A filling pilaf in which diced beef is browned in its own juices until tender, then combined with rice. The meat's rendered juices give the rice a deep flavor, making this a classic main dish for guest tables.
Place the cubed meat in a pot with roughly chopped onion, water, and salt, and simmer over low heat until the meat softens, skimming off the foam that collects on top from time to time.
Drain the boiled meat and set the broth aside in a separate container; sauté the meat in butter until lightly browned.
In a separate pot, sauté the finely chopped onion in vegetable oil until translucent, add the washed rice, and stir for a few minutes.
Add the sautéed meat to the rice, pour in the strained hot broth and salt, and cook over low heat until the liquid is absorbed. Important: keep the water level a finger's width above the rice — if there's too little, the rice may stay raw.
Remove from heat, cover with a clean cloth or paper towel, let it rest for 10 minutes, then stir and serve hot.
Important: Be sure to skim off the foam that forms while boiling the meat, otherwise the pilaf's cooking liquid stays cloudy. If you cook the rice with the strained meat broth, you'll get a nice fluffy texture.
If you boil the meat a day ahead and keep it in the fridge, the fat solidifies on the surface, so you can easily remove it and get a lighter pilaf.
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