Uzbek Plov (Lamb and Rice Pilaf)
Ingredients
- 2 cups basmati rice
- 4 whole heads garlic
- ½ cup vegetable oil
- 2 pounds boneless leg of lamb, cut into 3-inch pieces
- 2 large onions, thinly sliced
- 5 large carrots, coarsely grated
- ½ cup fresh barberries
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1 teaspoon whole black peppercorns
- 2 cups boiling water to cover
- 2 tablespoons salt
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Place basmati rice in a large bowl; cover with warm water and set aside. Wash whole heads garlic; set aside.
- Heat vegetable oil in a Dutch oven or large skillet over high heat until smoking. Add lamb; cook, turning occasionally, until evenly browned, about 10 minutes. Stir in onions; cook and stir until softened and browned, about 10 minutes. Stir in carrots; cook and stir until softened, about 10 minutes. Add barberries, cumin, coriander, and peppercorns; drop whole heads garlic into Dutch oven, stirring to evenly distribute. Reduce heat to medium. Cover and cook 30 minutes.
- Wash and drain basmati rice with hot water; add to Dutch oven in an even layer on top of lamb. Slowly pour in 2 cups boiling water. The rice should be covered with about 3/4-inch water. Do not stir. Season with salt; reduce heat to medium-low. Cover and cook until rice is tender and liquid absorbed, about 20 minutes. Stir rice and lamb together; serve with whole garlic heads on top.
Source
Original recipe: View Original