UZBEK PLOV (LAMB AND RICE PILAF)
After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy.
Provided by SarahandtheCity
Categories Meat and Poultry Recipes Lamb
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
- Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
- Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 56.2 g, Cholesterol 50 mg, Fat 22.9 g, Fiber 3.8 g, Protein 18.9 g, SaturatedFat 5.8 g, Sodium 1807.8 mg, Sugar 4.4 g
UZBEK PLOV
Almost authentic rice and lamb dish for a party from the heart of Middle Asia. Easy and delicious.
Provided by ddvonk
Time 3h
Yield Serves 10
Number Of Ingredients 10
Steps:
- Wash the rice under the tap until clear, cover with cold water and let it soaks for a while.
- Cut the meat with bones into match-box pieces.
- Cut the carrots into 0.5x0.5 cm thick sticks.
- Slice onions into thin rings or half-rings.
- Clean heads of garlic from the remains of roots and dirt.
- Heat oil in the cattle or dutch oven on a very high flame, deep-fry meat until golden-brown, in 3-4 batches. Fry the onions until golden, add meat to the cattle, stir well to prevent onion from burning. Add carrot, stir from time to time, until it starts to wilt and browns a little (15-20 min). Add 2/3 of the cumin - rub it in your palms a little to release flavor, stir gentliy to keep carrot from broking.
- Lower gas to moderate, pour hot water just to cover all the goods, add salt and let it simmer for 40 min to 1.5 hours until almost all water evaporate and meat became tender and juicy. Do not stir.
- Turn gas to max.
- Drain rice well, place it on top the meat and vegs in one layer, stick the garlic and whole chillies in it, and carefully pour boiling water over it (place a spoon or ladle on top of the rice to keep the rice layer from washaway). Cover the rice with about 2 cm of water, let it boil. Add salt to make the water a bit over-salted. When water will go down the rice, reduce the gas a bit, keeping it boils rapidly. Check when it will evaporate and absorb into rice completely - rice should remain rather al dente. Make a holes in the rice to the bottom of a vessel to check the water level.
- Reduce gas to absolute min, cover tightly with the lid and let it steam 20 minutes. Turn of the heat, remove the garlic and chillies on the separate plate. Carefully mix rice with meat and carrots, if the rice tastes a bit blind add some salt, mix and let it stand for 5 minutes. Pile the plov on a big warmed plate and serve with garlic, chilies and plain thinly sliced tomato-sweet onions-chili-salt salad.
OSH / PLOV - UZBEK / CENTRAL-ASIAN RICE
I first had osh in Uzbekistan, then later in various forms called plov in Kazakhstan. It's a belly-warming mixture of rice with spices, lamb, onion, and carrots lovingly fried, stirred. The Uzbek osh is my favourite with it's stronger spices.
Provided by Ivan Liew
Categories One Dish Meal
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the rice. Allow to soak in salted water for 30 minute You can use Thai or basmati rice.
- Cut the lamb shoulder into cubes. It should have some fat. Bones are optional.
- Slice the onions thinly and cut the carrots into strips. You should approximately equal amounts of carrots, onions, and lamb.
- Heat a large cast-iron or metal wok with the oil. Don't use olive oil. Sunflower oil works well. Animal fat tastes richer but is even worse for you and too heavy for many taste buds. While you can get away with any kind of pot, it does taste better if you have an appropriate seasoned instrument.
- Fry the onions until golden brown.
- Add chopped garlic and lightly brown. You can alternatively put the whole cloves into the rice when you cook the rice.
- Add lamb and fry until cubes are lightly browned.
- Add carrots, salt, pepper, all spices (adjust to your taste), and 2 cups of water. Turn down the fire, mix well, and cover for 5 min to allow carrots to soften.
- This completes the first step called "zirvak". You are now ready to cook the rice in the second step. Drain your rice which should have been soaking for 30 minute.
- Push the ingredients to the outer parts of your cooking wok/pot creating a large hole in the centre which will be filled with liquid.
- Carefully add your rice to the centre of the pot. Do not mix it with the rest of the ingredients. Try to fit most of it in the centre "hole".
- Add another 1.5 cups of water, cover the pot and allow to simmer until the rice is cooked and water has been dried up. This will take approximately 30 minute.
- Stir the entire mixture well and serve on a hearty plate or bowl. Top with spring onions. It goes well with a side-serving of salad, tomatoes, and bread. Naan or other type of flat bread would be best.
PLOV (AZERBAIJAN)
This is a rice pilaf and the signature dish of Azerbaijan. It is normally the final savory course at special occasions, such as weddings, and is brought in with much ceremony. To make this, basmati rice is first parboiled, then steamed. The finished product is a lovely mix of yellow and white rices.
Provided by threeovens
Categories Long Grain Rice
Time 1h
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the rice several times in cold water to remove excess starch.
- Place a few threads of saffron in a cup and add boiling water; cover and leave to infuse.
- Bring a large pot of water to a boil; add rice, reduce heat, but cook rice at a rapid boil until the rice is tender on the outside, but still not done on the inside, 5 to 10 minutes (do not overcook or your plov will be sticky).
- Strain the rice in a colander.
- There are 3 methods you can use to form the crust or qazmaq. The first way is to mix together an egg with 4 tablespoons of the parboiled rice, and 1 or 2 tablespoons of yogurt. Add some of the infused saffron water. The second way is to mix together a glass (8 oz) of flour, a little butter, and a little water to make a sort of dough (you can also add an egg if you want an eggy flavor). This will then be kneaded and rolled out thinly. The third way is to use some potatoes that have been peeled and sliced crosswise.
- Rinse and dry the pan you cooked the rice in; melt a heaping tablespoon of butter, then spread whichever qazmaq you chose on the bottom of the pot and fry a little for 2 to 3 minutes.
- Next spoon half the parboiled rice on top, then pour over half of the saffron infusion.
- Spoon in remaining rice and pour over most of the remaining saffron infusion; top that with a few tablespoons of butter.
- Use the handle of a wooden spoon to poke a few holes through the rice to allow steam to escape.
- Cover pot opening with a clean tea towel and cover with a well-fitting lid; increase heat under pot until rice is steaming, then reduce heat and let steam for 35 to 40 minutes (it can go longer if needed).
- Spoon rice onto a serving platter and top with remaining saffron infusion and a few more tablespoons of butter.
Nutrition Facts : Calories 215, Fat 2, SaturatedFat 0.5, Cholesterol 11.7, Sodium 9.3, Carbohydrate 43.9, Fiber 2, Sugar 0.5, Protein 4.9
More about "plov uzbek rice pilaf recipes"
UZBEK BEEF PLOV - RICE PILAF - LEELALICIOUS
From leelalicious.com
4.8/5 (6)Category Dinner, Main CourseCuisine RussianTotal Time 2 hrs
- Trim any excess fat off the beef and cut into bite-sized pieces. Heat a large non-stick pot or dutch oven over high heat. Add the cooking oil. Once oil is hot add the beef and sear uncovered for about 7 minutes until meat is nicely browned. Stir often.
- Stir in carrot matchsticks (you could shred the carrots but the matchstick size leaves more bite and texture), 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin and bay leaves and cook for another 5 minutes until carrots soften.
- Add 1 3/4 cups of boiling water, cover and simmer over medium low heat for 45 minutes until the meat is soft.
PLOV-UZBEK RICE PILAF RECIPE - GRABANDGORECIPES
From grabandgorecipes.com
Cuisine American, Russian, Turkish, MediterraneanCategory DinnerServings 10-14Total Time 1 hr 55 mins
UZBEK PLOV: VARIETIES, MYTHS AND LEGENDS
From centralasia-travel.com
ONE POT MEAL – BEEF RICE PILAF RECIPE (UZBEK PLOV)
From munchkintime.com
MY BABUSHKA'S UZBEK DUCK AND RICE RECIPE - THE …
From theguardian.com
UZBEK PLOV (ONE POT RECIPE) - MOMSDISH
From momsdish.com
UZBEK RICE PILAF – PLOV WITH BEEF & GARLIC VIDEO RECIPE
From videoculinary.com
PLOV: UZBEKI LAMB AND RICE PILAF RECIPE L PANNING THE …
From panningtheglobe.com
PLOV | TRADITIONAL RICE DISH FROM UZBEKISTAN - TASTEATLAS
From tasteatlas.com
PLOV RECIPE (CENTRAL ASIAN RICE PILAF WITH LAMB OR BEEF)
From whats4eats.com
UZBEK BEEF AND RICE PILAF | RECIPE: UZBEK PLOV | GRAND …
From gct.com
BEEF PLOV (BEEF RICE PILAF) RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
RICE PLOV IS THE ORIGINAL UZBEKI ONE-POT FAMILY MEAL
From hadassahmagazine.org
AUTHENTIC UZBEK PLOV RECIPE | TRAVEL FOOD ATLAS
From travelfoodatlas.com
QUICK PLOV: UZBEK INSPIRED LAMB & RICE PILAF
From plantainsandchallah.com
RUSSIAN KITCHEN: UZBEK PLOV - RUSSIA BEYOND
From rbth.com
PLOV - AUTHENTIC UZBEK PILAF RICE RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (5)Category Main CourseAuthor Mike BenayounTotal Time 1 hr 30 mins
PLOV (UZBEK RICE PILAF) RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (1)Total Time 45 minsServings 4
UZBEK FOOD WE LOVED: VODKA, PLOV, NON AND MORE
From awaywiththesteiners.com
MAKING THE GREATEST UZBEK PLOV FIRST TIME? THEN WATCH THIS
From youtube.com
UZBEK CUISINE FOOD PILAF PLOV STOCK IMAGE - IMAGE OF MEAL, DINNER ...
From dreamstime.com
10 MOST POPULAR UZBEKISTANI RICE DISHES - TASTEATLAS
From tasteatlas.com
UZBEK PLOV LAMB AND RICE PILAF RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE RICE PILAF (UZBEK PLOV) FROM UZBEKISTAN - YOUTUBE
From youtube.com
UZBEK BEEF AND RICE PILAF | RECIPE: UZBEK PLOV | OVERSEAS …
From oattravel.com
PLOV (UZBEK RICE PILAF) - GLUTEN FREE RECIPES
From fooddiez.com
VEGAN PLOV (AKA UZBEKI RICE PILAF) - SMALL FOOT, SMALL FOOTPRINT
From smallfootsmallfootprint.weebly.com
PLOV: UZBEKISTAN’S NATIONAL OBSESSION - THE GUARDIAN
From theguardian.com
VEGAN UZBEK PLOV (PILAF) | DELICIOUS VEGAN RECIPES
From old.myveganrecipe.com
UZBEK PLOV (LAMB PILAF) | COOKTORIA
From cooktoria.com
UZBEK FOOD: 12 MUST-TRY DISHES IN UZBEKISTAN - WILL FLY FOR FOOD
From willflyforfood.net
AZERBAIJANI PLOV (PILAF) - RICE WITH ACCOMPANIMENTS
From travelinbaku.com
UZBEK PLOV CHICKEN PILAF - MUNATY COOKING
From munatycooking.com
UZBEK BEEF PLOV (BEEF RICE PILAF RECIPE) - LENA'S KITCHEN
From lenaskitchenblog.com
AUTHENTIC UZBEK CHICKEN PLOV RECIPE | QUICK AND TASTY FOOD
From quickandtastyfood.com
HOW TO MAKE UZBEK PLOV - URBAN ADVENTURES BLOG
From urbanadventures.com
UZBEK PLOV (BEEF AND RICE PILAF) - KOSHER COWBOY
From koshercowboy.com
UKRAINIAN CHICKEN PLOV (RICE PILAF) - NATASHASKITCHEN.COM
From natashaskitchen.com
UZBEK RICE WITH BEEF AND CARROTS (PLOV)
From 177milkstreet.com
PLOV UZBEK RICE PILAF RECIPE - THERESCIPES.INFO
From therecipes.info
REAL UZBEK PLOV - RECIPES AND COOKING SECRETS. HOW TO MAKE …
From food-of-dream.com
UZBEK PLOV (LAMB AND RICE PILAF) RECIPE - FOOD NEWS
From foodnewsnews.com
UZBEK PLOV | LAMB PILAF
From allasyummyfood.com
You'll also love