The cauldron to heat, heat oil. You drop a piece of onion to it fry till the embers. To throw it away. The pieces of meat fry until Golden brown.

Add the chopped onion, then the carrots. If you want the risotto was dark, fry the onion and carrot a little longer. During cooking of vodka, I don't drink:) But my mood is always great, because the pilaf is very loved by both adults and children.

Pour boiling water, add salt and ground cumin, barberry and soaked in the evening chickpeas (Uzbek peas). It's called zirvak.

It needs to simmer for 45 minutes on slow fire under a cover.

Then my rice, I soak as the rice is already parboiled. Put on zirvak, topped up with boiling water from the level of the rice on 2 fingers, add salt and turn on the fire at full capacity in order for it to boil away, but the rice is not boiled. To disturb the rice is not necessary. As soon as water will begin to boil, making small holes. When the water all boils away, diminish the fire and close tightly with a lid for 25-30 minutes. Slide the rice I harvested and Cup not available. For garlic lovers: you can clean the head and during the boil servaka to put it in the center. Then add rice and cook until cooked pilaf. The garlic in the rice soaked all the flavors of the spices and peas and it turns out very soft and tasty. After cooking, without opening the cover, let stand for pilaf 15-20 minutes. Next, take out the garlic on a separate plate, mix the rice and spread on a large dish (lagans). In the center - the meat and garlic. You can sprinkle with herbs. The pilaf was very tasty, the meat soft and flavorful. I wish you a pleasant appetite!