Homemade Plov
There are many ways to cook plov. I suggest my father's recipe, which our family loves very much. The result is a juicy, fluffy and aromatic dish. It is difficult to determine the exact number of servings, but it makes a lot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- meat 1.5 kg
- rice 1 kg
- carrot 600 g
- onion 500 g
- cumin 1 tbsp
- barberry 1 tbsp
- 1/2 tbsp turmeric
- head of garlic 1
- ground red pepper
- ground black pepper
- salt
- vegetable oil
Recipe ingredients for your shopping list
Add all ingredients at the selected recipe scale.
Instructions
Step 1 of 13
Slice the onion into strips.
Step 2 of 13
Cut the meat into small pieces.
Step 3 of 13
Cut the carrot into sticks.
Step 4 of 13
Fry the onion until golden brown in a large amount of vegetable oil (about 150 ml).
Step 5 of 13
Add the meat and fry it.
Step 6 of 13
Add the carrot. Stew for 5–7 minutes (without a lid).
Step 7 of 13
Add turmeric, barberry, and cumin. Add salt, pepper and mix.
Step 8 of 13
Pour in water so that it covers the meat. Cover with a lid and stew for 35–40 minutes over medium heat.
Step 9 of 13
Rinse the rice in cold water 5–6 times.
Step 10 of 13
Pour in the rice and level it (do NOT mix with the meat!).
Step 11 of 13
Carefully pour in warm or hot water so that the water level is 2 cm above the rice. Add a little salt. Cover with a lid and cook until the water is absorbed.
Step 12 of 13
Place the garlic in the center, pressing it into the rice. Use a wooden stick to make holes for steam to escape (do not mix the rice and meat). Cook under a lid until done (about 20–25 minutes).
Step 13 of 13
Mix everything before serving.
