Veal with Rice (Reisfleisch) and Indian Naan Bread

If you're in the mood for a comforting, hearty meal, Reisfleisch (Veal with Rice) is an excellent choice! This dish combines tender veal, aromatic vegetables, and fluffy rice, all cooked together for maximum flavor. When paired with soft Indian Naan Bread, you have a perfect meal that’s sure to satisfy. Let’s dive into the recipe!

Ingredients:

For the Veal with Rice:

• 700g veal (boneless, preferably from the shoulder)
• 1 onion (finely chopped)
• 1 small head of garlic (minced)
• 2 carrots (peeled and chopped)
• Salt, to taste
• Pepper, to taste
• 1 teaspoon paprika (preferably sweet)
• 1 teaspoon Vegeta (or seasoning of your choice)
• 2 tablespoons tomato paste
• 750 ml beef stock (or water if you don’t have stock)
• 200g rice
• Fresh parsley (for garnish)
• Grated Parmesan cheese (optional, for serving)

For the Naan Bread:

• 2 cups all-purpose flour
• 1/4 cup yogurt
• 1/4 cup warm water
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons oil
• Butter (for brushing, optional)

Instructions:

Preparing the Veal with Rice:

1. Start by washing and drying the veal, then cut it into strips about the width of your finger.
2. Heat some oil in a large pot over medium heat and briefly sauté the veal until browned.
3. Add the finely chopped onion, garlic, and carrots to the pot and cook for a few more minutes until softened.
4. Stir in the tomato paste, paprika, and Vegeta, mixing everything well. Allow it to cook for a minute or two.
5. Pour in the beef stock (or water) and bring the mixture to a boil. Once it boils, lower the heat to medium, cover, and let it simmer for about 30 minutes.
6. While the veal cooks, rinse the rice under cold water and drain.
7. Add the rice to the pot, stirring it in. Cover again and cook for another 30 minutes, allowing the rice to absorb the liquid.
8. For the last 10 minutes of cooking, reduce the heat to the lowest setting and leave it covered to let the rice fully cook and fluff up.
9. Serve the veal and rice on a plate, garnished with freshly chopped parsley and a sprinkle of Parmesan, if desired.

Making the Naan Bread:

1. In a bowl, combine flour, sugar, salt, baking powder, and yogurt.
2. Slowly add warm water and knead the dough until it’s smooth and elastic. If it’s too sticky, add a little more flour.
3. Cover the dough with a damp towel and let it rest for about 30 minutes.
4. Once rested, divide the dough into small balls and roll each one out into a flat, round shape (about 1/4 inch thick).
5. Heat a little oil in a skillet or cast-iron pan over medium-high heat.
6. Cook each naan for 2-3 minutes on each side, or until bubbles appear and the surface is lightly browned. Optionally, brush with melted butter for extra flavor.

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This Veal with Rice (Reisfleisch) paired with homemade Indian Naan Bread is a satisfying and flavorful meal that combines tender meat, rice, and spices with the delightful texture of freshly baked naan. It’s simple to make, full of flavor, and perfect for any meal of the day. Enjoy!