Lamb, beef, pork and veal pilaf i

1 serving


brisket is chopped into pieces of 35-40 g, scapula flesh is cut in the same way, sprinkled with salt, pepper and fried. fried meat is placed in a deep saute pan, poured with hot water, browned carrots and onions with tomato are added and allowed to boil (liquids are poured at

2. 5 liters per 1 kg of rice). then the over-washed rice is placed and boiled until thickened, stirring occasionally. After that, the dishes are covered with a lid and put in a cooking cabinet for 40 - 50 minutes. pilaf is prepared without tomato. dry acidic berries (blackcurrants, karakot, barberry and others) can be added to pilaf.