Uzbek Pilaf

For the Uzbek pilaf recipe, rice should be washed 6-7 times with cold water, and then poured with warm water and salt. Leave the rice to swell for 3 hours. In a cauldron, heat the oil and fry the fat tail fat on it until golden brown.

After the fat becomes golden in color, transfer it with a slotted spoon to a plate, and put the bones in the cauldron. Fry the lamb bones until brown and also put on a plate. Pour the onion sliced into half rings into a cauldron and fry until a rich golden color, stirring occasionally.

Cut the meat into pieces about 3 cm in size. Add the meat to the onion and fry until golden brown. Chop the carrots into thin strips, put in a cauldron and fry until the color darkens. After pouring water into the cauldron 2 cm above the contents. Add spices and bring everything to a boil. When the liquid boils, shift the fried bones and unpeeled garlic. Stew pilaf on low heat for 40-60 minutes.

Pour water from rice and put in a cauldron in an even layer on top of the meat. Carefully pour in hot water, it should barely reach the top of the rice, and salt. Cover the pilaf with a lid and cook over medium heat for 15-20 minutes. Then dip the garlic into the rice. With a stick, it is necessary to pierce the pilaf to the very bottom of the cauldron and, if necessary, pour hot water into the holes. Cover and cook pilaf for another 15-20 minutes.