A few hours before cooking pilaf rice, washed well and leave in colander to dry. Occasionally mix to all dry. Rice must be dry. It is important! Rice take only round.

The meat (I had pork) cut into small pieces.

This time, since the arrival of the husband was a long time I decided to try to marinate the meat with salt, herbs de Provence, black and fragrant ground pepper, let stand a couple of hours.

Heat sunflower oil (I have no cauldron, but a favorite of the ancient cast-iron frying pan with high sides). Fry the meat, if the meat is stiff, I add some hot water and wait until water evaporated and it will start to boil. The meat should be soft.

Onion cut into cubes, carrot sticks (I RUB on the Korean grater)

Fill the onions and carrots and fry together with the meat until soft carrots.

Further, the main secret. Pour DRY rice directly into the meat with the vegetables and fry it in oil on high heat until the rice is transparent! When the rice has become transparent and slightly crisp, fill it with boiling water from the kettle. Water should be 1 finger above the rice. Add the spices (I think everyone has a favorite for pilaf). Optionally put the garlic cloves. Sprinkle with salt, close the lid and switch on the slow fire.

After about 10 minutes, when evaporate all the water, mix, collect our pilaf slide and make a few indentations to come out steam, and cover with a metal bowl. I a couple of times and mix again to make a slide with recesses.

Readiness is determined when the rice becomes crispy. If the rice is a little hardish (depends on the rice), you can turn off the fire, cover with lid, wrap in a towel and allow to stand.