I like to slice the meat in pilaf cubes, not cubes. Therefore, cut the meat into cubes (or thick strips, if you want)

Onions cut is not very finely

But the carrot is better to try hard and not too lazy, cut it in neat strips. And in any case not grate!!!

Chile pepper chop.

And begin to conjure. The oil you need to heat and in hot oil add sliced meat and fry it well so that each piece was covered with crust.

Now add the onions, and stir fry it together with meat.

As soon as the left the smell of raw onion - add the carrots and, again, stir fry.

Then add chili pepper.

Seasoning for pilaf I grind. About seasoning - a little retreat. There is a certain part of the seasonings for pilaf, of course. But since I've never been to Uzbekistan, I can something not know. And according to this, I buy the seasoning at the market the man in the skullcap. His seasoning for pilaf I really like. On paper he had written: "For pilaf. black pepper sweet paprika cumin barberry savory, coriander, saffron," I don't know if he put this seasoning in everything I wrote, or something is not reported, or put something extra... But the seasoning is delicious and I am very grateful for this seasoning. I grind it in a mortar to a homogeneous condition, as not everyone in my family love whole berries of barberry seeds and whole cumin in the risotto.

I digress. Now add the seasoning to the meat, salt to taste

Now Fig. I took a pic of the "Orient" from "Mistral". It should be well washed

And cover the meat, stir and gently heat (without water)

Now you need to pour water to 1 cm above the level of rice

Add 1 clove of chopped garlic and a head of unpeeled garlic, give a good boil cover, reduce the heat to low and leave on the stove until all water is absorbed in rice, about 20-25 minutes. Then turn off the stove and let the risotto "rest" for about 5 minutes.

Well, that's all. The risotto is ready, remove it from the head of garlic (there are fans to eat, I know) I Hope I haven't offended anyone this is not an authentic recipe. And if someone will like - it will be me balm for the soul.