This meal is a family favourite! Plov is a traditional dish in Uzbekistan. I came to know of this mouthwatering dish by one of my neighbour’s who is originally from Uzbekistan. I still don’t ever think I will be able to make it as perfectly as she does but my family is obsessed with plov so I must be doing something right! We often have this meal about one Sunday a month and it’s great to have something so different to Sunday roast dinners!
- 1/3 cup of vegetable oil
- 1 large onion
- Garlic clove peeled (carefully slice head of garlic-make sure it doesn’t fall apart!)
- 1 1/2lb of lamb/ beef cut into pieces ( I prefer lamb to beef but this is optional)
- 1lb basmati rice
- 1 bowl julienne carrots
- 1 tbsp cumin seeds
- 1 tbsp paprika
- 1tbsp coriander powder
- salt and pepper
- 2 1/2 cups boiling water (depends on size of the pot)
Before I start with the main dish, I always wash the rice thoroughly to prevent starch. Once the rice is washed, I let it sit in lukewarm water until it’s ready to go inside the pot. Once this is done you can start with the main below:
- Heat oil in a heavy pot and once hot, fry the pieces of lamb until browned all over. Once browned, remove the lamb and place onto a separate plate.
- Add the onions and fry until browned. Once the onions are browned, add lamb back into the pot and fry for a further 3 min.
- Add the cumin seeds, salt and pepper and cook for 5 minutes. Add the julienne carrots, stir well and close the lid of the pot.
- After about 10 minutes, add boiled water and peeled garlic clove and cook for 45 minutes with the lid closed.
- Add the rice to the pot and (try to flatten at the top before closing the lid). You can use a spatula if necessary. Cook for 30 min (keep checking the pot to make sure the water has not disappeared. I use the end of a fork to poke through the rice for checking.
Cooking tip – After about 20 min make sure to mix the rice so that the top gets as much cooking and flavour as the bottom of the rice. Plate up and Enjoy!