Uzbek Plov (Lamb and Rice Pilaf) Popular Recipes

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Uzbek Plov (Lamb and Rice Pilaf)

"After looking everywhere for a recipe to recreate this excellent dish I tried at a Middle Eastern eating place. I determined to try to make this myself. Though no longer actual, still is amazing! Enjoy."

Ingredients :

2 cups basmati rice
four heads garlic, complete
half of cup vegetable oil
2 pounds boneless leg of lamb, reduce into three-inch pieces
2 huge onions, thinly sliced
five huge carrots, coarsely grated
2 tablespoons cumin seeds
2 tablespoons coriander seed
half of cup sparkling barberries
1 teaspoon whole black peppercorns
2 cups boiling water to cowl
2 tablespoons salt

Instructions :

Prep : 20M	Cook : 8M	Ready in : 2H

Place basmati rice in a large bowl and cowl with warm water. Set apart. Wash heads of garlic. Set aside.
Heat vegetable oil in a dutch oven or large skillet over excessive heat till smoking, then add lamb, turning on occasion till the lamb is flippantly browned, about 10 mins. Stir inside the onions; cook dinner and stir till the onion has softened and browned, approximately 10 minutes. Stir in the carrots; cook dinner and stir till the carrots have softened, approximately 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop entire garlic heads into the aggregate, stirring to frivolously distribute components. Reduce warmness to medium. Cover and prepare dinner for 30 minutes.
Wash and drain basmati rice with warm water. Pour cleaned rice over the lamb combination in a fair layer. Slowly pour inside the boiling water. The rice ought to be blanketed with about three/4 inch of water. Do not stir. Season with salt, and reduce warmth to medium-low. Cover and cook dinner till rice is smooth, and the liquid has been absorbed, about 20 mins. Stir rice and lamb together, and serve with the garlic heads on top.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook dinner it calmly, and make easy-up less complicated.

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