Uzbek Plov

local_grocery_store Ingredients

• 500g Lamb or beef, cubed
• 2 Onion, thinly sliced
• 2 Carrots, julienned
• 4 cloves Garlic, minced
• 2 cups Long-grain rice, rinsed
• 1 tsp Cumin, ground
• 1 tsp Paprika, ground
• 1 tsp Salt
• 1/2 tsp Black pepper, ground
• 3 tbsp Vegetable oil
• 3 cups Water

restaurant_menu Method

1. 1.Heat vegetable oil in a large pot over medium heat.
2. 2.Add the sliced onions and cook until golden brown, stirring occasionally.
3. 3.Add the cubed meat and cook until browned on all sides.
4. 4.Add the minced garlic, cumin, paprika, salt, and black pepper. Stir well to coat the meat.
5. 5.Add the julienned carrots and cook for 5 minutes, until slightly softened.
6. 6.Add the rinsed rice to the pot and stir to combine with the meat and vegetables.
7. 7.Pour in the water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 30 minutes or until the rice is cooked and the liquid is absorbed.
8. 8.Remove the pot from the heat and let it rest, covered, for 10 minutes.
9. 9.Fluff the rice with a fork before serving. Enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra flavor boost, you can add raisins or dried apricots to the rice during the last 10 minutes of cooking.
• chevron_rightIf you're vegetarian, you can substitute the meat with chickpeas or tofu for a delicious plant-based version.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop with a splash of water to moisten the rice.
• chevron_rightFeel free to customize your Plov by adding your favorite vegetables like bell peppers or peas.