Chaihan Style Plov

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

The most popular recipe for Uzbek plov, it is most often served in the capital of the sunny region — Tashkent. A Central Asian tea house is not only a place for tea but also a dining spot where you can enjoy a good meal, which is why it is called 'Chaihan Style Plov.'

Ingredients

Lamb - 4 lbs
Fat Tail Fat - 3.5 oz
Uzbek rice - 4 lbs
Carrot - 4 lbs
Onion - 14.1 oz
Garlic - 2 heads
Serviceberries - 1 tablespoon
Black Cumin (Cumin) - 1 tablespoon
Salt - 3 spoons
Vegetable Oil - 17 fl oz

Step by Step guide

Step 1

Cut the fat tail into cubes.

Step 2

Cut the carrot and onion into large sticks.

Step 3

Heat the cauldron, fry the fat tail until crispy, remove it, add oil, and heat it up.

Step 4

Sauté the onion until golden brown.

Step 5

Then, sear the meat, cut into large cubes, until golden brown.

Step 6

Add the carrots and cook for another 15 minutes. Stir in 2 tablespoons of salt, pour in 700 ml of water, and when it comes to a boil, add the barberry and the cumin that has been crushed in your palms. Lower the heat under the pot, add the garlic, and let it simmer for about an hour and a half.

Step 7

Rinse the rice, soak it in cold water with a tablespoon of salt, and let it sit for 15-20 minutes.

Step 8

Add the rice to the pot, cover it with a lid, and increase the heat. After fifteen minutes, stir the pilaf from the edges to the center and cover it again. Wait for another fifteen minutes, stir once more, and cover the pot. Lower the heat. In another half hour, the pilaf will be ready.