Traditional rice dish from Central Asia

Plov (also called pilaf or pilav) is one of the most famous dishes from Uzbekistan and Central Asia. This aromatic rice dish with meat, carrots, and spices is traditionally prepared in a kazan , a large cast-iron cauldron.

The Kazan can be used outdoors over an open fire, on a kettle grill, or on a rocket stove . It also works on the stovetop – however, caution should be exercised with sensitive cooktops.

The result is a spicy, hearty rice dish where the meat and vegetables simmer at the bottom while the rice cooks perfectly on top.

Ingredients (for 4-5 people)

500g chicken breast fillet or pork

1 large onion

4 carrots

300 g long grain rice

3 tablespoons of oil (e.g. sunflower or rapeseed oil)

1 tsp sweet paprika powder

1 bay leaf

1 tbsp tomato paste

Salt

black pepper

600 ml vegetable broth

1 clove of garlic

preparation

1. Prepare the ingredients

Cut the meat into bite-sized cubes.

Peel and finely dice the onion.

Finely chop or press the garlic.

Peel the carrots and cut them into thin strips (classic for plov).

Wash the rice thoroughly in a sieve under cold running water until the water runs clear.

2. Brown the meat

Heat the kazan thoroughly and add the oil.

Sear the meat vigorously on all sides until lightly browned.

Then add the onions and garlic and sauté briefly.

3. Add vegetables and spices

Add the carrot strips and sauté for about 3-4 minutes .

Add paprika powder, salt, pepper, bay leaf and tomato paste.

Pour in about 100 ml of vegetable stock and simmer everything over medium heat for about 10-12 minutes .

4. Cook the rice

Sprinkle the washed rice evenly over the meat and vegetable mixture.

Carefully pour in the remaining broth.

Important: Do not stir now , so that the meat and rice do not mix.

Put the lid on and cook the rice over low heat for about 15-20 minutes , until it is soft and has absorbed the liquid.

If necessary, add a little more broth or water.

5. Finish

Once the rice is cooked, carefully mix everything together.

Then let the plov rest, covered, for 5-10 minutes .

Then serve hot.

Thanks to MC.ELLISDA'S OUTDOOR COOKING Thanks for the delicious recipe!