Kyrgyz Plov is a traditional Kyrgyz recipe for a classic pilau-style rice of soaked rice with mutton, carrots and onions flavoured with caraway seeds and garlic. The full recipe is presented here and I hope you enjoy this classic Kyrgyz version of: Kyrgyz Plov.
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In Kyrgyz cuisine, plov (Плов) is mainly made of meat, carrots and rice so its a much simpler dish than in other Central Asian countries.
Ingredients:
3 tbsp sunflower oil
500g mutton or beef, cut into small cubes
1 tsp caraway seeds (optional)
1 large onion, sliced
500g carrots, peeled and julienned
1l water
3 garlic cloves, kept whole
500g of rice, cleaned and soaked for 30 minutes (uzgen rice for best quality)
Method:
Heat the oil in a kazen or deep heavy-based frying pan over medium-high heat. Add the meat and fry until nicely browned all over (about 10 minutes).
Add the onion and fry until soft (about 8 minutes). Now add the carrots to mixture in the pan and continue frying for 15 more minutes.
Add the rice, pour over the water and bring to boil.
Reduce heat and simmer partially covered for about 30 minutes.
Now add the garlic and continue to simmer until rice is just tender, about 15 minutes more.
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