Pilaf with garlic is cooked following just like "Kovurma Palov". Slice the bottom part of the garlic head, remove one layer of skin and stem from the middle. Rinse garlic in cold water.
Rice is added in two steps, put half of the rice in and smooth the top, then add heads of garlic by the sides of the kettle, then add remaining rice, cover with water, and continue cooking.
Garlic can also be added on top of the rice -- just push the heads in until they are fully submerged in rice.
Take garlic out of the pilaf before mixing it, mix the pilaf and transfer it to a serving plate. Separate head of garlic into cloves, peel, and put them on top of the pilaf. Serve with tomato juice on a side.
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