Uzbek Jalap Sikix Kino Recipes

UZBEK PLOV (LAMB PILAF)

Uzbek Plov (Lamb Pilaf) image

This is a classic recipe for a loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection.

Provided by Tania Sheff

Time 2h15m

Number Of Ingredients 9

Ingredients

1/2 cup vegetable oil
2 large onions, sliced
1 1/2 lb. lamb meat, cut into pieces
1 lb. basmati rice
1 lb. carrots, cut into medium sticks
1 garlic head
1 tbsp. cumin seeds (or powder)
1 tsp. coriander powder
salt and pepper

Steps:

Heat oil in the dutch oven, or kettle, on a very high flame and add the onions. Cook the onions, stirring occasionally for 5-7 minutes, and add the lamb.
Cook the lamb for 10 minutes and add the carrots. Keep cooking for 10 more minutes.
Add cumin, coriander, salt, pepper and 4 cups of water. Bring to a boil.
Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves, and then add it to the meat. Reduce heat to medium-low, cover with lid and cook for about 1 hour. Meanwhile, wash the rice thoroughly.
Taste the liquid for salt and adjust if necessary. Add the rice and spread it out evenly.
Add 3 cups of boiling water, reduce heat to low, cover the dutch oven with lid and cook for 25-30 minutes. At the end of cooking time, check if the water has been absorbed fully, and, if not, let it cook a little longer. Once ready, let it rest for 15 minutes before serving.

Nutrition Facts : Calories 627 kcal, Carbohydrate 26 g, Protein 31 g, Fat 44 g, SaturatedFat 13 g, Cholesterol 109 mg, Sodium 594 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 29 g, ServingSize 1 serving

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