Namangan pilaf

1. In a cauldron, melt the fat fat to a state of fat.
2. Cut the meat into small cubes. For pilaf, the neck of a lamb is best suited.
3. Fry the meat cubes in hot fat until golden brown.
4. Cut the onion into rings.
5. Add the onion to the meat and fry until slightly brown.
6. Chop carrots into strips.
7. Put an even layer of carrots on the onion.
8. Wash the garlic and put it on the carrot husk
9. Fill the contents of the cauldron with water to the level of its contents.
10. When it boils, season with salt and spices and cook over low heat until the carrots are soft.
11. Rinse the rice. Rice should be taken varieties of devzira (its subspecies is best- laser (most often it is called "lazarus" - this is the best kind of rice for pilaf. The "chungara" variety is also not bad - but it is better to take this variety for those who love the sweet taste of pilaf. In my recipe, dried apricots in combination with garlic already give a special sweetness, so I put a "laser" in this recipe.
12. Put rice in a cauldron with an even layer and pour water so that it protrudes above the rice level by 2 cm .
13. It is necessary to achieve a strong boil.
14. After evaporation of moisture, carefully shovel the rice layer with a slotted spoon, without mixing with carrots.
15. Put the dried apricots washed and cut into pieces on the rice.
16. As soon as the rice swells, turn down the heat and cover for 10-15 minutes .
17. Shovel the rice layer again.
18. Turn off the gas.
19. Cover with a lid and a towel and bring to full readiness on your own steam for another 10-15 minutes.
20. Pilaf without stirring, put on a dish with a slide.