While cut the meat into pieces, put a cauldron on the fire, to give him a good warm up, pour the oil, calcine it well. And to throw one onion (unpeeled, just wash and dry). The bulb should have a very good fry, almost burn out, then to catch and throw. It gives aroma of butter. In this oil is to throw the meat and finely chopped onion.

15-20 minutes to fry the meat. Then add the carrots. I just planed. Carrots should be a lot, it gives a special flavor, color to the dish. Season with salt and pepper and add seasonings.

Mix well and simmer under the lid closed for another 15 minutes.

Then pour boiling water to the meat closed and simmer for 40-50 minutes. I was fresh meat and it took me 30 min. after some time wash the rice. I figure my long, well washing. This is another secret to a good risotto - the rice should be well washed from dust. Not less than 7 waters washed. Rice lay in the casserole on the meat and pour boiling water to drown it in the water at 2 cm.

Now everything is prepared under the lid open on high heat to boil water, at this time the rice absorbs the water as needed, and the rest evaporates. The photo is not very good, but it gurgles.

When all the water boils away, seems figure, it is necessary that all the water has boiled away (I check so that all the water has boiled away: knock on rice round a spoon full of holes (in each set of bowls) - if issued a hollow sound means no water, and if it squishes, still need to wait). Then, when you are sure that the water has boiled away, I make the hole upside down with a fork or spoon to the depth to the bottom of the cauldron over the entire surface. Put the washed whole head of garlic,

The cover is wrapped tightly with a towel and close well the cauldron, the fire reduce to low and cook for 20 minutes. During this time, the figure now absorbs oil. In any case can not stop and open the lid. Then, when the time is right, open, good, mix well, cover close, and still give 10 minutes to stand. If you can stand all the conditions you have such a loose, extremely fragrant and tasty Uzbek pilaf!!! Bon appetit! Yeah, I almost forgot, the rice is also not all fit, take the usual round white rice. The coolest pilaf rice "Devzira", black rice. But it is not always possible to meet in shops. Do not take parboiled, long, can be soft after boiling, it's a mess, and not pilaf. Success!