Adyghe Plov

Method

Heat butter in a heavy-bottomed pot and brown the meat chunks on all sides, then remove and set aside. In the same pot, sauté the sliced onions until golden, then return the meat. Toast the coriander seeds briefly, then add them along with turmeric, salt, pepper and bay leaves. Pour in the stock and water, bring to a boil, then reduce heat and simmer covered for 45 minutes until meat is nearly tender. Stir in the rice, ensuring it is evenly distributed, then cover and cook for a further 15-18 minutes over medium-low heat until the rice is tender and liquid is absorbed. Remove from heat and let rest covered for 5 minutes before serving.