- fresh meat - 400 g;
- marinated mushrooms - 400 g;
- steamed white rice - 2 cups;
- onions - 3 PCs;
- carrots - 3 PCs;
- olive oil;
- spices (to taste);
- salt (to taste),
- ground black pepper (to taste);
- fresh garlic - 1 clove.
- If the pickled chanterelles were not found, and there are fresh - they should be boiled in lightly salted water about 10 minutes.
- One good onions cleaned from the husk and put in a container with a thickened head with a pre-heated it with olive oil. Onion fry in oil until it gets dark, after remove.
- Wash the meat and crumble in large slices, and then lay in the oil in which it was roasted onion.
- A prerequisite for cooking delicious pilaf is coarsely chopped onions and carrots in large quantity. Because the onions you need to chop thick half-rings, carrots cut into large wedges. As such, the vegetables retain a juice and not lose flavor.
- Harvesting of vegetables to send to the meat. Simmer with lid on for 15 minutes, from time to time to stir so it doesn't stick.
- In a skillet over medium heat, heat olive oil, to send the previously cooked mushrooms, then to a rosy color. After the fungi spread into the pan carefully washed rice. Continuously sauté for another 5 minutes.
- Dried rice with mushrooms to spread to the rest of the ingredients, in any case without mixing. Fill the dish with water on a couple of fingers above the level of rice. On top and season with spices, salt, pepper ground. In the end, in the middle of the bury is not clean, but washed the head of garlic.
- Simmer until the complete disappearance of the liquid. After leaving to stand the heat about 30 minutes.