Uzbek Plov, Easy One Pot Recipe

Lamb Pilaf

In Uzbek tradition, the meal is usually prepared with lamb meat. However, lately, we all look at our budgets and so the recipe has changed over time. You can substitute lamb with chicken, pork, or beef. Don’t go too lean on the meat. Choose cuts with a fair amount of fat in them.

6 servings

2 hours 15 minutes in total

Uzbek Cuisine

Ingredients

2 large onions
½ cup vegetable oil
680 – 700 g (1 ½ lb.) lamb meat
450 g (1 lb.) carrots
1 tbsp. cumin seeds
2 tsp. salt or to taste
1 tsp. pepper
1 tsp. coriander powder
1 garlic clove
450 g (1 lb. basmati rice)

How to make Uzbek Plov

Cut the peeled onions into half rounds.
Cut the peeled carrots into medium sticks.
Cut the meat into medium-sized cubes.
Brown the onions over high heat for 5 to 7 minutes in vegetable oil.
Add the meat and cook for another 10 minutes.
Add the carrots and cook for another 10 minutes.
Add 4 cups of water, together with cumin, salt, pepper, and coriander. Cook until it boils.
Add the peeled garlic (uncrushed, with only the head sliced off) and cook for another hour over medium-low heat, covered with a lid.
Add the washed rice and spread evenly.
Add 3 cups of boiling water and cook with a covered lid until the water is fully absorbed (about 25-30 minutes).