Loose beef pilaf in a cauldron on the stove

We wash the beef, be sure to dry it and cut it into small pieces.

Peel the onions, wash them, dry them and cut them into thin semicircles.

Pour such an amount of odorless vegetable oil into the cauldron so that it covers the bottom with a layer of a couple of centimeters. We heat the oil until hot.

Pour the prepared onion and fry it over medium heat until golden brown. Be sure to stir the onion while frying so that it blushes evenly and does not burn. Put the prepared meat in a cauldron to the fried onions, stir and continue cooking until the beef completely changes color and starts to brown slightly.

Cut off the skin from the carrots, rinse the peeled root vegetable, dry it and cut it into thin cubes.

We spread the carrots in a cauldron to the meat and onions, mix and fry for about another seven to ten minutes. Then add barberry and thyme, salt to taste, pour in boiling water in such an amount to cover the contents of the cauldron by one and a half to two centimeters. Close the lid and cook until the meat is tender. Depending on the quality of the beef, this can take anywhere from forty minutes to an hour and a half.

While the meat and vegetables are being prepared, prepare the rice. We wash it until the grains acquire a "glassy" appearance. This will mean that the excess starch is washed off, and the pilaf will not turn out to be viscous.

After the specified cooking time has elapsed, we taste the broth from the cauldron. It is important that it is well salted, as some of the salt will "go away" during the cooking process into rice. There should be enough broth so that the meat and vegetables are completely covered. If there is not enough liquid, add additional hot water. We spread the prepared rice in a cauldron, add cumin, turmeric and a mixture of ground peppers. Straighten the groats, but do not stir. We wash the head of garlic and immerse it in rice. We close the cauldron with a lid and cook pilaf with a slow boil for thirty minutes.

Then turn off the fire and leave the pilaf under the lid for another twenty to thirty minutes. Put the finished pilaf out of the cauldron on plates or put it on a serving dish for serving. Serve hot.