Uzbek Flav Recipe

Peel the vegetables: two or two carrots and onions, and remove only the top layer from the garlic head. Wash the rice well and soak it in warm water and leave it in water until it is added to the fluff. Onions are cut into sieges.

Cut into cubes good, fatty beef. In a deep frying pan in heated oil, stirring constantly, sauté the onion well. Add the meat and simmer with constant stirring for about 5 minutes. Cut the carrots into sticks, spread them over the meat in an even layer, stir after about 3 minutes and continue frying. Add the root and spices if desired.

Add the whole head of garlic and 2 small pieces or one large hot pepper. Pour everything with boiling water so that it covers the ingredients by 1-1.5 cm and sprinkle with salt to taste. Once boiling, simmer for about 40 minutes over medium heat.

After that, mix the low-lying and drained rice in an even layer and pour about half a liter of boiling water. It is better not to pour all the water in one go, you can add it later, and if you get too much, it will be difficult to fix it. Cook over medium heat until the rice is cooked through and the water is completely absorbed. After this, cover the lid of the pan tightly, remove from the stove and leave the dish in this position for 25 minutes to make the rice flakes.

The Flyer is ready. Stir with a careful stirring, remove the garlic and hot pepper on a plate. Transfer the flavi hillwise to a large platter.