Pilaf with Veal and Curry
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
10
Description
Pilaf with Veal and Curry
Ingredients
- Parboiled and wild rice blend - 17.6 oz
- Carrot - 14.1 oz
- Onion - 4 pieces
- Garlic - 1 head
- Salt - to taste
- Ground Black Pepper - to taste
- Pilaf Spices - 1.1 oz
- Curry - 0.7 oz
- Safflower Oil - 1 fl oz
- Veal - 2 lbs
Step by Step guide
Step 1
Rinse the rice thoroughly and soak it in warm water for 20–30 minutes — this will simplify the cooking process.
Step 2
While the rice is soaking, wash, peel, and chop the vegetables — this will make it easier, and nothing will distract you from the cooking process. I take 4 large onions for a 3-liter pot or cauldron. You can't go wrong with onions and carrots in pilaf, so don't be afraid to use a lot. When you think you have enough vegetables, add just a little more, and it will be just right. Slice the onion into half-rings about 2–3 mm thick, grate the carrot on a coarse grater (you can also cut it into thin strips), peel the garlic and leave the cloves whole.
Step 3
For pilaf, I usually use pork or veal; some prefer beef, but I love pilaf made with veal. The meat should be lean and without sinews. Cut it into medium-sized pieces, about 3–4 cm thick and long.
Step 4
Place a pot on the stove and turn the heat to high. Pour in the sunflower oil. When the oil is hot, add the onions to fry. Fry them for 3–4 minutes, stirring constantly (there should be enough oil in the pot for frying the meat later). When the onions become translucent, add the meat and reduce the heat to medium. Season with 2–3 pinches of salt and add pepper, mixing well (regarding the pepper — it's all individual; those who like it spicier can add more, while those who prefer it milder can add less).
Step 5
The meat will release juice while frying (or water if it is tough or old). If too much liquid is released, don't hesitate to drain the excess. Simmer the meat with the onions covered for 10–15 minutes, stirring every 3 minutes. When the meat is sealed and there is enough juice, add the carrots and mix. Cover with a lid and simmer for another 8–10 minutes, stirring every 4 minutes.
Step 6
By this time, the carrots, onions, and meat are halfway cooked. Add the pilaf spices and curry (I buy pilaf spice mix from vendors at the market; they sell it by weight. It contains everything we need for that indescribable aroma of pilaf). You can skip the curry, but I love pilaf with this light spicy aroma. Add another 2 pinches of salt and mix thoroughly. Cover with a lid and simmer for another 5–6 minutes until the spices infuse the meat and vegetables.
Step 7
Now for the main magic! The soaked rice has swollen and absorbed enough water. Arrange the meat and vegetables in the pot in an even layer and spread the rice evenly on top. Pour in water to about 1.5 fingers above the level of the rice and cover the pot with the lid slightly ajar. The pilaf should simmer for 13–15 minutes, and when the water is level with the rice, poke the garlic cloves into the surface of the rice so that the tips are facing up. Reduce the heat to medium-low, cover with a lid, and let the pilaf simmer for another 8–10 minutes.
Step 8
The pilaf is ready when the garlic in the rice is soft (the pilaf may cook faster, for example, if you have a flat pot specifically for pilaf, or if you are adventurous and cook over high heat). If you are unsure about the pilaf's readiness, first taste the rice; secondly, gently push aside a layer of rice at the edge of the pot; you should not see any water level above the meat.
Step 9
I serve pilaf with pickled sour cucumbers and uzvar (the combination of the spicy flavor of pilaf, pickled cucumbers, and rich aromatic uzvar is perfect). Don't forget to cover it with a lid so the rice doesn't dry out.
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