Pilaf special with small-rolled overcooked meat

4 servings


Separate the lean meat from the bones, cut the flesh into pea-sized pieces, deep fry, set aside. Fry the seeds in very heated fat, add the onions, fry until a ruddy crust forms, then put the carrots and continue to fry. Add salt, spices to the zirvak, pour water, let boil, fill the rice with previously prepared meat, close the pilaf after boiling the moisture. Mix pilaf before serving. Pilaf is served with pomegranate and onion salad.