Cauldron well heated, pour sunflower oil so that it covered the bottom of the cauldron on 2-2,5 cm deep, heated well again, chop the onion, throw in the cauldron

As the onions become Golden, put the meat (we pre-cut, sprinkle with salt and so it is about 15 minutes), all this fry

Carrots, cut into julienne and put in the cauldron, meanwhile, take the rice (we buy rice steam, it just will not porridge), soak it in hot water for 20-30 minutes

carrots with meat stir, as we see that carrot was a little bit to settle, then add water (for 1 kg of rice is 1-1,5 l of water) add seasoning and cumin seeds - a small handful in the palm of your hand, they need a little bruise, so the flavor was stronger

when we see that the carrots have become soft, add the rice (the rice you need after a hot water rinse with cold, so that the water in which my figure became transparent, or almost transparent), spread the rice on the carrots, a little crush, so that the water covered the rice and cook until half cooked rice all this time cover do not cover

and now, when the rice is almost ready, we mix it up a bit, collect a slide, make the hole in it and all this cover with a lid and leave to simmer for another 20-30 minutes and all, rice is ready - it turns out very tasty, my friend now prepare pilaf only way..