Pilaf rice is washed and soaked in water for about 30 minutes. During this time, cut the feathers of green onions, mushrooms in large pieces carrot into thin discs. In a large deep skillet melt 1 tbsp of the butter in it and fry the carrots, onions and mushrooms until the mushrooms release their good water. With a slotted spoon steamed vegetables are removed and the resulting broth is added to the meat. In the heated pan add the remaining butter and return vegetables to doizparzhvat with vegetable seasoning, until the mushrooms begin to redden. Again with a slotted spoon and drain are removed from the butter. With the butter in the pan nice fry already drained rice with constant stirring, until it begins to stick and then add the broth, stir and leave on low heat to simmer. Stir often and when almost wiped the water, return vegetables to complete absorption of water. Remove from heat. Cutlets: Minced meat is mixed with other products and fried balls the size of a walnut. At the bottom of the bowl with a suitable size is placed part of the fried balls, make a pilaf. Top is pressed with the serving dish and turns, tap and carefully lift the bowl.