By Ingredients:
500 g lamb (cut into 1/2 inch pieces)
500 g or 2&3/4 cup medium grain rice
80 g or 1/3 cup vegetable oil
1 tbsp cumin seeds (toasted and coarsely pound/chopped)
2 bay leaves
2 medium onions (finely diced)
2 whole heads of garlic (clean and discard outer layers but leave final layer that holds garlic whole before cutting them in half)
500 g or 3 medium carrots (julienned or grated)
1&1/2 tsp salt (to taste)
1/2 tsp ground black pepper
700 ml or 3 cups water
Method:
Rinse rice until water is clear and let it soak for 15 mins before draining. Heat oil in a large dutch oven or non stick pot on medium high, add meat and 1/2 tsp salt and fry until they turn golden brown and set aside.
To the same pot with remaining oil, add cumin and fry till fragrant (abt 1 min). Add onions and fry until they turn translucent and golden brown. Add bay leaves and garlic, fry for 1 min. Add rice and fry for 1 min then add the meat back in.
Add water, remaining salt and pepper, bring to a boil. Lower heat to maintain a gentle simmer, add carrots and mix well. Place the lid on the pot and let it cook until all the water has been absorbed into the rice. Turn off the heat and let it rest for 5 mins before removing garlic and bay leaves.
Carefully fluff the rice with a fork, taste for seasoning (if rice tastes a bit bland add another 1/2 tsp salt, mix and let it stand for another 5 mins). Transfer plov to a big serving plate or individual bowls and serve with boiled egg and side salad (optional). Enjoy!
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