Plow

Summary

Ingredients

• 500 g lon rain rice
• 500 g beef or lamb
• 2 large onions
• 300 g carrot (s)
• 150 ml sunflower oil
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper, black, ground
• 0.5 teaspoon ½ paprika, hot pink
• 0.5 teaspoon ½ coriander, ground
• 1 teaspoon turmeric
• 1 teaspoon barberries, dried, optional
• 0.5 ½ bulb garlic
• 2 chilli pepper (s)
• 1 ½ liters hot water
• Coriander greens, fresh, chopped

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Instructions

1. For the sirwak (this is how the meat base for plow is called), cut the meat into 3 x 3 cm pieces, dice the onions and cut the carrots into 0.5 - 1 cm thick sticks.
2. Heat the oil in the saucepan very strongly until a light smoke rises up and fry the onions in it until golden brown. Add the meat and fry on all sides until the sirwak becomes clear. Add the carrots and fry for another 10 minutes.
3. Now season the sirwak with salt, pepper, paprika powder, turmeric, coriander, dried barberries and the chili peppers and pour hot water over it until it is just covered, simmer over medium heat for 50 - 90 minutes. When the water evaporates, add a little more.
4. Meanwhile, wash the rice thoroughly in a sieve under running water.
5. When the meat is done, remove the chili peppers, layer the washed rice on top and smooth it out. Carefully pour the water over it so that it still covers the rice 1.5 - 2 cm high. Bring to the boil again and simmer over medium heat. When the rice has almost absorbed the liquid in the meantime, stick the garlic cloves into the rice, drill holes in the rice with the handle of a wooden spoon and cover the pot. Reduce the heat under the pot to the minimum (with an electric stove, switch off the plate completely). Under no circumstances should you remove the cover during this time. The total cooking time for the rice is 25 minutes.
6. Then stir the plow well and garnish with chillies and garlic and serve with fresh chopped coriander greens if you like.
7. Traditionally, mutton or lamb is used for Uzbek plow. Beef or poultry are not common, but theoretically possible. I mostly use beef for the plow. In addition, a cast iron pot, Kazan, is used for the preparation. Instead, you can use thick-walled cookware, preferably cast iron.

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