You will need
- meat (0.5 kg);
- carrot (2 pieces);
- onions (4 pieces);
- rice (2 cups);
- tomato paste (5 tablespoons);
- spices – to taste.
Rinse meat in cold water, cut them into cubes, fry in vegetable oil until Golden brown and place in the cauldron.
Carrots carefully wash, RUB on a coarse grater, fry in vegetable oil and place in a large kettle on top of the meat.
Onion peel, cut into cubes, fry in vegetable oil and on top of the carrots put in the cauldron.
Carefully go through the rice, rinse several times in water and pour into the cauldron.
On top of the rice, pour the tomato paste, salt, spices and cover with water so that it completely covers the contents.
The cauldron cover and put on slow fire.
Cook pilaf for 1 hour.
Remove from heat and allow to stand for about 30 minutes.
Serve the pilaf to the table hot.
Before cooking pilaf rice can also be fried in vegetable oil. Fat, which will absorb the grains, will not allow it to clump, and the dish is to crumble.