Uzbek Beef Plov
Uzbek dinner for one, on the table in 40 minutes.
Per portion
Calories from protein 29%, carbs 33%, fat 38%. Estimated from the ingredients.
Roughly £5.30 a portion.
Method
- 1
Season the beef with salt and sear in a splash of oil over high heat for 3 minutes, turning, until browned all over. Tip onto a plate. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 2
Fry the onion over a medium heat for 8 minutes until soft and translucent, then add the carrot batons and cumin and cook for 3 minutes until starting to soften.
- 3
Stir in the rice, stock and a pinch of salt, push the whole garlic bulb into the middle, cover with a tight lid and simmer on a low heat for 14–15 minutes until the rice is tender and the liquid absorbed. If the pan looks dry before the rice is tender, add a splash of water. Take off the heat and leave covered for 5 minutes, then fluff up with a fork. Cooking for more? Once it boils, let it bubble uncovered for 2–3 minutes before you cover it, and allow a few minutes longer: keep it covered until the rice is tender and the liquid absorbed.
- 4
Scatter the beef over the rice, cover, take off the heat and leave for 2 minutes to warm through. Season with salt and black pepper and serve, squeezing the soft garlic cloves over the rice.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/uzbek-beef-plov/
