Prepare pilaf and the Caucasus, and Central Asia. For centuries, this dish is prepared with the use of cottonseed oil, which best retains all the taste components of plov. In the cauldron chopped onions to be a little fry until golden tone.
The main element used dishes lamb or beef, cut into large chunks. Meat also need to fry in fat until golden brown. As dohodimosti meat in it add other elements:
- Some water;
- Nerezanyh fine julienne carrots.
After all sealed and stew, setting a slow fire until soft.