Uzbek Plov — Rice with Lamb and Carrots

👨‍🍳 Method

For the Meat Browned in the Rice Pot

1. 1
   Rinse the rice in cold water until the water runs clear, soak 30 minutes and drain.

   Colander

   💡Rinsing removes the starch from the surface of the grains: the rice comes out fluffy and separate, not sticky.

   💡Soaking shortens the cooking, and the grains cook evenly.
2. 2
   Heat the oil in a deep heavy pot over high heat.

   ⚙ Pan-fryingStovePot
3. 3
   Add the onion and fry for about 10 minutes, stirring, until the onion is deep golden brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the lamb and brown on all sides.

   Stove
5. 5
   Add the carrot and fry 5 minutes, stirring.

   ⚙ Adding to the hot fat and fryingStove
6. 6
   Add the turmeric, cumin, paprika, cardamom, salt and black pepper and stir.

   Stove
7. 7
   Place the whole garlic head in the center of the pot.

To assemble

1. 8
   Scatter the raisins over the lamb. Spread the rice in an even layer over the lamb and the vegetables, without stirring, pour the boiling water over it and bring to a boil.

   Stove
2. 9
   Cook uncovered over high heat for about 10 minutes, until the water is absorbed, poke a few holes in the rice with a spoon handle to let steam through, then Turn down to low, cover and simmer 25 minutes without opening the lid, until the rice is tender.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 10
   Turn off the heat and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
4. 11
   Turn the pot out onto a serving platter and serve.