Plov / Paloo (Kyrgyz Pilaf with Meat and Carrots)

  • Total Time - 2 hours
  • Preparation - 30 minutes
  • Cooking (Zirvak + Rice) - 1 hour 30 minutes
  • Servings: 6
  • Country: Kyrgyzstan
Large Plov in a Kazan pan, brown rice with carrots and pieces of meat.

Plov is traditionally prepared in a large, rounded-bottom cauldron called a Kazan. The key is a sufficient amount of fat (traditionally lamb tail fat), the correct ratio of vegetables to meat (roughly 1:1), and high-quality cumin.

Ingredients

Main Ingredients

  • 750 g Rice (long-grain or special plov rice), rinsed and soaked
  • 750 g Lamb or Beef (recommended with bone/fat)
  • 750 g Carrots, cut into thick strips (not grated)
  • 3 pcs Onion, cut into half-rings
  • 200 ml Vegetable Oil (or lamb fat)

Spices and Add-ins

  • 2 tbsp Cumin (whole)
  • to taste Salt
  • to taste Black Pepper
  • 1 pc Garlic, whole head (unpeeled)

Instructions

Step 1: Preparing Rice and Meat

Rinse the plov rice at least 3 times in cold water until the water runs clear. Then soak it in warm, slightly salted water for 30 minutes.

Cut the meat into medium-sized cubes (about 3-4 cm).

Step 2: Creating the Zirvak Base

In a large pot or cauldron (Kazan), heat the oil strongly until it is slightly smoking.

Fry the onion until it turns brown. Remove it (if you don't want dark Plov) or continue frying until it darkens.

Add the meat and fry it over high heat until browned on all sides.

Step 3: Simmering the Zirvak

Add the carrots (cut into thick strips). Fry for 10 minutes until they soften and get a nice color. DO NOT stir them too much to prevent breaking.

Pour in hot water just enough to cover the meat and carrots. Add 1.5 tbsp of salt and pepper. Place the whole head of garlic in the center of the Zirvak.

Reduce the heat and simmer the Zirvak for 45-60 minutes.

Step 4: Adding Rice and Finishing

Drain the rice and spread it evenly over the Zirvak (the layers should not be mixed!). Gently but thoroughly add hot water (or broth) so that it covers the rice by about 1.5 cm. Bring to a boil.

Cook over high heat until most of the water is absorbed and 'holes' appear on the surface (about 10-15 minutes).

Create a few vertical holes in the rice to allow steam to escape, and sprinkle the remaining cumin on top of the rice. Reduce the heat to minimum, cover the pot, and let the Plov steam for 20-30 minutes.

Step 5: Serving

Carefully remove the garlic head and the meat (if it was in large pieces).

Mix the Plov thoroughly – the carrots and meat will come to the top and the rice to the bottom.

Plov is traditionally served layered: first the rice, then the carrots, and finally the meat sliced into pieces.