Unit countries and cities

1.3 lb meat
2 big onions
2 big carrots
2 cups uncooked rice
Boiling water, vegetable oil, salt, spices
Well, the main “ingredient” you should have to make the right plov is KAZAN. Kazan is a large, round and thick-bottomed cast-iron pot. If you don’t have a cast iron pot, that’s not a big deal but for this particular dish thick bottom is required. We need this to avoid our plov burning . OK, if you fortunately find kazan, let’s get started!
I always use pork when cooking plov. Leg parts or arm shoulder parts of a pork but it isn’t not so important. I have 1 lb of fresh fore end. Lovely! Cut the meat into middle pieces (it’s up to you to decide what would be the best size). Than we need onion and carrot. Some Uzbeks will tell you that a good plov should contain as much onion and carrot as meat! E.g. if you take 1lb meat so there should be 1lb onion and 1 lb carrot. I’m hesitant to use too much onion and carrot, I always use 2 big onions, 2 big carrots and 1 lb meat.
Cut the onion into middle pieces, it doesn’t matter what cutting technique you are using, actually you couldn’t find the onion in plov at all. Carrot should be cut into small stripes as shown in picture.
After finished with meat, onion and carrot, heat 10 tablespoons or approximately 1 cup of vegetable oil in kazan for 4-5 minutes in a medium heat. Traditionally plov cooked in a lamb fat , Uzbek recipes always insist on using lamb fat, but I prefer vegetable oil. Oil should be burning hot. Than put all vegetables and stir thoroughly for 6-7 minutes until getting soft and slightly colored (do not fry until brown!)