Kyrgyz Plov

Ingredients

• 3 cups rice, rinsed
• 800g lamb or beef, cubed
• 3 carrots, julienned
• 2 onions, sliced
• 1 whole head garlic
• 1 tsp cumin seeds
• 1/2 cup vegetable oil
• Salt and pepper to taste
• 4 cups water

Instructions

1. 1Heat oil in a heavy pot and brown the meat on all sides.
2. 2Add sliced onions and cook until golden and soft.
3. 3Stir in the julienned carrots and cook for several minutes until slightly softened.
4. 4Season with cumin, salt, and pepper, then add water to cover the meat mixture and simmer for about 30 minutes to develop the base.
5. 5Spread the rinsed rice evenly over the meat and carrots without stirring.
6. 6Nestle the whole garlic head into the rice, then add hot water until it sits just above the rice.
7. 7Cover tightly and cook on low heat until the liquid is absorbed and the rice is tender, about 30-35 minutes.
8. 8Gently mix the rice with the meat and carrots before serving, discarding or serving the softened garlic whole.

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