Uzbek Plov

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear, then soak it in water for about 30 minutes.

2. 2

   Cut the lamb into bite-sized pieces.

3. 3

   Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat.

4. 4

   Add the lamb pieces to the pot and brown them on all sides.

5. 5

   Slice the onions and add them to the pot, cooking until they are soft and golden.

6. 6

   Cut the carrots into thin strips and add them to the pot, stirring occasionally.

7. 7

   Add the cumin and coriander, and season with salt and pepper to taste.

8. 8

   Place the whole garlic bulb in the center of the pot.

9. 9

   Drain the soaked rice and spread it evenly over the meat and vegetables.

10. 10

    Pour enough water over the rice to cover it by about 1 cm.

11. 11

    Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is cooked and the water is absorbed.

12. 12

    Once cooked, remove the pot from the heat and let it sit, covered, for another 10 minutes.

13. 13

    Gently mix the plov before serving, ensuring the ingredients are well combined.

14. 14

    Serve hot, garnished with additional herbs if desired.