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Plov from Uzbekistan by Bobomurod


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Serves | Prep Time | Cook Time

Ingredients

1 kg of lamb/beef
330 gr vegetable oil (not olive oil)
2-3 pieces of middle size onions
1 kg of carrots
1-2 heads of garlic
1 kg of rice
a pinch of cumin
salt and water


Put a stewpot on the stove and heat it.


After your stewpot is hot enough put the oil and wait until it gets hot too, where we pour our sliced into cubes meat.


We fry the meat until its juice is squeezed and turns dark brown. (but avoid from over-frying)


Then we put sliced onions and wait until their colour turns into light brown or gold.


Now it is turn for cut into sticks carrots.


We have to let the carrots fry together with other ingredients. We mix them together.However, we have to avoid frequent mixing for it can crush the carrots.


Here we can add our half peeled garlic to get it fried together.


After the carrots turn into brown we put salt and cold water (0.5 l).


We let it boil for a 20-30 min under middle fire.


Meanwhile we have to wash rice several times (3) and leave it under mild water for 20-30 min.


Pouring out the water we get ready our rice for the last stage of our cooking. We put our rice into a stew pot and pour some boiled water on top of it for about a finger above the rice.


We increase the fire level and let it boil. We don't mix.


We wait until the rice absorbs the water.


When the water is vaporized we check the rice. If it's still hard to chew we put some more hot water. We have to decrease the fire to its minimum level when the rice is 70-80 % ready to eat.


We crush the cumin with our fingers and pour it on top of the rice and put a deep plate over it to save the steam and temperature.


Then we put a cover.


We wait 15-20 min under minimum fire.


We turn off the stove and let it rest for another 10 min. In 10 min we can open and mix it well, so every spoon can have a mixture of rice, carrots and meat.


Pairs Well With


Notes

It is one of the most popular dishes not only of Uzbekistan but may be of Central Asian region, i.e. Plov sent by Bobomurod. Though there are different types and methods of preparing this meal in my country depending on the region. The way of its preparation significantly effects to the taste of the dish.

Before going into details I would like to state specific features that make plov different from other dishes.

First, the best quality plov is usually prepared with lamb and lamb fat.

Second, you have to be familiar with the rice you are going to use in your plov, since the volume of water you will use will depend on the type of rice. (if you fail to put the required amount of water your meal will turn into something else, but not to plov)

Third, the usage of gas stove, electrical stove or woods as a source of heating is something that has to be taken into consideration by the cook. And the last is it takes long time and dozens of failures before someone can master himself/herself in cooking plov, but believe me it worths it.

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