Gluten-Free Traditional Uzbek Plov
Dive into the rich, aromatic flavors of Central Asia with this Gluten-Free Traditional Uzbek Plov recipe, a true culinary treasure. Perfectly seasoned basmati rice is layered over tender, melt-in-your-mouth chunks of lamb or beef, caramelized onions, and sweet julienned carrots, all simmered to perfection with warming spices like cumin, coriander, and turmeric. This hearty one-pot dish is naturally gluten-free and ideal for gatherings, offering a comforting and nourishing meal for up to six servings. Complete with a whole garlic head and fragrant bay leaves, this authentic Uzbek plov is a celebration of bold flavors and traditional cooking techniques, ready to transport your taste buds to the Silk Road. Whether you’re adhering to a gluten-free diet or just craving an exotic rice dish, this recipe promises a soul-satisfying experience that’s sure to impress every guest at your table.
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Recipe Information
Ingredients
- 2 cups Gluten-free basmati rice
- 1 lb Boneless lamb or beef
- 3 medium Carrots
- 2 medium Onions
- 1 head Garlic
- 2 tsp Cumin seeds
- 1 tsp Ground coriander
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Turmeric
- 2 pieces Bay leaves
- 1 cup Vegetable oil or ghee
- 4 cups Water
Instructions
Start by rinsing the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in a bowl of water for 30 minutes, then drain and set aside.
Chop the boneless lamb or beef into bite-sized cubes. Slice the onions into thin half-moon slices and julienne the carrots into thin strips.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil or ghee over medium heat. Add the cubed meat, sprinkle lightly with salt, and sear until browned on all sides, about 6-8 minutes.
Add the sliced onions to the pot and cook until they are golden brown, stirring occasionally, about 8-10 minutes.
Stir in the carrots and cook for another 5-7 minutes until they soften slightly.
Mix in the cumin seeds, ground coriander, black pepper, turmeric, and remaining salt. Stir well to coat the meat and vegetables in the spices.
Place the whole, unpeeled head of garlic in the center of the pot (do not separate the cloves). Add the bay leaves around it.
Pour in 4 cups of water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 45 minutes, allowing the flavors to meld and the meat to tenderize.
After 45 minutes, carefully remove the garlic head and set it aside. Spread the soaked and drained rice evenly over the meat and vegetable mixture without stirring.
Gently pour enough water over the rice to cover it by about 1 inch (approximately 2 cups of additional water, if needed). Increase the heat to bring the water to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the rice is fully cooked and the water has been absorbed.
Once cooked, remove the pot from the heat. Using a wooden spoon, gently fluff the rice, mixing it slightly with the meat and vegetables underneath.
Serve the plov hot, garnished with the reserved, softened garlic head for added flavor. Enjoy this hearty, gluten-free Uzbek classic!
Nutrition Facts
Calories |
4237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.9 g | 432% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 4066 mg | 177% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 23.2 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3074 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
