Plov is a very popular, historic Uzbek dish. Also referred to as ’pilaf’ or ’palov’, it’s made up of long grain rice, tender chunks of lamb, onions, and carrots. Popular in Ukraine too this is one to get your tongue salivating. If you have it use the CLAYPOT function but SLOW COOK also works well. Making Uzbek plov only requires a handful of healthy ingredients and a touch of legwork. The rice cooker will do the rest and makes this meal effortless.
AuthorHungry PandaCategoryMeat, One PotCut carrots into 1⁄4 inch thick slices. Dice the onion into small pieces and the meat into 1 inch cubes.
Preheat the rice cooker bowl using the SLOW COOK or CLAYPOT function. Add the oil and press START.
When hot (after around 5 minutes) add the oil, brown the meat and add the onions until translucent and the carrots are softened.
Add the rice and bay leaves and saute for a couple of minutes.
Remove a couple of the top layers of a garlic head and cut off the small part of the clove edges then add along with water to the 3 cup WHITE RICE level line.
Close the lid and cook for 50 minutes on SLOW COOK or if using the CLAYPOT function complete
the cycle (turn the meat half way through cooking to help cook evenly).
Ingredients
Directions
Cut carrots into 1⁄4 inch thick slices. Dice the onion into small pieces and the meat into 1 inch cubes.
Preheat the rice cooker bowl using the SLOW COOK or CLAYPOT function. Add the oil and press START.
When hot (after around 5 minutes) add the oil, brown the meat and add the onions until translucent and the carrots are softened.
Add the rice and bay leaves and saute for a couple of minutes.
Remove a couple of the top layers of a garlic head and cut off the small part of the clove edges then add along with water to the 3 cup WHITE RICE level line.
Close the lid and cook for 50 minutes on SLOW COOK or if using the CLAYPOT function complete
the cycle (turn the meat half way through cooking to help cook evenly).
Serve alongside vinegary pickles or a cabbage salad to balance the savoury
flavours. Don’t skip the meat browning as it adds flavour. Do use whole garlic bulb for traditional flavour and don’t forget to toast the rice for a roasted taste.