So, first things first make 100% billet pilaf – during frying to do reshenijami will not have time. 1. The meat is separated from bones and cut into small like goulash, slices. Bones don't. 2. Bacon cut into small cubes – about a centimeter in cross-section. 3. Cut onion into thin rings. 4. Carrots (skin not skoblin and cut) cut into thin strips, sprinkle a pinch of sugar to start and stir macovigilance. 5. With garlic remove the rhizome and remove the skin, exposing the teeth. All the ingredients (except rice and spices) tend to put on one large plate, not mixing, so they were handy.

Heat the pot. Pour it in 150 grams of vegetable oil and prikalivaet oil to such an extent that thrown in his circle of onion flushed in a few seconds. Once the oil is warmed, drop it in mutton fat. Up in smoke the fat to melt are not worth it. As soon as it Zabolotets, caught it and put on a separate plate. Put in hot oil seeds, mixing them intensively. Add a pinch of salt and a pinch of cumin. ATTENTION! Remember one important thing: the color of the future pilaf largely determines the degree of prozirnost bones. The correct degree of prozirnost – resistant brown color remaining on the bones meat.

Now is the turn of onions. He, too, needs to be fried with vigorous stirring. His willingness is also determined by the color of the onions should Zabolotets.

Once the onions have zabolotivca, thrown in the cauldron chopped boneless mutton and stir. Fry the meat gently. We don't need to make it crusty. Enough that it burned oil and heated juices from it (in time – no more than 7-10 minutes).

Once the meat has reached the specified standard, launched into a pot of diced carrots, then carefully mix it with other ingredients. As a rule, with vigorous stirring, the carrots reach the desired state in 10 minutes. A good limp, it signals to us the beginning of a new stage – filling in a cauldron of cold water and becoming an important part of risotto – sauce, which, scientifically called zirvak.

Water is very important not to make mistakes – it's better to last than strain. Usually the water I poured on the eyes, but this time I used a measuring utensil, pouring on the aforesaid amount of ingredients 1.2 liters. The future showed that I was exactly in the necessary volume. I recommend to fill not more than a liter, because the rest can pour in the tab of Fig. The water level of the hot plate at the top edge should be about half to two centimeters. Now wait until sirvac boil and, once that happens, put in the garlic and peppers (ATTENTION! The peppers must be COMPLETELY intact, so there is no leakage. Otherwise, the pilaf will have to eat accompanied by the fire brigade). Diminish the fire, to achieve a small smooth boil, watching sirvac eyes gaining color.

Moved the rice, pour in a separate bowl with warm water. 30 minutes low simmer servaka try it on salt and doculive so it tasted a bit salty. Then remove with a slotted spoon garlic and pepper on a separate plate, so they didn't bother us. Amplified under the fire pot and gently with a slotted spoon and put it in rice, which previously has been drained. First, even out the rice, ensuring uniform boiling of the PA the entire circumference of the pot. To do this, turn and move in different directions the pot. Comes the crucial moment, when the pilaf is gradually transformed into a living organism. Mix rice with servicom in any case it is impossible, at the same time, to provide a subsequent rice pilaf characteristic crispness and running, it should be very gently stroke with a slotted spoon, as if passing through it to figure their own electricity. Start stroking better with the edges. Concentric movements gradually reach the middle and just quietly follow back, until the rice absorbs intensely he sauce. It is useful to construct the figure the semblance of a girl's Breasts first room and gently with a slotted spoon to Woo each "breast" as if "breast" is real, and skimmer of your hand.

Note this is very important! In descending order (absorption) servaka, it is necessary to reduce the temperature under the pot to avoid burning of vegetables and meat. This should be done carefully, so that, on the one hand, not completely "silence" the process of absorbing the rice sirvana, on the other - to prevent burning. In short, you will need to select some kind of temperature "the middle." Once sirvac completely absorbed into the rice, the surface can be leveled and evenly cover it pounded on the palm of cumin. Podzeplje rice from the edges to the middle, making a distinctive bulge and at least a minute continue to stroke her with a skimmer, not making any sudden movements. There comes another important point – tasting of cooked rice. For samples, take some rice into a couple of sentimental rice in a layer. Cooked rice, if my finger needs to be firm, but not hard inside. Upon detection of the slightest stiffness, is poured onto the surface of the rice no more than a glass of hot water, level the hill and re-collect the rice from the edges to the middle, the possibility of giving water to fall inside. Then dig in the middle of the rice layer "hole", gently laid back pavaresise in service garlic and peppers... ... and as gently lay the whole thing with rice pilaf returning the initial spherical, not forgetting this form a good Pat. Next, tightly close the pot lid, pop the joints of the covers laid a clean towel or cloth. If the pilaf is cooked on an electric stove, leave the minimum fire. If gas, is the minimum turn off the fire in 10 minutes after you close the lid. If you fire up all the way down to smoldering embers below pilaf reached solely on the internal heat of the hearth. And for at least 25 minutes can't touch and give the pilaf finally Mature. Meantime, finely chop up a couple tomatoes, cut into rings onion and onion washed several times in cold water. Pat will add it to the tomatoes, lightly salt and pepper (only red pepper) and mix well. Come down to the readiness of plov open, take out the pepper, garlic and bones, putting them on a separate dish, and the pilaf with a slotted spoon carefully stir. Then we put it on the big dish slide, put on top of the bones, garlic and pepper, and decorate the perimeter of the prepared a salad of onions and tomatoes.