# Put the veal cubes into the pot and add water until it covers the veal cubes. Boil it in a pot or a pressure cooker. After cooking it, cut the cubes into smaller pieces.
# Clean the green
peas, cook them in some water which includes 1/4 tsp sodium bicarbonate and 1/4 tsp salt.
# Clean the
rice and rest in warm salty water for half an hour. Then wash it with cold too much water.
# Put the vegetable oil and the butter into the pot, and make it hot. Add the peeled shallots in it and roast until they turn to transparent.
# Add thickly grated
carrot in it and cook until it softens.
# Then add diced
tomato, boiled green
peas and veal in it, cook it for 5 more minutes.
# Add 3 cups broth and salt in it. When the broth starts to boil, add
rice in it and stir, cover the lid of the pot.
# Firstly cook it over medium heat for 2 minutes, then cook it over low heat for 15 minutes (17 minutes total). Place a paper towel between the pot and its lid and rest it for 20 minutes.
# At the end of the resting time, add finely sliced dill into the pilaf and stir it gently without mashing the pilaf.
# Serve however you wish.
