How do you cook uzbek plov?

- 1 pound lamb, cut into 1-inch cubes

- 1/4 cup vegetable oil

- 2 large onions, thinly sliced

- 3 cloves garlic, minced

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 2 cups long grain rice

- 4 cups water

- 1/2 cup chopped fresh cilantro leaves

Instructions:

1. In a large pot or Dutch oven over medium heat, heat the oil. Add the lamb and onions and cook until the lamb is browned. Add the garlic, cumin, coriander, salt, and pepper. Continue to cook for 1-2 minutes, stirring constantly.

2. Add the rice and water to the pot and stir to combine. Bring to a boil, then reduce heat to low, cover the pot and simmer for 15 minutes, or until the rice is cooked through.

3. Stir in the cilantro and serve.

Tips:

- To make the plov more authentic, use Uzbek rice, which is a long grain rice that is slightly sticky.

- You can also add other vegetables to the plov, such as carrots, potatoes, or bell peppers.

- If you don't have a Dutch oven, you can also make plov in a large saucepan or pot.

- Plov is traditionally cooked over an open fire, but you can also cook it on a stovetop or in the oven.