When it becomes transparent, omit the carrots. Mix well. Fry.

Add a tablespoon with a hill of spices.

In hot oil parts to omit the meat — it should not be fried, and like opalites fat.

For cooking pilaf take the lamb with fat, rice, sunflower oil, carrots, onion, prunes, raisins, garlic, mixture of spices (barberry, cumin, azhgon, red pepper).

Rice, well rinsed (not less than 5 water), soak.

Rinse raisins and prunes.

Cover the cauldron with a lid, leave for 20 minutes.

Carrots cut into sticks, or diced onion rings (onions seemed to dissolve, it will not be visible, so it sometimes simply cut into quarters).

Prepared meat cut into pieces one bite, fat trim separately.

To heat the cauldron, pour in the oil and vyzharit mutton fat. Remove the cracklings.

The meat mix.

Add the chopped onion.

Add water — better than boiling water, 2 cups. This so-called zirvak.

On Zirak lay out a layer of fruit, mixing it with vegetables.

Spread a layer of rice, gently even out the surface and add 1 Cup of water (for round rice ratio of 1:1.5, for long 1:2). Over the surface of the rice the water should rise approximately 1 cm.

The garlic peel from the top covering of scales and omit the rice entirely. Low down the fire.

In the process of cooking rice, you can shovel towards the center, gently stir without touching the lower layers. Rice comes steamed.

The finished dish is stir and put on a platter or serve portions.