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.