Palov Recipe

Introduction

Ingredients

• 2 cups of basmati rice
• 1 pound of lamb, cut into bite-sized pieces
• 2 large onions, thinly sliced
• 3 large carrots, cut into matchsticks
• 1/2 cup of vegetable oil
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander seeds
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon of salt
• 4 cups of water

Instructions

1. Wash the rice in cold water until the water runs clear, then soak it in cold water for 30 minutes.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
3. Add the lamb and cook until browned on all sides, then remove from the pot and set aside.
4. Add the onions to the pot and cook until golden brown, stirring occasionally.
5. Add the carrots to the pot and cook for 5 minutes, stirring occasionally.
6. Add the cumin seeds, coriander seeds, bay leaves, and cinnamon stick to the pot and cook for 1 minute, stirring constantly.
7. Add the lamb back to the pot and stir to combine with the vegetables and spices.
8. Drain the rice and add it to the pot, stirring gently to combine with the lamb and vegetables.
9. Add the salt and water to the pot and stir gently to combine.
10. Bring the pot to a boil, then reduce the heat to low and cover tightly.
11. Cook for 25-30 minutes, or until the rice is tender and the water has been absorbed.
12. Remove the pot from the heat and let it sit, covered, for 10 minutes.
13. Fluff the rice with a fork and serve hot.

Nutrition

• Calories: 600
• Protein: 30g
• Carbohydrates: 70g
• Fat: 22g
• Sodium: 500mg
• Potassium: 600mg
• Fiber: 4g

Variations

Beef and Potato Palov

• 2 cups of basmati rice
• 1 pound of beef, cut into bite-sized pieces
• 2 large onions, thinly sliced
• 3 large potatoes, cut into matchsticks
• 1/2 cup of vegetable oil
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander seeds
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon of salt
• 4 cups of water

1. Follow the instructions for making lamb palov, but substitute beef for the lamb and potatoes for the carrots.

Chicken and Mushroom Palov

• 2 cups of basmati rice
• 1 pound of chicken, cut into bite-sized pieces
• 2 large onions, thinly sliced
• 2 cups of sliced mushrooms
• 1/2 cup of vegetable oil
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander seeds
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon of salt
• 4 cups of chicken broth

1. Follow the instructions for making lamb palov, but substitute chicken for the lamb and mushrooms for the carrots. Use chicken broth instead of water.

Tips and Tricks

• Use a heavy-bottomed pot or Dutch oven to prevent the rice from burning or sticking to the bottom of the pot.
• Soaking the rice before cooking helps to remove excess starch and ensures that the rice cooks evenly.
• Fluff the rice with a fork after cooking to separate the grains and prevent clumping.
• Leftover palov can be stored in the refrigerator for up to 3 days.

Conclusion