Uzbek plov is a famous Central Asian rice dish made by slowly cooking lamb with carrots and onion, then adding rice. Its rich, meaty flavor and separate grains make it a hearty main course for special occasions.
Heat the cooking oil in a large pot and add the diced lamb. Brown it, then add the onion and continue cooking until softened.
Add the julienned carrots and cook for 5–6 minutes. Add the cumin and a little water, then simmer over low heat until the lamb is tender.
Spread the drained rice evenly over the lamb. Bury the garlic in the center, add the hot water and salt, and bring to a boil.
Once boiling, reduce the heat to low, cover and cook until the rice is tender and has absorbed the liquid.
Remove from the heat and leave to rest for 10 minutes. Gently mix the rice and lamb, then transfer to a serving dish.
Important: The flavor of the pilaf depends on the lamb and carrots becoming thoroughly tender, so do not rush this stage. Add only a little water at first and top it up as needed; too much water will make the rice mushy. The recipe contains no allergens.
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