Cooking:

1. Heat the vegetable oil in a saucepan with a thick bottom. Chop meat into small pieces. Put it in a saucepan and fry until golden brown. Add salt and pepper. Add diced onions and grated carrots. Fry for 10 minutes.
2. Put rice into the pan, add spices for pilaf and barberry. Fry rice for 5-7 minutes, stirring it with a wooden spatula. Pour about 1.5 liters of water (so that the water level is 2 fingers above the rice level).
3. Add the whole unpeeled garlic heads to the pilaf and cook under a lid on low heat for about 20-30 minutes (check the readiness of rice from time to time).