How to make
The pork is cleaned from the tendons and skins and cut into medium pieces.
Pour the cold beef broth into a deep bowl (if you don't have a homemade one, use the ready-made ones, although the taste is different). Season it with black pepper, garam masala and bolete mushroom powder.
Wash the lemon leaves well and break them to release their fresh citrus aroma.
Stir the broth well and put the pork in it for about 5-6 hours in the refrigerator. You can leave it for 24 hours.
This way the meat absorbs the aromas and becomes juicier and more tender when baked. After marinating, strain it over a bowl, because we will need the broth.
Add a little butter into the pan with the heated vegetable fat. Briefly seal the pork on all sides.
Using a slotted spoon, take it out and put it in a glass baking pan in which you will bake the dish.
Deglaze the aromatic sauces of the fried meat with white wine.
Once the alcohol has evaporated, sauté the finely chopped shallots and the field mushrooms, which are cut into strips (if they are canned, do not cook them and add them to the pork). The temperature of the heat needs to be moderate.
Once the onion softens, add the washed and strained rice. Fry it, until its color lightens and becomes transparent.
Add a glass of hot water and the sliced carrots.
The heat treatment lasts another 2-3 minutes and the pan is removed from the heat.
Transfer the rice into the baking pan and pour the beef broth into the same baking pan.
Removed the lemon leaves from it. Leave it to boil for a while and pour it over the meat. Season with salt.
Place aluminum foil and bake in a preheated oven at 340°F (170°C) for 10 minutes before removing the baking pan from the oven, remove the foil and sprinkle with fresh parsley.
Once the oven-baked rice is ready, cover it with a cotton cloth.
The most delicious oven-baked rice with pork and mushrooms is ready to be served.
