Shared by Svetlana Davydov and her granddaughter Elena
Shared by Svetlana Davydov and her granddaughter Elena
Plov (Rice Pilaf With Carrots, Cumin, and Beef)
Yield: 6-8 servingsTime: 50 min prep + 40 min inactive
Plov (Rice Pilaf With Carrots, Cumin, and Beef)
Yield: 6-8 servingsTime: 50 min prep + 40 min inactiveFamily Journey
Tashkent, UzbekistanQueens, New York City
Long Island, NY
This recipe was shared by Svetlana Davydov and her granddaughter Elena. Read more about their family in "Pelmeni, Samsa, and More Uzbek Recipes From a Bukharian Grandmother" and try their recipes for pelmeni (beef dumplings), manti (Uzbek dumplings), and samsa (savory pastries).
Ingredients
- ¾ cup vegetable oil
- 3 large carrots, peeled and julienned
- 1- 2 tablespoons whole cumin seeds
- 1 pound beef chuck, cut into 1 inch pieces
- 1 yellow onion, thinly sliced
- 3 cups medium grain rice, rinsed and drained
- 1 ½ tablespoon salt
Preparation
Step 1
Place 1 cup of the carrots into a small bowl and set aside. Place the remaining carrots into a larger bowl. Add the cumin seeds into the large bowl of carrots and mix well.
Step 2
Heat the oil in a large pot over medium-high heat for about 5 minutes, until very hot.
Step 3
Add the beef into the pot and fry, stirring it once the bottom pieces have browned. Fry for about 5 minutes until all sides are browned.
Step 4
Add the onions to the beef and mix, frying the onions until they are soft for about 3 minutes.
Step 5
Use a spatula to move the beef and onion onto the edges of the pot and place the cup of the carrots into the center of the pot. Fry the carrots for 5 minutes until they are soft.
Step 6
Use a spatula to mix the carrots with the beef and onion mixture. Skim any foam or impurities that rise to the surface.
Step 7
Add the remaining carrots with cumin seeds in one layer into the pot on top of the beef mixture. Add 2 cups of boiling water into the pot and cover.
Step 8
Bring the mixture to a boil, about 5 minutes and reduce the heat to medium.
Step 9
Add the rice into the pot in one even layer. Sprinkle the rice with 1 tablespoon of salt. At this point there should be enough water in the pot to just cover the rice. Add more boiling water if needed.
Step 10
Continue cooking the plov over for about 5 minutes until the water begins to evaporate. Using a spatula, form the rice into a circular mound. Use the back of a spatula or large spoon to make about 6 deep holes in the rice mixture.
Step 11
Place a shallow bowl large enough to fit into the pot and cover the rice mixture, over the rice mixture. Place a towel over the pot and cover with a lid and reduce the heat to low.
Step 12
Cook the plov for 40 minutes until all the water has evaporated and the rice is tender and cooked through.
Step 13
To serve the plov, place the rice and carrots onto a serving platter and then add the beef, onions and remaining carrots over the rice.
