Pilaf with pork

Wash, drain and cut the meat into small pieces. Peel, rinse and cut the onion into thin half rings. Peel the carrots, rinse and cut into thin strips.

Make sorvak (this is the basis of pilaf, namely meat, carrots, onions and spices). To do this, heat the pot. Pour oil. Fry it well. Add prepared onions. Fry until golden brown, about 5-7 minutes, stirring.

Place prepared meat. Prepare everything until the meat is covered with a fried crust for about 10 minutes. Then add carrots. Fry everything together, stirring, for 3-5 minutes.

Boil the kettle. Pour boiling water over the fried vegetables and meat (the water should cover the meat and vegetables by about 2 cm). Salt, pepper, add spices for pilaf. Cook over medium heat for 20 minutes. Place the rice and carefully smooth it over the surface (but do not stir!). Place a head of garlic inside. Add water so that it covers the rice 2 cm above. Cook the pilaf over maximum heat without a lid until the liquid has almost completely evaporated, about 10-15 minutes. As soon as the water evaporates, turn the heat to low. Make several holes in the pilaf with the handle of a spoon. Cover with a lid and leave the pilaf with pork to simmer for 15 minutes.