In a heated cauldron pour oil and spread the meat, previously cut into pieces 2x3 cm Fry until crust and evaporation of liquid in the cauldron. Add the finely chopped onions and carrots, cut into large cubes. Cover with a lid and stew for 5 minutes put the pre-washed raisins. The rice is washed 7 TIMES! (no less!) and add to the meat, stirring thoroughly, until the rice cooked in oil until translucent state, add the washed whole garlic heads - buried :)

Pour in the rice boiling water so that the water was on palua phalanx above the rice with the meat, and immediately tightly cover with a lid. Cook for 15 minutes on low heat - until the water is completely absorbed.

Add the spices, salt.

Turn off the heat and allow to stand for at least 10 minutes with the lid closed. Pilaf ready rice always turns out crumbly, translucent, tasty and fragrant - and if you cook outside in the fire - just a DREAM! Bon appetit!