Soaked rice and pea pilaf

4 servings


Rinse the rice three to four times in salted cold water and soak in hot water. Peas soak in about 10 hours. In the hot fat, cook the pieces of meat, add the onions and fry until brown. Put the carrots cut into small cubes in a cauldron and simmer with other products for 10 - 15 minutes. When the carrots and onions are cooked enough, pour water, add the cooked peas along with the spices and cook for 20 - 25 minutes. According to the readiness of the zirvak to taste, salt and fill with an even layer of rice. Since the rice was previously soaked, water is poured into the pilaf slightly less than normal. Boil pilaf over a large flame; when all the water has evaporated, close tightly with a lid for 20 - 25 minutes, then transfer to a dish and serve. Separately serve sliced or grated radish or susma salad.