Rice porridge with lamb and barberry

In a deep pot, bring 2 liters of water to a boil, add salt, pour in rinsed rice, and cook over medium heat for 7 minutes.

Then drain the water, cover the pot with a lid, reduce the heat to minimum, and cook for another 5 minutes.

After that, remove the pot from the heat and let the rice steam under the lid for 5 minutes.

Peel the onion, wash it, slice it into half rings, and lightly fry in heated vegetable oil.

Wash the lamb, cut into small pieces, season with salt and pepper, place in a pan with onions, fry until golden brown, pour in 200 ml of water, add barberry and simmer covered until cooked.

Mix the prepared hot porridge with lamb, onion, and barberry, serve in portion plates, sprinkle with chopped cilantro, and serve.