Ingredients with Measurements:
- 1 lb lamb, cut into small pieces
- 2 cups long-grain rice
- 2 onions, chopped
- 3 carrots, sliced
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups water
- 1/4 cup vegetable oil
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a large pot, heat the vegetable oil over medium heat. Add the lamb and cook until browned on all sides, about 5-7 minutes.
3. Add the onions, garlic, cumin, paprika, salt, and black pepper. Cook until the onions are translucent, about 5 minutes.
4. Add the carrots and red bell pepper. Cook for another 5 minutes.
5. Drain the rice and add it to the pot. Stir to combine.
6. Add the water and bring to a boil.
7. Reduce the heat to low and cover the pot with a lid. Cook for 20-25 minutes, or until the rice is tender and the water has been absorbed.
8. Fluff the rice with a wooden spoon and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for cooking the lamb and vegetables, low heat for cooking the rice.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 20g
Sodium: 500mg
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Any type of long-grain rice can be used.
- Other vegetables such as peas, green beans, or potatoes can be added.
Variations:
- Add raisins or dried apricots for a sweet and savory flavor.
- Use beef broth instead of water for a richer flavor.
- Add a dollop of sour cream on top before serving.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes the rice fluffier.
- Use a wooden spoon to fluff the rice to prevent it from becoming mushy.
- If the rice is not fully cooked after 25 minutes, add a little more water and continue cooking until tender.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a little water to prevent the rice from drying out.
Presentation ideas:
Serve in a large bowl with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of cucumber and tomato salad.
Suggested side dishes:
Cucumber and tomato salad, naan bread, or yogurt sauce.
Troubleshooting advice:
- If the rice is too dry, add a little more water and continue cooking until tender.
- If the rice is too wet, remove the lid and cook for a few more minutes until the water has evaporated.
Food safety advice:
- Make sure the lamb is fully cooked before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Plov is a traditional dish in Central Asia, including Kazakhstan. It is typically made with lamb or beef, rice, and vegetables.
Flavor profiles:
Savory, slightly spicy, and aromatic.
Serving suggestions:
Serve hot as a main dish.
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Region: Kazakhstani