Bukhara pilaf with raisins (mayiz palov)

Per 1 kg of rice, 250 grams of fat, 150 grams of raisins, 500 grams of carrot, 3-4 medium onion heads, salt.

Chopped onion in semi rings way, fry it in fat over a high heat, then reduce the heat and put the cut into strips carrot, everything is to fry. Then pour the water into 2 cm level from the contents, bring it to a boil and add salt.

Dried in the shade a white seedless raisin is being plucked and carefully washed in a warm water, and then sent it to the kazan.

Rice is washed in warm salted water and then after reducing the fire, lay it in the boiler.

The rest of the process is described in the recipe of Ferghana pilaf.

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