Ideally, a pilaf made of lamb meat in the cauldron. Then you should start with the fact that in a well-heated cauldron and fry the rump, then pulls out pork rinds and eat them with bread during cooking )) by the Way, now, at the very beginning wash the rice until clear water, soak it and leave it until you need it. If you are cooking in butter and other meat (like me this time of chicken), then pour oil into the cauldron and rascalities it to smoke and fry meat.

While the meat is fried, cut into half rings onion and throws the meat

At this time, a cut so large carrot...

When the onion becomes soft and transparent, put in the cauldron carrots, all of this salt and add spices. When the carrots are fried, pour boiling water to cover everything in the cauldron. Reduce fire. Put the garlic right entire heads (if he is young, it needs to be put at the same time as the rice) and let it all stew in the ideal for 1.5 hours (for pilaf the longer the better). I was prepared this time, half of the ingredients, which prescription and time was not much (the hungry men were waiting for dinner)), so I put out about 15-20 minutes only.

Zirvak ready. Check it for salt should be a Little salty! Now it is the turn of rice. Unfortunately this stage I forgot to photograph ( But there's nothing complicated here. Put in the cauldron rice and evenly distribute it across the surface. Then take a slotted spoon and through it fill with water. Using a slotted spoon to once again not to touch the rice, not to blur it! Water should be 1.5-2 cm above the surface of the pilaf. Give seems to boil over high heat, then reduce it when the water is almost evaporated check the rice for readiness (so that the grains are not scrunched). If not ready, add a little more water. Turn off the heat, cover the cauldron and leave the risotto on the burner to stand for 15 minutes.