Ingredients: |
Ingredients: -3/4 cup vegetable oil
-3 large onions, peeled and finely chopped
-1 1/2 pounds beef for stew, cut into 1-inch
cubes
-6 carrots, peeled and cut into thick strips
-2 1/2 cups rice
-3 cups boiling water (approximately)
-Salt and pepper to taste
-2 teaspoons ground turmeric
-2 teaspoons cumin seeds
-1/2 teaspoon ground cumin
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Directions: |
Directions:-Heat the oil in a large, heavy casserole or
Dutch oven.
-Saute the oninos for 4-5 minutes over low
heat, and then add the beef.
-Brown it well on all sides, stirring frequently,
for 10-12 minutes.
-Layer the carrots on top of the meat and
onion mixture, but do not stir.
-Put the rice on top of the carrots, and carefully
pour in the boiling water down the side of the
pot. It should come to 1 inch over the surface
of the rice.
-Sprinkle with the salt, pepper, urmeric, cumin
seeds and cumin, and stir carefully so that the
spices blend wonly with the rice, and the meat
and vegetables remain undisturbed.
-Bring the mixture to a boik, reduce the heat to
medium low, cover the pot and simmer for 40
minutes, until most of the water has
evaporated. check to be sure the mixture does
not burn.
-Let the water pot boil at fairly hgh heat until
the water has evaporated, about 15-20
minutes.
-Poke several holes in the rice with the handle
of a wooden spoon to allow the water on the
bottom of the pan to evaporate.
-Fluff up the rice layer without touchng the
vegetables or meat. Reduce the heat to very
low, cover the pot tightly and steam the plov
until the rice is tender, about 20-30 minutes
more.
-Remove from the heat and let it stand for
minutes before serving.
-Put the rice on a large serving platter and
mound the meat and vegetable over it.
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This recipe for Guishti Palov (Bukharan Beef Plov) is from