Узбекский плов. Özbek pilavı. Uzbek plov. O'zbek oshi.

Recipe.
500 moderately fat lamb or beef
500 g medium grain rice
150 g sunflower oil
500 g carrot
2 medium size onions
1 tbsp cumin
2-3 tbsp raisins
salt to taste
5 liter heavy cast-iron cattle (dutch oven) or bigger, preferably round-bottomed.

Cut the meat into small pieces.
Cut the carrots into 0.5x0.5 cm sticks.
Slice onions into thin rings or half-rings.
Heat oil in the cattle or dutch oven on a very high flame, fry the onions until golden, (if you are using big pieces of meat first fry meat and then add onion) add meat to the cattle, stir well to prevent onion from burning. Add carrot, stir from time to time, until it starts to wilt and browns a little (15-20 min). Add cumin, salt, and raisins, stir gently.
Lower gas to moderate, pour hot water just to cover all the goods, let it simmer for 30 min until almost all water evaporate and meat became tender. Do not stir.
Wash the rice under the tap until clear, cover with cold water and let it soak for a while.
Turn gas to max.
Drain rice well, place it on top the meat and vegs in one layer, and carefully pour boiling water over it. Cover the rice with about half cm of water, let it boil. Add salt to make the water a bit over-salted. When water will go down the rice, reduce the gas a bit, keeping it boils rapidly. Check when it will evaporate and absorb into rice completely - rice should remain rather al dente. Make a holes in the rice to the bottom of a vessel to check the water level.
Reduce gas to absolute min, cover tightly with the lid and let it steam 20-30 minutes. Turn of the heat, carefully mix rice with meat and carrots, let it stand for 5 minutes. Pile the plov on a big warmed plate.