Pour the oil into the cauldron, heat it as much as possible. Throw the meat, everything should boil, splash and sizzle loudly.
As soon as the meat is browned-throw the onion and mix, the cauldron is slightly cold from the meat, so the fire is not reduced.
As soon as the onion began to soften and change color-throw the carrots.
After a while, the carrot will soften and become brittle - you can pour boiling water over everything, add spices, salt, hot pepper. It is important that the pepper during cooking was whole, we only need its flavor, otherwise the pilaf will be too sharp. This amazing broth is called Zirvak (if anyone didn't know suddenly). Cover the zirvak for 30 minutes and reduce the heat to medium. This will saturate the broth with a stunning aroma of spices, meat and vegetables, which will further enrich the incredible taste of our rice.
After 30 minutes, open the lid, remove the peppers and pour the rice on top, level it with a skimmer and bury the garlic and a little more cumin in it, add boiling water if necessary through the skimmer, so as not to blur the rice. The water should be just above the rice. As a last resort, you can always add it.
I don't cover it with a lid, just flatten the rice and wait until it absorbs all the water. As soon as there is no water left on the surface, we form a hill of rice in the center of the cauldron, and make holes so that the remaining water evaporates faster around the edges and inside.
When the water is completely absorbed into the rice, take out the garlic and mix the rice to evenly distribute the meat, vegetables and rice. Bon appetit.