Russian Plov Recipe

Does anyone have good recipe for Asian dish called Plov?

I am posting it in Russian section. I am sure lots of People in Russia and all over the world cooks it.
I tried many times but gave up because rice gets too greasy, and stick to a pot.
I would cook meat till its done (mostly lamb), take it out of the pot ( I would use a cast iron one I brought with me from USSR-it remains fine all these years, the quality!!), back to business, I would put preliminary watered rice, grated carrots, lots of seasonings, hot water, and cook until its done. Than I would put meat on top. What do I do wrong?
Many thanks
@Eugene, you made my mouth dry just by reading it-thanks, I don't eat mushrooms though. but thanks for idea.

I am not sure, I've never encountered your issue but I think it might be because you don't stir it when needed.

Well, I am not very experienced at cooking but at least I do it this way (also keep in mind that there are numerous versions of plov):

I don't know how the main thing where plov is cooked called, I'll be calling it pot. Basically it's very similar to pot but has much thicker walls. If you want a mushroom version, you will also need a frying pan. Take mushrooms, champignons for example, clean them, cut in pieces (into 2 pieces for small mushrooms and 4-6 for the largest ones). Put them on the frying pan and let them fry. Your goal is to remove water from them.

Meanwhile, while the mushrooms are busy, you'll be dealing with the main pan. First of all put some oil on the bottom of the pot, put pieces of meat and start frying them. When meat is almost ready, put in carrots (carrots should be cut into very small pieces or even grated), you might need to add more oil because carrots will absorb quite some. Cut onion into pieces and add it in several minutes. Then add mushrooms. Keep frying, don't turn off the fire. It should have taken max 10 mins from the moment you started adding carrots. Take several tomatoes, cut into very small cubes, add to the pan. Fry several more minutes and turn off fire. If your timing was perfect at this moment you should have a great mix of the above ingredients, they should be fried but not too much, you don't need to have something like crust.

Now add salt and all the seasonings you want. But don't overdo, your spices should compliment the taste of those ingredients we've been frying, not dominate over them. Now wash rice (the "spherical" rice, not the long one) and add it to the pan. For my pan it's about 0.5-0.7 kg of rice. Add hot water, in my case the water is approximately 5cm above rice level in the end. Also you need to poke it a bit when adding water so that water gets in everywhere. Stir, taste the water (that's the point where you make sure you've added enough salt and spices and add more if needed). Put the pan on fire and stir every several minutes. It's very important to stir very well or the rice will start burning in some places and sticking to pot. In 10-20 mins you'll see that the water is almost (but not fully) gone and the rice has inflated, the plov will start looking like one single dish, not as separate rice and water. Take the entire garlic bulb and stick into the plov, fully dip it into the rice. Cover pot with cap and put it into oven, 50-100C. After 40-60mins, turn off oven but don't take away the pot, leave it there for another hour or two (with all fires being turned off).

PS. I am not sure if I used the right english words for many things so let me know if you don't understand some words or if something sounds confusing.

UPDATE:
You're welcome Mushrooms are optional, if you don't like them, just remove all steps that involve mushrooms from the above text. Basically the above recipe can be split in 3 slightly different versions of plov: with meat and with mushrooms, with meat and without mushrooms, with mushrooms and without meat.

Слоеный пирог с моцареллой и помидорами

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