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
Number Of Ingredients 12
- 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
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
Number Of Ingredients 9
- 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
- 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.
Almost authentic rice and lamb dish for a party from the heart of Middle Asia. Easy and delicious.
Provided by ddvonk
Yield Serves 10
Number Of Ingredients 10
- Wash the rice under the tap until clear, cover with cold water and let it soaks for a while.
- Cut the meat with bones into match-box pieces.
- Cut the carrots into 0.5x0.5 cm thick sticks.
- Slice onions into thin rings or half-rings.
- Clean heads of garlic from the remains of roots and dirt.
- Heat oil in the cattle or dutch oven on a very high flame, deep-fry meat until golden-brown, in 3-4 batches. Fry the onions until golden, add meat to the cattle, stir well to prevent onion from burning. Add carrot, stir from time to time, until it starts to wilt and browns a little (15-20 min). Add 2/3 of the cumin - rub it in your palms a little to release flavor, stir gentliy to keep carrot from broking.
- Lower gas to moderate, pour hot water just to cover all the goods, add salt and let it simmer for 40 min to 1.5 hours until almost all water evaporate and meat became tender and juicy. Do not stir.
- Turn gas to max.
- Drain rice well, place it on top the meat and vegs in one layer, stick the garlic and whole chillies in it, and carefully pour boiling water over it (place a spoon or ladle on top of the rice to keep the rice layer from washaway). Cover the rice with about 2 cm of water, let it boil. Add salt to make the water a bit over-salted. When water will go down the rice, reduce the gas a bit, keeping it boils rapidly. Check when it will evaporate and absorb into rice completely - rice should remain rather al dente. Make a holes in the rice to the bottom of a vessel to check the water level.
- Reduce gas to absolute min, cover tightly with the lid and let it steam 20 minutes. Turn of the heat, remove the garlic and chillies on the separate plate. Carefully mix rice with meat and carrots, if the rice tastes a bit blind add some salt, mix and let it stand for 5 minutes. Pile the plov on a big warmed plate and serve with garlic, chilies and plain thinly sliced tomato-sweet onions-chili-salt salad.
Uzbek plov differs from other preparations in that rice is simmered in a broth of meat and vegetables called zirvak until the liquid evaporates.
Provided by Mike Benayoun
Categories Main Course
Number Of Ingredients 12
- Place the basmati rice in a large bowl and cover with hot water. Set aside.
- Wash the garlic heads. Cut the top of the heads (¼ inch / 5 mm). Set aside.
- Toast cumin, coriander seeds and peppercorns in a pan for a few minutes.
- Grind in a mortar or spice grinder. Set aside.
- Heat oil in a pan over high heat. Add the lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Remove the lamb pieces and set aside.
- Stir in onions and cook, until onion is soft and golden, about 10 minutes.
- Stir in carrots and cook, until carrots are tender, about 10 minutes.
- Add the lamb and mix.
- Sprinkle the mixture of cumin, coriander, peppercorns and add the barberries.
- Add the whole garlic heads, stirring to distribute the ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
- Wash and drain the basmati rice in hot water. Pour the rice over the lamb mixture in an even layer.
- Slowly pour the boiling water (or vegetable broth). The rice should be covered with about ½ inch of water. Do not stir.
- Season with salt and reduce heat to medium-low. Cover and cook until rice is tender and liquid has been absorbed, about 20 minutes.
- Mix the ingredients as you serve the dish on a platter. Garnish with the garlic heads.
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
Yield 12 serving(s)
Number Of Ingredients 10
- 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.
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
OSH / PLOV - UZBEK / CENTRAL-ASIAN RICE
I first had osh in Uzbekistan, then later in various forms called plov in Kazakhstan. It's a belly-warming mixture of rice with spices, lamb, onion, and carrots lovingly fried, stirred. The Uzbek osh is my favourite with it's stronger spices.
Provided by Ivan Liew
Categories One Dish Meal
Yield 3-4 serving(s)
Number Of Ingredients 11
- 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.
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