Bukharan Plov With Beef Carrots And Cumin Seeds Food

BEEF PLOV (BEEF RICE PILAF) RECIPE

Steps:

• Trim beef of excess fat and sinews (aka the chewy stuff), pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces.
• Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, stir in your 1/3 cup canola oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
• Reduce heat to medium and Add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
• Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
• Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
• Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to low and Let cook uncovered until most of the water is absorbed (10 min).
• Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
• Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.

BUKHARAN PLOV WITH BEEF, CARROTS AND CUMIN SEEDS

Steps:

• Combine oils in a 7-quart pot over medium-high heat. Add onions and garlic and cook, stirring occasionally, for 10 to 15 minutes until the onions "taste of the oil" and are golden; remove to plate.
• Add the beef in 2 batches, cooking until browned on all sides, about 30 minutes. Return the beef and onions to the pot, then add 1 1/2 teaspoons of the cumin seeds, 1 1/2 teaspoons of the salt, the black pepper, half the barberries and a handful of the carrots. Add enough water to cover, about 6 cups. Bring to a boil, then cover the pot and simmer over medium heat for 35 minutes.
• While the meat is cooking, wash the rice in a large sieve with cold water until the water runs clear. Soak the rice in warm water for 15 minutes to open it up, drain.
• Toss the remaining carrots with the remaining salt and the cayenne. Spoon the carrots in a layer over the meat, adding more water if needed to cover the carrots. Cover the pot and cook for just a few minutes.
• Without disturbing the carrots, spoon the rice gently on top. Cook, stirring the rice every 10 minutes and making sure not to touch the carrots until the water is evaporated and the rice cooked, about 30 minutes in all. Cover the pot and cook over low heat for 10 more minutes.
• To serve, spoon the rice onto a large platter, then top with the carrots and meat. Sprinkle the scallions on top, along with the remaining cumin seeds, barberries and pomegranate seeds.