Prepare the products you need at once, because then start cutting and cutting will not have time. The meat is separated from bones and cut into small pieces. Bones don't. Bacon cut into small cubes. Onion thin half-rings. With carrots cut away the skin (not skoblin, and cut), cut into thin strips, sprinkle a pinch of sugar to the sauce starts to reduce, and stir. With garlic remove the roots and remove the top peel, exposing the teeth. Carefully go over the rice. It may come across stones on which you can break a tooth in the process of eating pilaf. Thoroughly wash the rice in water until water is clear. Fill it with warm water and set aside.

Heat a cast iron cauldron. If You have a gas stove, take the cauldron with a round bottom, if electric, it is better to take flat. Pour in the oil. Rascalities oil, until you go smoke. Much overtempered oil is not worth it. Throw in a small onion. Prikalivaet oil to such an extent that the bow is thrown at him flushed in a few seconds. Throw away the onion and throw in the butter fat-tail. Peretaplivanii until Golden, remove to a separate platter and sprinkle with coarse salt. A little digression!! Cut the black bread, pour cold vodka and our melted fat (roasted pelmeni) use as appetizer. The guests loved it!!! We continue to cook. In oil, lay the seeds, sprinkle with salt sprinkle with a pinch of cumin and a good fry. The color of the risotto will depend on prozirnost bones. The meat on the bones should be deep brown in color. Throw the onion. It should fry until zolotisty, stirring constantly. Once the onions have zabolotivca, add to it the meat. Fry gently. The meat must not boil. The ideal roasting time of 10 min. once the meat is fried, add carrots. Mix with meat and onions, but gently, not to break. Constantly stir all the ingredients. Once the carrots are softened, you pour the water. This sauce is properly called - servak. Fill with cold water, about 1-1,2 liters. Strengthen the fire under the cauldron. When zirvak boils, throw in the garlic and pepper. Diminish the fire. Sirvac have little to boil.

After half an hour of boiling, try zirvak, doselevel it so that it was a bit salty. Take out the garlic and pepper on a separate plate. And again add the fire under the cauldron. Gently with a slotted spoon, lay the rice in zirvak (water, of course, from the rice to drain). Even out the rice. Mix rice with siracom not!!!! As the rice absorbed the liquid should gradually reduce the heat under the cauldron! Once the water has gone inside, sprinkle the rice with the remaining cumin. Rubs it in his hands, so she gave the necessary flavor. Then collect the rice from the edges to the middle, not hurting our vegetables, giving the rice a convex shape. Wait a few moments and try the rice for readiness. Try to remove the sample from sardinata rice. It should be elastic, but in any case not rigid. If tough, add a glass of water. Digging in the rice hole and lay there, our garlic, and pepper. Bury them, again giving the figure a convex shape. Then tightly close the cauldron lid, opening it with a towel so as not to leave gaps. By the time under the cauldron should be minimum fire. After closing the lid hold the cauldron over the fire for another 10 minutes and switch off. But the cauldron is not removable. The rice should reach the ready when you turn off the fire. Keep the rice for another 10-15 minutes. Our pilaf is ready!!! For the last 15 minutes until tender, thinly cut tomatoes and cut the onion into thin rings. Wash onions well in cold water, add to the tomatoes, salt, pepper red pepper, add a pinch of cumin and stir. Now open our cauldron. Took out a pepper, garlic and bones. Carefully mix rice with vegetables and meat. Spread pilaf on tavak (large round dish, preferably earthenware).On top decorate with seeds, garlic and pepper. And serve with salad.

You can even sprinkle finely chopped cilantro.