clear the carrot, cut a narrow, long strips. Onions cleaned, cut into half rings. Figure pour salt, stir and wash your hands under running cold water.
In large kettle pour 1 liter of sunflower oil, warm up in the fire. Fall asleep to the oil and a pinch of laurel leaves 2-3 cloves cloves. There also put the chopped onion. Fry until golden brown, then removed from the oil the onion, bay leaves and cloves and throw them away.
Laying in boiling oil chicken legs, fry for 5 minutes in a bowl and spread. Laying in oil carrots. Roast 20 minutes under the lid. At this time, we separate the chicken meat from the bones. Laying chicken meat in the cauldron. Mix with carrots. Fry for 10-15 minutes. Laying in the cauldron rice (without stirring!). Fill with water for 2 fingers above the rice.
Fall asleep 1 sachet of spices for pilaf. Uncovered, until the rice absorbs forward and the water will rise. After that sticks into the rice garlic cloves and cover with a lid cauldron. Pilaf is ready in about 25-35 minutes. Mix and enjoy!
See the step by step master class in cooking Uzbek pilaf!