Bukhara pilaf with raisins

4 servings


Overcook the onions in highly heated fat. Then put the carrots, cut into straws, stir several times, pour water, let boil and salt. For this pilaf, white raisins dried in the shade without stones are taken. Go through the raisins, rinse thoroughly in warm water, put in a boiler. Rinse rice in warm salted water. After reducing the fire in the hearth, put in the boiler Fig. Pilaf cook over a large flame; when all the water has evaporated, close the lid tightly for 20 - 25 minutes. Transfer the finished pilaf to a large dish. Serve the radish salad separately.