Preparation of pilaf: step by step instruction
Preparation of pilaf is a special ritual. At first glance it seems that there is nothing special about this. But real connoisseurs have many different secrets, without which you will not get a good Uzbek pilau. Those who want to learn how to cook this Central Asian dish correctly, we suggest using the following recipe.
Plov: recipe with photo 
In the East, lamb is very popular. Therefore, to make the right pilaf is best to choose this kind of meat.
Ingredients:
- flesh lamb and meat with ribs total weight of 1.5 kg;
- vegetable oil (better, if you find fatty fat) - 350 grams;
- carrots (ripe) with a mass of 1 kg;
- middle heads of onions - 3-4 pieces;
- garlic - a few medium heads (2-3);
- chilli pepper - 2-3 pieces;
- zira, salt (other spices at will and taste);
- rice weighing 1 kg (there is a special sort of "dev-zera", if you find, then use it, if not, then take the usual medium-grained).
Preparation of house pilaf: step by step instruction 
1st step
Cut the mutton pulp into cubes (1.5 x 1.5 cm). Bones with meat, add and put a little promarinovatsya. Lamb try to choose a young, with a small fat content.
Step 2
Do not underestimate carrots in pilaf. This is one of the important components. Be sure to cut it correctly. Do not use graters or shredders. Only a knife. Grind the vegetable into thin strips. The best for plov are suitable ripe (not early) root crops.
Step 3
Rinse the rice, rinse. Water should be clean and transparent. After soaking the rice in warm water. Preheat the cauldron. Set the maximum level of fire. Cut into small cubes of lard and put into a container. From it you need to heat fat. Remove cracklings (they are perfect for snacks under vodka, so do not rush to get rid of them). If you did not find the fat, it can easily be replaced with a good oil, which, in turn, should be heated before the appearance of a light gray haze.
Step 4
Preparation of pilaf begin with roasting meatbones. Do it quickly and on high heat. Turn the ribs a few times. Once they get a golden hue - pull out and put it on the plate. Heat the oil again and save in it the chopped onions until golden. And only now proceed to fry the pulp.
Step 5
Before roasting, fry the meat. Stir. After this, pour the carrots. Level and leave for a couple of minutes. Then stir and fry for about 15 minutes. Turn the fire down to the middle by the end. Put in a piece of zira. Carrot became soft and went the aroma of pilaf - pour in hot water. Its amount should cover all ingredients by 1.5 cm.
6th step
We continue cooking pilaf. Now turn the garlic (it must be cleaned first from the upper husks). He and pods bitter pepper (optional), put it in its entirety. After cooking them you can simply throw out or preserve the prepared dish.
Return back the fried bones to the cauldron. Wait for the boil and lower the heat. Cook with the lid open for 40 minutes. After make the maximum fire, salt. The broth should be slightly salted.
Step 8
Now turn the rice. Drain off the water and pour it into the cauldron. Smooth and pour a liter of boiling water. As soon as the liquid boils, wait for it to evaporate halfway and reduce heat. Strew a little pilaf, increase the heat and wait until the rice is ready.
Step 9
Preparation of pilaf is almost complete. Close the lid with cauldron, let the rice steam, then fill the remains of zira, cover again for 10 minutes. Then loosen the rice, remove the pepper and garlic. Mix the pilaf and place it on the dish with a slide. Bon Appetit!
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