FERGHANA PILAFF
1 kg (2 1/4 lb. ) rice, 500 g mutton or beef, 1 kg (36 oz.) carrots, 4
onions, 350 g vegetable oil, salt, cumin seeds, and cayenne pepper to taste.
Heat oil until white smoke appears. Add sliced onions and sear in oil
until reddish-brown. Cut meat in pieces and saute with onions. After a
few minutes put in carrot strips and cook until golden. Add water,
salt, and spices and stew for 20-25 min. Add rice and more water. Just
1-1.5 cm above surface of rice. Cook uncovered until water evaporates.
Cover and cook on low heat 20-25 min. or until done.
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