Uzbek Plov (Pilaf)

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.

2. 2

   Cut the lean beef into bite-sized cubes. Peel and cut the carrots into thin matchsticks. Peel and finely chop the onion. Peel the garlic cloves, leaving them whole.

3. 3

   Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the beef cubes and brown them on all sides for about 5-7 minutes.

4. 4

   Add the chopped onion to the pot and sauté until golden and soft, about 3-4 minutes.

5. 5

   Add the carrot matchsticks and cook for another 3-4 minutes, stirring occasionally.

6. 6

   Stir in the cumin, coriander, salt, and black pepper. Mix well to coat the meat and vegetables with the spices.

7. 7

   Pour in 400 ml of water and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.

8. 8

   Spread the soaked and drained rice evenly over the meat and vegetables. Do not stir. Gently press the whole garlic cloves into the rice.

9. 9

   Carefully pour enough boiling water over the rice to cover it by about 1 cm (approximately 300 ml). Increase the heat to medium-high and cook uncovered until most of the water is absorbed and small holes appear on the surface of the rice (about 10-12 minutes).

10. 10

    Reduce the heat to very low, cover the pot tightly, and steam for 15-20 minutes until the rice is tender and fluffy.

11. 11

    Turn off the heat and let the plov rest, covered, for 10 minutes. Remove the garlic cloves.

12. 12

    Gently mix the rice with the meat and vegetables before serving. Serve hot and enjoy your Uzbek Plov!