Loose pilaf according to step by step recipes photo

Kitchen appliances and utensils:

cast iron wok pan;
cutting board;
knife;
deep capacity;
colander;
towel.

Ingredients

meat (any, at your discretion)	1 kg
round rice	0.5 kg
onion	2 pcs.
carrot	2 pcs.
refined vegetable oil (corn)	100 ml
zira (cumin or cumin)	1 tsp
spices for pilaf	1 tsp
barberry	15 - 20 pcs.
garlic	5 to 6 large teeth
water	750 ml
salt	taste

Step cooking

To cook pilaf, you need to use a cauldron or a pan with a thick bottom. Pour and heat vegetable oil into a container for cooking.
Peel the onion. Cut one onion into 4 - 5 large particles and send to fry until very rosy in a wok, then you need to pick it up.
Cut the meat (pork) into medium-sized slices and put on a high heat until golden brown.
Then chop the remaining onion with straws and add to the meat. Mix everything and continue to fry over high heat until the onion is browned.
After 2 - 3 minutes, send the carrots, chopped into small strips, to fry. Fry everything together over moderate heat for another 5 to 7 minutes.
Salt and add spices, pour hot water and bring to a boil.
After boiling, cook over medium heat, covered with a lid, for about another 20 minutes. Check the readiness of the meat and try the broth for salt and spices. Add spices as needed.
Rinse round rice well, changing cold water several times. To do this, pour rice into a colander and immerse in a deep bowl with cold water. Do this several times, changing the water. Pour rice with cold water and leave to stand.
On top of the mass of meat and vegetables, lay out clean, washed rice and level with a spatula.
As soon as the pilaf begins to boil, add cumin and gently mix the top of the rice, in no case mixing with meat.
Again, level everything, cook on a fire above average until all the moisture has evaporated. After, if desired, insert whole cloves of garlic into the pilaf.
Carefully pick up the pilaf edges with the spatula towards the center, forming a small slide.
Turn off the fire, cover the pilaf with a clean towel, and on top with a lid. Allow pilaf to reach readiness and brew for about 20-30 minutes.
Then you can remove the lid, remove the towel and mix the pilaf. Alternatively, you can put pilaf on a large plate, turning it so that the meat and vegetables are on top. Serve pilaf warm with herbs and fresh vegetables.