How to make Uzbek Pilaf(Pulao, Palov, Plov, Osh) || How Uzbek natives make Uzbek Pulao

Uzbek Pilaf (Osh)Ingredients Rice 500 gOnion sliced 1 medium size Carrots julienne 350gBeef / lamb fat 250 gOil 1/2 cupBeef /lamb 500gCumin 1tspRaisins 2tbsChickpeas Boiled 1cupHot water as requiredGarlic bulb 1Red Chilli whole 1Salt 1&1/2 tsp or to tasteDirections:Soak rice in water for 45 mins.Cut onion in to slices and carrots into thick julienne.Add Chopped beef /lamb fat into heated pan. Stir fry until golden and oil separates. Take out the crackling fat, and pour oil and add meat, stir fry it until it turns golden color, add onions and fry until light golden, add julienne cut carrots, Cumin, Raisins and Boiled Chickpeas mix well and add enough hot water so the level of water is 1-2 cm above the carrots.Prick the garlic bulb (whole garlic) with knife and add above the carrots as shown in the videoCook on medium flame until carrots are soft and meat tender.Take out the garlic bulb from the pan. Add the layer of soaked rice, add hot water with the slotted spoon to cover the rice completely (1-2cm above)Put the garlic back on the rice and fresh red chilly, sprinkle Salt on top. Cover on low heat until water dries out.Make punctures in rice to help steam escape.Cover for 10 mins on low heat. Mix a little and serve.