Özbek Pilaf
The meat is cooked in its own juice on low heat for about 40 minutes. Then water and half a teaspoon of salt are added, and it is continued to be cooked on low heat until it becomes soft. Meanwhile, the onion is cut into small pieces and the carrots are cut into matchsticks and fried in oil on low heat, stirring occasionally. When the meat is absorbed, it is added to the carrot mixture. It is turned several times and spread to the bottom of the pot. Add rice, 500 ml of water and salt and let it boil. It is cooked for 15-20 minutes, first on medium and then on low heat, until the water is absorbed. Sprinkle with black pepper, put a napkin on it and let it rest for 20 minutes.
