# Boil the veal and pick it into pieces. Rest the
rice in warm salty water for half an hour. Then wash the
rice to remove the starch over it, and strain it well.
# Put 8 tbsp sunflower oil into the pot. When the oil turns to hot over medium heat, add
rice in it and roast until the
rice turns to transparent. (For about 10 minutes.)
# Put the roasted
rice into a separate bowl. Put half circle shaped sliced
onions and mixed with 1/2 tsp salt into the pot which you roasted the
rice.
# Add picked veal into the pot. Then add finely sliced
peppers in it also.
# Finally add the roasted
rice into the pot by forcing a little on it. Put small butter pieces onto the
rice, sprinkle salt all over, add broth also, do not stir the mixture.
# Cover the lid of the pot. Cook over medium heat for 10 minutes, then turn the heat to low and cook the pilaf over low heat for 15 more minutes.
# Remove the pot from the stove at the end of cooking time, then place a paper towel over the pilaf and rest it for 20 minutes.
# Then mix the pilaf without mashing the
rice, and rest it for 10 more minutes.
# Place it onto the service plate and serve hot.
