# Roast the meat cubes over medium heat without oil addition, until the broth evaporates totally. Add 3 cups water in it and boil until it softens.
# Meanwhile, rest the rice
in salty and lemon
y warm water. Dice the onion
. Wash the garlic
cloves without decorticating them. Slice the carrot
s into match size. Rest the sultanas in water..
# Strain the boiled meat, and et its broth. If the broth is less then 3 cups, add water on it to get 3 cups of broth.
# Put sunflower oil and butter in a pot, and place the pot over high heat. Add onion
in it, and roast until the onion
turns to transparent.
# Then add the carrot
and the non-decorticated garlic
cloves in it. Roast it by stirring it constantly until the liquid of the mixture evaporates totally.
# Wash the rested rice
until the starch over the rice
goes away, strain it. Then add the rice
into the pot, roast it for about 5 minutes.
# Add sultanas, salt, black pepper
, allspice, cinnamon, boiled meat and 3 cups of broth in it, stir and cover the lid of the pot.
# Cook the pilaf over medium heat for 10 minutes, then cook it over low heat for 10 minutes, in total 20 minutes cooking time. Then remove it from the stove. Place a paper towel between the pot and its lid, and rest the pilaf for half an hour.
# Stir it without mashing the pilaf, place onto the service plate.