Плов. Как приготовить рассыпчатый плов в казане.

Ingredients

• 1 kilogram Beef with Bone (cut into large, kebab‑size chunks; keep bone pieces for flavor)
• 1 kilogram Basmati Rice (Extra Long Grain) (rinsed until water runs clear; no soaking required)
• 1.2 kilogram Carrots (mixed orange and yellow) (cut into thick sticks (about 1‑2 cm wide))
• 3 medium Onions (cut into half‑rings)
• 1 head Garlic (whole cloves kept intact; inserted into rice before steaming)
• 300 milliliter Sunflower Oil (for frying meat, onions and carrots)
• 1 teaspoon Cumin Seeds (Zira) (toasted briefly before adding)
• 2 tablespoon Dried Barberries (adds tart flavor; optional if unavailable)
• 2 tablespoon Salt (generous; plov broth should be slightly salty)
• 2.5 liter Water (hot water; enough to cover rice by ~1 cm)

Instructions

1. Prepare Ingredients

   Trim any silverskin from the beef, cut the meat into large kebab‑size pieces, slice carrots into thick sticks, cut onions into half‑rings, rinse the basmati rice until the water runs clear, and peel the garlic cloves.

   Time: PT15M

2. Sear the Beef

   Heat 300 ml sunflower oil in the kazan over high heat. Add the bone‑in beef pieces in batches, turning until each side is deep brown (about 2‑3 minutes per side). Remove and set aside.

   Time: PT10M

3. Sauté Onions

   Add the sliced onions to the hot oil and fry, stirring occasionally, until they turn dark golden (about 8 minutes).

   Time: PT8M

4. Add Carrots

   Stir in the carrot sticks and sauté for 3‑5 minutes until they begin to soften and take on a light color.

   Time: PT5M

5. Return Beef and Add Spices

   Return the seared beef to the kazan, sprinkle in the cumin seeds, barberries, and generous salt. Stir briefly to coat the meat and vegetables.

   Time: PT2M

6. Add Water and Bring to Boil

   Pour hot water over the meat and vegetables until everything is covered. Increase heat and bring to a rolling boil.

   Time: PT10M

7. Simmer Beef

   Reduce heat to medium‑low and let the broth simmer gently for 1.5 hours, or until the beef is tender and the broth is flavorful.

   Time: PT90M

8. Add Rice

   Evenly spread the rinsed rice over the meat without stirring. Add enough hot water to just cover the rice by about 1 cm.

   Time: PT5M

9. Steam the Plov

   Raise heat to high until the water boils rapidly, then lower to the lowest setting. Cover the kazan partially (vented) and let steam for 30‑40 minutes until the rice is fully cooked and the liquid is absorbed.

   Time: PT35M

10. Rest

    Turn off the heat and let the plov sit, covered, for 10 minutes to allow steam to finish cooking the grains.

    Time: PT10M

11. Finish and Serve

    Gently fluff the rice with a wide spoon, mix the meat and carrots lightly, and serve with whole garlic cloves placed on top for guests to peel and eat.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g