Wash the meat, wipe with a towel, cut into pieces

Carrots cut into thin strips(I have some for my daughter, she loves raw carrots)

Onion cut(I cut finely, as my daughter is not very fond of him)

The pan pour raises.oil and heat so went to smoke. Quickly put the meat and fry for 5 minutes, Add onion, fry until clear, add the carrots and fry a little. While cooking, constantly stir.

Add spices: cumin(optional),barberries, ground pepper, some raisins, and the rest to taste. I will add more marjoram. You can use spices for pilaf. Add cold water so that the meat was lightly covered, bring to a boil, cover the pan, reduce the heat and leave to "gurgle" for 15-20 minutes(this is called zirvak). At this time, rinse the rice and prepare the boiling water (I boil a kettle).

After zirvak ready, pour it into a casserole, a little salt, put the rice, flatten, add salt and add boiling water through the skimmer so that the water covers the rice by 1 phalanx of a finger. Cover and place in the oven and on the fire a little more than average. Once the boil (I have it takes 5 minutes, reduce the heat and leave for 25 minutes. To get the casserole out of the oven and to check readiness of rice (knock on a wooden spoon, if the sound is "deaf", it means the rice is cooked), add garlic, cover and wait 5 minutes in the oven on a very small fire. Then take it out and enjoy a delicious pilaf.