Uzbek Plov (Lamb and Rice Pilaf)

Name: Uzbek Plov (Lamb and Rice Pilaf)
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters basmati rice; 1 teaspoon whole black peppercorns; 5 larges carrots, coarsely grated; 2 Tbsps coriander seed; 2 Tbsps cumin seeds; 118 milliliters fresh barberries; 907 grams boneless leg of lamb, cut into 3-inch pieces; 2 larges onions, thinly sliced; 2 Tbsps salt; 118 milliliters vegetable oil; 473 milliliters boiling water to cover; 4 heads garlic, whole

Need a gluten free and dairy free main course? Uzbek Plov (Lamb and Rice Pilaf) could be a super recipe to try. This recipe serves 8. One serving contains 483 calories, 21g of protein, and 18g of fat. From preparation to the plate, this recipe takes about 2 hours. Head to the store and pick up onions, coriander seed, carrots, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.

Ingredients you will need

Basmati Rice

Garlic

Water

Equipment you will use

Bowl

Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes.

Ingredients you will need

Vegetable Oil

Carrot

Onion

Lamb

Equipment you will use

Dutch Oven

Frying Pan

Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.

Ingredients you will need

Whole Garlic Cloves

Peppercorns

Coriander

Cumin

Wash and drain basmati rice with hot water.

Ingredients you will need

Basmati Rice

Water

Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.

Ingredients you will need

Garlic

Water

Lamb

Rice