1. Meat cut into 2-3 layer, salt, pepper black pepper, spread with mustard, add to the pot, cover and remove overnight in the refrigerator. 2. From flour, water and a pinch of salt knead tight unleavened dough. About 100-150 ml of water. Roll into a ball, wrap with foil and cover with the hot saucepan for 30 minutes. 3. Divide the dough into two parts. Each roll in a layer 1 mm thick, cut into strips (about 4-5 cm) and cut the strips into noodles. Put on a baking sheet and skumanich in preheated oven to 200 degrees, until Golden brown. Cool.

4. Chop the noodles into little grains, about a piece of rice. You should get about 2 cups of "rice." I don't have enough forces to grind very finely, so getting more nothing. "Rice" pilaf can also be cooked in advance, and can prepare more than required and store in containers for bulk products.

5. the meat is cut into slices and fry in a very hot pan or saucepan, where it will prepares plov, until Golden brown. Then pour a glass of hot (optional) water and simmer 20 minutes.

6. Cut onion finely, carrot RUB on a grater.

7. Broth drain, add a little vegetable oil, add vegetables, salt, add all the spices and fry, stirring for 5-7 minutes. 8. Tomato cut into cubes and add to the meat and fry for 2-3 minutes.

9. Drained the broth and bring to volume of one glass and pour the meat and vegetables. 10. Prepared rice gently rinse in a colander under cold water. It is necessary to wash away the remnants of flour and smaller crumbs, then the risotto will be loose. 11. To fill the "rice" into the pan with meat, stir, cover and on low heat simmer for 10 minutes.

11. See below all the water is absorbed. Off, mix and let stand for 10-15 minutes. Better to wrap up a pot of risotto with a thick towel.