Wedding pilaf

4 servings


Cut the meat into large pieces, boil. In a separate cauldron, stir the oil, fry the onions in it, put the carrots, cut into coarse straws with ties, pour half the meat broth, let boil. After that, add zarchava and half a portion of salt and spices. Rinse the rice three to four times and soak in warm water for 2 hours. After laying, level the rice in the boiler, if there is a need to pour the rest of the broth, add salt and bring it to readiness. Put the ready pilaf on a dish, arrange the boiled meat on top, serve.