Kazakh Plov哈薩克手抓飯
Kazakh Plov is a Central Asian rice dish traditionally eaten with hands. Fragrant long-grain rice is cooked with tender lamb, caramelized onions, and julienned carrots in a one-pot method, infused with warm spices like cumin and cardamom. The rice absorbs all the savory flavors while maintaining separate grains.
01Ingredients
- 800g Lamb shoulder, cut into chunks
- 400g Long-grain white rice
- 3 medium Onions, sliced
- 3 medium Carrots, julienned
- 6 cloves Garlic, minced
- 500ml Beef or lamb stock
- 2tbsp Vegetable oil
- 2tsp Ground cumin
- 4 pods Green cardamom
- 3 whole Bay leaves
- 1tsp Salt
- 0.5tsp Black pepper
- 30g Fresh cilantro, chopped
- 50g Pomegranate seeds (optional garnish)
Nutrition (per serving)687kcal
- Protein38.2g
- Carbs58.4g
- Fat28.6g
Fiber 3.1 gSodium 512 mg
02Steps
- Heat oil in a large heavy-bottomed pot or wok over medium-high heat. Add lamb chunks and brown on all sides until golden.
- Add sliced onions and cook until they become translucent and start caramelizing, stirring frequently.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in ground cumin and cook for 30 seconds to toast the spice.
- Add julienned carrots and stir well, cooking for 2 minutes.
- Rinse rice under cold water until water runs clear, then add to the pot and stir for 2 minutes to coat with oil.
- Add stock, bay leaves, cardamom pods, salt, and black pepper. Stir well and bring to a boil.
- Reduce heat to low, cover the pot tightly, and simmer for 25-30 minutes until rice is cooked and liquid is absorbed.
- Turn off heat and let rest for 5 minutes without opening the lid.
- Fluff rice with a fork, breaking up any clumps. Transfer to a large serving platter.
- Garnish with fresh cilantro and pomegranate seeds. Serve while hot on a communal platter for hand-eating.
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