Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 tablespoons oil salt, pepper to taste
- 2 cups rice 1 kg beef or mutton, cut into cubes
- 2-3 fresh peppers chopped 5-10 cloves of garlic, whole
- 2-3 large onions chopped
- 5-6 large carrots chopped
Directions
Wash and soak the rice. Heat the oil in a kazan (large, heavy pot) until hot; add the meat, cooking until brown on all sides. Add the carrots, onions, and peppers, and cook until tender. Add 5 cups of water and then all the rice so that the water covers the rice completely. Push the cloves of garlic under the surface of the rice. Cover and lower the heat a little. Cover and cook until rice is done, about 30 minutes. There are many variations of plov so feel free to experiment with raisins, dried apricots or other vegetables.
Category:Kyrgyzstanian Recipes
Category:Kyrgyzstanian Meat Dishes