UZBEK PLOV (LAMB PILAF)
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
Categories Main Course
Time 2h15m
Number Of Ingredients 9
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
PLOV
Deliciously spiced lamb and rice pilaf. A hearty one pot dinner.
Provided by Lisa
Categories Festive Main Course
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Rinse and drain the rice in several washes of warm water, set aside
- Wash the whole garlic heads and slice off about 3/4 of an inch from the top of each head, exposing a cross section of the cloves. Set aside.
- Heat the oil in a Dutch Oven or heavy casserole over medium heat until hot but not smoking. Add lamb pieces (in batches, if necessary, to avoid over-crowding) and brown on all sides, about 7 minutes total (or per batch)
- If you have cooked meat in batches, return all meat to the pot and add carrots and onions. Cook, stirring occasionally, for 10 minutes, until the vegetables have softened.
- Add the next 7 ingredients: cumin seeds, paprika, hot paprika, turmeric, salt, pepper, and barberries. Stir to combine. Add 1/2 cup water, cover pot and turn heat down to a simmer and cook for 25 minutes.
- Uncover the pot and using the back of a wooden spoon, flatten the meat and vegetables into the bottom of the casserole. Add the rice, creating a flat even layer with the help of the wooden spoon.
- Push the garlic bulbs, exposed side first, down through the rice till only their bottoms are exposed.
- Pour the 3 cups of boiling water slowly over the wooden spoon, letting it fall gently into the pot so as not to disturb the rice layer on top. Poke a few holes in the rice layer with the handle of the spoon, cover the pot, and simmer for 20 minutes.
- Remove from heat. Pull out garlic bulbs and stir rice and meat together. Mound the Plov on a serving platter with the garlic heads on top.
UZBEK PILAF WITH LAMB
A traditional uzbek (Middle Asian) rice dish can be made with any type of meat, but the most traditional version of this dish requires lamb and is eaten by fingers. Great dish for family gatherings or any other sort of big events.
Provided by Red R.
Categories One Dish Meal
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Separate the meat into two parts fat and lean.
- 2. Cut fat off the meat (or just take pieces with lard) and place it into a preheated large pot.
- 3. Wait until fat melts, take out the meat.
- 4. Cut onion into thin semi-circles put into the pot.
- 5. Let the onion fry until translucent and take it out.
- 6. Put the remaining meat into the pot let it fry until it changes colour.
- 7. Meanwhile peel and cut carrots into stripes, separate in two parts.
- 8. After the meat is browned add one part of the carrots, stir from time to time until soft.
- 9. Put the rest of the meat and the onions back in, pour a small amount of hot water.
- 10. Separate one of the garlic heads into cloves. Don't peel them, place directly into the pot.
- 11. Add barberry and spices, be generous with seasoning, the broth should be over-salted, the rice will absorb the excess salt.
- 12. Add the rest of the carrot.
- 13. Add more hot water (you might want to season as you go).
- 14. Add the whole head of garlic, just take the top skin off, no need to separate or peel.
- 15. Let the mixture boil for about 30 minutes.
- 16. Add the rice (remember to wash it first), it should be submerged into liquid completely (plus about 1 cm on the top).
- 17. Let the rice boil until there is no water on the surface.
- 18. Start gathering the surface rice into the small pile the middle of the pot for about 10 min.
- 19. Check if there is any liquid left on the bottom of the pot by pushing a spoon or spatula into the rice.
- 20. If there is little to none left, turn to very low heat and steam for about 30 minutes.
- 21. Serve on a large place decorated with pomegranate seeds.
- Check out the video process.
- https://www.youtube.com/watch?v=xBtwvZtIdno.
Nutrition Facts : Calories 306.3, Fat 10.4, SaturatedFat 4, Cholesterol 49, Sodium 1795.2, Carbohydrate 35.5, Fiber 2.2, Sugar 1.5, Protein 17
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
RICE PILAF WITH LAMB, CARROTS, AND RAISINS
Provided by Sher Dil Qader
Categories Lamb Rice Vegetable Braise Dinner Raisin Meat Lamb Shank Root Vegetable Carrot Fall Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 (main course) servings
Number Of Ingredients 8
Steps:
- Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 1 hour, then drain well in a sieve.
- While rice soaks, cook onion in oil in a wide 5- to 6-quart heavy pot over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Pat lamb dry and sprinkle with 1 teaspoon salt. Add to onion and brown on all sides, about 8 minutes total. Add 1 cup water and bring to a simmer. Cover pot and reduce heat to low, then braise lamb, stirring occasionally, until meat is tender, about 45 minutes.
- Stir in drained rice, carrots, raisins, and 2 teaspoons salt. Add enough water to cover mixture by 1 inch (3 1/2 to 4 cups) and bring to a boil, uncovered, over medium-high heat. Wrap a kitchen towel around lid with ends of towel on top, then cover pot and boil over medium heat 10 minutes. Reduce heat to low and simmer, covered, until rice is tender and liquid has been absorbed, about 30 minutes.
- Fluff rice with a fork and transfer pilaf to a large platter. Top with kebabs and serve with yogurt sauce.
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