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🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥
🟥⬜🟥🟥🟥🟥⬜🟥🟥🟥🟥⬜🟥
🟥⬜⬜🟥🟥⬜⬜⬜🟥🟥⬜⬜🟥
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🟥⬜🟥⬜🟥🟥⬜🟥🟥⬜🟥⬜🟥
🟥⬜🟥⬜🟥🟥⬜🟥🟥⬜🟥⬜🟥
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⬛⬜⬜⬛⬛⬜⬜⬜⬛⬛⬜⬜⬛
⬛⬜⬛⬜⬜⬛⬛⬛⬜⬜⬛⬜⬛
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⬛⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬛
⬛⬛⬛⬛⬛⬜⬜⬜⬛⬛⬛⬛⬛
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⬜⬛⬛⬛⬛⬛⬛⬛⬛⬛⬛⬛⬛⬛⬜
Slice carrots in julienne, onions in small half rings, meat in cubes. Fry meat in cauldron in vegetable oil. Cook over high heat for 7 minutes until crusted.
Put onions to meat and continue frying. After 3-4 minutes add carrots. Add garlic and spices and pour water over the meat. Bring to a boil and cook for 10 minutes. Rinse rice under running water and place on top of meat without stirring.
Pour water into the pilaf about 2cm above the rice. Cook over low heat until liquid has evaporated.