In this recipe I use rice brown long-grain "Indica Brown" from the Mistral. The rice of this variety should be washed, pour hot salted water for at least 3 hours, rinse again, drain in a colander to rid of excess moisture.

For Batty the rice is cooked separately and differently. It can simply be boiled, and can be pre - (before cooking) to fry. In this case, it becomes more expressive flavors. Rice brown long-grain "Indica Brown" has a rich taste, so I slightly warmed in hot vegetable oil in a saucepan with a thick bottom, filled with water that the rice was topped with somewhere 1 cm, boiled for 20-25 minutes until almost cooked.

Then flavored with ground coriander and cumin, formed mound of rice, made the punctures, covered with a lid left to aprivate until cooked without heating.

Prepare Vacu - gravy to the rice. Meat is cut into thin slices (the flesh separated from the bone), onion - thin rings or cubes, radish - sticks, two or three cloves of garlic - lateral plates, sweet peppers chop arbitrarily.

The meat butchered and in advance of cooked bone broth.

Tomatoes were blanshirovat a few minutes, removed the skin, rubbed through a sieve.

Meat with fat fried on a heated with oil the pan until Golden brown.

To the meat add the radish and green beans, lightly fried to radish softened, then put bell pepper and warm the pan for a few minutes. Next, spread the chopped onion with the garlic to stir fry until translucent onion for a few minutes, pour in the tomato pulp and evaporate the excess moisture (if gravy has a very rich color and taste, you can add tomato paste to taste), then pour about 1 liter of broth and continue cooking at a very gentle boil for half an hour. At the end of cooking, add salt and spices to taste, pepper chili, giving to writing a rolling boil for a few minutes.