Azerbaijani pilaf

Azerbaijani pilaf differs from all other dishes of this type in that rice is served separately in it. That is, if the recipe contains any ingredients: vegetables or meat - they are all served separately from boiled rice. Now I will tell you how to cook a traditional pilaf of Azerbaijani cuisine from fresh lamb.
First we boil rice in salted water, drain the water through a colander and rinse with water. Our rice should be semi-cooked. Then we cut the lamb into small pieces, let them have bones in them, it's even better. Now put the butter in the pan and fry the meat until golden brown. Then we transfer it to the cauldron. Here we also add: finely chopped onion, cherry plum (pitted), pomegranate juice, raisins, and pour in half a cup of boiling water. Cover with a lid, reduce the heat and simmer for about half an hour.
At this time we are doing kazmag. To do this, beat the egg with a whisk, pour in vegetable oil and water. Pour in the flour and knead a fairly steep dough. After rolling it out thinly on a flat surface. We lay the resulting layer on the bottom and sides of the cauldron. Put most of the boiled rice mixed with melted butter on top (1 tbsp.l.). Level the layer and add all the rice, on which we spread another spoonful of melted butter. We put it on a slow fire, close the lid and keep it for thirty minutes. We take saffron, mix it with a spoonful of boiling water and put a spoonful of butter. With this mixture, we color half of the cooked rice – we will get a beautiful yellow color. In the dish, we lay out white and yellow rice alternately in strips. We put mutton in another dish, and our food is ready.