Uzbek plov

Method

1. 1

   Step 1

   Heat the oil in a heavy pot or kazan until very hot. Brown the lamb in batches, then return it all with the onions (opens in a new tab) and cook until the onions are deep golden.

   • 15 min
   • high heat
   • Dutch oven / casserole pot (opens in a new tab)

   

2. 2

   Step 2

   Lay the carrots (opens in a new tab) on top and leave them for a few minutes before stirring, then cook until softened. Add the cumin (opens in a new tab), coriander, half the salt and the chillies.

   • 10 min
   • medium-high heat
3. 3

   Step 3

   Pour in the water, bring to the boil and simmer gently, covered, until the lamb is tender. This broth (zirvak) should taste slightly over-salted.

   • 40 min
   • low heat

   Food safety: Lamb should be cooked through and tender.

4. 4

   Step 4

   Spread the drained rice evenly on top without stirring, add water if needed to cover by 1 cm, and push the garlic (opens in a new tab) heads into the rice. Cook uncovered over medium-high heat until the water has been absorbed into the rice.

   • 10 min
   • medium-high heat
5. 5

   Step 5

   Gather the rice into a dome, poke a few holes to the bottom with a spoon handle, cover tightly and steam on the lowest heat for 20 minutes. Rest for 15 minutes.

   • 20 min
   • low heat

   Food safety: Refrigerate leftover rice within 1 hour.

6. 6

   Step 6

   Lift out the garlic (opens in a new tab), mix the rice with the carrots (opens in a new tab) and meat, and pile onto a large platter topped with the meat and garlic.

   • 5 min