is not stirred! This is to ensure that the remaining liquid evaporates, somewhere else in 5 minutes trick to repeat. If the holes remained unchanged, just cover and cook. In General, the pilaf is cooked 20-25 minutes.

20. To make holes, I use this spoon. On the spoon I have made the mark 2 and 3 cm. The same spoon and I measure the amount poured boiling water on rice. The mark made by the marker for discs, it is not washed off. Rather, when you wash too often it'll wash off, but it will soon.

21. Pilaf is ready. Ready pilaf cover something, I use an old baby blanket and allow to stand for about an hour. As a rule, on the feast of pilaf is served on a platter. Pilaf overturn on a dish, the rice we have is at the bottom and top meat with carrots, onions and raisins, a beauty! But if we cooked rice in a normal day for home, I suggest pilaf mix as soon as it is ready, and then cover it with a blanket and give him an hour to stand. In this case, the rice is well soaked with oil, meat etc. I was cooking just for family, so the pilaf immediately stirred.