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.
UZBEK PILAF WITH LAMB
A traditional uzbek (Middle Asian) rice dish can be made with any type of meat, but the most traditional version of this dish requires lamb and is eaten by fingers. Great dish for family gatherings or any other sort of big events.
Provided by Red R.
Categories One Dish Meal
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Separate the meat into two parts fat and lean.
- 2. Cut fat off the meat (or just take pieces with lard) and place it into a preheated large pot.
- 3. Wait until fat melts, take out the meat.
- 4. Cut onion into thin semi-circles put into the pot.
- 5. Let the onion fry until translucent and take it out.
- 6. Put the remaining meat into the pot let it fry until it changes colour.
- 7. Meanwhile peel and cut carrots into stripes, separate in two parts.
- 8. After the meat is browned add one part of the carrots, stir from time to time until soft.
- 9. Put the rest of the meat and the onions back in, pour a small amount of hot water.
- 10. Separate one of the garlic heads into cloves. Don't peel them, place directly into the pot.
- 11. Add barberry and spices, be generous with seasoning, the broth should be over-salted, the rice will absorb the excess salt.
- 12. Add the rest of the carrot.
- 13. Add more hot water (you might want to season as you go).
- 14. Add the whole head of garlic, just take the top skin off, no need to separate or peel.
- 15. Let the mixture boil for about 30 minutes.
- 16. Add the rice (remember to wash it first), it should be submerged into liquid completely (plus about 1 cm on the top).
- 17. Let the rice boil until there is no water on the surface.
- 18. Start gathering the surface rice into the small pile the middle of the pot for about 10 min.
- 19. Check if there is any liquid left on the bottom of the pot by pushing a spoon or spatula into the rice.
- 20. If there is little to none left, turn to very low heat and steam for about 30 minutes.
- 21. Serve on a large place decorated with pomegranate seeds.
- Check out the video process.
- https://www.youtube.com/watch?v=xBtwvZtIdno.
Nutrition Facts : Calories 306.3, Fat 10.4, SaturatedFat 4, Cholesterol 49, Sodium 1795.2, Carbohydrate 35.5, Fiber 2.2, Sugar 1.5, Protein 17
UYGHUR POLO (PILAF)
Polo (a Central Asian variant on the word pilaf) is a food staple found across Central Asia, including Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan, Tajikistan, and parts of northwestern China. The different peoples of each region have their own takes, and their own flavors, for the recipe. This recipe is for Uyghur polo, the variant of the dish found in China's Xinjiang Uyghur Autonomous Region. Uyghur food is on the whole closer in taste to Indian, Persian, or Mediterranean food than it is to conventional Chinese food. I credit this recipe to my Uyghur language instructor. The recipe can be a challenge to cook correctly at first, but the challenge will prove well worth the effort because it is absolutely delicious.
Provided by mpevans
Categories Lamb/Sheep
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pot. Set the stove temperature at 7/10 at highest.
- Cook the meat in the oil, stirring occasionally until evenly browned.
- Add the chopped onion to the pot, still stirring, and cook until it is translucent.
- Stir carrots into the pot. Note that it will initially look like there are too many carrots in the dish; however, once they begin to absorb some of the oil they will shrink down and mix well into the the recipe.
- Add salt according to your taste.
- Pour water into the pot.
- When the water boils, add the hot pepper and whole garlic bulb. Let them simmer in the mixture for five minutes, and then fish them back out and set them aside.
- Add cumin.
- Lower the stove temperature (to about 3/10) and allow the mixture to boil for 15 to 20 minutes.
- After the 15 to 20 minutes, raise the heat (once again, no higher than 7/10) and add rice to the pot. Spread the rice out on top of the water, but do not mix it with the rest of the ingredients.
- When water is no longer visible above the rice, then spoon the rice towards the center.
- Replace the garlic bulb and red pepper into the pot, and pour raisins on top of the rice.
- Place a lid on top of the pot and lower the heat to 3/10.
- Cook for 30 minutes. After that time, once again remove the hot pepper and the garlic, and stir the rest of the ingredients. This dish is often served with flatbread, yogurt, and salad with a vinegar dressing.
Nutrition Facts : Calories 893.6, Fat 39.6, SaturatedFat 8.4, Cholesterol 60, Sodium 134.5, Carbohydrate 109.7, Fiber 6.2, Sugar 18.4, Protein 25.1
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