How to cook
Cut the meat into portions and pour salted water over it in a pressure cooker. Add the black pepper, bay leaf, allspice and garlic. Let it sizzle for 50 min.
Take the meat out, strain the broth.
Saute the finely chopped carrot and pepper in the butter. Add the well cleaned and chopped green onions, dock and spearmint. Add the rice.
Pour in 4 cups of broth and transfer everything, including the meat, to an oven dish.
Bake in a 356°F (180 °C) oven for about 40 min.