Polo Andonezi va Kabab (پلو اندونزی و کباب) — Indonesian-Style Rice with Savory Meatballs

• 300 gBasmati rice (rinsed until water runs mostly clear)
• 1200 mlWater (for boiling rice)
• 8 gSalt (for boiling water)
• 15 mlVegetable oil (for par-cooked rice and pan)
• 30 mlPeanut oil (for stir-frying)
• 180 gOnion (finely diced)
• 12 gGarlic (minced)
• 6 gCurry powder (about 2 tsp)
• 2 gRed pepper powder (about 1 tsp, mild to medium)
• 30 mlSoy sauce (preferably light soy)
• 2Eggs (for scrambling into the rice)
• 30 gScallion (thinly sliced)
• 500 gGround beef (15–20% fat for juiciness)
• 30 gEgg white (from 1 large egg)
• 1 gBlack pepper (about 1/2 tsp)

Instructions

1. 1

   Cook the rice so it stays dry and separate for frying later. Bring 1200 ml water to a boil with 8 g salt, add the rinsed basmati, and boil 6–7 minutes until the grains are tender on the outside but still firm in the center. Drain well, then spread the rice on a tray and drizzle with 15 ml vegetable oil; cool 10 minutes to reduce surface moisture.

2. 2

   Make the meatball mixture while the rice cools. In a bowl, combine ground beef, grated-and-squeezed onion, egg white, 3 g curry powder, 1 g red pepper powder, 6 g salt, and 1 g black pepper. Mix for 60–90 seconds until tacky and cohesive, which helps the meatballs stay juicy and hold their shape.

3. 3

   Shape and sear the meatballs for deep flavor. Divide the mixture into 16 equal portions (about 40–45 g each) and roll into smooth balls with lightly oiled hands. Heat 15 ml vegetable oil in a wide skillet over medium-high heat, sear the meatballs 6–8 minutes, turning to brown most sides.

4. 4

   Finish cooking the meatballs gently so they remain tender. Add 60 ml water to the skillet, cover, and steam 4–5 minutes until the centers reach 71°C/160°F. Transfer meatballs to a plate and keep warm, leaving any browned bits in the pan for extra flavor.

5. 5

   Build the aromatic base for the Indonesian-style fried rice. In a wok or large pan, heat 30 ml peanut oil over medium heat, then add 180 g diced onion and cook 6–8 minutes until soft and lightly golden. Stir in 12 g garlic and cook 30 seconds, then add 6 g curry powder and 2 g red pepper powder and toast 20 seconds to bloom the spices.

6. 6

   Scramble the eggs directly in the pan for classic fried-rice texture. Push the onions to one side, add the 2 eggs, and scramble 45–60 seconds until just set in small curds. Fold the eggs into the onion mixture so they distribute evenly through the rice.

7. 7

   Fry the rice in batches of motion so it stays fluffy, not steamy. Add the cooled rice and toss continuously for 3–4 minutes to coat each grain with the spiced oil. Pour in 30 ml soy sauce around the edge of the pan and toss another 1–2 minutes until the color is even and the rice smells toasty.

8. 8

   Finish, plate, and present in a Middle Eastern style. Stir in 30 g sliced scallion and cook 15 seconds, then taste and adjust only if needed with an additional 5 ml soy sauce. Mound the rice on a platter and arrange the warm meatballs over the top, letting their juices mingle with the rice before serving.