Uzbek Pilaf (Osh)br br Ingredients br br Rice 500 gbr Onion sliced 1 medium size br Carrots julienne 350gbr Beef lamb fat 250 gbr Oil 12 cupbr Beef lamb 500gbr Cumin 1tspbr Raisins 2tbsbr Chickpeas Boiled 1cupbr Hot water as requiredbr Garlic bulb 1br Red Chilli whole 1br Salt 1&12 tsp or to tastebr br Directions:br br Soak rice in water for 45 mins.br Cut onion in to slices and carrots into thick julienne.br Add Chopped beef lamb fat into heated pan. Stir fry until golden and oil separates. Take out the crackling fat, and pour oil and add meat, stir fry it until it turns golden color, add onions and fry until light golden, add julienne cut carrots, Cumin, Raisins and Boiled Chickpeas mix well and add enough hot water so the level of water is 1-2 cm above the carrots.br Prick the garlic bulb (whole garlic) with knife and add above the carrots as shown in the videobr Cook on medium flame until carrots are soft and meat tender.br Take out the garlic bulb from the pan. Add the layer of soaked rice, add hot water with the slotted spoon to cover the rice completely (1-2cm above)br Put the garlic back on the rice and fresh red chilly, sprinkle Salt on top. Cover on low heat until water dries out.br Make punctures in rice to help steam escape.br Cover for 10 mins on low heat. Mix a little and serve.