Meat clean from the films, rinse, Pat dry and cut into pieces 100-150 grams (can be slightly larger). Remove the husks from onions and slice them in rings of medium thickness. Peel the carrots, rinse, dry and cut into long, not too thin strips (about the size of 3x3 mm on the cut).

In sohee with a thick bottom frying pan pour the oil and warm it over high heat for about 10 minutes (the oil usually appears light smoke)

The onion should be fried on high heat to become brown. With a bow needs to evaporate all the juice, then to the meat was not braised, and roasted in the oil.

Then, without reducing the fire put in the pan the meat should be cleaned of veins and cut into pieces. Fry the meat, flip and fry until Golden brown.

Add the carrots, stir and cook for another 7 minutes until soft carrots.

Add half a liter of water. Let the water boil, reduce heat to low, stir the contents, close it with a lid and simmer the meat with the onions and carrots under the lid for about 15-20 min.

Add spices. Zirvak – meat-based risotto is ready.

By this time you have in a separate pot boil water, which you just pour the rice previously soaked in water. Water will need enough so that its level rose above the rice by 2.5-3 cm.

Cook Uzbek pilaf for about 15 minutes so that all the water has evaporated. When water there is very little you can insert the garlic and tightly close the lid. You can first pic put a plate and top cover already). Then the fire should be reduced and leave the risotto for 25 minutes, so he came.

Pilaf cooked in Uzbek and submit should be according to tradition – that's right. First, even in the kitchen of all choose the meat and cut it in smaller pieces. Then take a big beautiful dish and gently spread the rice, it is closer to the center of the carrot, and the top – level slide – meat. If consumers only a few, the dish put in the middle of the table, and everyone eats rice on the side, which he usually brought to the dish. And, according to ancient custom, the pilaf is supposed to take the hands, or rather, folded pinch your fingers, but this, of course, you have to have a certain skill.