Uzbek Plov

_{Step 1/4}

Wash and Soak Rice

• 50g Basmati Rice

Wash your basmati rice until the water runs clear and then leave it soaking while you cook the beef.

_{Step 2/4}

Cook Beef and Vegetables

• 1 tbsp Avocado Oil
• 150g Beef
• 1/2 tsp Cumin
• 1/2 Small Onion
• 1 Medium Carrot
• 1 Clove Garlic

Heat avocado oil in pan over medium high heat. Season the beef with cumin, salt and pepper to taste and sear the beef for 3–4 minutes until browned. Reduce the heat to medium and add in diced onions and julienned carrot, cooking until softened for around 5 minutes. Add minced garlic and cook for another minute until fragrant. Season with a bit more cumin. Add in enough water to just about cover the meat, bring it up to a simmer and leave uncovered until the meat is tender and liquid has been reduced (90 minutes, add more liquid if necessary).

_{Step 3/4}

Steam Rice

• 50g Cooked Chickpeas
• 30g Raisins

Add your soaked rice, chickpeas, and raisins to the top of the dish, spreading it over to cover evenly. Put a lid on it and simmer for another 15 minutes to allow that rice to steam and soak up rest of liquid.

_{Step 4/4}

Remove from Heat and serve

Remove the pan from the heat along with the lid. Allow to rest for 5 minutes and then fluff and serve alongside an optional side salad. Enjoy.