Uzbek Plov with Lamb (Osh)
85% автентично · Uzbek
A hearty and flavorful rice pilaf cooked with lamb, carrots, onions, and spices in a kazan, a traditional Uzbek cooking pot. While not strictly 'Babec', it shares the spirit of communal meat and rice dishes from the region.
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Съставки
- Lamb shoulder or leg1 kg
- Long-grain rice (e.g., Basmati or Devzira)1 kg
- Carrots1 kg
- Yellow onions3 large
- Vegetable oil or lamb fat250 ml
- Garlic2 whole heads
- Cumin seeds2 tbsp
- Coriander seeds1 tbsp
- Barberries (optional)2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Rinse the rice thoroughly until the water runs clear. Soak in warm water for 30 minutes.
- 2
Cut the lamb into 1.5-inch cubes. Peel and julienne the carrots. Slice the onions thinly.
- 3
Heat the oil or fat in a heavy-bottomed pot (kazan) over high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.
- 4
Add the sliced onions to the pot and cook until golden brown. Add the julienned carrots and cook for 10-15 minutes until softened.
- 5
Return the lamb to the pot. Add cumin seeds, coriander seeds, barberries (if using), salt, and pepper. Stir well.
- 6
Drain the rice and spread it evenly over the meat and vegetables. Pour in enough hot water to cover the rice by about 1 inch.
- 7
Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- 8
While the rice is cooking, prepare the whole garlic heads by removing the outer papery skin but keeping them intact. Insert them into the rice during the last 10 minutes of cooking.
- 9
Once cooked, let the plov rest, covered, for 10 minutes. Fluff the rice gently with a fork, mixing the layers. Serve hot from the communal pot.
