Ingredients for 6-8 servings
1.5 lbs. meat (chicken, lamb, or beef), cut into medium pieces
1 big onion, finely chopped
3-4 big carrots, julienne cut
1-2 tomatoes, finely chopped
1 entire head of garlic
2 cups uncooked rice (Basmati)
3.5 cups water
1/3 cup vegetable oil
salt
1 tbsp cumin seeds (or ground cumin)
Saffron (optional, for color)
Traditionally Plov is prepared in lamb fat. I personally don’t like greasy food, so I try to use vegetable oil and meat without fat.
Preparation
Heat oil in a heavy bottomed, large pot over medium-high heat. Add onion, reduce heat to medium and cook slowly until translucent, stirring occasionally.
Increase heat to high heat. Carefully toss in all of the meat and cook, stirring, until all sides of the meat become pleasantly brown and stop sticking to the bottom.
Add carrots and cook until tender, stirring occasionally.
Then you can add chopped tomatoes and cook few minutes more.
Pour in the water and let it boil for 5 min. Then add salt, cumin, saffron. The sauce should be salty with the expectation that the rice will absorb it.
Pour the rice evenly over the meat, don’t mix. Water should cover the rice but not more than 1/2 inch. Let the water evaporate a little bit and then flatten the surface with a large slotted spoon.
Introduce in the center of your plov an unpeeled head of garlic. Immediately cover the pot tightly and reduce the heat to low heat and steam the rice for 22 min.
When the rice is tender turn the heat off but let it stand for 3-5 additional minutes. Then… Enjoy!
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