Long wash rice, cover with cold water. From the meat to separate the fat, then cut it into small cubes.

Marinating the meat: Crush the fennel seeds in a mortar, squeeze the juice of lemons, and connect them. With a fork every piece of meat dipped in the mixture.

Lightly beat the cream, gently add the yogurt, combine with meat.

Now spice. Mac roast in the oven for 15 minutes, until it darkens. Crush poppy seeds in a mortar, then cloves, cardamom pods. Cinnamon separately to break into large pieces.

In a massive pot (maybe the best in Kazan) put the butter, our spices, Bay leaf, add the strained rice and fry it. 5-8 minutes, until the grains of rice become transparent.

Add in the rice marinade from meat. The pieces of meat press (you can strain the marinade through a sieve), add the marinade to the rice while the meat aside. Pour in the rice, the broth (to above the rice the liquid is), add salt, bring to a boil. Pour in a pot of greens - finely chopped watercress (or spinach). On top of the rice in a saucepan, put a piece of parchment, cover with a lid and put into the hot oven for 12-15 minutes.

At this time, in butter in a frying pan fry the meat. Remove the pan from the oven and with a slotted spoon to put the rice in the fried meat, stir gently. Then again, all cover with a parchment lid and send in the oven for 15 minutes.

Decoration pilaf. Fry in butter blanched, chopped into pieces almonds, sprinkle them over the pilaf. Region to impose fried in butter with raisins.

All to the table! Bay leaf, cinnamon pull themselves out of their portions of pilaf. Now, the music is Indian, and Sarah would wear...(sorry do not have it)