The BEST Rice Dish You’ll Ever Eat! | How to make Lamb Plov | One Pot Rice Pilaf Recipe

Dry brine the lamb with kosher salt for at least an hour.

Julienne the carrots and slice the onions thinly.

Rinse the excess salt off the lamb and pat dry with paper towels.

Wash the rice in cold water until the water is clear.

Render 1/2 cup of lamb fat and add 1/4 cup of vegetable oil to the pot.

Cook the lamb in the hot pot until all the water evaporates and it starts to sear.

Remove the lamb and add sliced onions to the pot to cook until golden.

Add the lamb back to the pot with the onions, bay leaf, and spices (2 teaspoons salt, 1/2 teaspoon coriander, 1 1/2 teaspoons black pepper, 1 teaspoon sweet paprika, 1/2 teaspoon celery salt, 1/2 teaspoon turmeric, and 2 teaspoons soup consummate powder).

Mix well and add the carrots, cooking on low for about 10 minutes.

Poke the head of garlic and let it sit for 10 minutes before adding it to the pot.

After the carrots have cooked, add the rinsed rice and 3 1/2 cups of beef broth to the pot, placing the garlic in the center.

Cover the pot and cook on low for 20-30 minutes.

After cooking, place two pieces of paper towel over the rice and cover with a lid to soak up moisture for 10 minutes.

Remove the paper towel and serve the rice topped with lamb.

Equipment Needed

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