Ingredients

Method

Rinse the rice under cold water until the water runs clear. Soak in warm water for about an hour, then drain.

In a large pot, heat the vegetable oil and add the meat, cooking until it is browned on all sides.

Add the chopped onions to the pot and continue to cook until they become translucent.

Add the julienned carrots to the pot, stirring well to combine. Cook for about 10 minutes.

Sprinkle the cumin, coriander, turmeric, and salt over the meat and vegetables. Stir to combine and cook for another 2 minutes.

Add the soaked and drained rice to the pot. Pour in the hot water until it covers the rice by about 1 cm.

Press the garlic cloves into the rice, leaving the top of the cloves exposed.

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-30 minutes, or until the water is absorbed and the rice is tender.

Let the plov rest for 10-15 minutes before fluffing the rice with a fork.

Serve hot.