How to Cook Uzbek Plov
Ingredients:
- 500g lamb or beef, cubed
- 500g long-grain rice (e.g., basmati)
- 200g carrots, julienned
- 150g onions, finely chopped
- 100g vegetable oil or lamb fat
- 1 whole garlic bulb
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp barberries (optional)
- Salt and pepper to taste
- Water

Instructions:
1. Cook the Meat:
- Heat the oil or lamb fat in a large, heavy-bottomed pot (kazan).
- Add the cubed meat and brown it on all sides over medium heat.

2. Add Onions and Carrots:
- Once the meat is browned, add the onions and cook until golden.
- Add the carrots and cook until slightly softened.

3. Season the Mixture:
- Sprinkle the cumin, coriander, and barberries (if using) over the meat and vegetables.
- Add salt and pepper to taste.

4. Add Water and Simmer:
- Pour in enough water to cover the meat and vegetables. Bring to a boil, then reduce heat and simmer for 30 minutes.

5. Prepare and Add Rice:
- Rinse the rice under cold water until the water runs clear.
- Spread the rice evenly over the meat and vegetables without stirring. Add enough water to cover the rice by 1 inch.

6. Cook the Rice:

- Place the whole garlic bulb in the center of the rice, pushing it slightly into the mixture.
- Bring the water to a boil, then reduce heat to low, cover, and cook for 20-25 minutes, until the rice is fully cooked and the water is absorbed.

7. Steam and Serve:
- Turn off the heat and let the plov sit, covered, for 10-15 minutes to allow the flavors to meld.
- Fluff the rice and serve with the meat and vegetables on top.