Ploff Plov Recipes
UZBEK PLOV (LAMB AND RICE PILAF)
After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy.
Provided by SarahandtheCity
Categories Meat and Poultry Recipes Lamb
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
- Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
- Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 56.2 g, Cholesterol 50 mg, Fat 22.9 g, Fiber 3.8 g, Protein 18.9 g, SaturatedFat 5.8 g, Sodium 1807.8 mg, Sugar 4.4 g
PLOFF / PLOV
A great one dish meal that has it's origins in Uzbekistan, but is modified. You can substitute veal, beef or dark meat chicken (I like baby chicken) instead of the lamb, but traditionally, lamb is used, and produces the most intense and delicious flavor!
Provided by AniSarit
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a cast iron pot, or dutch oven (any heavy pot that's moderately sized, not large), heat oil and sautee the onion until translucent.
- Add meat with bones, and sear on all sides.
- Add little bit of water, and braise. Don't let it dry out, add more water as you need to continue braising (if you don't have time and prefer stewing, it's OK, but you can't let the meat drown in water and at the same time you can't let it dry out. Be gentle.)
- Add the paprika and garlic. Braise it for total of 45min, or until meat is soft.
- Some cuts will require longer braising times (no shortcuts, meat has to be tender, and a little bit of brown sauce needs to develop).
- Stir and stir, don't let anything stick, just add some more water to make sure you're getting a sauce. Remember, we're working with very little oil here.
- Add the cumin seeds (preferable toasted and crushed).
- Now that the meat is soft, add your parsley, carrots, salt, 1 cup of rice, and 2 cups of water. Mix well, and cover.
- Let cook for about 30-40min on low heat, until all water is absorbed.
- Enjoy!
- Note: True Uzbekistanian ploff also contains dried apricots and dried cherries.
Nutrition Facts : Calories 413, Fat 15.4, SaturatedFat 5, Cholesterol 60, Sodium 82, Carbohydrate 47.1, Fiber 2.8, Sugar 3.4, Protein 20.2
PLOV
I got this recipe from a Russian classmate who brought it for a potluck. It is delicious, filling and cheap and the whole family likes it.
Provided by AnneMeansGrace
Categories One Dish Meal
Time 2h
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut beef to cubes approximately 1 inch.
- Fry with 1/4 cup vegetable oil (about 15-20 minutes).
- Separately grate carrots and fry it slightly 10-12 minute.
- Cut onions and fry.
- Put meat, onions and carrot in layers in the pot.
- Add 1/4 cup vegetable oil, let it boil.
- Add 1 cup of water, let it boil approximately 20 minute.
- Rinse rice with cold water and make layer above previous layer.
- Add salt and enough additional water to just cover rice, let it boil.
- Cover with lid and put in the oven for about 50-55 minutes at 350°F.
Nutrition Facts : Calories 1516.9, Fat 99.6, SaturatedFat 36, Cholesterol 112.4, Sodium 1208.6, Carbohydrate 130.5, Fiber 3.1, Sugar 1.7, Protein 20.3
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