Best 4 Plov Recipes

UZBEK PLOV (LAMB AND RICE PILAF)

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.

OSH / PLOV - UZBEK / CENTRAL-ASIAN RICE

Steps:

• Wash the rice. Allow to soak in salted water for 30 minute You can use Thai or basmati rice.
• Cut the lamb shoulder into cubes. It should have some fat. Bones are optional.
• Slice the onions thinly and cut the carrots into strips. You should approximately equal amounts of carrots, onions, and lamb.
• Heat a large cast-iron or metal wok with the oil. Don't use olive oil. Sunflower oil works well. Animal fat tastes richer but is even worse for you and too heavy for many taste buds. While you can get away with any kind of pot, it does taste better if you have an appropriate seasoned instrument.
• Fry the onions until golden brown.
• Add chopped garlic and lightly brown. You can alternatively put the whole cloves into the rice when you cook the rice.
• Add lamb and fry until cubes are lightly browned.
• Add carrots, salt, pepper, all spices (adjust to your taste), and 2 cups of water. Turn down the fire, mix well, and cover for 5 min to allow carrots to soften.
• This completes the first step called "zirvak". You are now ready to cook the rice in the second step. Drain your rice which should have been soaking for 30 minute.
• Push the ingredients to the outer parts of your cooking wok/pot creating a large hole in the centre which will be filled with liquid.
• Carefully add your rice to the centre of the pot. Do not mix it with the rest of the ingredients. Try to fit most of it in the centre "hole".
• Add another 1.5 cups of water, cover the pot and allow to simmer until the rice is cooked and water has been dried up. This will take approximately 30 minute.
• Stir the entire mixture well and serve on a hearty plate or bowl. Top with spring onions. It goes well with a side-serving of salad, tomatoes, and bread. Naan or other type of flat bread would be best.

CHICKEN PLOV

Steps:

• Place rice in a bowl; cover with warm water.
• Slice onion in a food processor fitted with the slicing disk. Transfer to a bowl. Slice carrots using the same blade.
• Heat oil in a 12-inch saucepan over medium heat. Cook chicken in the hot oil until no longer pink in the center, about 5 minutes. Add onion; cook and stir until soft, about 5 minutes. Add carrots; cook and stir until softened, about 5 minutes.
• Stir dried cherries, cumin, coriander, garlic, and salt into the saucepan. Press down with a spatula to flatten chicken mixture into an even layer in the bottom of the saucepan.
• Drain rice and place over chicken mixture in an even layer. Pour in 3 cups water. Cover and bring to a boil. Reduce heat to medium-low; simmer until water is absorbed and rice is tender, 10 to 12 minutes. Stir.

PLOV

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.