The first thing we put on the fire a cauldron of sunflower oil and glow it so went light smoke. I took lard and melted it instead of butter. While the oil is heating up, cut the meat into medium size pieces, I added some pork ribs. Then add the meat in the already hot oil and fry until Golden brown. At this time, cut onion into half rings, and carrots also cut into strips (not grated).

Once the meat has roasted, remove it from the cauldron, but instead lay the sliced onions, fry until Golden brown, and only then throws the carrot. Fry it so it looked dried.

Then lay the fried meat back into the cauldron to the vegetables, fill with water so that water covered the entire ground around the finger. Diminish the fire and leave everything to stew for half an hour.

At this time, take out the rice, wash it and soak in salted water 1 tbsp of salt per 1 kg. of rice. Also wash and soak the raisins. The rice should be long grain, otherwise it will be mess.

After 30 minutes drain the water from the rice, throws it in the cauldron with our vegetables and meat, stir add the raisins, spices, black pepper, salt, but little, as the rice is already salted. All stir again, cover with a lid, first put on a big fire, and after everything boils, diminish it. Leave for 30 minutes. after half an hour watching our rice, slightly pushing the mass with a spoon from the wall of the bowl. If the bottom didn't have much water, so the pilaf is ready. Of course, we still have to try the rice, and if you feel he's not ready, leave the pilaf on the stove until completely cooked through. Bon appetit!))