Garlic Plov (Uzbek pilaf rice with garlic)

Step by step: Garlic Plov (Uzbek pilaf rice with garlic)

• Step1

  Rinse and dry 1.5 kg (3.3 pounds) of beef or lamb meat. Cut into cubes weighing 40 grams (1.5 oz) each.

• Step2

  Peel, wash and slice 400 grams of onion. Peel and wash 800 grams (28 oz) of carrot. Cut into 3 mm in thickness long rectangles. Peel the outer skin of 3-4 heads of garlic and trim the root, keeping the heads intact, and rinse.

• Step3

  To make plov, heat 500 grams (18 oz) of vegetable oil over high heat until smoking hot. Add the meat and sear until golden brown.

• Step4

  Add the onion and fry until golden, stirring once or twice.

• Step5

  Add the carrots, stir, add 1 teaspoon of crushed coriander seeds, 5 teaspoons of ground cumin, 1-2 teaspoon of sweet or hot paprika, 1 teaspoon of ground black pepper, 5 teaspoons of salt and stir.

• Step6

  Add 1.5 liters (1.5 quarts) of cold water, bring to boil, lower the heat and simmer for 1-2 hours. After 1-2 hours, add the garlic heads, root side down.

• Step7

  Add Rinse 1.5 kg (3.3 pounds) of rice under running water until the water runs clean. Gently add into the broth and flatten the surface of the rice. Add enough boiling water to cover the rice by 1.5-2 cm (about ¾ of an inch). Turn the heat on high, bring to boil and let all the water evaporate.

• Step8

  Gather the rice into a dome, and make holes all the way through using a long wooden spoon to let the water evaporate.

• Step9

  Cover the pot with a towel and a lid and cook over very low heat. Cooking time depends on the rice variety; it could take from 20 to 40 minutes. We used Jasmine rice and cooked it for 30 minutes.

• Step10

  When done, remove from the heat and let the plov rest, covered, for 5-10 minutes. Uncover, remove the garlic heads, fluff the rice, transfer to a serving plate and garnish with the garlic heads. Serve and enjoy!

• Step11

  Serve with traditional Uzbek bread- the Tashkent Lochira flat bread.