Plov with Barberries

Name: Plov with Barberries
Total time: 2 h 10 min
Yield: 4
Ingredients: barberry — 2 ст. л.; beef — 500 г; carrots — 350 г; cumin — 1 ч. л.; garlic — 1 шт; onion — 2 шт; rice — 400 г; salt — по вкусу; sunflower oil — 100 мл; water — 700 мл

Uzbek cuisine

Editorial 2 h 10 min 4 servings

Master 145 kcal/100 g updated November 12

A beef plov in which barberries are added to the zirvak and give a pleasant tartness. The dish is fragrant and fluffy.

Method

Rinse the rice and cover it with warm water for 30 minutes. Cut the beef into pieces, the onion into half rings and the carrots into thick strips.
Heat the oil in a kazan and fry the onion for 5 minutes, add the beef and fry over high heat for 10 minutes, until browned.
Add the carrots, fry for 5 minutes, then add the barberries and cumin and add salt. Pour in 300 ml of boiling water and simmer, covered, for 45–60 minutes.
Drain the rice and spread it on top in an even layer without stirring. Pour in 400 ml of boiling water so that it covers the rice by 2 cm and add a whole head of garlic.
Bring to a boil, reduce the heat to the lowest setting, cover with a lid and cook for 20–25 minutes, until the water has evaporated.
Turn off the heat, let the plov rest for 10–15 minutes and stir gently.