# Clean the rice
and rest it in hot salty too much water for half an hour at least.
# Put the vegetable oil into the pot and make it hot, then add ground meat. Roast it until the broth evaporates.
# Add both of the finely sliced white and the green parts of the leek
s and roast it until they seem as dry. (For about 20 minutes)
# Then add the rested, a few times washed and drained rice
into the pot.
# After roasting all the ingredients over medium heat for 5 more minutes, add salt, black pepper
and hot water into the pot and cover the lid.
# Firstly, cook the pilaf over medium heat for 5 minutes, then cook over low heat for 15 minutes, as total 20 minutes.
# Remove the pot from the stove, cover it by a paper towel, and ret the pilaf for half an hour.
# Fill it into wet bowl by forcing a little on it, and reverse the pot over a flat service plate.