Plov with Chickpeas and Beef

Name: Plov with Chickpeas and Beef
Total time: 2 h 30 min
Yield: 4
Ingredients: beef — 450 г; carrots — 400 г; chickpeas — 100 г; cumin — 1 ч. л.; garlic — 1 шт; onion — 1 шт; rice — 350 г; salt — по вкусу; sunflower oil — 100 мл; water — 800 мл

Uzbek cuisine

Editorial 2 h 30 min 4 servings

Ninja 145 kcal/100 g updated November 12

A hearty plov in which tender chickpeas simmer alongside the beef. They add a nutty flavor and make the dish more substantial.

Method

Cover the chickpeas with cold water and leave them for 5–6 hours. Rinse the rice and soak it for 30 minutes. Cut the beef into pieces, the onion into half rings and the carrots into strips.
Heat the oil in a kazan and fry the beef over high heat for 8–10 minutes, then add the onion and fry until golden.
Add the carrots and fry for 5 minutes, then add the chickpeas, pour in 700 ml of boiling water, add salt and sprinkle with cumin. Simmer, covered, for 40–50 minutes, until the chickpeas are soft.
Drain the rice and spread it in an even layer without stirring. Add boiling water so that it covers the rice by 1 cm.
Press a whole head of garlic into the rice, cover with a lid and cook over low heat for 25–30 minutes.
Leave the plov covered for 10 minutes and stir gently before serving.