in principle, there is nothing special in the preparation of this dish. Using a little rice life hack, you will definitely get rice by rice. Proven by time. Cooking is similar to pilaf, but much faster because we use minced meat instead of meat.
300gr. rice (1.5 cups) I take Barakat rice (Kazakhstan)
350gr. minced meat
1 medium onion
1 medium carrot
0.5 tsp Zira
1 tsp seasoning (universal or for pilaf)
2 tsp paprika
1 bay leaf
1 tsp salt
70ml. vegetable oil
Heat 70 ml of vegetable oil in a frying pan and send the minced meat there.
Fry until all the liquid has evaporated.
Cut the onion into little shapes and send it to the minced meat.
Saute until the onion turns out to be delicate and clear.
Cut the carrots into large strips and add to the minced meat and onions.
Saute until carrots are soft.
Okay, rinse the rice until clear water and send it to minced meat with vegetables.
Add Zira, seasoning, paprika, and bay leaf.
Add water at the rate of 1.5 cups of rice and 2 cups of water.
Send to the fire. First, make the fire stronger than average.