Lamb chops cut one at a time. In a pot heat vegetable oil, put the ribs, good to fry them. As browned – pour boiling water and let cook for 5 minutes.

Wash well and mash the rice. Washed rice is put in flat dish to dry.

Mash, add to the mutton. Let all boil for an hour.

Add into the cauldron the tomatoes and pepper, cut into strips. Salt, pepper, add spices to taste. I add seasoning for pilaf and cumin. The seasoning is already a bit of cumin, but I miss it – very much in love with her. Stir, simmer for 5 minutes.

Spread on top of rice.

Pour boiling water into the cauldron so that it was above the rice on the little finger. You need to pour carefully so the rice is gathered in a heap. I'm doing it, pouring water on the spatula. Without a lid allow to boil and cook on. As mash we have a very strong seethe, the rice is cooked not in a liquid broth, and puree. So periodically you need to pierce seplow spatula to lift water to the bottom. As the water is gone from the surface, close the cauldron lid and allow to steam for another 15-20 minutes. During this time, you can once again put a crimp in naplav, lifting it from the bottom.

It turned out interesting. Pilaf with waving we have prepared more, but there didn't seethe mash to a puree, and was in podobailo pilaf condition – Zelenka, cheerfully. And then he seethe, enveloped in rice and it turned out much softer. Pepper and tomato confirm that it is not a risotto, cooked correctly, and properly cooked seplow. About as bent! )))