Plov

Ingredients for 6 servings:

• 1 large onion(s)
• 1 kg meat, e.g. chicken
• 300 g carrot(s)
• 2 cup(s) Basmati rice or Trigrano rice
• 3 cups water
• salt and pepper
• 2 tbsp chicken broth, granulated
• 2 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Russian rice dish

This is a Russian recipe I learned from my mom. There are many different variations of plov, but the basic ingredients are always the same. I hope you enjoy this quick and easy version. Put oil in a large pot. Chop the onions. Wash and coarsely grate the carrots. Wash the rice thoroughly and let it soak in a bowl of water, covered with water. This makes the rice nice and fluffy and allows it to absorb more of the flavor. Remove the chicken from the bone and cut it into bite-sized pieces. I prefer chicken legs. I then cut each of them into thirds. You can also use lamb, beef, or pork. Brown the meat in the pot. Once it has reached a golden color and looks cooked on the outside, add the onions. I fry them for about 5 minutes until they become translucent and take on some color. Now add the carrots and fry them for about 5 minutes, stirring constantly. Season with 1-2 teaspoons of salt and a good grind of pepper. Drain the rice and add it to the pot. Add 3 cups of water (the same cup used to measure the rice). Stir everything together, sprinkle with chicken stock granules, and bring to a boil. Cover and simmer over low heat. After half an hour, steam holes should form in the rice, and the dish is ready to serve.