Pilaf

2 glass On rice

1 kg lamb

8 bulbs

150 g ghee

2 Art. l. butter
Which oil to choose? we'll show

Lamb cut into small pieces, posyapat salt and pepper and fry with the addition of butter with chopped onions. Then shift into a bowl with a thick, add water so that it only covered meat. If desired, add the juice of two pomegranates and half a cup of raisins. Extinguish until tender under the hood. Figure prepared as follows: wash, boil in salted water until until the grains are soft on the outside, but inside will still maintain elasticity. Figure recline in a colander, rinse with cold boiled water. Then, in a deep saucepan, melt part of warm milk, put the boiled rice portion, mix, smooth, add the rest of the rice and the remaining oil. Close the pan with a lid and simmer on low heat for 30-40 minutes. The rice does not stick to the bottom of the pan, the bottom can be put cake of unleavened dough (for noodles), submit it together with pilaf.

When submitting pieces of mutton put on hot rice.