Pilaf with potatoes

4 servings


In hot fat, cook the onions. Fry the meat, cut into pieces, with the onions until red crust forms, then pour water into the cauldron, let boil. At the same time, add salt and spices. When the zirvak boils, put the potatoes chopped with coarse straws (ties) in the cauldron and, without bringing to a boil, fill the fig. After boiling the moisture, close with a plate, bring to readiness. When serving pilaf on the table, first put rice on the dish, potatoes and meat on top. Serve lettuce to pilaf.