Mayizli Palov
Indulge in the rich, aromatic flavors of Mayizli Palov, a vibrant Uzbek-inspired rice pilaf that combines tender cubes of lamb or beef, sweet golden raisins, and fragrant spices like cumin, coriander, and turmeric. This one-pot wonder is elevated by a layer of perfectly steamed Basmati rice, infused with the essence of garlic and melded with julienned carrots for a subtle sweetness. The dish is cooked low and slow to create a harmony of textures and flavors, while a final garnish of fresh parsley or cilantro adds a burst of freshness. Perfect for impressing guests or savoring a cozy family meal, Mayizli Palov is both comfort food and culinary artistry in a single pot.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 300 grams Boneless lamb or beef
- 2 medium Carrots
- 1 large Onion
- 3 tablespoons Vegetable oil or ghee
- 1 cup Raisins (golden preferred)
- 3 whole Garlic cloves
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 0.5 teaspoons Ground turmeric
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley or cilantro (optional, for garnish)
Instructions
Rinse the Basmati rice in cold water several times until the water runs clear to remove excess starch. Soak the rice in room-temperature water for at least 30 minutes, then drain before cooking.
Peel and julienne the carrots into thin strips. Thinly slice the onion and set both aside.
Cut the meat into bite-sized cubes, trimming off any excess fat.
Heat the vegetable oil or ghee in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion slices and sauté until they turn golden brown, about 8-10 minutes.
Add the meat to the pot and cook until browned on all sides, about 5-7 minutes.
Stir in the cumin seeds, ground coriander, ground turmeric, salt, and black pepper. Cook for 1-2 minutes until the spices become fragrant.
Add the julienned carrots to the pot and stir-fry for 5 minutes, allowing the flavors to meld together.
Arrange the raisins on top of the meat and carrot mixture, ensuring they are evenly distributed.
Place the whole garlic cloves into the pot, tucking them into the mixture slightly. Do not peel the cloves for a milder flavor.
Spread the drained rice evenly over the top of the mixture, creating a flat layer. Do not stir the rice into the mixture below.
Carefully pour 4 cups of water into the pot, ensuring that the rice remains undisturbed. The water should completely cover the rice by about 1 inch.
Bring the water to a boil over high heat, then reduce the heat to low and cover the pot tightly with a lid.
Cook on low heat for 25-30 minutes without removing the lid, allowing the rice to steam and absorb the flavors. The water should evaporate completely, leaving the rice fluffy and well-cooked.
Turn off the heat and let the pilaf rest for 10 minutes with the lid on. This step ensures that the rice finishes cooking evenly and remains tender.
Gently fluff the pilaf with a fork to mix the layers slightly, being careful not to break the rice grains.
Garnish with fresh parsley or cilantro if desired. Serve hot and enjoy your aromatic Mayizli Palov!
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 823 mg | 36% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 32.5 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 800 mg | 17% | |
*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.
