Description
A traditional and hearty Plov recipe featuring tender beef or lamb slow-cooked with aromatic spices, carrots, onions, and garlic, layered with fragrant long-grain rice to create a flavorful, satisfying one-pot meal perfect for family dinners.
Ingredients
Scale
Meat and Vegetables
- 1.5 lbs beef or lamb, cut into chunks
- 3 medium carrots, cut into rounds or matchsticks
- 1 large onion, thinly sliced
- 1 whole garlic bulb, peeled slightly but left intact
Spices and Seasonings
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1.5 tsp salt (adjust to taste)
- 1/2 tsp black pepper
Other Ingredients
- 2 cups long grain rice (basmati or jasmine), rinsed
- 1/4 cup vegetable oil or lamb fat
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Sear the Meat: Heat oil or lamb fat in a heavy-bottomed pot over medium-high heat. Add the chunks of meat and sear them until they are browned on all sides, developing rich flavor and a good crust.
- Cook Onions and Spices: Add the thinly sliced onions to the pot and cook them until golden and translucent. Stir in the ground cumin and coriander to toast the spices, enhancing their aroma.
- Sauté the Carrots: Add the cut carrots to the pot and sauté for 5 to 7 minutes, allowing them to soften and blend with the spices and onions.
- Simmer Meat and Vegetables: Pour in enough water to cover the meat and vegetables completely. Season with salt and black pepper. Cover the pot and simmer gently for 45 to 60 minutes, until the meat becomes tender.
- Add the Rice and Garlic: Evenly spread the rinsed rice over the meat and vegetables without stirring. Press the whole garlic bulb into the center of the rice to impart subtle garlic flavor during cooking.
- Cook the Rice: Carefully pour hot water over the back of a spoon onto the rice so it is just barely covered. Cover the pot tightly and cook over low heat for 20 to 25 minutes, allowing the rice to cook through by absorbing steam.
- Rest and Serve: Turn off the heat and let the plov rest, covered, for 10 to 15 minutes to allow flavors to meld and steam to finish the cooking. Fluff the rice gently before serving. Garnish with fresh parsley or cilantro if desired.
Notes
- Use long grain rice like basmati or jasmine for the best texture.
- Adjust salt to taste after simmering the meat as juices concentrate.
- Lamb fat adds traditional flavor, but vegetable oil works well as a substitute.
- Do not stir rice after adding it to avoid breaking grains and making the dish mushy.
- Letting the plov rest after cooking is crucial to achieve perfect texture.
- Optional garnish of fresh herbs enhances visual appeal and adds freshness.
