How to make plov: a simple guide. Classic uzbek rice pilaf recipe: step-by-step instructions

Ingredients:

2 cups of long-grain rice500g lamb or beef, cubed2 large onions, thinly sliced3 large carrots, julienned4 cloves of garlic, minced1 tablespoon of whole cumin seeds1 tablespoon of whole coriander seeds1 teaspoon of ground turmeric1 teaspoon of paprika1 teaspoon of ground black pepperSalt to taste1/2 cup of vegetable oil4 cups of boiling water or beef broth1/2 cup of raisins (optional)Fresh cilantro or parsley for garnish

Instructions:

Prepare the Meat:


In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.Add the cubed meat to the pot and brown it on all sides until it's nicely seared. This step helps to develop flavor.Once the meat is browned, remove it from the pot and set it aside.

Sauté Onions and Spices:


In the same pot, add the sliced onions and cook them until they're soft and translucent, stirring occasionally.Add the minced garlic, cumin seeds, coriander seeds, ground turmeric, paprika, and ground black pepper to the onions. Stir well and cook for another 2-3 minutes until the spices are fragrant.

Add Meat Back In:


Return the browned meat to the pot, mixing it well with the onion and spice mixture.

Add Rice and Water:


Rinse the rice under cold water until the water runs clear, then drain.Add the rice to the pot with the meat and onions, spreading it evenly over the top.Pour boiling water or beef broth over the rice. The liquid should cover the rice by about 1 inch. If you're using raisins, you can add them now.

Cooking:


Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot tightly with a lid.Allow the plov to simmer undisturbed for about 25-30 minutes, or until the rice is cooked through and all the liquid has been absorbed. You can check for doneness by tasting a few grains of rice.If the rice is still slightly undercooked but the liquid has evaporated, you can add a little more hot water and continue cooking until done.

Final Touches:


Once the rice is cooked, fluff it gently with a fork to separate the grains.Garnish the plov with fresh cilantro or parsley before serving.

Serving:


Plov is traditionally served hot, straight from the pot. It can be accompanied by yogurt, salad, or pickled vegetables for a complete meal.

Enjoy your delicious homemade Uzbek plov!