Uzbek Plov

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 500 g chicken breast
  • 500 g carrot (s)
  • 500 g onion (s)
  • 500 g rice (lon rain), parboiled
  • 125 g sultanas
  • 125 g apricot (s), dried
  • 1 teaspoon barberries, dried
  • 1 garlic bulb (s), depending on size
  • 100 ml vegetable oil, possibly more
  • 4 chilli pepper (s), fresh or dried, also more
  • 1 teaspoon turmeric
  • 1 teaspoon paprika powder
  • 1 teaspoon coriander powder
  • 2 teaspoons cumin, ground or whole
  • a bit salt
Uzbek Plov
Uzbek Plov

Instructions

  1. Plow is usually prepared in a thick-walled, mostly cast-iron saucepan (Kazan) that widens towards the top. If you don`t have a Kazan, take a large, heavy (preferably cast iron) pan with a matching lid.
  2. Halve or quarter the onion and cut into rings. Cut the carrots into sticks with a maximum thickness of 5 mm. Cut the meat into not too small cubes. Wash the raisins and wash the apricots and cut into 3-4 mm cubes. Soak the dried chili peppers. Wash the rice thoroughly several times and let it drain.
  3. Heat the cookware on the stove. Then add all of the oil and heat. Fry the onions in it until golden brown. Then add the meat and fry lightly. Add salt, turmeric, paprika powder, coriander and cumin. If you have, you should only grind the whole coriander between your fingers when adding it and use whole instead of the ground cumin. Place the carrots on top and stop stirring. Pour boiling water over so that the carrots are covered. Place the chili peppers on top and put the lid on. Let simmer for 5 minutes. The liquid should be well salted, rather slightly too salty, as the rice and more water are added.
  4. Add the sultanas, apricots and barberries and then distribute the rinsed and drained rice smoothly and evenly over the other ingredients. Add enough hot water to just cover the rice. Bring to a simmer and add the garlic bulb and press a little into the rice. Put the lid on and cook on low heat for 25 minutes. The rice should then be done.
  5. If there is still a lot of water on the bottom of the pan, remove the garlic and press a few holes in the rice with a spoon handle and drive around once - like with a compass) so that the water can evaporate better, and put the lid back on for 5-10 minutes. Be careful not to burn anything!
  6. If the rice is not cooked and there is not enough liquid, add some hot water.
  7. Now stir everything once and let the plow rest for a few minutes with the lid closed.
  8. Tip:
  9. I put fresh chopped coriander greens on the plow.
  10. A salad of tomatoes, onions, hot peppers (all thinly sliced) and salt is usually served with plow.

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