How to make Plov
Here I will tell you one way of cooking a delicious plov.
You will need a cauldron to cook in. Cauldron is best to choose from a cast-iron. The cast-iron cauldron Plov cooked evenly and does not burn.
Ingredients needed:
Piece of pork pulp, carrot, onions, rice, paprika, pepper, salt, tomato paste.
Quantity depends on your cauldron. One and most important thing to remember
is to have same amount of meat, onions, carrots and rice.
Now for rice. Thoroughly rinse in several waters. Fill it again with cold water and set aside and let it get soaked.
Cut the meat into small pieces about the same size.
We put the cauldron on the stove and pour sunflower oil in it. This receipt is for a 500gram meat peace. So for it we will need around 200 grams of sunflower oil. The amount of oil
also depends on the amount of fat on the meat - more fat less oil since the fat will melt.
Oil must be warmed, but not overheated. To test, I throw in the oil a small piece of onion. Warm the oil until onion is goldish.
As soon as the onion gets goldish color we take it out and throw our cut pieces of meat.
While the meat is being cooked cut onions, but not forget to stir the meat from time to time.
Then cut into thin pieces the carrot. And do not forget to stir the meat.
Pour into the meat cuted onions and fry the onion stirring frequently until the onions are cooked, or will not be goldish.
When the onions are cooked, add the carrots. Fry for about five minutes, stirring occasionally to avoid burnt.
Now is the time to add our dressing - paprika, black pepper.
Mix everything and pour the boiled water from the teapot, so that it little bit covers the food.
Now you can add salt thoroughly in such a way that later would still add the rice and water.
Let it boil. If you will taste this at the boiling moment it should taste little bit salty.
Cover the cauldron, make the heat lower and let it cook.
Since we are cooking it with a pork meat we have to leave it for 15-20 minutes to be ready.
If you cook the plov with lamb or beef, this time should be increased to 30-40 minutes.
When this is ready we poor the soaked rice on it.
Flatten the rice and add boiling water so it covers by about 2 fingers. Cover the couldron
and let it cook on small heat. The cooking time is always different but it varies from 40 minutes to about one hour. All depends on quality of rice and quantity of water.
In about 20-30 minutes take away the cover and collect the rice from edges to the center.
If there is still a lot of water, pierce the rice to the bottom with a knife in several places, so
that it can evaporate quickly.
Again, we close the cauldron with a lid and cook on minimum heat until the water does not disappear.
Cooked plov spread on a large platter or lay on the plates.
Bon appetit my friends!
