Ingredients
Two cups of long-grain rice; 800g of mutton (or beef or chicken, cut into pieces); 2 large onions (finely chopped); 2 large carrots (cut into matchstick-sized pieces); 4 cups of hot water (or mutton broth); 1 garlic; 1 tsp of cumin seeds; salt and pepper to taste; olive oil.
Preparation and Cooking
- In a large clay pot with a lid, heat the olive oil and add the meat pieces and cook until they are browned on all sides. Then add the chopped onions and soften them and add the carrots to cook for a few minutes. Sprinkle the cumin seeds over the mixture and season with salt and pepper.
- Add the rice to the pot and stir it around until it’s coated with the oil and starts to toast slightly. Pour the hot water or broth over the rice and meat. Nestle the head of garlic (with the top cut off to expose the cloves) in the middle of the pot.
- Close the lid and place it in Area E of the preheated oven and cook about 20-30 min at 200-250oC until the rice is tender and all the liquid is absorbed.
- Allow the Plov to rest for a few minutes before fluffing the rice with a fork and serving.
Hints and Comments
Since sheep have been an integral part of the lifestyle in the region and provide wool, milk and meat, making them a versatile livestock choice, at the end of their productive life, the mature adult sheep (mutton) is preferred in various dishes.