CuisineCentral AsiaUzbekistan

Groceries in the U.S. Basmati or long-grain rice works. For spice, use cumin (zira); sometimes you can find a ready “plov seasoning” blend.

Ingredients

  • Long-grain / basmati rice - 2 cups
  • Lamb or beef - 500 g (about 1 lb)
  • Carrots - 3, onions - 2
  • Garlic - 1 head
  • Vegetable oil - 1/2 cup
  • Cumin (zira) - 1 tsp, salt and pepper - to taste

Method

  1. Rinse the rice in cold water until the water runs clear.
  2. Heat the oil in a heavy pot (Dutch oven) and brown the meat.
  3. Add the onions in half-rings, then the carrots in matchsticks. Fry for 10 minutes.
  4. Pour in hot water to cover the meat, add the cumin and salt. Simmer for 30-40 minutes.
  5. Spread the rice in an even layer without stirring. Add water to 1.5-2 cm above the rice and push in the head of garlic.
  6. Cook covered over low heat for 20-25 minutes, until the rice has absorbed the water.
  7. Turn off the heat, let it stand for 10 minutes, then stir gently.
Simmer the beef, onion and carrot until the meat is tender, before layering rice.

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