👨‍🍳 作り方

1. 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. 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. 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. 4

   Stir in the cumin seeds, crushed coriander seeds, and barberries. Cook for another 2 minutes until fragrant.

5. 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. 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.

   💡 プロのコツ: Ensure rice is level for even cooking
7. 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. 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.

   💡 プロのコツ: This steaming process is key for fluffy rice
9. 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.