UZBEK PLOV (LAMB AND RICE PILAF) RECIPE | ALLRECIPES
After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy.
Provided by SarahandtheCity
Categories Lamb Recipes
Total Time 2 hours 0 minutes
Prep Time 20 minutes
Cook Time 1 hours 40 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
- 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. 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.
- Wash and drain basmati rice with hot 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.
Nutrition Facts : Calories 497.1 calories, CarbohydrateContent 56.2 g, CholesterolContent 50 mg, FatContent 22.9 g, FiberContent 3.8 g, ProteinContent 18.9 g, SaturatedFatContent 5.8 g, SodiumContent 1807.8 mg, SugarContent 4.4 g
BASMATI RICE PILAF RECIPE | ALLRECIPES
Wonderful flavor and textured rice dish.
Provided by Carol Castellucci Miller
Categories Rice Pilaf
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
- Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
- Stir basmati rice into onion mixture until rice is coated with oil.
- Pour hot chicken stock into the rice mixture. Season with salt; stir.
- Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
- Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.
Nutrition Facts : Calories 244.3 calories, CarbohydrateContent 40.4 g, CholesterolContent 7.9 mg, FatContent 6.9 g, FiberContent 0.8 g, ProteinContent 4.1 g, SaturatedFatContent 2.5 g, SodiumContent 279.4 mg, SugarContent 0.6 g
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