1. Brown ____ pieces with ____ until deeply caramelized, then simmer with ____, ____, ____, and ____ until the meat is tender and creates a rich stock. 2. Parboil ____ until half-cooked, then drain and layer over the cooked meat, steaming together with ____-infused ____ until the rice is fluffy and fully cooked. 3. Separately caramelize julienned ____ with ____ and ____ until golden and sweet, and plump ____ in warm ____. 4. Mound the rice on a serving platter with meat pieces, then garnish generously with the caramelized ____, ____, and slivered ____ or ____.

Cuisine: ____