Ingredients:

Rice – 1 kg
Lamb – 1 kg
Carrots – 1 kg
Vegetable oil – 300 ml
Small bulbs – 4 pcs.
Small dry hot peppers – 2 pcs.
Garlic – 2 heads
Dried barberry – 1 tbsp. l.
Zira – 1 tbsp. l.
Семена кориандра — 1 ч. l.
Salt – to taste

Cooking:

1. Rinse rice in several waters. The last water after washing should remain completely transparent.
2. Wash the lamb and cut into cubes. Peel 3 onions and all carrots. Cut the onion into thin half rings, carrots into long bars 1 cm thick. Peel the garlic from the top husk, but do not divide into cloves.
4. Heat a cauldron or a thick-walled pan, pour in the oil and ignite it until a light haze appears. Add the remaining onion and fry until black. Pull the onion out of the pot.
5. Prepare zirvak (pilaf base). Add the onion and stir-fry until dark golden brown, 7 minutes.
6. Add meat and fry until a crust appears.
7. Put the carrots, fry without stirring, 3 minutes. Then mix everything and cook for 10 minutes, stirring lightly.
8. Rub the zira and coriander with your fingers or pestle, add to the zirvak along with the barberry and salt.
9. Reduce heat to medium and cook until carrots are tender, 7 to 10 minutes. Pour boiling water into the cauldron with a layer of 2 cm. Put hot pepper. Reduce the heat and simmer the zirvak for 1 hour.
10. Rinse the rice again, let the water drain. Put the rice on the zirvak in an even layer, increase the heat to the maximum and pour boiling water through the slotted spoon into the cauldron so that it covers the rice with a layer of 3 cm.
11. Once the water is absorbed, press the garlic cloves into the rice, reduce the heat to medium and cook until the rice is cooked.
12. Lightly hit the rice with a slotted spoon. If the sound from the blow is deaf, make several punctures in the rice with a thin stick to the very bottom.
13. Level the surface, cover the pilaf with a plate, and top with a lid. Reduce the heat to a minimum and leave the pilaf for 30 minutes.

Enjoy your meal!