Veal and Curry Pilaf
10 servings
90 minutes
Pilaf with veal and curry is a refined dish that combines the aroma of Eastern spices with the tenderness of Italian cuisine. Although pilaf is traditionally associated with Central Asian kitchens, its adaptation with curry adds a special depth of flavor. Golden fluffy rice infused with spice aromas, tender veal, and the sweetness of carrots create a harmonious combination. Onions sautéed to softness add a subtle caramel note, while garlic provides spiciness. Curry brings a warm, slightly spicy touch, making the taste rich and exotic. This pilaf pairs perfectly with salty pickles and uzvar, and its preparation becomes a magical ritual where every detail plays an important role. The dish is perfect for family dinners or festive gatherings, offering comfort and enjoyment.
1
Rice must be washed and soaked in warm water for 20-30 minutes — this will simplify the cooking process.
- Long grain parboiled rice: 500 g
2
While the rice is soaking, wash, peel, and chop the vegetables — this will make the cooking process easier without distractions. I take 4 large onions for a 3-liter pot or cauldron. You can't ruin pilaf with onions and carrots, so don't be afraid to add quite a lot. When you think you've taken enough vegetables, add just a little more for good measure. Slice the onions into half rings about 2-3 mm thick, grate the carrots on a coarse grater (or cut them into thin elongated strips), peel the garlic and leave it whole.
- Onion: 4 pieces
- Carrot: 400 g
- Garlic: 1 head
3
For pilaf, I usually take pork or veal; some prefer beef, but I still love pilaf with veal. The meat should be lean and without tendons. We cut it into medium-sized pieces, 3-4 cm thick and long.
- Veal: 1 kg
4
Place a pot on the stove and turn the heat to 9 out of 9, pour sunflower oil into it. When the oil heats up, add the onions to fry. Fry for 3–4 minutes while stirring constantly (there should be enough oil in the pot for frying the meat later). When the onions become transparent, add the meat and reduce the heat to 6 out of 9. Add 2–3 pinches of salt and some pepper; mix (regarding pepper - it's individual; those who like it spicier can add more pepper, while those who prefer it milder can add less).
- Sunflower oil: 30 ml
- Onion: 4 pieces
- Veal: 1 kg
- Salt: to taste
- Ground black pepper: to taste
5
Meat will release juice while frying (or water if it is beaten or old). If too much liquid is released, don't hesitate to drain the excess. Stew the meat with onions under a closed lid for 10-15 minutes, stirring every 3 minutes. When the meat is seared and there is enough juice, add carrots and stir. Cover with a lid and stew for another 8-10 minutes, stirring every 4 minutes.
- Veal: 1 kg
- Onion: 4 pieces
- Carrot: 400 g
6
By this time, the carrots, onions, and meat are halfway cooked. Add spices for pilaf and curry (I buy pilaf spice mix from market sellers; they sell it by weight. It has everything we need for that unique pilaf aroma). You can skip the curry, but I love pilaf with this light spicy scent. Add two more 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.
- Seasoning for pilaf: 30 g
- Curry: 20 g
- Salt: to taste
7
Now the main magic! The soaked rice has swollen and absorbed enough water. Arrange the meat and vegetables in the pot as evenly as possible and layer the rice on top in the same way. Pour water to 1.5 fingers above the rice level and cover with the lid tilted. The pilaf will simmer for 13-15 minutes, and when the water levels with the rice, insert garlic all over the rice surface with the tips facing you. Reduce the heat to 4 out of 9, cover with the lid, and let the pilaf simmer for another 8-10 minutes.
- Long grain parboiled rice: 500 g
- Garlic: 1 head
8
Pilaf is ready when the garlic in the rice is soft (it can cook faster if you have a flat pot specifically for pilaf or if you're an extremist cooking on high heat). If you're unsure about the pilaf's readiness, first taste the rice, and second, carefully push aside the layer of rice at the edge of the pot; water should not be visible at the meat level.
9
I serve pilaf with pickled sour cucumbers and uzvar (the combination of the spicy taste of pilaf, pickled cucumbers, and rich aromatic uzvar is perfect). Don't forget to cover it with a lid to prevent the rice from drying out.