Classic Uzbek Plov

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.

2. 2

   Cut the lean beef into bite-sized cubes. Peel and cut the carrots into thin matchsticks. Peel and finely slice 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 sliced onion to the pot and sauté until golden and soft, about 5 minutes.

5. 5

   Add the carrot matchsticks and cook for another 5 minutes, stirring occasionally.

6. 6

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

7. 7

   Pour in enough water to just cover the meat and vegetables (about 400 ml). Bring to a boil, then 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 pour enough boiling water over the rice to cover it by about 1 cm (about 500 ml). Place the whole garlic cloves into the rice.

9. 9

   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 the plov for 20 minutes. Do not lift the lid during this time.

11. 11

    Turn off the heat and let the plov rest, covered, for 10 minutes. Gently fluff the rice and mix with the meat and vegetables before serving.

12. 12

    Serve hot, garnished with extra garlic or fresh herbs if desired.