Uzbek plov

// Ingredients

• Devzira or other firm rice — 1 kg
• Lamb or beef — 1 kg
• Carrots — 1 kg
• Onions — 2
• Vegetable oil — 200 ml
• Garlic — 2 heads
• Cumin — 1 tbsp, barberries — 1 tsp
• Chilli — 1
• Salt

// Method

1. 01Rinse the rice until the water runs clear and soak for an hour. Cut the carrots into matchsticks, the onions into half-rings and the meat into large pieces.
2. 02Heat the oil in a kazan, brown the meat, then the onions until golden.
3. 03Add the carrots and fry for 10 minutes without stirring, then stir.
4. 04Add boiling water to 1–2 cm above, the cumin, barberries, chilli and salt and simmer for 40 minutes — this is the zirvak.
5. 05Spread the rice evenly on top, add water to 1.5 cm above it and boil hard until absorbed.
6. 06Push in the garlic heads, poke holes with a stick, cover and steam on the lowest heat for 25 minutes. Mix before serving.