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Bukharian Palov
Uzbek Rice Pilaf
A fragrant and flavorful rice pilaf originating from Bukhara, known for its distinct blend of spices, tender lamb, and sweet carrots.
🧂 Ainekset
- 1 kg Lamb shoulder(cut into 2-inch pieces)
- 250 ml Vegetable oil
- 3 large Onions(thinly sliced)
- 1 kg Carrots(julienned)
- 2 heads Garlic(whole, unpeeled)
- 2 tbsp Cumin seeds
- 1 tbsp Coriander seeds(crushed)
- 50 g Barberries(rinsed)
- 500 g Long-grain rice(such as Basmati or Devzira, rinsed until water runs clear)
- 1 liter Water(approximately, or enough to cover rice by 2 cm)
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
Heat vegetable oil in a heavy-bottomed pot or kazan over medium-high heat. Brown the lamb pieces on all sides until deeply colored. Remove lamb and set aside.
- 2
Add sliced onions to the pot and sauté until golden brown and caramelized. This is crucial for the color and flavor of the palov.
- 3
Return the lamb to the pot. Add the julienned carrots and cook for about 10-15 minutes, stirring occasionally, until the carrots begin to soften.
- 4
Stir in the cumin seeds, crushed coriander seeds, and barberries. Cook for another 2 minutes until fragrant.
- 5
Add enough hot water to just cover the meat and vegetables. Season generously with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes to 1 hour, or until the lamb is tender.
- 6
Gently place the rinsed rice evenly over the meat and vegetable mixture. Do not stir. Add more hot water if needed, so the water level is about 2 cm above the rice.
💡 Ammattilaisvinkit: Ensure rice is level for even cooking - 7
Add the whole garlic heads, pushing them into the rice. Bring the water to a boil, then reduce heat to medium-low and cook uncovered until most of the water has evaporated and small craters appear on the surface of the rice.
- 8
Once the water has evaporated, reduce the heat to the lowest setting. Cover the pot tightly with a lid (you can place a clean kitchen towel under the lid to absorb excess steam). Let it steam for 20-25 minutes.
💡 Ammattilaisvinkit: This steaming process is key for fluffy rice - 9
Remove from heat. Let it rest, covered, for another 10 minutes. Before serving, gently fluff the rice with a slotted spoon, mixing the layers of rice, meat, and carrots. Remove garlic heads before serving.
💡 Ammattilaisvinkit
- ✓Using a kazan or a heavy-bottomed Dutch oven is highly recommended for even heat distribution.
- ✓The quality of rice is important; Devzira rice is traditional for Uzbek palov.
- ✓Don't stir the rice once it's added to the pot until the very end.
- ✓Adjust the amount of water based on the type of rice used.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add chickpeas for extra texture and protein.
- Include dried apricots or raisins for a touch of sweetness.
- Use beef or a mix of lamb and beef.