Separate pilaf, in samarkand

4 servings


Rinse the rice three to four times in cold water, put in a pan of salt water, let boil. Then transfer the rice into bags and let drain the water. Peel the carrots and boil as a whole with the meat. Cut the boiled meat into chunks, and cut the carrots into straws, mix everything, add a little salt, ground black or red pepper. In very hot fat, cook the onions. When the onion is browned, remove from the cauldron and mix it with meat and carrots. This dish is served separately in casas or in plates. Put a little cooked rice in each casa first, pour it over the highly heated fat, put the meat, carrots, onions on top, pour over the rest of the fat and serve. Serve cherry salad to pilaf.