Pilaf on melted butter

4 servings


Cut the meat into large pieces, lower it into salt water and cook for
1. 5- 2 hours. Then remove the meat, and strain the broth through a special zest. Put the carrots, cut into small cubes, in a clear and shiny broth and cook until half cooked. Then put the yellow raisins of the "soyaki" variety, carefully sorted and washed in hot water, into the boiler. It doesn't take long to cook. Immediately put the rice washed 3-4 times, add heat and cook until all the moisture has evaporated. The broth should be prepared at the rate of 1 kg of rice - 1 l of water. In another dish, melt the melted butter and cook the onions in it. After boiling the moisture, pour the pilaf with melted butter with the onion cooked in it. Keep pilaf closed for 35 - 40 minutes. Put the ready pilaf on a dish, spread the chopped meat on top and serve.