Pairs well with Central Asian Plov
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Central Asian Plov
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A generous rice dish with meat and vegetables, reminiscent of biryani and kebsa, perfect for gatherings.
00:50:00 total
Serves 5
medium
Meat Main Course
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Ingredients
- leg of lamb - 1 kg (bone-in, can substitute with beef)
- mutton fat - 150 g (or sunflower oil as a substitute)
- yellow onion - 300 g (sliced)
- carrots - 500 g (cut into julienne strips)
- basmati rice - 400 g (or devzira rice)
- garlic - 1 (whole head)
- chili peppers - 2 (bird's eye or similar)
- cooked chickpeas - 100 g (canned or pre-cooked)
- raisins - 50 g (optional but recommended)
- cumin seeds - 1 tablespoon (whole)
- coriander seeds - 1 teaspoon (whole)
- black pepper - 1/4 teaspoon (ground)
- salt - 2 teaspoons (to taste)
- water - watch the video to see (for cooking)
Instructions
- Prepare Ingredients: Slice the onion and julienne the carrots. Soak the rice in hot water for an hour.
- Debone the Meat: Debone the leg of lamb to yield about 700g of meat.
- Melt Fat: In a large pan, melt the mutton fat over medium heat until golden brown, then remove the croutons.
- Brown the Meat: Increase heat and brown the lamb pieces for 2-3 minutes, then remove.
- Cook Onions: Add onions to the fat and cook for 5 minutes, stirring regularly.
- Add Carrots: Add carrots and cook for another 5 minutes.
- Season and Simmer: Return the meat, season with salt, cumin, coriander, and pepper. Add hot water to cover and simmer for 30 minutes.
- Prepare Rice: Rinse the soaked rice until the water runs clear.
- Add Chickpeas and Raisins: After 30 minutes, add chickpeas and raisins to the pot and simmer for another 10-15 minutes.
- Layer the Rice: Spread the rice over the zirvac without mixing and add water until covered by 1 cm.
- Cook Rice: Bring to a boil, then reduce heat, cover with a cloth, and cook for 20-25 minutes.
- Serve: Serve the rice separately, topped with meat and vegetables, and garnish with cilantro or parsley.
