Cook rice pilaf (A) until rice is half-done. Fry lamb or poultry (chicken, spring chicken, or pheasant) whole, then cut into serving pieces.
Peel and wash potatoes. Slice them across into thin circles.
Melt butter in a wide pot and set potato slices in one layer on the bottom of the pan. About 2-3 minutes from the start of cooking put half of the prepared rice on top of potatoes. Set cooked meat over rice, and top it with remaining rice and add more butter. Cover the pot and put a moistened kitchen towel around the cover to prevent steam from escaping. Lower the heat and cook 30-40 minutes.
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