Uzbek Plov with Beef

Name: Uzbek Plov with Beef
Total time: 2 h 10 min
Yield: 4
Ingredients: beef — 600 г; carrots — 450 г; cumin — 1 ч. л.; garlic — 1 шт; hot pepper — 1 шт; onion — 2 шт; rice — 450 г; salt — по вкусу; sunflower oil — 150 мл; water — 600 мл

Uzbek cuisine

Editorial 2 h 10 min 4 servings

Ninja 165 kcal/100 g updated November 12

Fluffy kazan-cooked plov with beef, carrots and a whole head of garlic. The classic foundation of the Uzbek table.

Method

Rinse the rice until the water runs clear and cover it with warm salted water for 30 minutes. Cut the meat into pieces, the onion into half rings and the carrots into strips.
Heat the oil in a kazan until it starts to smoke lightly and fry the onion for 5–7 minutes, until golden.
Add the beef and fry over high heat for 10 minutes, until browned, then add the carrots and cook for another 5–7 minutes.
Add salt, cumin and hot pepper, pour in 300 ml of boiling water and simmer the zirvak, covered, over low heat for 40–50 minutes.
Drain the rice and spread it in an even layer over the meat without stirring. Place a head of garlic in the center and pour in 300 ml of boiling water so that it covers the rice by 1.5 cm.
Boil over high heat until the water has evaporated, gather the rice into a mound, poke holes down to the bottom in several places, cover with a lid and simmer over the lowest heat for 20 minutes. Let it rest for 10 minutes and stir.