1kg rice, 200g no’hot (peas), 600g meat, 250g sheep's fat (or oil), 600g carrots, 2 onions, salt and spices: zira (cumin), barberry, ground pepper - to taste.
A washed no’hot soaked in cold water for 10-12 hours before cooking pilau. Wash rice a few times and soak in warm salted water for 2 hours. Chop the onion as rings. Carrots cut into 1x1x1 cm cubes or strips. Cut meat into 150-200g peaces.  When the rice and peas swell, in the pot with a spherical bottom heat the fat. Put the meat pieces and fry until a weak crust. Put the onion rings and stir fry a little over moderate heat. Once the onions start to change color, put the carrots and soaked peas. Add water to the level of the contents of the pot and cook over low heat until softening of peas (about 1 hour). After that, add salt and spices. Soaked rice evenly lay on the carrots. Pour water so that it covers a layer of rice on 0.5cm. Enhance the flame, to achieve rapid boil. From time to time, shovel a layer of rice with a skimmer. At the same time ensure that the rice does not mix with carrots. When all the moisture evaporates and the rice cooked, collect it to the middle of the pot. Remove the heat and cover the pot with dish for 20-25 minutes.
Before serving, stir thoroughly contents of the pot. Separate the meat. Put pilau on a dish. Meat cut into small pieces and put on top.