Long grain rice
Dried red pepper
Ground cumin (zira
Rinse the rice so that the last water remains clear. Peel the heads of garlic, but do not separate them into cloves. Peel 3 onions and carrots, cut onions into half rings, and carrots with thin strips.
Heat the cauldron and heat the oil in it. In this oil, fry the unpeeled onion until it turns black. Delete it. Cut the rest of the onion and stir, fry it until dark golden, it will take a little less than 10 minutes. Add the mutton, diced, and fry until a crust appears.
Add carrots, fry for 3 minutes without stirring, then mix everything well and cook for another 10 minutes, stirring constantly. Pour boiling water so that it is 1 cm higher than the entire contents of the cauldron. Add hot dried pepper, reduce heat again and simmer for one hour.
Mix zira and coriander, grind with your hands or in a mortar, but better with your hands. Add barberry and send everything together to the meat. Add salt. Reduce heat and cook until soft carrots for about 10-15 minutes.
Rinse rice again, drain to water. Put on meat, flatten. Increase the heat to the maximum and pour boiling water into the cauldron so that it covers the rice with a layer of 3 centimeters.
As soon as the rice absorbs water, press the heads of garlic into the contents of the cauldron, reduce the heat to medium and simmer until the rice is ready. Using a slotted spoon, check the readiness: if the sound is deaf when you lightly hit the surface of the rice, you will need to make several through punctures in the pilaf with a thin wooden skewer. Then cover, reduce heat to the minimum and leave for 30 minutes.