Beef Veal Pilaf
Description
The dish is prepared without unnecessary complications. The main difference of this veal pilaf recipe from the traditional version is that, in addition to rice, we'll also use mung beans (mash). Also, instead of the more common pork, chicken, or lamb, we'll use veal, which gives the dish a more delicate flavor. Otherwise, the pilaf is prepared as usual, and, of course, it turns out incredibly tasty and aromatic—my whole family rated it five stars. Now I'm sharing this simple veal pilaf recipe with you, and I hope you'll enjoy it as much as my family did. The dish is ready to be served.
Instructions
- 1
Step 1
First of all, we need to soak the mung beans in cold water.
- 2
Step 2
After that, we pour vegetable oil into a cauldron and heat it well. While the oil is heating, cut the meat into cubes and slice the onion into half-rings. Place the veal into the heated oil and fry for 8–10 minutes, then add the onion and fry for a few more minutes. After that, pour a small amount of water over the meat and simmer over low heat for 40 minutes.
- 3
Step 3
After the allotted time, rinse the mung beans under running water and transfer them to a cauldron. Add cumin and ground pepper to taste. Pour in a little more water so that the liquid covers the beans, and simmer for another 40 minutes.
- 4
Step 4
After about half an hour, start checking the pot periodically. When the mung beans begin to burst, it's time to add the rice (previously rinsed). Now pour in water again, making sure it's 1–1.5 cm above the rice. Season with salt to taste and simmer the pilaf, covered, for 20 minutes, until the rice is fully cooked.
- 5
Step 5
Once the rice is soft, our pilaf is ready. Enjoy your meal, everyone!