# 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
lemony warm water. Dice the
onion. Wash the
garlic cloves without decorticating them. Slice the
carrots 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.
