Plov (Uzbek Rice Pilaf) not your traditional rice pilaf. It has a unique taste. Very popular in Slavic community here in USA. My husband and I got chance to make big batch of this plov on outside fire for friend’s wedding. It turned out great according to feedback we got.
4 cups long grain rice, I use ParboilRice (see picture below) or Basmati,
6 large carrots- julienne
4 large onions- sliced in 1/4″ half circles
2 lbs. beef meat – I use tri tip- Or lamb- cut into 1×2 inch rectangles
1 cup canola oil
2-3 Tbsp. salt- adjust to your taste
1 tsp black pepper
1 Tbsp. ground coriander
1 tsp. whole cumin
1 tsp. ground cumin
3/4 Tbsp. Turmeric
1/4 cup dried barberries (optional)
1-2 large head of garlic -peel the first layer, and cut the top of the garlic keeping the garlic whole
1 dry chili pepper (optional)
7-8 cups boiling water
3-4 green onions (for toping)
*** I usually get this rice from Cash&Cary
Rinse rice in cold water at least 7-8 times, pouring out all the water completely after each rinse; after you done rinsing, cover rice with warm water and let it soak while you prep the meat and vegetables.
Heat oil in a dutch oven or cast iron pot (kazan) on medium high add meat and cook until light brown color for about 20-25 minutes.Season with some salt and black pepper.
Add onions and cook along with the meat until onions are soft and golden brown for about 10-13 minutes.
Add about 2 cup of boiling hot water: add ground cumin, turmeric, ground coriander, and rest of the salt. Mix and taste. At this point it should be little over -salted. (When we add the carrots and rice later, they will observe the salt). Cover with lid and simmer over medium/low heat for about 30-40 minutes or until meat is tender.
Spread carrots evenly on top of the meat and don’t mix. Cover the lid and cook for additional 5 minutes.
Spread out evenly all the rice over the meat, onions and carrots mixture, don’t stir.
Slowly add the hot boiling water make sure the water is like ½ inch above the rice.
Add whole cumin, dry chili and dry barberries.
Bring to boil on high heat. When water disappears from the top, lower the heat to low. Take out the chili.Stick the garlic head (exposed side down) into the middle of the steaming rice so it gets covered in rice. With the wooden spoon, make holes in the rice going all the way to the bottom
Form rice into a mountain, and close the lid. Cook on low for about 15-20 minutes.
Turn off the heat and let it sit for another 20-30 minutes.
Carefully mix the plov taking from the very bottom.
Serve with thinly sliced green onions on top
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