Uzbek Pilaf
350 gr. diced beef
2 heads of garlic
Salt
1 pinch of powdered sugar
Rinse the rice thoroughly in a wire sieve, then transfer it to a bowl, add enough hot water and salt to cover it, and set aside.
Place your rice pot on the stove and add the meat, beginning to sauté. Add the thinly sliced onions and sunflower oil and continue sautéing. Slice the carrots diagonally and add them to the pot. Add a pinch of salt and pepper and stir. Cook for 10-12 minutes. Add water, salt, pepper, cumin, and granulated sugar and stir. Drain the rice that you have soaked in water and add it to the pot.
Place the garlic cloves whole into the pot and press them firmly into the rice.
Without stirring, close the lid of the pot and cook over low heat until the water is completely absorbed. Then, open the lid, gather the rice from the edges towards the center with a spoon, and let it rest for 10 minutes over the lowest heat.
