Ingredients (these are approx., do it by feel):
• 500g long-grain rice
• 500g beef, cubed (I used chuck)
• 5 carrots, peeled and sliced
• 3 onions, sliced
• 1 red chili
• 2 garlic cloves
• 2 teaspoons cumin seeds
• 2 teaspoons hot paprika
• 2 teaspoon black pepper
• 1 tablespoon salt
• 1.5 liters of water
• Saffron
• 100ml vegetable oil (I used refined olive)

Instructions:
1. Rinse the rice with cold water and soak in cold water for at least 30 minutes. Drain the rice and set aside.
2. In a large, heavy-bottomed pot or dutch oven, heat the vegetable oil over medium heat.
3. Add the cubed beef to the pot and cook until browned on all sides. Remove.
4. Add the sliced onions and cook until they are golden brown and caramelized, stirring occasionally.
5. Add the sliced carrots, cook until soften a bit
6. Bring back the beef
7. Add cumin, hot paprika, salt, pepper, red chili, garlic
8. Pour boiling water into the pot. Bring to a boil, then reduce the heat to low and let it simmer for 20, 30 minutes.
9. Add the soaked and drained rice to the pot, stirring gently to mix it in with the meat and vegetables. Add saffron on top
10. Add more boiling water to cover 1 inch over the rice
11. Bring the pot to a boil again, then reduce the heat to low and cover with a tight-fitting lid. Simmer for 40 to 50 minutes or until the rice has absorbed all of the liquid and is fully cooked.
12. Make some holes in the rice, this helps the process. In the beginning you will hear the liquid boiling down, and when this sound is gone you know you are done
13. Once the rice is cooked, turn off the heat and let the pot sit for 10-15 minutes with the lid on. This will allow the rice to steam and become even more fluffy.
Enjoy your delicious Uzbek Plov with family and friends!




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