Plov

Information

• 🍳 Cook time: 2 hours
• 🍽 Serving size: 4 portions

Ingredients

• 450 grams of lamb or chicken
• 280 grams of rice
• 2 carrots, cut into thin parts
• 1 onion, finely chopped
• 3-4 cloves of garlic, left whole
• 720ml of chicken broth
• vegetable oil
• cumin, coriander, salt, pepper, paprika

Instructions

1. Prepare the rice: Rinse the rice in cold water until the water runs clear. This removes excess starch and helps keep the rice fluffy. Set it aside to drain.
2. Cook the meat: Take the meat and cut it into bite-sized chunks. Heat the oil in a large pot over medium-high heat (160C). Once hot, add the meat pieces. Brown the meat on all sides, about 5-7 minutes. Season with salt and pepper as it cooks. Reduce the heat to 140C.
3. Add the vegetables: Add the chopped onion to the pot and cook until softened and golden, about 3 minutes. Add the carrots and cook for another 5-7 minutes, stirring occasionally, until they soften slightly and start caramelizing. Keep heat at ~140C.
4. Season and add garlic: Stir in the cumin, coriander, and any optional spices like paprika or turmeric. Toast the spices for 1-2 minutes until fragrant. Add the whole garlic cloves (with skins) to the pot, nestling them among the meat and veggies.
5. Add rice and liquid: Spread the rinsed rice over the top of the meat and vegetable mixture very evenly. Do not stir. Slowly pour in the water or broth to cover the rice. The liquid should cover the rice by about ½ inch (add more if needed).
6. Cook the plov: Bring the liquid to a boil over 200C heat, then reduce to 100C. Cover the pot and let it simmer for 20-25 minutes until the rice absorbs the liquid and becomes tender. Avoid stirring during this step to keep layers intact.
7. Rest and serve: Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 10 minutes. This helps the flavors meld together. Fluff the rice with a fork before serving, and remove the garlic skins (the garlic inside will be soft and delicious).