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Plov amateur
4 servings
Clear the quince of cannon and seeds, cut into 2 cc cubes. cm and, so as not to blacken, put in warm water. Transfer the fat and fry the quince, set aside. Put onions in boiling oil, after sauteing - meat and carrots, cut into 1 cc cubes. see After frying the products, pour water and simmer the zirvak over low heat. Before laying rice, put the prepared quince in pilaf. Subsequently, cook as indicated in other versions.
Clear the quince of cannon and seeds, cut into 2 cc cubes. cm and, so as not to blacken, put in warm water. Transfer the fat and fry the quince, set aside. Put onions in boiling oil, after sauteing - meat and carrots, cut into 1 cc cubes. see After frying the products, pour water and simmer the zirvak over low heat. Before laying rice, put the prepared quince in pilaf. Subsequently, cook as indicated in other versions.
rice - 1 kg, soft meat - 500 g, quince to taste, carrots - 300 g, salt to taste, spices to taste
