Ingredients:
- 1 cup dried small brown or red beans, presoaked in water overnight
- 5 cups butternut squash cubes (about 3/4-inch / 20-mm cubes)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon dill seeds
- 3 cups Basmati rice, washed thoroughly, drained, and presoaked in lukewarm water mixed with 1 tablespoon salt for 30 minutes
- 4 ounces (115 g / 1 stick / 1/2 cup / 8 tablespoons) unsalted butter.
- Meat Addition:
2 pounds (1 kg) boneless lamb or beef, cut into 3/4–inch (20-mm) cubes
2 tablespoons butter or oil
2 medium onions, finely chopped (2 cups)
Salt
Black pepper.
Directions:
1.Drain the beans, place them in a medium saucepan, and fill the pan with water. Bring to a boil and simmer until the beans are tender, adding more water to the pan, as necessary. Drain and rinse the beans. Set aside.
2. Prepare the meat addition. Put the meat in a medium frying pan or shallow saucepan. Add 2 tablespoons butter or oil. Cook over medium heat, stirring frequently, until the liquid has evaporated and the oil remains. Add the onion and cook, stirring frequently, until the onion is soft, about 10 minutes. Season with salt and pepper to taste. Add 1 cup water. Cover and simmer over medium heat until the meat is tender and the liquid has evaporated. Remove from the heat and set aside.
3. Meanwhile, put the pumpkin cubes, sugar, salt, and dill seeds in a medium mixing bowl. Let the ingredients sit in the bowl, until the pumpkin cubes releases some juices, about 15 minutes, then discard the juices
4. Fill a large heavy-bottomed non-stick saucepan with 12 cups water. Add 2 teaspoons salt. Bring to a boil. Once it is at a boiling point, add the rice and boil for 5 to 10 minutes, stirring occasionally to loosen any grains that may be stuck together, until the rice is half-cooked. To test for doneness, take a bite on a grain of rice—if it is soft on the outside and somewhat grainy inside, then it is ready. Immediately, toss in the cooked beans, then immediately drain the rice with the beans on a large fine mesh sieve. Set aside.
5. Heat 4 tablespoons of the butter on the bottom of the same pan. Add the pumpkin cubes and cook over medium heat, stirring frequently, for 3 minutes.
6. Level the pumpkin to form one layer. Using a slotted spoon, gently spoon the rice-bean mixture on top of the squash cubes. Shape the rice as a pyramid. Cover the pan with a clean kitchen towel, then secure the lid on top. Reduce the heat to low and cook for 15 minutes. Uncover, dot the remaining 4 tablespoons of the butter on top, put the kitchen towel—lid back on top, and cook for 45 minutes more.
You can serve the rice plov either way: 1) Gently mix the pumpkin the meat with the rice and scoop the pilaf onto a round or oval serving platter; 2) Scoop the rice onto a round or oval serving platter. Arrange the pumpkin cubes on a separate plate to serve with the rice. Place the meat addition separately, to add to the plov to taste.
