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Pilaf with chickpeas

Cooking time: 1 hour 40 minutes
Servings: 6-8
Calories: 355 - 450 kcal

  • Figure 800 g
  • chickpeas 200 g
  • 350 g pulp of lamb
  • fat mutton 300 g
  • carrots 400g
  • onion 3-4 head
  • bay leaves
  • salt, black pepper peas

Recipe for cooking:

  • Chickpeas, soak in cold water for 6-12 hours (change the water every 1.5-2 hours), washed rice - on the hour. Carrots cut into small cubes, onion - diced lamb - large chunks.
  • Melt down fat and fry it lamb with onion until golden brown. Then put the carrots and chickpeas, pour enough water so that it covered the whole mass, and cook over moderate heat for 20-25 minutes. Fill risotto with salt and spices, then an even layer Put rice, pour the warm water that it covers products in a layer thickness of 2 cm, and simmer until rice swelling. After that, leave the risotto with the lid on for 30-35 minutes.
  • When submitting pilaf lay heaped on a platter. The meat cut into small pieces and place on top.

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