serves
6
prep
20 minutes
cook
1 hour
difficulty
Mid
serves
6
people
preparation
20
minutes
cooking
1
hour
difficulty
Mid
level
Ingredients
- ½ cup vegetable oil
- 2 large onions, thinly sliced
- 650 g lamb meat, cut into chunks (see Note)
- 3 cups basmati rice (see Note)
- 2 large carrots, julienned
- 1 garlic head
- 1 tbsp cumin seeds (or 1 tsp of cumin powder)
- 1 tsp coriander powder
- 2 tsp salt or to taste
- ¾ cups room temperature water
Soaking time: overnight. Resting time: 15 minutes.
Instructions
- Wash the rice under cold water until the water runs clear. Soak overnight.
- Drain rice. Peel and slice the onions and julienne the carrots. Cut the lamb into bite-sized pieces.
- Heat oil in a large pot over a very high flame. Add the sliced onions and cook until they become soft and golden, about 5 minutes.
- To this, add the lamb pieces and cook until browned on all sides, about 5-7 minutes. Remove the lamb and set it aside.
- Add the carrots and cook for another 5 minutes, stirring occasionally.
- Add the spices to the pot, stirring for about 1-2 minutes to release the flavours. Return the browned lamb to the pot and stir into the spices and vegetables.
- Add the soaked rice, spreading it evenly over the meat and vegetables. Place the unpeeled garlic cloves in the centre of the rice.
- Pour in enough water to cover the rice (approximately 2 cm). Add salt to taste. Stir.
- Bring to a boil, then lower the heat and cover the pot with a lid. Simmer on low heat for 25-30 minutes, or until the rice is fully cooked and the liquid is absorbed.
- At the end of cooking time, check if the water has been absorbed fully, and, if not, let it cook a little longer. Once ready, let it rest for 15 minutes before serving.
- Fluff the rice with a fork, mixing in the meat and vegetables. Serve and enjoy!
Notes
- Use lamb meat if you want to get the most authentic flavour. It gives a special aroma that's unique to Uzbek plov. When trying to choose the best meat cut, just go for the cuts that have a good amount of fat in them, such as chuck, ribs or shanks.
- Basmati best replaces traditional Uzbek rice (but has to be soaked longer); however you can also use medium-grain rice or long-grain white rice if that's what you have on hand, although the cooking time may change slightly. Avoid sticky or mushy rice.
- Don't stir too often. Be patient while cooking. It's okay to stir occasionally.
- Store the plov in the fridge for up to 4 days. Reheat on the stove-top or microwave. Can be frozen for longer storage.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
