Plov is the national dish of Uzbekistan. There are many variations of Plov – it can be made with beef, lamb or chicken. This recipe offers a modern version of Plov with meatballs. It is quicker to make than the traditional Plov, and it is very delicious.
Ingredients (Get the American measures here)
Rice - 1 kg
Meat (beef or lamb) - 1 kg
Carrots - 600 grams
Onion - 500 grams
Salt - 6 teaspoons
Cumin - 6 teaspoons
Paprika (sweet or hot) - 1-2 teaspoons
Ground black pepper - 2 teaspoons
Vegetable oil - 300 grams
Peel and wash 500 grams of onion. Cut 250 grams into rings, and small dice 250 grams.
Pass 1 kg of beef through a meat grinder. Add 1 teaspoon of salt, 1 teaspoon of cumin, 1 teaspoon of ground black pepper and mix. Add the small diced onion and mix.
Lightly oil your hands, and make walnut sized meatballs. Arranged on a tray lined with parchment paper and lightly brushed with oil, or on a cutting board. Place in the refrigerator.
Peel and wash 600 grams of carrots Cut into 4 mm thick long strips.
Heat 300 ml of vegetable oil over high heat until smoking hot. Add the onion and fry until golden, add the carrot and stir. Add 1 teaspoon of black pepper, 5 teaspoons of coarsely ground cumin and 1 or 2 teaspoons of sweet or hot paprika, and stir.
Add 1.8 liters of cold water. Bring to boil, add 5 teaspoons of salt and 1 teaspoon of sugar.
Remove the meatballs from the fridge, and add to the pot. Bring to boil, and simmer over low heat.
Wash 1 kg of rice (we used jasmine rice) in cold water, changing the water 4-5 times, until the water runs clear.
Drain the rice in a sieve, Gently add into the broth and flatten the surface of the rice. turn the heat on high, bring to boil and let all the water evaporate.
Gather the rice into a dome, and make holes all the way through using a long wooden spoon to let the water evaporate.
Cover the pot with a towel and a lid and cook over very low heat. Cooking time depends on the rice variety; it could take from 20 to 40 minutes.