Chlav

Prepare the by-pass pilaf-porridge. Soak rice in advance. Pour part of the melted oil into the boiling salted water, fill the rice and cook over low heat for 30-40 minutes until the water is completely evaporated. Finely chop the onions, fry in oil, pour in some of the finished rice and mix gently. Whisk the eggs, add to the rice, stir, drain for 5 minutes and pour in the remaining rice. Pour over the melted butter and simmer for 25 minutes.