For cooking pilaf, any of the 200 recipes that exist are suitable. Choose from what you like best. Divide pilaf cooking into 3 parts: frying, jam and longing. At the frying stage, you need to determine what kind of meat you have for pilaf. Soft light meat will be fried with onions in hot oil for up to 25 minutes. If the meat is dark, you need to fry it for 20 minutes = 40.  Cut and check for readiness. It should be soft and ready by about 60%. If not ready, add water, and simmer a little to 60% readiness. The jam begins when it is almost ready  the meat is topped with chopped carrots, chickpeas, garlic and spices. The soup reaches the level of carrots by 1/3. After the soup (zirvak) boils, taste it. It should be tasty and a little salty. Carefully and evenly spread the rice. Bring to a boil. Stir in the rice layer three times and cover with a lid. The pot should stand on low heat for 15 minutes. Turn off the heat, but do not open the lid for another 15-20 minutes. Uzbek pilaf is ready!