Name: Kazakh Beef Plov
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Cuisine: Kazakh
Ingredients: 1/2 cup (109g) Corn oil; 1.1lb (500g) Beef; 1.1lb (500g) Carrots; (8.8oz) 250g Onions; 2 3/4 cup (500g) Long-grain rice ((rice to water ratio should be 1:1)); 2 3/4 cup (500g) Water ((rice to water ratio should be 1:1)); 1/2 head Garlic; 1 1/2 tsp Cumin ((whole)); 1 Small bay leaf; ⅛ tsp turmeric; ⅛ tsp curry; 1 tsp Salt, or to taste ((water should be salty)); Black pepper, (to taste)

Kazakh

Dutch oven

Wash rice and measure out water for cooking.

Preheat oven to 340° F (171° C). Skip if cooking on stove top.

Heat the oil in a Kazan or heavy-bottom dutch oven. Add cut-up meat into the oil and sauté until meat is no longer red. Reduce heat to low and let cook, stirring periodically, until the water cooks out (about an hour).

Add sliced onions to the meat and sauté until translucent.

In the meantime, heat a separate skillet on medium-high heat and add a tablespoon oil. Sauté carrots until a bit softened but still hard.

When onion is done cooking, add all the spices (cumin, garlic, black pepper, salt, bay leaf). Let cook for one minute.

Add rice and water and bring to low boil.

&quot;Straighten&quot; out rice and add carrots on the top spreading them out evenly. Cover with lid and bake in the oven for 40-45 minutes. If using stove top, reduce heat to medium-low and cook for 40-45 minutes.

Take out Plov from the oven once done. Let sit for 15 minutes before opening (optional).

Kazakh Beef Plov

Utensils needed:

Overview

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Cuisine

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