Kovurma Palov

Heat a generous amount of vegetable oil in a heavy-bottomed kazan or Dutch oven over high heat until the oil begins to shimmer and smoke slightly. This ensures the meat will fry rather than steam.

Add the mutton or beef pieces in batches, frying them over high heat until deeply browned and caramelized on all sides. Do not overcrowd the pot, as proper browning is the defining step of Kovurma Palov.

Add the sliced onions to the browned meat and continue frying, stirring occasionally, until the onions are soft and golden brown.

Season the meat and onion mixture generously with salt, cumin, and cayenne pepper to taste, stirring well to coat everything evenly.

Pour in enough hot water to just cover the meat, then reduce the heat to medium and allow the zirvak to simmer until the meat is tender and the broth is richly flavored.

Rinse the rice thoroughly under cold water until the water runs clear, then spread it evenly over the zirvak without stirring. Add hot water so it covers the rice by about one finger's width.

Cook uncovered over medium-high heat until the water is fully absorbed and the rice surface appears dry, then use the handle of a spoon to poke several holes through the rice to allow steam to escape.

Reduce the heat to its lowest setting, cover the kazan tightly with a lid, and allow the palov to steam until the rice is fully cooked and fluffy. Gently fold the rice and meat together before serving.