Pilaf

What you need

1 kg On lamb, rice and carrots

300-350 ml extensible. Oils

3 medium onions

3 heads of garlic

Hot pepper, cumin, salt to taste

Put the kettle on strong fire. Overtempered oil, fry onion in it cleared to black, remove it. Put the chopped meat. 5-6min fry until golden brown, remove from the cauldron. Onion peel and cut into rings. Oil re-heated, fry the onion in the cauldron, stirring occasionally, until golden brown. Return the meat into the cauldron, stir-fry with onions. Carrots cut into thin strips, pour the meat with onions, 2 min. Stir. Cook for 10-15 minutes. Reduce heat to medium, slightly zira season. Pour hot water so that it covered zirvak 1cm. Put struchek dry red pepper. When the water boils, reduce the heat. Cook 40 minutes without lid. Add 1st.l. salt 0.5 tsp hot red peppers, 0.5 tsp cumin. Insert unpeeled garlic cloves. Lay on top of rice, smooth. Pour boiling water liter, without breaking a layer of rice. Rice should be covered with water at 1.5 cm. Increase the heat. When the water comes to a boil, reduce heat and season again zira. When the rice absorbs water, punctured his stick in a few places, cover the dish, then cover. Leave on for 20 minutes on low heat.