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delicious rice dish recipe

Plov Recipe

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Course Main Course
Cuisine Uzbek
Servings 6

Equipment

  • 1 large pot or Dutch oven
  • 1 sharp knife
  • 1 Cutting board
  • 1 Wooden spoon

Ingredients
  

  • 2 cups long-grain rice rinsed
  • 1 pound lamb shoulder cut into 1-inch cubes
  • 3 tablespoons vegetable oil
  • 2 large onions thinly sliced
  • 3 medium carrots julienned
  • 4 cups water
  • 1 tablespoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 4 cloves garlic whole
  • 1/2 cup raisins

Instructions
 

  • Heat the vegetable oil in a large pot over medium-high heat.
  • Add the lamb cubes and brown on all sides for about 5-7 minutes.
  • Remove the lamb and set aside.
  • In the same pot, add the onions and sauté until golden brown.
  • Add the carrots to the onions and continue to sauté for another 5 minutes.
  • Return the lamb to the pot and stir in the cumin, coriander, black pepper, and paprika.
  • Add the water and salt, then bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 45 minutes.
  • Add the rinsed rice evenly over the top of the meat and vegetables.
  • Insert the garlic cloves into the rice and sprinkle the raisins on top.
  • Add enough water to cover the rice by about 1/2 inch.
  • Increase the heat to medium-high and cook uncovered until the water is absorbed.
  • Reduce the heat to low, cover, and cook for an additional 20 minutes.
  • Turn off the heat and let the plov rest for 10 minutes before serving.

Notes

For optimal flavor, use high-quality lamb and fresh spices. Be sure to rinse the rice thoroughly to remove excess starch, which will help achieve the desired fluffy texture. Additionally, allowing the plov to rest before serving helps the flavors meld together beautifully.
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