Pilaf with garnet (2)





flesh of mutton 500 grams
Figure 300 grams
broth 3 cups
sunflower oil 1 cup
carrots 2 pieces
onion 3 head
barberry 1 st. a spoon
ground black pepper to taste
salt to taste


Cooking method:

The meat cut into cubes, salt, pepper and fry in preheated skillet with butter.
Put the meat in a saucepan, pour the broth, add the finely diced carrots and onions browned, barberry, salt, bring to a boil.

Add the meat to the rice, stir and simmer until cooked at low boil.

When submitting Arrange greens and sprinkle with pomegranate seeds.

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