Pilaf with fruit tartare

300 g rice

50 g ghee

30 g sugar

1-2 eggs

2-3 tablespoons flour
some flour to choose? we'll show

1/3 cup:

prunes

dried apricots

raisins

dried apricots

Boil the rice until half and fold in a colander, rinse, drain off the water, split in half.

Drive in one half of the egg rice, mix gently.

Take a pan, put it in an oil well to warm up, put rice with egg, add sugar and flour and fry over medium heat for 15-20 minutes.

Share on fried rice on top of the remainder, cover and stew until tender.

Dried fruits wash, boil in water (water taking a little broth to a saturated).

Pilaf served with fruit tartare as follows: the upper figure out onto a plate, top with the bottom fried rice, chilled around decomposed dried fruits, served separately from the remainder of the cooking broth of dried fruits.