Description
If you’re looking for the ultimate comfort food, you’ve found it in this Best Plov Recipe Ever. This traditional dish, deeply rooted in Central Asian cuisine, is a favorite for its rich flavors and hearty ingredients.
Ingredients
Scale
- 500g beef (or lamb)
- 2 cups long-grain rice (basmati or jasmine)
- 2 large carrots, thickly sliced
- 2 medium onions, sliced
- 1 head garlic, cloves separated but unpeeled
- 1 tablespoon cumin seeds
- 1 teaspoon ground coriander
- Salt to taste
- Black pepper to taste
- 4 tablespoons vegetable oil or ghee
- 4 cups water or broth
- Fresh parsley or cilantro, for garnish
Instructions
- To start making this delicious plov, heat the vegetable oil or ghee in a large, heavy pot over medium heat. Add the beef, searing it on all sides until it develops a deep, golden-brown crust. This step not only locks in flavor but also helps build a beautiful base for your plov. Once the meat is well browned, remove it from the pot and set it aside.
- Next, in the same pot, add the sliced onions. Sauté them until they become a lovely golden color, releasing their natural sweetness. This process typically takes about 5-7 minutes. Once the onions are ready, toss in the thickly sliced carrots. Stirring occasionally, cook them until they start to soften, which will add more layers of flavor to the dish.
- After the carrots have softened a bit, it's time to introduce the spices. Add the cumin seeds and ground coriander. These spices are essential for giving plov its signature taste. Season with salt and black pepper to your preference, stirring everything together to allow the flavors to meld.
- Now, return the seared beef back into the pot. Add enough water or broth to completely cover the meat and vegetables. Cover the pot and let it simmer gently for about 45 minutes. This step is crucial as it allows the beef to become tender and absorb the rich flavors of the spices and veggies.
- Once the beef has cooked through, rinse your long-grain rice thoroughly under cold water until the water runs clear. Layer the rinsed rice over the beef and carrot mixture in the pot without stirring. It's important to keep the rice on top of the meat to ensure it cooks properly. Nestle the whole garlic cloves into the rice for a subtle garlicky flavor.
- Next, pour water over the layered rice to just cover it by half an inch. You can also season it with a little more salt at this stage if you wish. Bring the pot to a boil, which will create the perfect environment for the rice to absorb the flavors.
- Once it reaches a boil, allow it to cook uncovered until most of the liquid is absorbed, and you'll see craters forming on the surface of the rice. This usually takes about 10-15 minutes. Be sure to keep an eye on it to prevent burning.
- After the water has mostly evaporated, reduce the heat to low. Cover the pot with a lid and let it steam for another 20 minutes. This steaming process is vital for achieving that incredibly fluffy texture that plov is famous for. When the time is up, take the pot off the heat and let it rest for an additional 10 minutes without removing the lid.
- Finally, use a fork to fluff the rice gently. This will help separate the grains and ensure even distribution of the meat and vegetables throughout. Serve the plov garnished with fresh parsley or cilantro for a burst of color and freshness that contrasts beautifully with the hearty nature of the dish.
Notes
Cooking plov may seem intimidating, but with these useful tips, you can ensure a perfect outcome. Here are some notes to keep in mind: Opt for long-grain rice like basmati or jasmine for the best results. Using meat with some fat content will give more flavor to your dish. Allowing the dish to rest after cooking is crucial. It helps the flavors meld together, making every bite delicious. Leftover plov can be stored in the fridge for up to three days. Reheat it gently on the stove or in the microwave.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 600 mg
- Protein: 25 g